gGive me breakfast in bed with a bunch of supermarket roses any day. Nothing says “I love you” more sincerely than a decadent tray of delicious goodies to savor between the sheets. Since V-Day falls on a weekend this year, you can do better than just buttered toast and a no-holds-barred cup of tea. Whether it’s sweet or salty (or even a delicious cocktail), I’ve got you!
Saffron crepe with cavolo nero and smoked trout (pictured above)
These French crepes are given a Midas touch with a hint of saffron. Use your favorite fish – mackerel and salmon also work well here.
Preparatory school 20 minutes
sharp 20 minutes
cold 30 minutes
He cooks 30 minutes
makes 4
250 ml milk
1 pinch Saffron threads
40 grams unsalted butterPlus an additional amount, melted, for spreading
1 eggslight hit
½ A teaspoon of salt
75 grams of buckwheat flour
2 tablespoons plain flour
150 grams of hot smoked salmonscaly
Fresh creamFor service
Finely grated peel 1 lemonFor service
For black cabbage
2 A tablespoon of olive oil, Plus extra to finish
1 clove of garlicPeeled and cut into thin slices
Finely grated peel 1 lemon
1 pinch of chili flakes (optional)
200 grams of black cabbage– Leaves are peeled and chopped
Sea salt and black pepper
Heat 50 ml of milk in a small saucepan until lukewarm, then add the saffron, remove from the heat and leave to steep for 20 minutes.
Place the butter in a small saucepan over high heat until it foams and solidifies, then remove it from the heat and leave it to cool.
Place the butter, eggs, saffron, and milk in the blender and beat until the ingredients are mixed. Add salt and flour, mix until the mixture is smooth, then put it in the refrigerator for 30 minutes.
Preheat the oven to 140°C (120°C) / 275°F / Gas 1, then line a baking tray with baking paper. Place a 21 cm crepe pan on medium heat, then grease it with melted butter, then add 60 ml of the mixture, and stir to distribute it evenly over the base of the pan. Cook until the edges turn golden, then transfer to a tray and leave warm in the low oven while you cook the rest of the crepe.
To prepare cavolo nero, put olive oil in a frying pan over low heat, then add the garlic, lemon peel and hot pepper, if using, and leave for about five minutes, until the garlic is fragrant. Add cavolo nero and fry for a few minutes until wilted. Season with sea salt and pepper, and finish with a little olive oil.
To serve, divide the crepe between two plates, stuff each plate with vegetables and smoked trout, then fold. Serve warm with a little fresh cream and a little grated lemon peel.
Dutch baby with caramelized pear, tahini and dark chocolate sauce
This large, fluffy pie is an excellent base for sweet and savory fillings. Berries and ice cream or cheese would be excellent, but pears, dark chocolate and tahini are especially decadent.
Preparatory school 10 minutes
break 30 minutes
He cooks 40 minutes
serves 4
125 grams of plain flour
3 eggs
250 ml full fat milk
salt
1 small knob butter
For caramelized pears
50 grams of butter
3 small pearspeeled and cut into quarters
50 grams light brown sugar
1 splash Vanilla extract
For tahini and chocolate sauce
100 grams Dark chocolatebroke up
25 grams of butter
80 grams of tahini
1-2 A tablespoon of maple syrup
1 pinch of salt
1 teaspoon Roasted white sesame seedsto decorate
Preheat the oven to 220°C (200°C fan)/425°F/Gas 7. Whisk the flour, eggs, milk and a pinch of salt until smooth, then leave to rest for at least half an hour – it can be kept overnight in the fridge, if you’re organised.
When you are ready to cook, place a flat 30cm casserole dish or heatproof frying pan in the oven and, after a few minutes, add a knob of butter. Wait four to five minutes, or until very hot, making sure the butter does not burn. Quickly remove the dish from the oven, pour in the mixture, then return it to the oven and bake for 25-30 minutes, by which time it should be very puffy and golden brown on top. Don’t open the oven, not even to peek.
Meanwhile, prepare the pear compote and chocolate sauce. In a large frying pan, melt the butter over medium-high heat, then place the cut pear quarters, side down, and cook until browned. Turn and repeat on the other side. Sprinkle with the sugar, 1 tablespoon of water, and vanilla extract and mix together. Over medium-low heat, cook the pears, turning them regularly, until soft and caramelized.
To prepare the chocolate sauce, melt the chocolate in a heatproof bowl, then place over a pot of simmering water without touching it until completely smooth. Add butter, tahini, maple syrup, and salt, and stir until smooth.
To serve, place the pears in a Dutch baby, drizzle over the chocolate-tahini sauce and sprinkle with toasted sesame seeds.
Lady marmalade breakfast cocktail
Marmalade isn’t just for toast. This is the perfect cocktail to drink before midday – without any judgement.
Preparatory school 10 minutes
makes 1
1 A teaspoon of good quality orange marmalade – I use Fortnum and Mason Blood Orange Marmalade
25ml Campari
25 ml of sweet vermouth
prosecco, To the top
1 slice orangeto decorate
1 fresh rosemary sprigto decorate
In a high-quality glass, stir the marmalade, Campari and sweet vermouth. Add ice, then gently pour it into the prosecco. Stir and top with the orange slice and rosemary.
