Category Archives: breakfast

Autumn in Shropshire

We’ve been enjoying  a lovely autumn in Shropshire. I’ve been taking the opportunity to take lots of lovely dog walks in the woods.

Purslow Woods, which you can walk to from Hopton House, but I tend to cheat and drive the 2 minutes up there, is looking magnificent. It’s full of sessile oak which has the most amazing coloured leaves right now. A lot of them have fallen, but in a few weeks time, when all the leaves have fallen, there’s a thick carpet of them to kick through.

We have  lots of availability for the rest of the autumn. The autumn duvets are on the beds and each room has completely controllable heating, so you won’t go cold. Book now for a late autumn break!

Here are some of my favourite autumn photos

a collage of autumn photos including apple pancakes, chickens, a butterfly and lot s of leaves - bed and breakfast shropshire

 

Blackberry Pancakes

Blackberry pancakes with an apple, blackberry and cinnamon compote

We’ve enjoyed a very busy summer here at Hopton House B&B, so it was about time for me to have a couple of days off, to rest and recharge, ready for a business autumn

Unfortunately, despite planning a long lie in, Storm Aileen did her best to keep me awake last night, then I forgot to turn off my alarm – d-oh. This was closely followed by a craving for sausages and pancakes ( I blame lack of sleep and the fact that “Come on Eileen” was stuck in my head and wouldn’t be removed till I play it at full volume )

Pancakes and sausages are my 2 favourite breakfast ingredients and, as it’s autumn, there are lots of lovely ingredients in the garden to go with them.  So I headed into the orchard, where the apples are throwing themselves off the trees and the wildflower meadow, where we have lots of blackberries just now.

I’ll be putting these pancakes on the breakfast menu for a short while, but book soon if you want to try them, as the blackberries won’t last for long

Delicious, fluffy blackberry pancakes with an apple blackberry compote | a perfect autumn recipe for using up a glut of apples and blackberries #apples #autumn # recipes

This recipe will feed 2 people very generously with about 5 small pancakes each. You could halve it for more  a manageable breakfast.

Pancake Ingredients

  • 1 cup ( 150g ) Plain ( all purpose flour )
  • 2 tablespoons ( 30g ) white sugar
  • 1/4 tsp bicarbonate soda ( baking soda )
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup ( 225 ml ) buttermilk
  • 2 eggs
  • 2 tablespoon ( 25g ) melted butter
  • About 30 small blackberries

Compote ingredients

  • 1 large eating apple – granny smiths are good – cored, peeled and chopped into large cubes
  • 10 small blackberries
  • 2 tablespoons ( 25g ) melted butter
  • 1/2 tablespoon on brown sugar
  • 1/2 tsp cinnamon
  • 1 tablespoon maple syrup
  • 1/2 tsp lemon juice

Method

Put the apples, butter, sugar, lemon juice and cinnamon in a small frying pan and cook over a medium heat for about 6 or 7 minutes.  Stir it frequently and keep an eye on the apples. It may take less of more time depending on your apple type. You want them beginning to soften but not disintegrating.

When the compote is ready, take it off the heat and stir in the blackberries and maple syrup.

Mix the dry pancake ingredients together in a large bowl. Mix the wet ingredients together in a separate bowl. Stir the wet mix into the dry mix, Don’t over stir – just stir enough so that all the flour is mixed in. You’re looking for it to resemble a thick mix like extra thick double cream.

Heat a large frying pan over a medium heat. Brush the pan with melted butter generously, then put about a couple of tablespoons into the pan for each pancake. Don’t overcrowd the pan as the mix will spread. Put 3 blackberries into the top of each pancake.

When bubbles start to appear  on the top of the pancakes then flip and cook until browned on both sides – just pick up the edge of the pancake with your spatula to check how brown it’s getting. One of the tricks to getting perfect pancakes and is getting the temperature right. This will depend on the weight of your frying pan and the temperature of your cooker.

Serve with the compote and extra maple syrup if required. Oh yes  and I recommend a couple of sausages too, with or without Dexy’s Midnight Runners playing in the background.

Healthy Breakfast Bowl

Healthy Breakfast Bowl

I do love my food and cooking, so I like to think that the breakfasts I serve at Hopton House are a bit of a treat. I offer the full English breakfast of course,  but you’l also find lots of specials to choose from.

Eggs Benedict or eggs Royale ( substitute the  bacon for salmon ) are probably the most popular breakfast special. If you’re vegetarian and fancy Eggs Florentine, let me know before your stay and I’ll make sure I have some spinach in.

The fluffy buttermilk pancakes are also very popular and my personal favourite breakfast. I love mine served with crispy bacon and maple syrup.

