OATMEAL PORRIDGE RECIPE

INGREDIENTS

4 cups (1 liter) water
1 cup (180 grams) steel-cut Irish Oatmeal
1/4 teaspoon salt
For Garnish:
Brown or White Sugar and Rich Milk or Cream

PREPARATION

In a medium sized saucepan bring the 4 cups of water to boil. Sprinkle the oatmeal over the boiling water, stirring constantly to prevent any lumps from forming. Add the salt and reduce the heat to low and allow the porridge to simmer for 30 minutes, stirring occasionally.
Serve with brown or white sugar and rich milk or cream.
Leftovers can be covered and refrigerated for another morning. To reheat, simply add a little hot water or milk to thin out the porridge and then place in the microwave or in a heatproof bowl over a saucepan of simmering water until warm.
Makes 4 servings

BREAKFAST TIRAMISÙ RECIPE

INGREDIENTS

3/4 cup (180 ml) ricotta, whole milk or skim
1 tablespoon granulated white sugar
1/4 teaspoon pure vanilla extract
8 crisp ladyfingers (Savoiardi)
1/2 - 3/4 cup (120 - 180 ml) espresso or strong brewed black coffee (at room temperature)
1/4 cup chopped semisweet chocolate
Fresh berries

PREPARATION

Have ready 2 - 6 ounce ramekins, custard cups, or dessert bowls.
In a small bowl, whisk the ricotta with the sugar and vanilla extract. Taste and add more sugar and/or vanilla, if needed.
Place the espresso (or coffee) in a large shallow bowl (add sugar if you like).
There are two ways you can make your Breakfast Tiramisù: One is to spoon about 2 tablespoons of the ricotta mixture into each bowl. Sprinkle with a little chocolate and a few berries. Dip the ladyfingers in the coffee and lay 2 ladyfingers in each bowl. Repeat the layers: cheese, chocolate, berries, ladyfingers.
Dip the ladyfingers in the coffee and place 4 of them upright in each bowl. Then spoon about 2 tablespoons of the ricotta mixture into each bowl. Sprinkle with a little chocolate and a few berries. Repeat the layers: cheese, chocolate, and berries.
Cover each bowl with plastic wrap and place in the refrigerator for at least four to six hours (preferably overnight) to allow the layers to blend. Serve cold.
Serves 2 people.

BRANDIED FRENCH TOAST

INGREDIENTS

4 large eggs
4 tablespoons milk
Dash of granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons brandy
6 ounces ricotta cheese
4 ounces cream cheese
16 slices French bread
Vegetable oil

PREPARATION

Whisk eggs, milk, sugar, vanilla extract and brandy together well.
Combine ricotta and cream cheese together in a food processor. Spread cheese mixture on 8 slices of bread. Make a "sandwich" by placing remaining 8 slices of bread on top. Soak "sandwiches" well in egg mixture.
Heat oil in large skillet until hot. Drop sandwiches in hot oil and "toast" until golden brown on both sides. Remove and drain on paper towels.
To serve, cut "sandwiches" in half. Dust with confectioner's sugar.
Serve with maple syrup.
Serves 4.

BACKED FRENCH TOAST WITH CHERRY TOPPINGS

INGREDIENTS

Serves 6 to 8.
1 1/2 cups milk
6 eggs
1/3 cup maple syrup
3 tablespoons granulated sugar, divided
1 tablespoon grated orange peel
1/3 teaspoon salt
8 slices French bread (4 x 3 x 1-inch)
4 cups sweet cherries, halved and pitted
1/2 cup orange juice
Vanilla yogurt

PREPARTION

Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well. Pour half of mixture into each of two 9-inch-square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight. Marinate cherries in orange juice and remaining 1 tablespoon of sugar overnight.
Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in preheated 400 degree F oven for 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt. Serve immediately.

BLACK PEPPER ROAST POTATOES

INGREDIENTS

250g/8¾oz butter, at room temperature
6 shallots, peeled and finely chopped
1 tbsp fresh thyme leaves
1 garlic clove, peeled
2 tbsp cracked black pepper
6 large Desiree potatoes, cut in half and par-boiled in their skins in boiling salted water
3 tbsp goose fat
2 tbsp chopped fresh parsley

PREPARATION

1. Preheat the oven to 200C/390F/Gas 6.
2. In a mixing bowl, combine the butter, shallots, thyme, garlic and black pepper; slather this mixture over the potatoes.
3. Transfer the potatoes to a baking tray. Place in the oven and cook for 25-30 minutes, until cooked all the way through and crisp on the outside. Serve hot.

STRESS-FREE FULL ENGLISH BREAKFAST

INGREDIENTS

Per person, allow:
2 sausages
2-3 rashers of bacon
2 flat mushrooms
1-2 ripe tomatoes
1 thick slice of black pudding
1 large egg
1 slice of bread

PREPARATION

Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.

For the sausages:
Always buy sausages with a high meat content. Cook these first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.

For the bacon:
Choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.

For the mushrooms:
Brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.

For the tomatoes:
Cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.

For the black pudding:
Cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.

For the fried bread:
For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.

For the fried eggs:
Break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.

Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.

WHITE HOUSE CINNAMON ROLLS RECIPE

INGREDIENTS

2 tablespoons yeast
1 cup warm water
3 tablespoons butter
5 to 6 cups flour
1 cup granulated sugar
1 teaspoon salt
1 cup warm milk
2 eggs

PREPARATION

Mix yeast, warm water and 1/2 cup of the sugar; set aside.
Warm milk and add butter. Add beaten eggs, remaining 1/2 cup sugar and salt. Add yeast mixture then slowly add flour until smooth. Let rise until double in bulk (about 1 hour), punch down; let rise again.
Heat oven to 350 degrees F.
Roll out on greased surface in oblong shape, about 1/2-inch thick and spread with melted butter. Sprinkle with brown sugar, cinnamon, nuts and raisins, if desired. Grease fingers and roll like a long jellyroll. Cut slices 1/2-inch thick with a long thread. Put into greased tin 1/4 inch apart. Let rise in warm place about 45 minutes and bake for 25 minutes.
Cool, frost with caramel or white icing, and sprinkle with nuts, if desired.
NOTE: The stickier the dough, the better the rolls will be.