I love a cinnamon roll, but being the distracted shopper that I am, I picked up ground cumin instead of cinnamon. Luckily I realised this before making the filling (let’s face it, it would be disgusting). After rifling through the cupboards I founds some ground ginger and decided to take a gamble and these actually turned out really well. So these are perfect for those of you who hate cinnamon, but feel free to substitute with cinnamon if you love it. The orange also gives a nice hint of freshness.
This is a relatively straight forward recipe based on a recipe from Sally’s Baking Addiction. Her recipe doesn’t use orange, so if its not your thing you can leave it out. Some cinnamon roll recipes involve proving the dough over night etc, I like this recipe as the dough only needs to prove once. These are delicious with a coffee but are also ideal if you making brunch and will disappear in 5 minutes.
For the dough
400 Grams Plain flour
50 Grams Sugar
1/2 Tsp Salt
45 Grams Butter
180 ml Milk
2 & 1/4 Tsp Dried yeast (or 1 sachet)
For the filling
45 Grams Butter (very soft)
Zest of 1 orange (save the rest of the orange, as you’ll be adding the juice to your icing)
65 Grams Brown Sugar
1 Tbsp Ground ginger
For the icing
115 Grams Cream Cheese
30 Grams Butter
80 Grams Icing sugar
Juice from half the orange you zested
For the dough, add the flour, sugar, and salt to a bowl and set to one side
In a bowl in the microwave, or in a pot on the stove gently melt the butter in the milk until it is warm to the touch but not hot (you will be adding yeast to this, and if it’s too hot it will kill the yeast). Whisk in the yeast until it is dissolved
Pour the milk mix and egg into to the dry ingredients and stir well until you get a soft dough. You can then use the dough hook in a stand mixer to knead the dough or turn it out onto a well floured surface and knead for 5 minutes
Lightly grease a large bowl and put the dough in the bowl and rest for 10 minutes
While the dough is resting combine the ginger, orange zest and brown sugar for the filling
Once the dough has rested, roll it out into a rectangle about 14 x 8 inch or 36 x 20 cm. Spread the softened butter for the filling evenly across the rolled out dough, and sprinkle evenly with the cinnamon mix
Roll the dough into a long log (should be 14 in or 36cm long), cut into 10-12 equal slices. Grease a large baking dish (I find metal baking dishes are best for this, but use what you have) and place the slices of dough in the dish (cut side up). Cover with a tea towel and allow to rest for 60-90 minutes in a warmish area until the dough has doubled in size
Preheat your oven to 190 degrees (Celsius), bake the rolls for 25-30 minutes (cover loosely with kitchen foil if they are browning too quickly)
To make the icing, add the ingredients to a bowl, and whisk until thoroughly combined. Spread the icing evenly over the warm rolls with a spatula. (when cooled these can be stored in an airtight box in the fridge for up to 5 days, but trust me they won’t last that long)
If you always end up with left over bread this is a really tasty way to use it up.
This dish apparently started with poor shepherds in Spain and Portugal. I like recipes that allow you to use up what’s available and this is perfect for using up scraps of streaky bacon, ham or other smokey meats or cold cuts
This dish does use a lot of oil, which is why I’ve included it amongst the poor filth recipes. It’s quick, easy to make and tastes great. I like for breakfast/brunch with fried eggs. It also makes a fantastic hangover cure.
500 Grams Stale bread (broken into chunks of various size, but not as small as breadcrumbs)
1 Onion (cut into fine slices)
2-3 Cloves of garlic
50 Grams Chorizo (peeled and sliced)
1 Red pepper (cut into 1cm strips)
50 Grams Streaky bacon or other left over meat or cold cuts (cut into 2cm slices)
1 Tsp Smoked paprika
2-3 Tbsp Olive oil
Heat a large high sided pan and add the chorizo, and streaky bacon until it starts to crisp up. Remove from the pan and set to one side
Add the onion, garlic, red pepper and paprika to the pan and cook in the juices released from the chorizo and bacon until the onion becomes translucent
Add some oil to the pan and then add the stale bread chunks. Fry until the bread starts to brown, stirring regularly so it doesn’t burn
I love a hearty breakfast, and this is quick enough for a weekday breakfast but you might prefer to save it for the weekend as it makes a great brunch/lunch dish.
I have shown quantities per person, so just up the amounts based on how many people you’re cooking for. I know we don’t usually use herbs at breakfast time, but the coriander and mint really make this delicious (I love picking this from my window box). This meal has plenty of fibre and protein and will fuel you for a good part of the day. If you are gluten free, you can swap the wholemeal tortilla for corn tortilla (just make sure to check the label, to ensure they are GF)
Ingredients (per person)
1 Wholemeal torilla
1/2 Avocado (diced)
6 Cherry tomatoes (halved)
1 Spring onion/scallion (finely sliced)
1 Tbsp Mint (finely chopped)
1 Tbsp Coriander (finely chopped)
100 Grams Canned black beans
Chilli powder – according to taste
1 Tsp Oil
Heat oil in a small pan, crack both eggs into the pan (I like to add a little water and cover with a lid so they steam fry, but feel free to cook the eggs your preferred way)
While your eggs are cooking, slice the vegetables and herbs. Place the tortilla on a plate
Place your eggs on top of the tortilla, and use the same pan to warm through the black beans
Scatter the vegetables, herbs and heated black beans, across the tortilla and eggs and sprinkle with chilli powder (or sliced fresh chillies if you prefer) according to how spicy you like your food.
