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Bed of Basil Poached EggSometimes the chef’s creation is not something you really want to eat. If you’ve seen the waffle sausage sandwich or the egg and friend potato things Rick has create and Julie has shared then you know what I am talking about. But this creation was worthy of serving to our guests. It was delicious, healthy and pretty nice to look at too!

Bed of Basil Poached Egg

What you need (Per serving):

  • 3 – 5 large fresh Basil leaves
  • ¼ cup sliced Mushrooms and chopped Green Onions
  • 1 Tomato Slice – warmed
  • 1 Poached egg
  • Paprika
  • Tablespoon of Salsa.

What you do:

  1. In a frying pan, saute the mushrooms and green onions.
  2. Arrange the Basil in a ‘fan’ on the plate
  3. Poach your egg (click here for instructions on poaching eggs)
  4. Place mushroom and onion mix on top of the basil.
  5. Place tomato on mix.
  6. Top with egg.
  7. Sprinkle with Paprika.
  8. Spoon salsa on side.
  9. Enjoy!
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Name this dish!

Thanks to Val Armstrong this breakfast dish has a name to be proud of ... this is MARVI

What you need:

  • 4 cups Muesli
  • 2 cups Apple Juice
  • 1 cup mixed nuts, seeds and dried fruits + ¼ cup for garnish
  • 1 Tablespoon Vanilla
  • 1 teaspoon Cinnamon + sprinkle for garnish
  • Yogurt (flavor of choice) I used French Vanilla today.
  • Fresh Berries for topping.

What you do:

  1. Mix first five (5) ingredients together and cover.
  2. Refrigerate overnight.
  3. Stir mixture then spoon into parfait glasses.
  4. Top with yogurt
  5. Add fresh berries.
  6. Sprinkle with mixed nuts, seeds and dried fruits
  7. Sprinkle with cinnamon and add mint leaf.

There are many varieties of Muesli or Granola you can buy or you can make your own.

You can use any type of juice, any flavor of yogurt or any type of berries. It is very versatile. Personally I like the apple juice and cinnamon combination and there is dried apple in the mix as well.

I buy unsalted, unsweetened bags of trail mix seeds, nuts and dried fruits. It can be added to a variety of dishes, used as a garnish or eaten for a snack and gives a variety of flavors, colors, and textures to any dish.

If this is your only breakfast dish it serves 4 people. If it is one course of several it can serve up to eight.

The mix will also keep well in the fridge for a couple of days. Change the toppings and the flavor of yogurt and you can have a different breakfast dish tomorrow!

Name this dish!

Name this dish!

INSTRUCTIONS:

Test out this recipe and then post your idea for a new name in the  comments below … we’ll pick our favourite 5 and get you to vote on your favourite name next week.

The winning name will forever have the dish name to their credit PLUS they can win a copy of the Breakfast with the Broads Cookbook!!

Anne’s No Name Cereal Dish

What you need:

  • 4 cups Muesli
  • 2 cups Apple Juice
  • 1 cup mixed nuts, seeds and dried fruits + ¼ cup for garnish
  • 1 Tablespoon Vanilla
  • 1 teaspoon Cinnamon + sprinkle for garnish
  • Yogurt (flavor of choice) I used French Vanilla today.
  • Fresh Berries for topping.

What you do:

  1. Mix first five (5) ingredients together and cover.
  2. Refrigerate overnight.
  3. Stir mixture then spoon into parfait glasses.
  4. Top with yogurt
  5. Add fresh berries.
  6. Sprinkle with mixed nuts, seeds and dried fruits
  7. Sprinkle with cinnamon and add mint leaf.

There are many varieties of Muesli or Granola you can buy or you can make your own.

You can use any type of juice, any flavor of yogurt or any type of berries. It is very versatile. Personally I like the apple juice and cinnamon combination and there is dried apple in the mix as well.

I buy unsalted, unsweetened bags of trail mix seeds, nuts and dried fruits. It can be added to a variety of dishes, used as a garnish or eaten for a snack and gives a variety of flavors, colors, and textures to any dish.

If this is your only breakfast dish it serves 4 people. If it is one course of several it can serve up to eight.

The mix will also keep well in the fridge for a couple of days. Change the toppings and the flavor of yogurt and you can have a different breakfast dish tomorrow!

