Category: Breakfast

Posted on » by Michael » Theme:

Blackberry Croissant Breakfast Bake

Serves 8 to 10

8 croissants, cut or torn into 2-inch pieces
Butter or cooking spray
1 pint blackberries (about 3 cups)
4 cups (1 quart) whole milk
6 large eggs
2/3 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon salt
Powdered sugar or glaze, for serving (optional)

Arrange a rack in the middle of the oven and heat to 350°F. Spread the croissant pieces in a single layer on a baking sheet. Toast until dry, hard, and very lightly toasted, about 10 minutes. Set aside to cool slightly.

Coat a 3-quart or 9×13-inch baking dish with butter or cooking spray. Place the croissant pieces in the baking dish in an even layer. Sprinkle evenly with the blackberries, pushing a few down carefully between the pieces so they don’t get broken.

Whisk the milk, eggs, sugar, vanilla, cinnamon, and salt together in a large bowl. Pour evenly over the croissants and berries. Press down on any large croissant pieces that aren’t submerged in the liquid. Set the baking dish aside for 15 minutes so that the croissants absorb some of the liquid.

Bake uncovered until puffed, golden-brown, and a toothpick inserted into the middle comes out clean, 45 to 55 minutes. If the top is getting dark before the inside is baked through, tent the dish loosely with aluminum foil.

Place the croissant bake on a wire cooling rack. Let stand at least 10 minutes before serving warm. Dust with powdered sugar and drizzle with glaze.

Recipe complements of The Kitchn. Glaze below is my own.

 

Blackberry sugar icing:

Blend 2 large blackberries with a few tablespoons of milk. Strain in a sieve to remove seeds.  Add, with a drop or two of vanilla extract, to powdered sugar to make a pourable glaze – as thick as you’d like. The berry mostly adds color, so feel free to replace with strawberries, raspberries or lemon juice if you’d like a stronger fruit flavor.

Posted on » by Dino » Theme:

Dutch Baby

“This classic American treat is somewhere between a pancake and a popover. Serve it warm, sprinkled with sugar and lemon juice.”

Recipe adapted from Serious Eats

  • Yield: Serves 6–8
  • Active time: 10 mins
  • Total time: 30 mins

*Note: It is important to let your eggs and milk come to room temperature before using.

Ingredients

  • 3 large eggs, left at room temperature for 30 minutes
  • 3 tablespoons sugar, plus more for garnish
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon fresh ground nutmeg
  • ⅔ cup (about 3.75 ounces) flour
  • ⅔ cup milk, at room temperature
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • ½ lemon for juicing, optional

Directions

  1. Place skillet in oven on middle rack and preheat to 400°F.
  2. In the bowl of a food processor combine eggs, sugar, cinnamon, salt, and vanilla extract. Pulse until combined. Add flour and pulse to combine. With motor running, add milk, and process for 30 seconds.
  3. Take hot skillet out of oven and add butter, swirling to coat pan until butter is melted.
  4. Pour batter into pan. Bake until dough is puffed and golden, about 20-25 minutes. Serve immediately, with extra sugar sprinkled on top, and a squeeze of lemon, if desired.

Posted on » by Dino » Theme:

Australian Sausage Rolls

Australian Sausage Rolls are a seasoned sausage wrapped in a flaky, buttery pastry. They are very popular in Australia and Europe and are delicious for breakfast, lunch, dinner, or as an appetizer.

Recipe by Andy Allen taken from Tastemade

Ingredients

  • 6 garlic cloves, diced (but finely chopped)
  • 6 french shallots, diced (but finely chopped)
  • 1 long red chili, diced (I used two pinches of cayenne pepper)
  • 1 medium fennel bulb, diced (but finely chopped)
  • ¼ cup fennel seeds
  • 4 thyme sprigs, leaves removed
  • 1 tablespoon olive oil
  • 1 granny smith apple, grated
  • 1 carrot, grated
  • 1 kilogram pork (or turkey) mince
  • 1 tablespoon salt
  • ½ tablespoon black pepper
  • 40 grams breadcrumbs
  • 3 sheets of puff pastry
  • 1 egg for the wash
  • Black sesame seeds

Instructions

  1. Pre heat the oven to 350°F.
  2. In a large frying pan, gently saute the garlic, shallots, chili (or cayenne) and diced fennel in the olive oil for 3 minutes. Add 2 tablespoons of the fennel seeds and also the thyme leaves. Cook the mixture down for a further 2 minutes.
  3. Then, add the apple and the carrot. Continue to saute the mix for a further 3 minutes and then take off the heat. Place the mixture in the fridge to cool.
  4. Once the mix has cooled, in a large mixing bowl, combine the meat mince with the vegetable mixture. Add salt, pepper and the breadcrumbs. Using your hands, combine the mixture until everything is just incorporated. You don’t want to stir too much, or the mince will go tough once it has been cooked, due to overworking the protein.
  5. Place the puff pastry sheets onto the bench and cut them in half, giving you 6 pastry sheets. Then, divide the mixture into 6 even portions. Form the mince into a long, thick sausage at one end of the pastry. Roll the pastry over the length of the sausage to create the sausage roll. Brush the sausage roll with egg wash and then slice into 3 identical smaller sausage rolls.
  6. Transfer the sausage rolls, seam side down, to a baking tray lined with baking paper. Sprinkle with the black sesame seeds and leftover fennel seeds. Bake the sausage rolls for 25 minutes (closer to 35) or until they are golden brown and cooked through.

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