All posts filed under: Breakfast

Cheeky Corn Fritters, 20p [Tin Can Cook]

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here. A good corn fritter recipe is an excellent thing to have up your sleeve, for breakfast, brunch, or making a meal out of a tin of corn. This is as good a recipe as any, and once you know how to do it, you’ll never be short of a speedy, filling brunch recipe. Serves 2–4, depending on appetite, from 20p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) 1 small onion, finely chopped, 9p 75g self-raising flour, 2p ⅛ tsp cayenne pepper or ¼ tsp chilli powder, 1p a little salt and pepper 300g tinned sweetcorn, drained, 35p 2 eggs, 28p 2 tbsp milk or water 2 tbsp cooking …

Pina Colada Bread, 15p [Tin Can Cook]

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here. I first made this on a dismal October morning after a long, uncharacteristically hot summer that had beamed in from mid-May until that particular drizzly day. My normally bright home was grey and miserable, and I yearned for the weather of the weeks and months before. Looking to inject some sunshine into my mood, I surveyed my tin collection and plucked out pineapples and coconut milk, and the Pina Colada bread was born. This recipe makes a rather large loaf; leftovers make for a phenomenal bread and butter pudding.   Makes 1 enormous loaf or 2 smaller ones, to serve approx 10 from 15p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or …

Carrot Cake Overnight Oats, 26p [Tin Can Cook]

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here.   Overnight oats became something of a phenomenon a couple of years ago; the act of soaking porridge oats overnight in milk or yoghurt with a topping of choice. I like my breakfasts to resemble desserts as often as possible, so I started to play with classic cake combinations to make this healthy start a little more appetising. This version, although it tastes decadent, contains two of your five-a-day, and is very simple to throw together. Tinned carrots work better than fresh here, as their softness makes them easier to blend.   Serves 2 from 26p each.  (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.)   300g tinned carrots, …

Banana Caramel Milkshake, 36p

The weather is hotting up, and it seems like a lovely day to launch a new milkshake! But if you don’t have £3 to spend on a McDonalds or Five Guys one, here’s one I made earlier. If you’re intending on travelling with it, make sure to put it in a Thermos or similar flask, with an ice cube or two, else it might go a bit…rancid…in these warmer climes. And that would just be horrible. Makes two milkshakes from 36p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.) 2 large bananas, 30p 1 tsp vegan salted caramel flavour (I do have a recipe for this, but for ease and convenience, here’s one someone else made), 10p 300ml nondairy milk, 18p 1 tsp vanilla extract, optional but delicious, 14p First slice your banana into around ten pieces, and place in the large …

Orange, Ginger & Turmeric Juice, 19p

You don’t need a juicer to make this juice – they’re expensive and difficult to clean – I just use a standard blender and a sieve to make all manner of juices! This one was a use-up for some oranges that were past their best in the fruit bowl, but would have been wasteful to throw them away, so I decided to put them to good use instead. Mrs J declared that it was very similar to a high street branded orange, ginger and turmeric shot, and I just smiled and said thankyou. Good for blasting colds – which we seem to have in perpetuity in this household at the moment. Made 4 glasses from 19p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.)   6 small oranges, 67p (£1.35/600g growers selection sweetclems, Asda) 20g fresh ginger, 7p (45p/125g, fresh ginger, Asda) …

Marmite on Marmite tast, home made bread recipe by Jack Monroe in partnership with Marmite

Marmite Bread, 8p

I love Marmite on toast as a simple, quick and healthy breakfast, but my mischievous mind is always stretching possibilities and pondering, and for a while I had been wondering whether I could make Marmite *in* toast instead. This recipe is not for the faint hearted – I use a LOT of the sticky black stuff, so you may wish to temper it slightly – but it has quickly won a place in the heart of my kitchen; for breakfast, spread with butter or peanut butter, or dunked into tomato soup, or with a little cheese melted on top… Makes 1 decent sized loaf to serve 8 from 8p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 50g Marmite, 40p (£2/250g) 400ml warm water 500g plain flour, 15p (45p/1.5kg) 2 …

Pear & Sultana Porridge, 19p

I am trying to ensure that my Small Boy – now nine years old and unsure how much longer I can get away with the affectionate diminutive moniker – gets at least all five of his five a day during the Spring Term holidays, as even for a seasoned food writer, these things can fall by the wayside in the excitement of a change of routine. As a self employed mum, my childcare arrangements in the holidays are slapdash at best, and I usually find myself squeezing in hours before breakfast and after bedtime, so as not to neglect my childs emotional health and wellbeing for the sake of a deadline. Luckily for me, I’ve signed off on the edits of Tin Can Cook, delivered the first draft of the manuscript of the vegan cookbook due to be published in December, and am gently piecing together the next project, which can be done piecemeal around walks in the woods, rollercoasters, playdates, and the endless housework generated by us being at home more than usual. It …

Shakshuka, 49p [Cooking On A Bootstrap]

I first had shakshuka the morning after a very heavy night before, with a friend who had come to rescue me from the vulgarities of my own hangover. He took me to a café, ordered me shakshuka, and watched, giggling to himself, as I slowly turned from a mumbling wreck into something that vaguely resembled a human being. I have made and loved it many times since, usually in varying degrees of unwellness, both self-inflicted and unfortunately less so. If you need any further convincing, it packs a vitamin C punch from the peppers and tomatoes, and the spices will wake you up and clear out any lurking nasties. As for the egg? Eggs are good for pretty much everything. (Vegans, replace the egg with a tin of chickpeas for the same protein hit but a completely different dish!) SERVES 2, IF YOU’RE IN A SHARING MOOD, from 49p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and …

