BRAN MUFFINS submitted by Arva Flour Mill Ingredients: 1½ cups brown sugar 3 cups Arva Bran
PIEROGI BREAKFAST CASSEROLE submitted by Rich – The King Edward Restaurant and Pub Ingredients: Frozen pierogis (3 or 4 per person depending on size) ½ an onion (chopped) 300 g bacon 8 breakfast sausages
2 cups Arva Daisy Hard Unbleached flour 1 cup Arva Daisy Hard Whole Wheat flour 1 tbsp baking soda ½ tsp salt 2 large eggs ½ cup salad oil (any light vegetable or olive oil) 2½ cups buttermilk Instructions:
1 can of beans (approx. 400 ml) 125 g button/Paris mushrooms 1/2 tsp granulated onion (optional)
1/2 tsp black pepper or to taste (optional) 1/2 tsp Worcestershire sauce (optional) 1 shake of hot sauce (optional) 100 g cheese (or more – cheddar – grated) Butter or oil Cooking spray or more butter Eggs and toast (optional, see instructions) Instructions:
Grease or spray a 24-muffin cup pan with nonstick coating, or line it with paper liners. In a large bowl, combine dry ingredients. Make a well in the centre.
This is a free-form recipe – add or delete items as you wish, and use your favourite breakfast ingredients. You could also add chopped tomatoes to the cheese topping. Just use this recipe as a framework. Boil the pierogis as per the instructions on the carton, and drain. Apply butter, oil or spray to a casserole dish (approx. 20 cm by 20 cm) and arrange the pierogis in the bottom so they fit into four quadrants with a small gap (approx. 2 cm), this will allow you to cut the casserole into four quadrants without cutting into the pierogis. Fry onions in butter or oil on low to medium heat until slightly softened. Trim and cut the bacon into bite-sized pieces and add to the onions. Add the sausages whole and fry until they are cooked through. Carefully remove the sausages and cut them into bite-size pieces then put back in the pan. Add mushrooms and fry for two to three minutes. Next, add the beans and seasonings, stirring everything together gently. Bring to a slow simmer for three minutes. Pour the bacon, sausage and bean mixture evenly over the Pierogis starting in the centre of the dish. Top it with grated cheese. If you are making this ahead of time, cover it with plastic wrap, allow it to cool, then refrigerate. Letting the dish sit overnight really brings the flavours together and is recommended if you have time to plan and prepare ahead. From pan to oven, bake at 375°F for around 20 minutes until the cheese melts and begins to brown. If you refrigerate it overnight, microwave for three or four minutes and bake for around 20 minutes. Or straight from the fridge, bake for around 35 minutes. Remove from oven and set aside for five minutes. Whilst it’s cooling, cook some eggs and make some toast. Fried or
In a separate bowl, combine liquid ingredients. Beat to blend. Add to dry ingredients, mixing only until dry ingredients are moistened (batter will be lumpy). Spoon into prepared pans. Bake at 350°F for 20 minutes.
poached eggs are the perfect topping for this dish. Cut the casserole into four quadrants and serve with the eggs and toast if you opted to make them, or just serve with your favourite brekky sauce. Enjoy!
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ILDERTON VILLAGER – 10 – HOLIDAY COOKBOOK
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