Christmas Breakfast

A glass of champagne, smoked salmon and cream cheese bagel. Heavenly

hmm i havent decided yet what we will have for xmas brekkie..but i am thinking some croissants, home made jam, cereal and maybe some pancakes or even a full english as we wont be having dinner till at least 3 so need to get some food in our belly for the day

We used to have a full breakfast but years of being too full we have lowered it down to, egg bacon sausage etc, i usually just have bagel maybe a sausage too, but getting ideas off these threads so may introduce something new this year.

Have a look at this thread too on this same subject, lots more answers on this one.

http://forums.moneysavingexpert.com/showthread.html?t=2140345

Bacon, cheese and oatcakes for us. Only any use if you live in (or near) Staffordshire. Never, never be tempted into buying oatcakes from a supermarket, there's no comparison to a real Staffs oatcake. If you fancy making your own here's a tutorial.

Staffordshire Oatcake Tutorial


10 OZS. OF MEDIUM COARSE OATMEAL.
6 OZS STRONG WHITE PLAIN FLOUR.
1½ TBLS. DRIED SKIMMED MILK.
2 TSPS. QUICK ACT DRIED YEAST.
1 TSPS. SUGAR.

This mix should make between 15 and 18 thinish Oatcakes.

Place all ingredients into large bowl and make well in centre. Put in 500ml warm water and mix well. (Mixture should be quite ''loose'' like pancake batter. This may thicken after standing ''loosen'' again to a batter consistency). It is fine to add a little more warm water.

Now cover and place in a warm place (airing cupboard) for about 1hour 30 mins. - 2 hours.

After standing, uncover and mix well. Add more warm water if necessary, possibly about 200 -300ml to make it into 'loose' batter. Now add 1 - 1½ tsps salt (depending on taste) - do not do this sooner or you will kill the yeast.

Heat a skillet or frying pan on high and make yourself an oiling pad as in the picture. Once heated, pad the cooking surface with oil (I use regular olive oil) as shown. Turn down heat slightly and pour your oatcake mix from a ladle and roll the pan to thin the mixture out. Cook on the first side until the edges start to curl up slighty and the mixture on the top has all but changed to a darker shade. Turn the oatcake over to cook the other side, cook until all mixture is set. Make sure you 'roll' the pan to get an even coveridge - you'll soon get the idea of how thick you want them. Re-oil pan with your pad between oatcakes.

You will probally waste quite a few at first until you get used to the mix. You should try to avoid thick oatcakes with this mix as it is designed for a thin oatcake and will not cook right and end up stodgy and incorrect.

You are aiming for a very light golden tinge on the first cooked side and either the same but probally lighter on the second.

Cool on racks (very important as they will stick and sweat if put together whilst warm). These are now ready to do as you want with, either fill with bacon cheese and skillet them. or wrap cheese in them and warm in microwave or under grill.

You can now batch what you don't want today and pop in the freezer (remembering to put in the right amount for each meal or you wont be able to separate them while they are frozen). You can now have oatcakes just when you fancy them, enjoy them, i do…



Enjoy!!!!!!


First I loaded the ingredients into the kenwood chef bowl


I have found that oatmeal is more expensive than regular oats so I got regular oats and put them through the food processer to grind it down to oatmeal texture.

Oatmeal Morrisons 500g 53p

Oats Asda 2kg £1.00

Next I mixed in the water and let the chef do the work (it’s easy with a spoon too).

I used this yeast as it’s what I use for our bread machine.


once the mix is done and put to rest in a warm place for 90 mins it will look like this.
You will have to 'loosen' it as in the instructions before you cook it.;)


Get your racks out :approve:


I made an oil pad from a plate and a sheet of bounty kitchen towel and olive oil (not virgin) don’t forget some tongs or you’ll cook your fingers later on.





Stir the mix now and then.






You can see how the mixture has air in it from the yeast


You should get holes appearing as you roll the pan



Lay out the hot oatcakes in a single layer until cold, you can then start to stack them.


When they are completely cold they can be bagged and tagged or whatever
And kept for 24 – 36 hours if cool. or frozen for yonks.

They are best eaten fresh though and once you’ve finished you can get the wife to take a photo of you:eek:


She says the pinny suits me:lmao: