Vanilla waffle with a hint of lemon zest and cardamom. Served with some bourbon, peach/blueberry compote.
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Mushroom omelette with small diced aged Gouda was what’s for breakfast
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I went looking for a baking challenge and way to use some sourdough starter and came across the King Arthur Flour sourdough cinnamon roll recipe. These need made the day before baking so I started Saturday (but a bit later than planned). The dough uses nothing but the sourdough starter (they do have a cheat to add a bit of dry yeast but I skipped that) and it worked perfectly. After proofing, filling, rolling, and cutting, they went into the frig overnight. I baked them off the next morning and they came out great. After tennis, my DH was too hungry to wait for them to cool so they were frosted hot and we shared one. The rest went into the freezer to enjoy at a later date.
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Wife’s out of town and wasn’t into our usual dried oatmeal walnut, blueberry and almond milk breakfast
A can of Wild Planet Sardines was calling me
Deboned and enjoyed.
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The bones have become soft and are edible. I eat them all.
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Yeah I know and it’s good for you to but it creeps me out just a little
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Ok, today with bones, casting off the creep factor . Not bad
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Two Staffordshire oatcakes, topped with a mix of grated Cheddar and “tasty” Lancashire cheeses (using up a couple of bits lurking in the fridge), and warmed through under the grill till the cheese melted. Rolled up like a wrap.
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Had to google Staffordshire oakcake…looks delicious. Do you have a go to recipe or is it a mix or?? Might be my weekend breakfast cooking test.
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You buy them ready cooked and just need warming through. They really originate from the city of Stoke-on-Trent but you can get them in surrounding areas. I’m about 35 miles north of the city in Cheshire and my supermarket stocks them - although these were from a farmers market.
Here’s a recipe for you, as I suspect Stoke might be rather a long trip for you just for breakfast. You’re looking for a thickish, spongey sort of pancake (or crepe as Americans and the French say). https://www.theguardian.com/lifeandstyle/2017/mar/02/how-to-make-the-perfect-staffordshire-oatcakes
Particularly nice filled with bacon and scrambled egg. If you grill them for a while before filling them, they will go quite a bit crispy, which means you can eat that version as a wrap - but otherwise, you need cutlery.
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all clad has a 9 or 10.5 inch D5 non stick omelet pan that is great!
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Ham, Wensleydale with Cranberries, couple of slices of bread.
A sort of Netherlands meets Northern England breakfast, with a bit of North America thrown in.
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I rarely eat breakfast ever, but with work canceled today due to power outages after our mini storm from hell last night, I picked up a nice well-done everything bagel.
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A delicious discovery. On the weekend, I’d melted some brown sugar into melted butter in a pan and then caramelized up some overripe banana coins. This morning, I mixed the leftovers of that into some unsweetened greek yogurt. So good!
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I love cooking ripe plantan in EVOO and then sprinkling a bit of brown sugar and sometimes a splash of liquor. In fact, that is the plan to have some today. Sometimes, I wrap them with my spring roll wrapper and fry them.
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Saturday I realized there was a ton of stone fruit in the frig that would go bad if not used quickly. So, I sliced all the peaches (yellow and white), nectarines, and apricots. Added the last dregs of blueberries and mixed in about 1/4 cup of sugar, and 2 tbs cornstarch. Fruit went into the backing dish and got topped with a topping of oats, flour,almonds, brown sugar, cinnamon, and butter.
Made a nice Sunday breakfast topped with some lightly frothed vanilla heavy cream. (It’s oats and fruit - virtually a bowl of cereal!)
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Drool
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Thanks to Harters for the Staffordshire oatcake recipe link. Many years ago I was in the UK, visited the Stoke-on-Trent pottery museums and at one of them had an oatcake with cheese for lunch. Cannot think of a more perfect food for breakfast! Now I need to try making them at home!
