{Breakfast} Over On Heart Home ...

Over on Heart Home today I am sharing some of my favourite products for the breakfast table along with some of my recipe finds from a cluster of inspirational food blogs. If like me, you wake with a rumbling tummy, you'll love the recipe links - I plan to bake a batch of the Marzipan Dark Chocolate Scones (with raspberry Jam) for breakfast this weekend (You'll find a link to the recipe over on Heart Home).

This is the second in my new series of product posts for Heart Home. Last week the focus was on cake stands - if you missed it you can check it out here.

Images: left to right - Anthropologie | Green Kitchen Stories

Banana Granola

Have you ever made your own Muesli or Granola? It is well worth the effort; though actually there is very little effort involved. I love the fact that you can tailor the ingredients to suit your taste and you know exactly what you are putting into it. Earlier this week I had an urge to fill a Kilner jar with something wholesome and delicious to start the day with. So I did.

These days as well as dipping into my growing library of cookbooks for inspiration, I find myself looking at some of the amazing food blogs that are out there. Green Kitchen Stories, Pastry Affair, What Katie Ate, My Darling Lemon Thyme and Pratos Travessa are just a few that I follow with a passion.

It was Green Kitchen Stories that I turned to for this recipe. I didn't tweak or tamper with it in any way or form. It was a Lily that needed no guilding. In a mere half an hour you can have yourself a jar of this good stuff that will last you a week or more. You can find the recipe here. I like it served with plain yoghurt and fresh berries, Arthur opts for yoghurt and raisins and Lily prefers just plain old milk. David on the other hand sticks to his usual bowl of branflakes. Oh well, that's his loss.

Photography: Buttercup Days

French Toast & Roasted Rhubarb

I tore this recipe out of a magazine some months back and pinned it to my kitchen noticeboard in anticipation for the rhubarb glut that our allotment gives us every year. It's a quick and easy weekend breakfast for when you want to set the day off 'just so'. Perfect for an al fresco breakfast in the garden. 

French Toast & Roasted Rhubarb

Makes 8

5 Stems of rhubarb

2 tbsp Demerara sugar

3 eggs

100ml / 3½ fl oz single cream

90ml / 3 fl oz milk

2 tbsp caster sugar

½ tsp vanilla extract

8 slices of small brioche loaf

Butter

Maple syrup or honey to serve.

Heat the oven to 200℃ (gas mark 6). Cut the rhubarb into 5cm pieces and place on a baking tray. Sprinkle with sugar and roast for 15 mins, or until tender. Keep warm.

Beat the eggs, cream, milk, sugar and vanilla in a shallow bowl. Add the brioche slices one at a time and soak for 1-2 mins.

Heat a knob of butter in a large frying pan over a medium heat until the butter foams. Add half the prepared bread and cook for 2-3 mins on each side. Repeat with the remaining bread, keeping the first batch warm in the oven until ready to serve. Serve with the rhubarb drizzled with a little maple syrup or honey.

Photography: Buttercup  Days.