Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family. Tana Ramsay

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СКАЧАТЬ butter to grease the dish

       6 plums/apricots/nectarines

       425ml/15fl oz milk

       3 eggs

       75g/3oz plain flour

       50g/2oz caster sugar

       50g/2oz ground almonds

       1 tsp good-quality vanilla extract

       seeds from vanilla pod (optional)

      Serves: 6

      Prep time: 10 minutes

      Cooking time: 20–25 minutes

      1 Preheat the oven to 200°C/400°F/GM6

      2 Grease the dish and put to one side.

      3 Slice the soft fruit in half and remove the stones.

      4 Put the milk, eggs, flour, sugar, almonds and vanilla into the liquidizer and blitz for about 2 minutes.

      5 Pour the liquid into the prepared dish and then gently arrange the fruit, cut-side down, so that all you see is the softly rounded fruit peeking out from the batter.

      6 Place in the oven and cook for about 20 minutes.

      7 Serve immediately.

boiled eggs with cheesy fingers

       My children think this is the ultimate treat for breakfast – again, it’s more of a weekend breakfast, as it takes too much thinking about for a weekday morning …

       4 large organic free range eggs

       4 slices wholemeal bread

       100g/4oz mature cheddar cheese, grated

      Serves: 4

      Prep time: 5 minutes

      Cooking time: 7 minutes

      1 Preheat the grill on high.

      2 Bring to the boil a large deep saucepan of water and carefully add the eggs. Remember to set the timer for 5 minutes – I easily get distracted so always work by my timer! Toast the wholemeal bread and cover with the cheddar. Place under the grill until the cheese is bubbling.

      3 Remove the eggs from the pan, place in a sieve and run under the cold tap to stop overcooking – eggs that are too hard-boiled are not the same!

      4 Crack the top of the egg and remove the shell on the top third. Place into an egg cup and slice off the white to reveal a lovely runny yolk.

      5 Cut the cheesy toast into soldiers and dip into the yolk! Serve.

      Tip

      • If you keep your eggs in the fridge, allow them to reach room temperature before boiling – this helps prevent them cracking as they boil.

      It’s only when you taste boiled eggs that you remember how good they are.

field mushrooms on toast

       This may sound like a very grown-up breakfast for children, but I find if I am eating it my children are always hanging around for a taste.

       1 loaf ciabatta

       4 tbsp olive oil

       400g/14oz portabellini or other large mushrooms

       20g¾oz bunch of basil

       25g/1oz parmesan, finely grated

      Serves: 4

      Prep time: 10 minutes

      Cooking time: 10 minutes

      1 Cut the ciabatta in half vertically and again horizontally. Drizzle with a bit of the olive oil and place on a baking sheet.

      2 Cut mushrooms into thick slices.

      3 Heat the remaining olive oil in a large saucepan until shimmering, then throw in the mushrooms.

      4 Cook on a fairly high heat, stirring regularly until the mushrooms start to release their natural liquid.

      5 Turn off the heat, add a few torn basil leaves and put the lid on. Leave to infuse while you grill the ciabatta on a fairly high heat for about 5 minutes until it is just browning and going crunchy.

      6 As soon as the bread is ready, place on plates, divide the mushrooms between them and sprinkle with the remaining basil leaves and parmesan.

      Tip

      • Dice two or three really ripe, sweet vine tomatoes and sprinkle on top.

poached eggs on wholemeal toast

       285ml½ pint water

       4 medium eggs (free-range/organic if possible)

       4 slices wholemeal toast

       butter

      Serves: 4 children

      Prep time: 10 minutes

      Cooking time: 5 minutes

      1 Put the water into a small pan and bring to the boil. Crack one egg into a cup. Using a spoon, stir the water in the pan very quickly to create a ‘whirlpool’. Slide the egg into the water then simmer for 3 minutes until the egg is firmly set. Remove with a slotted spoon.

      2 Repeat with the remaining eggs.

      3 Serve СКАЧАТЬ