Good morning! Rise & shine! It’s November! We’re offering a really great competition prize this month; a big Kellogg’s breakfast bundle from Kimm and Miller. Just the thing to help get you started on a cold, dark morning.
The bundle is valued at over £80.00 and consists of a set of 4 stacking cereal bowls in a storage rack, a Corn Flakes porcelain tea pot, a Corn Flakes porcelain storage jar and a pair of Coco Pops enamel mugs.
Each piece is decorated with bright & cheery, retro Kellogg’s styling. In our humble opinion, they’re great!! (see what we did there?).
Kimm and Miller stock a great range of other branded products in their shop including a Pot Noodle mug & spinning spoon, Marmite storage tin and a selection of official Peaky Blinders merchandise.
Entry is simple, tell us your favourite thing to have for breakfast. Extra entries are available via social media.
These tea-soaked sultana buttermilk pancakes are a great weekend recipe. It’s when you have the time to hang around waiting for your dried fruit to rehydrate and plump up. It’s a drawn out process; frying off a stack of twelve, one at a time. We have three, identical little frying pans; so I juggle with cooking and flipping three at a time.
The secret to successful buttermilk pancake batter is to not over-mix it; a few lumps of flour here and there is a good thing. It should be thick and clumpy as it falls from your ladle or spout.
Letting the batter rest for half an hour or so before cooking allows for the buttermilk, bicarb and baking powder to interact which produces the light, airy, puffed up pancakes.
My recipe produces a dozen, 10cm/4-inch diameter pancakes – that should be enough for breakfast or brunch for three… or a pair of ravenous people. Serve with a sprinkling of sugar, lemon & sugar or drizzle of maple syrup over the top.
Click here or on the image below to save my tea-soaked sultana buttermilk pancakes recipe to Pinterest
Since I bought my waffle iron a couple of years ago – I think that it’s been a little underused. That’s why, when I saw this recipe for coffee-flavoured Belgian waffles, I felt I needed to give them a try.
I made my own buttermilk – it’s something that isn’t always available in the supermarket – using 300ml of full fat milk with a couple of tablespoons of lemon juice stirred into it. Also, the original recipe calls for espresso powder; however, I finely ground some espresso coffee beans, which worked perfectly fine.
There are two different types of sugar and a tablespoonful of cream cheese in the batter, so that means the waffles can easily burn if the hob temperature is too hot. You don’t want it so hot that the butter begins to smoke, but also you want it hot enough so that the batter doesn’t stick to the iron… it’s a careful balancing act!
These are perfect for a late, lazy weekend breakfast – drizzled with maple syrup… or perhaps some chocolate sauce. You can make them in advance and either refrigerate or freeze them until you’re ready to reheat them in the oven.
35g/1¼oz unsalted buttermelted, plus more for brushing
To serve
Maple syrup and/or whipped cream
½tspinstant espresso powder
Instructions
In a medium mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, salt and bicarbonate of soda
In a large mixing bowl (I like to use a large, Pyrex measuring jug), whisk the egg and ricotta just to incorporate, then add the buttermilk and tablespoon of espresso powder. Whisk until smooth
Whisk in the melted butter, before folding in the dry ingredients with a rubber spatula. Be careful not to over-mix (a few lumps are OK)
Allow the batter to sit uncovered at room temperature for half an hour to let the flour hydrate
Turn your oven on to its lowest setting - about 90ºC/200°F/Gas mark ½. Set a wire rack inside a rimmed baking sheet and place it in the oven
Heat your waffle iron and brush it generously with butter
Pour about 125g (dependant on the size your waffle iron) batter onto the iron and cook until the waffle is golden brown and cooked through, about 5-7 minutes. Flip the iron half way through if you have a cast iron one like mine
Remove the waffle from the iron and transfer it to the wire rack in oven to keep warm
Repeat with the remaining batter, brushing the iron with more butter in between as needed
Serve the waffles topped with whipped cream, drizzled with maple syrup or runny honey and sprinkled with more espresso powder
I swapped the ricotta for full fat cream cheese, no problem The waffles will be limp at first but will crisp up as they sit
I have a guilty pleasure; almost every, single night I have a small bowl of granola! I go through so much of the stuff that I thought I should try making my own healthy nutty granola.
Another reason that I wanted to prepare my own is that I know exactly what would be going into it. In general, shop-bought granola is full of sugar, palm oil and all sorts of additives and preservatives. It’s probably cheaper to make my own, as well; I usually have all the necessary ingredients in the cupboard anyway.
Using a base of oats, you can add any combo of nuts, seeds and/or dried fruit. For my first attempt, I used chopped cashews, chopped almonds, hemp seeds, chia seeds, poppy seeds and cacao nibs.
Likewise, other great additions would be dried fruit such as raisins, sultanas, cranberries, goji berries, roughly chopped apricots, figs, mango and/or apple rings.
For sweetness, I used honey and dessicated coconut; you could substitute maple syrup for the former to make it a vegan option. The coconut oil is added to help it clump together to form tasty clusters.
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
Preheat the oven to 150ºC/300ºF/Gas mark 2
Combine all the dry ingredients except for the dessicated coconut
Warm/melt the honey and coconut oil (a couple of 10-second bursts in the microwave should do it) and stir together
Pour the honey/coconut oil liquid over the dry mixture and combine
Lay the mixture out evenly on to a large baking sheet or two smaller ones
Cook for 20 minutes, mixing and tossing after 10 minutes to ensure even browning
Sprinkle over the dessicated coconut and cook for a further 10 minutes
Remove from the oven and allow to cool on the baking sheet(s). If you like a chunky granola, press the mixture down using the back of a serving spoon - break it up after it has completely cooled
Once completely cool, decant the granola into an airtight, lidded container
Vegan option
Swap the honey for maple syrup
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H is for Home Harbinger https://hisforhomeblog.com/
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