Tuesday, 5 March 2013

Breakfast For Dinner Book Review and Moroccan Chicken Cinnamon Rolls

 I was recently sent a new book to review called Breakfast for Dinner, by Lindsay Landis and Taylor Hackbarth. The book was kindly provided by publisher PG UK. I've also tried out one of the recipes from it which you can see below the review.

Book title Breakfast for Dinner
Author Lindsay Landis and Taylor Hackbarth
Publisher Quirk Books
Price/RRP £12.99; currently £8.96 on Amazon at the time of writing

Where did I get it? Received a review copy

The blurb on the back: Inside Breakfast for Dinner you'll find more than 100 classic breakfast recipes made with a twist. Enjoy hearty dishes like Bacon Fried Rice, Breakfast Ravioli, Pizza Over Easy, and Cornmeal Pancakes with Beer-Braised Short Ribs, plus such sweet treats as Sunrise Margaritas and Maple Bacon Cupcakes - to name just a few. This cookbook is a breakfast lover's dream come true.

Overview of book This is a great resource if you want more interesting breakfast recipes or need to think of something for brunch. I'd draw the line at serving some of the recipes as dinner but this book does a nice job of showing you that foods you might generally associate with breakfast time can be more flexible and incorporated into other meal times. There is a good mixture of sweet and savoury recipes and the book itself is attractively laid-out, with easy to follow recipes (though measurements are American style). The chapters for this book are fairly broad - main dishes; sides and starters; drinks and desserts.

First recipe in the book Steak and eggs benedict

Last recipe in the book Mint chocolate chip pancakes

Random recipe from the middle of the book Polenta cakes with shiitake mushrooms

Quality/ number of photographs There is one recipe per page, always with an accompanying photo on the adjacent page. The photos are not overly stylized and look good.

Number of pages 159, including the index

Have I made anything from this book? Yes, one thing - see below. I will definitely be turning to this book again when my boyfriend is over and I need ideas for brunch, as we always get up too late for breakfast but it's too early for lunch!

Overall impression in three words More interesting breakfasts

Moroccan Chicken Cinnamon Rolls

From Breakfast for Lunch, reproduced with the kind permission of the publisher

These savory 'cinnamon rolls' were inspired by Moroccan pastilla, sweet and savory meat pies laced with cinnamon and wrapped in a phyllo-like dough. Our version is a spiral of spiced shredded chicken in a flaky puff pastry crust, perfect for the dinner table.

Makes 12 rolls - about three servings

1 tbsp extra virgin olive oil
4 bone-in chicken thighs
1 medium yellow onion, chopped
2 tsp ground cinnamon
3/4 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp freshly ground black pepper
1/2 tsp ground coriander
1/4 tsp salt
1 cup chicken broth
1 sheet frozen puff pastry, thawed
1/4 cup sliced almonds

1. Heat oil in a large, heavy saucepan over medium-high heat. Add chicken and cook for 5 minutes per side, or until lightly browned. Transfer to a plate; pour off any excess fat from the pan. Add onions; reduce heat to medium and cook until softened and translucent, about 5 minutes. Add spices and stir to coat. Add chicken broth and stir, scraping up any brown bits from the bottom of the pan.

2. Return chicken to pan. Cover and simmer for 35 minutes, flipping once, until meat is tender and starts to come off the bone. Transfer chicken to a large bowl to cool slightly, and then shred meat, discarding skin and bones.

3. Return pan to medium-high heat and simmer liquid until thickened, about 16-18 minutes. Return shredded chicken to pan and toss to coat. Remove from heat and let to cool slightly.

4. Preheat oven to 400F. Line a baking sheet with aluminium foil; grease with cooking spray.

5. On a lightly floured surface, roll out puff pastry to a 9-by-12 inch rectangle. Spread chicken in a thin even layer on top of pastry. Roll pastry fairly tightly up the long side to create a 12-inch log. Pinch along the edge to seal.

With a sharp serrated knife, cut into twelve 1-inch slices. Arrange rolls on prepared baking sheet, leaving 1 inch between them. Sprinkle almonds over the top. Bake for 20-22 minutes, or until pastry is puffed and lightly golden. Serve warm.

These were really tasty and got my boyfriend's seal of approval (though I did leave out the onion for him)!


  1. yum yum .look and sound good.

  2. That looks and sounds delicious. Yes, well, eh, I am a kind of breakfast lover and I even don't mind cooking first thing in the morning.


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