Category Archives : Breakfast


January 2016 Randoms

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I realise I haven’t wished all my readers (hi mum!) a happy new year yet. So happy new year 2016! May this year be filled with happiness, wellness and general all around contentment.

January has been a busy month. My parents visited over the Christmas/new year period. So the one thing I have done a lot is cook Thai-style breakfasts. My parents have a tendency to eat a really heavy breakfast and a light dinner. We ate khao dom (sloppy boiled rice) with various dishes. In picture clockwise from bottom left: pla salid (crispy fried salted salid fish), pickled mustard leaves and dried prawns ‘salad’, cabbage leaves fried in fish sauce, boiled rice and a Thai style omelet which admittedly I didn’t do a very good job at making it fluffy like it should be.

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January has also been very productive gardening-wise. Our apricots fruited productively this year. But the highlight? Visiting Garden World on Springvale Rd. Their climbing garden is ah-mazing.

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Look at this! How can you not want this? Coolest garden ever. In other news, Josh bought me lots of flowers (plants): David Austen roses and orange jasmines. Love.

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The Victorian cherry season may be over but the Tasmanian cherries are still around. They are much bigger and prettier. But really, they taste nothing compared to the lovely Victorian cherries! But Tasmanian cherries are better than no cherries. I can’t wait until next year! I may have to cheat and buy American cherries winter but don’t tell anyone.

P1010755 And lastly and definitely not the least…. (will obviously follow this up with a post)

 

 

 


Pancetta-wrapped Asparagus with Soft-boiled Eggs 2

pancetta wrapped asparagus and soft boiled eggs

I got this idea from Jamie Oliver’s book Jamie At Home. It was a decent breakfast. Nothing beats bacon fat in the morning.

  1. 2 eggs per person
  2. 4 fat asparagus per person
  3. 3 slices of mild pancetta per person

pancetta and asparagus

To soft boil eggs (I was fiddling with the asparagus and overcooked the eggs so the picture isn’t really of a soft boiled egg), cover eggs with cold water and bring to boil. Once the water is boiling, turn the heat down to gentle simmer and boil for 3 minutes.

baked pancettra wrapped asparagus

Trim back the woody ends of the asparagus and wrap the pancetta around the asparagus. Bake in preheated oven for 20 minutes at 220’c or until the pancetta is crispy. Serve.

 


Scottish Flapjacks (Oat, Butter and Honey Biscuit)

Scottish Flapjack Biscuits

I’m pretty sure I made this for the very first time in Home Ec when I was in Year 8. Before I go on to lament on how Home Economics is seriously undervalued (actually, I won’t because we’d be here all day), I’d better give you the instructions in 10 words:

Heat butter. Add honey. Add sugar. Add oats. Stir. Bake.

Not enough? Ah well. I tried.

For about 10-12 slice-sized biscuits:

  1. 3.5 cups of rolled oats
  2. 125 g. of unsalted butter
  3. 1/3 cup of sugar
  4. 4 tbsp of honey

Preheat the oven to 150’C. Place the baking tray in the oven to warm.

Melt the butter on low heat. Add honey and stir until combined. Add sugar and stir until the sugar dissolves. Add all of the oats and stir over low heat for a few minutes until well combined.

flapjacks

Cut a sheet of baking paper to the size of the baking tray. I useLyn’s baking tray which is about 18cm x 25cm. It’s perfect for making the quantity of flapjacks that this recipe produces. This is the reasonĀ  she is not getting her baking tray back in hurry.

Take a block of butter and run the butter on the warmed tray. This is the easiest way to grease the tray. I do the same with muffin tins and other baking containers. Add the oat mixture and press it down firmly. Bake for about 30-40 minutes.

Once done, leave to cool for about 10 minutes before slicing into biscuits.


Savoury Vegetable Pancakes with Smoked Salmon 5

savoury vegetable pancake with smoked salmon

This dish started off in our household as my attempts at okonomiyaki, which worked really well. I even added katsuobushi for the dancing fish effects. Josh, on the other hand, had decided that because I wasn’t around (this came about during my project in Singapore period) he was free to bastardise my okonomiyaki recipe however he damn wished.

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I came home to find my recipe horribly butchered so, as a saving grace, I introduced the smoked salmon and sour cream components and it has worked out a treat since.

You will need for 6 rather large pancakes or many littler ones:

Pancake batter

  1. 3/4 cup of self-raising flour
  2. 1/4 cup of plain flour
  3. 2 large eggs
  4. 2 cups of cabbage, thinly sliced*
  5. 1 large-ish carrot, peeled and grated
  6. 2 medium-sized potatoes, peeled and grated
  7. 1 tbsp of chopped fresh mint leaves (optional)
  8. 1 tsp of salt
  9. 1 tsp of pepper
  10. 1 zest of lemon
  11. Some milk
  12. Some butter

Mix the flours, egg, salt and pepper together. Add the vegetables and loosen with some milk until the right consistency is achieved (sorry we generally don’t measure).

Add some butter to a non-stick frying pan, spoon the pancake batter and fry until both sides are golden brown.

salmon pancake

To serve:

  1. 1 slice of smoked salmon per large pancake**
  2. 1 tbsp of sour cream
  3. Fresh parsley, chopped

Spoon some sour cream on top of pancake and drape a slice of smoked salmon across. Sprinkle with some chopped fresh parsley.

* He used purple cabbage in the picture. I prefer green cabbage, it tastes better and the colour doesn’t look so wrong the next day.
** For vegetarian option, leave out the smoked salmon and squeeze in a bit of lemon juice into the batter. Serve with sour cream and parsley (or chive)

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