6 large brown mushrooms 90ml pasta sauce 6 eggs 50g mozzarella cheese, grated 50g mature cheddar cheese, grated
Preheat your oven to 180℃ and line a baking sheet with baking paper. PLACE THE OVEN RACK IN THE MIDDLE OF THE OVEN! Gently break the stalks from the mushrooms and place them on the baking sheet. Spoon 15ml of the pasta sauce into each mushroom, break an egg on top and season with salt and pepper. Bake the egg-mushrooms for 10minutes or until set to your liking. Place a handful of cheese on each egg and grill for another five minutes until the cheese has melted. Serve warm.
Preheat your oven to 180℃. Place a 24cm cast iron pan in the oven for 10 minutes. Add the eggs, vanilla and sugar to a mixing bowl and whisk together. Pour in the milk and cream and add the cinnamon. Whisk to incorporate. Remove the pan from the oven, add the butter to it and swirl it around to coat the bottom and sides of the pan. Pack the croissant halves, cut-side down into the pan and pour the egg mixture over it. Cover the pan with aluminium foil, place it back into the oven and bake for 20 minutes. Remove the foil and bake for another 20 minutes. Remove the pan from the oven and allow it to stand for 10 minutes. Sieve some icing sugar over the croissant bake and scatter over fresh berries. Serve while warm.
Cinnamon paste: 113g butter, melted 310ml brown sugar 30ml ground cinnamon a pinch of salt
Icing: 30ml cream cheese, room temperature 1,2ml almond extract 1,2ml vanilla a pinch of salt 250ml icing sugar, sifted 30ml milk
Warm the milk until tepid and pour it into a small bowl. Sprinkle the yeast and sugar over, stir to dissolve and set aside until bubbly. Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the dough hook and mix together. Add the yoghurt and egg to a small bowl and whisk together. Add the milk mixture and yoghurt mixture to the mixing bowl and mix on medium speed until a ball of dough forms. Place the dough in an oiled mixing bowl, cover with a tea towel and leave to rise for about 2 hours. Lightly oil a clean work surface. Roll the dough on the oiled surface until it is a large rectangle. Mix the butter, sugar, cinnamon and salt in a bowl and spread it evenly over the dough rectangle – spread it right to the edges. Roll the long side of the dough up and cut rolls from it: divide the roll in half; divide the two half in half; etc. Grease a 22cm round cake tin and place the rolls cut side up in it. Cover and set aside to rise for an hour or refrigerate overnight. Preheat your oven to 190℃. Bake the rolls for 25 minutes before removing and placing it on a cooling rack. Add the cream cheese, almond essence, vanilla and salt to a small bowl and whisk together. Now add the icing sugar and stir through. Add the milk a little at a time so that the mixture is thick. Drizzle the icing over the rolls while warm.
Preheat your oven to 200℃ and line a baking sheet with baking paper. Slit each sausage lengthwise, making a cut that is about three quarters into the sausage – do not cut through! Place a strip of mozzarella cheese, about 0,5cm thick and more or less the length of the sausage, into the slit. Wrap each sausage with bacon and place on the baking sheet. Bake for 25 minutes and serve immediately!
600ml water 100g honey 250g brown sugar 1 lemon 4 quince
Preheat your oven to 150℃. Add the water, honey and brown sugar to a small saucepan. Cut the zest from the lemon, add the strips and place the saucepan over a gentle heat. Stir until the sugar has dissolved, bring to a boil and simmer for two minutes. Take the syrup from the heat and set aside. Wash the quince under running water and cut each into quarters. Remove the core but keep the skin on. Slice the lemon (from which you took the zest) in half and rub it over the sliced quince to prevent it from turning brown. Arrange the fruit in an ovenproof dish (they should sit snugly) and pour the honey-syrup over. Place a piece of baking paper directly on the quince and then cover the dish with aluminium foil. Bake in the oven for 3 hours. Remove the foil and baking paper and spoon the syrup over the fruit. Turn your oven to 180℃ and roast uncovered for 25 minutes. Serve warm with roasted meat or with a scoop of ice-cream as dessert. Cold quince is delicious on top of cooked oats as breakfast.