Healthy breakfast bowl recipe. Turn overnight oats into a healthy breakfast bowl by adding berries, nuts, banana and seeds

If you don’t fancy a cooked breakfast, there’s a breakfast buffet table with cereals, fruit, organic natural Greek yoghurt, fruit juice, homemade white and granary bread to toast and some sort of baked goods. I also put out bircher muesli ( or overnight oats as it’s commonly known )

I’ve converted a lot of people to bircher museli. It’s very easy to make and will last for 3 days in the fridge, so is great for a quick breakfast when you have little time in the morning. The recipe is below.

To make it into your own trendy healthy breakfast bowl, just add berries of choice, banana, seeds ( I like chia and pumpkin ) and nuts.

Healthy breakfast bowl. Turn overnight oats into a healthy breakfast bowl by adding your choice of berries, bananas, nuts, chia and pumpkins seeds.

Ingredients

  • 1 cup of rolled oats
  • 1/2 cup of apple juice
  • 1/2 cup water
  • 1 cup of full fat greek yoghurt
  • 1 grated apple – granny smiths are perfect.

The night before ( but it works fine if you only do it an hour before ) put the oats in a bowl and add the water and apple juice and stir well. Add in the greek yoghurt and grated apple.

Gluten Free Oat and Banana Blueberry Pancakes

I often get requests for gluten free options at the B&B and try and offer a good choice.

On request, I can do a gluten free lemon drizzle for the rooms and the gluten free banana bread at breakfast has proven to be very popular even amongst the gluten eaters!

Pancakes are a popular choice at breakfast but by just replacing the flour with gluten free they can taste a bit gritty.  So, as it’s the quiet time of year for the B&B, I thought I’d have a bit of an experiment.

I’m very pleased with the result and they have the added benefits of being high in fibre and with no added sugar.

This recipe serves 1 with 3 pancakes. You could also replace the blueberries with chopped apple and add a teaspoon of cinnamon.

The calorie count ( according to my fitness pal ) is about 320 calories for 3 pancakes – 8g fibre, 50g Carbohydrates, 15g sugar, 10g fat, 10g protein.

Adding a tablespoon of maple syrup adds 40 calories.

Gluten Free Oat and Banana Blueberry Pancakes

Gluten Free Banana Oat Blueberry Pancakes - Hopton House, Bed and Breakfast Shropshire

Ingredients

1 small banana

1 small egg

40 g ( 1/2 cup ) gluten free porridge oats

1/2 tsp gluten free baking powder

25g blueberries

3g butter for brushing the pan

Method

Whizz all the ingredients together in a blender until the mix is smooth. Leave for about 20 minutes to allow time for the mix to thicken up.

Heat a non stick frying pan on a medium heat. Brush with melted butter. Spoon the mix into the pan, creating 3 pancakes, Sprinkle the blueberries over the pancakes. Cook the pancakes until small bubbles appear and the bottom are golden brown, then flip the pancakes, cooking until golden brown.

Best served with lashings of maple syrup……

Maple Oat Ginger Scones

I discovered ginger scones when we stayed in a B&B in Maine quite a few years ago. I added them to the breakfast menu here and they were very popular, but for some reason I’ve not made them for a while.

I tried them out on the breakfast table again last week and they proved very popular. So much so that I was asked for the recipe. So here it is!

American breakfast scones are different to the traditional English scone. They are much flakier – almost like a thick but lighter shortbread biscuit. They contain no egg but are made with double cream. In my opinion they need to be eaten, still warm, from the oven.

One of the great things about these scones for a busy B&B owner is that they can be frozen and cooked from frozen. So you can make up a big batch, freeze them on a tray and then pop them into a bag in the freezer. Just take one or 2 out of the freezer when you need them.

These scones are a slightly different version of my original ginger scones as they contain maple syrup and porridge oats.

Maple Oat Ginger Scones, east to bake and perfect for breakfast at our Shropshire B&B

Ingredients

  • 400g plain flour
  • 50g caster sugar
  • 65g porridge oats
  • 1 tablespoon baking powder
  • 2 teaspoons ginger
  • 170g cold diced butter
  • 90ml maple syrup
  • 180ml double cream

Put the flour, sugar, baking powder, porridge oats and ginger in a mixing bowl and mix well together. Then rub in the butter till it resembles biggest breadcrumbs. I use my kitchenaid to do this but it’s easy to do by hand.

Add the cream and maple syrup and mix till it forms a dough but don’t over beat.

Maple Oat Ginger Scone Recipe - Shropshire Bed and Breakfast

Put the dough out onto a floured surface and fold it in half several times.

Roll it out to a dough about 2cm thick then, using a cookie cutter in your choice of size, cut out the scones.

Brush with maple syrup and sprinkle with a few oats then put in an oven heated to 180 degrees C ( fan oven ) and bake for 16-18 minutes.

If you want to freeze, put the individual scones on a baking tray ( without the extra maple syrup and oats )  and place in a freezer till frozen, then put into a plastic bag and put back in the freezer. Bake from frozen, brushing first with the maple syrup and oats.