Today was Breakfast day in the cookery school, and it was a busy one. We were eating early and everyone had to present their own full Irish Breakfast. I have been bringing down my own granola to have for breakfast and made the same Ballymaloe recipe last weekend. Each morning I have it with yoghurt, and it does mean I get through the frantic mornings cooking without passing out from hunger.
We have porridge every morning at home, Flahavans Organic Porridge, as it doesn’t have to travel very far to get to us. But while I am studying here, there is no point making it just for one. We use their jumbo oats to make flapjacks, and I also use these oats in the granola.
Today, however I made the muesli, and served it with some blueberries and yoghurt, albeit a little fancier than I would normally serve it to myself.
I was also cooking another favourite of mine, American Buttermilk Pancakes, these turned out just perfectly, and I presented them for tasting with some sour cream and more blueberries.
American Buttermilk pancakes
As with all the ingredients we cook with, the quality of the sausages, rashers etc were really good. The streaky bacon were long and not too pink, so less nitrates. Florrie got us the freshest eggs, and I was concentrating so much on plating up that I slightly over cooked the fried egg, BUT I enjoyed it, and was particularly pleased with the overall flavours of the breakfast.
Tomorrow is theory, and I am particularly looking forward to the lecture on fermented foods.