There’s been a lot of publicity about Yorkshire Forced Rhubarb. I bought 400g in Waitrose and made a compote together with three Braeburn apples which were looking past their best.
I sliced the rhubarb into 3cm lengths and peeled, cored and sliced the apples.
Microwave on high for about 7 minutes. Stir and cook for a further minute or so.
I then added sugar and honey to taste.
Could be served warm with Birds Custard; but I cooled mine, stored it in the fridge, and served it for breakfast with Greek yogurt, granola and mixed seeds.
This makes a refreshing start to the day. Serves 2 – 3:
- 100g rolled (‘porridge’) oats
- 100ml milk
- 60ml cherry juice (or apple juice)
- 2 apples (peeled and grated – I used Granny Smiths, but you could use one Bramley, with possibly, some more honey)
- 100g yogurt
- 1 tbsp runny honey
- Juice from 1/3rd of a lime (or lemon)
- 8 walnut halves (chopped)
- 2 tbsp mixed seeds (eg sunflower, pumpkin, linseeds and sesame seeds)
- Mixed berries (I had a mixture if strawberries, raspberries and blueberries, left over from the previous day), or any other fruit (according to season)
Mix the oats together with the milk and the juice. Cover and leave in the fridge overnight.
In the morning, add all the remaining ingredients (other than the mixed berries, or equivalent).
Divide between two or three bowls and top with the fruit.
This could be breakfast or supper – for 2:
- 3 medium potatoes (peeled and cut into 1.5cm cubes)
- 3 tbsp oil
- 1 onion (chopped)
- 2 cloves of garlic (crushed/finely chopped)
- 1 red chilli (cored, deseeded and finely chopped)
- 1 small packet of chopped chorizo (mine was 80g)
- 1 red pepper (coarsely chopped)
- 1 yellow pepper (coarsely chopped)
- Black pepper
- 12 cherry tomatoes (pealed and halved)
- 2 large eggs
Put the potatoes into a saucepan, cover with water and bring to the boil. Drain and return to the saucepan, over a very low heat, to ‘dry out’ (about 5 minutes).
Meanwhile heat 1 tbsp of oil and cook the onion gently for 5 minutes. Add the garlic, chilli and chorizo and cook for a further 3 minutes. Mix in the peppers, and cook for a further 3 minutes.
Put the remaining oil into a roasting dish and place in the oven (160C (Gas Mark 3). When the oil is hot, add the potatoes and the onion, chorizo and peppers etc. Add black pepper to taste, and mix well and roast for 20 minutes. Then mix in the tomatoes, and cook for a further 15 minutes.
Remove the roasting dish from the oven, make two small wells in the mixture and crack an egg into each one.
Return the dish to oven and cook for a further 8 minutes or until the eggs whites are firm. Serve with crusty bread.
Traditionally a breakfast dish, I could eat this any time. Here’s my recipe for 2;
- 2 tsp oil
- 1 onion (chopped)
- 1 clove garlic (chopped/crushed)
- 1/2 tsp turmeric
- 2 tsp curry powder (amount depends on personal preference and strength of the curry powder)
- 1/2 tsp pilau rice seasoning (optional)
- 120g brown long grain rice
- 1/3 of a fish stock cube (or 1 tsp vegi-stock powder)
- Hot water
- 2 large eggs
- 225g smoked haddock fillet (skinned and boned)
- 1/2 a lemon (to squeeze)
- 100g frozen peas
- 1 tbsp mango chutney
- A few torn coriander leaves
- Black pepper
Heat the oil in a heavy bottomed saucepan. Add the onion and cook gently for 5 minutes. Add the garlic and the spices and cook for another 2 minutes. Stir in the rice, so that it is coated in oil and begins to look a little transparent.
Add water to cover the rice mixture and stir in the crumbled stock cube (or stock powder). Bring to the boil, cover, and simmer very gently, stirring and topping up with hot water as necessary. The rice should be cooked in about 30 minutes.
