Photo credit: Alvimann from morguefile.com
Breakfast in bed what a treat! Snug and warm under the duvet. Maybe served with the weekend papers and of course a lovely pot of tea. Lazy and indulgent perfect for Sleepy Sunday.
If you fancy something special in a flash and don't to slave over a hot stove. Try our gorgeous recipe
Dormouse’s Sleepy Sunday French Toast
You will need:
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon cooking oil
175ml milk
225g cream cheese, softened
3 tablespoons chopped almonds
2 tablespoons light brown soft sugar
110g raspberries, divided
1 teaspoon lemon juice
8 slices bread
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon cooking oil
175ml milk
225g cream cheese, softened
3 tablespoons chopped almonds
2 tablespoons light brown soft sugar
110g raspberries, divided
1 teaspoon lemon juice
8 slices bread
How to make it:
Stir the cream cheese, almonds, light brown soft sugar and lemon juice together in a bowl until the mixture is soft and thoroughly combined; spread over one side of each bread slice.
Place 1/4 of the raspberries onto a bread slice; press down on the berries to keep them from rolling off. Top the raspberries with a cream cheese-spread slice. Repeat three more times with remaining berries to make four raspberry sandwiches.
Place 1/4 of the raspberries onto a bread slice; press down on the berries to keep them from rolling off. Top the raspberries with a cream cheese-spread slice. Repeat three more times with remaining berries to make four raspberry sandwiches.
Beat the eggs, milk, vanilla extract and cinnamon together in a bowl until blended. Add a small amount of oil in frying pan and heat over medium-low heat.
Dip each raspberry sandwich into the egg mixture on both sides; fry in the prepared frying pan until golden brown, about three minutes per side.
You can also try this recipe with blueberries, strawberries or blackcurrants. Enjoy with or without whipped cream and extra berries!
LOVE February Competition - Fourteen days of fabulous prizes!
Tell the team at Dormouse and The Teapot what tea time treat do you like with your cuppa. Post your answer in the comments section by clicking on comments below, make sure you leave a contact email or twitter name otherwise if you win we won't be able to send you your prize!
Today's lucky winner will win a month’s supply of tea for two from Lancashire Tea. Lancashire Tea is smooth in taste, bright in colour and has extremely good infusion qualities They offer a fine selection of traditional and exotic infusions, visit www.lancashiretea.co.uk to see which flavour is your cup of tea!
All winners will go in a draw on 14 February to win a fantastic vintage tea set for two from www.dormouseandtheteapot.com
Remember there will be fourteen days of competitions, you may enter the competitions as many times as you wish over the fortnight but you may only win one prize.
Sorry UK entrants only
Dormouse and The Teapot use a randomiser to select the winner.
This competition is now closed.
Dormouse and The Teapot use a randomiser to select the winner.
This competition is now closed.
On a cold, drizzly day, such as this, the best thing to do is to curl up by the fire with a book, a nice pot of tea and a plate of delicious warming crumpets..
The recipe below is easy to follow, and by making them yourself it means you dont even have to so much as poke your nose over the doorstep...
Dormouse delicious homemade crumpets
Makes 18 crumpets
Preparation time 1-2 hours
Cooking time 10 to 30 mins
You will need...
450g/1lb plain flour, sifted
½ tsp salt
1 tsp sugar
2 tsp/1x7g sachet fast-action dried yeast
300ml/½ pint warm milk
300ml /½ pint warm water
vegetable oil
4 crumpet rings or 7.5cm/3in plain pastry cutters, greased
How to make
1. Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film.
2. Leave in a warm place to rise for about an hour until it's a light, spongy texture. Stir well to knock out any air and pour into a large jug.
3. Heat a non-stick frying pan over a very low heat with a drop of oil. Wipe the pan with kitchen paper to remove excess oil. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
4. Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until plenty of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
5. Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack while continuing to cook the remaining mixture.
Enjoy! Leftovers are wonderful dipped in free range egg and fried, served alongside smokey bacon for a delicious breakfast.