Category Archives: Breakfast

Choco-peanut butter pancakes

Basmala

I was trying to think of a way of sprucing up the plain pancakes we often eat and noticed the peanut butter jar left on the counter top… it’s been a long time since I saw peanut butter chips in the supermarket so I thought I would try freezing blobs of peanut butter and making my own ‘peanut butter chips’! They pretty much melted when the pancakes were cooked but there were bits of peanut butter oozing from the pancakes as we bit into them. Delicious!

Ingredients:

1 cup self-raising flour
1/4 cup caster sugar
1/4 teaspoon bicarbonate of soda
1/2 cup milk
1 teaspoon white vinegar
10g melted butter
1/2 cup milk chocolate chips
50g smooth peanut butter

  • I started off by placing tiny lumps of the peanut butter onto a freezable surface and then placing the peanut butter in the freezer to firm.
  • Next, sift the flour, bicarbonate of soda and sugar into a bowl. Beat in the egg and milk and then add the vinegar and melted butter.
  • Heat a non-stick pan (medium heat) with a tiny amount of oil and just before you start to cook the pancakes, empty the chocolate chips and peanut butter lumps into the batter and give it all a quick mix.
  • Drop tablespoons of the batter into the frying pan and heat until the top starts to become dry and the bubbles pop. Carefully turn over and cook for another minute or so. I made around 15 pancakes with this batter.
  • I served the pancakes with vanilla ice cream and chocolate sauce.
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Recipe Review – Cinnamon rolls

Basmala

I saw this recipe for cinnamon rolls on the Pioneer Woman website and couldn’t wait to try it but the quantities given are huge! I think I would have been eating cinnamon rolls for the next month with those quantities! I made just a quarter of the stated recipe which still made one large dish of rolls and one small dish.

As for the icing, I don’t like cinnamon rolls drowned in icing so I used just one scant cup of icing sugar beaten together will a splash of milk and maple syrup and poured this over the warm rolls.

The rolls were the best I have tasted! Very soft texture which stayed fresh the next day. This recipe is for keeps and will make this again for sure!

I used less butter, sugar and cinnamon for the filling and added a scattering of milk chocolate chips.

The printable recipe is available on The Pioneer Woman website here but I used:

  • 280 ml semi-skimmed milk
  • 1/4 cup Vegetable Oil
  • 1/4 cup Sugar
  • 1 1/4 teaspoon instant Yeast
  • 2 cups (Plus 1/4 Cup Extra, Separated) All-purpose Flour
  • 1/4 teaspoon (heaping) Baking Powder
  • 1/4 teaspoon (scant) Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 cup Melted Butter
  • 1/4 cup Sugar
  • Generous Sprinkling Of Cinnamon
  • Milk chocolate chips

 

The finished rolls with their glaze. I just kept the glass lid on the dish and the rolls were still fresh and soft the next day.

No knead Ciabatta

Basmala

I discovered this recipe shortly after buying one of the Ikea cast iron casserole dishes and was really excited to get on and make this. I doubled the original recipe because at 5l, the casserole dish I have is pretty huge. If you have a smaller dish, go with the original quantities for this bread (360g flour). I was a little over zealous when it came to flouring the tea towel so there was a little too much flour on top of my bread nevertheless the results were stunning. Crunchy exterior and beautifully aerated interior that was all the more delicious with lashings of butter that melted into my still warm slice that I couldn’t wait to taste test.

You must plan ahead with this bread as the dough needs to sit for a good 10-12 hours before shaping into a loaf, wrapping in a tea towel and leaving for a further 2 hours before baking.

Ingredients

720g strong white bread flour
2.5 tsp salt
1 tsp sugar
660ml tepid water
2 1/2 teaspoons instant yeast
1 tablespoon olive oil

Sift dry ingredients together in a large bowl, make a well in the middle and pour in water and olive oil. Mix together quickly with fingertips and then knead for a minute or two. Cover and leave in a dry place for 12 hours

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The risen, aerated dough after a few hours:

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After 12 hours, you’ll find it more than doubled in sized and very bubbly. On a well floured surface, knock back the dough and form into a ball. Place on a tea-towel sprinkled with flour (I slightly over did it in fear of the bread sticking), bring the edges of the tea towel up and cover and leave for 2 hours.

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Place cast iron cooking dish with lid (Dutch Oven) into the oven on 450F/230C to pre-heat.

Flop the dough out into the cooking dish, place on lid and bake for 25mins. Remove lid and cook for further 15 mins to crisp up the crust.

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Enjoy with a good quality butter or as a delicious accompaniment to home-made soup.

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Liege Waffles

Basmala

 

I think surfing the internet and reading recipe blogs and websites whilst hungry has to be akin to shopping whilst hungry – a really bad idea if you’re on a diet! Which I’m not but anyway…  It was on one of my recent foodie surfs that I came across this recipe for Liege sugar waffles and was smitten by the photographs and just had to make them. I also saw the recipe reviewed here and here

I don’t have Belgian pearl sugar nor am I likely to find this ingredient here in Riyadh and I was not prepared to wait until such a time as I do have the pearl sugar just for authenticity – I wanted to crack on and try making these waffles.  Instead I took the tip from the squidoo website and used a meat mallett to break some sugar cubes up roughly.

