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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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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Sticky Meatballs w/ Cauliflower Quinoa Pilaf (GF w/ Veg Variation)

Valentines Main: Sticky Glazed Meatballs with Cauliflower Quinoa Pilaf (GF with Vegetarian Variation)

We’re onto part two of the Valentine’s meal! Yesterday there were these Lettuce Boats with Sweet Potato, Grapefruit and Paprika Mayo now we’ve got some stellar sticky meatballs with a quinoa pilaf. This is ridonc good. Like so good that I froze the extra veggie ‘meatballs’ and ate them for a week for lunch.

(Also a quick note that I was invited to speak to the lovely Celine of Pure Green Mag on their podcast – if you want you can take a listen here!)

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Lettuce Boats w/ Sweet Potato, Grapefruit and Paprika Mayo {GF}

Lettuce Boats with Sweet Potato, Grapefruit and Paprika Mayo

Valentine’s day is rapidly approaching and given that I hardly ever create occasion-themed food I thought it would be a nice change to make a Valentine’s menu plan. I know that anyone living in London is completely screwed if they don’t get a reservation at least a month in advance for any of the popular restaurants! So for anyone stuck without a booking, or people just planning to stay home for the 14th, that’s what these dishes are for!

While it is primarily intended to be for Valentine’s day, I haven’t gone overboard with hearts and all that crap so it’s basically just a nice 3-course dinner for entertaining….

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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

Triple Chocolate-Vanilla Swirl Crumb Cake {for How Sweet’s Baby Shower!!}

Triple Chocolate-Vanilla Swirl Crumb Cake 057

Cake is a celebration food to most people – you’ve probably heard the phrase ‘a party without cake is just a meeting’ – so I thought it would be ever so appropriate to make one for celebrating Jessica from How Sweet It Is’ virtual baby shower!! If you haven’t heard of her blog somehow you know I’m going to tell you to go read it, pronto, especially if you’re in need of some serious food porn inspiration and a good laugh. Jessica is the sweetest, most upbeat person and I’m pretty sure her kid will have the happiest life ever (who wouldn’t when you get to eat the food she makes every day). Now, I’ve never been to an actual baby shower before but if it consists of a bunch of friends making hella food and eating it together, I’m game. Sounds like the only type of party that should exist to be honest.

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Healing Green Tea & Chickpea Soup with Garlic Tortilla Triangles

Healing Green Tea & Chickpea Soup with Garlic Tortilla Triangles

A problem I’ve discovered from hanging out with freshers* and going to freshers’ parties is that it’s really really easy to become ill.

You might remember that I visited Leeds a couple of weeks ago when I wrote my post about mini lemon cakes. What I didn’t know as I sat there blabbing about food is that the next day I’d have the ‘flu. Ahhh I was so blissfully unaware. A 35p packet of paracetamol, a lot of travel tissues and a few mugs of Lemsip and I was on the mend…or so I thought.

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Small Batch Lemon Cakes {Gluten Free, High Protein}

Small Batch Lemon Cakes (Gluten Free + High Protein)-2

 

Hello lovelies, I’m up in Leeds this week living the pretend-uni-life in my friend’s halls (she actually is at uni here though). I’ve got spag bol simmering on the stove and Swedish chocolate cake batter ready to go into a cake tin – I’m totally ready for this semi-adult life.

I thought it was about time I posted a cake recipe on my blog though, I mean it’s been a really long while since I’ve made anything cakey on TWC. I did have a gluten-free Swiss Roll recipe up on GB chefs last week but you probably didn’t see that SO I made some mini loaf cakes!

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