18
BREAKFAST WEEK COOKED NOVEMBER 22 ND - 26 TH
BREAKFASTWEEK
COOKED
NOVEMBER22ND - 26TH
When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh.
‘Winnie the Pooh’, by A.A. Milne
Breakfast is the most important meal of the day, keeping us healthy and sharp. But breakfast foods vary wildly from place to place.
In European countries like Spain, France, and Italy, the first meal of the day is a quick piece of bread or pastry and strong coffee. Meanwhile in Korea, breakfast is a sweeping
event that crowds the table just as much as dinner.
The tradition of breakfast dates back to the Middle Ages. At this time, there were usually only two meals a day; breakfast and dinner. Breakfast was served mid or late morning, and usually consisted of just ale and bread, with perhaps some cheese, cold meat or dripping.
The traditional English breakfast is a national institution. The full English breakfast was also enjoyed by many of the working classes. The punishing physical labour and long
hours of work in the factories of the Industrial Revolution meant a hearty meal first thing in the morning was necessary. Even as late as the 1950s, almost half the adult population began their day with a good old English fry-up. Most of us love a full English breakfast; you can even travel abroad, to the Mediterranean resorts in Spain for example, and find
this quintessentially British dish on sale in cafes and restaurants.
In today’s health conscious and fast paced world, the full English has been joined by many other alternatives to start your day. We have put together this recipe booklet of fab cooed
breakfast offers to kick start your day and to celebrate the Cooked Breakfast.
Visit us at www.accentcatering.co.uk01784 224690 / [email protected]
HUNGRY FOR MORE?
NOVEMBER
BREAKFASTWEEK
COOKED
1. Put the onions in a small saucepan with the vinegar, sugar and stork. Cover and leave to sweat over the lowest heat for approx. 30 minutes, stirring occasionally.
2. At the same time, fry the sausages over a medium heat, turning occasionally, for approx. 12 minutes. Alternatively, roast them in the oven at 200°c, with a small glug of olive oil, for approx. 20 minutes, turning halfway through.
3. Whisk the eggs, milk, rosemary and seasoning together in a shallow bowl. Submerge each slice of bread in the egg mixture until well soaked and stack the slices up in the bowl, ready for the pan.
4. When the onions have about 5 minutes left to cook, add a small glug of olive oil to a non-stick frying pan over a medium heat and tip in the eggy bread. Fry on both sides until browned and crisp.
5. Divide the sausages and serve with the onions scattered over the eggy bread.
• 2 red onions, finely sliced• 2tbsp. white wine vinegar• 1tsp. caster sugar• 20g stork• 1kg Cumberland sausages• 25ml olive oil
• 2 eggs, free range• 20ml milk, semi-skimmed• Rosemary, few sprigs, chopped• 10 white sliced, bread, aired• Lo salt, pinch • Ground black pepper, pinch
T H E F U L L I TA L I A N
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENSWheat, Sulphur Dioxide, Soya, Milk, Egg, Gluten
METHOD
1. Preheat the oven to 200°c.2. In a medium bowl, combine the two flours, oats, sugar, baking powder and salt.3. In a separate smaller bowl, beat together the milk, yoghurt, egg and cornflour.4. Add the combined wet ingredients to the combined dry ingredients and stir until just
moistened. Fold in the raspberries.5. Spoon the batter into a buttered and floured, non-stick 20cm-square baking tin. Bake in the
oven for approx. 20 minutes until a toothpick inserted in the centre comes out clean. Allow the cake to cool for at least 10 minutes before slicing into squares.
• 150g plain flour• 50g wholemeal flour• 75g porridge oats• 75g caster sugar• 2tsp. baking powder• ¼tsp. lo salt
• 170ml skimmed milk• 50ml natural yoghurt• 1 egg, free range• 2tbsp cornflour• 175g raspberries,
partially thawed
R A S P B E R RY OAT M E A L B R E A K FA S T C A K E
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Wheat, Oats, Milk, Egg, Gluten
METHOD
1. Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel.
2. Place a large non-stick frying pan on a medium-high heat.3. In a bowl, mix the flour with a little pinch of sea salt, 300g yoghurt and olive oil until you have
a dough. Separate into ten equal sixed balls, then roll out each piece on a flour-dusted surface until just under ½cm thick.
4. Cook for approx. 3 minutes, until golden, turning halfway.5. Dot the mango chutney and remaining yoghurt over the breads.6. Halve two of the soft-boiled eggs and arrange on top, smashing them in with a fork, for each
flatbread and repeat with the rest.7. Finely slice the chilli and scatter over with the coriander, drizzle with a little extra olive oil and
season with salt and black pepper.
