Breakfast

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  • Hot Cross Buns

    Hot Cross Buns

    (Makes 24)
    Ingredients

    For 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

    Method

    For the Glaze


    Boil together to a syrup consistency. Set aside.


    For the Crosses


    Combine together to form a thick paste, & pipe onto buns just before baking. 


    For the Bun


    Dissolve 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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  • Crepes

    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.


    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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Breakfast

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