Meanwhile boil the eggs for 12 minutes (starting from boiling). Drain, hit them with a spoon to crack the shells in a few places (this makes them easier to peel), and cool in cold water. When cold, peel and chop roughly.
Cook the fish (with a squeeze of lemon juice) in the microwave (or steam over a pan of water (you could steam it over the rice)), on ‘medium’ for about 2 minutes. When cooked, divide it into flakes, adding any liquid to the (now cooking) rice.
When the rice is just about cooked, stir in the frozen peas; increase the heat and cook for 2 minutes. Then stir in the mango chutney, the flaked fish and another squeeze of lemon juice (more if liked), and return to the heat to make sure the kedgeree is piping hot. Add black pepper to taste.
Serve sprinkled with the chopped hard boiled eggs and the torn coriander leaves.
I always make mine in the microwave, as it’s much easier to wash-up afterwards. I use a large Pyrex casserole dish with a lid. This recipe is plenty for 2 people (I suspect that the portion sizes are far larger than shown on the packet, but then with a bowl of this inside you, you won’t feel hungry for a long time!). This recipe is measured by volume – this somehow seems much easier first thing in the morning:
- 450ml of rolled oats (I’ve used ‘basics’ ranges and they seem just as good as more expensive rolled oats)
- 500ml milk (you can vary the proportions of milk and water, as you like)
- 500ml water
Put the rolled oats into a large non-metallic dish. Stir in the milk and water.
Cover and microwave at 850W for 7 minutes. Remove from microwave, stir, and cook for another 2 minutes and 15 seconds at 350W.
Remove from microwave, stir, and leave to stand for a minute. Serve.
- ground cinnamon; or
- sliced banana, raisins and maple syrup.
I’ve created this recipe at the request of a family friend, currently living in LA (maybe she hasn’t been to enough ‘eat as much as you like’ breakfasts!). She asked me to blog about “some of those little pancakes with whipped butter and maple syrup”. If any more of you have requests please let me know and I’ll see what I can do.
I decided to combine the butter and the maple syrup into ‘whipped maple butter’.
This recipe will feed four at a pinch, but when I cooked them this morning, the two of us together ate about 2/3rds of the recipe (the rest will be frozen and revived in the microwave). I doubt that they will remain frozen very long, so I am just storing the remaining maple butter in the fridge.
- 50g salted butter (cut into small cubes and slightly soften in the microwave (on ‘defrost’ for 45 seconds))
- 100ml maple syrup
- 150g plain flour
- 2.5 tsp (generous) baking powder
- 200g milk
- 1 large egg
- 1 tbsp oil (and I also used extra oil to grease my griddle – it’s non-stick, but it’s old)
To make the butter, beat it well using an electric whisk. Carry on beating and gradually add the maple syrup until it’s fully incorporated into the butter (this is a bit like making mayonnaise, but much easier as it is less inclined to curdle). Transfer the whipped maple butter to a small dish (eg a ramekin dish).
Heat the griddle (at the maximum heat setting).
Sieve the flour and baking powder together into a mixing bowl (make sure the baking powder is well distributed). Beat the milk, egg and oil in a measuring jug. Pour almost all of the jug contents into the flour and beat together with an electric whisk (or you can use a hand blender in the large beaker (usually supplied with the hand blender) in which case you put all the ingredients into the beaker and press the button). The finished product should be a thick batter (rather like whipped cream (at the smooth stage) before it starts forming peaks). Add the remaining jug contents if necessary. Cook the pancakes as soon as possible as the baking powder is activated as soon as the liquid ingredients are added.
Using a table spoon, place rounds of batter on the hot griddle. Bubbles will start to appear – this is the time to flip the pancakes (using a palate knife or egg slice). They will be ready when both sides are a light golden golden colour (if the first side to be cooked looks pale then just flip it over once more).
Eat the hot pancakes (spread generously with the whipped maple butter) as soon as possible.