Cherry Menlove &#187; Breakfast

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Greengage & Apple Crumble

Apple Bread Recipe

Cherry Menlove — Wed, 14 Sep 2011 09:19:12 +0000

Apple Bread Recipe

100g unsalted butter

100g caster sugar

1 heaped teaspoon ground cinnamon

3 eggs

1 teaspoon of vanilla extract

250g plain flour

1 teaspoon baking powder

dash of milk

2 large cooking apples

1 tablespoon of cinnamon sugar (100g caster sugar, ½ tbsp ground cinnamon)

Heat the oven to 170c/ 325f/ gas mark 3
Peel and chop the apples in to small pieces and place in a bowl. Sprinkle 1 heaped tablespoon of the Cinnamon Sugar on to the apple and mix well. Set to one side. Meanwhile, cream together the butter, caster sugar and ground cinnamon until it becomes lighter in colour and almost fluffy in consistency. Gently beat in the eggs and the vanilla extract. Add the flour and the baking powder. Mix gently until thoroughly combined. Add the apple pieces along with all of the sugary juices and mix all of the ingredients together. Grease a loaf tin generously with butter and pour the mixture in. Place in the middle of the pre-heated oven and bake for approx 1 hour and ten mins or until it is golden brown on top, comes away cleanly from the side of the tin and reveals a clean knife when poked!

Leave to cool on a wire rack and serve in slices with cold butter.

It’s apple time again, can you believe it? We’re really very lucky to have five apple trees in this garden and I’ve been picking them. Armed with a tiny step ladder that I picked up from the outside of a house clearance, I head up the steps with my trug and twist the fruit from the branches. If it comes away easily it is ready.

My Apple Bread is so great for breakfast and if you make it I urge you try it in the morning. Cooled, spread with salted butter and eaten outside in the autumnal morning sun. Let it set you up for the day, an undeniably sweet set up, but a set up none the less.

Apple Bread is lovely as a gift too. Take the loaf out of the tin to cool and then either wrap it up in greaseproof paper and then something prettier or wash the tin and put it back in to it for transporting to the one you love safely. Use some bakers twine to make it look prettier if you so wish and don’t forget to take some apples along too.

One of my favourite books at this time of year is The Magic Apple Tree by Susan Hill. I emailed Susan once, telling her how much I loved her book, and she wrote back. I think it may be time for the book to have another outing.

I gave the kids a wee piece of my Apple Bread yesterday, it’s fairly loaded with sugar, but they only had a bit. Nye wasn’t that fussed but Ned scoffed it. I’m enjoying seeing their differences come out and it’s interesting to observe the difference in their taste buds and eating habits. My daughter keeps her little eating area so neat and tidy. She puts bits of food back in her bowl if it falls out and has learned to dip food in to sauces. Ned, on the other hand, is very messy and likes nothing more than to tip whatever is left over down the front of his body and then look up in surprise and say “Oh”.
To which I respond with a loud sign or something a little more vocal depending on how tired I am at the time.

It doesn’t really matter though, he won’t be doing it when he’s twenty……………?

* Oh dear *

I love you and want to thank you for reading. There is absolutely no doubt that at some times our lives take us on such a journey of discovery that it can feel almost painful. I think being a mum to two fifteen month old twins, looking after Robert as best I can (he’s fairly independent) and all of the wonderful opportunities that are on the horizon lately have led to me feeling a little overwhelmed at times. This manifests itself in me getting very thoughtful and contemplative, searching to find a way through. But I think that these times are when one’s true self is revealed and often we’re stronger than we give ourselves credit for.

If you’re going through it right now then I urge you to take a break now and again.
Just stop.
Sit down and breathe even if it’s only for five minutes.
If you are a caregiver of any sort then you are going to be of no use to anyone if you crash and burn. Do something you love, whether that’s baking (My Apple Bread for instance) or reading Vanity Fair magazine. Who cares, do it, do it for those who need you to be strong.

Cherry x

If you like apples, why not try a few more of my yummy apple recipes.

