I love a recipe that’s accidentally vegan. I often find that they tend to be the least ‘detectably vegan’ recipes too. These only came about because I had a batch of applesauce that I desperately wanted to get out of the freezer to make way […]
How does this look for a summer brunch!? Golden fluffy pancakes that will help you on your way to your five-a-day? Yes please! I’m a sucker for anything that involves dill so these are a winner for me. They make a pretty hearty breakfast but have got lots of light summer flavours.
You can use whatever type of squash is in season, I actually wanted yellow courgettes but I think I was a bit early for them so I had to settle for a green one. You can also top them with whatever you like. We enjoyed them with gravadlax (mmmm, more dill) but smoked or even poached fish would also be nice .
1 medium yellow or green courgette/squash
200g plain flour
2 tbsp baking powder
salt and pepper
30g butter (melted)
2 tbsp finely chopped dill
oil for frying
poached eggs, gravadlax, sour cream to serve
Grate the squash and then wrap it up in a clean tea towel and give it a good squeeze to remove some of the excess moisture. Set aside.
Place the flour, baking powder, salt and pepper in a large mixing bowl and whisk them together. In a seperate jug beat together the buttermilk, eggs and melted butter. Make a well in the centre of the dry ingredients and pour in the wet mixture. Gradually mix the wet into the dry to leave you with a thick smooth batter.
Add the grated squash and the chopped dill and mix through, ensuring that everything is well combined.
Heat a little oil in a frying pan and pour the batter into the pan to create the pancakes, make them as big or small as you like (although smaller ones are easier to flip!). When little bubbles start to form around the edges of the pancakes they should be ready to turn over. Cook until both sidea are golden brown and serve topped with cured or smoked fish, poached eggs or a little sour cream.
You just can’t go wrong with a Chelsea bun. Soft enriched dough crammed full of rich, sweet fillings and covered in finger-licking sticky glaze. Always a winner!
I love these warm for wintry breakfasts or with a cup of piping hot tea on a chilly afternoon. The soft sweet apple and tart, chewy, jewel-coloured dried cranberries are a perfect combination for this time of year.
150g strong white bread flour
80g wholemeal flour
7g easy blend yeast (1 sachet)
1 tsp sugar
big pinch of salt
125ml warm milk
250g(ish) cooking apples
2 tbsp soft brown sugar
1 tbsp cornflour
35g soft butter
75g dried cranberries
pinch of ground allspice
icing sugar and milk or warmed honey to glaze
Sift the flours into a large bowl and mix through the salt, sugar and yeast. Rub the butter into this mix. Warm the milk a little (so it’s just tepid) and use a fork to beat the egg into it. Gradually pour the egg/milk mixture into the dry ingredients and bring it all together to form a soft dough. Remember that the flour may not be able to absorb all of the liquid, so it’s a good idea to add the wet ingredients a little at a time.
Once you have a nice soft ball of dough, turn it out onto a very lightly floured surface and knead it for a few minutes until if feels smooth and springy.
Wash and dry the bowl you mixed the dough in so that it’s nice and warm and lightly oil it. Pop the dough in the bowl, cover with oiled cling film and put it somewhere warm for about an hour, until it has doubled in size.
Whilst the dough rises you can prepare the filling. Peel and core the apples before chopping them into quite small pieces. Whisk together the sugar, cornflour and allspice in a large mixing bowl and then toss the apple and cranberries in it.
Once the dough has risen take it out of the bowl and knead it again for a minute or two on a lightly floured surface. This means that all the air bubbles will be evenly distributed throughout it. Roll the dough out into a rectangle, a little bigger than a piece of A4 paper. Spread the surface with the butter and then scatter over the filling mixture. Roll the dough up tightly, starting at the long edge. Cut it into eight even-sized pieces and place these, cut-side down into a generously buttered baking dish. Re-cover with cling film and put the dish back in a warm place for another hour until the buns have risen and are sitting quite snugly in the tin.
Pre-heat your oven to 190°c. Bake the buns for about 30 minutes until they are golden brown.
Make a simple glaze by combining a couple of tablespoons of icing sugar with a splash of milk and brushing onto the buns or simply warming some honey and drizzling it over them.
When I was younger I would generally end up dodging breakfast, much to my mothers frustration I should imagine. I always felt that the extra 15 minutes in bed was far more preferable! I’m quite different now and get positively excited about the first meal […]
I’ve taken the delicious salad that Rach from our little community shared on here last summer as the flavour inspiration for these. I bloomin’ love beetroot and dill, alone or together, they put me in veggie heaven. These little vegetable patties are so delicious, crisp […]
Sometimes you want to be able to whip up a homemade sweet treat with the minimum amount of fuss. It’s nice to be able to sling a few ingredients into a bowl, give them a quick mix and be munching on the fruits of your (very little) labours 20 minutes later.
Muffins are almost always my favourite way of doing that, it’s so nice to have something freshly baked on the breakfast table but there’s no way that I’m prepared to get up extra early to achieve it!
If the addition of black pepper in these is a step too far for you then feel free to leave it out but I love it with berries, it gives things just a little bit of warmth rather than actual spiciness.
makes 10-12 depending on size
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
big pinch of black pepper
pinch of salt
3 tbsp honey
2 tbsp melted butter
couple of handfuls of blueberries
Pre-heat your oven to 220°c and line a muffin tin with paper cases.
Sift together the flour and raising agents before whisking in the cornmeal, salt and pepper. Using a separate bowl or jug beat together the melted butter, egg, buttermilk and honey (it helps if you warm the honey a little). Once they are well combined stir the liquid into the dry mixture, using as few strokes as possible. Briefly fold in the blueberries and then divide the batter evenly between the cases. If you like you can add a little sprinkle of extra pepper to the top of each one.
Bake the muffins for about 15 minutes, until they are risen and golden brown on top. Enjoy warm or cold.
I love visiting Brittany, probably because it’s quite similar to Cornwall. And because the food is so delicious. I can’t go to Brittany and not eat a galette at some point. Preferably filled with gooey, melty Emmental. Mr Colonial Cravings is a fan too, although […]