Archive of ‘BREAKFAST’ category

Homemade granola

Whether you want a snack during the day or a breakfast with yoghurt or milk, homemade granola is great because not only is it easy to do but you can make it exactly to your own taste. Not chewy enough? Add more syrup. Want coconut? Just add coconut! You get the idea. Here are two of our favourite combos… 
Ingredients
Peanut butter, ginger and chocolate granola
100g rolled oats
Large handful peanuts
2 tbsp golden syrup
1 tsp ginger
1 tbsp peanut butter
50g cooking chocolate
Apricot, honey and walnut granola
100g rolled oats
Large handful of chopped walnuts
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla extract
30g chopped apricot
½ freshly chopped apple
Method
-       Heat oven to 180C
-       The same procedure more or less applies to both the sweet and savoury granola
-       First you must mix the oats and nuts together
-       Then mix in the golden syrup/honey, the spice and either the peanut butter or the vanilla extract, depending on which one you’re making
-       Put the granola mix in the oven and bake for 30-35mins, turning the mixture over every 10mins
-       Approx. 10mins before the end add in the dried chopped apricot
-       Take out of the oven and let the granola cool
-       Melt the chocolate and pour over the sweet granola and let it cool
-       Store in an air tight container max. 2 weeks
-       Remember to chop up some fresh apple to have with the savoury one and add yogurt or milk if desired or eat without!
By Melodie Walter

Breakfast Muffins

It is International Women’s Day today so we’ve decided to celebrate this morning baking our own cornflake breakfast muffins – they smell delicious and taste just as good! Try for yourself…

Ingredients
80g porridge oats
20g cluster oats
½ pint milk
1 egg
125ml sunflower oil
175g Demerara sugar
50g cornflakes
150g raisins
20g chopped walnuts
20g sesame seeds
150g self raising flour
½ tsp cinnamon
Method
- Mix the oats, cluster oats and milk in a bowl and leave them to soak for 15mins.
- Heat oven to 200C
- Grease the muffin tray with a little butter
- Beat the egg, then beat altogether with three quarters of the sugar, with the oil, half the cornflakes and the raisins and cinnamon, add the oats and milk and mix thoroughly
- Beat in the flour and divide the mixture between the cups of the muffin tray
- Sprinkle tops with the sesame seeds, walnuts, remaining sugar and cornflakes
- Put in oven for 20-25mins

By Melodie Walter

Perfect Pancakes

It’s almost one of your favourite days of the year and, no, we don’t mean Valentine’s Day. Before we even get to that there’s Shrove Tuesday, or as we prefer to call it, Pancake Day! There are hundreds of different ways to spice up your pancakes to make them a little different to last year’s. Here’s what we’ll be making on the 12th…

Ingredients

110g plain flour
Pinch of salt
2 eggs
½ pint of milk (can use half water and half milk)
Lotus caramelised biscuit spread
Lotus caramelised biscuits
4 bananas (chopped)
1 tsp vanilla extract
2 tbsp water
1 tbsp brown sugar
Caramel sauce (optional)
Method
-       Sieve the flour and salt into a bowl; add the egg
-       Add ¼ of the milk and stir carefully with a wooden spoon, beat the mixture until it is smooth and then let it stand for 15mins
-       Slowly add and beat together the rest of the milk and then use an egg whisk to get air into the mixture
-       Into a small pan add a dessert spoon of oil and heat until you can see steam rising faintly, pour the mixture on to the pan so that it covers the whole area in a thin layer
-       Cook for 2mins each side
-       To make the filling you will need the bananas, vanilla extract, water, brown sugar and 2 healthy dollops of biscuit spread
-       Heat everything in a pan apart from the bananas on a low to medium heat until the sauce starts to sizzle
-       Add the bananas and caramelise them, add filling to pancakes, sprinkle with crushed Lotus biscuits and serve with vanilla ice-cream 