Peel the bananas and mash the one in a bowl. Set aside. Slice the second banana into thick slices. Place a pan on medium-high heat and add the butter. Fry the banana slices until caramelised and golden. Remove from the pan and set aside. Add the eggs and coconut cream to the mashed banana and stir through. Add the coconut oil to the same frying pan, turn the heat down to medium-low and pour in the banana mixture. Season with salt and black pepper. Stir/move the egg and banana around in the pan until it is set to your liking. Ideally you should start to smell the banana as it starts giving off its natural sweetness. Spoon into a bowl and place the fried banana on top. Scatter over the coconut flakes and almond slivers to serve.
1,5litres water 60ml lemon juice a small bunch of thyme, tied together with string 6 small pears 500ml greek yoghurt 200ml honey a handful of pistachio nuts, chopped
Prepare your poaching liquid by adding the water, lemon juice and thyme to a saucepan that is just big enough for the pears to fit in. Peel the pears and place them, standing upright, into the liquid. Add more water if the pears are not immersed in the liquid. Bring the poaching liquid to a boil and reduce the heat to a low simmer. Cover the saucepan with a lid and simmer for 20 minutes. Turn off the heat and stand the pears in the liquid for another 20 minutes. Scoop the yoghurt onto 6 plates/bowls and place a pear on top. Drizzle the honey over each fruit and scatter the pistachio on top. Serve warm or cold.
45ml olive oil 200g ham, cubed 200g potato, cooked and cubed 50g mushrooms 15ml thyme leaves 5 eggs 100ml milk 1,2ml salt 2 handfuls of croutons 250ml grated cheddar cheese
Preheat your oven to 200℃. Add the oil to an oven friendly frying pan set over medium-high heat. Add the cubed ham, potato, mushrooms and thyme and stir-fry until the ingredients become golden on the edges. Add the eggs, milk, salt and a few grindings of black pepper to a bowl and whisk together. Turn the heat down to medium and pour the egg mixture into the pan. Cook the omelette until it sets. Sprinkle the croutons and cheese over and bake in the oven until cooked. Serve with a fresh salad on sliced tomato.
This is a small batch of rusks and yields about 24 pieces.
250g butter, room temperature 250ml caster sugar 4 eggs 10ml instant coffee dissolved in 30ml hot water 10ml vanilla 10ml baking powder 250ml flour
Preheat your oven to 170℃ and line a 23cm loaf tin with baking paper. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together at high speed until creamy – scrape the mixture down once or twice in between mixing. Add the eggs one at a time, waiting for it to be incorporated into the mixture before adding the next one. Add the dissolved coffee and vanilla. Add the baking powder and flour to a bowl and mix through. Turn the mixer to a low speed and add two tablespoons of flour at a time, until you have no flour left. Spoon the batter in to the prepared loaf tin and bake for one hour. Cool the cake on a wire rack.
Slice the cake into rusk sizes: I like 2cm x 3cm. Preheat your oven to 150℃ and line a baking sheet with baking paper. Space the rusks evenly apart and place in the oven for 15 minutes. Flip the rusks over and bake for another 15 minutes. Remove from the oven and cool completely. Store the rusks in a glass container.
Preheat your oven to 190℃. Lay the tortilla flat in a cast iron (or any other oven-friendly)pan and press it down slightly so that it covers the bottom and comes about halfway up the sides. Sprinkle 100g of the cheddar cheese over the bottom of the tortilla.` Spread the sliced onion over the cheese and then scatter over the sliced sweet pepper. Place the spinach onto and spread it out evenly to cover the rest of the ingredients. Break the eggs on the spinach leaves and season with salt and pepper. Sprinkle the remaining 100g cheddar over and bake in the oven for 15 minutes. Serve the tortilla with a good, crusty bread.
My Whisk and I 