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Apple Breakfast Recipes

Something (not just) for the weekend

 I definitely believe the weekend is a time for indulgence in the kitchen – whether thats cooking with extra special ingredients, or the time dedicated to one signature dish.  The meal that seems to always receive extra special treatment on a lazy saturday morning in my house is breakfast.

The one that everyone labels “the most important meal of the day”, during the week however, it seems to be the one meal we often perceive as a chore, or even choose to skip when pushed for time.  However, with my latest seasonal recipes, the decadent tastes of the weekend can be easily achieved during the mid-week madness.

My spiced apple, sultana and nut topping is highly versatile, but hits the spot on all levels; sweet, sour, crunch and comfort.  So simple, and quick to make, the brilliant nature of this topping is that it brightens up a whole array of potentially boring breakfasts.  Quick, easy and packed full of autumnal flavour.

After all, variety is the spice of life so why not try variations of this basic recipe.  Swap apple for juicy ripe pear or even seasonal quince, or make use of the abundant nut crop available this time of year, using walnuts, hazelnuts or even pecans.

It is the spice however that brings real comfort, depth of flavour and warmth to these dishes.  Cinnamon offers earthy, warm undertones perfect for matching with walnuts and sweet pecans.  Hazelnuts have a pronounced yet mellow flavours so marries perfectly with the sweetness and warmth of stem ginger; all of which are the ultimate addition to any boring breakfast.

These recipes really do give you a reason to get out of bed on a grey autumnal morning!

American-style Pancakes with Spiced Ginger, Apple, Sultana & Hazelnut Topping
  1. 150g plain flour
  2. 1 tsp baking powder
  3. Pinch of salt
  4. 1 tbsp caster sugar
  5. 150ml milk
  6. 1 large egg
  7. Knob of melted butter
  8. Oil for frying
Spiced ginger, apple, sultana and walnut topping
  1. 2 eating apple
  2. 1 handful hazelnuts (skinned)
  3. 1 ball stem ginger
  4. 20g sultana
  5. 1 tsp mixed spice
  6. 1 tbsp brown sugar
  7. Splash of water
  1. In a bowl place the flour, baking powder, salt and sugar. In a jug whisk together the milk, egg and melted butter. Pour the liquid into the dry ingredients beating until you have a smooth mixture – set aside whilst you make the topping.
  2. Dice the apple, hazelnuts and ginger before placing in a saucepan. Add the sultanas, mixed spice, sugar and water before cooking on a medium heat. Cook until the apple has softened and caramelised, before covering and setting aside until the pancakes are ready.
  3. In a non-stick frying pan, heat the oil on a medium heat before spooning in the batter to form small pancake shapes (about a ladle). Cook for 2-3mins before carefully flipping, and cooking for a further 2 mins on the other side – the pancakes are ready to be turned when bubbles appear at the edge. If the pan begins to smoke, wipe out using kitchen roll, add a little more oil and precede with the pancakes.
  4. Keep the pancakes warm in a low oven, with each one separated by a small piece of greaseproof paper (this avoids the pancakes from sweating). Serve generously with the warm topping and a knob of butter for extra decadence.
Hells Belles' Bites
Cinnamon-spiced Porridge with Spiced Apple, Sultana & Pecan
  1. 50g porridge oats
  2. 250ml water
  3. Pinch of cinnamon
  4. Pinch of salt
  5. 50ml milk
Cinnamon, apple, sultana and pecan topping
  1. 1 small apple
  2. Small handful pecan
  3. 10g sultanas
  4. 1 tsp cinnamon
  5. 1 tsp brown sugar
  6. Splash of water
  1. Make the porridge topping. Dice the apple and roughly chop the pecans. Place in a small saucepan along with the other ingredients. Cook on a medium heat allowing the sugar to melt and for the apple to caramelise. Once the apple has softened and caramelised, set aside ready for your porridge.
  2. Put the oats, water, salt and cinnamon into a separate pan and heat on medium. Bring to the boil, lower the temperature to a gentle simmer and cook – stirring continually – until the liquid has been fully absorbed.
  3. Remove from the heat and stir through the milk. Serve immediately topping with the caramelised apple.
Hells Belles' Bites

Eggy Bread with Spiced Apple, Sultana & Walnut topping
  1. 2 eggs
  2. 2 tbsp milk
  3. 2 slices of thick white bread
  4. Pinch of salt
  5. Rapeseed oil for frying
Mixed spice apple, sultana and walnut topping
  1. 1 eating apple
  2. 20g sultana
  3. Handful of walnuts
  4. 2 tsp mixed spice
  5. 2 tsp brown sugar
  6. Splash of water
  1. Make the topping. Dice the apple (skin on) and roughly chop the walnuts. Place in a saucepan along with the sultanas, mixed spice, sugar and a splash of water. Cook on a medium heat until the apple has softened and caramelised. Cover and set aside until ready to serve.
  2. In a shallow dish, combine the eggs and milk with a pinch of salt. Place the bread in the egg mixture thoroughly soaking both sides. Heat a dash of rapeseed oil in a non-stick frying pan on a medium heat. Once the pan is warm, place the bread slices in the oil and fry for 3 mins, or until golden brown – flip and repeat on the other side.
  3. Once golden and crispy, serve immediately along with the warm apple topping and a sprinkling of icing sugar.
Hells Belles' Bites

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