Do you have a chocoholic in your life, then this is the recipe for you?
If you want to do something special serve them with creme fraiche or fresh cream and fruit for the perfect breakfast or brunch dish.
They also make a great dessert, served warm with ice cream and you could even spread them with Nutella if you want to make them even more indulgent.
These pancakes freeze well if you want to make a batch and freeze.
Makes 12-15 pancakes
225 Grams Self raising flour
100 Grams Chocolate chips (I used white chocolate chips as I like the contrast)
50 Grams Cocoa powder
1 Tbsp Caster sugar
1 Tsp Baking powder
Large pinch of salt
400 mil Milk
Oil and butter to fry
Add the flour, cocoa powder, baking powder, sugar and salt to a large bowl and combine
Crack the eggs into the bowl and start to whisk, gradually add the milk and whisk until the mixture is smooth and lump free
Add the chocolate chips and mix well
In a non stick frying pan, add a small knob of butter and a teaspoon of oil and heat over a medium to high heat
Ladle in 2-3 tablespoons of the mixture in to the pan and wait until bubbles start to appear on the pancake. This will be the sign that the pancake is ready to turn, cook for a further minute or two. Repeat until you have used up all the batter (I always give it a stir as the chocolate chips will sink to the bottom and you want some chips in every pancake)
Serve with some butter or syrup, or ice cream if you’re making this for dessert
This is a great dish at anytime of day, I like it at weekends when you’ve slept a little bit later and maybe need a little bit of help with a hangover (basically brunch). Quick, satisfying and easy to make, its also ideal as mid week dinner.
If you’re vegetarian, you can swap out the chorizo for a teaspoon of smoked paprika for the same flavour.
50 Grams Chorizo (thinly sliced) or 1 Tbsp of smoked paprika
400 Grams Tin of butter beans (drained)
1 Small onion or 4-5 scallions/spring onions (finely sliced)
1 Red pepper
200 Grams Cherry tomatoes (chopped)
Salt and pepper
Heat a large frying pan with a lid, add the chorizo until it starts to release it’s oil, remove from the pan and set to one side
Add the vegetables to the pan and cook until soft. Add the butter beans to the pan and crush gently with the back of a spoon
Add the chorizo back to the pan and stir well.
Make four wells in the mix and crack an egg into each well
Cover the pan with a lid and turn off the heat. Allow to sit for 5 minutes until the egg whites are cooked
I love love love mushrooms of any kind. I usually stick to regular field mushrooms, as the fancy ones are usually pretty expensive. Mushrooms are a fantastic source of vitamin D, are low in fat and carbohydrates and provide texture and a great savoury kick for vegan dishes.
Due to the recent lockdown I was able to buy a mushroom block from a grower who normally supplies restaurants.
Two days after I ordered it a large lump of compressed saw dust wrapped in plastic arrived. I was a bit sceptical, but my love of oyster mushrooms spurred me on. I hate gardening and pretty much kill every plant I come in contact with. But these were super simple, basically it’s a stump of pressed sawdust impregnated with fungi spores and it just needs sprayed with water once or twice a day.
In less than a week later I had my first crop, and it’s still going. Like most mushrooms these can be added to pretty much anything. My favourite way to eat them is just fried in a little butter.
If you love mushrooms and want to give your loved ones a gift idea I would definitely recommend trying this. It’ll bring out your inner nerd and you will love it. It’s also a great project with kids and helps them understand where food comes from.
I hate food waste. So when I see stuff has been hanging about the fridge for a couple days I try to find a way to use it up.
I had some lardons left from another dish I had made. I also had some feta cheese and vegetables. I decided to make a fritatta, which is great to slice up and use from breakfast or brunch, and makes a great lunch box filler.
100 Grams Feta cheese
100 Grams Lardons (cut up streaky bacon would also work)
1 Onion (finely chopped)
100 Grams Kale (cooked)
100 Grams Frozen peas (thawed)
1 Tbsp Chopped parsley (optional)
Salt and pepper
Heat a large pan, and add the lardons
Fry until crispy, and then remove from the pan
Add the onion to the pan, cook over a low heat until soft
The kale, parsley and peas, and crumble the Feta cheese into the oan
In a separate bowl, crack 8 eggs and beat, before adding to the frying pan.
Remove the pan from the heat and mix all the ingredients well
Transfer to a 8 inch x 12 inch baking tin. Bake for 15-20 minutes in an oven pre heated to 200 degrees. Cook until just firm and allow to set in the tin
I’ve played around with a couple of different versions, including one with courgettes that turned into a gloopy mess. This is the best version I’ve tried, and tastes really good with eggs for breakfast/brunch, or with a salad for a light lunch.
The sweetness of the carrot and sweet potato tastes really good with the savoury hit of the spring onion and creamy tang from the cheese. When cooking these they take on on quite a lot of colour but don’t worry, this is how they are meant to be.
1 Large Sweet potato
1 Large Carrot
2 Scallions/spring onions
2 Tbsps Plain flour
109 Grams Feta cheese
Salt and pepper
Oil for frying
Grate the sweet potato and carrot, set aside in a bowl
Chop spring onions, and add to the bowl.
Crumble the Feta and add to the bowl along with the flour, eggs, and seasoning before mixing well.
Heat oil in a frying pan, and when hot add the mix in large spoonfuls to makes individual fritters
Press the fritters down with a spatula and cook for 5 minutes on each side
These go quite dark, but don’t panic they’re meant to
If you prefer not to make individual fritters, you can add the whole mix to a pan and cook like a hash