Classic Apple Pie

Ghostly Apple Parcels For Halloween

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Damson Recipes – Damson Pots

Cherry Menlove — Fri, 19 Aug 2011 08:33:37 +0000

One of the things that Robert and I missed the most while he was away in hospital were the times we pottered around the kitchen cooking together. The other evening after the kids were in bed we went out to one of several Damson trees in our back garden and began picking. The Damsons are ripe and ready and falling from the trees so to not pick them and cook with them whilst they are at their very best would have been a shame.

Damson Pots

Makes four portions -
500g of Damsons
8 tablespoons of soft brown sugar
half teaspoon of Almond extract

For the crumble -
150g of plain flour
100g unsalted butter
3 tablespoons of oats
3 tablespoons of soft brown sugar

Top with whipped cream and a yellow raspberry & serve in a jar with a spoon

Method -

Wash the damsons and place them whole in to a pan on a very low heat with the sugar and the almond extract

Allow to stew for approx 10 minutes

Place the flour, butter, oats and the rest of the sugar in to a bowl or mixer and mix together until you have a crumble consistency

Bake this crumble mixture on a baking tray for 25 minutes at 180 c

Allow both the fruit and the crumble mixture to cool

Remove the stones from the fruit mixture and spoon in to jars

Sprinkle the crumble mixture on top of the fruit

Top with whipped cream and a yellow raspberry

Enjoy!

Robert and I had these for breakfast and I think they work really well as a weekend treat or a holiday treat or even just a treat for you because you’re beautiful!.

The tart soft damsons, the sweet crumbly crumble and the smooth lightness of the cream. Three entirely different tastes and textures that go so very well together.

All of that in a jar!

The best of the season, served in a glass jar, with a spoon…..and some sun in the early morning.

Thank you for life.

I love you, thank you so much for reading. I’m sorry that the treat I had for you all wasn’t shoes, but I hope you like these just as much. They’re certainly cheaper.

See you next time. Cherry x

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Honey Oat & Rhubarb Breakfast

Cherry Menlove — Wed, 23 Feb 2011 10:14:34 +0000

Morning!

Wow, sorry about yesterday, I had real trouble with my site. It got to the point where I could no longer spend any more time on trying to fix it so I left it and now I’m starting again today. I’m thankful the whole thing didn’t go down and thank you to the folk who emailed me letting me know that there was an issue.

I’m leaving my computer fixer hat at the virtual door today though and moving on to talk about breakfast. Breakfast, the most important meal of the day. Breakfast like a King the saying says and to an extent I agree. I don’t think that this necessarily means that I have to gorge myself, my own appetite is smaller first thing and grows throughout the day, but I have found that the first thing I eat sets the tone for the day.

Last week I went out to breakfast and I ordered the breakfast you see here in today’s post (this is my version). On the menu it stated that rhubarb was served with the dish but when it arrived the rhubarb wasn’t there. So I’ve come home, made it myself, not forgotten to add the missing vital ingredient, and it’s delicious. The rhubarb adds a wonderful tartness to the honeyed oats and the yogurt smooths the whole thing along.

This is a nice breakfast recipe to have up your sleeve as it looks a lot fancier to make than it is.

The amounts stated are for one portion -

Add 25g of oats to a bowl
In to the bowl add 25g of mixed seeds
Add 2 tablespoons of honey to the bowl and mix together
Spread the mixture out on to a non-stick baking tray so it is almost flat and bake in the oven at 180c for about ten minutes – do not allow the mixture to burn. You want it golden brown.
Meanwhile chop 50g of rhubarb up in to cubes and place in to a pan with 1 tablespoon of caster/superfine sugar and 1 tablespoon of water
Put the pan on to a low heat and allow the rhubarb to soften. Do not allow to burn, soften the rhubarb gently.
When the oats have been baked and the rhubarb softened peel an apple and grate it in to a bowl.
Add the baked oats to the bowl and mix together with the grated apple
Add half of the apple/oats mixture to your cereal bowl, then add a dollop of natural yogurt
Add the rest of the apple/oat mixture, another dollop of yogurt on top and finish with the rhubarb
Constructing the breakfast like this may seem fussy but it works

This is a beautiful breakfast. Beautiful in taste and texture but also in colour. You can never beat the luminous quality that rhubarb gives to a dish. A vibrancy that can only come from nature.

