New York Style PancakesRead More
So one of my top five comfort go-to meals it a good old creamy spoon of scrambled eggs. It no doubt started as on family tradition to sit down to a plate of fluffy yellow eggs on a Sunday night in front of the fire after bath time. For some reason eggs were always seen as a light supper option after a heavy roast lunch. So whether its after a hard day at work, a cold rainy evening or a decadent weekend breakfast these always fit the bill.
Having gone dairy free earlier in the year I wanted to look at some alternative options for making a creamy scrambled egg. I won't ever use margarine in my recipes as I personally believe its better to have some organic grass fed butter than it is to have the essentially the waste product of crude oil. However, for those of you that would really like to stay away from butter too I found a couple of tablespoons of bone broth makes a great substitution.
- 2 free range, organic eggs
- 3 tbsp bone broth
- selection of vegetables of your choice or serve on some gluten free toast.
- Add the bone broth into a non-stick heavy bottomed milk pan.
- Crack the eggs into the pan and break the yolks using either a wooden fork or plastic spatula.
- Stir the eggs continuously over a low heat until the mixture begins to turn opaque and firm.
- Only once the eggs are cooked should you add the salt and pepper. If you add the pepper beforehand you can turn the eggs grey which can look rather unappetising!
Sit back, relax and enjoy the comfort of this creamy dish!
Sometimes there is nothing more indulgent than a lazy, late breakfast; although of course this can take many different forms. Whether you are a breakfast in bed person, going out to your favourite cafe by the sea or wrapping up a picnic to go and enjoy under a tree. Some of my favourite memories of when I was younger was when my dad would come and wake us up at the crack of dawn and take us to a field with an amazing view and we could cook up sausages on a gas stove and eat them out the back of our car. Quite simple when you think about it but it was a little adventure and there is something about hot fresh food outside that tastes just so much better. The heady mix of fresh air, the sound of the trees and food that you know hasn't come far from where you're standing almost gives you a feeling of being linked with nature in some way.
So I'm not saying I go to all the trouble to go for a breakfast picnic every weekend but there are ways to treat yourself just as much. Take 2 minutes to think about what would put a smile on your face? Lounging around in your favourite pjs and cashmere socks, re-reading your favourite novel whilst tucking into a plate of creamy scrambled eggs or maybe its simply sitting outside with a bowl of tropical fruit thinking about the lovely summer holiday you have just had. For me I like to feel like I've earned a good breakfast; long windy walk on the beach or a soggy run through the park and back for a hot breakfast in front of the aga and a hot shower ...just heaven!
My go to special breakfast used to be Eggs Florentine so I have devised something a little different and not so heavy to keep all those tastebuds tantalised and you left feeling all warm and fuzzy inside.
You will need:
- 2 fresh free range eggs (see my recipe for sweet potato toasts in the Breakfast section)75g
- 75g gram flour (chickpea flour)
- 85 ml water
- 1 sprig fresh rosemary
- Himalayan pink salt
- Mix of coriander, mint and parsley
- 1/2 ripe avocado
- 1 tbsp avocado oil
- 2 tbsp pumpkin & sunflower seeds
- squeeze of lemon
- 1/4 courgette
- handful of spinach
- a few green beans
- a few slices of serrano ham or smoked salmon (optional)
- You need to start off my making the "pancakes" although they are crisp and savoury so really more like a flat bread. Mix together the gram flour, chopped rosemary, salt, pepper and water - this should resemble a thick batter.
- Heat some coconut/avocado oil in a pan and ladle a spoonful of mixture for each pancake. These should take shape of an American style pancake. Wait for bubbles to emerge in the middle of the mixture and flip over cooking for another minute or so until golden brown. Set aside.
- Cut your vegetables into equal sized pieces (use whatever is seasonal here doesn't need to be specific) add to the pan you had your pancakes in and add a little coconut oil and a few tablespoons of water. Be careful the pan is hot so the water might make it splatter slightly.
- Turn up the heat so the water is boiling through the vegetables, evaporating and leaving the vegetables to sweat in the coconut oil. Take off the heat and stir in small bunch of spinach, herbs, salt, pepper and lemon juice. Leave to one side whilst you cook the eggs.
- Like I did with the sweet potato toasts. Add a tsp of himalayan pink salt to a deep pan of boiling water, turn down the heat so the bubbles do not disrupt the egg. Break your egg into a ramekin dish and lower the egg into the water one at a time - this allows you to get your egg closer to the water without burning your fingers - you are not lowering the ramekin into the water just the egg. Turn off the heat, cover with a lid and leave for four minutes.
- Whilst the eggs are poaching blend together the avocado, seeds, lemon juice, herbs and a dribble of avocado oil, salt & pepper. You may need to thin this out slightly and I just tend to add a tablespoon or so of water to do this.
- To serve place your pancakes on the plate, stacking them your zingy vegetables, poached eggs and of course some of the herb-tactic creamy avocado sauce. A side of Serrano or prosciutto go really well with this dish too.
So go on take half an hour for yourself, enjoy that lazy morning and show yourself that you are enough with an oeuf!
If any of you know me well you know I’m not really a pancake kind of lady, mainly because I like savoury things for breakfast. However, these are a great one to have in your repertoire for guests and little people alike! So padding around the kitchen one Sunday morning and I decided to rustle some of these up and I have to say I really enjoyed them. I served them with some organic blueberries, banana slices and a sprinkling of cacao nibs but of course you can add lib with all the berries, honey, bacon etc you chose!
· 50 g coconut flour
· 3 free range eggs
· 1 tsp gluten free baking powder
· 50 ml Almond/Rice milk (or until the correct consistency – I am awful at measuring things out but moving forward I promise to be better!)
· 2 tsp raw honey (or of course agave of maple syrup if you would like to keep it vegan)
· Sprinkle of Himalayan Pink Salt
· ¼ tsp cinnamon
· Coconut oil for cooking
1. Add your dry ingredients to a mixing bowl; flour, baking powder, salt & cinnamon – making a well in the middle add the eggs one by one whisking briskly to combine.
2. Add the milk and the honey to make a thick silky batter.
3. Heat a good tablespoon of coconut oil in a heavy bottomed or non-stick frying pan. With coconut oil I find you often need more than you think. You will need to have a medium to high heat for this.
4. Ladle the mixture into the frying pan making each pancake approximately the size of the bottom of a mug or a coaster.
5. Wait and watch as small bubbles appear on the top of your pancake. As these bubbles appear closer to the centre of your pancake its time to flip them over. These are more akin to an American Style pancake so not shrove Tuesday dramatics here!
6. Cook for a minute or so longer on this side or until gloriously golden brown.
7. Then stack it like you mean it, destroy and enjoy!