Here are just a few breakfast recipes from our bed and breakfast in Victoria BC including those which are most requested. See a summary of our B&B breakfasts.
3 cups all purpose flour,
6 tsp baking powder,
1 tsp salt,
1/2 - 2/3 cup granulated sugar.
Cut in, or use a food processor, 1 cup hard margarine or butter until mixture resembles coarse meal with some larger pieces. Add 1 cup milk and stir only until the dough holds together. Turn out onto a smooth, floured surface and form into a ball. Flatten ball, with hands or a rolling pin, to about ¾” thickness. Cut out rounds using a cookie cutter or a glass dipped in flour. Re-use the scrap edges. Place on a cookie sheet dusted with flour and dust tops of the scones with flour. Bake at 400 degrees F until golden brown on top and bottom. Cool on a wire rack.
A natural accompaniment to the scones. Guests frequently comment on the taste which is like pure fruit (as indeed it is) rather than having a "jam" taste. And it is quick and easy!
1.5 cups granulated sugar
1 sachet of pectin (see note below)
4 cups crushed fruit (or 3.5 cups if peaches or apricots).
Note that instructions and quantities may vary depending on the brand of pectin used. We use Bernardin (www.homecanning.ca). Put the sugar into a bowl and stir in the pectin until well mixed. Crush your choice of fruit (strawberry is our favourite) and add it to the mixture, stirring for three minutes. Place in jars, leaving 1/2 inch headspace, apply lids - the yield will be five 250ml jars. Let it stand for 30 minutes. It is now ready for serving, refrigeration (up to three weeks) or freezing.
2 cups mashed fruit
1 cup whipping cream
3 tbsp sugar.
Select your fruit: strawberries, raspberries, blackberries or chilled stewed rhubarb. It can be fresh but the texture is better if you use frozen fruit (thus you can serve this year-round). Defrost it until it is firm but not icy. Whip the whipping cream with the sugar until it is very stiff. Fold the fruit into the cream. Serves 6-8.
Butter individual ovenproof gratin dishes. Cover the bottom of each dish with a generous layer of grated cheese, such as a mixture of 2/3 aged cheddar and 1/3 gruyere. Make a slight well shape for each egg yolk – I use 2 large eggs (room temperature) and carefully slide in the egg letting the white run freely over the cheese.
Arrange the remaining ingredients around the yolks and over the egg-white if desired - I usually use a good, thin slice of ham draped into a mound, one or two spears of cooked asparagus and one or two slices of roma tomato topped with a few slivers of green pepper. Sprinkle the yolks with freshly ground pepper and a bit of salt and pour approx. 1 tsp of whipping cream over each yolk. Sprinkle the entire dish with more cheese mixture and a little fresh Parmesan cheese and bake in a shallow tray of water until the whites have set and the yolks are of a desired firmness (350 degrees F for 15-20 minutes).
(Quantity shown is for one round straight-sided flan dish, 11"-12" diameter, 1.5" - 2" deep.) Cook, peel and chop enough potato to cover the bottom of the dish. Saute them in butter to add flavour and reduce moisture. Season well with salt, pepper and anything else desired like garlic, red pepper flakes, paprika. Saute half a medium onion. Let both cool a while.
Grate 8oz full-flavoured hard cheese - I use 5oz aged white cheddar and 3oz gruyere. Sprinkle half the cheese over the combined potatoes and onions in a well buttered flan dish or pie plate. Whisk together 9 jumbo eggs, 1.5 cups whipping cream, 1.5 cup milk, 1 teaspoon Italian herb blend, salt and pepper. Gently pour this evenly over the cheese mixture. Sprinkle the remaining cheese over it all. Bake at 350 degrees F for approximately 45 minutes. Serves 8 - 10.
Please email us if you want any any other breakfast recipes which you enjoyed while staying here.
Victoria's Country Retreat ... serenity near the Butchart Gardens
Canada Select 5 Star Victoria BC bed breakfast