Category Archives: Breakfast

Apricot and cinnamon breakfast muffins.

Of course, you can eat these beyond breakfast time. I made them because I was told I am borderline anaemic the other day, and apricots are a good source of iron. Not as good as a rare-cooked steak served with green leafy veg and washed down with a Guinness and an orange juice, but possibly easier to carry in your bag. These are very filling, not particularly sweet and keep me going if I can’t be bothered to eat lunch. Well, until about 4pm. I love how chewy the top apricot goes.

This recipe is from the free little newspaper Waitrose provides each week.

It makes 12 and you need to allow a little time for soaking the apricots.

You need:

250g dried apricots, I prefer the organic variety here as they have less stuff on them, it does mean they are quite dark though and not all zesty bright.

1 large orange, juice and zest

275g self raising flour (I used some wholemeal too)

2tsp baking powder

2tsp cinnamon

75g porridge oats, plus a bit extra for sprinkling

150g caster sugar

285ml buttermilk or kefir milk if you make it

2 medium eggs

50g butter, melted

3 tablespoons of apricot preserve

You also need a muffin tin lined with muffin cases.

Method

Reserve 12 of the apricots. Roughly chop the rest and put them to soak in the orange juice and zest. I do this the night before, but 30 mins is fine.

Preheat the oven to 200C. Mix together the flour, baking powder, cinnamon, oats and sugar. In a separate large bowl mix together the buttermilk, eggs and butter and add the soaked apricots sand orange zest/juice. Now add the dry ingredients and mix until must blended.

Divide amongst the paper cases – you’ll find the mixture is quite up to the top but don’t worry as it doesn’t rise much (despite the self raising flour AND baking powder). If you like use those fancy tulip-shaped muffin cases that look like someone artfully folded some baking paper, the ones that cost about £20 for ten (exaggeration).

Place a whole apricot atop each muffin and sprinkle with some porridge oats (this makes the muffins look good!). Cook in the oven for 18-20 mins. When still warm, mix the apricot jam with a tiny bit of boiling water and brush over the top for a lovely glaze. I wish I could tell you my children loved these. They didn’t. But my partner did!

 

Fresh sourdough, from frozen

Making sourdough, once you know what you’re doing, isn’t laborious. Sure, I hate the beginning part: all that measuring out and refreshing (I am so lazy) – and have to gear myself up for it. But once the dough is formed, it’s just a matter of revisiting it for a little fumble every now and again. Until you need to shape and put it to bed in the couche cloth or banneton, for the final prove.

That said, there are some days when you just don’t have the time to do it. And often it is the days when you are the most busy, that you need to be eating good, home made food – but you don’t have time to make it.

I’ve long thought of experimenting with sourdough, to see if you can freeze it after final shaping. And you can.

Straight after final proving, flour it well, and freeze it. Your exact method may need some tweaking. I tend to make baguettes, so I shape, put on a tray, flour well, open freeze for a couple of hours then transfer into a plastic bag. If you have a boule shape you can freeze it in the banneton (well floured) but do set a timer to take it out and put it in a plastic bag – your bannetons probably won’t like being frozen.

The night before you need your bread – or a few hours before – take the shaped dough out of the plastic bag and transfer either back into a well floured banneton or a well floured couche cloth. Just as if it were ‘fresh’. I put it in the fridge to defrost til morning and have it’s final, final prove. You can leave it at room temperature if you are in more of a rush.

Remember that frozen and defrosted dough is far stretchier, so handle it as little as possible (hence all the flouring). You then do everything as per normal – heat up the oven with a tray in it, transfer the dough when it’s time to cook, slash, ice cubes, bake. This is where my flipping board, or planchette, comes in really handy for transferring it to the baking tray as the dough is harder to handle than fresh dough.

The one you see here suffered all sorts of indignities – I didn’t flour it, it was so stretchy I had to peel it off the planchette, it went into the oven full of injury and I didn’t hold out much hope for it. But sourdough is a miraculous thing and as forgiving as the best mother can be: 10 mins at 250C, 10mins at 220C and out it came: a perfectly wonderful loaf of bread, with an excellent crumb and a great taste.

A healthier waffle recipe

When I bought my waffle maker, I diligently followed the recipes that came with it and they were very good. But I wanted something un peu healthier. There are thousands of waffle recipes on the internet and in books. I personally like to add my sugar, if I add any at all, afterwards in the form of fruit or maple syrup. I found one on an American site which looked good and had a tweak around and now this is pretty much the waffles I make.

