Scones

Ingredients

250 g All-purpose flour + 20 g for dusting

50 g Egg

100 ml Buttermilk 

8 ml Vanilla extract

80 g Sugar

2 g Salt

6 g Baking powder

120 g Cold pieces of unsalted butter 

50 g Chocolate chips 

80 g Blueberries 

Buttermilk for brushing

Method

In a large bowl, mix flour, sugar, salt, and baking powder. Add small pieces of cold butter and rub them into the dry ingredients until a sandy texture is achieved. Then, add buttermilk, egg, and vanilla extract, and bring the dough together with a spatula. Add blueberries and chocolate chips at the end, gently mixing them into the dough. Let the dough chill in the fridge for an hour. Sprinkle flour on your workbench, shape the dough into a circle, and cut 8 triangles from it. Place the triangles on a baking tray lined with parchment paper and brush them with buttermilk. Bake at 200°C for 20 minutes.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/MXp_I0Sv4D0

Enjoy.

Ingredients

150 g Oats

50 g Pecans

15 g Sunflower seeds

15 g Pumpkin seeds

20 g Coconut flakes

60 g Homemade caramel sauce

5 ml Vanilla extract

Method

Place oats, pumpkin seeds, sunflower seeds, and pecans on a baking tray and toast them in a preheated oven at 170°C for 10-15 minutes or until they become toasted. When the oats, pumpkin seeds, and sunflower seeds are toasted, add coconut flakes and caramel sauce, and vanilla extract, and mix them together. Toast for an additional 5 minutes or until the coconut turns golden brown. After toasting, allow the mixture to cool for a few minutes. Then, gently mix it with a spatula. Once it has completely cooled down, transfer it to a jar with a lid.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/I2oyNbPxvQk

Enjoy.

Ingredients👇 👇 👇
Homemade English muffins
40 g Bacon
100 g Spinach
60 g Smoked salmon
15 ml Vegetable oil

Smoked paprika powder (Optional)

Cayenne pepper powder (Optional)
Poached eggs 👇
3 Larg eggs
70 ml White vinegar
700 ml Water
Salt
Hollandaise sauce 👇
120 g Unsalted butter
3 egg yolks
10 ml Lemon juice

Method👇 👇 👇
To make a perfect poached egg, Bring water to a boil and add vinegar and salt. Once it's boiling, gently mix it with a whisk and then reduce the heat.
Crack each egg into a small bowl and carefully add it to the water and vinegar mixture. Avoid touching the egg for a few seconds until it begins to set. Then, add the next egg.
Immediately transfer the eggs into a cold water bath to halt the cooking process. If you're not serving them right away, you can warm them in a hot water bath for a few seconds before serving.
It takes 3-4 minutes for a runny yolk. You can tell the egg is ready when it sets around the white but remains soft in the middle when gently touched.
To prepare the spinach for Florentine, heat a pan over medium heat, add oil, and wilt the spinach until they are tender. Then, set them aside.

Check out my Hollandaise sauce video👇 👇 👇

https://youtu.be/AomMnKd0MCI?si=y_N4XGrL7M0BpnLP
It's time to clarify the butter.
Place the butter in a saucepan over low heat and let it melt. As it melts, it will naturally separate into three layers: the clear, liquid butterfat on top, a layer of milk solids in the middle, and any water at the bottom.
Allow the butter to simmer gently without stirring for a few minutes.
Carefully pour the clarified butter through a fine-mesh strainer, cheesecloth, or a tea bag into a clean container. This step will separate the milk solids and any water from the clarified butter.
Set the clarified butter aside for use in the hollandaise sauce.
Whisk egg yolks and lemon juice in a bowl. Place the bowl over a double boiler, ensuring the bottom of the bowl doesn't touch the water. Whisk continuously until the bowl warms up, and the eggs start to cook. Add a tablespoon of clarified butter and continue to whisk.
Incorporate 2 more tablespoons of butter, whisking continuously. Remove the mixture from the heat and add the remaining butter gradually while mixing thoroughly. Your beautiful hollandaise sauce is ready to serve.
It's time to plate up! I'm using my homemade English muffins in this recipe. I'll provide the link below for you all.
Cut the English muffins in half and lightly toast them in a skillet over medium heat.
Place three pieces of toasted muffins on a plate. Top the first one with bacon, the second one with spinach, and the last one with smoked salmon. Place the poached eggs on top and generously drizzle your delicious, beautiful warm hollandaise sauce over the eggs. Finish by sprinkling a bit of cayenne pepper and smoked paprika on top.
Enjoy.

