OATMEAL PORRIDGE RECIPE

INGREDIENTS

4 cups (1 liter) water
1 cup (180 grams) steel-cut Irish Oatmeal
1/4 teaspoon salt
For Garnish:
Brown or White Sugar and Rich Milk or Cream

PREPARATION

In a medium sized saucepan bring the 4 cups of water to boil. Sprinkle the oatmeal over the boiling water, stirring constantly to prevent any lumps from forming. Add the salt and reduce the heat to low and allow the porridge to simmer for 30 minutes, stirring occasionally.
Serve with brown or white sugar and rich milk or cream.
Leftovers can be covered and refrigerated for another morning. To reheat, simply add a little hot water or milk to thin out the porridge and then place in the microwave or in a heatproof bowl over a saucepan of simmering water until warm.
Makes 4 servings

BREAKFAST TIRAMISÙ RECIPE

INGREDIENTS

3/4 cup (180 ml) ricotta, whole milk or skim
1 tablespoon granulated white sugar
1/4 teaspoon pure vanilla extract
8 crisp ladyfingers (Savoiardi)
1/2 - 3/4 cup (120 - 180 ml) espresso or strong brewed black coffee (at room temperature)
1/4 cup chopped semisweet chocolate
Fresh berries

PREPARATION

Have ready 2 - 6 ounce ramekins, custard cups, or dessert bowls.
In a small bowl, whisk the ricotta with the sugar and vanilla extract. Taste and add more sugar and/or vanilla, if needed.
Place the espresso (or coffee) in a large shallow bowl (add sugar if you like).
There are two ways you can make your Breakfast Tiramisù: One is to spoon about 2 tablespoons of the ricotta mixture into each bowl. Sprinkle with a little chocolate and a few berries. Dip the ladyfingers in the coffee and lay 2 ladyfingers in each bowl. Repeat the layers: cheese, chocolate, berries, ladyfingers.
Dip the ladyfingers in the coffee and place 4 of them upright in each bowl. Then spoon about 2 tablespoons of the ricotta mixture into each bowl. Sprinkle with a little chocolate and a few berries. Repeat the layers: cheese, chocolate, and berries.
Cover each bowl with plastic wrap and place in the refrigerator for at least four to six hours (preferably overnight) to allow the layers to blend. Serve cold.
Serves 2 people.

BRANDIED FRENCH TOAST

INGREDIENTS

4 large eggs
4 tablespoons milk
Dash of granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons brandy
6 ounces ricotta cheese
4 ounces cream cheese
16 slices French bread
Vegetable oil

PREPARATION

Whisk eggs, milk, sugar, vanilla extract and brandy together well.
Combine ricotta and cream cheese together in a food processor. Spread cheese mixture on 8 slices of bread. Make a "sandwich" by placing remaining 8 slices of bread on top. Soak "sandwiches" well in egg mixture.
Heat oil in large skillet until hot. Drop sandwiches in hot oil and "toast" until golden brown on both sides. Remove and drain on paper towels.
To serve, cut "sandwiches" in half. Dust with confectioner's sugar.
Serve with maple syrup.
Serves 4.

BACKED FRENCH TOAST WITH CHERRY TOPPINGS

INGREDIENTS

Serves 6 to 8.
1 1/2 cups milk
6 eggs
1/3 cup maple syrup
3 tablespoons granulated sugar, divided
1 tablespoon grated orange peel
1/3 teaspoon salt
8 slices French bread (4 x 3 x 1-inch)
4 cups sweet cherries, halved and pitted
1/2 cup orange juice
Vanilla yogurt

PREPARTION

Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well. Pour half of mixture into each of two 9-inch-square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight. Marinate cherries in orange juice and remaining 1 tablespoon of sugar overnight.
Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in preheated 400 degree F oven for 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt. Serve immediately.

BLACK PEPPER ROAST POTATOES

INGREDIENTS

250g/8¾oz butter, at room temperature
6 shallots, peeled and finely chopped
1 tbsp fresh thyme leaves
1 garlic clove, peeled
2 tbsp cracked black pepper
6 large Desiree potatoes, cut in half and par-boiled in their skins in boiling salted water
3 tbsp goose fat
2 tbsp chopped fresh parsley

PREPARATION

1. Preheat the oven to 200C/390F/Gas 6.
2. In a mixing bowl, combine the butter, shallots, thyme, garlic and black pepper; slather this mixture over the potatoes.
3. Transfer the potatoes to a baking tray. Place in the oven and cook for 25-30 minutes, until cooked all the way through and crisp on the outside. Serve hot.

