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Breakfast | Nick Coffer | My Daddy Cooks
[VIDEO] Cheats “Pain au Chocolat” (chocolate croissants)

[VIDEO] Cheats “Pain au Chocolat” (chocolate croissants)

These are brilliant, if I say so myself! Joking apart, if you like your recipes to be quick, easy and more than a little cheaty, you will love these. They are the perfect treat to have up your sleeve when you find yourself with an unexpected play date and more children than you bargained for in your home after school. Proper pain au chocolat are, to say the least, tricky to make. These ones use a block of puff pastry and some chocloate to create a simple treat – lovely after school, in a lunch box or even as a cheeky part of breakfast. Plus, as with all my recipes, they are totally foolproof! Makes 9 pieces Preparation time: 10 minutes Total cooking time: 10-12 minutes 1 packet (320g) all butter puff pastry sheet (ready rolled) 100g good quality milk chocolate bar, broken into pieces 1 egg, beaten Pre-heat the oven to 220ºC/450ºF/Gas Mark 7 Unroll the pastry and lay the sheet out in front of you. Using a sharp knife, cut the pastry into 9 equally sized rectangles by dividing the pastry into 3 lengthways and then widthways. Divide the chocolate into 9 equally sized portions. On the narrow edge of one of the pastry rectangles, place a portion of the chocolate and roll the pastry up. Squash down a little on the edges of the pastry roll to seal it and crimp the edges lightly with a fork. Brush the top of the roll with some beaten egg and put it on a greased or non-stick baking tray. Repeat the process for the remaining pieces of pastry....
[RADIO] Courgette, parmesan and sun-dried tomato muffins

[RADIO] Courgette, parmesan and sun-dried tomato muffins

To this day, my cheese and vegetable muffins remain one of the top three most popular recipes on this blog. For my BBC Three Counties Radio Show, “Three Counties Kitchen” last Sunday evening, I cooked a brand new savoury muffin recipe. I may actually even prefer it to the original on this blog! If you want to hear the recipe from my BBC radio show, click on the player below: http://www.mydaddycooks.com/wp-content/uploads/2010/09/muffinsfull_1-2.mp3 Makes 12 large savoury muffins Preparation time 15 minutes Cooking time 20-22 minutes 310g self-raising flour 1 large/2 small courgettes 150g freshly grated parmesan 8-10 sun-dried tomatoes in oil, sliced 250ml milk 80ml olive oil 2 eggs Salt Preheat your oven to 180°C/350°F/Gas Mark 5. Mix together the cheese and the flour, then coarsely grate the courgette into the bowl and, finally, add the sun-dried tomatoes. Add the milk, olive oil and eggs and mix to a lumpy, fairly thick batter. Lightly oil the muffin tins and fill each individual cup to the top with the muffin mix. Bake in the middle of the oven for 20-22 minutes. The muffins are ready when they are golden on top and fairly dense to the touch. Best served warm, 5 to 10 minutes after coming out of the oven but they can last a few days in an airtight container or several weeks in the freezer. If you are not eating them on the day they are cooked, just bring them to life quickly again with 20 seconds in a...
[VIDEO] How we make perfect poached eggs for breakfast!

[VIDEO] How we make perfect poached eggs for breakfast!

***Introducing a third camera in this video, the overhead HobCam!!*** Archie is very particular about his eggs! If they get served with a hard yolk, preventing him from having his ceremonial yolk bursting, he will probably refuse to eat the whole thing! Poaching eggs is the best way to get his eggs right. But there is a bit of urban legend surrounding perfect poached eggs. They are meant to be difficult, temperamental and easily messed up – but they really truly needn’t be. If you follow just a few key words of advice, you will also be able to make perfect poached eggs, without any need for gimmics such as clingfilm, egg poachers or any other specialist equipment. The first big rule with poaching eggs is to use very fresh eggs. The purists will tell you they need to be 36 hours old. Ignore this! That is a logistical impossibility for anyone not buying their eggs on a farm. All you need to ensure is that your eggs are as fresh as they possibly can be. Buy the freshest eggs you can find in the shop (I usually dig deep as they newest eggs are usually at the bottom of the pile) and poach them, where possible, within a day of buying them. That said, I have still made successful poached eggs which were more than a few days old. And this leads me on to the second rule… …always add vinegar to the boiling water. It helps the egg white solidify. If your eggs are a little older, add a little more vinegar to compensate. As you can see...
Recording of us on Market Kitchen

Recording of us on Market Kitchen

As a small consolation for the fact that we could not do a video this week as Archie was unwell, here is the video of our pre-recorded appearance on Market Kitchen on the Good Food Channel on Friday evening. We made a “Strata” breakfast casserole, a 100% make ahead breakfast dish. It’s like a soufflé, French toast and bread pudding, all rolled into one. Easy comfort food at its very best! For the full recipe, please go to this link on the Good Food Channel website: Click here. The above recording is strictly the copyright of the Good Food Channel and...
[VIDEO] Breakfast oat pancakes w/ caramelised bananas and blueberries

[VIDEO] Breakfast oat pancakes w/ caramelised bananas and blueberries

We finally filmed a breakfast! I have been meaning to do this for a while – and have had a lot of requests to do so – but getting all the camera gear organised in the morning is not easy. Plus I am NOT. A. MORNING. PERSON! Breakfast in this house is usually a very simple affair – cereals/ porridge/ toast/ fruits/ fresh juices. But where time permits, I do enjoy cooking in the morning and it is important to vary what we give Archie. Having introduced Archie to “Chitty Chitty Bang Bang” at the weekend, it is entirely appropriate to call these oat pancakes “truly scrumptious”. Yes, they are sweet but it is not as if he is eating golden syrup every day (although he would if he was given half a chance to do so!). As it’s a breakfast recipe, I don’t want to be getting bogged down with weighing scales so I just make this recipe based on spoonfuls of the ingredients. As with all my dishes, a little bit of variation in the quantities will not harm the finished dish in any way… Breakfast oat pancakes w/ caramelised bananas These ingredients made ten small pancakes. We ate six and froze the remaining four. If you are intending to use all ten pancakes immediately, you’d need to cook an extra banana. Preparation time was about 5 minutes, cooking time 8-10 minutes in total. 5 tbsp plain flour 2 1/2 tbsp ground porridge oats 1 tsp baking powder A tall glass of milk (approx 250ml) One egg 2 bananas Blueberries to serve 2 tbsp golden syrup An inch chunk...

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