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Posts tagged ‘Breakfast’

Cheese & Smoked Paprika Croissant Twists


It’s been a whirlwind start to the year…looming redundancy, starting a patisserie stall at a local farmers market and now looking to expand. Most day’s I don’t know whether I am coming or going let alone take photos of food I am making and sharing them with you.

Hopefully I will have news soon about our new business venture but I will wait until we have something signed and sealed and then I will share all our plans with you. I can say though that I hope to be cooking every day.

I have bought a commercial dough mixer this week,  how exciting is that? It’s been a chore as demand grows making croissant dough, puff pastry, shortcrust – sweet and savoury, special pork pie and Cornish pasty pastries en-mass by hand. This week should be a breeze with the new machine and I will be dabbling with an Easter loaf recipe too.

I introduced these cheese & paprika twist to the market last week and sold out! Here is the recipe below.


1 and 1/3 cups luke warm water

1.5 tsp instant yeast

450g flour

200g butter

2 Tbsp sugar

200g cheese, grated

1 heaped tsp smoked paprika


Pre-heat oven on fan bake 200C and line 4 baking trays with baking paper.

Place the luke warm water into a small bowl and add the yeast. Let it dissolve.

In a large bowl add the flour & sugar then mix in the water and dissolved yeast. Bring everything together to a soft dough (tacky but not sticky). Knead dough for 3 minutes.

I use commercial slabs of butter which make it easier so I suggest you slice the butter block into 6 if you can.

Roll the dough to approx 20 cm x 60cm. Lay 3 slices of butter at one end and fold it over towards the middle so butter in enclosed.

Lay the other 3 slices of butter ontop of folded dough and bring the opposite end over to cover butter. Press around edges to seal butter in and turn so open ends face you.

Gently press down along the dough then roll to existing size 20 x 60cm.

Rest in the fridge until butter it cold and hard ( several hours)

Remove dough from fridge and repeat the process 2 more times, resting in fridge between both rollings.

Cut dough in half and roll each half to approx 20 x 40 cm.

Sprinkle with grated cheese and paprika.

Longways, cut 6 strips. Roll each strip up enclosing the cheese and put onto a baking tray covered in baking paper.  4 to a tray so they have plenty space.

All twist to prove till double in size (this will depend on how warm your kitchen is).

Bake for 12-15 minutes


Roasted Strawberries in Vanilla Syrup with Scones

Roasting fruit is the perfect cooking method that allows the fruit to retain it’s colour, shape and flavour. I always roast my rhubarb and making the strawberry tarte tatin last week I was wishing for more baked fruit but not necessarily in a pastry case. Jamie’s method of cooking fish ‘en papilotte – in a parcel’ came to mind and I decided this should give the strawberries the same texture and flavour as the tarts. I just use vanilla syrup to sweeten the strawberries slightly, if you don’t have syrup, use seeds from a vanilla bean or half a teaspoon vanilla paste and a tablespoon of sugar. It’s a great alternative to jam for your cream teas, less sugar and still the full aroma of the fresh strawberry.


1 chip/punnet strawberries (approx 12 small)

2 Tbsp vanilla syrup (I used Equagold)


Pre heat oven to 180C

Wash & hull the strawberries and place in a bowl with the vanilla syrup, toss the strawberries through the syrup.

Take enough greaseproof paper to make a parcel to hold your strawberries.

Place the strawberries on one half of the greaseproof paper with the vanilla syrup. Fold the other half over the strawberries and then fold the three open sides over twice to make a parcel. Click Here for a YouTube demo, it’s done a little differently and I make my parcel round the fruit but it gives you the idea.

Place strawberry filled parcel onto a baking tray and roast for 12 minutes. Strawberries should just start to soften but hold their shape still. Don’t over roast or you will end up with a ‘mush’.

Allow to cool and serve with scones and cream

Ingredients – scones

200g Self Raising Flour

50g butter

1 Tbsp icing sugar

150ml milk

Method for Scones
Preheat oven to 200C degrees centigrade.

Place flour, butter and sugar into a bowl.

Using your fingers, rub mixture together until it resembles fine bread crumbs. Or use a food processor.

Form a well in the centre of bread crumb mix and add the milk, kneed gently to form a soft dough.

Transfer scone dough onto a floured board and press the dough out with hands (rather than using a rolling pin) until it is about 2cm thick.

Use a round cookie cutter to cut out the scones or slice the scones, it should make 8

Place on a baking tray and bake for 15 minutes or until golden brown. If you tap the bottom of one they should sound hollow when cooked.

Sunday Surfing & Porridge with Poached Tamarillo

I’m certain I would be a better person if I could surf every day, I always feel quite content and chilled out after being out in the surf, and a little knackered too. There is something quite humbling about bobbing about on a surf board waiting for the perfect wave, watching the gannets fly over head searching out their dinner. Mind you, I would be a better surfer too if I could get out every day :o) instead I have to wait for the calmer days out at Muriwai like this weekend with it’s 2-3 foot clean surf and hardly a breeze, not like the ‘wild west coast’ it is known for at all.

