Category Archives: Breakfast

Polenta Muffins with Cream Cheese Frosting

Corn Muffins with a Cheese Frosting (9668)

I am coming to you with another recipe. About time, I hear you say, and you’re absolutely right. I love posting pictures of places we’ve been to, but there’s no doubt that food gives me more enjoyment – and I don’t necessarily mean just the eating bit. I love the process, the gathering of ingredients from the pantry, the assembling, the mixing, the looking-in-the-oven-to-watch-the-baking, and how lovely the kitchen smells during the baking, unless it’s the smell of burning. It’s the washing up that gets to me, but that will be solved very soon with the help of a dishwasher, or so I hope. I digress, as usual.

Continue reading Polenta Muffins with Cream Cheese Frosting

A simple breakfast: Crumpets with Yoghurt and Blueberries

Toasted Crumpets with Rhubarb Yoghurt and Blueberries (9071)

I cannot tell you how easy this is to make. I will not even call it a recipe, because frankly it’s not. One morning I needed some cheering up. It was raining of course and I, like everyone else on this little island, was having a bad day. The rain would not stop. The town centre was completely flooded. After a while I stopped reading the papers; I just couldn’t take any more bad news. Thankfully, fingers crossed, the rain has now stopped and Spring is almost here. You can imagine the joy!

Continue reading A simple breakfast: Crumpets with Yoghurt and Blueberries

Scandilicious Baking: Banana Bread

Banana Bread (7946)If you are a regular reader of this blog you will know how much I enjoy a good banana bread. Those who know me well can tell you that I’m continually looking for the best recipes for banana bread around. I think that I have found the best one yet. You can find it in Signe Johansen’s book Scandilicious Baking. I bought this after trying some of her recipes from her first book, which was also my first encounter with Scandi cooking. There’s no need to repeat how much I enjoyed, and still enjoy cooking from book number one. The second book, dare I say it, is even better and I’m glad I have it now because it’s a great book to have in the run up to the Christmas season. It’s a baking book after all, and for me baking is a perfect way to spend the autumn/winter months. I have also discovered a love for spelt flour!

Banana Bread (7945)Two days ago, on Twitter, I read a tweet by @akentishkitchen about Signe’s Banana Spice Cake, which I mistook for the Spelt Banana Bread recipe found on the opposite page. My mistake, but if you have the book you will know what I mean. Both recipes are next to each other, and though made with the same ingredient, they are very different. I’m sure the spice cake is delicious, but here is my take on the bread recipe. I’m sure Signe won’t mind…she’s such a lovely lady. If you have some fruit which is starting to go all mushy on you, try this. You won’t regret it. Really.

  • 3 medium bananas, ripe or very ripe and mashed
  • 100ml milk with a few drops of lemon juice, or buttermilk for that matter
  • 75g butter, melted
  • 75ml maple syrup, or golden syrup
  • 1 large egg
  • 225g self-raising flour
  • 50g wholemeal spelt flour
  • 4 tablespoons porridge oats
  • 1 ½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • pinch salt

Preheat the oven to 170ºC or 150ºC fan (Gas Mark 3-4) and grease and line a loaf tin with parchment paper.

In a large bowl pour in the bananas, milk/buttermilk, butter, syrup and egg, and give everything a good mix. Add both flours, oats, baking powder, cinnamon and salt and fold till the ingredients are just mixed in, and stop right there.

Pour the mixture into the loaf tin and with a spatula spread the batter out evenly. Bake for around 55 minutes in the middle shelf of your oven, till the cake turns golden brown on top. To make sure that it is done, insert a skewer or knife into the centre. If it’s clean when it’s out, then it’s ready.

Allow the banana bread to cool for a good 20 to 30 minutes in its tin before taking it out on a cookie rack.

Store it wrapped in kitchen foil in an airtight container and it will keep for a good three to four days. It is good. One of the best recipes I have even tried. Thank you Signe!

Rob x

(Recipe adapted from Scandilicious Baking by Signe Johansen, Saltyard Books, 2012.)

Soft-boiled egg and cake

Egg and Savoury Cake (6914)I am wide awake. Have been since three this morning. I’m not a good sleeper in general, mostly because my mind doesn’t stop. When I was younger I despaired during moments like these, especially before exams, which made them worse and always made me anxious. Now, thank goodness, my university days are over and done with, but older years come with other concerns. These days I’m trying to learn how to relax when my insomnia bouts kick in. I have realised that staying in bed, trying to sleep makes the whole thing worse for me. So I get up and do what I love to do best: catch up on my favourite foodie blogs and bookmarking every recipe I like. I read until sleep catches up in turn with me, or until breakfast time, when my lovely J, who’s still half asleep, asks me if I would like some coffee. Yes, espresso please!

My stomach still has some collywobbles, however I wouldn’t mind something like this (see photo) this morning! A soft-boiled egg, so yellow and so nutritious, paired with Rachel Khoo‘s savoury cake. I have posted the full recipe and loads of photos some months back, but it’s one of my favourite things to eat. Why? It’s versatile and portable. I could eat it for breakfast, lunch and dinner and perhaps on a picnic in between!

Egg and Savoury Cake (6918)Have a great morning! Enjoy. Rob

I’m having this for breakfast…

Banana Milkshake (7466)…and it’s nothing too exciting. Lately I have been making the so-called most important meal of the day a priority. I have to say I love milk. I drink it alone, preferably cold straight from the fridge. Filtered and semi-skimmed. Of course, everyone has their own preferences. This milkshake obsession started as soon as J, J2 and I finished a walk around the Arundel area (near Slindon to be precise). We stopped for a coffee at Pappardelle in the town centre before heading home. We did, and we liked the place so much that we stayed a bit longer than planned. So I ordered a simple vanilla milkshake and wanted to stay there forever. (P.S. This is *not* a sponsored post, just in case you’re wondering.)

This is my method. I warn you: my concoction is a no-frills thing, no sugar no nothing; you don’t need it here. Just a banana or two, topped with milk. If you like you could always add one scoop of good vanilla ice-cream for your sugar fix if you really need one (preferably with those lovely brown specks of pods inside). A whiz in the blender and there you have it.

Now that I remember, I do have some vanilla pods waiting to be used. What is your favourite breakfast meal?

Rob xx