Hob To It & Wake Up To A Bake Up!

The mornings are now fabulously frosty, so we all need suitable sustenance to start the day.  It’s been seven weeks since the new kitchen project began & we are still technically hob-less, which doesn’t help when we fancy a fry up.  It’s the simple stuff you miss when you don’t have a working hob, like cooking a proper breakfast.  Even a basic boiled egg has become a rarity, which isn’t good when it’s boiled egg & soldiers season!  All the stress of this project has taken it’s toll (obviously made worse with the hob issues), so I’ve had to get even more creative in the kitchen (I’ve been baking plenty of bread & taking my stress out on the dough!).

Initially, I had thoughts about building a camp fire at the bottom of the garden (s’mores on toast anyone?), or borrowing a barbeque so I could at least use my skillet to whip up a bacon butty, however these weren’t really viable options.  Having a microwave is essential in hob-free times, but I must admit I’m not very good at microwave cooking, apart from reheating & defrosting stuff.  My Husband is somewhat of a microwave magician though, so I’m very lucky!

After a fed up phone call to my Mum, bemoaning the fact that I couldn’t even fry an egg, she suggested baking eggs on a tray in the oven, a bit like a hot plate & it works really well (obviously, because Mums are always right).  So this Monday morning, I decided to start the day with a “bake up” instead of a “fry up”!  I defrosted a few frozen rashers of smoked bacon, laid them out on a baking tray (no oil required) & put them in the oven to crisp up.  Several sizzling minutes later, the bronzed bacon rashers had given up their oil onto the tray, ready to plop some eggs into.  Now I didn’t want runaway random shaped eggs & I don’t have any fancy cooking rings like those you see on TV shows (or the budget!), so I used a couple of stainless steel pastry/cookie cutters instead with the flat side down.  They work perfectly!  As I like my eggs cooked through (yolk should be runny, but not the white thank you very much!), halfway through cooking just after they turned white, I spoon a little hot bacon fat over them.  The rings keep it in place, making sure the tops get cooked nicely & you don’t have to flip your eggs half way through (risking a burst yolk in the tray).  Obviously, you can use whatever shape you like – dinosaur, star or flower, as long as they’re ovenproof!  Another bonus to cooking this way is that you don’t need to stand watching pans, you just chuck it all in the oven!  When I put the eggs in, I also like to place a dinky dish of baked beans in the oven too, along with a couple of croissants (a bit like posh beans on toast).  So in about fifteen minutes, we had an effortless breakfast bake up & minimal washing up afterwards – bonus!

There’s also another very easy way to do this using a patty or muffin tin to make bacon & egg cups, which is great if you’re cooking for a few people.  Line each muffin tin with a layer of bacon (no need to grease them because the bacon does that), pressing down firmly all around, pop in a hot oven for about five minutes to start the cooking process & make the bacon nice & crispy.  Then simply crack an egg into each one & bake for a few more minutes until the egg is completely set.  You can always place a hot tin or some foil over the top for a few minutes extra, just to make sure the eggs are completely cooked through.  Once they’re ready, gently ease each one out with a palette knife onto a couple of slices of warm, buttered toast & watch them disappear!  If you use ham instead of bacon, just brush each tray with a little oil using a pastry brush.

Personally, I like brown sauce with my breakfast bake up & this is my very quick version.  This little treat came from having a fry-up & discovering we only had half a bottle of tomato ketchup in the pantry.  Obviously, this would never do & so I poured a glug of good Balsamic vinegar into the bottle (about a teaspoonful or two) & shook it vigorously (with the lid firmly on) for a few minutes until it was thoroughly mixed.  Give it a quick taste test & add a little more Balsamic if you think it needs it.  That’s all you need to make luscious, lovely sauce, ready to drizzle on a bacon butty!  Squeeze some into a small cup or dish with a spoon, so everyone can help themselves to a splodge.  I’ve not bought brown sauce since & just keep a good supply of tomato ketchup handy.  There are other ways to enhance the flavour, just have a play with different ingredients using the ketchup as a base.

