I don't know about you - but on the weekends muesli just doesn't cut it in the mornings. Weekends - particularly Sundays - are for going all out on the cooking front. Next time you feel the need for a cook up try one of these recipes - you won't be disappointed!
I want to dedicate this recipe on my blog to Sylvia, who sadly passed away a few weeks ago. I heard recently that Sylvia and her daughter Jenny are pancake aficionadas and never missed an opportunity to have pancakes. So this recipe is for you both, and I hope Jenny will think of her Mum when she makes this recipe sometime.
ORANGE BUTTERMILK PANCAKES WITH CARAMEL ORANGES & ALMONDS
Recipe by Marta Greber - What Should I Eat For Breakfast Today
2 c flour
2 tspn baking powder
1 tspn baking soda
3 tbspns sugar
½ tspn salt
2 eggs
1 ½ c buttermilk
2 tbspn unsalted butter, melted
½ c orange juice
zest of 2 small or 1 large orange
Caramelised Oranges
2 oranges, cut in big pieces
1 c sugar
4 tbspn water
To serve toasted slivered almonds
To toast slivered almonds - place on a baking tray, sprinkle with a little oil (neutral flavour) and bake in an oven at 220 C for about 5-10 minutes until lightly toasted. Keep an eye on the almonds as they will burn quickly.
To make the caramelized oranges, cut the oranges into pieces, and transfer it to a small pot. Add the water and sugar, and cook on a low heat for approx. 10 minutes. Remove the oranges from the syrup and set aside, boil the syrup on a high heat until the syrup thickens slightly. Return the oranges to the syrup and keep warm until ready to serve.
Sift all the dry pancake ingredients in a bowl, add the wet ingredients and whisk to combine. Cook the pancakes in a fry pan over a medium heat with a little melted butter, until golden brown on each side.
Serve in a stack with the caramelised oranges and a sprinkle of toasted almonds.
Serves 2 - Makes 14 - 16 medium pancakes
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BANANA FRENCH TOAST WITH CHOCOLATE & SALTED CARAMEL
Adapted from a recipe by Emma Knowles & Alice Storey - Gourmet Traveller
50 g almonds
50 g caster sugar
180 ml pouring cream
120 g each dark chocolate (56% cocoa solids), chopped
120 g milk chocolate, chopped
12 thick slices of brioche
3 bananas, thinly sliced
4 eggs
100 ml milk
100 g butter, coarsely chopped
Salted Caramel
200 g caster sugar
60 gm butter, coarsely chopped
125 ml (½ c) pouring cream
1 tspn sea salt (or to taste)
Preheat oven to 180 C. Roast almonds on an oven tray, shaking occasionally, until browned. Transfer to an oiled oven tray and set aside. Stir sugar and 60 ml of water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel forms (3-4 minutes). Pour over the almonds and stand until set. Then process in a food processor to a fine powder.
Bring cream to the boil in a saucepan over medium-high heat, add dark & milk chocolate, remove from heat, whisk until smooth and combined. Stir in almond mixture, transfer to a container, cover and refrigerate until firm.
For salted caramel, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until caramel forms (6-8 minutes). Add butter (be careful as hot caramel will spit) and whisk to combine. Add cream (be careful as mixture will foam and rise), sea salt and whisk to combine. Keep warm.
Preheat oven to 100 C. Whisk eggs and milk in a bowl to combine. Dip brioche slices in the egg mixture, turning once, until soaked, then shake off excess.
Heat half the butter in a large frying pan over medium heat until foaming, add the brioche slices and cook, turning once, until golden (2-3 minutes each side). Transfer to an oven tray and place in oven to keep warm. Wipe out pan and repeat with remaining butter and brioche slices.
To construct the french toast, take two slices of brioche and spread thickly with the chocolate mixture, top with chopped bananas. Place one slice on top of the other and add the final slice to the top. Return to the oven to keep warm. Construct the remaining serves of french toast in the same manner.
Serve hot with a shake of icing sugar and drizzled with warm salted caramel.
Serves 4
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SPANISH CHORIZO FRITTATA
Adapted from a recipe by Michelle Cranston
½ c extra virgin olive oil
600 g Desiree potatoes - peeled & diced in 2cm chunks
200 g Spanish Chorizo - diced in 2cm chunks
1 large brown onion - finely chopped
1 tspn spanish paprika
10 large free range eggs
4 medium tomatoes - finely diced
2 green chillies - de-seeded & finely diced
½ c coriander leaves - ½ coarsely chopped
sea salt & ground black pepper to taste
Heat the oil in a medium non stick fry pan over a medium heat. Add the potatoes and season to taste with sea salt. Cook, stirring occasionally , for about 10 mins or until the potatoes are tender and golden. Add the chopped chorizo to the potatoes for the last 5 mins. Transfer the potatoes and chorizo to a plate, leaving as much oil as possible behind in the pan.
Add the onion and paprika to the pan and cook stirring for 5 mins until the onion is soft. While the onion is cooking whisk the eggs in a bowl and season with sea salt and black pepper.
Arrange the potatoes and chorizo over the cooked onion in the fry pan. Pour the whisked eggs over the potato, chorizo, onion mixture and cook over a low heat for about 15 mins or until almost set.
While the frittata is cooking, prepare the salsa by combining the chopped tomatoes, chillies and coarsely chopped coriander in a bowl.
When the frittata is almost set, place the fry pan under a hot grill for a few minutes or until the top is golden brown.
To serve, turn the frittata onto a serving plate or serve in the fry pan, topped with the tomato salsa and remaining coriander.
Serves 6 - 8 - Can also be cooked in the final stages in individual fry pans.
½ c extra virgin olive oil
600 g Desiree potatoes - peeled & diced in 2cm chunks
200 g Spanish Chorizo - diced in 2cm chunks
1 large brown onion - finely chopped
1 tspn spanish paprika
10 large free range eggs
4 medium tomatoes - finely diced
2 green chillies - de-seeded & finely diced
½ c coriander leaves - ½ coarsely chopped
sea salt & ground black pepper to taste
Heat the oil in a medium non stick fry pan over a medium heat. Add the potatoes and season to taste with sea salt. Cook, stirring occasionally , for about 10 mins or until the potatoes are tender and golden. Add the chopped chorizo to the potatoes for the last 5 mins. Transfer the potatoes and chorizo to a plate, leaving as much oil as possible behind in the pan.
Add the onion and paprika to the pan and cook stirring for 5 mins until the onion is soft. While the onion is cooking whisk the eggs in a bowl and season with sea salt and black pepper.
Arrange the potatoes and chorizo over the cooked onion in the fry pan. Pour the whisked eggs over the potato, chorizo, onion mixture and cook over a low heat for about 15 mins or until almost set.
While the frittata is cooking, prepare the salsa by combining the chopped tomatoes, chillies and coarsely chopped coriander in a bowl.
When the frittata is almost set, place the fry pan under a hot grill for a few minutes or until the top is golden brown.
To serve, turn the frittata onto a serving plate or serve in the fry pan, topped with the tomato salsa and remaining coriander.
Serves 6 - 8 - Can also be cooked in the final stages in individual fry pans.
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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2013
love the pancakes - can I come to your house for brunch?
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