Tag: breakfast 😋

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Georgina Hayden’s churros Dutch baby recipe:

Hayden says this is her ‘kids’ dream breakfast’.

Ingredients

“I love classic Spanish churros for breakfast – who doesn’t?” Chef Georgina Hayden says.

“Dipped in hot chocolate, they’re such a treat, but deep-frying is not something I want to be doing on a weekday morning (or any morning, come to that). This is a striking and fun alternative.

“As with all good batters, you can just leave this one in the fridge overnight for next-level effortlessness. My kids’ dream breakfast.”

Churros Dutch baby

Serves: 4

  • 85g plain flour
  • 275ml whole milk
  • 3 large eggs
  • A good pinch of sea salt
  • 1tsp vanilla extract
  • 50g unsalted butter
  • 4tbsp icing sugar
  • 1tsp ground cinnamon
  • 150g chocolate (Hayden likes a mixture of dark and milk, but whatever floats your boat…)
  • 200ml single cream

Method

1. Blitz the plain flour, 175 millilitres of the whole milk, the eggs, sea salt and vanilla in a blender until smooth. You can also do this by hand with a whisk.

2. If you can, cover and leave the mixture to rest for 30 minutes, or in the fridge if leaving longer (though bring the batter to room temperature before cooking).

3. Preheat your oven to 220°C/200°C fan/gas mark seven.

4. Cut the butter into cubes and place in a large ovenproof frying pan or cast-iron pan.

5. Pop into the oven until the butter has melted and is browned (this adds loads of flavour), but you don’t want it to burn, so keep an eye on it.

6. Working quickly and carefully, leave the pan in the oven, pour in the batter and shut the door. Leave it untouched for 20 minutes (do not open that door!).

7. Then reduce the oven temperature to 180°C/160°C fan/gas mark four and bake for a further five minutes.

8. While the pancake is baking, make the cinnamon sugar and the hot chocolate. Mix the icing sugar and ground cinnamon and set aside. Cut or break the chocolate into small equal-sized pieces and place them in a heatproof bowl.

9. When the Dutch baby is almost ready, heat the single cream and remaining 100 millilitres of milk in a small saucepan over a medium heat, so it is hot but not boiling. Remove from the hob before it starts to bubble, then pour it over the chocolate. Leave for one minute, then stir until you have a thick, smooth chocolate sauce.

10. When the Dutch baby is ready, remove from the oven and dust straight away with the cinnamon sugar, as evenly as you can. Serve with the chocolate sauce on the side.

MEDesque by Georgina Hayden is published in hardback by Bloomsbury Publishing. Photography by Laura Edwards. Available now.

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Georgina Hayden’s churros Dutch baby recipe: rte.ie

Hayden says this is her ‘kids’ dream breakfast’.

Ingredients

“I love classic Spanish churros for breakfast – who doesn’t?” Chef Georgina Hayden says.

“Dipped in hot chocolate, they’re such a treat, but deep-frying is not something I want to be doing on a weekday morning (or any morning, come to that). This is a striking and fun alternative.

“As with all good batters, you can just leave this one in the fridge overnight for next-level effortlessness. My kids’ dream breakfast.”

Churros Dutch baby

Serves: 4

  • 85g plain flour
  • 275ml whole milk
  • 3 large eggs
  • A good pinch of sea salt
  • 1tsp vanilla extract
  • 50g unsalted butter
  • 4tbsp icing sugar
  • 1tsp ground cinnamon
  • 150g chocolate (Hayden likes a mixture of dark and milk, but whatever floats your boat…)
  • 200ml single cream

Method

1. Blitz the plain flour, 175 millilitres of the whole milk, the eggs, sea salt and vanilla in a blender until smooth. You can also do this by hand with a whisk.

2. If you can, cover and leave the mixture to rest for 30 minutes, or in the fridge if leaving longer (though bring the batter to room temperature before cooking).

3. Preheat your oven to 220°C/200°C fan/gas mark seven.

4. Cut the butter into cubes and place in a large ovenproof frying pan or cast-iron pan.

5. Pop into the oven until the butter has melted and is browned (this adds loads of flavour), but you don’t want it to burn, so keep an eye on it.

6. Working quickly and carefully, leave the pan in the oven, pour in the batter and shut the door. Leave it untouched for 20 minutes (do not open that door!).

7. Then reduce the oven temperature to 180°C/160°C fan/gas mark four and bake for a further five minutes.

8. While the pancake is baking, make the cinnamon sugar and the hot chocolate. Mix the icing sugar and ground cinnamon and set aside. Cut or break the chocolate into small equal-sized pieces and place them in a heatproof bowl.

9. When the Dutch baby is almost ready, heat the single cream and remaining 100 millilitres of milk in a small saucepan over a medium heat, so it is hot but not boiling. Remove from the hob before it starts to bubble, then pour it over the chocolate. Leave for one minute, then stir until you have a thick, smooth chocolate sauce.

10. When the Dutch baby is ready, remove from the oven and dust straight away with the cinnamon sugar, as evenly as you can. Serve with the chocolate sauce on the side.

MEDesque by Georgina Hayden is published in hardback by Bloomsbury Publishing. Photography by Laura Edwards. Available now.

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Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.


By Neven Maguire

Celebrity Chef

More from
Neven Maguire: Home Chef

Posted on

Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.


By Neven Maguire

Celebrity Chef

More from
Neven Maguire: Home Chef

Posted on

Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.


By Neven Maguire

Celebrity Chef

More from
Neven Maguire: Home Chef

Posted on

Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.


By Neven Maguire

Celebrity Chef

More from
Neven Maguire: Home Chef

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Lilly Higgins’ chocolate orange overnight oats – RTÉ Today with Dáithí and Sinéad 🍫 😋 🍊

RTÉ Today

Lilly Higgins

By Lilly Higgins

Celebrity Chef

More from
Today

Recipe courtesy of Yoplait Skyr.

Ingredients

Serves 4

  • 2 tbsp honey (add more if you’d like it sweeter)
  • 100ml milk
  • Juice of 1 orange
  • 1 orange or mandarin, chopped up into small bite-size pieces
  • 1 large tub Yoplait Skyr
  • 180g oats
  • 1 tbsp each of linseed, sunflower seeds, chia, pumpkin seeds, hazelnuts, and cacao nibs
  • 100g dark chocolate, melted

Method

  1. Place the nuts, seeds & cacao nibs into a high-speed mixer and blitz till slightly grainy like coffee grounds. Mix this seed mix with the honey, orange juice, milk until combined.
  2. Add a tub of Skyr and stir until combined. Fold in the chopped orange.
  3. Taste and add a little more honey if you’d like. Fold in the oats.
  4. Divide between four bowls or jars and top with melted chocolate. Store in the fridge overnight.