Cranberry Walnut Sticky Buns

Preparation Time: 40 minutes
+ 1 hour of standing time
Baking Time: 35  minutes
Servings: 36 buns

What you need:

DOUGH

  • 2 teaspoons granulated sugar
  • 2/3 Cup warm water (hot to the touch)
  • 2 packages active dry yeast
  • 5-6 cups of all purpose flour
  • 1 cup warm milk (hot to the touch)
  • 1/2 Cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1/4 Cup softened butter
  • 2 eggs

GOOEY GOODNESS

  • 1 Cup softened butter
  • 4 Cups brown sugar
  • 2 teaspoons cinnamon
  • 1 Cup dried cranberries
  • 1 Cup chopped walnuts

Extra cinnamon and sugar as desired

What you do:

  1. In a large bowl, dissolve 2 teaspoons of sugar in the warm water. Sprinkle yeast into water mixture. Do not stir.
  2. Set aside for 10 minutes, and then stir well.
  3. Add warm milk, sugar, salt, butter and eggs to yeast/water mixture.
  4. Add 3 cups of flour. Using an electric mixer or a wooden spoon, beat      vigorously until dough is smooth and elastic.
  5. Gradually add the remaining flour until dough is soft.
  6. Roll dough into a ball and place on a floured surface.

    Giant Ball of Sticky Bun Dough Ready to be Rolled

    Giant Ball of Sticky Bun Dough

  7. Knead for 5-10 minutes, adding small amounts of flour if necessary until dough is no longer sticky.
  8. Cover the dough with plastic wrap, and then a towel. Let the dough rest for 20 minutes.
  9. Punch down and roll out dough into long rectangle.
  10. Grease pan or pans (4 8×8″ pans would work well if you wish to freeze some).
  11. Brush the flattened dough with softened butter.
  12. In a small bowl, mix 1 cup of brown sugar with the cinnamon. Sprinkle evenly over each dough shape, then sprinkle cranberries and chopped walnuts top.cran-walnut-sticky-buns
  13. Roll up into long tube shape and seal edge of roll by pinching dough together with fingers.
  14. Using a sharp knife, slice each dough shape into 1 1/2 to 2 inch slices.Place about 3 rows of 3 in the bottom of each pan. You may fill 3 or 4 pans depending on how thick the slices are.
  15. Cover pan with a dry, clean cloth and let rise at room temperature until double the size. (Usually 1 hour).

    Cranberry Walnut Sticky Buns Ready for the Oven

    Cranberry Walnut Sticky Buns Ready for the Oven

  16. Preheat oven to 375°F. Place buns in preheated oven and bake for 30-35  minutes.
  17. Cool in the pan for 15 – 20 minutes before icing them or just serve warm with butter!

Cream cheese topping optional

  • One 8oz  package of cream cheese softened
  • 4 cups of icing sugar
  • 2 tablespoons lemon juice
  • Teaspoon of milk
  1. In a small bowl blend cheese and lemon juice until smooth.
  2. Slowly add icing sugar to the cream cheese mixture. Add a few drops of milk and continue to blend until desired spreadable consistency is reached.
  3. Spread cheese mixture on warm buns, remove from the pan and serve.
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Just a few pictures from last week…

View from Anne's Oceanfront Hideaway on a Rainy Day

View from Anne's Oceanfront Hideaway on a Rainy Day

Even on a rainy day – the view from Anne’s Oceanfront Hideaway is very beautiful!

Lambs are everywhere on Salt Spring Island right now

Lambs are everywhere on Salt Spring Island right now

Running back to the barn for breakfast ... or maybe they were just running away from the dogs!

Running back to the barn for breakfast ... or maybe they were just running away from the dogs!

Bram and Chewy are curious about the lambs

Bram and Chewy are curious about the lambs

And the day ended with a beautiful sunset.

And the day ended with a beautiful sunset - this is a view from the Gary Oak Room at Anne's Oceanfront Hideaway

And the day ended with a beautiful sunset - this is a view from the Gary Oak Room at Anne's Oceanfront Hideaway

At Anne’s, every morning begins with coffee or tea delivered to your door at 8am. At 9am we serve a glorious 4 course breakfast in our dining room. And, every breakfast starts off with a juice drink and a fresh fruit dish. Our Valentine’s Day menu that we’ve been sending to our Breakfast with the Broads e-mail recipe list also starts off with a fruit dish, but with a special Valentine’s Day twist.

Fresh fruit is yummy

Fresh fruit is yummy

Mmmm – fresh fruit IS yummy, BUT, on Valentine’s Day why not make it really delicious and tasty by adding some dark chocolate dipping sauce?

