If you’re going to attempt anything other than a bowl of cereal for an ordinary weekday breakfast, then muffins are the best bet. They are the easiest things to make, not least because the laziest of stirring is what’s required. The truth is that a heavy, lumpy batter makes for the lightest muffin. Split them still warm and, mouthful by mouthful, smear with the best unsalted butter you can find, adding as you want, marmalade, jam or amber, liquid-light honey.
Another recipe from Claudia Roden. Kisir is a salad from Gaziantep. You need the fine-ground (not medium) bulgur, which you can find in Middle Eastern stores. Chilli peppers give it a thrilling zing, but you can leave them out. Serve it with little lettuce leaves that can be used as scoops.
These cookies have a melting, buttery texture and hold their shape very well while baking. The dough freezes well so you can make a double batch and wrap some dough in clingfilm to stash in the freezer. I like them best without icing. The recipe is from Nigella Lawson's 'How to be a Domestic Goddess'.
This can also be made with the juice of freshly squeezed blood oranges or mandarins. Many supermarkets now sell these juices freshly squeezed making it an easy pudding to prepare. It is set with potato starch and is not as firm as a jelly set with gelatine.
Fabulous Tiramisu-like cake from the book 'Feast'. You can use store-bought chocolate cake for the base, but be sure then to cut down on the sugar in the syrup, the cream and the glaze because Nigella's home made cake isn't sweet and that's perfect for this recipe. I find it easy to assemble the cake by putting only the cake ring on a plate (forget the tin bottom), line the sides with baking parchment, then assemble the whole thing and follow Nigella's guidelines. After you take it out of the fridge, carefully remove the cake ring and baking parchment and you'll get a very pretty end result. I suggest you cut down on the syrup in the glaze anyway, otherwise it will be too sweet. Actually I find this cake much more delicious and beautiful than Tiramisu!!
This cake is from 'How to be a Domestic Goddess' and is my favourite cheesecake recipe so far. I posted the original recipe but I usually replace half the cream cheese by Philadelphia Extra Light (6% fat), to make a lighter cheesecake, and take just 2/3 of the recipe and bake it in a 20cm springform for 1 hour.