So if you find yourself in a similar situation, just hob to it & begin the day with a breakfast bake up!  Stay hungry 😉 A x

 

 

 

 

Fast Breaks & Breakfasts

So who had breakfast this morning?  No, “just a coffee” won’t do.  I mean food, whether it’s porridge, a bacon butty or a boiled egg, some kind of sustenance to keep you going.  A bit of toast maybe?  Or did you grab something sweet at your local shop or a flat pack snack from the petrol station on your way to work?  Oh dear, you really do need something a bit perkier than forecourt fayre, especially if you’re going to stop your stomach doing dragon impressions at your desk (which is never a good look)!

This morning, after I had been chocolatiering all week, I really couldn’t face making anything too elaborate & wanted to make something relaxed, easy & not faffy.  This is one of those “chuck it all in a bowl” kind of recipes that we all love & anyone can make these with ease – the kids or the other half that doesn’t cook (yes, even you!).  I actually put a batch of these in the oven to bake while I had a shower – that’s how easy they are!

Now the kids have finished school for the Summer, get them in the kitchen & making some of these.  They will learn something useful, you get to have a lie in (hopefully) & as these are portable, you can pop a few in your bag for when you fancy a snack!

What you need:

7oz Salted Butter, chopped into chunks
8oz Plain Flour
8oz Light Muscovado Sugar
6oz Porridge Oats
2oz Dessicated Coconut or chopped Mixed Nuts (your choice here)
1 teaspoon Baking Powder
1 jar of good Jam (use whatever is your favourite or in your pantry)
A little extra Butter for smearing around the dish

What to do:

Turn on the oven to 180*C to warm up.  Grease your dish with a little butter, getting into all the corners – I use a large lasagne dish, so something similar sized will do.  Make sure you grease the sides too.

Tip all the dry ingredients (except the coconut & nuts) into a large mixing bowl & give them a stir to combine everything.

Add the butter pieces & rub in with your fingertips, until you have a crumble mix of what looks like moist chunky breadcrumbs.  Add the nuts and/or coconut, mix in well.  (You can add a few sultanas here or chopped, dried apricots – whatever you like!).

Tip half of the mix into the dish, spread around evenly & gently press down to form a nice layer on the bottom of the dish (make sure you get it in the corners).

Spread splodges of jam all over the top, then using the back of a dessert spoon smooth it out to form a nice fruity layer.

Scatter the rest of the crumble mixture on the top of the jam & press down very gently to form another even layer on top.  Be careful not to press too hard, otherwise the jam will squish out of the sides!

Put the dish into the middle of the oven & bake for about 30-35 minutes, until the top is gorgeously golden & the jam is bubbling around the edges (tip: use a glass lasagne dish, then you can see what’s happening).  If it needs a few more minutes, pop it back in the oven & then check again in five minutes.

Once cooked, it may look slightly risen on top – don’t worry, this will go down as it cools.  Place the dish on a wire rack & leave the whole thing to cool for about half an hour (remember, jam is like molten lava & will melt your mouth, so be patient – go & wash up or something while you wait).  When cool, the jam becomes a thick, gooey & ever so luscious layer of fruitiness, so it is worth the wait.

After it has cooled, run a knife around the edge to loosen the slice & tip very carefully onto a chopping board (it will still be quite soft).  Cut into even sized slices & it’s ready to eat!  If you’re not comfortable with the tipping out method, just cut it in the dish & use a spatula to lift them out individually.  I get 16 good sized slices from one lasasgne dish, so there are plenty for everyone.

They should keep in an airtight container, but I have no idea how long for because they didn’t last that long!   I suspect they will keep for a few days, if you hide them well.  Wrap them up in a bit of greaseproof paper to take to the office, munch at a picnic or eat on the run.  The best thing is you can prepare them in advance & then you have no excuses for not eating breakfast!  They are also great for giving you a bit of a boost in the afternoon when you’re flagging.

If you’re taking them on a picnic, why not add a few ripe raspberries to the jam layer & drizzle swirls of melted white chocolate over the cooled slices.   They make a nice alternative to a dessert & you don’t need plates or spoons, just a napkin (you all know how much I adore washing up!).  These will make you very popular though, so I advise that you keep a small stash for yourself in the back of the cupboard!

So next time you want breakfast fast or a fast break, try making these sumptuous little slices for your family – be warned though, they are very moreish!  A x