Dark chocolate - the perfect dipping sauce for fruit on Valentine's Day

Dark chocolate - the perfect dipping sauce for fruit on Valentine's Day

Here’s our Valentine’s Day Breakfast Menu for 2009:

White Grape Juice (with a few drops of red juice for color if desired)

Fruit Dish: Strawberries, Kiwi, Mango, or Red Grapes

(with dipping dark chocolate)

Pear Melba with Raspberry Sauce

Chocolate Chip Scones

Heart-shaped Raisin Toast with Cinnamon Sugar

Heart shaped waffles, whipped cream & Maple/Strawberry Sauce

Chicken/Turkey Sausage

(looks nice garnished with sliced Strawberry and Fresh Rosemary/Mint Sprig)

Tea, Coffee (with cinnamon hearts)

Get Free Brunch and Breakfast Recipes Weekly!

Get Free Brunch and Breakfast Recipes Weekly!

valentines-dayVisit Anne’s Oceanfront Hideaway on Salt Spring Island in February for romance and relaxation.

Unwind as you gaze at the ocean from any one of our ocean view rooms, relax in our hydro massage tubs and delight in a fabulous four course breakfast in our dining room each morning. It’s an amazing experience and one that is sure to spoil your sweetheart this Valentine’s Day.

This special is only available by Phone for stays between Feb. 1 and Feb. 28, 2009. So call us for all of the details. 1-888-474-2663

Pacific Yew Room
2 nights including a four course breakfast, a 750 ml Chocolate/Raspberry Port, 6 Harlan’s Chocolates, Facial 2 Go Kit and an edible Sensual Health Body Glaze (value $435)

$310 – save $125!

$290 Midweek Special (Valid Monday – Thursday)

Douglas Fir Room
2 nights including a four course breakfast, a 750 ml Chocolate/Raspberry Port, 6 Harlan’s Chocolates, Facial 2 Go Kit, and an edible Sensual Health Body Glaze (value $455)

$315 – save $140

$299 Midweek Special (Valid Monday – Thursday)

Garry Oak Room
2 nights including a four course breakfast, a 750 ml Chocolate/Raspberry Port, 6 Harlan’s Chocolates, Facial 2 Go Kit and an edible Sensual Health Body Glaze (value $495)

$355 – save $140

Red, white & more red

Red, white & more red

Thanks for the nudge about Valentine’s Day Decorating June.  I hope you can find some ideas here to help you get started.  Have a nice time at your party!

I am an advocate of using things you have around the house to decorate for different occasions. Admittedly I pick up the odd addition with a particular theme in mind, but usually it is after the occasion and for the following year (yes on clearance sales!)

We celebrate Valentine’s Day for the month of February at Anne’s.  We add a few extras to the room amenities and offer a couple of different special packages for a two night stay.  This gives our guests a chance to settle in, enjoy a relaxing tub for two and a special breakfast  each morning along with time to explore the island, enjoy a wonderful dinner at one of many gourmet restaraunts and return for a relaxing evening with a glass of wine by the fireplace, perhaps a movie and popcorn, and/or another tub for two! It is a nice getaway from the hustle bustle of family and work and gives them time to devote to each other.  Of course for us that means two separate delicious breakfast menus to work up! So I will get started on that this week. New Table Decor

Have you noticed how sometimes the decor takes a turn. “Things” turn up on the table when you least expect them………to help or hinder..? You be the judge!

As I walked around the house gathering  I realized I only have bits of red, and some is used at both Christmas and Valentine’s.  The bonus is the days are close enough together the reds are not lost in the back of the drawer by the time Valentine’s comes along. A splash of  pink with the red and white looks nice as well.

Flowers are always a nice addition especially red and white roses, or red and white carnations. Flowers,  chocolates and a special someone to share them with.  Delightful!

Here are a couple of other ideas to help you get started.  Begin with a few basic choices then start adding and subtracting objects until you find a look you like. Remember to keep it fairly low so people can talk across the table comfortably.  Also remember that a variety of textures and shapes and a splash of a different color are usually more interesting.  Unless you are going for a very ultra modern look when less is better, add a variety of shapes and sizes.

valentine-table-decor-0181Add to it for color and textureDid you know the pink quartz is also called the heart rock.
What a great way to bring in texture!

valentine-table-decor-044

valentine-table-decor-032

Parfait cup with greens and carnations

Parfait cup with greens and carnations

Small red vase with white carnations

Small red vase with white carnations

Small red basket with ivy and carnations

Small red basket with ivy and carnations

Consider adding a couple of candles.

