Category Archives: Quick Breads

Breakfast

Hash Browns

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Just for you Luke

3 decent size Potaotes, peeled if looking sad; scrubbed if they look good
3-4 Tablespoons Ghee or Avocado Oil
Can use half Oil, half Butter if suits you
S&P to taste
Hy’s Seasoning Salt, to taste
Garlic Powder, optional
Onion Powder, optional

Wash potatoes.
If peeling, peel then wash and pat dry with clean tea towel.
Using Chef Knife, dice potatoes into even size pieces
Turn heat on low to heat cast iron pan. Once pan is a bit heated add oil/butter
Throw potatoes into oil mixture and toss about to get all the diced potatoes coated in oil/butter mixture.
Using a sturdy metal utensil stir potatoes often, scraping up bits that may get stuck to the pan.
Cook, stirring often, until potatoes are crisp on all sides.
Turn out onto serving platter, sprinkle with Hy’s Seasoning if you like.
Wipe out cast iron pan.

 

Coffee Cakes, Quick Breads

Chocolate Pecan Coffee Cake

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Decadent Chocolate Pecan Coffee Cake

1 cup unsalted Butter, softened
1 cup granulated Sugar
1 cup Brown Sugar, packed
4 large Eggs
1 teaspoon Vanilla

2 cups Flour
1/2 cup Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

1 cup sour cream or Plain Greek Yogurt

1 cup Pecans, chopped
1/2 cup Chocolate Chips

1/2 cup Heavy Cream or  canned Evaporated Milk
1/2 cup Dark Chocolate, chopped

Extra Pecans for garnish

 

 

Preheat the oven to 350°F (175°C) and grease and flour a Bundt pan or line a 9×13 baking pan with parchment paper.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream ( or plain greek yogurt), beginning and ending with the dry ingredients. Mix until just combined.

Fold in the chopped pecans and chocolate chips.

Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting and transferring to a wire rack to cool completely.

For the ganache, heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add the chopped dark chocolate. Let sit for 5 minutes, then stir until smooth.

Pour the ganache over the cooled cake and garnish with extra pecans.

Quick Breads

Corn Bread

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Corn Bread 

1 cup Flour
1 1/4 cup Cornmeal
1/4 cup Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Salt

1/4 Butter, melted and cooled slightly
1 cup Milk
1 large Egg

Heat oven to 400F.
Prepare baking pan(s) by spraying lightly with vegetable oil spray.
9″round pan, 8″ square pan, individual loaf pans

Melt Butter and remove from heat the cool slightly.

Combine dry ingredients in a mixing bowl; set aside.

In small mixing bowl combine milk, egg and cooled melted butter.

Stir the liquid ingredients into the dry ingredients, stirring just until combined.

Scoop into prepared pan(s) and bake in 400F. oven for 20 to 25 minutes. The individual loaves will require less baking time, check at 18 minutes.

Remove from oven and cool for 10 minutes before turning out and  cooling completely on wire

 

Breakfast, Savoury Dips and Sauces

Super Easy Blender Hollandaise

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Bring the extraordinary to your weekday breakfasts with this super easy Hollandaise Sauce!

Hollandaise Sauce

4 ounces butter, room temperature
1 large Egg Yolk
1 Tbsp Lemon Juice, freshly squeezed,  juice will do in a pinch.
Pinch of Salt
Pinch of Cayenne

Melt butter then allow to cool slightly.
Blend together yolk, lemon juice and salt in the blender; pulse to combine.
With blender running, slowly stream in half the warm melted butter.
Start slowly, a few drops, allowing egg yolk to warm up then add in a steady stream.
Once half the butter has been blended in, stop blender and check the sauce.
If it looks like it broke (grainy, lumpy) then add a teaspoon of hot water and blitz for a few seconds.
Add remaining melted butter in a slow steady stream.
Taste and adjust seasonings.
Pour hollandaise over freshly poached eggs.

This is just enough for 2 serves of Eggs Benny

About, Coffee Cakes

Fluffy Vegan Pancakes

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Sometimes you find yourself without eggs, and milk, and vanilla, and vinegar, and well, a whole lot of ingredients but you need to pull together a breakfast!
I have found myself in this exact position not once but twice in the past two weeks. Seriously, NOTE TO SELF: BRING VANILLA, VINEGARS, EMERGENCY POWDERED EGGS, POWDERED MILK

In the meantime, I pulled these Vegan Pancakes off and they were actually really good! I would suggest letting the batter sit for about 15 minutes before cooking. I used my electric griddle which made them turn out beautifully! I just can’t seem to get the hang of cooking pancakes in a cast iron frying pan…nor a cast iron griddle! All good, the sun was shining when I wanted to make these for breakfast AND the wind was ripping through here so the wind turbine was generating extra power too!

Without further ado….

Fluffy Vegan Pancakes

2 cups Flour
4 Tbsp Coconut Sugar
2 Tbsp Baking Powder
1 tsp Salt
2 cups Almond Milk
1 Tbsp Apple Cider Vinegar
2 tsp Vanilla

Maple Syrup, to serve
Whipped Cream, to serve

In medium mixing bowl combine flour, sugar, baking powder, and salt.
In small mixing bowl, combine almond milk, apple cider vinegar and vanilla, stirring well.
Pour liquid ingredients into dry ingredients and whisk just until combined. Do not over mix to avoid rubbery pancakes.
Let batter rest for about 15 minutes.
Preheat your electric griddle or non-stick pan, or cast iron pan on stovetop; pour about 1/3 cup of batter for each pancake –  my griddle accommodates cooking six at a time.
When the top begins to bubble, flip the pancake and cook second side until lovely and golden.
Serve warm with Maple Syrup, Fresh Fruit and Whipped Cream.

Store leftovers in an airtight container in the refrigerator for up to five days: reheat in the toaster or enjoy cold with a nut butter and jam, jelly or honey.

No eggs? No worries! Delicious egg free, dairy free pancakes.