Tag Archives: breakfast

Super breakfasts

It’s at this time of year that breakfasts become a real treat with all the soft fruit from the garden. Such bliss to have a constant supply of strawberries, raspberries and currants of all hues to perk up my breakfast bowl of muesli and yogurt. This year, I’ve even had masses of alpine strawberries some days too. This week it’s the turn of raspberries to take the abundance top spot. I don’t think I’ve ever seen them so plentiful: the canes are weighed down with fruit, hiding under the leaves, dripping with crimson loveliness. I’ve been picking pounds at a time, with plenty for jam (one of my absolute favourites and ideal for beginners, as it is cooked for a very short and defined time, so no worries about getting the set right), desserts of all kinds and ample left over for breakfast.

This jam recipe is adapted from my ancient – and falling-to-pieces – Good Housekeeping cookery book. I still refer to it for staple things like jam-making and this must be one of the first jams I ever made when I started preserving soon after I got married in 1983. I’d like to say I still have the same preserving pan I bought as a set from Good Housekeeping, but I managed to burn the base irredeemably with a particularly sticky chutney some years ago, so now use by mother’s identical model. Now in her 80’s, she hasn’t felt the urge to make jam for quite some time, and is happy to have my frequent contributions to her larder! I do still have the jam funnel, jelly bag and stand, and long wooden spoon though – not bad after 34 years’ service!

Easy Raspberry Jam – makes 6-7 jars

Raspberry jam cooking

3lb raspberries
3.5lb granulated sugar

Simmer the fruit very gently in a large preserving pan until the juice runs – this has to be one of the most tantalising aromas ever! Then bring to the boil and cook for 10 minutes. Meanwhile, warm the sugar for a few minutes – I use the microwave. Add to the fruit and stir until dissolved, then bring back to a rollicking boil and cook for precisely 2 minutes. Remove from the heat and pour into sterilised jars (see here for method), then cover with waxed circles/cellophane as usual. Another perfect filling for a traditional Victoria sponge, or served with hot buttered crumpets for breakfast…

Raspberry jam jar

I usually buy Dorset Cereals muesli (Simply Nutty variety), but it seems to have been getting increasingly expensive lately, along with a lot of other food (gee thanks, Brexit 😦 ), so I’ve been thinking for a while about making my own granola. A quiet spell this week gave me the impetus to give it a go. Many of the recipes I found had honey in, a real no-no for me, so I ended up cobbling together my own recipe based on various sources: Nigella Lawson, BBC Good Food and various other websites. The result is scrumptious, not too sweet, but nutty and crunchy at the same time – and I’m sure it has a lot less sugar than the oversweet and ridiculously expensive bought varieties.

Granola

Granola

2 tbsp olive oil
125ml maple syrup
2 tbsp agave nectar (or honey if you’re that way inclined)
1 tsp vanilla extract
300g oats
50g golden linseeds
50g pumpkin seeds
4 tbsp sesame seeds
100g flaked almonds
1 tsp cinnamon
100g dried cranberries (or dried fruit of your choice)
50g coconut flakes

Put the olive oil, maple syrup, agave nectar and vanilla extract in a large bowl. Stir in the oats, seeds, nuts and cinnamon (but not the coconut and fruit) and mix well. Spread out on two greased baking trays and bake at 150°C/gas 3 for 15 minutes. Scrape back into the bowl, stir in the coconut and cranberries, then return to the baking sheets and bake for a further 10-15 minutes until starting to colour. Remove from the oven and cool on the trays. Transfer to a large airtight storage container when cool.

Serve with natural yogurt (or milk if you prefer) and lashings of fresh fruit of your choice!

Granola with raspberries

I’ve written before about the redcurrant & raspberry pancakes I make for breakfast in season, but a revelation last weekend, when my younger son was home and in crêpe-making mood, was how delicious normal pancakes are served with just-warmed fresh raspberries and a sprinkling of sugar – divine! We tried them with nutella and raspberries too, but the nutella detracted from the raspberries in my view; now a drizzling of melted dark chocolate might have been a completely different story….