By Melodie Walter

Homemade granola

Whether you want a snack during the day or a breakfast with yoghurt or milk, homemade granola is great because not only is it easy to do but you can make it exactly to your own taste. Not chewy enough? Add more syrup. Want coconut? Just add coconut! You get the idea. Here are two of our favourite combos… 

Ingredients
Peanut butter, ginger and chocolate granola
100g rolled oats
Large handful peanuts
2 tbsp golden syrup
1 tsp ginger
1 tbsp peanut butter
50g cooking chocolate
Apricot, honey and walnut granola
100g rolled oats
Large handful of chopped walnuts
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla extract
30g chopped apricot
½ freshly chopped apple
Method
-       Heat oven to 180C
-       The same procedure more or less applies to both the sweet and savoury granola
-       First you must mix the oats and nuts together
-       Then mix in the golden syrup/honey, the spice and either the peanut butter or the vanilla extract, depending on which one you’re making
-       Put the granola mix in the oven and bake for 30-35mins, turning the mixture over every 10mins
-       Approx. 10mins before the end add in the dried chopped apricot
-       Take out of the oven and let the granola cool
-       Melt the chocolate and pour over the sweet granola and let it cool
-       Store in an air tight container max. 2 weeks
-       Remember to chop up some fresh apple to have with the savoury one and add yogurt or milk if desired or eat without!
By Melodie Walter

Morning Treat

What’s that? Eggy French baguette with bacon, banana, and Maple Syrup, thickly drizzled on top – tempting and toothsome! We think it’s time to share with you one of our most-loved parts of the day – breakfast – here is how we like ours best at Cellardoor.
 Ingredients
 Serves 2
 1 baguette
2 tbsp sesame seeds
2 eggs (beaten)
Knob of butter
2 rashers of bacon
1 banana (sliced)
Maple syrup (drizzled to taste)
Method
- Cut a good chunk of the baguette (1/4 roughly) and carefully remove the top layer of crust (this is done by thinly slicing it off – make sure you have a sharp bread knife to do this)
- Now cut across lengthways so that you get 2 long and thin slices of bread
- Soak the slices in a bowl with the beaten eggs for 5 minutes (make sure all the bread is covered). Then while your bread slices are soaking, grill the 2 rashers of bacon
- Now heat the knob of butter in a frying pan at a medium temperature 
- Place the slices in the frying pan and pour the leftover egg on top then sprinkle your sesame seeds on top of the slices and let the eggy bread cook until golden (tip: place pan under grill to cook the top of the bread) 
- Lay your eggy bread slices on a plate and layer with the bacon and banana slices and drizzle lots of maple syrup on top. 
- Enjoyed best with fresh orange juice.

By Melodie Walter

An Autumnal Breakfast

Mixed berries topped with plain yoghurt and honey… granola with brown sugar and skimmed milk…toast spread with marmite and avocado… ah summer breakfasts. Light and healthy while satisfying enough to put a spring into your step!
Well get over it. Summer’s gone and it’s not coming back for a long time. We suggest you move on.
To make the process a little easier, let’s try a new breakfast for a colder morning. If this can’t ease you from your warm bed on a cold, gloomy and cheerless morning, nothing will.
Cellardoor’s Super Porridge
Serves 1
50g porridge oats
350ml of water (or milk. Or you can mix the 2).
Throw both of the ingredients into a non-stick  pan and simmer for 5 minutes, giving them a bleary eyed stir every minute or so to stop it sticking to the bottom.  You can cheat and use Oats-So-Simple porridge oats which means you can bung the whole lot into the microwave and go back to bed for 2 minutes (3 if you include an extra minute when you’re ‘letting it stand’)if you want, but they‘re more expensive.
Now THIS is the bit that makes the difference: Top with a sprinkle of sliced almonds, raisins, course brown sugar and a bit of double cream. Packed with fibre and protein, this will keep you full till lunch!