Name: Turkish Eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 200 grams Greek yogurt; 1 clove garlic, peeled and minced; 1 teaspoon sea salt flakes; 2 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 1 teaspoon red pepper flakes (Aleppo pepper if you can get it); 2 eggs; 2 teaspoons lemon juice; Dill, optional; Sourdough toast

Turkish Eggs

July 1, 2019June 30, 2019 Renee Leave a comment

I’ve wanted to tell everyone ever about these Turkish Eggs since the first bite, but instead, I’ve had these photos stuck on my phone for a couple weeks while I stagnate in indecision. There’s been a lot of women’s football in the mix, and a total obsession with Harry Potter Wizards Unite.

Have you been following the Women’s World Cup? We’ve watched nearly every match. This year is seeing record attendance and viewership on television, and I think people are finally ready to admit that female athletes are totally legit. So far, we’ve been cheering on England and the USA, but both our teams are about to face each other in a semi-final match on Tuesday. It’s gonna be high drama in the house. You should join us.

You know what else you should do? Eat Turkish Eggs. Like right now. Then keep doing that every day forever. When I first read about this recipe, I didn’t quite know what it would be like. It’s not liked a baked egg, shakshuka, huevos rancheros kinda thing. It’s not like anything I’d ever had before. This dish has four components that come together seamlessly to create a unified dish that is irresistible.

The first layer in Turkish Eggs is a garlic infused Greek yogurt, just warmed through, making it perfectly fragrant. The next layer is a poached egg with firm whites and a gloriously oozy yolk. We make this last though. Don’t stress. Nigella gave me a great method for poaching eggs that has working better than anything else I’ve tried, and I’ll share it with you. The final layer, which we’re actually going to make second, is browned butter loaded up with crushed red pepper flakes. In an ideal world, those would be Aleppo pepper flakes, but I found those difficult to come by without ordering online, and I already had some regular crushed red pepper flakes in my pantry, and I’m cheap, so I used those, and this dish was still great. The final component is some sourdough toast. This is how we’re getting all the good stuff to our mouths. Forks are for nerds. The crunchy, chewy sourdough toast is the perfect delivery method.

That was a super long description, but I hope it’s convinced you to make this. I’ve wished I was eating this at least once a week since the first time we tried it. We’ve always eaten for breakfast, but I can’t really think of a wrong time of day to eat this. Just make sure you do. Turkish Eggs for life.

Recipe from At My Table by Nigella Lawson

Black Pepper Bacon Waffles

June 17, 2019June 16, 2019 Renee Leave a comment

It’s been non-stop women’s soccer in our house for the past week, and for once our teams are on top. If the Women’s World Cup proves anything, it’s that if you want to win, send in the women. After the US’s 13-0 win over Thailand last week, I doubt anyone will be doubting their superiority over the men’s team any time soon.

I’ve been on a bit of a brunch kick lately, and I’ve got a couple of real winners for you this week. Something sweet, something savoury, both absolutely delicious. Things you’ll wish you could eat every day.

These Black Pepper Bacon Waffles have crispy bacon cooked right inside of them, so you get a hit of smoky, salty bacon with every bite. The black pepper adds just a hint of heat to keep the whole thing interesting. Be sure to have plenty of maple syrup on hand to balance it all out and make your morning sweet.

Making these waffles couldn’t be easier. Crisp up your bacon all at once in the oven. Mix together dry and wet ingredients, then bring all your components together in one bowl. Slap it into your waffle iron and come out with something excellent.

Black Pepper Bacon Waffles are the perfect all-in-one breakfast. Make them and be happy.

Recipe from Joy the Baker by Joy Wilson.

Banana Macadamia Nut Muffins

March 8, 2019March 7, 2019 Renee Leave a comment

These muffins represent my complete and utter failure to change. One of my goals for this year was to eat more fruits and vegetables. One of each every day. I lasted about two weeks, then the vegetables faded away.

I made an effort to carry on with fruits for a while, trying new things, most of them disgusting. But now I’ve basically given up choking down melons and force feeding myself half a banana while trying not to retch. You’re probably saying, don’t be so dramatic. It’s just a fruit. Fruits are delicious, you say. Just try them.

I’ve tried. You might as well be feeding me bugs. Drinking my fruits and vegetables is about the best I can do. Although even that is sometimes a miss. I tried a Waste Not orange, beetroot, and apple juice the other day, and it tasted exactly like dirt. Not only did they use the ugly fruits and vegetables, but it tasted like they didn’t bother to wash them first. Look, I’m just gonna be dead soon. I have t learn to accept it.

These Banana Macadamia Nut Muffins are the answer to those languishing bananas you bought when you thought you were going to thought you were going to be healthy but ended up eating pizza instead. They’re easy to make, and they have legit banana flavor, along with some crunch from buttery macadamia nuts.

By the way, to make oat flour, I just whizzed up some porridge oats in the food processor until they were relatively fine. It saved me having to run to the store.

I am who I am, and I’m not ready to change. At least something delicious could come from my failures. I hope you enjoy them.

Banana Macadamia nut muffins

Yield

12 Muffins

Prep time

20 minutes

Cooking time

30 minutes

Difficulty

Easy

ingredients

12 ounces (about 3) overripe bananas
210 grams sugar
220 grams plain flour
35 grams oat flour
1 teaspoon baking soda
1 teaspoon salt
113 grams unsalted butter, melted and cooled
2 eggs
1 teaspoon almond extract
1 cup chopped macadamia nuts

instructions

Preheat your oven to 350F (175C) and line your muffin tin with paper cups if its prone to sticking.
Add your bananas and sugar to a mixing bowl, and mash them together with a potato masher or a fork until smooth.
Add the flour, oat flour, baking soda, and salt to a large mixing bowl, and whisk gently to combine.
In another bowl or a measuring jug, whisk together the melted butter, eggs, and almond extract. Once that’s well combined, add it to the banana mixture and whisk all that together.
Now add your wet ingredients to your dry ingredients and gently mix it all together with a rubber spatula until just mixed. Finally, fold in your chopped nuts.
Divide your batter between your twelve muffin cups, and bake for about 30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Remove the muffins to a wire right right away to cool a bit. Serve warm.

