I’m loving my gem iron. I found it in an op shop, and it’s the perfect implement for breakfast baking because gems are so very fast.
Soufflés have an undeserved reputation. I think they’re much easier and more forgiving than their rap. This one is basically just a white cheese sauce folded through beaten egg whites and baked.
I do draw the line at Cointreau for breakfast, and I like breakfast pancakes to be higher protein and lower fat and sugar than desserts. But with a bit of tweaking, Crepes Suzette work perfectly for a citrus season Breakfast Cereal Challenge recipe.
A bowl of hot custard on a cold winter morning (with banana if you can keep the bush turkeys from getting all of them) and the world is a warm and nurturing place!
The basis for this is very much like my Everyday Sourdough recipe. The fruit and nuts though inhibit the rising, and I like it best when it’s chokka with fruit and nuts.
If you want to be voted best cook ever by a five-year-old, give them a bowl of warm mandarin curd and a spoon. It’s not exactly a balanced breakfast but it’s high protein, low sugar and pretty healthy, and oh so good.
There is no rule against using a timer though to train your superpower. The trouble is that how long an egg takes to cook to perfection depends on the size of the egg. The little eggs from the Australorp bantams I have at the moment take just over three minutes from boiling water to white all set and yolk just starting to set, the way I like them.
This is a recipe for people who like their chocolate dark, who like expresso coffee and olives and beer and marmalade.
This is porridge to convert non-porridge eaters!
I saw an episode of Jamie Oliver’s American Food Revolution, where they were teaching people to cook corn on the cob with chili and lime. The flavour combination inspired these. They work really well.