Great Kitchen

Anything Hash & Perfectly Poached Eggs Ingredients: 2 cups of vegetables cut into small cubes (today I used a leftover baked potato, some carrot, some swede(rutabaga), broccoli stems and a small onion) 1/2 TBS butter 1/2 TBS oil salt and black pepper 2 large free range eggs Instructions: Prepare your vegetables. Peel the carrots and swede, trim any fibrous bits from the broccoli stems, saving any leaves. Chop them all into a uniform size along with the potato and onion.  Heat the butter and oil in a heavy based skillet. (I used my cast iron.) Once the butter begins to foam, add the vegetables. Turn them to coat in the fat then turn the heat down low, cover and allow to cook over low heat for about 10 minutes until everything is tender. Remove the lid, turn up the heat, season to taste with salt and black pepper and cook, turning over occasionally until golden brown in places. Keep warm while you poach your eggs.  Have all your eggs at room temperature and break each into a...

Perfect Popovers ingredients: 85g plain flour, sifted (2/3 cup) 160ml whole milk (2/3 cup) 3 large free range eggs 1/4 tsp fine sea salt 1 1/2 TBS butter cut into 6 thin slices Butter and jam for serving instructions: How to cook Perfect Popovers Preheat the oven to 230*C/450*F/ gas mark 7.  Place a popover pan or 6 deep muffin cups into the oven to heat while the oven is heating and while you are mixing together the batter. Whisk together the flour, milk, eggs and salt until smooth.  Remove the hot pan from the oven and place a slice of butter into each cup.  It should pretty much melt right away.  Fill the cups half full of the batter and pop the pan back into the oven. Bake for 20 minutes, then reduce the oven temperature to 180*C.350*F/ gas mark 4.  Continue to bake for a further 15 to 20 minutes, until the popovers are puffed and golden brown. Serve warm with butter and jam. source :  https://theenglishkitchen.blogspot.com/

Sweet Milk Pancakes ingredients: 75g butter, plus extra for buttering the griddle pan (1/3 cup) 300ml milk (1 1/4 cup) 2 large free range eggs 180g plain flour (1 1/3 cups) 1 TBS caster sugar 4 tsp baking powder 1/2 tsp salt maple syrup, butter and fresh fruit to serve instructions: Put the butter and milk into a small saucepan.  Heat gently to melt the butter. Set aside to cool. Lightly beat the eggs and then whisk in the milk and butter mixture, combining well.  Measure the flour, baking powder, salt and sugar into a bowl.  Add the wet ingredients all at once.  Stir together to combine just until the dry ingredients are incorporated.  The mixture doesn't need to be completely smooth, and in fact is better if you don't overmix it. Heat a large griddle pan and butter it lightly by rubbing the surface carefully with a piece of kitchen paper towelling that has been dipped in softened butter. To make pancake men (and I suggest you do these one at a time) ladle a ci...

Berry & Cream Croissant French Toast  ingredients: For the Casserole: 2 large free range eggs, beaten lightly 120ml whole milk (1/2 cup) 1/2 TBS Maple syrup 1 tsp vanilla extract 1/4 tsp ground cinnamon pinch salt 3 large stale croissants, torn or sliced into chunks (you want about 3 cups) 3 ounces wild blueberry jam (1/3 cup) 3 ounces cream cheese, cut into small cubes 2 TBS cold butter, sliced powdere sugar to dust at the end To Serve: Whipped cream maple syrup fresh berries instructions: Beat th ggs, milk, maple syrup, vanilla, cinnamon and salt together in a bowl. Add the croissant chunks and gently toss together. Butter a 6 by 8 inch baking dish. Layer half of the soaked croissants in the dish. Dot with the jam and the cream cheese. Top with the remaining croissants and pour over any egg/milk mixture that remains in the bowl. Let stand for at least half a hour or in the refrigerator overnight, covered. Preheat the oven to 190*C/375*F/ gas mark 6. Dot the top with the slice...

Swedish Pepparkakor Cookie Butter Croissants ingredients: For the Cookie Butter filling: 100g Swedish pepparkakor cookie crumbs (3/4 cup) 85ml of water (1/3 cup, plus 1 TBS) 1/4 tsp ground cinnamon 2 TBS golden syrup (if you can't get that use corn syrup) 85g coconut oil (1/2 cup) You will also need: 8 stale regular sized croissants 4 TBS melted butter 4 TBS cinnamon sugar 1 TBS cookie crumbs as above To finish: 60g icing sugar (1/2 cup) milk to thin additional crumbs as desired instructions: You may not need all of the cookie butter, depending on how rich a filling you want for your croissants. I used it all, but I am greedy Gus. Measure the cookie crumbs into a saucepan along with the water, cinnamon and golden syrup. Heat over low heat stirring constantly, until the crumbs have dissolved and you have a smooth lump-free mixture. Pour and scrap into a tall beaker. Let cool. Add the coconut oil. Blitz with an immersion/stick blender until smooth. You can store this in a jar in the ...

Apple Puff Pancake ingredients: 2 tsp softened butter to butter the pan 150g white sugar, divided (3/4 cup) 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 4 large Granny Smith apples, peeled and cut into 1/4 inch slices 140g plain flour (1 cup) 1 1/2 tsp baking powder 1/4 tsp salt 2 large free range eggs, at room temperature 240ml whole milk, at room temperature (1 cup) icing sugar to dust and maple syrup for pouring instructions: Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a heavy 10-inch oven proof skillet with the softened butter and set aside. Take 2 TBS of the sugar and mix with the cinnamon and nutmeg.  Add the apples and toss well together.  Transfer to the buttered skillet. Whisk together the flour, baking powder and salt along with the remaining sugar, until well blended. Whisk together the egg and milk.  Add all at once to the flour mixture.  Whisk together until smooth and well blended. Pour the batter over the apples in the skillet.  Giv...