Breakfast

Recipe: Bacon Cinnamon Rolls

/ icookandcode / 13 Comments
Bacon cinnamon rolls

Bacon cinnamon rolls

Time: 40 – 50 Minutes
Difficulty: Easy
When: Breakfast

I love this recipe because it simply requires two ingredients!

My Suggestions

  • Serve warm for best taste
  • Fry the bacon for only a few minutes (do not fully cook!)
  • Do not overcook the cinnamon rolls or the bottoms will burn

Ingredients

  • 1 can Pillsbury Grands! Cinnamon Rolls (5 count)
  • 5 bacon strips

Directions

  1. Preheat oven to 350 degrees.
  2. Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels.
  3. Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
  4. Cook according to package instructions, then drizzle with icing from the package.

Recipe by: Gimme Some Oven

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Recipe: Chinese Tea Eggs

/ icookandcode / 10 Comments

Time: 2 – 10 hours (depending on seeping)
Difficulty: Easy
When: Brunch | Breakfast | Snack

My Experience

It took three attempts to get this recipe right. A few tips I learned along the way:

  • Seep the eggs overnight for best effect
  • Use Chinese five spice powder for more flavours (I did not!)
  • Crack the eggs enough so the sauce can enter
  • Do not use green tea, use black tea
  • Simmer or refrigerate overnight
  • Use the back of a spoon to crack the eggs

The pattern is unique, but the taste is not much different than regular boiled eggs. This might be due to the absence of Chinese five spice powder which I did not use.

Ingredients

  • 6-8 eggs
  • 4 table spoons of loose black tea leaves
  • 2 table spoons soy sauce
  • 2 table spoons salt
  • 1 tea spoon Chinese five spice powder (adjust according to taste)

Directions

  1. Boil eggs for 12 minutes until they are thoroughly cooked. Afterwards set eggs aside in cold water to let them cool down.
  2. Once eggs are cooled, crack the shells of the eggs, but make sure not to let the shell come off the eggs. Make sure to make cracks all around for a prettier cracked egg shell look as a result. This is tricky, what you want are cracks that are deep enough for the taste to get into the eggs, but not to much to the eggs shells won’t fall of the egg itself during cooking.
  3. Lay the eggs in a cooking pot and fill water to about one inch or 2.5 cm above eggs. Add more water later on if needed.
  4. Bring to boil the water with black tea leaves, salt, soy sauce and chinese spices. The latter you can usually find in any grocery store. If not, check out your local asian supermarket. If you can’t find this at your local asian grocery store.
  5. Cook the tea eggs for two hours (this is really the minimum) with all the ingredients on a low simmer. Keep lid on, this will avoid the liquid mixture from evaporating.
  6. Afterwards let the pot cool down and let the boiled tea eggs sit overnight for about 8 hours) in the fridge to fully absorb the flavors.
  7. The next day, you have to boil, and cook at a low boil for an additional 1-2 hours.

Recipe by teasenz.com

Recipe: Pear and Crunchy Granola Muffins

/ icookandcode / 2 Comments

Time: 1 Hour
Difficulty: Medium
When: Dessert | Snack | Breakfast

My Experience

The muffins stuck a little but aside from that minor set back they tasted great.

My Suggestions

  • Follow the recipe. Measure the ingredients or the muffins may not rise
  • Serve warm for best taste

Ingredients

  • 300g self-raising flour, sifted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • Pinch of sea salt
  • 125g light muscovado sugar
  • 250ml whole milk
  • 2 free-range eggs, beaten
  • 100g butter, melted
  • 2 small ripe pears, peeled, cored and cut into small pieces
  • 100g crunchy granola

Makes 16

Directions

1. Preheat the oven to 180ºC/gas mark 4 and line a couple of muffin trays with Paper Cases (affiliate link).

2. Sift the flour, baking powder, cinnamon and salt into a large bowl, then stir in the sugar. Whisk the milk, eggs and butter together in a large jug, then pour into the dry ingredients and mix well. Stir in the pears and half the granola.

3. Divide the batter between the muffin cases, and sprinkle the top of each one with the remaining granola.

4. Bake for 25–30 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for 5 minutes before serving warm or at room temperature.

Recipe from Christmas with Gordon Ramsay

Recipe: Bacon, Pea & Goat Cheese Frittata

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Time: 40-60 Mins.
Difficulty: Easy
When: Brunch | Breakfast | Lunch

My Experience

A simple Fritatta that tastes great for a quick and easy lunch. I really liked the goat cheese.

My Suggestions

  • Play with the proportions of the ingredients to fit your needs
  • Too many peas make this recipe stale
  • Add more goat cheese

Ingredients

  • 1 1/2 tbsp butter
  • 8 slices of smoked bacon (chopped)
  • 7oz peas (make sure they’re thawed)
  • a few basil leaves (roughly sliced, or torn)
  • 8 large eggs, beaten
  • 5oz goat cheese log with rind (thickly sliced)
  • sea salt and black pepper
  • Parmesan (grated)
  • large handful of arugula leaves
  • 2-3 tbsp Classic Vinaigrette

Directions

Preheat your oven broiler to it’s highest setting. Get a large skillet and melt the butter and cook the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.

Beat the eggs and pour them into the skillet. Gently shake the skillet over medium heat. As the frittata begins to set at the bottom, top with the goat cheese. Season generously with pepper and a little salt.

Sprinkle grated parmesan over the frittata and place the pan under the hot broiler for a minute or two until the eggs are set on top. Slide onto a warm large plate.

Lightly dress a handful of arugula leaves by tossing them with the vinaigrette, then pile on top of the frittata. Cut into wedges and serve. Yummy!

Recipe from Gordon Ramsay’s Ultimate Cookery Course 

Recipe: Blueberry Pancakes

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Time: 1 Hour
Difficulty: Easy
When: Brunch | Breakfast

My Experience

A simple pancake recipe that is filling and tastes great. The ricotta is a nice touch!

My Suggestions

  • Making small pancakes are more presentable
  • Add butter or oil each time you fry  to get that golden color

Ingredients

  • 125g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 Tbsp caster sugar
  • 2 eggs, separated
  • 100ml whole milk
  • 125g ricotta cheese
  • 100g fresh blueberries, plus extra to serve
  • oil and butter, for frying
  • Greek yoghurt and runny honey, to serve

Directions

Sift flour, baking powder, salt and sugar into a large bowl and mix together. Make a well in the middle and tip in egg yolks. Gradually add milk and whisk slowly, bringing the flour in from the edges until it is all combined. Fold in the ricotta and blueberries.

In a separate bowl, whisk egg whites until they almost reach soft peaks. Fold a spoonful into pancake mix to loosen it, then fold in the rest.

Heat a wide, non-stick frying pan over a medium heat. Add a dash of oil and a small knob of butter. Once butter has melted, cook pancakes in small batches, using 1 heaped tbsp of batter per pancake. Cook for 1-2 minutes on each side until golden and fluffy and hot all the way through. Keep warm in a low oven while you repeat with the remaining batter.

To serve, divide between serving plates, top with a dollop of Greek yoghurt, a sprinkling of fresh blueberries and a drizzle of honey.

Recipe from Gordon Ramsay’s Ultimate Cookery Course