This way my breakfast after surfing this morning, porridge with tamarillos poached in cinnamon and honey and a big scoop of natural yoghurt. I won’t give you a recipe for making porridge, everyone likes it made their own way, some of you probably don’t like it at all but I have noted down the poached tamarillo.

3 tamarillos
1 cup water
3 Tbsp of honey or 1/2 cup sugar
1 tsp cinnamon
Cut a small cross at the bottom of each tamarillo and place in a small bowl.
Boil a kettle of water and and pour over the tamarillos and leave for 1 minute.
Peel the skin off the tamarillos.
In a small saucepan add the 1 cup of water, honey and cinnamon and bring to the boil, simmer for 5 minutes.
Add the tamarillos and simmer for another couple of minutes.
Turn the heat off and allow the tamarillos to cool in the syrup.
Slice and serve over porridge with some of the syrup.

a few pics around Muriwai

Roasted Rhubarb & Quinoa Granola Crumble


Rhubarb is a fruit that I don’t normally buy, not because I don’t like it but because if grows like a weed and you can usually harvest your own whether in your garden or along some verge side. Or maybe a generous neighbour keeps handing you a bunch because they have too much. I have planted rhubarb several times in our garden only to see it grow and then die off from wind or sea spray. I had given up, perhaps Muriwai is not the right conditions for it but then I discovered my neighbour has an abundance of it and assured me it should grow fine. As well as a large bunch of this dark red rhubarb she also gave me a rhubarb plant from her garden…a hardy variety apparently that should grow fine. I will give it one more try this year, perhaps my friends magic touch will bless my plant.

We had this dish as a dessert with ice cream but it made a really nice breakfast the next day, without the ice cream of course.

A tip to keep the rhubarb red and retain its shape is to bake it rather than simmer it in a pot.

500g Rhubarb
2tbsp honey
1cup of fruit juice

Heat oven to 180C
Wash and cut the rhubarb into 2 inch pieces and lay on a baking tray
Whisk the honey and fruit juice together pour over rhubarb.
Bake for 20 mins.

Ingredients-Quinoa Granola
2 cups quinoa
200g pumpkin seeds
200g sunflower seeds
100g coconut thread
2tbsp sesame seeds
70g sliced almonds
1tbsp honey
2 tbsp vegetable oil

Place the quinoa in a pan with 4 cups of water and simmer gently until the quinoa expands (approx 5 mins). Drain the quinoa completely.
Combine the quinoa and all the other ingredients together in a large bowl.
Spread onto a non stick baking tray or tray covered in baking paper.
Bake for 15 minutes or until golden brown.
Assemble by placing the rhubarb into individual pots or a large family size dish, top with the quinoa crumble and serve immediately. Or if you want to prepare in advance then reheat the whole dish like you would a conventional crumble it should take about 20 minutes to reheat from cold.

Roast Vegetable, Pinenut, Goats Cheese Sandwich & Brunch at Zus & Zo


The other week we stopped by Zus & Zo Cafe on Jervois Rd for brunch and I didn’t get far down their menu when I spotted this open sandwich and that was my choice taken care of. They serve this as ‘single’ or ‘double’ sandwich which I thought was rather cool since I prefer less bread and more filling so the one slice was perfect for me. Warm roasted vegetables served on toasted wholegrain (you can actually choose what bread you prefer) drizzled with honey and topped with goats cheese and pine nuts…delicious.

As I was recreating it at home I imagined it would be the perfect light lunch to share with Natalie over at Food Blog and the Dog in her garden in Andalucia, Spain. Although Natalie’s blog is fairly new to me I feel like I know her quite well through her recipes and writings about her surroundings. She always offers wonderful pictures of produce growing locally that she passes on her walks with Rufus, their dog. Bon appetit!

There are no particular quantities, you just need to have enough of each veg to cover however many sandwiches you are making.
Butternut pumpkin
Whole bulb of garlic
Marinated Sweet Pepper/Capsicum
Goat Feta or Soft Goat Cheese
Handful Pine Nuts
Manuka Honey or whatever your local honey is
Slices of multigrain bread

Preheat oven to 180C
Slice the pumpkin and aubergine and lightly brush both sides with olive oil.
Place on baking tray with the whole bulb of garlic and roast for 15-20 minutes or until cooked and golden.
Toast your pine nuts for 5 minutes, keep an eye on them so they don’t burn.
Toast your bread slices and melt your honey if not the liquid variety.
Peel the roasted garlic and mash onto the toast.
Layer the vegetables any way you wish, top with a slice of goats cheese.
Drizzle with honey and sprinkle with pine nuts.

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