This recipe makes about 18 but they freeze well (freeze them flat on a tray then bag up together) and cook splendidly from not quite frozen, but ten minutes out of the freezer. If you toast them straight from the freezer by the time the toaster has defrosted them the waffles have got quite dry. Far better to take a waffle out of the freezer when you first get up, let it defrost at room temperature for ten minutes (who wants to eat when they very first get up anyway?) and then pop it into the toaster for a minute or two.

I eat mine with live yoghurt and berries and maple syrup and, incredibly, this breakfast keeps me going til lunchtime.

I’m sure you could up the wholemeal flour even more if you wanted to.

120g plain wholemeal flour

225g plain white flour

50g porridge oats

110g rice flour

2 teaspoons of bicarbonate of soda

2 teaspoons of baking powder

2 teaspoons of fine sea salt

1 litre of full fat milk (or use a combination of milk and yoghurt for an even lighter waffle)

4 eggs, separated

115g melted butter (or coconut oil)

 

Combine all the dry ingredients – the flours, oats, bicarb, baking powder and salt – in a bowl. In a separate bowl combine the milk, egg yolks and melted butter or coconut oil.

In a third bowl, whisk the egg whites until they are stiff. Make a well in the dry ingredients, pour in the butter/milk/egg yolk mixture. Mix everything together until nice blended. Now dollops the egg whites on top and gently fold in.

In my waffle maker I cook these for about 2m45s on the buttermilk setting, but you’ll have to experiment with yours.

 

Pump Street Bakery, Orford

Orford ness is one of our favourite places. We go there at least once a year, for a very long walk, a picnic, and chats. Even my youngest can manage to walk around the red and blue walk (not green though, it’s never been open when we’ve been there, we always time it wrong).

(For those on Fitbit, you can rack up about 15,000 steps, or six miles  walking those routes.)

What we like to do is get up really early and head out without breakfast, fantasising about what we’ll eat from the Pump Street Bakery, when we get there. The fact that such an amazing bakery exists in what is a tiny village in the middle of nowhere astounds and delights me. And makes me very jealous. I wish we had one where I live in Suffolk.

This is a tiny bakery, that is crammed into an old house. There are very few seats. But it is glorious. Please don’t miss it if you venture anywhere near Orford (which is a very pretty village). We’ve sampled the Bear’s Claws, the doughnuts, the brownies, the Eccles cakes and the almond croissants so far. You have to try the Eccles cake to believe that currants can be held in a puff pastry and be a thing of eye-watering beauty.

We have breakfast – cappuccinos (very good) with pastries dipped in them, perched on the benches outside.  I want to try a gibassier next time I’m there. I’m afraid the pastries are so good, I completely forget to photograph them, so the picture above is a photo of my feet on Orford ness beach. Probably my favourite beach in the world.

Not to be missed.

Zingy green smoothie: cucumber, spinach, apple, mint, lime, ginger

I know there are loads of debates about smoothies and how much sugar they contain. I agree that you should consume more vegetables than fruit. But, if you eat the whole fruit – either by actually eating it or blitzing it into a smoothie – then you get lots of fibre (both insoluble and soluble), vitamins, minerals and antioxidants. The rise in diabetes isn’t due to people eating too much fruit in its whole, natural form; it’s eating too much refined sugar in sugary drinks and too many refined carbs that busts your pancreas.

Anyway, this smoothie is really zingy and my partner loved it, but my youngest struggled with it – she prefers something that contains banana/berries at its base.

I always put a cube of frozen spinach into my smoothies. Okay, not always, but mostly.

Anyway, for this one you need, for four small glasses:

About 20g frozen spinach (or fresh of course)

Half a thumb size of ginger – be careful, if it’s fresh and good it’ll be quite powerful. I used half a thumb size and it was a bit too much for the children, adults loved it though

The juice of one lime

Half a bunch of mint, you know those bunches you get in the supermarket that cost about 85p (rip off)

Half a small cucumber, washed, not peeled and cut into chunks

One medjool date to bump up the sweetness and fibre a bit but you can leave this out

Apple juice. I get mine from our local farmer’s market, it’s really good but if you can’t get really good apple juice then blend in an apple (not the pips) and some water

Put all the ingredients in a blender/Nutribullet and taste it: because lime sizes vary and the recipe isn’t precise, you may need to add that date, or a bit more apple juice or water or cucumber. The ginger and mint are strong tastes, the cucumber calms it all down, the apple juice adds liquid and sweetness.

i think this would be really good if you had a cold. I can still feel the zingy effects over an hour later.

