Cranberry walnut muffins and breakfast

spoonI never say no to a cooked breakfast. Actually, if you take a look at my instagram, if you take away the pictures of dogs and cake, it’s pretty much just poached eggs and muesli. I seriously cannot get enough of avocado on toast. Pancakes? Hngg. Porridge on a chilly morning is possibly one of the best things in the world. Fresh baked bread, cut thick, with peanut butter on top. OM NOM NOM NOM.

This post is quickly degenerating into me just listing foods.

Omelette waffle and new toys

aboveI bought a waffle iron. I could not be more excited. The minute I got home from buying it I made this recipe. Things just taste better waffle-shaped! I got it from Wheel and Barrow, on the recommendation of Alice from Close Encounters of the Cooking Kind. (Thanks Alice!)

So even though I had intended on posting this tart today, I can’t. This waffle omelette (wamelette? Omelaffle?) needs to be introduced to the world. I’m too excited about it.

This all started because of my trip to Mooberry, where I had delicious plain waffles drizzled in melted milk chocolate – so simple, but SO good. But now that I’ve got my own waffle maker, there is no end to what I can make!

Caramel apple scrolls and rainy mornings

scrollWhen I woke up this morning it was raining. Hard.

It’s been doing so on and off for a few days now. This kind of weather makes me want to shrug off anything that resembles responsibility and stay in bed, only leaving the covers to bake and make more tea.

Scrolls are perfect for this kind of weather. You can whip them up and let them rest while you return to bed. Then pop them in the oven and take them back to bed once they’re done!! The sweet smell of caramelising brown sugar will creep into every corner of the house and have it smelling inviting after just once batch. The smell will settle right around the house like a big, warm hug, fending off those rainy day blues.

Blueberry baked oat bowls and breakfast obsession

aboveI ADORE BREAKFAST.

It’s no secret. On days where I’m at work, it pains me slightly to have a measly slice of toast, or a pathetic bowl of rice bubbles. I start work at 7, and I’m not that much of a morning person, so I literally don’t have the time to make myself something epic for brekkie every morning. It’s not that I don’t appreciate toast and rice bubbles…they just don’t knock my socks off.

So on days where I’m not working, I prioritise breakfast. I debate whether I want to make baked eggs or chocolate pear bread.

Or if I want to go to a café and get poached eggs (a personal favourite.) Or grilled peaches on muesli. Or scrambled eggs. Or avocado on on toast…. you get the point.

Vegetarian baked eggs and perfect breakfast

paprikaEver since I went to Fairford Street Social for breakfast a few weekends ago I have been craving baked eggs. I didn’t re-create them exactly (I chose to opt out the eggplant and I toned down the spice because I’m chili-sensitive), but they were still delicious.

There is nothing more comforting than a good pot of baked eggs. I know that it’s the height of Summer in Australia at the moment, but it’s been pretty windy and overcast recently, so these baked eggs were perfect; served with toast, they are the ultimate stay-indoors food.

They’re also a really delicious Valentine’s day brekkie if you’re spoiling your better half on February 14th. The Boy was sceptical of the concept of baked eggs at first, but from the minute I started cooking up the peppers, onion and garlic, he was super keen on the idea.

Vegetarian baked eggs

Serves 4

  • 2 banana peppersabove
  • ½ brown onion
  • 3 cloves of garlic
  • ½ tsp paprika
  • ¼ tsp chili flakes
  • 6 roma tomatoes, sliced into wedges
  • ¼ cup basil, roughly chopped
  • 1 tbsp oregano
  • 1 zucchini
  • 4-8 eggs

ingredientsDe-seed your peppers and roughly chop your onion. Put them in a heavy based pan with a slosh of oil, and heat over a low-medium flame for 8 minutes until they soften and brown. Mix intermittently.

peppersChop up your garlic roughly (trying not to leave big clumps of it) and add that in the pan, allowing the flavours to develop for two minutes, stirring as you go.

coloursAdd in all the remaining ingredients – the paprika, chili flakes, tomatoes,  basil and oregano – and give it a good mix. Turn the heat down to low and let the mixture reduce away for 15 minutes.

ribbonsWhile the tomato mixture bubbles away, use a vegetable peeler to create ribbons of zucchini. Peel right over your ramekins so that the ribbons fall unevenly into the ramekins.

