The food bloggers breakfast must be a thing of wonder. Cold soaked oats, Manuka honey, and exotic berries topped off with superfoods smoothie packed with vitamins. Alas as a working dad heading off on the school run it’s lucky to be a piece of toast with too much butter* and some homemade jam. Now there is nothing wrong at all with toast and at the weekend it is a great start to your day. Sourdough with some smoked salmon and creamy scrambled eggs or with crushed avocado, eggs poached or boiled and a little chilli kick.
Now I will be honest my breakfast aims do tend to aim towards a sky-high pile of bacon, well a full fry up to be honest or a tower of pancakes. I do however like porridge made with milk ( sorry true Scots ) with a little brown sugar sprinkled on top and another favourite made from oats, home baked granola. Granola is a very popular breakfast cereal made from the aforementioned oats with oil and honey or sugar.
So, if you ’ve not already noticed a theme not particularly healthy but very tasty. Factory manufactured granola can be quite expensive and yet it is so very easy to make at home. It is delicious mixed with dried fruits and nuts such as flaked almonds, apricots, raisins, and sultanas or eaten with creamy, natural yoghurt, sliced banana and sprinkled with blueberries.
A bit about Home baked Granola
Granola was invented and trademarked in America by a contemporary of John Harvey Kellogg as a baked breakfast cereal at a similar time to muesli, which is also made from oats although neither sweetened or cooked. With the addition of nuts and dried fruits, granola is often marketed as a ‘healthy option’ however it does contain a lot of sugar. Granola or pressed granola bars ( similar to Flapjack ) are a good source of energy and is often carried by long-distance hikers. Granola can also be used in making and garnishing desserts such as my recipe for Cranachan or served with iced lemon parfait and lemon curd.
*I love butter
that much we are almost having a relationship.
Oats are gluten free but can cause a similar reaction and may be processed in factories that process wheat and barley.
Fluffy American style pancakes or griddlecakes are often served for breakfast across the North American continent piled up in towers dripping with maple syrup. This is how I first encountered them sat at the counter in a diner on the West coast. They were served with a side of crispy grilled streaky bacon the size of a small hill and enough coffee to float a cruise liner. The waitress wore a red and white gingham apron and I felt as if I had walked on to a movie set.
pancakes are made from a light batter cooked on a flat top, griddle plate or in
a heavy-bottomed frying pan. The batter is made with flour, eggs, a raising
agent and milk, buttermilk or yoghurt and have a moist open texture. Scotch
pancakes or drop scones are made with a similar but sweeter thicker batter so are
similar in appearance but smaller with a heavier texture. Scotch pancakes are
made to be slathered in salty butter.
Now at home, the girls all love crepes, so if I make griddlecakes or drop scones, I would have to eat the whole stack and it would have to be with bacon. If you prefer yours just sweet, as a dessert, you can serve them with nuts, fruits like bananas, blueberries and apples with cinnamon, honey, cream, ice cream, and chocolate sauce, just like pancakes. However you like your American pancakes, savoury or sweet, enjoy.
Allow 3 pancakes per person unless I’m coming then make a double batch, please.
My perfect Christmas Dinner – Sides. A perfect Christmas roast turkey dinner isn’t a perfect Christmas dinner for me without the stuffing, gravy, roast potatoes, and the rest of the sides. Honey roast parsnips, buttered carrots and today’s recipes braised red cabbage, Brussel sprouts and of course cranberry sauce.
My perfect Christmas dinner -Braised Red Cabbage
Braised red cabbage is a beautifully versatile accompaniment to a host of winter dishes pies, casseroles and stews, seasonal roasts such as venison and game birds. You can adjust / experiment with the recipe and adapt it to suit whatever you are serving it with.
You can experiment and add a large grated cooking apple to your recipe and braise in cider, replace the redcurrent jelly for cranberry sauce or add a small handfully of raisins to the pan at the start of cooking.
Stir Fry Brussel Sprouts
We all love Brussel sprouts and I am sure you will too if you follow this simple recipe. If you bought your sprouts are on the stalk, twist each one off. Remove any discoloured or damaged leaves. Next, trim the base and cut an larger ones in half. Wash and drain.
Bring a large pan of salted water to the boil and add the Brussel sprouts. Remove after five minutes and plunge into cold, iced water. This stops the brussels over cooking. Drain thoroughly. To serve heat two heaped tablespoons of butter in a large, heavy-bottomed frying pan with a splash of olive oil. Toss the brussels in the pan over a medium-high heat for three to four minutes until thoroughly heated but still a little crunchy. Season well, top with a few toasted flaked almonds and serve.
My perfect Christmas dinner – cranberry sauce
This is my go to recipe for a delicious homemade Cranberry sauce. It may seem quite a lot but it goes just as well a roast chicken or in a cold turkey sandwich.