Morning, son!

The oats will keep for days in an airtight container if you want to make more than I have written about here. The rhubarb will also keep for a day or so in the fridge if you cover it.

A beautiful start to the day.

Now, if my computer will allow me to post this in peace I shall be happy. This recipe is most certainly worth having a go at. Enjoy it and I hope it gives you the same start to the day as it gave me.

I love you and thank you for taking time out of your day to read.

Cherry x

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Traditional Pancakes

Cherry Menlove — Tue, 15 Feb 2011 10:35:34 +0000

Traditional pancakes

Mix up your English style pancake batter in a large bowl
Using a ladle or a large spoon, pour some of the batter mix onto a pre-heated frying pan with a knob of butter on a high heat.
Fry the pancake on both sides for 2-3 minutes until both sides have browned slightly.

Make as may as you can eat and serve with a generous helping of lemon & sugar.

Cherry
x

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Brie & Bacon Pancakes

Cherry Menlove — Tue, 15 Feb 2011 10:22:40 +0000

Brie and Bacon Pancakes

Mix up your English style pancake batter in a large bowl and set to one side.
Grill 6 slices of free range smoked bacon until it is crispy then cut it up into small pieces.

Thinly slice some brie cheese.
Using a ladle or a large spoon, pour some of the batter mix onto a pre-heated frying pan with a knob of butter on a high heat.
Fry the pancake on both sides for 2-3 minutes until both sides have browned slightly.

Transfer the pancake to a plate and while it is still hot, add some of the chopped bacon and sliced brie to one side of the pancake, then gently roll all the ingredients together to create a wrapped – up feast of yumminess.
Serve immediately with a huge mug of builders tea.

Love
Cherry
x
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How to Make Lemon & Poppy Seed Muffins

Cherry Menlove — Tue, 18 Jan 2011 10:16:26 +0000

Four Lemon & Poppy seed muffins. Four! FOUR? Surely a muffin tray has six holes for the batter to be poured in to? Surely if one were to make a batch of muffins then they would make enough to fill each and every hole? Yes, and I did make enough but this was one of those unfortunate times when they were

starting to be eaten before I had taken a picture of them. This happens sometimes and I suppose I should have taken it as a compliment. Eventually I made some more but not before these photos were taken and anyway as you can see I’d made a hot cup of tea to enjoy my one with and you have to slip these moments in when you can with twins.

These muffins are great for breakfast if you’d like something a little sweeter to start your day and I find them utterly adorable and perfectly fitting for elevenses.

What you will need for this recipe:

Makes 10 muffins

230g Caster/Superfine sugar
200g Butter, softened
320g Self Raising / Cake flour
4 free range eggs, separated
100 ml freshly squeezed lemon juice (I used 1 large lemon)
3 tsp grated lemon zest (taken from the large lemon)
1/2 tsp vanilla extract
2 tsp poppy seeds
Muffin tray/cups

For the topping:

200g icing sugar
2-3 tblsp water
Sprinkle of poppy seeds

Pre-heat your oven to 190c

Grate and juice the lemon(s) until you have the correct the amount of each, then set to one side

Cream the butter and the caster sugar in the mixer until light and fluffy

Separate the eggs, then add just the yolks to the mixing bowl along with the vanilla and mix together

Whisk the egg whites in a separate bowl until they start to stiffen slightly, then add them to the mixing bowl

Sift in the flour and add the lemon juice and the lemon zest along with the poppy seeds, mix on a low speed until all the ingredients are combined and the consistency of the batter is smooth and creamy.

Spoon the muffin batter into the muffin tray until about 3/4 full – I used a silicon muffin tray as I find them easier when removing the muffins once baked

Bake in the oven for 25 minutes, or until golden brown on top

Allow the muffins to cool before removing from the muffin tray

Once completely cool, combine the icing sugar and water and mix until slightly runny (add more water if necessary), then drizzle the icing over the tops of the muffins finishing with a little sprinkle of poppy seeds.

Serve with a hot cup of tea or a beverage of your choice. I personally wouldn’t opt for hard liquor but whatever floats your boat. These muffins will make anything taste good!