STRESS-FREE FULL ENGLISH BREAKFAST

INGREDIENTS

Per person, allow:
2 sausages
2-3 rashers of bacon
2 flat mushrooms
1-2 ripe tomatoes
1 thick slice of black pudding
1 large egg
1 slice of bread

PREPARATION

Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.

For the sausages:
Always buy sausages with a high meat content. Cook these first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.

For the bacon:
Choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.

For the mushrooms:
Brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.

For the tomatoes:
Cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.

For the black pudding:
Cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.

For the fried bread:
For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.

For the fried eggs:
Break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.

Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.

WHITE HOUSE CINNAMON ROLLS RECIPE

INGREDIENTS

2 tablespoons yeast
1 cup warm water
3 tablespoons butter
5 to 6 cups flour
1 cup granulated sugar
1 teaspoon salt
1 cup warm milk
2 eggs

PREPARATION

Mix yeast, warm water and 1/2 cup of the sugar; set aside.
Warm milk and add butter. Add beaten eggs, remaining 1/2 cup sugar and salt. Add yeast mixture then slowly add flour until smooth. Let rise until double in bulk (about 1 hour), punch down; let rise again.
Heat oven to 350 degrees F.
Roll out on greased surface in oblong shape, about 1/2-inch thick and spread with melted butter. Sprinkle with brown sugar, cinnamon, nuts and raisins, if desired. Grease fingers and roll like a long jellyroll. Cut slices 1/2-inch thick with a long thread. Put into greased tin 1/4 inch apart. Let rise in warm place about 45 minutes and bake for 25 minutes.
Cool, frost with caramel or white icing, and sprinkle with nuts, if desired.
NOTE: The stickier the dough, the better the rolls will be.

EARLY MORNING COOKIES RECIPE

INGREDIENTS

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine
1/2 teaspoon vanilla extract
1 egg
1 cup flour
1 cup oatmeal
1/2 cup coconut
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cornflakes
1/2 cup raisin bran
1/2 cup mini chocolate chips

PREPARATION

Heat oven to 350 degrees F.
In a large bowl, beat sugar, brown sugar and butter until light and fluffy. Add vanilla extract and egg, blending well.
Mix rest of ingredients in a bowl and add to sugar mixture, beating well.
Shape into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Bake for 8 to 12 minutes. Remove immediately from cookie sheet onto a wire rack and let cool.
Makes 4 1/2 dozen.

BLUEBERRY PUFFS RECIPE

INGREDIENTS

2 cups fresh or 1 bag frozen blueberries
1 1/2 tablespoons cornstarch
1/3 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 tablespoon lemon juice
1/3 cup light brown sugar
12 slices bread
6 eggs
2 cups half-and-half
1 teaspoon vanilla extract
1/4 cup granulated sugar

PREPARATION

Mix first 7 ingredients in a saucepan. Heat until the sauce is semi-thick. Set aside and cool to room temperature.
Cut crusts from bread. Spray a 2-quart rectangular glass pan with a nonstick pan coating. Cover the bottom of pan with 6 bread slices.
In separate bowl, mix eggs, half-and-half, vanilla extract and sugar. Pour half of this mixture over bread. Spread thickened, cooled blueberry sauce over bottom layer. Arrange the other half of the bread on top of blueberry filling. Pour remaining egg mixture over the top. Sprinkle with a dash of nutmeg.
Cover and place in refrigerator overnight.
Bake in a preheated 350 degree F oven for 60 minutes.
Let stand for 10 minutes before cutting into 6 servings or 12 servings for a buffet.
Top with brown sugar and a few blueberries.

ALMOND CREAM CHEESE BUNDT RECIPE

INGREDIENTS

1 cup sliced almonds, divided
8 ounces cream cheese
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup butter or margarine, melted
1 cup brown sugar
Glaze:
1 tablespoon butter, melted
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon almond extract
Sprinkle 1/4 cup almonds in a sprayed Bundt pan.
Cut cream cheese into 24 equal cubes.