Table for two

Table for two

A couple of other tools that may be of use. Some are used in making the breakfast, others are used on the table and  others can add to the presentation and complete the theme.

The cookie cutters in the first picture can be used to cut many different foods such as ham slices, toast, scones, etc.  The black cutter is for shaping eggs while they are cooking..Cookie Cutters and an egg shapervalentine-table-decor-038valentine-table-decor-034

The three different parfait or fruit cups  can be decorated with heart doilies,

heart shaped chocolates, cinnamon hearts, flowers or sliced strawberries.

A red heart shaped bun basket.

I will be putting up a Valentine’s Day Breakast Menu in the next week or so.  I need to  bake the goodies so I can put some pictures up for you. When I do that I will do a table setting so you can see the complete picture.

copy-of-miscellaneous-0771I have a dear friend who is passionate about roses.  What better time to let you know about her blog thanksgiving-08-004which is full of the beautiful pictures of the roses she grows. Thanks Pauline!

HAPPY VALENTINE’S DAY!!!

Happy New Year Everyone! We though we’d kick off 2009 with a quick look back at your favourite breakfast recipes posted here in ’08.

According to the number of times these pages were viewed, here are your favourite breakfast recipes from Breakfast and Beyond in 2008:

  1. Grandma Broad’s Bran Muffins
  2. Bulk Buckwheat Pancake Mix
  3. Orange French Toast for Vegans
  4. Bacon and Eggs in a Pie
  5. Crepes, Yam & Eggs (now called Crepes Napoliyam)

Of these breakfast favourites, NONE of them are currently featured in the Breakfast with the Broads Cookbook – so we’ve decided to add your favourite one into the book. To help us choose which one needs to get squeezed in, we need

Poll Closed January 11th, 2009

And what would a best breakfast of 2008 blog post be without a few mentions of other great breakfast blog postings out there?? Here’s three of our favourites from 2008:

1.  Yogurt with tropical fruit, granola and crystallized ginger

2. Sleepin’ in Omelette

3. Pecan Honey Sticky Buns

Have you got a favourite recipe from 2008 that we haven’t mentioned? Let us know!

Get Free Brunch and Breakfast Recipes Weekly!

Get Free Brunch and Breakfast Recipes Weekly!

Get Ready for Christmas Visitors with our Brunch Menu
Get Ready for Christmas Visitors with our Brunch Menu (Photo by Jason Floyd)

At Anne’s Oceanfront Hideaway, guests during the holiday season are treated to a festive five course brunch. And Mom suggested that we spend the next few weeks covering the recipes that would go into that festive brunch. So this week, in our weekly recipe e-mail, I laid out our five course brunch and sent the first two recipes. I won’t put all the recipes up on the blog, because there has to be SOME benefits to being a newsletter subscriber, but I will give you the menu and a few of the recipes.  If you want all of the recipes, sign up to get the Breakfast with the Broads weekly email recipe.

Each week until December 22nd, we will give more recipes, some tips and table setting ideas, so that you are all set for the holiday season!

And the best part is – you don’t have to wait until the 22nd to start using these recipes. They are so versatile, you can amaze your family and friends with one recipe (take it to a potluck or just treat them on Sunday). But, you can wait until you have ALL the recipes for the whole menu and then dazzle and delight them by creating the entire brunch for them!! And with some make ahead tips that we will give you, and some table setting examples my Mom will make, we will be sure to give you everything you need to make it as easy and stress-free as possible so you can share the holiday spirit and delight in being the Rachel Ray or Jamie Kennedy of your household!!

Wishing you wonderful moments around the breakfast/brunch table this holiday season,
Julie

Anne’s Holiday Brunch Menu:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
268b_ad125xbroads_lowqual1
Beverage: Fruit Fantasy
Cereal Course: Apple Berry Crisp with Yogurt
Fruit Dish: Fresh citrus compote with lime cream
Bread Basket: Cherry Banana Muffins and Cranberry Orange Muffins
Main Course: Smoke Salmon Strata served with Smoked Salmon, Cream Cheese, and Fresh Parsley AND White Cinnamon Toast Cutouts

Coming tomorrow… the recipe for the Apple Berry Crisp with Yogurt! 🙂


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