Home made Pop T*rts, 10p [A Year In 120 Recipes]

As a child I loved Pop-Tarts™, those saccharine toaster pastries thick with white icing and multi-coloured sprinkles that, when eaten greedily from the toaster, would scald your tongue with red-hot jam. I decided to see if I could make my own version from scratch, pastry and all, and here they are. They’re not an everyday breakfast but they’re definitely a why-the-heck-not breakfast! Makes 8 at 10p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase. All prices correct at the time of printing and are subject to change. 100g unsalted butter or substitute, plus extra for greasing, 22p 200g plain flour, plus extra for the worktop, 7p (45p/1.5kg) 6 tablespoons cold water 6–8 tablespoons jam, 10p (28p/454g) 6 tablespoons icing sugar, approx. 50g, 10p (£1/500g) sprinkles, 30p (£1/50g) Preheat the oven to 180°C/350°F/gas 4. First, make the pastry. Either melt the butter in …

Ping Porridge, 3p [Cooking On A Bootstrap]

Ping porridge is so called because it can be made in a microwave, on the move, and is perfect in its portability. Grab a Tupperware-style container with a lid, a permanent marker and some oats, and you’re good to go. The adornments and accoutrements from there on are on are up to you. I find a taller container better for this, for accuracy, but if you don’t mind using a squat takeaway carton or similar, use whatever you prefer. I like to add apple and ground cinnamon to mine in the colder months, or grated dark chocolate and a few frozen berries, or tinned pears. Have fun with it – use it as a base and play with it as much or as little as you like. Serves 1, from 3p. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at …

Gramcake, 15p [Cooking On A Bootstrap]

Some people say socca, some say farinata; I decided to christen my breakfast this morning ‘gramcake’ – a pancake made with gram flour and little else. I can’t believe it’s taken me so long to crack into my bag of gram flour, seeing it ticks all of my culinary boxes – it’s high in protein, versatile, and I can bake with it! All of which make me very happy indeed. This simple recipe made for a very satisfying breakfast – you can amend the spices and flavours to whatever you like, as the base is slightly sweet and nutty, so will complement all manner of things. I opted for spice this morning, because chilli and cumin are great any time of day, and I’m more of a savoury than sweet girl myself. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 1, easily …

Whirlybuns, 11p [Cooking On A Bootstrap]

These little weighty wistful whirls of whimsy came about entirely by accident. I was going to stay with friends in Manchester for the weekend, to all fling our small boys at one another for a raucous time, and I never like to accept hospitality empty handed. So, I set about making a hulking great fruit bread big enough to energise 3 grown men, 3 grown women, and 3 small and boisterous boys. I mixed it, kneaded it, left it to rise…and promptly forgot all about it until I was halfway across the country. Silly me. I came home to find it fermenting beautifully, tickling the top of the teatowel flung over the top of it. I gave it a ginger sniff, it smelled a lot like sourdough. Vaguely remembering a yoghurt based bread I had made a few years ago, I figured it would be fine, and whipped it into these whirlybuns. J and A, here’s what you coulda had… Sorry! Makes a dozen pleasingly enormous buns at 11p each 750g plain flour, 28p (55p/1.5kg/Basics) …

Slow Cooker Bread, 2p

I have been asked for this recipe incessantly on my social media since I started to make it a few days ago, so I made time today to sit down and type it up for my lovely, loyal readers. I hope you enjoy it – I am really loving my slow cooker adventures so far! Many of you have asked me if there is a slow cooker book in the pipeline; I am busy finalising Tin Can Cook at the moment and have started writing the Vegan one, but I always have my feelers out for what my next project is going to be, so if a slow cooker book would be of interest, do leave a comment below and let me know! Each compartment of my triple slow cooker is 1.3l, so to make matters simple, and after a little trial and error, I worked out that the optimum amount of flour to make a really good bread in it, is 260g. I started at 350g, and upon seeing how splendidly it rose, reduced …

90’s Special Peanut & Cheese Loaf, 18p

This loaf was inspired by one in The Dairy Book Of Home Cookery, one of the only cookbooks I can remember my parents having when I lived at home. A meaty tome of 1000 simple recipes, I would flick through it for inspiration for my Home Economics lessons as a teenager. It has no recipe introductions and very scant instructions, but it is a comprehensive cookery course to rival any other. Some of the recipes I feel are best left back in the 1990s, like the banana and stilton sandwiches, but some of them stand the test of time as cornerstones and classics. I have tweaked the original recipe slightly here. Serves 6 from 18p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 75g peanuts, 18p (48p/200g) 75g mushrooms, …

Berry Bircher Pot, 24p [A Year In 120 Recipes]

I made this imitation of a breakfast pot I saw in a high-street coffee shop, then worked out that it had cost me a sixth of the price it was selling for on the high street! I included a seeds-and-fruit adornment in homage to the original, and it works well with any mixture of dried fruit and nuts you have at your disposal, but if you don’t have any, that’s fine too, it’s just for show really. You can defrost the mixed berries by giving them a quick spritz under the cold tap. Serves 2 from 24p each – they look small but they’re incredibly filling! This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 60g porridge oats, 5p (75p/1kg) 200g natural yoghurt, 16p (80p/1kg) 200ml milk, 11p (55p/1l) 50g frozen …