Sweet Egg Bread Breakfast

As Donut was kind enough to wait until 7am to wake up (very proud), I gave him his bottle, and I wondered what I should make for breakfast this morning.

I have a tendency to buy eggs, pop them in the fridge (although, technically, you shouldn’t store eggs in the fridge – they should be kept at room temperature – it’s just that my kitchen is SO hot!) and then forget all about them.  What usually happens next is that I fancy a fried or scrambled egg, so I go to the fridge, and then cringe as I look at the “use by” date.

Today was no exception…  I opened the fridge, and I starred at the five eggs that were sitting in the fridge.  They were still in date, as I had only purchased them on Thursday evening.  I realised that I had also only 6 rounds of bread left…  Now breakfast is an easy choice when you have these essential ingredients.

If you use 2 rounds per person, this breakfast costs approx. 50p per person.

Ingredients

1 egg per person

Splash of milk

1 or 2 rounds of bread per person

A good portion of cinnamon / sweet mixed spice powder (I only have sweet mixed spice)

Splash of oil (for frying)

Golden or Maple Syrup

Method

  1. In a bowl, whisk together the egg, milk and a good sprinkling of your powdered cinnamon (or sweet mixed spice).
  2. Place enough oil in a frying pan, and heat gently.
  3. Dip the bread – one round at a time – in to the egg mixture, and place in the frying pan.  Sprinkle a little more of the powdered cinnamon (or sweet mixed spice) on to the bread.  **Note:  Do not “dip” more than one round of bread at a time in to the egg mixture unless you have enough room in your frying pan.
  4. Allow to fry for approx. 2 minutes, then turn over.  Add a touch more powdered cinnamon (or sweet mixed spice) to the round of bread, then allow to fry for another 2 minutes.  Turn over once more to quickly “seal” in the powdered cinnamon (or sweet mixed spice).
  5. Place on your plate, and serve either on its’ own, or with a lashing of golden / maple syrup.

This dish is best served hot 🙂

I ended up with excess egg mixture at the end, so I just put a drop more oil in the pan and poured the egg mix directly in.  It was like a sweet omelette.  Again, I poured a little of the syrup over the finished dish.

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Homemade Honeycomb / Sponge / Cinder Toffee – Pic heavy

I have never in my life had a recipe so tasty, yet so easy (and quick!) to make.  This takes approximately 10 minutes from gathering the ingredients, weighing, making, and pouring.  The only thing that takes the time is after it has been poured in to the tin, as it can take 1 to 1 and a half hours to ‘set’ before you’re able to snap it up to enjoy.  Anyway…

Ingredients:

Butter (for greasing)

200g caster sugar

5 tbsp golden syrup

2 tsp bicarb soda

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Method:

1.  Grease a 20cm square tin (or line with greaseproof / baking paper).

2.  Put the sugar and syrup in to a deep pan, and stir over a gentle heat until the sugar has completely dissolved.  Try not to let the mixture bubble.

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3.  Once the sugar crystals have melted, turn up the heat and allow to boil (whilst stirring continuously) until the mixture becomes an amber colour.

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4.  Remove the pan from the heat, and using a wooden spoon, QUICKY beat in the bicarb soda until you can no longer see the powder.  Be careful, as the mixture will start to foam, and will burn you if it touches you.

5.  Scrape the mixture in to your greased / lined tin and allow time for it to harden (around 1 to 1 and a half hours or so).  Do NOT put it in the fridge.

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6.  When the mixture has set fully, you’ll be able to tip it out of the tin, and break / snap it up to serve as a treat, bag up as a gift, or to scoff the lot yourself 🙂

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I turn around for 2 seconds, whilst I go and find my gift bags, only to find this little Gning running off with the honeycomb..!!

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Ready to give as gifts…

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Lemon Meringue Pie

This is the first time I have made a lemon meringue pie from scratch…

Being 37 weeks pregnant, I found this quite hard going to make, as the constant standing, and the heat in the kitchen got to me, so this whole recipe took MUCH longer than it was supposed to, but I have to sa it was worth the effort.  Not only does it look good, it also tastes good.  Just ask the hubby!!

