Cherry Pancakes in Cinnamon Cream

Ingredients

4 oz all-purpose flour
pinch of salt
1 egg
1 egg yolk
1 cup + 2 tbsp milk
1 tbsp melted butter or oil
3/4 tbsp kirsch

Filling

8 oz black cherries
1 tablespoon kirsch

Topping

caster sugar (for dusting)
1/3 cup double cream
pinch of ground cinnamon
2 tablespoon toasted almonds, chopped

Method

  1. To make the batter, sift the floir with the salt into a bowl. Make a well in the centre. Add the egg, yolk and kirsch. Add milk slowly, stirring all the time.
  2. When half of the milk has been added, stir in the melted butter and beat well until smooth.
  3. Add the remaining milk and leave to stand for 30 minutes before using. The batter should have the consistency of thin cream. If it is too thick, add a little extra milk.
  4. Stone the cherries, pour over 1 tablespoon kirsch, cover and leave for 30 minutes.
  5. Preheat the oven to 425ºF.
  6. Fry the pancakes. Put a tablespoon of cherries on each. Roll up pancakes, put them on a baking sheet and dust well with caster sugar.
  7. Heat pancakes through in the oven for 3-4 minutes. Place in a hot serving dish.
  8. Boil the cream with the cinnamon, pour this over the pancakes and scatter the almonds on top. Serve at once.

Source: Cooking with Eggs

Banana Bread with Strawberry Compote and Mascarpone

Ingredients

4-1/2 oz butter, softened, plus extra for greasing
1/2 cup superfine sugar
generous 1/4 cup brown sugar
3 eggs
1 tsp vanilla extract
3 large ripe bananas
scant 2 cups self-rising flour
1 tsp freshly grated nutmeg
1 tsp ground cinnamon

Strawberry Compote

scant 14 cup brown sugar
juice of 2 oranges
grated rind of 1 orange
1 cinnamon stick
2-1/2 cups strawberries, thickly sliced

confectioners’ sugar, sifted, for dusting
mascarpone to serve

Method

  1. Preheat the oven to 350°F/180°C. Grease a 9 x 41/4-inch/23 x 11-cm loaf pan and line the bottom with parchment paper.
  2. Place the butter and sugars in a bowl and beat together until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract.
  3. Peel the bananas and mash coarsely with the back of a fork. Stir gently into the butter mixture, then add the flour, nutmeg, and cinnamon, stirring until just combined.
  4. Pour the mixture into the prepared pan and bake for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let stand for 5 minutes before turning out onto a wire rack.
  5. To make the compote, mix the brown sugar, orange juice, orange rind, and cinnamon stick together in a medium pan and bring to a boil. Add the strawberries and return to a boil. Remove from the heat, pour into a clean heatproof bowl, and let cool.
  6. Serve slices of the banana bread with a dollop of mascarpone and spoon over the warm or cold compote. Dust with sifted confectioners’ sugar.

Makes 8 servings.

Source: Brunch

Toasted English Muffins with Blueberries and Bacon

Ingredients

2 English muffins
4 lean bacon slices
1 cup blueberries
2 tsp maple syrup or clear honey

Method

  1. Preheat the broiler on a medium—high setting.
    Slice the muffins in half horizontally and place them, cut sides down, on the rack in the broiler pan.

  2. Lay the bacon on the rack and cook until the tops of the muffins are toasted and the bacon is lightly cooked on one side.
  3. Turn the muffins and divide the blueberries among the bottom halves. Invert the bacon on to the blueberries, covering them completely. Cook for a further 2 minutes, removing the top halves as soon as they are toasted and the bottom halves when the bacon is browned and crisp.
  4. Place the muffin bases on warmed plates, drizzle with maple syrup or honey, and add the muffin tops. Serve at once.

Makes 2 servings.

Source: Toast It!

Omelette du Baron de Barante

Ingredients

6-8 eggs
1 small freshly cooked lobster (poached)
6 oz firm white mushrooms
2-3 oz butter
salt and pepper
1/4 cup port
1/4 cup double cream
3-4 tablespoons freshly grated Parmesan cheese

Mornay Sauce

1/2 oz butter
1 tablespoon plain flour
1 cup milk
1-1/2 tablespoons cheese (grated)

Method

  1. Crack claws and remove shell from lobster. Cut the tail meat into scallops.
  2. Wipe the mushrooms, trim stalks level with the caps and slice evenly.
  3. Saute mushrooms in half the butter for 4-5 minutes, then season lightly.
  4. Add port, cover and boil the liquid hard to reduce to half quantity, draw aside and pour in the cream.
  5. Add the lobster meat, cover and simmer for 4-5 minutes, then draw aside.
  6. Prepare the mornay sauce. Melt the butter gently, take away from heat and stir in flour. Pour on one-third of the milk and blend well before adding the rest.
  7. Season lightly before returning to heat and keep stirring until the mixture boils. Continue boiling for 1-2 minutes, then gradually beat in cheese.
  8. Break the eggs into a bowl and beat to a light froth, add 2 tablespoons water and season.
  9. Make the omelet, using the rest of the butter. While it is still soft and creamy in the middle, spoon in the lobster mixture, then roll up and turn on to an ovenproof dish for serving.
  10. Coat at once with the sauce, sprinkle well with the freshly grated cheese and brown under the grill.
  11. Use the head shell and tail meat of lobster to garnish the dish — or use small lobsters, if available.

Makes 4 servings.

Source: Cooking with Eggs

French Toast with Poached Cherries

Ingredients

4 free-range eggs
1/3 cup milk
1-1/2 Tbsp coconut oil
8 X 1-inch thick slices whole-grain bread
1/3 cup Greek-style yogurt

Poached Cherries

1 Vanilla bean
2 medium oranges
1/2 cup water
1/4 cup pure maple syrup
9-1/2 oz cherries

Method

  1. To make poached cherries, split vanilla bean lengthwise and scrape out seeds. Reserve seeds for french toast.
  2. Thinly peel a strip of rind from one orange. Squeeze juice from oranges, you will need 1/2 cup juice.
  3. Place vanilla bean, rind, juice, the water and syrup in a small saucepan. Bring to a simmer. Add cherries, simmer, uncovered, for 3 minutes.
  4. Remove from heat and stand for 10 minutes.
  5. Preheat oven to 120ºC/250ºF. Place a large wire rack over an oven tray.
  6. Lightly whisk eggs and reserved vanilla seeds (from poached cherries) in a medium bowl until combined. Whisk in milk.
  7. Heat half the coconut oil in a large frying pan over medium heat until melted. Dip four bread slices, one at a time into egg mixture, turning until soaked. Drain away excess.
  8. Cook bread in pan for 2 minutes each side or until browned and firm to touch in the centre. Transfer to warm wire rack and keep warm in oven.
  9. Repeat step 7 and 8 with remaining oil, bread and egg mixture.
  10. Serve french toast with poached cherries and yogurt.

Makes 4 servings.

Source: Everyday Power Foods