 

 

After the storm – healthy ways with leftovers

Pre-Christmas walk at Bewl

These early days in January, after the social whirl of Christmas and the New Year festivities, can be a bit of an anticlimax, especially if the weather persists in being wet and miserable, as it has in this little corner of Sussex – and I suspect across the country. I’m full of a cold too, doubtless not helped by the constant walks in sodden clothing through waterlogged fields and woods. At least we haven’t been flooded here, unlike wide swathes of the UK, but it certainly hasn’t been a time for sorting out the allotment, as I’d hoped.

After the torrent of visitors and social activities, it’s actually quite nice to get back to normal. I’ve taken the Christmas tree down today, early, I know, but I wanted to start the first working week of the New Year with cleared decks tomorrow – and the house feels much less cluttered and calmer as a result. The fridge, too, is slowly returning to normal after all the festive richness, lovely as it was. I’ve been enjoying the remains of a beautiful gammon joint the last few days in a spicy tomato and ham pasta sauce, a mellow squash, leek and ham risotto, homemade pizza and a delicious vegetable and ham gratin with a gluten-free Béchamel sauce made with rice flour and with crumbled oatcakes as a crunchy topping. Oh and my son and his fiancée took a chunk of the huge joint (thanks, Mr Waitrose!) home with them too.

Other leftovers clamouring to be used included a bag of cranberries and some smoked salmon. The cranberries have been turned into Bacon and Cranberry Pancakes (yum!) for a late breakfast on New Year’s Day and Cranberry Eton Mess for dessert tonight. The last of the smoked salmon, however, went into a refreshingly different pasta dish for last night’s supper; I didn’t fancy a creamy sauce after the excesses of the previous week, and so concocted this brassica-based dish from the contents of my fridge / allotment as a healthy antidote to all the rich food of the season. See what you think!

Kale, Smoked Salmon & Pine Nut Linguine – serves 1 Kale and salmon pasta

150g cavolo nero or kale

1 red onion, finely sliced

1 clove garlic, chopped

Handful pine nuts

50g smoked salmon, chopped

Olive oil

1 tsp sesame seeds

Sesame oil to finish

50-75g linguine (or pasta of your choice)

Seasoning

Grated Parmesan to garnish

Cook the sliced onion and chopped garlic in a slug of olive oil until starting to soften. Meanwhile, put the linguine on to cook as usual. Remove and discard any hard central stems from the kale or cavolo nero and finely chop the rest. Add to the pan with the pine nuts and cook for a further few minutes. Towards the end of the cooking time, sprinkle in the sesame seeds and chopped smoked salmon, then add a swirl of sesame oil if the mixture looks remotely dry – this will ensure it blends unctuously with the pasta.

Drain the pasta and add to the pan. Serve topped with grated Parmesan and enjoy!

After thoroughly relishing this, I went on to read in two separate articles, one in yesterday’s Times, and the other in the February edition of Good Housekeeping, that kale is one of a number of super “sirtfoods” that contain sirtuins, helping to promote the so-called skinny gene and encourage a healthy diet, encouraging natural weight loss if that’s what takes your fancy. Others include virgin olive oil and red onions, so I had unknowingly created a super-healthy supper – no wonder it tasted so good! Coffee, dark chocolate and red wine are also sirtfoods – fascinating! While it may well turn out to be yet another food fad, anything so delicious has to be worth a try.

Now on to my cranberry extravaganza (not on the list of sirtfoods, unfortunately, but cranberries are up there with blueberries for their antioxidant properties). I love dried cranberries in cookies, tray bakes and in salads, for a different dimension, but I rarely use the fresh variety for anything other than Cranberry Relish. A friend, before Christmas, added them to an apple crumble along with mincemeat, where they gave a lovely zingy tang. These pancakes, from a cutting unearthed in my ancient recipe scrapbook, are quite a revelation too:

Bacon and Cranberry Pancakes – makes 16 Bacon and cranberry pancakes

4 rashers streaky bacon (or chopped ham if you have leftovers!)

175g plain flour

1 heaped tsp baking powder

Pinch of salt

2 large eggs

150ml crème fraiche or soured cream

100ml milk

50-75g cranberries

Rapeseed oil to cook

Maple syrup or icing sugar to serve

Chop the bacon into small pieces (I use scissors) and fry in its own fat until golden and crispy.

