My day always kicks off with a strong cup of coffee, it is my one vice that I simply can’t do without. I love the ritual of making it, packing the coffee grounds into my percolator and then waiting the five minutes for it to brew whilst the blissful aroma fills my kitchen. The only downside is that I have a tendency to gulp the coffee down in a matter of minutes before dashing out of the door to catch the train to work.
At the weekend when time is not of the essence a lazy brunch with lots of coffee is how I like to start my day before heading out to walk Oscar up on Wimbledon Common. The recipe below is a fantastic brunch option that is very simple to make and absolutely scrummy. If you are efficient it can be prepped and on your plate in under 10 minutes.
The key to this recipe is not over cooking your poached eggs so that the yolk is still runny when you cut into it and creates a beautifully rich sauce. In essence poaching an egg is very straight forward, however sometimes it takes a couple of tries to work out the timings. My tip for poaching an egg is to put a ¼ teaspoon of vinegar in the poaching water and make sure that the water is simmering whilst the egg is cooking not boiling.
This is a fantastic recipe full of vibrant colours that is a great way to start your weekend. Enjoy!
If you are having friends over for brunch, or if you are looking for something simple to cook with your kids for breakfast that is simple and tasty then this is a great little recipe! Cooking pancakes should be straightforward and fun – if a little messy…
These pancakes are very similar to drop scones, they should be relatively small, about 10 cm in diameter making them very quick to cook. I would highly recommend using a non-stick frying pan that has been lightly oiled when making this recipe. If you use too much oil the pancakes will simply absorb the oil as they cook. My tip for oiling the pan is to pour a little vegetable oil onto a piece of kitchen towel and then grease the pan all over, rather than pouring the oil directly into the pan. Also it is always worth doing a small tester pancake to make sure that you pan is hot enough before starting to cooking the pancakes in batches.
The ‘filling’ of the pancakes is a classic combination of apple and cinnamon. As they cook your kitchen will be filled with the a lovely fragrance that I always associate with autumn and crumbles. The syrup adds a sweet and sharp element to the dish that makes the pancakes particularly moreish as they soak up the juices. These pancakes are best served straight from the pan – if left too long they will start to dry out.
It is not every day that I wake up wanting pancakes but today I did. In truth I had been thinking about making these pancakes for a couple of days and today I finally gave in and decided to make them. I think they took less than 5 minutes to prepare and cook which is not bad for first thing in the morning.
I have been wanting to make a pancake that really summed up breakfast for me – something that was filling and which involved fruit so you don’t feel too guilty when you eat them. My answer came in the form of porridge and banana pancakes and I can assure you that they tasted delicious and they kept me full all morning.
Porridge Oats and Banana Pancakes
Ingredients: (makes 4 small pancakes)
¼ cup / 30g plain flour
¼ cup / 30g porridge oats
½ an individual pot / 60g natural yogurt (plus a little to serve with)
1 tbsp sugar
½ a banana sliced into thin pieces (plus a few slices to serve with)
1-2tsp runny honey
vegetable oil (for cooking with)
1. Heat a little oil in a frying pan whilst you prepare the pancake batter.
2. Whisk the egg and the yogurt together in a bowl.
3. Add the flour, porridge oats and sugar to the wet mix and whisk well.
4. Spoon a little of the batter into the frying pan and drop a few of the banana pieces into the batter mix. Cook each pancake for 1-2 minutes on each side. Depending on the size of your frying pan you may be able to cook more than one pancake at a time.
5. Serve the pancakes with some fresh banana, a spoonful of yogurt and a little honey drizzled over the top. Enjoy!