Breakfast
Breakfast
My Travelling Kitchen
Breakfast
Scrambled Eggs Potato and Chorizo Omelette Panettone French Toast with Berry Sauce Mushroom and Spinach Bruschetta with Poached Egg Char-grilled mushroom Stack Ricotta Pancakes with Caramelised Banana Lemon & Herb Mushrooms on Bruschetta with Ricotta Apple & Cinnamon Porridge Buttermilk Pancakes
My Travelling Kitchen
Breakfast
Scrambled Eggs This is my favourite way to serve and eat eggs. Many people enjoy their scrambled eggs to be very light and fluffy, I however prefer my scrambled eggs to be slightly undercooked and somewhat still stuck together a little. I find some scrambled eggs can be dried out and too light. I have a trick to keeping my eggs from drying out too much and I believe it’s all in the amount of heat you apply to the pan and the amount of stirring you put the eggs through. I believe good scrambled eggs all come down to how patient you are. I prefer to use a non-stick very small saucepan, a small wooden spoon and the lowest setting on the stove. These factors will affect the quality of your scrambled eggs greatly and if I can’t get my hands on them within a kitchen I will not bother cooking scrambled eggs. That’s how important they are! Per person Ingredients 3 eggs 1/4 cup cream or milk Salt and freshly ground black pepper 20 g butter Method Place eggs, cream and salt and pepper in a bowl and whisk together. Melt butter in a non-stick frying pan over a very low heat. Once the butter is completely melted add the egg mixture to the saucepan, before the butter has time to brown and bubble too much. Leave the heat on low and give the mixture a little stir with a small wooden spoon and now leave for at least 2 minutes without stirring. Give the eggs a little stir after this 2 minutes with the wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them. Leave to cook for another minute then repeat the folding process. When the eggs are just set (remembering that they will continue cooking as they rest), turn out onto a plate and serve with hot toast. Note If you are making more than two serves of scrambled eggs, make sure you cook separate batches so as not to crowd the pan.
My Travelling Kitchen
Breakfast
My Travelling Kitchen
Breakfast
Panettone French Toast with Berry Sauce This is a great way to liven up normal French Toast, or Eggy Bread as it is also known. Panettone is an Italian bread traditionally given at Christmas. It is a sweet sponge like bread with dried fruit and peel mixed in with the bread dough. It may be found all year round in good Delicatessens. Columbia bread is similar and is given at Easter. It is a little sweeter with almonds and sugar coating the top of the bread. Equally, Brioche would be a good substitute if you cannot find either of these Italian delicacies. I love making this recipe on celebratory mornings such as Christmas and Easter as it is very decadent. Make the sauce as sweet as you like, just adjust the amount of sugar and lemon juice you add to the berries to make it more or less tart. Serves 2 Ingredients 2 eggs, lightly beaten 3 tablespoons milk 4 thick slices of Panettone, Columbia or Brioche bread Half a medium sized lemon, juiced 1 tablespoon castor sugar 1 cup Seasonal berries Method Whisk eggs and milk together. Heat a pan with a small amount of butter. Dip the cake or bread slices into the egg mixture, making sure you cover all the sides. Remove from the bowl and hold in your hands for a few seconds to drain away some of the liquid then place bread straight into the hot pan. Cook both sides of the bread until golden brown and the egg mixture is all cooked. Place lemon juice, castor sugar and berries into a blender and blend together to desired texture. Place toast on a plate and spoon the berry mixture on top.
My Travelling Kitchen
Breakfast
Potato & Chorizo Omelette This omelette is a cross between a Spanish tortilla and an Italian frittata. It’s a lovely blend of flavours which I love. You will need to finish cooking it in the oven or under a grill because it is so thick. Serves 2 Ingredients 2 small waxy potatoes, scrubbed and cut into chunks or thin slices Sea salt and freshly ground black pepper 6 large free-range or organic eggs 2 x 60g good-quality Spanish chorizo sausages, cut into 1cm thick slices 2 sprigs of fresh rosemary, leaves picked 2 shallots, peeled and very finely sliced Juice of 1 lemon Extra virgin olive oil Bunch of fresh flat-leaf parsley, leaves picked Method Preheat the oven to its highest setting or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Whisk the eggs in a large mixing bowl, season well with salt and pepper, and put to one side. Heat a 20cm non-stick, ovenproof frying pan on a medium heat. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything’s lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they’ll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle. While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, and then mix in the parsley leaves. Serve a little on top of the omelette and tuck in!
My Travelling Kitchen
Breakfast
Char-grilled Mushroom Stack Serves 4 Ingredients ⅓ cup (80ml) olive oil 2 cloves garlic, crushed 2 teaspoons thyme leaves Sea salt and freshly ground black pepper 2 pieces pita bread 4 rashers bacon 4 large field mushrooms 150g feta, sliced flat-leaf parsley leaves, to serve Method Place the oil, garlic, thyme, salt and pepper in a bowl and mix until well combined. Brush the bread with half the oil mixture and grill under a preheated hot grill for 1 minute or until crispy and golden. Set aside. Grill the bacon until crispy and golden. Set aside and keep warm. Heat a chargrill pan over medium heat. Brush the mushrooms with the remaining oil mixture and char-grill for 3–5 minutes or until tender. Break the bacon into pieces. To serve, top the mushrooms with the bacon, feta, parsley and crispy bread and serve immediately.