PREPARATION

In a small bowl mix sugar, cinnamon and nutmeg. Roll cream cheese cubes in sugar mixture and coat completely. Wrap a roll around each cube and completely enclose. Dip each roll in sugar mixture until coated. Place rolls in Bundt pan alternately with 3/4 cup almonds. Sprinkle any remaining sugar mixture over rolls.
Stir together butter and brown sugar in a small, microwave-safe bowl. Microwave 30 seconds. Stir well and pour over rolls.
Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350 degrees F for 45 minutes. Cover with foil last 15 minutes of baking. Invert immediately onto serving platter (it is natural for the Bundt to settle). Mix glaze ingredients together and drizzle over Bundt while still warm

APPLE PIE ENGLISH MUFFINS RECIPE

INGREDIENTS

English muffins
Melted margarine
Apple, peeled and thinly sliced
Brown sugar
Apple pie spice
American cheese slices
Heat oven to 400 degrees F.

PREPARATION

Split muffins. Brush each muffin with melted margarine. Top each half with about 6 slices of apple. Brush with butter and sprinkle 3 teaspoons brown sugar and dash of apple pie spice on each muffin slice. Bake for 15 minutes. Put cheese slice on for the last 3 minutes of baking.

BANANA SOUR CREAM WAFFLES RECIPE

INGREDIENTS

1 cup all-purpose flour
1 1/2 teaspoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, separated (beat egg white until stiff)
1 cup sour cream
1/4 cup milk
1/4 cup butter, melted
1 banana, mashed
Heat waffle iron.

PREPARATION

Stir together flour, sugar, baking powder, baking soda and salt in mixing bowl. Set aside.
In separate bowl whisk together egg yolk, sour cream, milk, butter and banana. Add liquid mixture to dry ingredients, stirring just until blended. Fold in beaten egg white. Pour batter from cup or ladle onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully.
Makes 4 servings.

CIDER DOUGHNUTS RECIPE

INGREDIENTS

2 eggs
1 egg yolk
1 cup fresh apple cider
1/3 cup brown sugar
1/3 cup granulated sugar
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons melted butter
Vegetable oil
Confectioners' sugar

PREPARATION

Beat the eggs and the egg yolks together in large bowl, then gradually add cider and both brown and granulated sugar.
Sift the flour, baking powder, soda, salt and spices together and stir into egg mixture along with the melted butter. Stir only enough to mix. Turn dough out onto work surface, floured just enough so the dough won't stick as you roll it out. When dough is 1/2-inch thick, cut out donut shapes using a well-floured cutter and let them rest 5 minutes on lightly floured surface. Keep the holes to fry also.
Heat enough oil to fill your frying kettle to a depth of2 to 3 inches. When it reaches 365 degrees F, drop 3 to 4 doughnuts in. They should not be crowded. As soon as they float to the top and are holding their shape, turn them. Fry until golden on both sides, 2 to 3 minutes. Remove as they are done and drain on absorbent paper. Dust with confectioners' sugar when they have cooled a little. Let oil return to 365 degrees F before frying a new batch.

SOUTHERN BISCUITS RECIPE

INGREDIENTS

1 cup plus tablespoon flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons Crisco
1/2 cup buttermilk
1 tablespoon Crisco (for frying pan)

PREPARATION

Mix dry ingredients together. Blend in the Crisco until the mixture is coarse and grainy. Stir in the buttermilk with a fork. Do not over-mix. Put out on a floured board and knead just a few times. Pat out the dough to about 1/2-inch thick. Cut with a biscuit cutter or glass. Flour the cutter. Do not handle the dough too much or it will get tough.
Using a heavy cast iron frying pan, place 1 tablespoon of Crisco in the pan and put the frying pan in the oven for about 7 minutes. Remove the pan from the oven and place the biscuits in the pan. Turn each once in the oil and bake the biscuits at 500 degrees F for 10 minutes, or until light brown.

CHILLI GRAVY RECIPE

INGREDIENTS

1 1/2 tablespoons butter or beef drippings
2 tablespoons flour
1 cup cold water
Salt, if needed
2 to 3 cups meat, cubed or ground
1 clove garlic, chopped or crushed
1 tablespoon red chili powder
Hot biscuits

PREPARATION

Melt butter or drippings in a cast iron frying pan. Add flour and stir until rich brown. Slowly stir in cold water and continue to stir as it cooks so it won't get lumpy. Taste and add salt, if needed.
Brown meat with garlic and chili powder in a skillet, then add to the gravy, which should be bubbling. Simmer a few minutes, then serve over fresh hot biscuits.
You may also serve this over mashed potatoes or rice and with enchiladas and tamales.

