breakfast

Pumpkin loaf
12Oct

Pumpkin Loaf

I got a little too excited when I walked into the supermarket and saw the newly built mount of pumpkins of all sizes and shapes – especially all the shapes. So I bought one too many pumpkins, which gave me the perfect excuse to try to bake as much as I could with them! I immediately thought of baking a bread, much like a potato roll, but with puree made from roasted pumpkin, you will only use about a quarter of a small pumpkin to make this recipe, but it can be doubled. It took a couple attempts to get it right, adjusting for fat and sugar ratios, and the result was a super moreish loaf. I cut slices of the dough and lined them up in the tin before baking it as it meant you could pull apart the slices. It is best served fresh out of the oven but also great to make toast. Have your butter ready! Pumpkin loaf 200g roasted pumpkin 1 egg 70ml whole milk 50g butter, melted 500g strong flour 14g instant yeast 1 tsp salt 2 tbsp sugar 1 tbsp fennel seeds Olive oil to grease 1. Roast the pumpkin – I quartered
3 mins read
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Hummingbird bircher muesli
21Mar

Hummingbird bircher muesli

We are on full weaning mode in our house. Flo is still figuring out what she likes and dislikes and in order to not waste a lot of food I am trying to incorporate different flavours and textures to some of her firm favourites. In Flo’s opinion, there is no better breakfast than oats, and I don’t completely disagree (they come a close second to eggs for me). And rather than having the same old milky porridge with a sprinkle of fruits on top I started making her batches of bircher muesli the day before with a variety of fruits blended in: bananas, coconut milk, and applesauce. It has become a family favourite and a regular midmorning snack for me with all kinds of toppings: yoghurt, berries, toasted seeds, nut butter…the options are endless. This bircher muesli is inspired by one of my favourite cakes: hummingbird. Because I am a sucker for anything with pineapples. And if you are feeling extra indulgent you can add more pineapple, just keep the sugar tablespoon ratio the same to the 100g for the pineapple. Hummingbird bircher muesli (serves 3-4) 100g rolled oats 200ml oat milk (any other plant base milk would work too)
3 mins read
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Crepes with smoked salmon and poached egg
15Feb

Crepes with smoked salmon and poached egg

Pancake day always creeps up on me, and I think a lot of people forget about it until they go to the supermarket and see Nutella being sold next to frying pans. Pancake day for me is about crepes. A better batter (!), more delicate and crispier. It’s a simple, easy recipe that can be whisked last minute. And whether you want the sugar rush of Nutella or jam, tomorrow I am having mine for breakfast with smoked salmon, cream cheese and spinach. A poached egg tops it off nicely. Crepes with smoked salmon and poached egg Yields 10 crepes 150g of plain flour 3 eggs 330ml milk 1 tsp salt Butter to grease pan Filling: Smoked salmon (around 300g for 10 crepes) Cream cheese Spinach Eggs Vinegar 1. In a large bowl whisk flour and eggs together with a third of the milk until smooth. Add the remaining flour and salt and continue to whisk until all the flour is incorporated, and you have a smooth paste. The consistency should be that of single cream. 2. Place a 23cm frying pan over a medium heat, add enough butter to thinly coat the pan (a heatproof bush is a helpful
2 mins read
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Chocolate orange brioche rolls
07Jun

Chocolate orange brioche rolls

This recipe is a labour of love, with the dough needing to be prepared the night before. It is a recipe to be seriously considered, especially if you would like a different take on your average cinnamon roll. I always make this brioche recipe but for the rolls I have made an adaptation. At first glance it may seem like you have to jump through hoops to get this right, and the lengthy ingredient list looks daunting. But read the recipe once over before starting and it is not as difficult as it sounds. The result is a super pillowy, moreish bun. Chocolate orange brioche rolls 400g plain flour 1/2 tsp salt 2 tbsp caster sugar 7g fast-acting yeast 5 tbsp warm milk 2 eggs + 1 yolk, from large eggs 120g butter, at room temperature Filling: 60g butter, melted 3 tbsp brown sugar 1 tbsp cocoa powder 100g dark chocolate, grated Zest of 3 oranges, grated Glaze: 200g icing sugar 2 tbsp orange juice Method: 1. In a large bowl combine the flour, salt, sugar and the yeast. Whisk eggs, yolk and milk together. 2. Make a well in the centre of the dry mixture and add the egg
3 mins read
3666 Views
Orange and poppy seed bread braid
30Apr

orange and poppy seed bread

This bread was based on a recipe by one of my good friends who now lives in Germany. It’s called Osterkranz and I’ve been told it’s traditionally made during Easter. My Easter was not leisurely, worked every single day of the holiday, but on my days off leading up to it I decided to try this recipe. I did as usual started to play with the recipe. I found that the filling made only with poppy seeds was quite overpowering, their earthy flavour is so strong, a few sprinkles go a long way. After a few bakes the recipe had changed quite a bit, with the addition of orange curd and more butter to make a softer dough. Orange and poppy seed bread (serves 15 slices) For the filling: 3 egg yolks juice of 3 oranges and zest 1 tbsp cornflour 80g butter 100g sugar 3 tbsp poppy seeds Whisk all ingredients together apart from poppy seeds. Take it over medium heat stirring constantly until it thickens. Leave it to cool completely. For the dough: 300g strong white flour, plus extra for dusting 1 tsp salt 7g sachet fast-acting yeast 100ml milk 20g butter + 50g melted 1 egg, lightly beaten
3 mins read
4828 Views
chocolate praline crepe stack
03Mar

Chocolate praline crêpes

Pancake day is imminent. A day where you are overwhelmed with the towers of Nutella and ready-mix packs as your enter the supermarkets. I have never made pancakes, the American style. In both England and in Brazil they are called pancakes but are made à la French, much thinner. The English tradition is to add lemon juice and sugar to your pancake, but I am partial to a crunchy praline. I am embarrassed to say I make praline waaay too often. At one point I had a huge jar in my cupboard and would sprinkle it on everything – from yoghurts to cakes. This praline cream game is strong and has definitely become a favourite. Chocolate praline crêpes (serves 5-6) For the praline cream 150ml whole milk 100ml double cream 3 egg yolks 3 tbsp cornflour 2 tbsp plain flour 100g mixed nuts 100g sugar 1. Line a baking tray with baking paper – i used a silicone mat. Cook sugar in a pan, stirring, for 5 minutes or until sugar has dissolved. 2. Once sugar has turned into an amber colour add nuts and stir to cover them with sugar. Pour onto prepared tray and allow to cool 3.
3 mins read
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