Breakfast/Brunch Archives - Page 4 of 7

Almond Milk and Lemon Curd Pancakes

4|09|2014

In my new kitchen, I have a large window. Since my house is at an elevation, the view outside is breathtakingly beautiful. Miles and miles of unobstructed scenery and the sky like a painted false ceiling. It appears so near that it gives you the illusion that you could touch it if you reached out. The calm and quiet is broken into occasionally by a passing aircraft that immediately draws the attention of my soon-to-be 5 year olds. The number of birds around this area is also something I have never experienced before. Excited parrots nesting in the snug hollows of the trees below, lure me into waking up from my precious slumber every morning. And I live in the middle of a bustling city. Lately, I find myself day dreaming by the window. Quite often. So much so that I burnt a few of these pancakes.

My obsession with almond milk continues to grow. It is one of those things that I want to add to recipes simple and complex. It has not failed me till now. Even in baked goodies. I have started making my own and as an convenient excuse to finish it, I dream up more recipes. These are basic pancakes where milk is substituted with almond milk and some ground almonds mixed in the batter to add a tiny bit of crunch. Lemon curd is my favourite thing to spread on pancakes. Beside that, I have served it with passion fruit puree, berries and finely chopped pistachios.

Almond milk has many health benefits besides being low calorie. But that is not the reason why I use it so often. I can have it for taste alone. For the love of almonds, that are an integral part of my textured recipes. The recipe below is for the huge stack of pancakes you see in the pictures. Feel free to halve the recipe as per your requirement.

Do you like almond milk? Have you tried cooking or baking with it?

Almond Milk and Lemon Curd Pancakes
Serves 5-6

1 and 3/4 cups self raising flour
1/4 cup ground almonds (almond meal)
1/2 cup castor sugar
1/2 tsp bicarbonate of soda
2 and 1/2 cups almond milk
2 eggs
olive oil for cooking
1/2 cup lemon curd (recipe here) to serve
Fruits and berries to serve

Combine flour, ground almonds, sugar and bicarbonate of soda in a bowl. In a jug. whisk the almond milk and egg together.. Stir into flour mixture.

Heat a frying pan over medium heat. Spray with oil. Pour 2 tbsp of batter into pan. Cook for 2 minutes or until bubbles form on surface. Turn. Cook a further 1 to 2 minutes or until cooked through. Repeat with remaining mixture. Serve with lemon curd and berries

Caramelised Onion and Feta Bread and Butter Pudding

31|08|2014

At this time, I am surrounded by cartons, boxes, suitcases, bubble wrap, tapes, dismantled furniture, two sleeping children, two walls, a French window, and a glorious sunset. I moved houses yesterday. For the past two weeks I have been wrapping, labelling and boxing items like a pro. The kind of calm and organised behaviour that comes from experience only. This was the second time I moved houses in a year. Over the last couple of years I have lived in 5 different houses, cooked in 5 different kitchen and blogged from 4 of them. We did not plan it like that. Not with two young children. But it happened for a different reason each time. There are some good things that come with change though, more so at a spiritual level. You learn to give up and give away. You learn to adapt and detach and find beauty in the simplest of things.

Amongst the first few things I noticed in my new neighbourhood were the cherry blossom trees. Pretty pink cherry blossom flowers in bloom. Spring is round the corner. Gosh! Officially just a day away..my favourite time of the year. It is the time for fresh starts…positive changes..renewed hope, energy and revitalisation. I have a new markets to explore, a new oven to figure…fresh angles to work with my camera. Renewed inspiration. Speaking of inspiration, Donna Hay is a constant source. I can’t ever think of a time when I look at her food photos and don’t feel inspired. This unique tasting bread and butter pudding is simple to put together but the flavours are gorgeous. Sweet caramelised onions, salty feta, earthy rosemary and the gooey warmth of bread pudding on a cold day. The original recipe uses goat’s cheese and is slightly different. I changed it to suit my taste buds and convenience.

I used store bought caramelised onion relish. So then it is a matter of just layering, pouring, baking and finally digging in with a large spoon into the very core of deliciousness. To get a nicely browned crust I kept the pudding under the broiler of my oven for a few minutes.

Caramelised Onion and Feta Bread and Butter Pudding
Serves 4

I loaf sourdough (approx. 600 g) , sliced
1 jar caramelised onion relish
150 g firm feta cheese, crumbled
a few rosemary leaves
3 eggs
2 1/2 cups single/pouring cream
salt and cracked pepper for seasoning
1/2 cup parmesan cheese

Preheat oven to 180 degrees C. Arrange the bread slices horizontally in a loaf fan or baking dish. Spoon the caramelised onion relish, crumbled feta and some of the rosemary leaves in between the bread slices.
Whisk to together the eggs, cream, parmesan, salt and pepper and slowly pour over the bread. Let stand for 15 minutes for the bread to soak up the mixture. Bake for 30 minutes or until set with a golden brown crust. Broil for two minutes for an extra brown crust. Garnish with remaining rosemary leaves.

Lemon Curd and Yoghurt Eton Mess

27|04|2014

If there is something that is always present in my refrigerator, greatly appreciated by my family and finds its use in multiple savory or sweet dishes cooked in my kitchen, it has to Greek Yogurt. Because of it’s thick creamy consistency, slightly acidic taste and significantly high health benefits, I find myself including it in my everyday diet, slowly using it instead of cream (single or double) sour cream and even cream cheese in recipes that require their usage.