 

My breakfast smoothie

Seriously, like we need another picture of a green smoothie. But, nevertheless, here is mine.

But I wanted to share this because I think it’s so nice, it’s healthy but it’s not so scary that it alienates perfectly ordinary people, like me and you. I absolutely love it and will either have it first thing (after my mad Italian woman habit of lemon and psyllium husks in hot water), or after I’ve had a ‘proper’ breakfast and at about 11am. Depending on what time I have it I will vary the ingredients. I don’t add spinach if it’s too early because WTF am I turning into? But. My big discovery is frozen spinach. The one you get chopped up in ‘pods’. This way you don’t have bags of fresh spinach going off in the salad drawer (yuk) mocking you; it’s always fresh, and adds a nice cold element to the smoothie.

There are three key ingredients, to my mind, to make this smoothie really nice and friendly. And those are the almond butter, the cinnamon (who would have thought I’d become obsessed with cinnamon?) and the dates which must be those lovely expensive medjool dates. I buy mine from the market and £3 worth last me, easily, all week. I would probably also add banana as a must have. Remember that if you don’t fancy a whole banana, you can freeze it, chopped up in pieces, in a box in the freezer to add to subsequent smoothies.

So this is my basic smoothie:

One and a half medjool dates, two if you like

One banana, nice and ripe if possible

One teaspoon of cinnamon – don’t skimp on this

A big old tablespoon of almond butter

Handful of blueberries

200ml or so of almond milk or milk of your choice. I fill it up to the ‘max’ on my Nutribullet container. If you like a thicker smoothie add less, if you like it runnier add more etc.

You can blend it up now for a minute or so until smooth. But, if you want to ramp up the nutrient content you can add any, or all, of the following.

quarter of a teaspoon of spirulina

half a tablespoon of linseeds

big pinch of hemp seeds

1-2  tablespoons of oat flakes

some kefir if you culture it – I add two tablespoons

a pod of frozen spinach

The spirulina makes everything go really green. Don’t be scared. And you don’t have to add it if you don’t want to.

Just remember to blend until really smooth. I do it for about 30-45 seconds in my Nutribullet.

This fills you up for, ooh, maybe 30 minutes. Seriously it doesn’t fill me up for long in that ‘full up’ way. But I do feel REALLY good after drinking it. Until I pollute my body with a cappuccino. Sssh.

 

A chocolatey coffee warming smoothie for the morning

Something you may not know about me, I eat really healthily a lot of the time. I drink green smoothies with my children when they come home from school. I regularly fast. This is to mitigate when I do eat sugar, butter and flour made into cake and cookie form. But since I got into nutrition in a major way in 2002 even the crap I eat is pretty good. I think what you put into your body is really important.

That doesn’t mean you can’t have fun and I’m not here to sound super worthy cos I don’t want anyone to visit my blog and feel bad about themselves. I know all about that, too.

Anyway. However much I may like green smoothies, there is no way on God’s earth I am eating one first thing in the morning, in winter. It just all feels too cold and unfriendly. I never feel hungry first thing in the morning, and yet sometimes I must leave the house for a full day of knitting words together into meaningful sentences. And I can’t do that on an empty head. Sometimes I need something nutritious, quick, easy to go down and that, even if it doesn’t fill me up til lunch (few things do), I will know that I’ve had some nutrition that morning.

I got this recipe from Dale Pinnnock’s Healthy Everyday book. I haven’t really made much else from it, but my interest in the book piqued when I read this recipe and it involved both chocolate and coffee. I thought, here is a my kinda book, a man who understands that to be healthy you don’t need to be eating cardboard.

I have adapted it slightly to suit my selfish needs and despite the milk making it ‘cold’, it somehow manages to be warming at the same time.

(no picture yet but there will be soon)

225ml almond milk (this is what I use but oat milk should work well too)

1 banana

1 heaped tablespoon of raw cacao – this is my favourite bit and I really do put a heaped tablespoon in. It’s worth buying raw cacao in bulk as it works out cheaper than really high quality cocoa from the supermarket and it’s much better for you.

2 heaped tablespoons of oats

4 almonds

1 teaspoon of raw honey or maple syrup

1 shot of espresso

a quarter of teaspoon of cayenne pepper (essential!)

You just put the whole lot into a blender (I use a Nutribullet) and whizz up until really smooth and drink it. YUM.