Recipe from I’m Just Here for More Food by Alton Brown

10 Awesome Pancake Recipes

March 4, 2019March 3, 2019 Renee Leave a comment

Mardi Gras always seemed a bit overly indulgent for me. I mean, I get that indulgence is the whole point, the last hurrah before the austerity of Lent, but being packed in with crowds of people in the street drinking daiquiris and shouting over blaring music, all those beads and potential for public nudity… Just the thought of it gives me a headache.

Here in the UK, they have a much more introvert friendly tradition for the last day before Lent. Pancake Day is quiet, very British, lacking in exuberance, but I love it. Eating stacks of crepes with lemon juice and sugar seems much preferable in my mind. In addition to my traditional recipe for Pancake Day, here are ** other awesome pancake recipes for a sugary indulgence, whether you observe Lent or not.

Keep it traditional with Lemon Sugar Pancakes.

Buttermilk Pancakes | How to be Awesome on $20 a Day

Go classic American with these Buttermilk Pancakes.

Pumpkin Pancakes | How To Be Awesome on $20 a Day

It’s always the right time for Pumpkin Pancakes.

Whole Wheat Pancakes | How to be Awesome on $20 a Day

Pretend to be healthy with Whole Wheat Pancakes.

Greek Yogurt Pancakes | How to be Awesome on $20 a Day

Add some protein with Greek Yogurt Pancakes.

Bacon Pancakes | How to be Awesome on $20 a Day

Everybody loves Bacon Pancakes.

Lemon Poppyseed Pancakes | How to be Awesome on $20 a Day

Lemon Poppyseed Pancakes are irresistible.

Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup | How to be Awesome on $20 a Day

Get winter fancy with Cinnamon Whole Wheat Pancakes with Blackberry Brown Butter Syrup.

Blender Pancakes | How to be Awesome on $20 a Day

Make your life simple with Blender Pancakes.

Oatmeal Chocolate Chip Pancakes | How to be Awesome on $20 a Day

Transform your favorite cookie into Oatmeal Chocolate Chip Pancakes.

Have an awesome Pancake Day, friends.

Chocolate & Orange Scones

December 26, 2018December 24, 2018 Renee Leave a comment

One thing I love about Christmas in the UK is how much chocolate is involved. They don’t seem to do a ton of Christmas baking here. There are no giant cookie platters, no homemade fudge, peanut butter buckeyes or other candy. But a very common gift, particularly for co-workers or distant relations, is a giant tub of chocolates. By the time all the gifts are opened on Christmas day, there might be multiple boxes of chocolates to get through. There’s nothing bad about that.

Possibly one of the most coveted types of chocolate I always wished would show up in my stocking as a child was a chocolate orange. There was just something about cracking apart those chocolate segments that felt so magical and tasted even better. Now that I’m grown, I can just buy my own chocolate oranges any time of year, and it’s become a great way to pass the time on a long train journey.

In case you didn’t get a chocolate orange this Christmas, I’ve made you Chocolate Orange Scones. Maybe you still have house guests hanging around or children who are still off school, and this is a beautifully simple and delicious quick breakfast or afternoon nibble with a cup of tea. It’s got classic Christmas flavors with orange zest and plenty of chocolate chips.

I have the worst time making biscuits and scones. I struggle with how wet the dough should be and always end up with a sticky mess. This dough came together beautifully, and I cannot encourage you enough to not skip putting the butter and dry ingredients in the freezer. This can probably be explained by science, but t me, it’s just magic. Whatever. It works.

The days after Christmas might be a bit of a let down, but these Chocolate Orange Scones will make everyone happy in the morning.

Chocolate & Orange Scones

8 Scones

20 minutes

16 Minutes

Easy

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
2-1/2 ounces cold unsalted butter
1-1/2 cups single cream
Zest of 1 large orange
100 grams dark chocolate chips

Instructions

Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
Add flour, baking powder, salt, and sugar to a mixing bowl and whisk gently to combine.
Use the large hole side of your grater to grate the cold butter into the dry ingredients. Use a rubber spatula to to gently stir the butter and flour together to disperse evenly.
Put the whole bowl of dry ingredients and butter into the freezer for 10 minutes.
While your butter and flour is chilling, measure out your single cream, and then zest your orange over the cream.
Once your mixing bowl is out of the freezer, add your cream and orange zest mixture and the chocolate chips to the bowl, and use your rubber spatula to stir it all together. Try not to overmix. It should be very thick.
Turn your dough out onto a well-floured surface, and knead it a few times to bring everything together. Pat it out into a rectangle about 1-inch thick. Use a bench scraper or a knife to divide rectangle into four smaller rectangles, then cut each rectangle in half diagonally to form 8 triangles.
Transfer your scones to your waiting baking sheet and bake for about 16 minutes or until they just start to turn golden. They will be crusty on the outside but still tender in the middle.
Allow them to cool for about five minutes before serving warm. If you’re feeling fancy, you can melt some chocolate, add it to a piping bag, and add some chocolate drizzles on the top first.

Adapted from What’s Gaby Cooking

Category: Breakfast

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