Add all the ingredients to a mixing bowl and stir through to combine. Divide between 6 cups or one large glass jar. Refrigerate overnight or for a minimum of 4 hours. Take the oats from the refrigerator and spoon out a portion. Leave to stand for 30 minutes. Scatter the fresh figs and some mint leaves onto the oats to serve.
500g flour 190ml brown sugar 62ml cocoa powder 10ml baking powder 2,5ml salt 120g butter, cubed 220g dark chocolate, chopped 250ml cream 5ml vanilla 125ml pecan nuts, chopped 15ml cream brown sugar for sprinkling
Preheat your oven to 220℃ and line a large baking sheet with baking paper. Combine the flour, sugar, cocoa powder, baking powder and salt in a mixing bowl. Add the butter and rub it into the dry ingredients with your fingers. Add the chocolate to a heatproof bowl set over a saucepan with simmering water and stir it every now and then until completely melted. Add the melted chocolate, cream and vanilla and lightly mix through, making sure that all dry ingredients are moistened. Add the chopped pecan nuts. Knead the dough 3 or 4 times by hand to bring everything together in a ball. Do not overwork the dough – scones are soft and crumbly when the dough is handled less. Place the dough ball on the prepared baking sheet and pat it down into a 20cm diameter circle. Cut the dough circle into 8 wedges and slightly separate them with the. blade of the knife. Brush the top of the scones with the 15ml cream and sprinkle with brown sugar. Bake in the oven for 20 minutes. Remove from the oven and allow to cool completely on the baking sheet. Serve the scones with a dollop of whipped cream.
Add the sugar and cornstarch to a mixing bowl and stir through. Add the egg yolks and 50ml milk and mix together to make a smooth very runny paste. Set aside. Add the 700ml milk to a saucepan set over medium high heat and bring to a boil. Pour the egg and milk mixture into the boiling milk in a thin stream while whisking vigorously. Turn the heat down to medium, keep stirring and wait for the mixture to thicken. Remove the saucepan from the heat and stir in the vanilla. Pour the custard into cups and dust with some ground cinnamon. Serve slightly warm.
Preheat your oven to 200℃ and spray a large sheet pan with cooking spray. Place the sausages on the tray, place in the oven and cook for 20 minutes. Add the bacon, mushrooms and tomato to a bowl and drizzle with some vegetable oil. Rub the oil over all the ingredients. Take the tray from the oven and add the bacon, mushroom and tomato. Cook for another 10 minutes. Take the tray from the oven, push the ingredients to the side and break the eggs in the centre of the baking sheet. Season with salt and pepper. Return the tray to the oven for another 4 minutes. Serve with a good sourdough bread.
This is the perfect one-portion shakshuka, all wrapped up into one omelette!
4 eggs 125ml baby spinach salt and pepper a 10cm piece of chorizo sausage (per portion), cut into small cubes 250ml cherry tomato, halved 80ml feta cheese, cut into small cubes 15ml butter vegetable oil
Add the eggs and baby spinach to a jug and blitz together with a stick blender. Season with salt and pepper. Melt 15ml butter and a splash of vegetable oil in a non-stick frying pan, set over medium-low heat. Pour the egg mixture into the frying pan and cook until the edges of the omelette begin to set. Push down onto the edges with a silicone spatula and gently push the edges towards the centre of the pan. Tilt the pan so that the uncooked eggs move to the edges. Repeat around the pan until the eggs are set but still soft. Scatter the chorizo, tomato and feta in a line down the centre of the omelette and cook for one minute longer. Slide the spatula underneath one side of the omelette and gently fold it over the filling. Repeat on the other side. Now tilt the pan and gently nudge the omelette onto a plate. The omelette is for one famished individual or two people, to share.
For the flapjacks: 62ml sugar 1 egg 125ml milk 15ml butter, melted 250ml flour 10ml baking powder 1ml salt
Add the sugar and egg to the bowl of a stand mixer fitted with the paddle attachment and beat together until creamy. Add about half the milk and the melted butter and beat to incorporate. Sift the flour, baking powder and salt and add it to the mixture with the engine running on low. Gradually drizzle in the rest of the milk so that you are left with a smooth batter. Place a frying pan on medium-high heat and add a dash of vegetable oil. Drop spoonfuls of the batter in the pan and fry 1-2 minutes per side.
For the Berry Sauce: 350g frozen berries 62ml sugar 30ml lemon juice
Add the berries, sugar and lemon juice to a small saucepan and place it on a low heat. Stir the mixture every now and then until the berries are defrosted and the sugar dissolved. Take the saucepan from the heat and blitz the berry mixture with a stick blender until smooth. Place the saucepan back onto the heat and bring to a simmer. Turn the heat down to medium and cook the sauce for 4 minutes. Decant the sauce into a jug and place in the refrigerator until needed.
