All posts tagged Breakfast

Crumpets with Honey & Sheeps’ Milk Cheese

Crumpets with Honey & Sheeps’ Milk Cheese

Recipe by Ivonne Nathan of forchefs

 Ingredients

  • 450 gm (3 cups) plain flour
  • 350 ml milk, warmed
  • 5 gm (1¾ tsp) dried yeast
  • For brushing: vegetable oil
  • 1 tsp baking powder
  • Pinch salt
  • Honey, to serve
  • Sheep’s’ milk or ricotta cheese

Method

  • Whisk flour, milk, yeast and 350ml lukewarm water in a bowl to form a smooth batter.
  • Cover with plastic wrap and set aside in a warm place until bubbles form on surface (2-4 hours).
  • Heat a large frying pan over medium-high heat and brush with oil.
  • Lightly grease 7cm crumpet rings with oil.
  • Whisk baking powder and a pinch of fine sea salt into batter. Place a ring in the frying pan and ladle batter into the ring to make a test crumpet.
  • The batter should stay in ring and bubbles should begin to appear within 2 minutes; if batter doesn’t stay in ring, whisk in a little more flour; if bubbles don’t appear, whisk in a little more water.
  • Cook crumpets, in batches, until bubbles form on surface, then flip and cook until just set and golden.
  • Place crumpets on a tray and cover loosely with foil while remainder are cooked. Serve crumpets warm with honey and cheese.

Baked Porridge

Baked Porridge

Recipe by Ivonne Nathan of forchefs

SERVES 4–6
INGREDIENTS:

  • 150g rolled oats
  • seeds from 1 vanilla pod
  • 1 tsp ground cinnamon
  • 1⁄2 tsp freshly grated nutmeg, plus a little extra to sprinkle
  • 50g whole blanched almonds
  • 50g blanched hazelnuts
  • 75g raisins
  • 1 ripe pear, peeled, cored and chopped into small chunks
  • 500ml milk, plus extra for serving
  • 200ml double cream
  • 2 tbsp Demerara sugar

METHOD:

1.  Preheat the oven to 180C

2.  Combine the oats and vanilla seeds in a mixing bowl – use your fingers to rub the seeds through the oats. Add the spices, nuts, raisins and pear and mix well. Stir in the milk and cream, and then pour the mixture into a baking dish. Dust with a little extra grated nutmeg.

3. Place in the oven and bake for 30–35 minutes, or until the oats are completely softened and the liquid absorbed.

4.  Heat the grill on its highest setting. Sprinkle the top of the porridge with the sugar and place under the grill for 3–4 minutes, or until the sugar has melted and created a crust.

5. Serve warm, with a little extra milk on the side if desired

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au            www.rgt.com.au

Scrambled Eggs with Truffle

Scrambled Eggs with Fresh Black Truffles

Recipe by Ivonne Nathan of forchefs

Ingredients:

  •  4 Slices Sour dough bread
  • 40g Black Truffle
  • 10 free range Eggs
  • 100ml cream
  • Good pinch sea salt
  • Freshly ground black pepper

Method:

  • Leave the eggs (in their shells) along with the cleaned truffle in an airtight container in the fridge for 48 hours before you are going to use them
  • When ready to prepare eggs, grate truffle with a microplane.
  • Crack eggs & whisk with salt, pepper & cream in a bowl
  • Place the bowl over a pan of simmering water & whisk gently until cooked
  • Toast bread
  • Serve on toasted bread

 

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P: 02 6241 2969   F: 02 6241 2631   E:ivonnenathan@rgt.com.au www.forchefs.com.au