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  Breakfast Menu and Recipes
dot Australis Guest House
Typical Breakfast Menu

juice fruit salad prepared fresh daily home baked scones toast one hot dish, e.g., poached eggs; vegetarian/herb omelette; waffles coffee/selection of teas

Fruit Waffles

1 cup sifted cake flour 1/2 tsp salt 3 tsp baking powder 2 whole eggs 1 cup yoghurt 2 egg whites stiffly beaten 4 tbsp of your favourite fruit pulp

1. Sift the dry ingredients 2. Beat the whole eggs until light and add the yoghurt and fruit pulp; stir the fruit/egg mixture into the dry ingredients and mix lightly. 3. Fold in the stiffly beaten egg whites and bake in a hot waffle iron.

Makes about 8 large waffles.

French Toast

8 thick slices of your favourite bread 1 cup light cottage cheese 4 eggs, lightly beaten 1 1/2 cps skim milk 2 tbsp sugar 2 tsp grated lemon rind 1 tsp vanilla nutmeg to taste

1. Combine the cottage cheese, sugar, lemon rind, vanilla and eggs in a large bowl. Add the milk and beat until well blended. 2. Soak the bread slices and pan fry them in a little butter/margarine until puffy and golden brown. Keep warm. 3. Serve with your favourite syrup or sauce.

Pumpkin and Plum Loaf

Use ordinary pumpkin (not butternut) for this loaf and do not add butter and milk when mashing pumpkin.

250g butter 1 teaspoon grated orange rind 1 cup sugar 3 eggs 1/4 cup orange juice 3/4 cup cold mashed pumpkin 1 cup marinated oranges and plums 2 cups all-purpose flour 1 teaspoon baking powder 1/3 cup milk

Cream butter, orange rind and sugar together until light and fluffy, add eggs one at a time, beating well after each addition. Stir in orange juice, pumpkin and marinated oranges and plums, then sifted flour alternately with enough milk to give a soft consistency. Spread into greased, deep loaf tin, bake in moderate oven 1 to 1 1/4 hours, stand 5 minutes, turn onto wire rack to cool.

Rhubarb Ginger Jelly

5-6 cups chopped, fresh rhubarb 1/2 cup water 1 pkg pectin 2 cups sugar 1 tbsp ground ginger

1. Bring the water and rhubarb to a boil and simmer until soft. 2. Strain the juice through muslin to measure 4 cups juice. 3. Pour the 4 cups into your jelly kettle. 4. Add 1 pkg pectin 5. Bring to the boil and add all the sugar stirring until it is dissolved. 6. Bring to a boil for 1 minute. 7 When it is set remove from the heat and stir in the ground ginger.

Makes approximately 5 cups.

Winter Porridge

3/4 cup oatmeal 2 tbsp bran 1 1/2 cups water 1 tbsp raisins 2 tbsp honey 1 piece of your favourite fruit

1. Place all the ingredients except the fruit in a saucepan and bring slowly to a boil while stirring 2. When thick and just about to bubble, serve with honey drizzled over the top and the sliced piece of fruit.


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