Recipe :: Banana Waffles

I start work super early so midweek I miss making breakfast for les enfants. I get to do the exciting weekend breakfasts when we have loads more time and get to laze about eating it in bed!

A couple of weeks ago I bought a waffle iron. Since then, I have made waffles at every opportunity. This has gone down well with the kids! 

Banana Waffles (makes 5-6)

You will need:

100g flour
100ml milk
1 egg
1 banana
2 tbsp golden caster sugar
2 tbsp oil

Mix flour and sugar together in a bowl and make a well in the middle. Beat the egg, milk and oil together in a jug. Mash the banana and add to the milky mixture. Gradually add the liquid mix to the well in the flour whisking slowly adding a little flour and milk to the well at a time to make a smooth batter. 

Pour into your waffle iron and cook for 3 mins. Serve with your favourite topping, my children like honey and sprinkles...(I know. for breakfast. terrible mother). 

Recipe :: Daily Bread - Cheddar Cheese Soda Bread

I've been looking for a good cheddar cheese bread recipe for some time. Last weekend I had a go at this recipe. It was very easy, and very yum. I would say that the texture is more like a giant cheese scone than bread though and this should most definitely be eaten with a chunk of butter on the day you bake it (which to be honest is not hard!). 

                        

You will need: 

• 350g self-raising flour
• 1 tsp baking powder
• 100g unsalted butter, cold and cut into small cubes
• 50ml milk
• 100g cheddar, grated
• 6 sprigs fresh rosemary
• a pinch of salt and  pepper

Preheat the oven to 200 degrees Celsius and place a roasting tray with an inch of boiling water in it on the bottom shelf of  the oven.

Mix the flour, baking powder, salt and pepper together in a bowl. Rub in the butter until the mix resembles breadcrumbs (you could whizz up the butter and dry ingredients in a food processor).  Add the grated cheese and gradually pour in the milk stirring until combined into a loose dough, shaping it into a ball. Place on a floured baking sheet, stick the rosemary into the top of the dough and place in the oven for 30-40 minutes - it will be ready when it sounds hollow if you tap the base of the loaf. 

Eat immediately* with hunks of salty butter....mmmmm.

*well, perhaps let it cool enough so you don't burn your mouth!

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Recipe :: Overnight Brioche Rolls - The Perfect Weekend Breakfast

I stumbled across this super easy looking recipe in an old Co-Op Magazine. It looked so simple and the perfect weekend breakfast for lazing about with the children.

There are 2 steps, you make the dough the night before you want to eat the rolls, then you bak them the next morning to enjoy for breakfast. it feels so nice to have freshly baked brioche, but really unfussy.



You will need:

500g strong bread flour
2 tablespoons sugar
1/2 teaspoon dried yeast
1 teaspoon salt
150g butter
4 eggs
200mls milk
12 teaspoons sugar (for sprinkling on top of each roll.

Beat the butter and 2 tablespoons sugar together in a large bowl. Add 3 of the eggs and 1 tablespoon of the flower and beat together until smooth and runny. Add the remaining flour, the yeast, salt and milk and beat until you have a smooth dough. Cover with cling film and leave the dough at room temperature overnight to prove (or at least 7 hours),

The next morning, roll the dough into satsuma sized balls and place into a greased 12 hole muffin tin. Brush with the remaining egg and sprinkle each roll with a tsp of sugar.

 Bake for 25 mins at 170 degrees Celsius.

Enjoy warm with butter and homemade jam - yum.

Autumn Caramel Apple Jam Recipe

            

I just love this time of year. Leaves falling, the prospect of wintery walks and time to cozy up in the warmth with a nice cup of tea and a pile of wool.

For me, it’s also a favourite time of year for recipes. I've tried a couple of new autumn inspired recipes this year so far, which I am excited to share. This first is a delicious Apple Caramel Jam adapted from here, just perfect on a crumpet or a chunk of homemade bread. Yum.

Apple Caramel Jam

This makes around 3 small jars of jam.

- 8 apples peeled, cored and chopped

- 1 tablespoon of butter

- 2 cups of demerera ugar

- 1 cup granluated sugar

- 1/3 cup water

Sterilise the jars by baking in the oven on a low heat for 30 minutes. Meanwhile add the apples, water and butter to a heavy bottomed pan and bring to the boil. Cook for 8 minutes stirring frequently. Add the sugar, stir and boil for 2 minutes without stirring.

Carefully transfer to the sterilised jars and put the lids on the jars. Allow to cool then refrigerate. The Jam will keep unopened in the fridge for around 6 weeks, once open consume within 2 weeks.

Enjoy!

Happy days x

Easy Cheesey and Spinach Muffins

This weekend I made these lovely savoury muffins, recommended by a friend as good eats for the kids. They were so easy and really tasty....I even took one to the office for breakfast today!

Cheese and Spinach Muffins

(adapted from Baby-led Weaning Cookbook by Gill Rapley and Tracey Murkett)

1/2 small red onion

175g (6oz) plain flour sifted

1 1/2 tsp baking powder

1 tsp mild chilli powder

1 egg

110ml whole milk

125g (4 1/2oz) grated cheese

2 handfuls washed and torn baby spinach

Preheat oven to 160 degrees (325 degrees Fahrenheit). Heat the oil and gently fry the red onion  until soft. Remove from pan with a slotted spoon to drain oil and set to one side.

In a bowl add flour and chilli powder. Beat the egg and mix with the milk and gradually add to the flour and fold together. Don't over mix. add the cheese, onion and spinach and fold carefully until mixture combines. Divide into muffin cases, or grease a muffin tray and put mixture directly into the tray.

Bake for 16-20 minutes until golden and springy to the touch!

These are delicious warm from the oven, but can be frozen once cool.

Happy days x