Sift the flour, baking powder and salt into a mixing bowl. Whisk the eggs in another bowl with the crème fraiche or sour cream and milk, then stir into the dry ingredients and whisk with an electric whisk until you have a smooth batter. Stir the bacon and cranberries into the batter.

Heat the oil in the same frying pan and add small ladlefuls of the batter, four at a time, cooking for 2-3 mins each side until golden brown.

Keep warm whilst you make the rest.

Serve warm with maple syrup or butter and icing sugar.

Vegetarians can omit the bacon and just make cranberry pancakes, of course.

Any left-over (kept in the fridge if you use bacon or ham) are delicious toasted and served as above.

My final leftover recipe isn’t particularly healthy per se, because of the cream and sugar content, but my motto has always been “everything in moderation” – and this uses up the last of the cranberries nicely.

Cranberry Eton Mess cranberry eton mess

150ml double cream

150ml natural yogurt

200g cranberries

1 orange, zest and juice

3-4 tbsp Demerara sugar

Crumbled meringues

Cook the cranberries gently in the orange juice, zest and sugar until tender – 5-10 minutes. Set aside to cool completely. Whip the double cream until soft peaks form, then fold in the natural yogurt, followed by the roughly broken meringues – I use homemade (left-over from a Christmas Pavlova), so hard to specify a quantity: just until there’s a fair proportion of meringue rubble compared to cream and yogurt! Finally gently fold in the cranberry compote to create a rippled effect. Chill before serving.

Berry Bonanza

allotment haul July 2015Summer in the allotment is a fabulous time for soft fruit and this year is no exception. From the end of June through to the end of July, there’s a constant stream of delicious berries to harvest, starting with strawberries, closely followed by currants, white, red and black, and on to raspberries. This week I’m also looking after my neighbour’s allotment whilst she’s on holiday and she has jostaberries too: a German hybrid of blackcurrants and gooseberries (hence the name: Jo-hannisbeeren (blackcurrants) and Sta-chelbeeren (gooseberries)). This makes a huge bush – my neighbour’s must be at least 8-10 feet across and this year, secure in its fruit cage, is absolutely dripping with fruit. I’m under instructions to help myself, and so have jam in my sights, but for now have just picked enough for a delicious compote to top a cheesecake – tangy and delightful, tasting of both its parents, but unique too – definitely one to try again! I usually make this recipe with fresh strawberries (as shown in the photo) or raspberries, but it was equally good with jostaberries and would work beautifully with blackcurrants too.

Strawberry (or Jostaberry) Cheesecake – serves 6-8

Strawberry cheesecake 75g butter

250g HobNob or digestive biscuits

150ml double cream

200g full-fat cream cheese

200g crème fraiche

Juice and zest of 1 lime

75g caster sugar

Few drops vanilla essence

Fruit to top: 500g strawberries (sliced) or raspberries

or 500g jostaberries or blackcurrants

50-75g sugar (to taste)

1 tsp arrowroot

I make this in a shallow 30cm x 20cm rectangular tart tin with a loose bottom, but you can use an equivalent round tart tin if you prefer. Grease the tin with butter.

Melt the butter in a small pan and add the crushed biscuits (the old-fashioned way using a plastic bag and a rolling pin, or food-processor if you prefer, but don’t overprocess: a chunky mix is good). Mix and turn into the base of the tin. Spread out and refrigerate while you make the filling.

Whip the cream lightly with the sugar, then add the lime zest and juice, cream cheese, crème fraiche and vanilla essence, continuing to whip until the mixture makes soft swirls. Turn into the base and refrigerate for at least 6 hours, preferably overnight for the best set.

Top with fresh berries if using, garnishing with borage flowers if you have any.

If serving with compote, cook the jostaberries or blackcurrants gently with the sugar until just cooked. Don’t be tempted to add water as the fruit will produce plenty of juice as the berries burst. Pour some of the juice into a small bowl and mix in the teaspoon of arrowroot, then stir the resulting mixture into the cooked berries over a gentle heat, until the mixture thickens slightly. Do not allow to boil, otherwise the mixture will turn runny again! Cool overnight and use to top the cheesecake just before serving.