In Australia we have easy access to Greek yogurt. On account of that, it is widely used to replace mayonnaise in burgers, in salad dressings, dips, marinades, cakes and of course frozen yogurt. My latest way of using it is in a Greek inspired home made lamb pizza in the form of a tzatziki topping (recipe coming soon). What are benefits of Greek Yoghurt over regular yoghurt, you may ask. The answer lies in the way it has been processed. Extra steps in straining the yoghurt results in a more concentrated, thicker consistency which is higher in protein, lower in sugar and carbohydrates. Basically, it keeps you feeling full longer.

It is no secret to my regular readers how much I love meringue…making it and eating. I usually don’t have leftover egg whites at home as they are quickly turned into meringue. Home made lemon curd on the other hand is again another lemony treat that frequents my fridge. It’s easy to make and dolloping it on any sweet treat takes the sweet to a different level. I have been combining the 3 together for a quick, light sweet fix since years and the combination is always appreciated. Being gluten free and rich in probiotic goodness makes it what it is…guilt free!

The greatest thing with this dessert is that the individual elements can be made ahead and stored separately. Better still, for those who may find it hard to make meringue or lemon curd, go ahead and use store bought and assemble before serving. If you are making meringue (or meringue nests) at home, particularly for a Eton Mess, you don’t have to be neat or use a piping bag. It’s supposed to be messy and that is how it is enjoyed. Therefore dolloping whipped egg whites with a spoon is just fine. Just make sure that the sizes (big or small) are more or less uniform so they are baked evenly.

Lemon Curd and Yoghurt Eton Mess
Serves 4

400 g Greek Yoghurt (Plain or Vanilla), slightly cold
24 meringue kisses (or 4 meringue nests), a few crushed (recipe below)
1/2 cup Lemon Curd (recipe here)

In a medium bowl, whisk the Greek Yoghurt slightly to make it light and airy (about a minute). Spoon it into 4 serving bowls. Divide the meringue kisses and lemon curd equally between the bowls. Swirl slowly with a spoon. Serve immediately.

Meringue Kisses (Makes 24-26 meringue kisses)

3 egg whites
3/4 cup Castor Sugar

Preheat oven to 110 degrees C. Line 2 baking trays with baking paper.

Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 8 minutes or until sugar has dissolved.

Place mixture into a piping bag fitted with a star or plain nozzle. Pipe 3cm wide meringue rounds or kisses onto prepared trays, allowing 2cm between each for spreading. Bake for 30 minutes or until meringues are firm to touch. Turn off oven and allow to cool in the oven with door slightly ajar.

Corn, Carrot and Pea Breakfast Fritters

19|01|2014

Are you noticing quite a few breakfast recipes in this space? I confess, that is one meal I am paying more attention to. That is because the others are turning out to be less of sit down meals and more of quick fix situations. We are outdoors for most of the time our weather allows us. Day times have been warm. Hot rather! But evenings are the perfect excuse to step outside and watch the colourful sunset or lose ourselves to the soothing water views.

I find myself totally drawn to the water front. It kind of refreshes my soul. And that is probably the only time I am ready to sit down and relax. At home, I am constantly doing something. Life with two young kids can be very demanding…I have mentioned it before. I can make it worse for myself by finding a hundred other things to do. I am a cleanliness freak. It’s certainly not a great situation with two little boys running around the house looking for an excuse to begin an adventure. So yes, I think I’ve found another place to unwind. Other than my kitchen!

I’ve been making these fritters frequently because they allow me to add plenty of vegetables. They came together quickly but I still find it easier to make the batter the previous night and fry the fritters at breakfast time. The batter is very much like a pancake batter, only thicker. The choice of herbs and vegetables is entirely yours. For the herbs, I use coriander or parsley or mint…just a random choice. I grow the last two in my garden but I buy coriander leaves. So if that’s at home I usually try and finish that one. Sometimes, I serve sausages or smoked salmon with the fritters but it’s really quite great on its own. Even a salsa or salad is fantastic to go with it. I also like to dollop either sour cream or Greek yoghurt on the fritters. Needless to say, they will make a great snack or even an appetizer.

Corn, Carrot and Pea Breakfast Fritters
Makes 12-14 fritters

11/2 cups self-raising flour (or 11/2 cup plain flour +1 tsp baking powder)
2 eggs, lightly whisked
1/2 cup milk (more, if required)
3/4 cup corn kernels (canned or frozen, drain if using canned)
1 carrot, grated
3/4 cup frozen peas
1/2 onion, finely chopped
Herbs- Coriander, Parsley, Mint, finely chopped
2 tbsp. olive oil
Salt and Pepper to taste

Place the flour in a large bowl and make a well in the centre. Add the egg and milk and stir gently to make a smooth batter. Add more milk if required. It should result in a thick but drop-able consistency. Cover with plastic wrap and set aside for 30 minutes to rest.

Add the corn, grated carrots, peas, onions and herbs to the batter and stir to combine. Season with salt and pepper.

Heat a little of the olive oil in a large non-stick frying pan over medium heat. Drop 2 tablespoons of batter in the pan for a fritter, fitting in as any fritters in the pan leaving room for spreading. Cook for 1-2 minutes or until bubbles have risen to the surface and the fritter is golden underneath. Turn with a spatula and cook for a further 1-2 minutes or until just cooked through. Transfer to a plate. Repeat in more batches with remaining batter and oil.

Serve fritters with sour cream or greek yoghurt.