With the ingredients in this recipe, I managed to make two whole lemon meringue pies.

Ingredients

For the pastry
  • 225g/8oz plain flour

  • 175g/6oz butter

  • 45g/1¾oz icing sugar (really!)

  • 1 large egg, beaten

For the lemon filling
  • 6 lemons, zest and juice

  • 65g/2¼oz cornflour

  • 250g/9oz caster sugar

  • 6 egg yolks

For the meringue topping
  • 4 egg whites

  • 225g/8oz caster sugar

  • 2 tsp cornflour (helps to ‘thicken’ the finished result)

Preparation method

  1. Pre-heat the oven to 180C (160C for fan assisted)
  2. First make the pastry. Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball.
  3. Tip the pastry onto a work surface and roll out to a 3mm thickness. Use the rolling pin to lift the pastry up and transfer it to line 2x9in loose-bottomed flan tins OR foil pie/flan trays. Be careful not to stretch the pastry as you tuck it into the corners. Cover in cling film and place in the refrigerator to chill for 30 minutes.
  4. Take the pastry-lined tins out of the fridge and trim the excess pastry. Press the top edge of the pastry so that it stands slightly higher than the top of the tins.
  5. Line the pastry cases with parchment and fill with baking beans OR you can use a fork to prick all over the bases (if you don’t have any baking beans). If you have used the beans, bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes.  Otherwise, bake the pastry for 20 minutes, until a lovely golden colour.
  6. Remove from the oven and reduce the temperature to 170C (150C for fan assisted ovens)
  7. For the filling, mix the lemon zest and juice with the cornflour and stir to form a smooth paste. Measure 450ml/16fl oz of water into a pan and bring to the boil. Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat.
  8. In a bowl mix together the sugar and egg yolks and carefully whisk into the lemon mixture in the pan. Stir over a medium heat until thickened. Set aside for a few minutes and then pour into the baked pastry case.

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    9.  For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and whisk again.

    10.  Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Then create a        swirl on the top of the meringue.

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    11.  Bake in the oven for about 20 minutes until the filling is completely set and the meringue is lightly golden and crisp.

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Serve warm with a blob of vanilla ice cream, or cold on its’ own…  No matter how you end up serving the finished result, enjoy!

Custom Chocolate Slabs – Pic Heavy

This is certainly one of the easiest recipes ever!!!  They are so simple to make, and take about 15 minutes to do (apart from the cooling time).  Just imagine the possibilities…

I am also pleased to announce that making these 2 chocolate bars in to 4 extravagant chocolate slabs cost me about 90p in total!!  Much cheaper than buying a bar of Dairy Milk, or a Mars bar…

Ingredients

Chocolate (white, milk or dark) – I used 2 bars of Asda’s own brand dark chocolate

Toppings (sugar sprinkles, hundreds & thousands, raisins, nuts, chilli flakes, mini marshmallows, etc.)

Method

1.  Place a glass bowl on top of a pan filled with water.  Ensure that the bottom of the glass bowl does NOT touch the water.  Line a baking tray, or somewhere flat (I used a glass cutting board this time around) with baking / greaseproof paper.

2.  Break your chocolate in to small pieces, and place in the glass bowl.  Turn up the heat.

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3.  Using a metal spoon, constantly stir the chocolate until it is fully melted.  **You need to keep stirring, as the chocolate can, and will burn if you leave it to its’ own devices.  **The glass bowl will get VERY hot, so ensure that you are using an oven glove / tea-towel to secure as you stir.

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4.  Once fully melted, using the metal spoon, scoop out the melted chocolate on to the baking / greaseproof paper in to slabs…  Try to ensure that the slabs are not too thick, as you don’t want to wait around forever for them to set afterwards.

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5.  As soon as you have used all of the chocolate up, get the glass bowl in soak, quickly…  Trying to wash dried on chocolate is not as fun as it sounds.

