Saturday, May 03, 2014

Breakfast, anyone?

The spread
We hosted the breakfast for our neighbourhood for Boston Shines (a big clean-up) this morning. One neighbour brought two HUGE boxes of doughnuts, one made two coffee cakes and I provided the savouries.

I was asked, after posting some pictures on Facebook, for the recipes, so here we go with them.

 

 
Ready to get hotted up

Breakfast Toad-in-the-Hole

  1. Sauté sliced mushrooms in butter  with a little pepper until browned. Remove from pan.
  2. Cook sliced small tomatoes in same pan (add more fat as needed), browning both sides. Remove from pan.
  3. In same pan cook bacon (I did the facon in this pan but it could be back bacon). Remove and crumble.
  4. Cook link sausages (4) in the pan until browned. Cut into thirds, remove.
  5. In a blender, whiz up three large eggs. Add 2/3 cup of flour and some salt. Deglaze the cooking pan with milk. Add the milk to the egg/flour. Add enough milk to make the mixture the thickness of heavy cream.
  6. Heat oven to 400F
  7. Add fat to pudding/muffin tins. Sprinkle bacon in the fat, place in oven until hot and bubbly.
  8. Pour batter over hot fa, filling the cups about halfway.
    Cook for 20 minutes.
  9. After 20 minutes, add 1 sausage piece, mushrooms and tomato to each pudding (you'll need to squish down the middle), place back in oven for 10 minutes

Ready for the oven

Frittata

  1. Slice in half lengthwise and widthways (to get four pieces per spear) half pound of asparagus
  2. Place asparagus and a good knob of butter in a cast iron skillet and put into a 400 degree oven until asparagus starts to soften.
  3. Whisk 6 eggs with1/2 cup of heavy cream.
  4. Add 1/4 cup chopped chives and 1/4 - 1/2 cup grated cheese.
  5. Pour into hot pan, over the asparagus.
  6. Cook until browned on top (about 15 minutes)

Just add egg

Kedgeree

  1. Cook 1 1/2 cups basamati with 3 cups water with a pinch of tumeric (if not tumeric, a dash of mild curry and/or some saffron)
  2. Cool.
  3. Hard boil 4 eggs, set aside
  4. Chop one large onion
  5. Heat a tablespoon or so of butter and cook onion until soft
  6. Add 1 teaspoon Madras curry paste
  7. Add rice and stir to combine.
  8. Stir in 1/2 cup heavy cream
  9. Chop 1/2 cup parsley, add to rice
  10. Flake 6oz smoked fish (I used salmon as I couldn't find haddock), removing any bones if need be. Add to rice
  11. Peel and quarter the eggs, gently add to rice