Waffled Brioche French Toast

Waffled Brioche French Toast

With Mother’s Day coming up this weekend (well, in the UK at least) loads of people must be thinking about what to make to surprise their mums with for Sunday brunch. I’m teaming up with Cuisinart this month to create some ‘Classic Dish with a Twist’ recipes like this stunner. It’s super easy to make and is a snazzy mash-up of two of my favourite classic brunch dishes.

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Overnight Spiced Sugar Buns

Overnight Spiced Sugar Buns

Being a self proclaimed cinnamon queen and breakfast fanatic means that birthday breakfasts are going to be:

– most likely spiced
– sweet
– require the kind of effort and will power to get out of bed early to bake that I’ll only muster up once a year

Oh and this is a competition between Me and Me, trying to outdo the previous years of celebratory breakfasts (like Monica Geller with Thanksgiving dinner).

Overnight Spiced Sugar Buns

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DIY Coconut Yogurt (Coyo) + Blueberry Pie Oats + Dutch Baby Pancakes + Flourless Lemon Cake (GF)

Blueberry Pie Overnight Oats 035

I’ve had a few recipes up around the web recently! In the pre-and-post-birthday mayhem I haven’t had time to write about these magical birthday breakfast buns yet (photos and recipe coming shortly, though). However while you wait for all that spicy, buttery goodness why not check out my other recipes after the jump!

Flourless Lemon cake + Dutch Baby Pancake DIY Coconut Yogurt

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Ricotta Hotcakes with Honeycomb Butter (Granger & Co. Style)

Ricotta Hotcakes with Honeycomb Butter (Granger & Co. Style)

It’s painfully obvious that I effing love breakfast. Cooking it, eating it, photographing it – all brilliant. I find that I enjoy food so much more if I’ve made it myself and breakfast is just one of those meals that’s not so demanding to cook for. Once all that mixing, measuring, frying and flipping is done, I appreciate the effort and ingredients that I put into making the dish. It’s different at restaurants though as breakfast menus can be super standard (I mean, I’ve only seen a breakfast burrito on one menu in London!?). It really takes something special to make me love a brunch dish at a restaurant so much that I want to replicate it at home.

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My Fave Gluten Free Pancakes (and Sticky Toffee Pudding Pancakes!)

My Fave Gluten Free Pancakes (and Sticky Toffee Pudding Pancakes!)

Long time no..blog, eh? So long in fact that I am yet to say happy new year to you all!!

2014 was probably one of the most draining (but awesome!!) years of my life. Exams blah university applications blah blah the cookbook blah blah. I was saying yesterday on instagram to someone that I think that by October I’d used up my quota for being able to get my shiz together! It’s pretty evident from the fact that I have like 2 reviews, 2 giveaways and 4 recipes currently in my drafts to finish writing. Whoooopsie.

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Bagel Bread Loaf

Bagel Bread Loaf

My parents are bagel snobs. Having lived in New York for a number of years, they both have very high standards when it comes to this particular breakfast item. You can get alright bagels here in the supermarket (and really good ones from Brick Lane but, allow, that’s the other side of London) however apparently they’re not as good as the ones in NYC.

In fact, my mum is so insistent on boycotting the ones here that a few years ago after visiting her friend in New York she came back with half a suitcase of bagels from The Bagel Store in Brooklyn. She brought me a French Toast one – heelloooo yes, yes I will eat that. (Maybe that should be the next bagel bread loaf flavour adventure?). They were much chewier than the ones I was used to with a kind of sticky texture which welcomed a layer of cream cheese.

Bagel Bread Loaf

 Due to this bad bagel situation I did attempt making them once in the past – half of them worked beautifully and the other half kind of looked like someone had sat on them… They just deflated :/ So I was like eff that, I can live without bagels and resorted to spreading poppyseed-sprinkled cream cheese onto my regular toast. (It does taste pretty good but not as good as the real deal)

I think that recently bagels have started to have a bad rep due to how ‘calorie dense’ they are. I’ve seen breakfast suggestions on health websites being all like ‘half a whole wheat bagel topped with 1 tsp of low fat peanut butter’. Errrm I don’t know about you but if I’m eating a bagel I am committed to it. I will put the whole damn thing in the toaster, spread on as much cream cheese as I dare and eat it all. I do know people who would probably only be able to eat half  of one and some who could eat WAY more than one so I came up with a solution.

Bagel Bread Loaf

 A sliceable bagel loaf.

Want half a bagel? Sure! Grab a slice, the rest won’t go stale.

Ate one bagel and still feel like you want another half? GO FOR IT. Three slices and you won’t piss anyone off by leaving half a bagel in the bread bin.

It applies the same method as regular bagel making – boil risen pieces of dough briefly in some water pre-bake – but simplifies the shaping step and is baked in a loaf tin instead of separately.

Of course, this is just a basic recipe here (the only slight twist was using some whole wheat flour because I like the flavour, but you can swap that out for plain if  you wish) so you can change it as you please. I adore cinnamon-raisin bagels (who would have guessed?) so next time I make it I’ll probably knead some into the dough after the first rise and maybe sprinkle the outside of the loaf with cinnamon-sugar.

Whatever, the world is our bagel oyster. All hail bagel-loaf!!