I promise you will never go back to cranberry sauce from a shop again once you have tried this.
The perfect Christmas roast turkey dinner. Most families in the United Kingdom traditionally sit-down on Christmas afternoon for their festive Christmas Dinner. Today you find the centerpiece is usually a roast Turkey served with stuffing, sausages wrapped in streaky bacon ( pigs in blankets ), crisp roast potatoes, parsnips, Brussel sprouts and lots of other vegetables, and cranberry sauce. This is followed by Christmas pudding and brandy sauce, maybe sherry trifle and mince pies. But how have we got here?
A bit of Christmas Dinner history
‘If he is to get on in life, he must get on umbly, Master Copperfield!’ In medieval England, if you were very rich you might have eaten venison for Christmas. Killed in your hunting grounds and the bits or umbles – the heart, lungs, liver, tongue, and kidneys would be chopped, mixed and baked in a pie to be given to the poor. The original [h]umble pie. Down the pecking order ( sorry ) you might find goose or woodcock covered in butter and saffron and roasted. For dessert, you would find frumerty a thick, spiced porridge. This was made with currents and enriched with egg yolks. Alternatively there might be a boiled plum pudding. The ancestor of today’s Christmas pudding made with suet and dried fruit. It would be flavoured with clove, ginger, and cinnamon. Plum is an old term for raisins.
A boar’s head would be the centerpiece of the Christmas feast for a Tudor nobleman. It is believed that the tradition is centuries-old. It came from pagan celebrations of the Norse god of the harvest. If you could not get hold of the highly prized head, you would have a ham which is now a staple of many Christmas meals. Sugar, spices, and nuts were considered highly exotic and very expensive. Highly decorated marzipan sweetmeats were a sign of your wealth and importance.
‘My name is Sherlock Holmes. It is my business to know what other people don’t know.’ During the 17th century, turkeys started to become part of the Christmas feast. Although goose would remain the most popular roast well into the Victorian era. It was common for goose “Clubs” to be set up, allowing working-class families to save up over the year towards buying a goose. Sherlock Holmes solves a tricky case involving the theft of a precious stone the blue carbuncle when it is found in a Christmas club goose.
Gingerbread has an incredibly long history, near to a thousand years. Originally it was often sold in monasteries, pharmacies, and markets. Gingerbread was prized for its supposed medicinal properties and was used to aid digestion. It became so popular its manufacture was highly regulated in Germany and supervised by a guild. The guild lifted the restrictions on who could bake gingerbread at Easter and Christmas. By Victorian times Gingerbread men were baked and hung on the Christmas tree.
A dickens of a christmas
In the 18th and 19th century, Twelfth Night, the fifth of January, was one of the most important dates in the festive calendar. Twelfth Night was the last feast of the Christmas celebrations ( Epiphany ). The centerpiece of the parties, which involved eating, drinking and playing games was a cake. A forerunner to today’s Christmas cake it evolved from an enriched fruit bread to a more familiar fruit cake decorated with almond and sugar pastes. A dried bean was included in the recipe. Whoever found it was crowned ‘Lord of Misrule’ or ‘King of the Bean’ and presided over the festivities.
The perfect Christmas roast turkey dinner
When Queen Victoria came to the throne in 1837, the turkey was still an expensive choice, only for the very rich, for Christmas dinner. A famous Christmas dinner scene appears in Dickens’ A Christmas Carol, where Scrooge sends Bob Cratchit a large turkey. In northern England, roast beef was commonly served on Christmas Day while in London and the south of England, a goose was still the favourite. Those too poor to afford beef or goose made do with rabbit. However, by the end of the 19th century, most people feasted on turkey for Christmas dinner.
Mincemeat was from Tudor times, when chopped meat mixed with dried fruits, sugar, and spices. This recipe continued right up to the Victorian era when less and less meat was included in the recipe. The mince tart you eat today is filled entirely with dried fruits, sugar, spices, and suet to keep it moist. Most premade mincemeat mixtures now use vegetable fats rather than the traditional suet in keeping with mincemeats origins.
So today’s recipe is for the Christmas centerpiece a roast turkey. I have memories of my mum getting up at 6am to put the oven to prepare a monster of a turkey for the family. As in popular legend, it did seem that we ate turkey leftovers for days after. You should never put stuffing into a turkey cavity as it will not cook properly and could be a health risk but I do like to stuff the breast end of the bird which helps keep the meat moist. I have included my favourite stuffing recipe.
So today’s recipe is for the Christmas centerpiece a roast turkey. I have memories of my mum getting up at 6 to put the oven to prepare a monster of a turkey for the family. As in popular legend, it did seem that we ate turkey leftovers for days after. You should never put stuffing into a turkey cavity as it will not cook properly and could be a health risk but I do like to stuff the breast end of the bird which helps keep the meat moist. I have included my favourite stuffing recipe.