6.  Decorate your chocolate slabs as you see fit – whether you use dried fruit, nuts, sprinkles, chilli flakes, etc.

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(the sweet mixed spice was being mixed gently in to the chocolate here)

7.  Allow the slabs to cool for a minimum of 30 minutes…

8.  Peel off the baking / greaseproof paper and enjoy x

Basic Vanilla Biscuit Recipe

I needed an alternative recipe to impress my work colleagues, and as it’s the middle of the year (and nowhere near Christmas), I didn’t think the spiced stained window biscuits would be suitable.  Instead, I have adapted the recipe to make a simple, basic, vanilla biscuit base for you to enjoy.  You can even add your own twist to them!  Suggestions for alternatives are lower down in this post…

Ingredients

250g butter, softened

140g caster sugar

1 egg yolk (from a large egg…  Sorry, you’ll have to waste the egg white on this one)

2tsp vanilla essence

300g plain flour

Decorations:  hard boiled sweets, sprinkles, chocolate chips, whatever you like!

Method

1.  Preheat your oven to 180C (170C for fan assisted).

2.  Line a baking sheet with greaseproof paper.

3.  You’re supposed to use the back of a wooden spoon for all this, but I used an electric whisk on the slowest speed…  It worked perfectly fine 🙂  Cream the butter.

4.  Add the sugar and cream together.

5.  Add the egg yolk and vanilla essence .

6.  Gradually add the flour…  I continued to use my electric whisk with no problem here.  Towards the end of adding all of your flour, you will notice the mixture not sticking together…  It’s ok…  Now is the time to get your hands involved.

7.  Put some flour on your hands, and knead the dough together into a ball.

8.  On a floured workspace, roll out the dough to approx. 1cm thick.

9.  Use cookie cutters to cut out your biscuits, and lie them on the papered tray.  Alternatively, cut out your desired shape with a knife (careful!).

10.  Decorate your biscuits any way you please…  Push in the chocolate chips, sprinkle with sprinkles (ha!), cut out smaller shapes in the middle and add a hard boiled sweet…  Whatever you please, but bare in mind that whatever you decorate them with will be baked!

11.  Place in the centre of the oven for 20 minutes.

12.  If you’d like to decorate your biscuits with icing, ensure that they are fully cooled down before doing so.  This can take approx. 30 minutes.

Enjoy them!

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**Try adding lemon juice instead of vanilla essence…  Yummy

**  Replace 1 tablespoon of the flour for 1 table spoon of cocoa powder…  Mmmm

Coffee Sponge Cake with Bailey’s Butter Frosting

This was made for my dad’s birthday.  It is a recipe that I’ve used before, but previously it was only used in a large batch of cupcakes.  The larger cake, however, has turned out wonderfully.

Ingredients – Cake

8oz butter

8oz soft light brown sugar

4 large eggs

50ml strong coffee

8oz self-raising flour

Ingredients – Frosting

15oz icing sugar

10oz butter

4 tbsp Bailey’s

Method – Cake

1.  Preheat the oven to 180C (160C for fan assisted ovens) and grease 2x20cm baking tins.

2.  Cream the sugar and butter together in a large mixing bowl.

3.  Add the eggs, one at a time, ensuring that each is fully blended before adding the next.

4.  Add the coffee (I used 4 tsp coffee to 50ml boiling water) and mix throroughly.

5.  Sieve the flour in, holding the sieve as high as possible to allow a lot of air to join the mixture.

6.  Spoon the mixture evenly into the two greased baking tins.

7.  Bake in the oven for approx. 40 minutes (or until cooked).  A trick I have learned here is not to open the oven door until at least 30 minutes in to the cooking time.  This ensures a thorough cooking right the way through the cake without disturbing it too much.

8.  Allow the cakes to cool in the tin for approx. 5-10 minutes before turning out on to a cooling wire.

Method – Frosting

1.  Cream the butter in a mixing bowl.

2.  Add the icing sugar gradually.  I took 7 ‘helpings’.  Ensure each ‘helping’ is mixed thoroughly before adding the next part.

3.  Add the Bailey’s (don’t forget to pour a glass for yourself!).

Method – Putting it together

1.  On one of the cakes, cover the top with some frosting.

2.  Add the second cake on top.

3.  Use the rest of the Bailey’s butter frosting to completely cover the cake.

Enjoy!

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