Preheat your oven to 200°C.

spoonPour the hot tomato mixture straight over the zucchini in the ribbons, distributing it evenly amongst the ramekins. Give the ramekins a shake to spread the mixture out evenly. Crack your eggs straight into the ramekins and pop them into oven for 20-23 minutes.

eggsThe number of eggs you use will depend on whether your baked-egg-eaters want one or two eggs – I opted for one, but my fellow diners opted for two. Ramekins with one egg in them should be done 2-3 minutes before the others; keep an eye on this, as you want the yolk to remain runny!

cookingServe with a freshly toasted slice of bread, for dipping.

serve

Pear bread and Pinterest

My hunt for pear recipes was inspired by this cuteness, which I found on Pinterest. He is now my lock screen on my phone – he just makes me smile.

pinterest pear

pearMy lock screen did not go unnoticed by The Boy. Despite thinking I was crazy, the boy left me my own little smiley pear. Said smiley pear is now sitting in a display cupboard, I can’t bring myself to eat him.

This recipe was made with his friends though, I’m not sure how to break it to him…

Simple Sunday cinnamon scrolls

Ever wake up on a Sunday morning craving something super delicious, but can’t be bothered to put loads of effort into whipping up bacon and eggs or pancakes? This is your solution! It’s a little bit hard to resist eating the raw dough when it’s filled with cinnamon butter, but I promise you it is worth the wait. The whole process will take about 50 minutes to an hour to make it from hunger to plate.

I don’t even usually like cinnamon scrolls, I often think they’re too doughy or bland. These little beauties are soft and cinnamon-packed, with the perfect balance of dough and filling. Yum!

ABC Pudding and breakfast

Pudding for breakfast? Don’t mind if I do! This delightful little pudding has the makings of a great dessert (rich egg custard and brioche), but also the potential to be great breakfast fare (brioche and apple). I’m having it as a rather indulgent brekkie this morning and I can highly recommend it. I baked it last night and left the flavours to infuse further in the fridge overnight. It is just as delicious and impressive when it was fresh out of the oven.

Adaptable AND scrumptious – what more could you ask of a recipe?

It also uses up the brioche made with this recipe, so what are you waiting for? Get baking!

ABC* pudding

*Apple, Brioche and Custard, if you were wonderingslice

  • 6 apples
  • 130g butter
  • 2 tsp vanilla
  • ½ cup sugar
  • 1 ½ cup cream
  • ¾ cup milk
  • 350g brioche
  • 50g butter

applesPeel and core you apples, then dice them into 2cm cubes. Put 80g of the butter in a big saucepan over medium heat and add the diced apples. Stir until the butter has dissolved, then cover for ten minutes. Check on them every few minutes and give them a stir.

eggsCombine the vanilla, sugar, cream and milk and set to one side. Take your apples off the heat and allow them to cool. Slice up your brioche and butter the pieces liberally. Cover the outside of a 23cm tin with foil to prevent leakage – if you skip this step the egg mixture will seep out and burn the bottom of your oven! Line the foiled tin with baking paper.brioche

 


Cover the base of the tin with brioche pieces. You may need to cut them so that they fit better, don’t worry if it looks messy. Pour the apple pieces over the bread, spreading it as evenly as possible and top with more brioche pieces. You essentially have a really large apple sandwich. Spoon the egg mixture over the big sandwich, taking care not to pour it in between the baking paper and the tin. Set the tin to one for 30-45 minutes so the liquid can soak in. The longer you leave it, the softer the bread will be.
layerpour

Once your mixture has soaked sufficiently, preheat the oven to 170°C and pop it in the oven for an hour. The pudding is finished when you press down on the brioche and liquid no longer rises to the top.

Serve with a sprinkling of icing sugar or a dollop of cream.

abc puddingclose up