• 20 eggs, free range• 500g self-raising flour, plus
extra for dusting• 450ml natural yoghurt• 75ml olive oil• 150g mango chutney
• 2 red chilli, finely sliced• Lo salt, pinch• Ground black pepper, pinch• Coriander, small handful,
picked
E G G & M A N G O C H U T N E Y F L AT B R E A D S
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Wheat, Milk, Egg, Gluten
METHOD
1. Preheat the oven to 160ºc.2. On a chopping board, peel and finely slice the onion, deseed and finely slice the chilli, then
peel and crush the garlic.3. Pick and roughly chop the coriander leaves, finely chopping the stalks.4. Halve, deseed and finely chop the tomatoes.5. Place the naan on a tray and into the oven to warm through.6. Heat the olive oil in a large non-stick frying pan over a medium-low heat, add the onion, chilli,
garlic and coriander stalks, then fry for 5 minutes, or until softened, stirring regularly.7. Add the spices, then cook for 1 minute, or until smelling fantastic.8. Meanwhile, crack the eggs into a bowl, then beat with a fork.9. Scatter the chopped tomatoes into the pan, cook for a further 2 minutes, then pour in the eggs
and reduce the heat to low.10. Stir slowly until you’ve got beautiful silky strips of just cooked egg, surrounded by softer,
custardy egg, then remove from the heat – the residual heat of the pan will continue to cook the eggs.
11. Stir the coriander leaves into the eggs, then serve with warm naan and a little extra chilli scattered over, if you like.
• 2 red onions• 2 green chilli• 2 garlic, clove• Coriander, small handful,
chopped• 4 tomatoes
• 10 naan bread• 50ml olive oil• 1tsp. cumin seeds• 2tsp. garam masala• 1tsp. ground turmeric• 14 eggs, free-range
S I L K Y M A S A L A E G G S
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Wheat, Milk, Egg, Gluten
METHOD
1. Place the dates, flours, polenta, egg, salt and water into a food processor. Blitz until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for just 2 minutes.
2. Roll out the dough 1.5cm thick, then use an 8cm cutter to cut out rounds. Use a 3cm cutter to cut a hole in the centre of each one, then use those centre bits and the remaining cut-offs of dough to roll it out again, repeating the process until you have at least 20 doughnuts in total.
3. Simmer the doughnuts in a large pan of gently boiling water for 5 minutes, very carefully turning them over halfway through.
4. Place a large frying pan on a medium heat with 1 tablespoon of oil. Drain the doughnuts well, then in batches carefully transfer them to the frying pan to fry to golden for approx. 10 minutes, turning regularly to build up a nice crust. Once cooked set aside on a lined tray.
5. In a separate pan add the fruits of the forest, then drizzle over the honey. Jiggle and shake the pan over the heat for a couple of minutes, using a spoon to reduce the sauce.
6. When it looks nice and shiny add the doughnuts in batches until nice and glazed. Place in a serving dish, pour over the remaining sauce and ripple the yoghurt and honey over the doughnuts and sauce.
7. Sprinkle the cinnamon on top to serve.
• 200g chopped dates• 200g wholemeal self-raising
flour• 200g self-raising flour , plus
extra for dusting• 60g ground polenta• 2 egg, free-range
• 140ml tap water• Lo salt, pinch• Vegetable oil• 600g fruits of the forest• 2tbsp. honey• 120g Greek yoghurt• 1tsp. ground cinnamon
B R E A K FA S T D O U G H N U T S W I T H F R U I T S O F T H E F O R E S T, YO G H U R T & H O N E Y
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Wheat, Rye, Milk, Egg, Gluten
METHOD
1. Place the water, milk, vegetable oil and salt in a large pan and bring to the boil.2. As soon as it rises up the sides of the pan, remove it from the heat. Quickly tip in the flour and
stir vigorously to combine. Keep stirring until the mixture comes together as a wet dough and comes away from the side of the pan. Transfer to the bowl of a stand mixer and leave to cool slightly.
3. Crack the eggs into a bowl and beat together, then add to the dough and start mixing at a low speed. After approx. 2 minutes, increase the speed to high and beat vigorously until all the egg has been incorporated and the dough is smooth.
4. Grate the Parmesan, and add to the mix. Keep beating until the cheese is evenly mixed in.5. Line a baking sheet and with damp or lightly oiled hands, roll tablespoons of the dough into
small balls, about 25 to 30g each. You may need to wash your hands occasionally, as the dough is quite sticky.
6. Arrange the balls 2.5cm apart on the prepared baking sheet. You can prepare them a few hours ahead and put the tray in the fridge until you’re ready to bake.
