Once upon a time we had the time to cook ourselves a scrumptious breakfast on a lazy weekend morning. These days are we are super busy and prefer to get eat brunch out at one of the many foodie spots in this city before we leave for good - this way we can avoid washing dishes, get out of the house, save some time, and enjoy the increasingly pleasant/warm weather.
Blood oranges have been in season lately and they are my favorite, Juiced by hand. One day we'll get a proper juicing contraption.
I found this recipe through another Melbourne foodie blog Wotsfortea for homemade Crumpets online and wanted to try them. The crumpets you can buy in the shops are cheapo and this recipe seemed really easy only requiring flour, yeast and milk. Here in Australia you can buy both English Muffins and Crumpets, but the English Muffins are nothing like in the states, they don't have very many nooks and crannies, while the Crumpets are light and full of holes - they kind of look like American style English muffins, but more spongy if bought in the store. This was my first attempt at making Crumpets and was pleasantly surprised by the outcome. They are like really holey pancakes. You have to have a bit of time and patience in the morning hours to be able to let the yeast work its magic for an hour. (Which doesn't usually work for me because I sleep in so late, that by the time I am up I am starving and can't wait for the cooking process.) They cook up fast once the batter has bubbled up. You are instructed to use egg rings to make the round shape, which are kind of tricky so I might look for other, more manageable alternatives. Serve hot with butter and jam.
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