Latest

#CSSCommunity breakfast

 
 
 
 

 

1. #chefnarz morning frittata/omelette (@nja82x)

Ingredients (serves 2):

  • 3x eggs
  • 50ml milk
  • Handful spinach
  • 1 medium onion
  • Half a tomato
  • Knob of butter
  • Really Garlicky Cornish Sea Salt
  • Cheese

Recipe: Finely chop spinach and onions (you can also add any other veg you like/have).In a flat pan (frying pan works great), sauté your veg in half your butter.

In a separate bowl, crack eggs, add milk, 'Really Garlicky' with a dash of pepper, knob of butter and whisk.

Once onion is translucent and spinach has shrunk by half, pop this into the bowl and whisk again. Add your egg mixture to the pan, cook on low heat till the bottom is no longer liquid. Top your egg mixture (which will still be liquid at the surface of the pan) with tomatoes and cheese, pop under the grill till eggs are all cooked and your cheese is golden brown. 

2) Sourdough crumpets (@yvie_eats)

There is no need to waste discarded sourdough starter which occurs from the feeding process with this quick and easy recipe. The discarded sourdough starter can be used straight away or kept in a tub in the fridge until you have enough to make your desired amount of crumpets. The recipe makes around 4 good size crumpets but can be easily scaled up. If you don’t have any crumpet rings or a circular substitute, you can make pikelets which are more freeform and flatter than a crumpet, just be wary of the spreading out in the pan.

Ingredients (makes 4):

  • 250g unfed or discarded sourdough starter
  • 1 tsp caster sugar
  • ½ tsp Cornish sea salt (I tend to use the crystals for this recipe)
  • ½ tsp bicarbonate of soda
  • Rapeseed or vegetable oil for greasing the rings (I used an oil spray for ease)

Special equipment:

  • Crumpet rings/poaching rings/biscuit cutter/old tuna tins with the top and bottom carefully removed
  • Non-stick flat bottom frying/griddle pan

Recipe: Weigh your discarded or unfed sourdough starter and place into a bowl. You want a large pudding bowl or a mixing bowl as the mixture will expand once all the ingredients are incorporated. Although baking is an exact science, I find it tricky to measure sourdough starter and have sometimes gone a little over the 250g and they have still turned out fine.

Add the caster sugar and Cornish sea salt to the bowl with the discarded sourdough starter and give a good mix. Put your frying/griddle pan on a medium-low heat on the hob and place the crumpet rings in the pan. As tempting as it is, do not put the pan on a high heat as it is very easy to burn the bottom of the crumpet.

If you do not have the spray oil, I would grease the rings and the pan at this point whilst cold. Quickly add the bicarbonate of soda to the batter and mix well. It should start to bubble up. Once the rings are hot, spray the oil into the rings, making sure you grease the inside of them well.

Working quickly so that the batter does not deflate too much, place one to two tablespoons of the batter into each ring. Make sure you leave at least a ½cm gap at the top as they will rise. Now you wait patiently for little bubbles to appear and burst on top of each crumpet. This can take up to about 5 minutes.

Once the top of the crumpet has set, by which I mean if you touch the top of the crumpet with your spatula, no wet batter should stick to it, gently put your spatula under the crumpet and the ring and flip over.

Remove the ring which should just slide off the crumpet and leave the crumpet in the pan. I tend to use an oven glove to help me turn these gently and to remove the crumpet ring which will be hot.

Cook on the bubble side of the crumpet for around 3 minutes or until golden.

Then place on a cooling rack or straight onto a plate if serving immediately.

Serve warm with your favourite toppings or just a nice spread of salted butter.

You can also check out more breakfast recipes from Cornish Sea Salt over on the recipe archive.