BISCUITS AND SAUSAGE GRAVY RECIPE

INGREDIENTS

3 cups self-rising soft wheat flour
1/4 teaspoon baking soda
1 teaspoon granulated sugar
1/2 cup butter-flavored shortening
1 1/4 cups buttermilk
Butter or margarine, melted

PREPARATION

Sausage Gravy
Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
Roll dough to 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees F for 12 minutes or until golden. Brush tops with butter.
Split biscuits open; serve with Sausage Gravy.
Yields 12 to 14 servings.

FISH AND CHIPS RECIPE

Americans eat fish and chips with tomato catsup. The English sprinkle dark vinegar (malt vinegar) over the fish and chips.

INGREDIENTS

1 1/2 pounds potatoes, washed and peeled
2 pounds fillets of cod or scrod
Seasoned flour for dredging
Oil (for deep-frying)
1 egg (at room temperature)
1 cup water
1 cup self-rising flour
1/2 teaspoon salt
Freshly-ground pepper

PREPARATION

Start preparing exactly 40 minutes before serving time. Slice potatoes into long sticks about 1/4-inch thick. Put sticks into a bowl and cover with ice cold water to soak. This will remove some of the starch and will result in a crispier and less fattening French fry.
Prepare the batter by breaking the egg into a large mixing bowl and lightly whisk with the water. Still whisking, add the flour, a little at a time. Make sure all lumps of flour are beaten out so that you finish up with a smooth consistency. Add salt and ground pepper and set aside.
Thoroughly wash the fish fillets under cold running water. Check to ensure that all bones have been removed. Divide the fish into 8 equal pieces ? 2 per serving. Carefully dry with paper towels and dredge each piece in seasoned flour, shaking off the excess. Heat oil to 375 degrees F to 400 degrees F. At the same time heat up 1 inch of oil in a heavy-bottom frying pan to the same temperature.
While the fat is slowly getting up to temperature, drain the potatoes, getting as much moisture from them as possible with paper towels. Dip each piece of fish into the batter mixture. Allow excess batter to drip back into the bowl and gently immerse the fillet in the hot oil. Do not cook more than 2 or 3 pieces of fish at a time. The inside of the fish will be cooked when the outside batter is a mid to light brown. Turn the oven to low so that you can keep the cooked pieces of fish warm while the others are cooking.
Take 2 handsful of potatoes and carefully release them into the deep-fryer. When golden brown, remove with a slotted spoon so that you can shake off the excess oil, and turn onto paper towels.

CORNISH PASTY RECIPE

INGREDIENTS

Pastry for double crust 9" pie
250ml cooked cubed beef.
1 small potato, peeled, diced
1 small carrot, peeled, thinly sliced
1 medium onion, finely chopped
50ml gravy
15ml [1 tablespoon] steak sauce.
1/4 teaspoon each, salt & pepper

PREPARATION

Mix all filling ingredients
Roll out 6-6 1/2" pastry cirles
Divide filling among circles
For each pastry, bring up two sides above filling and pinch together, Crimping to make a wavy edge. Brush with egg or milk.
Place on a lightly greased baking tray.
Bake in 220oC [425oF] oven for 15 min, reducing heat to 180oC [350oF] for 30min.
Can be served hot or cold.
Makes 6 servings.

BREAK FAST RECIPE

CORNISH PASTY RECIPE

FISH AND CHIPS RECIPE

BISCUITS AND SAUSAGE GRAVY RECIPE

CHILI GRAVY RECIPE

SOUTHERN BISCUITS RECIPE

CIDER DOUGHNUTS RECIPE

BANANA SOUR CREAM WAFFLES RECIPE

APPLE PIE ENGLISH MUFFINS RECIPE

ALMOND CREAM CHEESE BUNDT RECIPE

BLUE BERRY PUFFS

EARLY MORNING COOKIES RECIPE

WHITEHOUSE CINNAMON ROLLS

STRESS-FREE FULL ENGLISH BREAKFAST

BLACK PEPPER ROAST POTATOES

BAKED FRENCH TOAST WITH CHERRY TOPPING

BRANDIED FRENCH TOAST

BREAKFAST TIRAMISÙ RECIPE

OATMEAL PORRIDGE RECIPE

RECIPE

Food is the fuel that keeps the body alive and the pleasures of the table are among the joys of life. The aim is to make eating enjoyable.Food provides the mixture of nutrients that the body needs. The supply of the body with energy and the basic building blocks needed for growth and maintanence. Just go through the recipes and enjoy the joys of the table.