Tag: breakfast

Chorizo and Potato Frittata

Chorizo and Potato Frittata

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Ingredients:

2 Tablespoons olive oil

2 cups thinly sliced onions

salt

freshly ground black pepper

1/2 pound chorizo sausage, small diced

2 cups small diced white potatoes, blanched

8 large eggs

1 Tablespoon finely chopped fresh parsley leaves

bouquet garni (2 bay leaves, 2 sprigs rosemary and 2 sprigs thyme, tied together)

salt and pepper

Parmesan cheese, freshly grated to serve

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Method:

1.    Preheat oven to 400 F degrees.  In a large non-stick ovenproof sauté pan, over medium heat, add the oil.  When the oil is hot, add the onions. Season with salt and pepper.  Sauté until caramelized, about 8 minutes.

2.    Add the sausage and sauté for about 2 minutes.  Add the potatoes.  Season with salt and pepper.  Continue to sauté for 1 minute.

3.    In a mixing bowl, whisk the eggs until frothy.  Season with salt and pepper.

4.    Using the back of a spoon, lightly press the chorizo/potato mixture over the bottom of the pan.  Pour in the egg mixture.

5.    Place in the oven and bake until the center is firm to the touch, about 15 to 20 minutes.  Remove the pan from the oven and cool slightly.

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Banana Bread

Banana Bread

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 1 cup granulated sugar 8 Tablespoons (1 stick) unsalted butter, room temperature 2 large eggs 3 ripe bananas 1 Tablespoon milk 1 teaspoon ground cinnamon 2 cups all-purpose flour 1 teaspoon baking powder 

Chocolate Muffins

Chocolate Muffins

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]   Ingredients:   9 oz (225 g) plain flour 2 teaspoons (10 ml) baking powder 1/2 teaspoon (2.5 ml) bicarbonate of soda 1/2 teaspoon (2.5 ml) salt 4-6 oz (110-170 g) fine white granulated 

Scottish Baps

Scottish Baps

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Scottish Baps

Ingredients

  • 6 fl.oz 175 ml milk tepid (room temperature/lukewarm)
  • 6 fl.oz water 175 ml
  • 2 tsp dried yeast
  • 1 tsp granulated sugar
  • 1 lb 500 g strong white flour
  • 1 1/2 tsp salt
  • 1 tbsp milk to glaze

Instructions

  • Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and sugar into 3 1/2 fl oz (100 ml) of the milk and water mixture in a separate bowl. Leave for 5 minutes; stir to dissolve. Stir in half of the remaining milk and water mixture.
  • Mix the flour and salt together in a large bowl. Make a well in the center and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water, as needed, to form a sticky dough.
  • Turn the dough out on to a lightly floured surface. Knead the dough until smooth and elastic, about 10 minutes.
  • Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled in size, about 1 hour. Knock back, then leave to rest for 10 minutes.
  • Divide the dough into eight equal pieces. Shape each piece into a flat oval, about 1cm (1/2 inch) thick. Place on a floured baking sheet. Brush each bap with milk and sift over a heavy dusting of flour.
  • Leave to prove, uncovered, until doubled in size, 30-45 minutes.
  • Sift a heavy dusting of flour again over each bap. Use your thumb to make an impression in the center of each bap, about 1/2 inch (1 cm) deep.
  • Bake in the preheated oven for 15-20 minutes until risen and pale golden. Cover with a tea towel and leave to cool on a wire rack.
Rum and Raisin Marmalade

Rum and Raisin Marmalade

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 1.5 lbs (675 g) sweet oranges, sliced thinly 1.5 lbs (675 g) lemons, sliced thinly 3 pints (1.7 litres) water 6 oz (175 g) raisins 6 lbs (2.7 kg) granulated sugar [/et_pb_text][et_pb_text admin_label=”Text” 

Microwave Citrus Marmalade

Microwave Citrus Marmalade

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 1.5 lb (675 g) (choose any) citrus fruit, washed, quartered and pips removed and reserved 15 fl oz (450 ml) water 3 lbs (1.3 kg) sugar [/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] 

Banana Jam

Banana Jam

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Ingredients:

1 lb (500 g) bananas

1 1/2 pints (800 ml) orange juice (canned or frozen)

Juice of a lemon

12 oz (350 g) rich soft brown sugar

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Method:

1.    Cut up bananas and put all ingredients together in a pan.  Bring to a boil and cook slowly until bananas soften and the mixture becomes a rich red color and thick in texture.

2.    Stir frequently to prevent mixture catching on the bottom of the pan.

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Gooseberry and Elderflower Jelly

Gooseberry and Elderflower Jelly

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 4 lbs (2 kg) gooseberries 6 heads elderflowers Granulated sugar 2 1/2  pints (1.5 litres) water [/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]   Method: 1.    Wash the fruit but do not