I'm not an egg eater. Quiche or frittata is as eggy as I get. This presents a few problems at breakfast time. You know, first world kind of problems. There might only be three items on the menu that don't feature eggs. In actual fact, when you're as indecisive as I am this is probably a good thing.
Needless to say, going out for breakfast doesn't always set my world on fire. Cooking something nourishing and comforting to start the weekend does. Sometimes this is as simple as a cracker cup of tea and a piece of good sourdough, thickly spread with butter and home made jam. In winter I exercise my love of porridge and in summer I feel very virtuous with a bowl of oats, yoghurt, fresh fruit and a little milk.
I've had a funny little recipe cutting in my "yet to cook" pile. It's been there for as long as I can remember. Back when Matthew Evans used to write his column in the Good Weekend Magazine. Evans precedes his recipes for Honeyed Breakfast Polenta and Breakfast Semolina with the following:
"Tell me a joke and sing me a song, stroke my brow gently and cuddle me along. It's the weekend today, with comforting food, so let's have a slow brekky to get me in the mood."
Isn't that lovely? I feel like it's Saturday morning already.
This morning I was talking all things breakfast on ABC Local Radio with Jennifer Ingall and Anna Moulder. What a great excuse to finally exercise this recipe cutting. I made the Breakfast Semolina, with pale yellow semolina and full cream milk. It came together quickly and was so white. I expected a stodgy gruel; but, when eaten hot, it was creamy and mild. I added the suggested rosewater and pistachio and substituted quince jelly for the raspberry jam.
I also made crumpets. I'm seeing a lot of crumpets at the moment. In magazines, on instagram and in conversations with friends. If you've got an hour up your sleeve they're super easy. I'd go as far as saying easier than pancakes. By complete coincidence, the recipe I used was another Matthew Evans gem, this time from SBS Feast magazine (polenta also made an appearance - the same recipe, this time with salty caramelised pears).
What I love about these is they taste fantastic straight out of the frying pan, but they're also just as good toasted the next day. You could even try adding a little cinnamon to the mix.
My tip? Once the crumpets are looking dry in the pan and ready to turn, the crumpet or egg rings should lift away easily, so you can easily flip.
Recipes and/or links below. Have a great weekend everyone.
1L full cream milk
Quince Jelly or your favourite jam (raspberry was recommended)
A few drops of Rosewater
A handful of pistachio nuts, roughly chopped
Warm milk, salt and semolina together in a saucepan and slowly bring to the boil, stirring continuously. Reduce the heat to a simmer and continue to stir for a few minutes until you get a smooth, thick consistency. This can come together quite quickly.
Serve into warmed bowls. Drip rosewater, scatter pistachios and dollop jam.
Sweet polenta with salty caramelised pears
Find it here.
Crumpets with whipped leatherwood honey butter
Spot it there.