I’ve mentioned before how I like to “batch cook”. That is, when I’m on a roll cooking something I find it easy to cook a cousin of the dish using the same or similar ingredients. I find is an easy way to cook and Bebito in particular is used to me being in the kitchen for a block of time. I never get a chance to cook in a super huge block without having to play shops, fly a plane or build something in the sandpit though. 🙂
Yesterday I made up a bunch of breakfast goodies. I am absolutely woeful at eating breakfast. I guess I’m fairly typically European in that I much prefer to have a coffee and a biscuit until morning tea time when I want something more substantial. My Mr has been harassing me though to make sure I eat better as I’ve got quite low blood pressure and am rather anaemic too.
Firstly, a batch of Amy aka The Misadventurous Maker’s Maple Muesli. I’ve been lucky enough to be on the receiving end of some of Amy’s muesli and her last batch had pecan and cranberry in it which I tried to emulate by replacing the peanuts with pecans and the sesame seeds with shredded coconut and adding some cranberries at the end. Amy is posting her pecan and cranberry adaptation herself and I seriously recommend this as hearty breakfast fare. It’s delish!
I then made up a batch of my favourite breakfast muffins which I’ve blogged previously here
. These are based on a Bill Granger recipe but I always adapt them to use the fruit that we have and is slightly past it’s best freshness, this time I used banana and frozen berries.
I’ve been wanting to make some biscotti for a while as it really is the perfect breakfast item for me. I based these on a Nigella recipe from “Feast”. The original recipe has chocolate in it but even I think it’s a bit much to have chocolate for breakfast as an everyday thing so I amended the recipe:
100 grams caster sugar
1 teaspoon vanilla extract
125 grams plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
80 grams hazelnuts
80 grams almonds
Preheat oven to 180 degrees.
Whisk the egg and sugar together until pale and like a thick mousse in texture. Beat in the vanilla extract and slowly fold in the flour, baking powder and salt.
When the batter is all combined, fold in the nuts and form the dough into a long sausage shape around 25cm x 5cm, slightly tapering the ends.
Place on a lined baking sheet and cook for 25 minutes, when it will be a pale brown. Leave for 5 minutes to rest out of the oven in order to let it harden. Then cut diagonal slices around 1cm thick and place the pieces back on the baking tray and back for a further 10 minutes. Flip the biscotti and cook for another 5 minutes.
Allow to cool on a rack and store in an airtight container.
How are you about the breakfast thing? I hope better than me!
Happy cooking…or more importantly, happy eating!