Ramadan is coming to an end soon, so why not indulge yourself with these great breakfasts recipes? This could be a very special Eid breakfast for your family, or maybe for the day after if you'd rather stick to tradition on the big day. Most of the ingredients in these recipes are widely available, and you probably already have some of them in your pantry.
This is an easier version of the English muffin, but unlike the usual thick batter, this dough is much easier to make. This recipe has two parts and will produce 15 muffins.
For the starter:
3/4 cup flour
1/2+1/4 cup water
1/4 tsp yeast
For the dough:
1/2 cup milk
1/4 cup water
1 tsp yeast
1 tbsp sugar
2 tbsp butter
1 tsp salt
3+1/4 cup flour
Corn meal for dusting. If you can't find corn meal use semolina or suji.
Mix the starter ingredients together. Cover and keep it overnight in room temperature.
The next day, mix water, warm milk, sugar and yeast together. Let it sit for five minutes. Then add this to the previous night's starter mixture and mix well. Add the egg. Now add the flour and salt. Mix well. If it's too sticky then add some more flour and keep mixing until everything is well combined.
Now start kneading. Flour lightly as needed. Melt the butter and add it a little at a time to the dough and keep kneading for five to six minutes.
Once the dough is smooth, put it in an oiled bowl and cover. You can keep it in the fridge overnight or you can let it sit for two hours at room temperature and make it the same day.
When you are ready to make your muffin, take the dough out on a lightly floured surface. Roll about one inch thick and cut out rounds with a round cookie cutter.
Dust a baking sheet with corn meal or semolina and put the muffins on it. To dust the top side, brush the muffins with a little bit of water and then dust it with corn meal. Press gently so that it sticks well.
Let your muffin rise for about one and a half to two hours. Preheat you oven to 325°F/160°C degree. Warm an iron skillet or heavy bottom frying pan over medium heat. Put your muffins on it, leaving enough space between each to expand. Cook for three to four minutes or until they have a nice light brown colour.
Flip it and cook on the other side for another three to four minutes. Once it's cooked, then put them in the oven for ten minutes. Your English muffins will be ready.
Eggs Benedict is a very indulgent breakfast and once you learn a few techniques, you can make it at home easily. You can serve it on a thick toast or make your own English muffin. This recipe will make four portions.
3 egg yolks
1/2 cup melted butter
2 tsp vinegar
Salt and pepper to taste
4 eggs to poach
To make the hollandaise sauce, mix the egg yolks and vinegar with a whisk in a heavy bottomed bowl. Put the egg bowl over simmering water and keep whisking for one minute to warm up the egg mixture. Make sure that the water doesn't touch the bowl. The water and bowl should not get too hot. Keep the heat very low, else your egg will become scrambled.
Now start adding the butter one tablespoon at a time and keep whisking. The mixture will thicken once all the butter is incorporated. Take it off the heat. Add salt and pepper. Keep it aside.
To poach the eggs, bring a large pan of water to the boil and add 1/4 cup vinegar. Lower the heat so that the water is simmering gently.
Stir the water so you have a slight whirlpool. Break the eggs in small cups and then slide in the eggs one by one. Cook each for about four minutes, then remove with a slotted spoon. You can poach one egg at a time if you are not sure how to do it first. Once you get the hang of it, you can poach several eggs at the same time. I also started with one egg at a time.
To assemble, toast the bread or english muffin. Put the poached egg on top and then spoon over some hollandaise sauce and garnish with some dill or a dash of paprika.
Tip: If your hollandise sauce starts to set before you serve, just add a few teaspoons of warm water to loosen it.
Fluffy and crispy waffles
This recipe makes four large waffles
1+ 3/4 cups flour
1+ 3/4 milk
3 eggs (white and yolk separated)
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup oil
2 tbsp melted butter
1 tsp vanilla extract
Heat your waffle iron over medium heat. Beat the egg whites until stiff. Set it aside. Mix the flour, baking powder, salt and sugar in a bowl. In a separate bowl mix the egg yolk, milk, oil, butter and vanilla.
Now add the liquid mixture into the flour mixture. Mix it gently. Don't over beat it. Gently fold the beaten egg white with the batter. It will make the batter fluffy. Now oil your waffle iron lightly. Add one cup batter or as much as your waffle iron can hold. Cook until its light brown on both side. Repeat with rest of the batter. Best served fresh.
Tip: These waffles freeze very well. You can freeze them in ziplock bags and when you want to eat, just toast them in the toaster over low heat for few minutes. It will taste just like fresh waffles.
Farzana Romine is a food lover and travel enthusiast whose mission is recreating restaurant quality dishes at home and she invites you to come along for the ride