Bagel Bread Loaf

 

Notes

– Recipe adapted from the ‘New York Bagel’ recipe in Hand Made Baking by Kamran Siddiqui
– 
I’ve used all the water stated in the recipe every time I have made this but, as Kamran says in the recipe, you may need less water depending on the flour you’re using.
– If you don’t have anywhere to leave the dough to rise you can create the perfect environment using your oven: boil some water and pour it into a shallow bowl or tray, place this inside your oven right at the bottom then turn the oven light on. Place your dough into the oven to rise – it should stay nice and warm in there without being too hot.
– Some bagel recipes require you to egg glaze them, some don’t. I added the egg glazing step to the recipe to ensure the pieces of dough stuck to each other after baking so the loaf would stay whole and also so the seeds on top would adhere well.

Bagel Bread Loaf
2 cups (250 g) white bread flour
1 1/3 cups (160 g ) wholemeal bread flour
1 1/4 tsp salt
1 tbsp sugar
1 tsp active dried yeast
1 1/4 cups (310 ml) warm water
For boiling & finishing:
1 tsp baking soda
1 tsp salt
1 tsp golden syrup, malt syrup or sugar
1 egg, beaten
Sesame seeds or poppy seeds for sprinkling

Stir together the flours and salt in a large bowl.

In a jug, mix the sugar, yeast and roughly half of the water together. Set aside for 5 minutes until slightly bubbly. Make a well in the centre of the dry ingredients and pour the yeast mixture in. Add half of the remaining water to the bowl as well. Stir it all together with your hands, adding more water as needed*. Tip the contents of the bowl out onto a clean work surface and knead for about 10 minutes until smooth and firm.

Lightly oil the bowl, return the dough to the bowl and turn to coat. Cover with a clean tea towel and leave in a warm place to rise for an hour.

Punch the risen dough down and divide into 5 equal pieces. Shape each piece into a ball and flatten into a thick oval. Place onto a floured baking tray and cover with oiled cling film. Leave to prove for 30 minutes in a warm place.

Meanwhile, bring about 2 litres of water to the boil in a large pot. Stir the baking soda, salt and syrup/sugar into the water and leave to simmer. Oil or butter a large loaf tin and use the sesame or poppy seeds to 'flour' the tin (if you don't want to use seeds, just oiling the loaf tin is fine).

Preheat the oven to 350 F (200 C). Use a slotted spoon to drop one oval of dough into the simmering water - boil for 1 minute then flip and boil for 1 minute on the other side. Remove from the water with the slotted spoon then place into the loaf tin. Repeat with the other ovals of dough, lining them up inside the tin next to each other. Brush the cracks in between the dough ovals with beaten egg to ensure they stick together during baking. Brush the top of the loaf with beaten egg and sprinkle on more sesame seeds or poppy seeds. Bake for 30-40 minutes until dark golden. Leave to cool in the tin for a few minutes before turning out onto a cooling rack to cool completely before slicing.

http://www.topwithcinnamon.com/2014/11/bagel-bread-loaf.html

Vegan Coconut Bostock + We’re going on a blog tour……

…we’re going to catch a big one..(?) (I hope someone got the bear hunt story reference there)

Vegan Coconut Bostock

Hola everybody,

The blog tour of my cookbook kicked off this week as it has just been released in America! For the next few weeks bloggers all over the place will kindly be posting recipes from my book (sometimes with mini interviews too!). Check the schedule out here so you can read (& cook) along with us :)

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Carrot Cake Pancakes with Vanilla Mascarpone + a giveaway

Carrot Cake Pancakes 039

It’s not hard to tell that breakfast food is my number one genre of tasty things to make. Take one look at my instagram and within a month of photos, 4/15 of them are of a breakfasty nature. I’d like to say that it’s because I’m a ‘morning person’ but I’m really, really not. It’s not that I’m grumpy at 7 am, I’m just kinda slow. Slow and forgetful. Don’t try to tell me facts when I wake up because half an hour later I will have no recollection of what was said. These traits aren’t particularly useful when trying to follow a recipe.

This is why, if I’m eating pancakes or waffles, there’s a 90% likelihood that it is midday. And now that it’s September I can officially feel not weird when eating warm, cosy food all the time. These pancakes are the epitome of what I’d want all my food to be like – warm, subtly sweet and slightly indulgent (helloooo vanilla mascarpone whipped cream! Yes I will dollop this on everything).

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Grain Free Matcha Granola and Iced Coconut Matchaccinos

Grain Free Matcha Granola and Iced Coconut Matchaccinos

No, that’s not what you might think it is – it’s actually granola (which is addictive as heck). I veeeery nearly called this Munchies Granola and then thought I should maybe not do that. Let’s save the weed puns for the comments sections, yeah? K Cool.

It IS green but that’s due to the heavy-handed sprinkling of teapigs organic Matcha powder that I threw into this grain-free granola mix. Having never tasted matcha before I wasn’t sure if I’d like it but given the jazzy colour and health benefits it boasts I was pumped to try it. I’m already a fan of green tea (especially the genmaicha version with brown rice in it) so of course I fell head over heels for the matcha powder, which is made of very finely ground green tea leaves. It has a slightly grassy/green taste to it (well, yeah) so pairs super nicely with fresh fruit e.g. it’s a perfect granola add-in.

Being pretty much 95% almonds/pecans/pumpkin seeds, the granola is mega yum all by itself. The matcha adds the ‘superfood’ quality and a kick of flavour so you don’t just have boring granola as per ushe. If you don’t have matcha powder you can leave it out of the granola mixture but I’d advise adding some cinnamon (what else would you expect?) to the mixture.

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