Ricotta Pancakes with Caramelised Banana Serves 6-8 Ingredients
Method
For Pancakes:
Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the
1 ¼ cups ricotta
flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix
¾ cup milk
until just combined. Place egg whites in a clean dry bowl and beat until stiff
4 eggs, separated
peaks form. Fold egg whites through batter in two batches, with a large metal
1 cup plain flour
spoon. Lightly grease a large non-stick frying pan with a small portion of the
1 teaspoon baking powder
butter and drop 2 tablespoons of batter per pancake into the pan. Cook over a
Pinch of salt
low to medium heat for 2 minutes, or until pancakes have golden undersides.
50g butter
until golden and cooked through. Transfer to a plate and quickly place Turn pancakes and cook on the other side caramelised bananas on top. Dust with icing sugar.
For Caramelised Bananas:
For caramelised bananas, slice bananas into round circles, then in a pan over a
3 Ripe Bananas
medium heat, place bananas, brown sugar and butter. Cook until the butter melts
40g butter 3 tablespoons brown sugar
My Travelling Kitchen
sugar begins to bubble. A thick syrup will develop and coat the bananas.
Breakfast
My Travelling Kitchen
Breakfast
Mushroom & Spinach Bruschetta with Poached Egg Serves 1 Ingredients 2 slices thick white bread, suitable for bruschetta 2 cloves of garlic 10g butter Field Mushrooms, sliced thickly 2 handfuls of spinach leaves, lightly steamed 1 poached egg Olive oil Salt and pepper Method Grill bread slices and then rub one of the garlic cloves over one side of the bread. Melt butter in a frying pan, add mushrooms and garlic. Brown until the mushrooms have sweated and are tender. Place cooked mushrooms on top of bread slices, then the lightly steamed spinach, followed by the poached egg, drizzle with olive oil and salt and pepper. Serve immediately.
Lemon & Herb Mushrooms on Bruschetta with Ricotta Serves 4 Ingredients 40g unsalted butter 1 tbsp olive oil, plus extra for brushing, 2 garlic cloves, finely chopped 500g mixed small mushrooms such as button and swiss brown Sae salt and freshly ground black pepper 1 tsp balsamic vinegar 2 tbsp chopped flat-leaf parsley 1 tsp chopped fresh tarragon 1 tsp grated lemon zest 4 slices sourdough bread 1 garlic clove, extra, for rubbing on the bread 250g (1 cup) ricotta cheese Method Put half the butter with the oil and chopped garlic in a saucepan over a medium to high heat. Add the mushrooms, 60ml water and salt and pepper, to taste. Cover and cook, stirring occasionally, for about 15 minutes, or until the mushrooms are cooked and the liquid is syrupy. Stir in the balsamic vinegar, parsley, tarragon and lemon zest. Taste for seasoning and adjust if necessary. Whisk the remaining cold butter through to thicken the mushroom sauce. Brush the bread on both sides with olive oil. Grill until golden on both sides, then rub both sides with the cut garlic clove and place on serving plate. Top with ricotta and then mushrooms and serve immediately. My Travelling Kitchen
Breakfast
My Travelling Kitchen
Breakfast
Apple & Cinnamon Porridge Serves 2 Ingredients 1 cup Porridge Oats Half an apple, grated ½ tsp cinnamon 1 tsp sugar 250ml milk 50ml vanilla yoghurt To Serve: Honey to drizzle Blueberries or apple slices Method Place all ingredients except vanilla yoghurt in a small non-stick saucepan over a medium to low heat. Cook porridge for a few minutes stirring every 30 seconds or so. Adjust the liquid content as it cooks. If more milk is needed then add it and if it is still too liquid cook for a little longer but makes sure it doesn’t stick to the bottom of the pan. Once porridge is cooked stir through vanilla yoghurt and serve immediately in bowls with a drizzle of honey and top with desired fruit.
Buttermilk Pancakes Makes 16 small pancakes Ingredients 250g (2 cups) plain flour 3 tsp baking powder A pinch of salt 2tbsp sugar 2 eggs, lightly beaten 750ml (3 cups) buttermilk 75g unsalted butter, melted Unsalted butter, extra, for greasing the pan To Serve: Caramelised plums Maple syrup Plain yoghurt Method Stir the flour, baking powder, salt and sugar together in a bowl. Add the eggs, buttermilk and melted butter and whisk to combine. Heat a large non-stick frying pan over a medium heat and brush a small portion of butter over the base. For each pancake, ladle 80ml of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the pancake over and cook for another minute. Transfer to a plate and keep warm while cooking the rest of the pancakes. Serve the pancakes in stacks with the plums, a jug of maple syrup and some yoghurt. My Travelling Kitchen
Breakfast
My Travelling Kitchen