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Posts Tagged ‘breakfast’

I’ve always wanted to make a stack of some sort and decided one morning when I got up that this was exactly what I’d do. Since I had leftover strawberries and mixed berry compote from a cake I’d made, I decided to make something for breakfast. I didn’t dare to stack it too high as I was afraid it would collapse when I served it. Next time, I’m gonna attempt to stack 8 pieces together! Haha! 🙂

Ingredients:

  • Self-raising flour
  • Milk
  • Sugar
  • 1 egg
  • Butter
  • Strawberries
  • Mixed berry, either canned or frozen ones
  • Caster sugar
  • Vanilla ice cream
Method:
  • Place mixed berries and caster sugar in a saucepan and simmer over medium heat till it softens and thickens. Leave it to cool and refrigerate to be used later.
  • Whisk self raising flour, milk, sugar and egg together into a smooth batter.
  • Heat a non-stick pan with butter over medium heat. Ladle the batter into pan and allow it to brown on both sides.
  • Set aside to be used later. In the meantime, slice half the strawberries into thin slices and the remaining into halves. 
  • On a plate, layer pancakes topped with strawberry slices and berry compote. Top with ice cream and enjoy!
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Wouldn’t it be great if you could wake up each morning to the smell of fragrant brewed coffee, crispy bacon, sausages, eggs, toast etc? Hhmmm…PERFECT!! 🙂 Sadly for Alan, it’s not everyday he gets to wake up to these! Haha :p ! Every once in a blue moon, when I feel like it, I’d get up and whip us up something good for brunch – just like this one here. Two slices of sourdough bread – one topped with a poached egg, the other with scrambled eggs and slices of smoked salmon, couple of grilled sausages and bacon and TADA..you’ve got your man’s heart! Here is when you fully comprehend the saying “The way to a man’s heart is through his stomach!”
Ingredients:
  • Sourdough bread
  • Eggs
  • Smoked salmon
  • Sausages
  • Bacon
  • Butter
  • Salt and Pepper
  • Lemon wedges
Method:
  • Preheat the grill and line a pan with aluminium foil. Arrange sausages and bacon and place it under the grill.
  • Heat the butter in a pan until foaming. Whisk the eggs in a bowl and add into pan. Stir the eggs continuously with a spatula. Make sure you get the edges and cook till little pieces of cooked eggs are surrounded by soft, smooth and still quite runny eggs. Do not overcook them as the eggs will cook in the pan even after you’ve turned off the heat. Add in a pinch of salt and cracked black pepper according to taste.
  • Toast the bread and butter it if you want. Arrange on plate, top toast with scrambled eggs and smoked salmon. Crack some pepper and serve with lemon wedges. Dish up the sausages and bacon and serve immediately.  

 

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Sunday Brunch, originally uploaded by pearlyn83.

poached eggs, originally uploaded by pearlyn83.

A good friend brought us to this cafe in South Hobart for breakfast once and since then it’s become one of our favourite breakfast joints. Alan loves the poached eggs on toast there and we’ve been wondering how they do it. While blog surfing, Krystal introduced me to Cooking is My Passion blog and I found a recipe for poached eggs there. So, we decided to try it for ourselves for Sunday brunch.

Alan and I did it together and that in itself spelled disaster with a capital D! 🙂 We are 2 people from 2 different worlds and the way we do things are different. We started arguing about how to scoop the egg up and drain the water at the same time. With Alan protesting in the back, I used a pasta ladle and “ploop” it dropped right through the hole back into the pan. Alan was like “I told you so!”. We couldn’t use a spoon as it wasn’t big enough and we were afraid it’d burst the egg. In the end, we used a soup ladle. For first timers, it didn’t turn out too bad. But I’ll have to figure out a way to scoop the egg up and drain off the excess water – wet egg on toast is not the ideal breakfast.

Ingredients:

  • Eggs
  • White wine vinegar
  • Salt and pepper
  • Tomatoes
  • Button mushrooms
  • Bacon
  • Mixed herbs
  • Butter

Method:

  • Bring a kettle to boil. Add boiled water to a big and deep frying pan. Add a couple of drops of white vinegar. Use a wooden ladle to swirl water in the pan. Crack the egg in the middle of the swirling water and allow it set. Once egg white has set, scoop the egg up.
  • Sprinkle some salt and pepper on top and serve with toast.
  • Cut tomatoes in half, sprinkle with salt, pepper and mixed herbs. Slice mushrooms to thin slices.
  • Heat frying pan with butter on medium heat.
  • Pan fry mushrooms with mixed herbs, salt and pepper. Sear tomatoes till brown. Pan fry bacon till lightly brown.
  • Serve together with eggs and toast.

Note:

  • You’ll lose some egg white while cooking, but don’t fret. Don’t add too much vinegar or it might ruin the taste of the eggs.

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french toast with a twist, originally uploaded by pearlyn83.

I came across this recipe on someone’s blog. It sounded really cool…french toast with alcohol. So I thought I’d give it a go and see how it goes. The effect was not too bad, especially if you are an alcoholic 🙂 ! I served it with blueberries compote which I made from some leftover blueberries. I would add a bit more alcohol the next time. My suggestion – use either a coffee based alcohol or something like rum.

Ingredients:

  • Bread
  • Eggs
  • Milk
  • Sugar
  • Pinch of salt
  • Alcohol
  • Butter

Blueberry Compote:

  • Blueberries
  • Lemon juice
  • Sugar
  • Corn flour mixture

Method:

  • Lightly beat an egg in a bowl. Pour it into a big, flat dish, mix in the milk, alcohol, sugar and salt. Adjust the taste accordingly.
  • Heat a frying pan with butter on medium heat.
  • Soak bread in egg mixture. Pan fry till medium brown in colour.
  • Serve with blueberry compote/cream/ice cream.
  • Place ingredients for blueberry compote in a saucepan. Heat till sugar dissolves. Add in corn flour mixture to thicken it. Squeeze in approximately 1 tbsp of lemon juice and stir well. Refrigerate and serve with other things.

 

 

 

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