Festive Breakfast & Brunch Ideas

Berry & Bright Pancake Bake

Serves 6

You Will Need:

10g Butter/Margarine

5 Large Eggs, Beaten

2.5 tsp vanilla extract

75g caster sugar

625g Greek Yoghurt

350g Frozen Berry Mix

12 Scotch Panckes

Fresh Mango (To cut out stars for decoration)

Preheat your oven to 180°c/160°c Fan/Gas Mark 4

Lightly grease a baking dish

In a medium sized bowl, whisk together the eggs, vanilla extract, sugar and yoghurt until it creates a smooth custard

Place 175g of the frozen berries in the bottom of the dish & cover with a thin layer of the custard mixture

Arrange the pancakes on top & the pour on the remaining custard. Scatter with the other half of the berries

Prepare the mango and using a star cookie cutter, cut out stars from the mango

Stand the baking dish in a roasting tin which has been filled with hot water and bake for 45-50 until the custard has set and turned a light golden colour

Remove from the oven and serve immediately, decorated with the mango stars

Festive Fruity Nog Bread

Serves 6

You Will Need:

12 Slices Of Fruit Bread

125g Raspberry Jam

4 Medium Eggs

4tbsp Whipping Cream

1/4 tsp Ground Nutmeg

1tsp Vanilla Extract

2tbsp Brandy (optional)

40g Unsalted Butter

1tsp Icing Sugar

Spread the slices of bread with the jam, sandwich 2 slices together and then cut diagonally in half until all the slices have been used.

In a bowl, beat together the eggs, cream, nutmeg & vanilla (and brandy if using). Pour this mixture into a shallow dish and dip each of the sandwiches into the eggy mixture, making sure you coat both sides.

Melt the butter in a large frying pan over a medium-high heat until it starts to bubble. Place half of the sandwiches into the pan and gently fry for around 2mins on each side until lightly golden. Repeat with the remaining sandwiches. Place onto some kitchen paper to soak up any residual butter & arrange on a plate with a dusting of icing sugar.

Spicy Plum & Quinoa Muffins

Ingredients 150g plain flour 125g whole wheat flour 40g white quinoa (raw) 1 1/2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. baking soda 1/2 tsp. salt 2 large eggs, beaten 125g. plain yogurt 65g butter, melted 1/2 cup honey, plus more for drizzling (optional) 2 plums, 1 chopped and 1 thinly sliced

Directions

Preheat oven to 180°c fan/200°c conventional oven. Line an 18 hole muffin tin with muffin cases

In large bowl, whisk together the flours, quinoa, baking powder, cinnamon, ginger, baking soda and salt.

In medium bowl, whisk together the eggs, yogurt, butter and honey. Fold egg mixture into flour mixture until just combined then stir in the chopped plum pieces.

Divide the batter between the muffin cases and top each with a couple of plum slices.

Bake for 15 to 20 minutes or until a skewer inserted into the centre of the muffins comes out clean. Remove from the oven and allow to cool for 5 minutes, then transfer to wire rack to cool completely.

Drizzle with honey, if desired, before serving.

Smoked Salmon With Sprout Pancakes

Serves 4

• You Will Need:

• 3 medium eggs

• 150ml milk

• 90g plain flour

• 1 tsp baking powder

• ¼ tsp smoked paprika

• 300g brussels sprouts, shredded

• Grated zest and juice ½ lemon, plus wedges to serve

• Oil for frying

• 6 tbsp crème fraîche

• 2 tsp dijon mustard

• 8 thin slices smoked salmon

• Mix the crème fraîche, mustard & lemon juice a small bowl, then season to taste with a pinch of cumin or caraway seeds. Serve the pancakes with the dill sauce and smoked salmon, extra dill and lemon wedges for squeezing.

Method

1. In a mixing bowl, whisk the eggs with the milk, flour, baking powder and paprika. Stir in the shredded sprouts and lemon zest.

2. Heat a large frying pan over a medium heat with a splash of oil. Spoon a small amount of mixture for each pancake into the pan (Do this in batches not all at once). Fry for 2-3 minutes on each side until golden brown. Keep warm in the oven while you cook the rest of the mix, adding more oil if necessary.

3. Mix the crème fraîche, mustard & lemon juice a small bowl, then season to taste with a pinch of cumin or caraway seeds. Serve the pancakes with the sauce and smoked salmon and lemon wedges for squeezing.