My summer raspberries are just about coming to an end, and my autumn raspberries (along with many others on the allotment) have succumbed to a mystery virus this year, so I won’t be enjoying my autumn breakfasts of muesli, yogurt and fresh raspberries this year, sadly. It’s been a great season, though, and I’ve used raspberries in so many ways, including the following delicious summer pudding, great for a dinner party. This recipe originally came from the Beechgrove Garden TV show when we lived in Scotland, but I’ve adapted it slightly and it has been part of my summer repertoire ever since:

Meringue Roulade – serves 8

Meringue Roulade4 egg whites

225g caster sugar

25g flaked almonds

1 dsp cornflour

1 tsp lemon juice

150ml double cream

150ml natural yogurt

Fresh raspberries or strawberries (at least 250g)

Line a Swiss roll tin with baking parchment. Set oven to 160°C (fan) / Gas 4.

Whisk egg whites until firm and gradually whisk in the sugar until glossy and stiff peaks have formed.

Fold in the cornflour and lemon juice using a metal spoon, then transfer to the prepared tin using a spatula and gently level the surface. Sprinkle with the flaked almonds, then bake for about 20 minutes until just starting to turn golden. Remove from the oven and allow to cool.

Cut a piece of greaseproof paper a little bigger than the roulade, place on a large chopping board and gently place over the roulade. Invert the whole board gently so that the roulade is upside down on the paper. Carefully peel off the baking parchment.

Whip the cream until the soft swirl stage, then whisk in the yogurt. Gently spread over the meringue and top with the fruit of your choice. The more fruit you add, the more challenging it will be to roll, but the more delicious it will taste! You can always add more fruit on the side if you’re not sure…

Finally roll up firmly, using the paper as a guide. Think positive! Transfer onto a serving platter and serve to much acclaim!

The original recipe suggests serving this with raspberry sauce, but I don’t think this is necessary if you add enough fruit to cover in the first place….

The starting point for my final berry recipe was a recent Waitrose recipe leaflet that coincided with a glut of raspberries in the kitchen. I misread the recipe when I first tried it (more haste, less speed!) and forgot to separate the eggs. I also used gluten-free self-raising flour (Dove’s Farm) and halved the mixture – they were delicious! This morning I experimented again for my weekend house guests, separating the eggs, and using the full quantity and standard self-raising flour: they were even better! I also changed the proportions of yogurt and ricotta as I only had half a pot of ricotta left after the first time. Just goes to show that you can sometimes deviate from the recipe with great success….

Raspberry and Redcurrant Ricotta Pancakes – serves 4 hungry people!

125g self-raising flour (gluten-free works fine)

50g caster sugar

100ml natural yogurt

250g ricotta

1 tbsp milk

3 large eggs, separated

Zest of 1 lemon (or lime)

½ tsp vanilla extract

100g raspberries or redcurrants (or a mix of both)

Sieve the flour into a large mixing bowl and stir in the sugar. In a separate bowl, beat together the egg yolks, yogurt, ricotta, milk, lemon or lime zest and vanilla extract until well mixed. Whisk the egg whites until stiff. Gradually beat the wet yolk mixture into the flour, then fold in the egg whites, followed by the fruit.

Heat a knob of butter and a splash of oil in a large frying pan, pour off excess and place small ladlefuls of the mixture into the pan, in batches. I cooked four at a time in my large pan. Fry on a medium heat for a couple of minutes each side, turning with a spatula or fish slice when golden brown on each side. Keep warm (or serve to impatient breakfasters!) while you continue with the rest. Serve on their own, or with butter or maple syrup. Any leftover (ha!) are delicious toasted the following day….

The last of the apples from storage…

Party Frock

One of the things that amazes me most about writing this blog is how often I come to write about my gardening activities, only to find that it was exactly the same weekend the previous year I did the same jobs! Certainly not by design; I don’t have a gardening calendar I slavishly refer to, or follow any particular rules. I can only think that after 30 odd years of gardening, seasonal chores become deeply engrained and automatically come to the top of your brain at the appropriate time!