Ingredients:

300 g Flour

200 ml Milk (40°C)

3 g Instant yeast

8 g Sugar

10 ml Vegetable oil

3 g Salt

Cornmeal for dusting

Method: 

Add yeast to the lukewarm milk (40°C) and mix until fully incorporated. Set it aside. Add salt and sugar to the flour, and mix using a spatula. Create a well in the center and pour in the milk and yeast mixture, along with the vegetable oil. Mix with the spatula until the dough comes together.

Transfer the dough onto your workbench and begin kneading. This process will take around 10 minutes. Initially, the dough might be sticky, but after a few minutes, it will become more manageable and less sticky.

Shape it into a ball and place it in a bowl, covering it with plastic wrap. Allow it to rise for 45 minutes.

After 45 minutes, transfer the dough onto a lightly floured workbench and gently flatten the dough to remove any air pockets. 

Roll it out and divide it into 8 pieces. Shape each piece into a ball and flatten it slightly using your fingers.

Place them on a baking tray lined with parchment paper, remembering to sprinkle some cornmeal on the baking paper.

Let them rest for 10 minutes. Afterward, dip your finger in cornmeal and gently flatten each dough again using your fingers.

Cover them with plastic and allow them to rise for the second time, which will take about 45 minutes.

Heat up a pan and flip each English muffin in the pan. Cook them for about 5 minutes on each side.

Create a delicious Eggs Benedict using these homemade English muffins!

Enjoy.

Ingredients:

400 g Homemade Puff Pastry

90 g  Raisins soaked in Brandy, Drained 

Crème Pâtissière  (Pastry cream)

125 ml Milk

35 g sugar

30 g Egg

8 g Cornstarch

8 g Flour

15 g Unsalted butter

1tbsp Vanilla extract

Egg wash:

1 Egg yolk

2 tbsp Water

Method: 

Bring milk and half of the sugar and vanilla extract to a boil.

Mix the egg with the rest of the sugar.

Add cornstarch and flour and continue mixing. 

Pour it back into the saucepan and cook until thickened. Stir it constantly.

When it's thickened, turn off the heat and add butter.

Transfer the custard to a plate, cover it with plastic wrap, and let it cool completely.

Check out my homemade puff pastry recipe 👇 👇 👇 👇

https://matinskitchen.com/bread-dough#0dbb0b6e-c2d6-48f6-9e63-1a741b9aa7d7

Roll out the dough to a 35*20 rectangle. 

Mix the cold custard until it is soft and creamy.  

Spread the custard all over the surface. 

Top the cream with raisins. 

Roll and place it in the fridge for 30 minutes.

Cut it into six pieces and place them in a baking tray.

Cover the tray with plastic wrap and let it rise for 45 minutes at room temperature.

Apply the egg wash on top and bake them in the preheated oven at 180C for 20 minutes.

Enjoy.

Ingredients: 

Brioche bread:

250 g Flour

7 g Instant yeast

20 g Sugar

5 g Salt

2 Eggs (110 g)

55 ml Milk

150 g Unsalted butter (cold cubes)

Praline Paste

50 g Hazelnut

50 g Almond

70 g Sugar

Batter

300 ml Milk

1 Vanilla bean

2 Eggs

Garnish (Optional)

Fresh berries

Maple syrup

Pistachio

Shaved almond

Powdered sugar

Cinnamon powder

Method:

Check out my homemade brioche recipe.

https://matinskitchen.com/bread-dough#c6d67afb-8a59-49dd-89f8-cd4473dcef62

Toast nuts in a 180C oven for 10 minutes.

Cook half of the sugar to caramel and then add the other half.

When it reaches the caramel point add the toasted nuts and toss them together.

Place it on a silicon mat, flatten the surface as much as possible, and let it cool completely.

using a food processor blend the caramelized nuts into a paste.

Scrape out the vanilla seeds and add them to a saucepan along with milk and bring it to a boil.

Mix the praline with infused vanilla milk and then mix in the eggs. Pour the mixture through a sieve.

Dip the cold slices of brioche into the mixture. Dip each side and leave for a minute or so until they absorb the batter.

Fry them in a lightly greased skillet, and flip them a few times until golden brown.

You can garnish it with fresh berries, pistachio, shaved almond, maple syrup, powdered sugar, and cinnamon powder.

Enjoy.