What’s your food philosophy? Maddie and Emma are seeing out Breakfast Week with some inspiring chefs…
We have eaten like kings this Farmhouse Breakfast Week, and we’re a little sad it’s the final day of Shake Up Your Wake Up in the office, but we’re going out with a bang. Our two chefs today are known for their food philosophies. One a young blogger and one a well-know TV personality; these chefs are completely different, but share the same love of fresh, natural ingredients. Their passion for good health and good food is inspiring and trust me when I say, these recipes are mouth-wateringly scrummy.
Coincidentally – with a burst of energy, fruit and superfoods courtesy of Deliciously Ella and dreamy drop scone pancakes from one of our fave chefs, Hugh Fearnley-Whittingstall – Friday’s recipes were a match made in heaven.
Maddie’s Breakfast Week Chef
For me, breakfast is extremely important because it gives me the energy I need to tackle the day – without it I really may as well stay in bed. I usually have a bowl of muesli with yogurt and honey in the mornings, so I was quite excited to try something new for Breakfast Week.
When it came to thinking of something to make, I couldn’t resist the opportunity to have a go at making drop scones, which I first came across a few years ago whilst watching a breakfast-oriented episode of River Cottage. I absolutely love Hugh Fearnley-Whittingstall’s field-to-fork cooking philosophy and his dedication to wholesome, healthy food, so there was no doubt in my mind that I wanted to have a go at making something of his. Admittedly, drop scones aren’t as healthy as some of his other breakfast options, but they are very easy to prepare and make a delicious change from my usual breakfast.
Something I love about drop scones is that they are very versatile and can be finished with anything from yogurt and fresh fruit to bacon and maple syrup. I finished mine with cinnamon, honey and icing sugar, but really anything you like will do very nicely. With so many possibilities, your unlikely to ever get bored of these buttery beauties.
Maddie’s buttery breakfast drop scones
200g white self-raising flour
50g self-raising wholemeal flour
Pinch of baking powder
Pinch of sea salt
25g caster sugar
2 medium eggs
50g butter (melted)
A little sunflower oil
Honey, cinnamon and icing sugar to taste
1. Sift the flour, baking powder and salt into a large mixing bowl and then stir in the sugar. Next, make a well in the centre and add the eggs along with about the half of the milk.
2. Whisk gently until you have a thick paste and then add the melted butter and the rest of the milk, whisking more vigorously until the mixture is a little thicker than double cream. Heat a few drops of oil in a frying pan over a medium-high heat. Use a little greaseproof paper to mop up the excess oil so that only a thin coating remains in the pan.
3. Drop a scant tablespoon of batter into the pan and cook until you see tiny bubbles coming to the surface. When the bubbles cover the surface, flip over cook on the other side for 40-60 seconds. You can cook 4-5 drop scones in the pan at the same time. Remove from the pan when done and serve warm or cold with a drizzle of honey and a sprinkling of cinnamon and icing sugar, or another topping of your choice.
Emma’s Breakfast Week Chef
I’m always trying to eat as cleanly and healthily as possible (even if I sometimes fail). I love fresh fruit and vegetables; learning about nutrition and trying out different things, including a raw food diet – a task which culminated in a very large chocolate cake. That’s the problem: I have a really sweet tooth, so the battle to keep refined sugar out of my diet is somewhat of a challenge in itself.
I find bloggers like Deliciously Ella and Angela Liddon really inspiring. If I’m feeling a little sluggish or blue, I only have to load up a page full of vibrant food recipes to be reminded of the variety of ways to use beautiful, fresh, healthy ingredients that I know will raise my energy levels and mood.
To appease my sweet-tooth, I’ve created a breakfast based on Ella’s overnight chia oats. If you haven’t yet discovered overnight oats, you need them in your life. Mixing oats with milk and yoghurt and popping it in the fridge over night is literally the easiest thing to make for breakfast, and you can add any flavours and fruits you like to the mix. I’ve included mango and pineapple for an exotic, sweet kick and chia seeds are a superfood that add healthy proteins and fibre to your diet.
Deliciously Emma exotic overnight chia oats
Ingredients (makes one large jar)
2 cups of oats
3 cups of almond milk
1 ½ cups of soya lemon & lime yoghurt
4 tsps of chia seeds
1 banana, chopped
½ a mango, chopped
2 pineapple slices, chopped
Sprinkling of goji berries
Sprinkling of fruit and seeds
1. Pour the oats, milk and yoghurt in the jar. Mix in the chia seeds banana and mango.
2.Put the jar in the fridge overnight (or for at least 4 hours).
3. To serve, top with pineapple, seeds and berries. We found that this worked rather well as a topping to Maddie’s drop scones too!