32 The Times MagazineBANANA AND PEANUT
BUTTER PANCAKESMakes 10 small pancakes
(page 29)These fluffy, American-style
pancakes are great on their own
and even better with honey.
There isn’t a strong flavour of
peanut butter, just a nutty
background taste.- 2 ripe bananas, peeled
- 2 eggs
- 2 heaped tbsp smooth
peanut butter - 1 x 400g tin of rice pudding
- 2 tsp caster sugar
- 150g plain flour
- Butter, for frying
- Runny honey (optional)
- Break the bananas into a
mixing bowl and mash with
a fork until smooth. - Beat the eggs into the banana,
then whisk in the peanut butter,
rice pudding, sugar and flour.
Make sure all the ingredients
are thoroughly combined. - Melt a knob of butter in a large
nonstick frying pan on a medium
heat and ladle in 2 or 3 puddles
of the mixture at a time. Fry on
a medium heat for 2-3 minutes
on each side, until golden all
over. Repeat until you have
used all the batter.
4. Remove to a plate, drizzle over
a little honey, if using, and serve.
HAM AND CHEESE
CROISSANT PUDDING
Serves 3-4A savoury version of a bread and
butter pudding. For vegetarians,
just leave out the ham.- 3-4 small croissants (depending
on the size of your pan) - 3-4 baked ham slices
- 3-4 gouda or mature
cheddar slices - 30g butter
- 3 eggs
- 100ml whole milk
- Salt and black pepper
- Slice open the croissants and
place a slice of ham and a slice
of cheese in each. - Close the croissants and press
them down firmly with your hands
so that they’re flat. Cut the filled
croissants across their width. - Heat the butter in a frying or
sauté pan with a lid (or you can
use foil). Arrange the croissants so
that they’re evenly spaced in the
pan and fry on a medium heat,
lid off, for 2 minutes on each side. - In the meantime, beat together
the eggs and milk. Season. - Pour the egg mixture around
the croissants and place the lid on
the pan. If you don’t have a lid,
carefully cover the pan with foil.- Cook for about 7 minutes,
adjusting the heat up or down if
the egg is cooking too slowly or
too fast – it’s ready when the egg
on top is set. To test, lift the pan
and swirl it around a little to see
if the egg is still runny. When it’s
ready, season with a little more
black pepper, if you wish, then
cut and serve immediately.
EGG AND BACON
BREAKFAST WRAPMakes 1 wrap
This is the perfect brunch or
breakfast. You can add whatever
topping you like. I’ve used
avocado but tomato, mushrooms,
and sausages are all good too.- Olive oil, for frying
- 2 smoked back bacon rashers
- 2 eggs
- 1 tbsp whole milk
- Salt and black pepper
- 1 flour tortilla
- Half an avocado, sliced,
to serve
- Drizzle a little oil into a nonstick
frying pan with a base the size of
a tortilla and place it on a medium
heat. Add the bacon and fry for
5 minutes, turning a couple of
times, until crisp. Remove from
the frying pan and set aside.- Beat the eggs with the milk
and a little salt and pepper. - Brush the remaining bacon
fat around the pan and pour in
the egg. Roll it around so that
the bottom of the pan is covered.
Fry on a medium heat for a
minute or two, until the egg
is cooked on the underside (it
should slide easily around the
pan once you’ve loosened the
edges). Flip the omelette over and
cook for 1-2 minutes on the other
side, until golden. - Place a tortilla on top of the
cooked omelette. - Place the palm of your hand
on top of the tortilla and invert
the pan to turn out the contents
(alternatively, invert directly onto
a plate). Slide the tortilla and
omelette back into the pan so that
the tortilla is now on the bottom. - Fry for 2 minutes, until the
tortilla starts to crisp. - Arrange the bacon slices in
the middle of the egg and lay the
avocado slices over the top. Slide
the tortilla onto a plate and fold
in the sides to serve. n
Extracted from Hob
by Amy Sheppard,
published by
Bloomsbury
Absolute (£18.99)Eat!
BREAKFAST
READY IN
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