easy breakfast – My Whisk and I

French Toast Rolls

April 12, 2023April 7, 2023by Karen ClaassenLeave a Comment

8 slices fresh white bread
45ml + 45ml butter
80ml brown sugar
5ml + 5ml ground cinnamon
2 eggs
60ml milk
60ml granulated sugar

Trim the crusts from each slice of bread and then roll each flat with a rolling pin.
Add 45ml butter to a heatproof bowl and melt/soften it in the microwave oven.
Add the brown sugar and 5ml cinnamon and mix together. You are looking for a spreadable consistency.
Spread each slice of bread with a thin layer of the sugar mixture.
Roll the slices up in a tight roll.
Add the eggs and milk with a pinch of salt to a shallow bowl and whisk together.
Add the granulated sugar and other 5ml cinnamon to another shallow bowl and mix through.
Place a non-stick pan on medium heat and add the remaining 45ml butter.
Now dip one of the bread rolls in the egg mixture and place in the warm pan.
Repeat with the rest.
Fry until golden, turn until browned all over.
Remove the rolls from the pan and roll each in the cinnamon sugar while warm.
Serve with a good cup of coffee.

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Breakfast Tray Bake

March 10, 2022March 10, 2022by Karen ClaassenLeave a Comment

Breakfast sausages
Bacon
Mushrooms
Tomatoes
eggs

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.

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Flapjacks with Berry Sauce

February 4, 2022February 3, 2022by Karen ClaassenLeave a Comment

Makes about 9 flapjacks

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.