On my own this weekend should provide so many opportunities. What can I do, where can I go....what television show can I watch without wrestling for the remote!
But unfortunately struggling with a very sore knee and leg means I'll be staying home. Not that I mind, I love being home with my animals.
Today's blog post started at 6am this morning, up early due to the pain I've decide I'll get the fires going and make myself breakfast in bed and rest for the day.
Some of us aren't so keen.
What I'm about to make, I've never made before, I've made some elements of it, but not the whole thing - Eggs Benedict on a home made English Muffin - so let's start with the muffins!
Recipe - English Muffin (recipe can be found on allrecipes.com)
1 cup milk
2 Tbls white sugar
1 pack active dry yeast
1 cup warm water
1/4 cup melted shortening
6 cups plain flour
1 tsp salt
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl dissolve yeast in warm water. Let stand until creamy, about 10 mins.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups of plain flour. Beat until smooth. Add salt and rest of flour, or at least enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds. (at this point it says to sprinkle cornmeal over cut rounds, I didn't have any, so they are plain) Cover and let rise for 1/2 hour.
Heat greased griddle. Cook muffins for about ten mins on each side on a medium heat.
Looking around the kitchen for something to cut the rounds with, something big enough....good old fowlers jar lid comes in very handy.
I don't think the imprint will last, but it looks pretty cool!
This mixture made a dozen - pretty happy with that! Once cooled they should store in a plastic bag and keep fresh for a couple of days.
This is a real treat and so easy to do - squeeze your own orange juice!
Oh, look out, someone's awake!
A very quick trip outside to get some more wood....oh my it's cold!
I quickly pan fried up some asparagus and sprinkled with Himalayan salt - pop them in the oven to keep warm.
Recipe - Eggs Benedict
4 rashes of bacon
2 tbls butter
1 tbls flour
1/2 cup chicken broth
4 large eggs, plus 2 large egg yolks
1 tbls fresh lemon juice
Salt & pepper
In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring, for 1 min. Slowly whisk in the chicken broth and bring to boil. Cook, whisking, for 1 min. Remove from the heat, then whisk in the 2 egg yolks, 1 at a time. Stir in lemon juice and season. Strain into a bowl.
Cook your bacon how you like it and poach your eggs. Toast your muffin, place the bacon, egg and sauce on top with your side of asparagus.
Now this is what I call a treat....a lovely breakfast in bed, a good book, accompanied by the most beautiful Biscuit the cat. x Julie