If you are serving them or making as gifts you could try wrapping the bottoms in greaseproof paper and tying them up with bakers twine. Finishes them off nicely and you can pop one in a lunchbox this way too!

Ahhhh, I can hear baby. Must be off……………………

I love you and hope you all have a fantastic day.

Cherry x
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ALSO – here is a link to a weight conversion chart.

Hazelnut & Banana Pancakes

Cherry Menlove — Tue, 16 Feb 2010 10:10:32 +0000

It’s Pancake Day / Shrove Tuesday here in the UK which means it’s the last day before Lent. Here in our office Jodie is giving up chocolate and Cathy is giving up bread. I’ve already given up my entire being to incubate the Meatballs so I’ve been let off the hook this year. But now is the time to use up all your eggs, fat and sugar that are hiding in your kitchen cupboards to make way for a more abstained forty days……….or so the theory goes.

For these pancakes I have used my American style pancake mix.

Banana and Chocolate Hazelnut

Mix up your American style pancake batter.
We pre-heated our non-stick frying pan and cooked these particular pancakes over a medium/low heat, lowering a ladle full of batter in to the pan
Wait until you can see that the underside is cooking well before flipping as it may split and the batter on top will run everywhere ruining the pancake shape
Each pancake should only need 3-4 minutes on each side and I’m always flipping mine over several times to check on them until they are done and cooked just the way I like them

Place your first pancake onto a plate and spread liberally with some hazelnut chocolate spread (we used Nutella)
Slice some banana pieces and place them onto the chocolate spread.

Continue with this process until you have a satisfying stack of super sweet chocolate and banana pancakes and then top with a sprinkle of chopped hazelnuts.

I’ve had several batches of pancakes lately. The most recent being on Valentine’s Day morning before Robert the Husband and I headed out for the day. Radio 4 was on in the background, my current read was on my lap and I also enjoyed a steaming mug of builders tea. I’m not really into tea right now and I still couldn’t wish coffee further (a miracle as my middle name is Grande Skinny Latte) but on Sunday I really wanted a nice cup of tea.

I only drank half of it but it still did the trick for my pregnant body. I now fully understand where my Nana and folk of her generation were coming from when they said that the war was won on cups of tea.

Absolutely!
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Cherry x

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Valentine’s Breakfast – How Do You Like Ya Eggs In The Mornin?

Cherry Menlove — Mon, 08 Feb 2010 09:47:21 +0000

MORNING!!!

I’m sad that the weekend is over too but seeing as there is nothing we can do about it let’s throw ourselves in to this week with abandon and start thinking about NEXT WEEKEND!!!

As you know it’s Valentine’s Day this weekend and there is really nothing nicer than breakfast in bed on such a day. It’s not the breakfast itself it’s simply the fact that someone allowed you to lay in bed while they went and prepared something for you to eat while you stayed snug under the quilt.

So, until the twins can wait on their father and me (!!) it’s up to Robert the Husband and I to look after each other.

I made heart shaped eggs using a rather super heart shaped silicone mold and cut out heart shaped pieces of toast using a large cookie cutter.

This is a simple breakfast but it screams Valentine’s Day and is fun. Making an effort to curl the butter for the toast you serve is a touch that will not go unnoticed. One of my most favourite things to do is to stay in hotels and the reason for this are the touches they add to the service. Touches like curled butter. LOVE IT!

Know your beverage!

By this I mean that some folk like freshly squeezed juice, others like their coffee made a certain way and then other folks will love their tea ‘builders’ style.

These potatoes are my current breakfast fave and work just as well as hash browns in my opinion. Par boil some cubed potatoes before transferring them to a pan with some olive oil to sauté. Sprinkle dried oregano, dried thyme, salt & pepper and a dash of balsamic vinegar into the pan and coat them. When the potatoes have browned nicely serve immediately.

Do you like the heart shaped egg mold that I have used in this post?

Would you like one along with some other FABULOUS goodies that are perfect for the month of February?

Well, I’ll see you back here tomorrow with my February giveaway reveal.

With love from me to you!

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Breakfast Omelette – Bursting at the Seams!

Cherry Menlove — Tue, 26 Jan 2010 10:34:24 +0000

It’s Tuesday. Anyone already looking forward to the weekend? You too?