Serve the warm flapjacks with the cold berry sauce.
This is a great variation on banana bread and perfect for brunch when served with roasted peaches. Keeps for 2-3 days in an airtight container but it is very good when toasted thereafter.
Preheat your oven to 180℃ and line a 11cm X 25cm X 7cm loaf tin with baking paper. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until creamy. Add the eggs, milk and sliced bananas and mix for another minute. Sift the flour, bicarbonate of soda and cocoa powder together and stir into the mixture. Take the bowl from the mixer, add the coconut and chocolate and stir through by hand. Spoon the mixture into the prepared loaf tin and bake for 1 hour or until a skewer inserted comes out clean. Turn the bread out onto a wire rack to cool. Slice to serve.
Preheat your oven to 200℃. Cut the peaches in half and remove the stones. Place the peach halves on an oven tray and dot the cubed butter over it. Drizzle over the honey. Roast in the oven for 15-20 minutes, until caramelised and golden brown. Serve on a toasted slice of Tropical Chocolate Bread.
This is a fail-proof hollandaise sauce for this classic breakfast. Be adventurous and add some spice and interest with Chorizo sausage!
3 hamburger rolls 1 chorizo sausage 6 eggs
For the Hollandaise sauce: 3 egg yolks 15ml lemon juice 5ml Dijon mustard 1,2ml salt 125ml melted butter
Cut the rolls in half and lightly toast them. Set aside. Slice the chorizo sausage into 0,5cm thick discs and place the slices flat in a dry frying pan over high heat. Cook for 2 minutes, flip the slices and cook 2 minutes more. Cook all the chorizo and keep the slices warm in your oven. For the Hollandaise sauce: Add the egg yolks, lemon juice, mustard and salt to a blender and blitz to mix the ingredients. (30 seconds) Add the butter to a small saucepan over medium-high heat. The butter should be completely melted and very hot! Run the blender while drizzling in the hot butter in a thin, steady stream. Assemble the dish by putting half a toasted roll on a dinner plate. Cover the surface of the roll with 4-5 slices of chorizo. Poach the eggs and place one egg on each chorizo-topped roll. Spoon 2-3 tablespoons of the Hollandaise sauce onto the egg and serve.
Call them crumpets, flapjacks or pancakes but they are all divine with this fresh blueberry sauce!
For the crumpets: 2 eggs 300ml milk 200g self-raising flour 1,2ml baking powder a pinch of salt 100g butter, melted and cooled 150g blueberries
For the blueberry sauce: 300g blueberries the juice of 1 orange 62ml sugar 30ml water
Making the crumpets: Add the eggs and milk to a mixing bowl and whisk together by hand. Sift the flour, baking powder and salt into the bowl and whisk thoroughly to combine. Pour the cooled butter into the mixture and add the blueberries. Gently stir the mixture through so that the blueberries don’t break up as this dilute your batter. Place a frying pan on medium-high heat and add a small amount of vegetable oil. Spoon about two large tablespoonfuls of batter per crumpet into the pan. Cook for about 2 minutes until set and starting to bubble around the edges. Flip the crumpet and cook for another 2 minutes or until golden. Remove from the pan and keep warm. Keep going until you have used all the batter.
Making the blueberry sauce: Add the blueberries to a small saucepan and pour in the orange juice, sugar and water. Bring the mixture to a boil while stirring to dissolve the sugar and cook for about 3 minutes, until the berries release their juice and the liquid becomes syrupy. Cool the sauce to room temperature.
Serve the warm crumpets with the blueberry sauce and a dollop of yoghurt.
Warm the milk and pour it into a mixing bowl. Add the yeast and stir until dissolved. Cover the bowl with a tea towel and set aside in a warm place for 10 minutes. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Set the machine on medium-high speed and cream the ingredients together. Add the egg and beat to incorporate into the mixture. Add the yeast and milk mixture and mix again. Remove the bowl from the mixer and add half a cup of flour at a time, stirring the flour into the mixture with a wooden spoon. Keep going until all of the flour has been incorporated. Dust the dough with 15ml of flour and cover with plastic wrap. Set aside and allow to proof for 30 minutes.
Preheat your oven to 200℃ and line a baking sheet with baking paper. Lightly coat your hands with vegetable oil and knead the dough 5 or 6 times. The dough will be very sticky! Divide the dough into 4 equal pieces. Shape each piece into an oval shape and place it on the prepared baking sheet. Allow to rise for 15 minutes. Bake the rolls for 8 minutes. Remove the baking sheet from the oven and lightly brush the rolls with vegetable oil. You may sprinkle the rolls with brown sugar at this stage. Return the rolls to the oven and bake for a further 10 minutes. Remove from the oven and cool for 5 minutes before serving.
My Whisk and I 