The waffles were surprisingly easy to make with good results. There is not much to do really – a quick bit of mixing and then you leave the mixture to double before mixing in the pearl sugar (or mashed sugar lumps), leave to rest a little longer whilst heating up the waffle iron and then start cooking. I made exactly ten as stated in the original recipe and will definitely double up on this recipe next time given how quickly my troop managed to guzzle up these waffles. If I make a batch of twenty, one or two might make it to the freezer for when the midnight munchies strike! I’ve made regular waffles before but they were just not a patch on this Liege variety!

My only problem was deciding what to put on the waffles… In the end I went for the maple syrup, the kids opted for honey or good old Nutella.

Recipe (almost) Verbatim from Squidoo – all comments in parentheses are from the original poster of the recipe and are not my own.

1 (1/4 ounce) package yeast (2 1/4 teaspoons)
1/3 cup lukewarm water (about 105 degF – too hot will kill the yeast)
1 1/2 tablespoons granulated white sugar
1/8 teaspoon salt
2 cups flour
3 eggs
1 cup melted butter
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon (optional)
1 cup pearl sugar

Mix the yeast, water and sugar in a bowl and let it develop or sit for 15 minutes.

Yeast, sugar and water

Yeast mixture after 15 minutes

Place the flour and salt in a separate large mixing bowl (we use the bowl of our kitchen aid stand mixer) and make a well in the center of the flour.

Pour the yeast mixture into the well and mix until blended on medium speed (we use the paddle in our kitchen aid mixer).

Add the eggs (one at a time), melted butter a bit at a time, and the vanilla and cinnamon. Be sure to mix well after each addition to the batter. Keep in mind the batter will be thick and very sticky (this is normal).

Remove the bowl from the mixer and let the dough rest until it doubles in volume inside the bowl.

Gently fold in the pearl sugar and let the dough rest for 15 more minutes.

While the dough is resting, heat the waffle iron.

Spoon about a 2″ ball of dough into the center of the waffle iron (this should yield a waffle that is about 4″ in diameter). I know that sounds small, but these rich waffles pack quite a punch. Waffles will take 3 to 5 minutes to bake.

Recipe makes 8 – 10 waffles.

Brioche – review

Basmala

‘Chrik Constantinois’

When I saw this recipe for Constantine Brioches on Simplicity by the Sea, I decided to get the ingredients straight into the breadmaker and give it a go right away.

I found the addition of Nigella Sativa seeds and orange zest into the dough very appealing. I halved the recipe because I was afraid that 4 1/2 cups of flour may be too much for the capacity of my breadmaker – I think it would have been fine though. No sesame seeds on top of my buns though as I didnt have any.

brioche dough

The deliciously soft dough being cut and shaped into buns

 

Glazed

Glazed with egg wash and ready for baking

 

Constantine brioches

Ready for eating!

Verdict: Really nice, simple recipe. The brioches were wonderfully soft and had a delicius aroma coming from the orange zest and the Nigella sativa just makes them seem healthy! Thanks Henia!

Sugar Free, Low Fat Scones

Basmala

scones

When I found this recipe for Lemonade Scones at Exclusively Food I decided to try it just for novelty’s sake. The recipe uses only 3 ingredients: flour, cream and lemonade (soda). The first batch was a success but I decided to play around with ingredients the second time around. For the lemonade I used Diet 7Up in order to eliminate sugar from the scones and I substituted the cream for strawberry yogurt to make the scones lower in fat. I was dubious but again, they were a success.

Having left cream out of the ingredients for the actual scones, I felt free to add a generous dollop of whipped double cream inside each scone along with a slathering of strawberry jam. Very English high tea, very delicious!

All you need to do is sift 325g of self rising flour into a mixing bowl, pour in 2/3 cup (165ml) strawberry (or other fruit or even plain) yogurt and 2/3 cup of lemonade such as 7Up or Sprite. Mix until just combined into a soft dough, roll out to about an inch or so thick and cut out to make 10-12 large scones. Place on a very lightly greased baking sheet and bake at 400F/ 200C/Gas6 for about 10-15 mins.

Leave to cool and serve with thick, whipped cream, jam and a cup of English tea in your best bone china!

Lamona (Algerian Brioche)

Basmala

lamona

Lamona are Algerian brioches which are typically enjoyed for breakfast accompanied by milky, freshly brewed coffee. The lemon zest in the dough gives a wonderful aroma and lovely flavour.

Click here for printable recipe

You will need:

125ml warm milk
100ml warm water
1 egg beaten
60g melted butter or margarine
zest of 1 lemon
70g sugar
425g strong plain flour
1 1/2 teaspoons easy blend yeast

Method:

I have a breadmaker so I put the ingredients above into the breadmachine in the order listed and use the pizza or dough setting. This setting will mix, kneed and rise the dough but will stop before baking.

Alternatively, mix the dry ingredients together, combine the wet ingredients and then gradually kneed the wet ingredients into the dry and kneed until you have a smooth, flexible dough and leave to rise in a warm place for 1 hour.

Once the cycle has ended, knock back the dough and cut into 12 pieces.

Put a chunk of dark chocolate in the centre of each piece of dough:

lamona1

Shape into a bun:

lamona2

Place on a lightly floured baking tray and glaze with beaten egg and half a teaspoonful of sugar:

lamona3

Leave to prove for another 30-60 mins and then bake at 400F for 15 mins or until they sound hollow when tapped.

lamona 4