I have, what I consider to be, the best job in the world but there is nothing like rolling over in bed and realising that it’s Saturday. That’s why when I’m in a week that is going a little too slowly for my liking I like to plan ahead for the weekend. I’m certainly not advocating wishing one’s life away but it can be a great deal of fun to plan and focus on something you’re looking forward to. So, as part of my new Breakfast Series I’ve come up with a fantastic and easy to make omelette that is bursting with colour and flavour and takes no time at all to make. This is important if you have guests visiting or you simply like to take your breakfast back up to bed with you on the weekend. Time spent on the outside of the bed-covers must be kept to a minimum when it’s chilly outside.

These amounts make four generous omelettes. You can find a weight conversion chart here if needed.

Chop the pepper, coriander/cilantro, Cherry tomatoes (sliced), olives (no pits), Feta cheese (sliced thinly) and onion (sliced thinly)
Whisk the eggs in a bowl
Pour a quarter of the eggs in to a non-stick pan with some gently heated Olive Oil. Don’t allow the pan to become smoking hot as you’ll burn the oil.
Keep on a medium to low(ish) heat.
When you can see that the underside of the omelette is beginning to cook add a quarter of all of the chopped ingredients to one side of the omelette.
Allow the omelette to continue cooking and the filling to begin to soften and melt
By cooking the omelette on a low heat you’ll be able to gently heat the filling without burning the bottom
When you can see that the bottom of the omelette has begun to turn golden in colour flip the empty side of the omelette over on top of the filling and push down gently on top to help seal everything in.
Continue to cook slowly on one side and then carefully flip over to finish on the other side. You may need two spatulas to flip these omelettes over successfully as they are not only full to the brim but really rather heavy for an omelette and you don’t want it to split in half and empty its contents back out into the pan.
Serve immediately. If you are worried about keeping the omelette’s warm while you cook others then heat your oven before starting and pop them in to it to keep them warm.
I served mine with some delicious brown soda bread

These omelette’s went down super well. Due to the high levels of protein they fill you up without leaving you feeling bloated so even if you do eat them in bed you shouldn’t have any trouble getting up and grabbing the day by the shoulders when you decide to.

No turning over and falling back to sleep in a carb induced coma after these babies.

I’d just like to say a huge thank you for coming on over to my brand new Facebook fan page. I will be editing my personal Facebook page at some point to include only personal acquaintances as I find it a great way to keep up with my friends and family dotted about the globe at busy times such as this. However, if you join my fan page you’ll get the low down on all that’s going on with regards to giveaways, news, brand new posts, events and exciting things. So you’ll never miss out on a thing. THANK YOU!!

Before I head off for the day I’d just like to show you this great message from the lovely lady who won the Kenwood Multi Pro Food Mixer before Christmas.

“Thank you so much. This is an awesome gadget with so many functions that it will take a while to use all of them! The best bit is that my kids like using it so much that they ask if they can help with the cooking now.”

Thanks again
Kathrine”

This type of message is one of my favourite types to receive because it means that the giveaways are not only nice to receive but are helpful and are GETTING THE KIDS INVOLVED! Nice one, Kathrine.

I have an amazing bunch of people reading this site daily and I can only repay you by coming up with more ‘stuff’ to make you happy on a daily basis. Thank you for allowing me to do so.

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A Stack of Vanilla & Cinnamon Infused Blueberry Pancakes

Cherry Menlove — Tue, 14 Jul 2009 05:15:10 +0000

A Stack of Vanilla & Cinnamon Infused Blueberry Pancakes by Cherry Menlove

I love what I consider to be the classics in food. Tomato, Basil & Mozzarella, a good beef ragu, roast chicken torn off the bone, whilst still hot, by hand etc.

A classic on the breakfast scene are blueberry pancakes, a stack of ‘em. Written about by countless novelists and given a romantic heritage because of it.

Of course most of us just about have time to grab a hot cup of tea in the morning while running through a shower so this breakfast dish may be best left for the weekend.

It’ll be worth the wait.

How to make them:

Makes 6 generous pancakes, you can find a weight conversion chart here if needed!