Last weekend was the turn of spreading my home-made garden compost around the beds, targeting those plants that needed it most and particularly any new plantings or extended beds. Yet again I’ve been nibbling away at the lawn in the front garden, so the newly extended bed in front of my house windows was one of the main beneficiaries, as well as receiving the contents of my tomato and pepper pots last autumn to loosen up my sticky clay soil. I also managed to mow the front lawns after a couple of weeks of dry weather – unheard of in March, but I was glad I did as it rained mid-week – cue very smug sensation!

Double white hellebore Hellebores in compost

Sorting out the compost bins caused me to check on the last of the overwintered apples hanging up in the garage and, sure enough, a good number were starting to show signs of brown rot. I threw the offenders into the newly emptied compost bin, in the knowledge that they have a good two years before being used as compost, and brought the remaining few in to use up this week. These were the last of the Bramley cooking apples and still deliciously flavoursome, although much mellower and sweeter than when freshly picked. I used them in a number of ways: for breakfast, lunch and dinner, in fact, although not all on the same day! Breakfast saw them grated into a scrumptious Bircher Muesli, one of my all-time favourite breakfasts, and so easy to prepare the night before you want it. Lunch saw them transformed in a hurry (no-bread-to-accompany-my-lunchtime-soup panic!) into cheese & apple scones, and dinner incorporated them in Apple & Almond Pudding, a Delia classic I’ve been making for years. Not bad to still be eating your own harvest six months after picking (and apple purée still in the freezer, of course!).

Bircher Muesli

Bircher muesli

100g porridge oats

150ml apple juice

4 tbsp natural yogurt

1 tbsp flaked almonds

3 tbsp sultanas

Freshly grated nutmeg

1 apple, grated

Squeeze of lemon juice

Handful of blueberries

1 banana, sliced

Mix together the oats, apple juice, yogurt, flaked almonds and sultanas. Add a generous grating of fresh nutmeg, stir, cover and chill overnight in the fridge. In the morning, peel and grate the apple, add a squeeze of fresh lemon juice to prevent oxidation, and stir into the oat mixture with the blueberries. Add the banana and serve. This should serve at least two hungry people – however, if I’m just doing it for me, I find it makes at least four servings!

Cheese & Apple Scones

Cheese and apple scones

300g self-raising flour, sifted

½ tsp baking powder

75g butter, chilled and diced

125g mature Cheddar cheese, grated

1 tsp fresh thyme leaves

1 apple, grated

1 large egg

About 100ml milk

Pre-heat the oven to 200°C, Gas 6, and grease a large baking sheet.

Rub the diced butter into the sifted flour and baking powder until it resembles fine breadcrumbs. Stir 75g of the grated cheese, thyme and apple into the mixture. Break the egg into a measuring jug and add enough milk to make up to the 150ml mark. Pour the liquid mixture into the dry mixture and bring gently together with your hands until a soft dough forms. You may not need all the mixture depending on the juiciness of your apple, so add the last part carefully! Transfer the dough onto a floured surface and pat out gently, then roll until 2cm thick. Cut out 12-15 scones with a 6cm cutter, then space well apart on the greased baking sheet. Brush the tops with the remaining milk mixture and sprinkle with the reserved cheese. Bake in the pre-heated oven for 12-15 mins until well-risen and golden.

Serve with butter as an accompaniment to soup or as part of a ploughman’s lunch – delicious!

Baked Apple & Almond Pudding

serves 4-6

2 large cooking apples, peeled and sliced

2 tbsp demerara sugar (or to taste)

125g butter

125g caster sugar

2 large eggs, beaten

125g ground almonds

Pre-heat oven to 160°C (fan), Gas 4. Grease a shallow round or oval dish, about 1-litre capacity.

Cook the apples gently in the serving dish in the microwave for 4 – 5 minutes with 1 tbsp water and the sugar until soft. (Or stew gently in a pan if you prefer – they should retain their shape, not reduce to a purée.)

Cream the butter and sugar together in a separate bowl until light and fluffy, then gradually add the beaten eggs. Fold in the ground almonds. Transfer this mixture onto the cooked apples and cover the fruit as much as possible. Bake in the oven for 50 minutes – 1 hour until golden brown.

Serve warm with cream or crème fraiche.

This recipe is from Delia Smith’s original Complete Cookery Course, one of my kitchen bibles, and is perfect for gluten-free guests too.