This is a nice relaxed breakfast dish, perfect for some weekend pottering in the kitchen.
Orange and Cranberry Pancakes (serves 2)
1 small tin of mandarins (get the broken segments if you can)
A generous handful of dried cranberries
100g self raising flour
2tbsp caster sugar
½ tsp baking powder
Oil for frying
1. Drain the mandarins, reserving the juice. Keep half of them to serve alongside your pancakes. The rest will need breaking up into small chunks to put into the pancake mixture.
2. Tip the cranberries into a microwaveable bowl and pour over just enough of the reserved mandarin juice to cover them. Microwave for 1 minute so that the dried cranberries soak up the juice and plump up.
3. In a mixing bowl, stir together the flour, sugar and baking powder. In a separate bowl whisk together the egg and milk. Whisk the liquid ingredients into the dried ingredients, mixing thoroughly to form a smooth batter. Add the cranberries and any of the remaining mandarin juice from the microwaveable bowl as well as the broken up mandarin pieces and mix in. (You can leave the batter to sit for a while, but it is fine to use straight away.)
4. Heat a small amount of oil in a frying pan. Drop small rounds of the mixture into the pan. Cook over a gentle heat until small bubbles appear on the top surface. Gently turn the pancakes over and cook on the other side for 1-2 minutes until golden. Repeat until all the mixture is used up.
Serve with the remaining mandarins.
Overnight oats have been a food trend for a while. I like recipes that are flexible like this one is as you can add different things depending on what you have available, although I have to say, I’m not often organised enough to make my breakfast the night before!
Festive Overnight Oats (2 servings, unless you’re REALLY hungry)
1 cup porridge oats
1 cup of milk and yoghurt, roughly half of each (you can use fruit juice instead of milk)
1 apple, peeled and then coarsly grated (you could use finely grated carrot, or a mix of carrot and apple)
1 tsp ground cinnamon
1 tsp ground nutmeg
A handful of mixed dried berries (mine contained raisins, golden sultanas and cranberries)
A drizzle of honey or maple syrup
Mix all the ingredients apart from the honey/syrup together to combine them well. Leave in the fridge overnight. Drizzle with honey/syrup before serving.
The theme for today’s Blog Everyday in September is favourites accessories, but I thought I’d post about my favourite kitchen gadgets.
I know often kitchen gadgets end up at the back of the cupboard and don’t get much use. One gadget I like using is my electronic waffle maker, which I use to make Gingerbread waffles.
I also have a cake pop maker, that I don’t use for cooking mini cakes in, but do find it really useful for making bite size party food.
My Kitchenaid, has to be my favourite kitchen gadget and was worth saving up for.
It’s been a busy few months with lots happening and September is lining up to be busy too. Here’s a quick breakfast idea to enjoy while the sun is still shining.
Banana and Pineapple Smoothie (serves 1)
3 rings of pineapple from a tin, plus 2tbsp of the juice
Juice of 1 lime
Whizz all the ingredients together in a blender. Enjoy in the sunshine.
Banana and pineapple smoothie
This is a quick easy recipe to throw together at the weekend for a lovely breakfast.
Marmalade Breakfast Muffins (makes 12)
250g self raising flour
A pinch of salt
75g golden caster sugar
1 egg, beaten
100g butter, melted
Zest and juice of 1 orange
1. Preheat the oven to 200°C/ Gas mark 6.
2. Pop 12 muffin cases into a muffin tray.
3. Mix the dry ingredients together in one bowl: flour, sugar, a pinch of salt.
4. In a seperate bowl mix together the wet ingredients: milk, egg, melted butter, orange juice and zest.
5. Combine the wet ingredients and the dry ingredients and mix together. When making muffins it’s important not to over-mix, so just stir well until combined. Mix the marmalade in. (You may need to give the marmalade a good mix so hyou don’t have big lumps of marmalade in the mixture. )
6. Divide the mixture evenly across the 12 muffin cases, filling the cases up ¾ full.
7. Bake for 20 minutes until golden and risen. Transfer to a cooling tray and allow to cool down slightly before eating.
One of my favourite things about long weekends is the opportunity to cook a delicious breakfast. My mum bought me a waffle machine for Christmas. At first I thought it was one of those bits of kitchen equipment that would gather dust, but I’ve used it lots. It’s really quick and easy to whip up a batch of delicious waffles.
Gingerbread Waffles (Serves 4)
100g caster sugar
100g melted butter
200g self raising flour
1 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1. Turn the waffle machine on so that it will start heating up while you make the batter. Spray the surfaces generously with a cooking oil spray, such as Frylight.
2. Whisk the eggs with the sugar and whisk well. Add in the melted butter and whisk again into a smooth batter.
3. Add the flour, baking powder and spices and stir the mixture together.
4. Gently whisk in the milk, making sure the batter has a smooth consistency.
5. When the waffle maker has warmed up, placed the required amount of mix onto the baking surface. (For my machine its about 2 tablespoons of batter for each waffle.) Close the waffle iron and let each waffle bake for around 3 minutes. They should be golden brown.
Serve with sliced banana and a drizzle of maple syrup