Wash the blueberries and pour them into a small saucepan
Add 1 teaspoon of water and warm over a low heat for around 3-4 minutes or until the juices start to bubble
Remove the blueberries from the heat and pour into a separate bowl
Slice the banana into the berries and gently stir, then set the bowl aside
In a large mixing bowl sift the flour, salt, sugar, baking powder and cinnamon together. Mix.
Over a low heat, slowly melt the butter and then add it to the flour mix along with the milk, egg and vanilla essence.
Beat the ingredients together until smooth.

Tip : Use a whisk when beating the ingredients together at the end to make your pancakes fluffier!

Using a ladle or large spoon, pour a little of the batter onto a pre-heated non-stick frying pan (depending on how non-stick your pan is you may need the tiniest amount of oil), you can make your pancakes as big or as small as you like, but I made mine about the size of a small saucer.

The pancakes should need heating for approximately 2-3mins on each side – you’ll know that they are ready to be turned as they will lift away in one piece easily so you can flip them.
When all of the pancakes are ready place one on a serving plate and carefully spoon some of the banana and berry mix onto the top of it
Place another pancake on top, sealing the ‘yummy-ness’ in like a sandwich
Continue to do the same until all the pancakes and berry mix has been used up (remembering to leave enough berry mix for the top of your final pancake – see picture)

You are then left with a stack of pancakes

Serve immediately to hungry mouths with maple syrup

Be brave when making your stack as the pancakes are tougher than they look and will endure a good squashing down in the name of making them all stand up on the plate. Blueberry juice can stain so leave your white linen in the wardrobe for that day and enjoy eating an all time classic in the breakfast world.

Hmmmmmm, I have an idea…….

Right, I’m off. It’s only 6.07am and I wanted to get today’s post written early due to a full day. I’ll tell you my idea anon.

Have a great day and I’ll see you tomorrow.

Cherry x

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Pancake recipe/ how to make pancakes/ Pancake Day/ Shrove Tuesday

Cherry Menlove — Mon, 23 Feb 2009 07:19:21 +0000

Pancake Recipe – How to make Pancakes – Pancake Day – Shrove Tuesday

I think that the timing of Pancake Day is perfect. It follows hard on the heels of Valentines Day and sets in motion another year of celebrations. It comes at a time when all remnants of Christmas are well and truly gone and the air smells and tastes just that bit sweeter. Is Spring on it’s way perhaps?

In my experience making Pancakes can be scary for people. Mixing up a lumpless batter, frying them and then having to toss them can lead folk to think that they are a little bothersome and Pancake Day (Shrove Tuesday) can come and go without so much as an egg being broken. I’m here to tell you that Pancakes are just about the easiest thing to make and once you start getting creative with the fillings you’ll be impressing people not only on Pancake Day but every time you have guests for breakfast, lunch & supper too!

This makes 6 medium pancakes and you can find a weight conversion chart here!

Sift the flour and salt into a mixing bowl
Add the whisked egg.
Little by little add the milk, whisking the mixture together and therefore removing any lumps.

By the time all the milk has been added you’ll have a runny batter. If you can still see lumps use your whisking skills to remove them. There is enough milk in this recipe to be able to do this.

And that, my friends, is it!

Grease your previously heated frying pan using a small amount of the butter for each pancake and add a ladle of the batter for each pancake. Keep an eye on the underside to prevent one side from burning and then flip or, if you’re brave, toss the pancake to turn it. Personally, my cast iron Le Creuset frying pans are far too heavy for those types of shenanigans and I don’t want to break my wrist or my toe when I drop the pan on my foot!

As you can see, this time I added frozen summer fruits to my pancakes but you may also want to try –
Ice cream and dusted cinnamon sugar
Streaky bacon and scrambled eggs for breakfast
Wilted Garlic Spinach & warmed Ricotta cheese
Blueberries & Maple Syrup or, for something really rich and tasty,
Fried chorizo & red pepper and grated Gruyere

Pancake combinations are endless and you’ll be bound to find your own. Create a signature pancake this year and pull it out the hat/fridge when you are in a hurry or you simply want to show off. Feeling flat as a pancake in the kitchen will begin to take on a whole new meaning!
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