Posted in Recipes

Scrambled Eggs ( restaurateurs please STOP microwaving them).

As Valentine’s Day falls on a Sunday this year what would be nicer than to be served breakfast in bed?  For me the perfect cooked breakfast would consist of creamy scrambled eggs, crispy rashers, flavoursome black pudding and a succulent grilled tomato with whole-wheat toast.  I’d much prefer that to a box of chocolates or a bunch of flowers but the eggs would have to be perfectly cooked.  Cooked with care, with time, with love.  That means NOT microwaved.
Scrambled Eggs

Too often lately I’ve experienced freshly cooked breakfasts served in restaurants where the scrambled eggs have been microwaved.  HELLO that’s not cooking! Where’s the care in that? I’m paying for the treat of someone doing the cooking for me and they should be experts at whisking up delightfully creamy scrambled eggs.  It takes a little more time but just do it.  Restaurants, cafes, hotels please STOP microwaving our scrambled eggs.  It’s for your own good because we, the customer, simply will not come back.  Show us that you care, by whisking and stirring and serve us up a delightfully fluffy, creamy concoction and we’ll return time and time again.

Here’s my recipe for perfect scrambled eggs :

Scrambled Eggs
You will need:
Knob of butter per person
2 scrambled eggs per person
Splash of milk
Good pinch of salt and white or black pepper
Fresh parsley or chives to garnish
Method:
Whisk the eggs in a bowl with the milk, salt and pepper.
Melt the butter in a saucepan over a medium to high heat.
Pour in the egg mixture and using a wooden spoon give it a good stirring.  Continue to stir frequently as you do not want any to begin to stick to the bottom of the pan.
Cook to your desired consistency – I tend to keep them on the wet side of moist as they will continue to cook and dry further when taken off the heat.
Serve topped with a good sprinkling of freshly chopped chives or parsley and a side of whole-wheat toast.
Enjoy!
‘Til next time, Sheila

Posted in What's for Dinner Mom?

Granola

In discussion with a fellow food blogger recently we contemplated the latest faddy diet, this one billed as the ‘OMG be skinnier than everyone in the universe’ or something equally laughable and it advocates the skipping of breakfast. Simply stupid.
Breakfast Granola & Fruit
Dietary fads come and go and most sensible people I know agree to three meals a day, eaten in moderation and to quote my food blogging friend ‘enjoy your food.’
Glenilen Yoghurt, Granola & Apricots
So let’s have a look at breakfast.  Porridge, I would argue, is for the depths of the winter, delicious sweetened with honey and a good helping of stewed apples, it will fortify you and see you through the cold mornings.  A boiled or poached egg with brown bread is perfect all year round if you’ve left yourself enough time to watch over them.  For a hurried summery morning granola is the answer.
Granola Close-Up
As you watch TV of an evening slip into the kitchen during the ads and assemble a tray with oats and whatever you fancy and leave it to toast a while and then cool for the next morning’s breakfast.
The quantities given here would stretch to a week of usage anyway but that will depend on how many and how indulgent the portions.
Breakfast & Granola in Jar
Granola
You will need:
150g porridge oats
150g combination of mixed dried fruit, nuts & seeds (I used SuperValu pack)
50g desiccated coconut (find it in the baking section)
4 tbsp golden syrup (or honey)
3 tbsp vegetable or sunflower oil
Method:
Preheat a fan oven to 160C / Gas Mark 4.
Mix the oats, mixed fruit, nuts and seeds and the desiccated coconut on a baking tray.
Drizzle over the golden syrup and the oil and mix through thoroughly with a fork so that nothing is left completely dry.
Toast the granola mixture in the pre-heated oven for 25 minutes, opening and tossing through as it cooks at 5 to 10 minute intervals to ensure even toasting.  Leave to cool on the baking tray and store in an airtight container.
To serve layer up with some natural yoghurt and fruit.
Enjoy.
Til next time, Sheila.