7. Preheat the oven to 200°c.8. Bake for approx. 20 minutes, until puffed up and evenly golden brown. They should have a
crisp exterior and a doughy, chewy centre. 9. Serve immediately.
• 125ml milk, semi skimmed• 125ml tap water• 50ml vegetable oil• 250g rice flour
• 2 eggs, free-range• 200g cheddar, grated• Lo salt, pinch• Ground black pepper, pinch
B R A Z I L I A N B R E A K FA S T D O U G H B A L L S
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Milk, Egg
METHOD
1. Stir the yeast and honey into the tepid water, then leave for a couple of minutes to bubble up a bit.
2. Peel and mash the banana. Crack the egg into a bowl and beat together.3. In a mixer, Put the flour, mashed banana, beaten egg, coconut milk, coconut and a small pinch
of salt in the bowl and combine using the dough hook.4. Add the yeast mixture and let the mixer run for 15 minutes. Cover the bowl with clingfilm and
let prove for 1 hour.5. Tip the dough onto a clean, floured surface. Knead for a few minutes and bring into a ball.6. Divide the dough into 2 pieces and push into 2 greased 13cm x 18cm loaf tins. Cover the tins
with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.7. Preheat the oven to 200ºc.8. Cook the loaves for approx. 30 to 35 minutes, until the crusts are golden-brown, and sound
hollow when tapped.9. Transfer to a wire rack to cool a little before serving.
• 7g dried yeast• 2tbsp. honey• 200ml tepid tap water• 1 banana• 1 egg, free-range
• 800g strong white flour , plus extra for dusting
• 400ml coconut milk• 200g desiccated coconut• 10g stork, for greasing
C O C O N U T B R E A D
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES 2 Loaves ALLERGENS Wheat, Sulphur Dioxide, Milk, Egg, Gluten
METHOD
1. Peel and finely chop the onion. Halve the tomatoes, scoop out the seeds with a teaspoon and discard, then finely chop the flesh.
2. Finely chop the coriander stalks and leaves. Halve the chilli, deseed and finely slice.3. Whisk the eggs together until well combined, then season generously and whisk in the onion,
tomatoes, coriander, chilli, turmeric, garam masala and cumin.4. Put the spinach leaves into a bowl, squeeze just enough lemon to coat, toss together, then
leave to one side.5. Melt a little of the stork in a medium non-stick frying pan over a medium heat and ladle in a
little of the omelette mixture. Swirl the eggs around for 2 minutes, pushing them to the middle and tilting the pan so that all the mixture has a chance to set.
6. Leave it for a minute, until fully cooked, then slide the omelette on to your serving plate. Top with a little of the dressed spinach and fold the omelette in half.
7. Serve straight away, and repeat with the remaining stork, omelette mix and spinach.
• 3 red onion• 10 tomatoes• Coriander, large handful,
chopped• 4 green chillies• 20 eggs, free range
• 2½tsp. ground turmeric• 2½tsp. garam masala• 2½tsp. ground cumin• 250g spinach leaves• 2 lemons • 150g stork
B O M B AY O M E L E T T E
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Milk, Egg, Gluten
METHOD
1. Mix all the dry ingredients together in a large bowl. Gradually beat in the egg, then add the milk slowly, whisking well to get as smooth a batter as possible.
2. If you’re making sweet waffles, grate in the orange zest and add a few drops of vanilla extract.3. Get your waffle machine ready. Once it’s hot, ladle in the batter mixture and seal, following the
machine instructions until your waffles are cooked.4. Serve with whatever takes your fancy.
• 150g self-raising flour• 2tsp. baking powder• 2tsp. caster sugar• 2 eggs, free-range
• 480ml milk, semi-skimmed• 2 oranges• 1tsp. vanilla extract, optional
B R E A K FA S T WA F F L E S
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Wheat, Milk, Egg, Gluten
METHOD
1. Heat a lightly greased flat griddle or heavy based frying pan over medium-high heat.2. Mash potatoes with flour, stork and salt until a stiff dough forms.3. Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to
about 1cm thick. Cut into 10 triangular wedges.4. Working in batches, cook potato bread in hot pan, turning once until golden brown, approx. 4
to 5 minutes each side.
• 1.2kg white washed potatoes• 140g stork• 300g self-raising flour
• ½tsp. lo salt• 30ml vegetable oil
P OTATO B OX T Y
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Wheat, Milk, Gluten
METHOD
1. Preheat the oven to 180°c. Line a 12-hole muffin tin with 10 paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper.
2. Peel the sweet potatoes or squash and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side.
3. Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.
4. Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.
5. Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes, or until golden and set.
