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!

Toasted English Muffins with Honey-Glazed Bacon & Eggs

Ingredients

6 rindless unsmoked bacon slices
1 tbsp honey
3 oz canned corn kernels, drained
2 small tomatoes, diced
1 tbsp chopped fresh parsley
salt and pepper
4 eggs
2 English muffins, split, toasted, and buttered

Method

  1. Heat a nonstick skillet over medium heat. Lay the bacon slices in the skillet and cook until lightly browned, then turn and cook the other side.
  2. Warm the honey slightly and brush each bacon slice lightly with it. Cook the bacon for an additional 1 minute or so until it takes on a slight glaze. Remove from the skillet and keep warm.
  3. Mix the corn, diced tomatoes, and chopped parsley together and season to taste with salt and pepper.
  4. Fry, poach, or scramble the eggs, as you prefer.
  5. Serve the honey-glazed bacon and eggs on buttered toasted English muffins, topped with a spoonful of the corn and tomato mixture.

Makes 2 servings.

Source: Brunch

Open-topped BLTs with Spicy Sweetcorn Salsa

Ingredients

2 slices bread from a large seeded loaf, toasted
1 tablespoon reduced-calorie mayonnaise
50 g iceberg lettuce, roughly torn
4 rashers very lean dry-cured back bacon, grilled
4 tablespoons Spicy Sweetcorn Salsa (see recipe below)
freshly ground black pepper

Method

  1. Spread the toasted bread with the mayonnaise and divide the lettuce and bacon between the slices.
  2. Top with the salsa and finish off with a sprinkling of pepper.

Makes 2 servings.


Spicy Sweetcorn Salsa

Ingredients

250 g frozen sweetcorn kernels
1 tablespoon raw cane brown sugar
1 tablespoon sherry vinegar (or wine vinegar or cider vinegar)
125 g cherry tomatoes, quartered
2 large spring onions, finely chopped
1 red chili, deseeded and finely chopped
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped coriander

Method

  1. Cook the sweetcorn according to the pack instructions, then drain thoroughly.
  2. While it is still warm, add the sugar and vinegar and mix to dissolve the sugar. Leave to cool then stir in the remaining ingredients.
  3. This will keep in the fridge for 2-3 days.

Makes 24 tablespoons.

Source: GL diet made simple