We had some great guests recently that had a particular liking for Nutella. I found a fantastic recipe to combine both their love for the nutty stuff and a little bit of Cinnamon Bear Lodge – Cinnamon Nutella cake. Suffice to say it was polished off pretty quickly when they got back from the slopes!!
- 3 eggs
- 200g self-raising flour
- 175g golden caster sugar
- 175g softened butter
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 4 tbsp milk
- 4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
- 50g hazelnuts, roughly chopped
- Heat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin or a 2lb loaf tin.
- Using a mixing bowl, or the bowl of an electric mixer, sift the sugar, eggs, flour, baking powder, cinnamon and milk.
- Mix in the eggs. If you’re doing this by hand, beat with a wooden spoon for 2-3 minutes, or with an electric mixer for 1-2 minutes. You want it to be light and fluffy.
- Pour three quarters of the mixture into the tin, spread it so that it’s level. You then want to spoon the Nutella on in four blobs. Pour the rest of the mixture on top, and using a skewer swirl it around a few times. Once you’ve done this, smooth out the cake mix so that it fully covers the Nutella.
- Sprinkle the nuts on top. Bake for approximately 1 hour. When it’s firm to the touch and springs back when lightly pressed, you’re ready. If it starts to brown too quickly, simply cover with foil.
- Cool in the tin for 10 minutes. When cool, turn it onto a cooling tray, peel off the paper and leave to fully cool.
- If you wrap it tightly in double thick foil, you can keep for up to a week, but if it’s anything like ours, it all goes pretty quickly!!
Recently a guest of ours asked for a breakfast that didn’t contain eggs. We get a number of people every year that are either allergic to, or simply don’t like eggs. This has led us on a quest to find as many egg-free breakfasts as we can because, well, you don’t want to eat the same thing every morning, eh?
This recipe was found on the internet (link below), but I’ve modified it a little because it wasn’t thick enough, and because in the mountains things can be a little different.
The pancakes are fluffier than regular pancakes and not as chewy, but they were enthusiastically received, and I’ll be doing them again the next time we have someone who is egg intolerant.
Makes about 6-8 pancakes
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 tablespoons baking powder
- 2 cups milk
- 1/4 cup vegetable oil
- 1/4 cup orange juice
- 1/4 cup melted butter
- Sift the dry ingredients into a bowl.
- Mix the wet ingredients (including the melted butter) into a second bowl.
- Mix the two sets of ingredients together. You don’t need to get all of the lumps out.
- Oil a griddle or frying pan and bring up to a medium heat.
- Pour on about 1/3 to 1/2 a cup and cook until the soft starts to look dry around the edges and bubble slightly.
- Flip over and cook the other side until done.
- Spread butter on one surface of each pancake
We tend to serve with blueberries or raspberries and maple syrup, but in the past we’ve added yoghurt, other fruit, and banana and peanut butter goes down well!
Original recipe: http://artofdessert.blogspot.com/2010/06/egg-free-pancakes.html
We are always looking out for new cakes to bake at the B&B. The perennial favourites are lemon drizzle cake and carrot cake. We told some Ukranian guests that they would be able to tuck into carrot cake one evening and they stared at us in horror. “Vegetables. In cake?” they asked. Quite rightly when you think about it. Well there should be no problems with this one.
This recipe was adapted by Cath’s sister and her husband Steve, and is a rich chocolate cake infused with oranges. Incredibly easy to make, don’t be concerned if you think that the batter it runnier than normal cake batter.
Alternatives to orange could be to add a butter icing, or if you want to be very modern you could try some chilli powder!
Makes two cakes
- 225g/8oz/¾ cups plain flour
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 350g/12½oz/1½ cups caster sugar
- 85g/3oz/1 cup unsweetened cocoa powder
- 2 free-range eggs
- 250ml/9fl oz/1 cup milk
- 125ml/4½fl oz/generous ½ cup vegetable oil
- 2 tsp vanilla extract
- 2tblsp orange juice
- Grated rind of one orange
- 250ml/9fl oz/1 cup boiling water
- Rest of the juice of one orange
- 75g sugar
- Grease two one pound loaf tins with margarine or line with cake tin liners and preheat the oven to 180C/350F
- Grab a mixing bowl, or the bowl of an electric mixer, and sift all of the powdered ingredients into it before adding all but the boiling water.
- Mix the ingredients manually or in the mixer until smooth before slowly adding the water.
- Take your cake tins and pour the runny liquid into them. Be careful if you are using liners as they might collapse into the middle of the tin.
