Breakfast
Croissant Bake
INGREDIENTS 1 (10 oz) package of bacon 8 large croissants 8 eggs 2 cups milk 1 tsp garlic powder 1 tsp onion powder 1 tsp pepper 1 tsp salt 1 cup shredded cheddar 3 tbsp chopped chives METHOD 1. Cook the bacon:Fry bacon on stovetop. Transfer it to a paper towel to absorb excess grease, then chop into small pieces and set aside. 2. Prep the croissants:Tear each croissant into chunks. Lightly grease a baking dish, add the croissant pieces, and toast them in a 180°C oven for 10–15 minutes until slightly golden. 3. Make the egg mixture:While the croissants are toasting, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and 1 cup cheddar. 4. Assemble the bake:Pour the egg mixture evenly over the toasted croissants. Sprinkle the bacon on top, followed by the remaining cheese and the chives. 5. Bake now or later:You can bake the casserole immediately, or cover it and refrigerate overnight to bake the next morning. When ready, bake at 180°C for 50–55 minutes, then serve warm and enjoy! TOOLS Stoneware baking dishWhiskGrater
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Parmesan & Rosemary Rustic Bread
INGREDIENTS • 450g bread flour + extra for shaping• 2 tsp instant yeast (or 1 sachet)• 2 tsp salt• 80g grated parmesan• 2 Tbsp rosemary, finely chopped• 375ml lukewarm water METHOD 1. In a large bowl, combine flour, yeast, salt, parmesan, and rosemary. Mix, then add water. Stir until a shaggy dough forms. Cover and let it rise in a warm place until doubled in size (45 minutes to 2 hours).2. Preheat oven to 250°C (fan) and place cast iron pot inside.3. Lightly flour a surface and turn out the dough. Fold edges to form a rough ball. Transfer onto baking paper, seam-side down and slash the top.4. Remove pot from oven. Carefully place dough (with baking paper) into the pot. Bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown.5. Cool on a wire rack for 15 minutes before slicing. Enjoy! Note: You can make this ahead. After Step 1, cover and refrigerate the dough for up to 2 days. When ready to bake, remove from the fridge, let it come to room temperature for about 45 minutes, and continue with Step 2.
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Peanut Butter & Blueberry Overnight Oats
INGREDIENTS 1 cup of oats 2 teaspoons of chia seeds 1 teaspoon of vanilla extract 2 ½ tablespoons of maple syrup 1 ½ cups of oat milk 2 cups of blueberries 3 tablespoons of peanut butter METHOD Add oats, chia seeds, vanilla extract, oat milk, and maple syrup to a bowl and stir until combined. Add 1 cup of blueberries and stir until mixed through. Grab your weck jars and drizzle some peanut butter onto the bottom and sides of the jar. Take your mixture and scoop and fill jars until all the mixture is gone. Place lid on jars and place in the fridge overnight or for a minimum of 6 hours. When ready to eat, top the overnight oats with extra blueberries and peanut butter. Enjoy! SHOP WECK JARS HERE
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Baked Croissant French Toast
Ingredients 8 x large eggs beaten 1 cup of milk 1 cup thickened cream 1 Tbsp white granulated sugar 1 Tbsp pure vanilla extract 1 tsp ground cinnamon 1/2 tsp salt 10-12 medium-sized croissants 1/3 cup maple syrup 1/4 cup butter thinly sliced 1 punnet Blueberries Method 1. Lightly grease your cast-iron pot. 2. In a large mixing bowl whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt. 3. Cut all croissants in half length ways, similar to how you would when preparing a sandwich croissant. Place half the cut croissants evenly at the bottom of the pot. 4. Pour half the egg mixture over the croissants in the cast-iron pot and drizzle some maple syrup all over. 5. Place the other half of the croissants on top of the croissant mixture and pour remaining egg mixture over the top. Cover the pot and place in the fridge overnight or for at least 30 mins. 6. When you are ready to bake the mixture, remove the pot from the fridge and let it sit at room temperature for 30 mins. 7. Preheat oven to 175 degrees celsius. 8. Top the croissants with thinly sliced butter and place in the oven for 45-50 mins or until the bake is golden on the top. 9. Serve the baked croissant french toast with some maple syrup drizzled on top, blueberries, and ice cream if you would like. Enjoy!
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Crepes
(makes about 24) 250g plain flour 500ml milk 3 eggs 100g butter melted Sift the flour and stir in the milk, eggs, and melted butter. Cover and chill for at least an hour. Heat the crepe maker and using a ladle spoon into the centre of the crepe maker. Using the wooden crepe tool spread out to as thin and smooth as possible. Cook for a few minutes and turn cooking until set but with little to no colour. Pear and gorgonzola When the crepe is turned crumble small chunks or gorgonzola, fold and place on a serving plate. Sprinkle over walnuts and sliced pear and drizzle with honey or maple syrup. Lemon cream and berry Whip 250g softened cream cheese with 150g cream. Fold in 400g lemon curd. Spoon into the centre of crepe and add some sliced strawberries and blueberries. Roll and arrange on a serving plate. Garnish with a dollop of lemon cream, extra berries and dust with icing sugar . Chickpea crepes (GF /V/Vegan) makes about 8 30ml olive oil 150g chickpea flour ½ tsp salt 1 tsp onion powder 1 clove garlic grated 1 tsp ground turmeric Pinch chilli powder 2 spring onions finely chopped ¼ bunch coriander chopped 300ml water room temp. Method Combine all ingredients in a bowl and season to taste. Cover and set aside to thicken for at least ½ hour. Heat the crepe maker and using a ladle spoon into the centre of the crepe maker. Using the wooden crepe tool spread out to as thin and smooth as possible. Cook for a few minutes and turn cooking until set but with no colour. Fill with potato mix and serve. For the filling 2 potatoes 50g peas 1 tsp turmeric Salt 2 tablespoon veg oil 2 cloves garlic crushed ½ inch piece ginger crushed 1 small red onion sliced 1 tblspn mustard seeds 2 spring onions finely sliced ¼ bunch coriander chopped 2 stems curry leaves 1 green chilli sliced Wash and dice the potatoes and place in a saucepan. Cover with water and season well with salt and turmeric. Bring to the simmer until tender and strain. Heat the oil in a pan and when hot add the mustard seeds and curry seeds. Allow them to ‘pop’ and then add the garlic, ginger, green chilli and onion. Fry until soft. Add the potatoes, peas and herbs and season to taste. Spoon into the centre of the chickpea crepe and serve with raita, coconut relish and tomato kasundi.
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Hot Cross Buns
(Makes 24)IngredientsFor the Bun 350ml milk, lightly warmed 30g fresh yeast or 14g dried yeast 650g bakers flour (strong flour) 20g mixed spice 270g currants 80g salted butter 80g raisins 100g sultanas 70g sugar 2 eggs 5g salt For the Crosses 230g flour 2g baking powder 40g butter 200-250ml water For the Glaze 125ml water 125g sugar 2g powdered gelatine MethodFor the GlazeBoil together to a syrup consistency. Set aside.For the CrossesCombine together to form a thick paste, & pipe onto buns just before baking. For the BunDissolve the yeast in warm milk. Sift together the dry ingredients & add the milk, egg & butter & mix together. Add the dried fruit, & knead to form a ball. Cover & allow to double in size. Roll into approx. 75g balls & place on a baking tray. Allow to almost double in size, & pipe crosses on them. Bake 220ºC for 10 mins then reduce the oven to 190ºC & bake 10-12mins. Brush with glaze while hot & enjoy hot or cold with butter & a cup of tea.
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