6. These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days.
• 30ml vegetable oil• 600g sweet potatoes• 4 spring onions• 2 red chillies• 6 eggs, free-range • 3tbsp. cottage cheese
• 250g wholemeal self-raising flour
• 50g Parmesan cheese• 1tbsp. sunflower seeds• 1tbsp.poppy seeds• Lo salt, pinch
S W E E T P OTATO S AVO U RY M U F F I N S
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Wheat, Rye, Milk, Egg
METHOD
1. Peel, core and finely grate the apples.2. Place all the ingredients in a non-stick pan over a medium heat and simmer for 10 minutes, or
until thick and creamy, stirring regularly.3. Allow to cool before serving. For more information on stages of complementary feeding, click
here.
• 2 apples, grated• 120g porridge oats
• 800ml milk semi-skimmed• 1tsp. ground cinnamon
A P P L E & C I N N A M O N P O R R I D G E
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Oats, Milk, Gluten
METHOD
1. Preheat the oven to 180°c. Line a 25cm ovenproof frying pan or tin with a scrunched sheet of wet greaseproof paper.
2. Place 200g of figs in a food processor with the oil, yoghurt, sultanas, vanilla extract, peeled bananas and eggs, then blitz until smooth.
3. Add the flour, baking powder, ground polenta, poppy seeds and turmeric and pulse until just combined, but don’t overwork the mixture.
4. Coarsely grate and stir in the apple.5. Spoon the mixture into the prepared pan and spread out evenly.6. Tear over the remaining figs, pushing them in slightly, then scatter over the pumpkin seeds.7. Bake for approx. 35 minutes, until golden, cooked through and an inserted skewer comes out
clean. Transfer to a wire rack to cool a little before serving.
• 150g dried figs• 100g sultanas• 75ml olive oil• 125ml natural yoghurt• 1tbsp. vanilla extract• 4 bananas • 2 eggs, free-range
• 150g wholemeal self-raising flour
• 1tsp. baking powder• 100g ground polenta• 1tbsp. poppy seeds• ½tsp. ground turmeric• 1 apple• 50g pumpkin seeds
F I G G Y B A N A N A B R E A D
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Wheat, Rye, Milk, Egg, Gluten
METHOD
1. Preheat the oven to 150°c. Halve and place the tomatoes cut-side up on a baking tray, season generously and drizzle with oil.
2. Roast slowly for approx. 1½ hours, until they are sticky and dried out.3. When you’re ready for breakfast, pick the basil leaves, then pound in a pestle and mortar with a
pinch of sea salt until you have a paste. Pour in a good splash of oil and squeeze in the juice of ½ lemon.
4. Halve your avocados and scoop out the flesh. Place in a bowl, squeeze in the other lemon half and season with salt and pepper. Gently mash with a fork to bring it all together.
5. Toast the bread, then divide between 10 plates and generously spread on the avocado and top with the tomatoes.
6. Top each serve with crumbled feta, a handful of rocket and a drizzle of basil oil.
• 20 cherry tomatoes• 25ml olive oil• Basil, small handful• 2 lemons• 3 avocados• 10 slices of bloomer bread
• 250g feta cheese• Rocket, large handful’s,
chopped• Lo salt, pinch• Ground black pepper, pinch
AVO C A D O & S LOW R OA S T E D TO M ATO E S O N TOA S T
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Wheat, Milk, Gluten
METHOD
1. Beat together to eggs and milk in a shallow bowl. Stir in the chopped herbs and spring onions. Season lightly with salt and pepper.
2. Soak one or two slices of bread (depending on the size of your pan) in the beaten egg mixture for 2-3 minutes, turning the bread over to cover both sides. Don’t leave it too long or it will get soggy and fall apart.
3. Heat the oil in a large non-stick frying pan over a low-medium heat. When hot, add the soaked bread, 1-2 slices at a time, and cook for 2-3 minutes until crisp and golden brown underneath. Turnover and cook for another 2-3 minutes on the other side. Keep warm while you cook the remaining bread.
4. Serve the toast lightly dusted with cinnamon and drizzled with honey and Greek yoghurt.
• 10 eggs, free-range • 180ml milk, semi-skimmed• Flat parsley, small handful,
finely chopped• Dill, small handful, finely
chopped• 1 spring onions, bunch,
finely chopped
• 10 granary bloomer, slices• 30ml vegetable oil• 1tsp. ground cinnamon,
for dusting • 50g honey for drizzling • 150g Greek yoghurt
V E G E TA R I A N G R E E N F R E N C H TOA S T W I T H H O N E Y
COOKED BREAKFAST WEEK
INGREDIENTS
SERVES Ten ALLERGENS Wheat, Barley, Milk, Egg, Gluten
METHOD
RECIPE BOOKLET
NOVEMBER
BREAKFASTWEEK
COOKED