- Cook the two cakes for about 45 minutes. Quickly test at this point with a skewer to make sure that the cake is done in the middle. If it’s still a it under done, slam the door shut again and give it another five minutes before testing again.
- When the cakes are cool, warm the orange juice and sugar slowly in a pan.In the meantime use a skewer to make holes in the cake to allow the syrup in to the centre of the cake.
- Pour the syrup into the cake and allow to cool
The cake will be absolutely black, shiny, incredibly moist and very chocolatey. Just the thing after a day out on the mountains!
- 4 tortillas
- 1 can tomatoes
- 1 onion, diced
- stock cube/paste
- 2 chorizo sausages, approx 6″, sliced
- 1/2 can refried beans
- 8 eggs
- knob of margarine or butter
- 1 cup of grated cheese
- couple of dashes of smoked chipotle tabasco sauce
- Dry fry sliced chorizo sausage for a couple of minutes and remove
- In the same pan fry the onions for another five minutes to soften them.
- Add the tomatoes, stock cube and chilli sauce and allow them to boil on high for about 10 minutes until the liquid has been reduced. You want the tomato sauce to thicken so that it doesn’t seep through the tortilla.
- Put the refried beans on to warm.
- Crack the eggs into a pan with knob of margarine or butter. Scramble them on a medium heat. You can also do this in the microwave.
- Warm the tortillas to soften them and turn on the grill/broiler.
- Place a tortilla onto each plate, ladle on a line of refried beans, some of there tomatoes, and then the scrambled eggs. Fold one side of the tortilla over and smear the edge with a little refried beans, then fold the other side over the top. The beans act as a glue.
- Sprinkle grated cheese on top and put under the grill/broiler for a couple of minutes to melt the cheese. Serve with some of the warm refried beans, sour cream and/or guacamole on the side.
For Alex, thanks for your help this week.
Breakfast Burritos go down very well here at Cinnamon Bear Lodge. They are quick and easy to do for large numbers of people, and pack a punch when it comes to flavour. They can be as healthy or as unhealthy as you like!
Nothing beats Eggs Benedict if you have a little bit of time to spare. Now there are two ways of doing Eggs Benedict – the easy way, and the hard way. Running a B&B it doesn’t make sense to make things difficult for myself when there are hungry guests waiting for breakfast, so here’s my favourite way of doing things.
- 4 eggs
- 3 egg yolks
- 1/2 cup unsalted butter – margarine if necessary
- 1tbsp milk or water
- 1 1/4 teaspoons white wine vinegar or lemon juice
- 4 rashers of thick cut bacon – smoked if possible
- 1 teaspoon dijon mustard
- 2 muffins
- baby spinach leaves (optional)
- Warm the grill/broiler, and pour boiling water an inch deep into a large frying pan and put the pan over a medium heat so it is simmering.
- Put the bacon under the grill.
- Start toasting the muffins.
- If your pan is large enough, carefully break four eggs into it without breaking the yolks.
- To start the Hollandaise, melt 1/2 cup of butter in the microwave.
- Whisk the three yolks, milk and vinegar/lemon juice in a glass bowl.
- Check the butter, if it is melted, dribble it onto the yolk mixture while steadily whisking the contents.
- If it hasn’t thickened enough, put it into the microwave and cook at 1/2 power (I do 40%) for about 20 seconds then take it out for a whisk before doing another 30seconds at 1/2 power before whisking again. It might look like it’s not quite done, but eggs carry on cooking after they’ve been taken from the microwave, so they should thicken up as you are whisking. If they are still a bit thin after a minute of whisking, put them back under for another 15 seconds. Remember, you don’t want them to become scrambled!
- Now you just need to plate up, so muffin at the bottom, cut the bacon in half and place on each bun in a cross. Add few spinach leaves and then the eggs (trimmed of the thin white) before pouring the hollandaise over the top and a bit of black pepper.
There you have it. All of it done in the amount of time it takes to fry some bacon.
- Replace bacon with smoked salmon and add a dill garnish for Eggs Pacific.
- Replace the bacon with ham for a traditional Eggs Benedict.
- Replace the bacon with a grilled flat or portabello mushroom for a vegetarian alternative. You could also try a thick slice of grilled aubergine. Remember to sprinkle the vegetable or mushroom with olive oil.
- If your hollandaise looks like it isn’t going to thicken, add another yolk or two – it’s possible you have small yolks.
- If the hollandaise is too thick, then whisk in a little water.
- If your hollandaise looks like it’s going to curdle, whisk like hell until it comes back together. If that doesn’t work, add a teaspoon of water and whisk again. If it’s still causing you a problem, either start again or get the ketchup and enjoy a great bacon and egg muffin!