Category Archives: Breakfast

Bringing London home

At the being of May, we went to London for a week. Frankly I’m surprised that with all my Anglophile tendencied, it took me this long to get there.

It was lovely. London was louder and bigger than I expected. Something between New York and Time. Not quite Continental Europe, but close. We got out of the city for a day and saw the cliffs of Dover and Canterbury. It was nice to get some fresh air.

Since we were only in London a week, we didn’t see everything. I suppose a trip back must be in my future. In the meantime, here are some scones which Mr. F says are as good as the one we had at afternoon tea!

English Scones

Adapted from Recipes for the Nation’s Favorite Food

330 g flour

1 tbsp baking powder

1/4 tsp salt

40 g sugar

5 tbsp butter

175 ml milk

75 g currants or raisins (optional)

Preheat oven to 425F.

Combine dry ingredients in a large bowl. Cube butter and add to bowl. Place bowl in fridge to chill for at least 15 min. It is very important for your ingredients to remain cold so your scones end up with a flaky texture.

Rub butter cubes into flour mixture, giving it the texture of fine breadcrumbs. Add currants or raisins, if using. If making in advance, stop here.

Gradually add milk and knead gently until mixture forms a smooth dough.

On a floured surface, roll out dough about 1 inch thick. Using a 3 inch cut, press firmly into dough without twisting. Otherwise, you will end up with scones that rise unevenly. Place scones in baking sheet.

Gently knead remaining dough and cut out scones until all dough is used up. Brush tops with milk or eggwash for a shiny finish.

Bake for 12-15 min until golden and risen. Allow to cool slightly before serving but are best consumed on the day they are made.

I like them best with raspberry jam but strawberry is very traditional.


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Filed under Breads & Biscuits, Breakfast, British

Veggie shashuka

I like the idea of summer squash. They are so pretty. They are similar to zucchini. They have a lot going for them.

And yet, whenever I buy summer squash, I always feel at a loss for what to do with them. They lack zucchini’s flavor. They don’t have the meatiness of fall squashes. 

But in this recipe, they just work! 

Mr. F, who is always hungry after vegetarian meals, was satisfied and happy. The leftover “sauce” was reused to top pasta, which was also delicious. 

I’ve simiplied the recipe a lot from the original because I don’t keep some of those ingredients around and I don’t like that many steps for my weeknight dinners. All in all, this dish is a winner!

Summer Squash Shashuka

Adapted from The Kitchn

 2 lb summer squash

1 tbsp salt

olive oil

1 small onion, sliced in half moons

2 garlic, minced

14 oz crushed tomatoes

4 eggs

In a food processor, grate summer squash. Squeeze as much moisture as you can from each handful and transfer to a large sauté pan.

After all the squash is squished dry, add olive oil, garlic, salt, and tomatoes. Stir to combine. Turn heat on to medium. Cook until squash is tender, about 10 minutes. Season to taste.

Smooth mixture out evenly in sauté pan. Make 4 divots and crack an egg into each. Sprinkle with salt and pepper. Place a lid on the pan and cook about 10 minutes. Egg whites will be set but yolks will still be soft. Serve with lots of crusty bread!

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Filed under Breakfast, Eggs, Italian, Moroccan, Vegetable

A Very More-ish Cake

Sometimes a hankering just pops into my head and I can’t seem to shake it. This is the second time I made this cake in a week and I may aim for a third. It came from a lack of sweet things in the house and a desire to use up some chocolate still leftover from Easter.

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Filed under Breakfast, Cakes & Tarts, Italian

King Arthur Corn Muffins

14068239_10207514329359951_5212672636548917875_nI have an intense love for the corn muffins at Famous Dave’s BBQ. These are not those corn muffins.

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Filed under American, Breads & Biscuits, Breakfast

Balancing breakfast



I had my first dutch baby the morning after our wedding. We and our bridal party went out for breakfast. Everything looked fantastic and someone had the brilliant idea of ordering a dutch baby with peaches for the table. I owe that individual many thanks.

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Filed under Breakfast, Eggs, Thoughts

Cinnamon Swirl Bread


Sometimes it is nice to appreciate the simple deliciousness that is cinnamon. It always makes me feel warmer somehow.

Perhaps that is why I have already posted recipes on cinnamon buns. I’ve chased the perfect cinnamon raisin bread for years. I love cinnamon shortbread. But this recipe really takes the cake. Or bread, I guess.

I think it is also known as friendship bread (not to be confused with Amish friendship bread). This may be because anyone who tries this bread will want to be your friend so they can have the recipe. Or because it makes two loaves and grown-ups share things.

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Filed under American, Breads & Biscuits, Breakfast

Perfect Buttermilk Waffles


Book of the Month: Goldfinch by Donna Tart

Have you read anything by Donna Tart? If her other stuff is as good as The Goldfinch was (which it is supposed to be), I may have a new favorite author. You’ll get to hear more about my thoughts on Donna Tart later. But it’s important to know that amongst the running trends in her book is Dutch culture, not only because the painting around which the novel is centered is Dutch.

This has gotten me thinking about my Dutch origins. The only Dutch food I know how to make, and to make well, is waffles. Today, I share with you the secret Thomas family recipe. Buttermilk waffles. They are crunchy on the outside and creamy on the inside like the perfect waffle should be. And unlike pancakes, which are all exciting at first but by the end you are sick of them (If you don’t know who I am paraphrasing or why, you need to check this out).

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Filed under Breakfast, Dutch