Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Raspberry and Coconut Oatmeal


Ingredients:

1/2 cup of oats
1 cup of almond milk
1/4 cup of shredded coconut
1/3 cup of raspberries
1 tbsp of maca
Toppings of your choice.

Directions:

1. Bring the milk to the boil over the hob in a small saucepan and then add in your oats, coconut and maca. Cook until the oatmeal has thickened or reached your desired consistency. Approx. 5 mins on a high heat.
2. Pour into a bowl, top with the raspberries and other toppings of your choice.

Breakfast Paleo Mug Cake


Ingredients:
(Makes 1 cake):

1 small ripe banana
1 1/2 Tablespoons almond butter(or any nut butter)
1 egg
2 heaping Tablespoons cocoa powder

Directions:

1. With a fork, mash the banana into a smooth puree.
2. Mix the almond butter, egg, cocoa powder into the banana puree until it forms an even batter.
3. Fold in any mix-ins into the batter that you’d like. Otherwise, pour the batter into a mug or other microwave safe container. Be sure to only fill the container up to 2/3rds the way because it will expand in the microwave.
4. Microwave on high for 2 and 1/2 minutes until the center is set. Carefully remove the mug from the microwave and enjoy hot, cold, or at room temperature.

Hawaaian French Toast Casserole

 Ingredients:

¼ cup Coconut Oil
1 cup Brown Sugar
10 slices Bread
2 Bananas
1 teaspoon Agave
¼ coconut extract (or Vanilla)
pinch Salt
1 tablespoon Flax Meal
1 ½ cup Soy Milk (or any milk of your choice)
½ cup chopped Macadamia nuts
1/8 cup shredded Coconut

Directions:

1. Preheat oven to 375°
2. In a food processor mix flax, agave, coconut extract, salt, and 1/2 of a banana. Let sit while you prepare the glaze.
3. In a small sauce pan heat coconut oil over medium heat until melted. Add brown sugar and mix until oil is absorbed. Pour mixture over the bottom of your casserole tray.
4. Slice the remaining 1 1/2 bananas and place them on 5 of the slices, and cover with another slice creating a small sandwich. Layer the bread on top of the glaze. Pour macadamia nuts over bread.
5. Add to your food processor the soy milk and blend until smooth. Pour the mixture over the bread, making sure to coat the edges of the bread.
6. Put in the oven and cook for 35 minutes, then add coconut. Cook until coconut is lightly toasted and remove from the oven.
7. Serve warm.

Grilled Cheese sandwich


Ingredients:

For Bacon Jam
1 pound Smoked Bacon, cut into 3/4-inch pieces
1 1/2 cups diced onion
3/4 cup water
1/2 cup pure maple syrup
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 tablespoons Dijon mustard
For Sandwiches
8 slices good quality white bread
butter
4 slices American cheese
4 slices Cheddar cheese
6 oz Brie cheese, sliced

Directions:

1. To make the Bacon Jam: In a large heavy pot or Dutch oven, cook the bacon until browned and crisp. Drain on a paper towel drained plate. Remove all but 1 tablespoon of the bacon grease from the pot. Add in the onion and cook until softened, about 8 minutes. Stir in the water, maple syrup, vinegar, brown sugar and Dijon mustard. Bring to a boil, then reduce the heat to a simmer. Add the bacon back in. Cook, stirring occasionally, until thickened, 1-2 hours. If it gets too thick, add in a little more water. Transfer the mixture to a food processor. Pulse a few times to break it down into a spreadable consistency.
2. To make the Sandwiches: Butter the outsides of each of the pieces of bread. Place a slice of Cheddar cheese on the unbuttered side of 4 pieces of the bread. Spread some of the bacon jam on top of the cheese. Divide the Brie between the sandwiches and layer on top of the jam, followed by a slice of American cheese. Place the remaining bread on top of the cheese, buttered side out. Heat a griddle over medium-low heat. Cook the sandwiches until golden brown and the cheese has melted.

This will make more bacon jam than you will need for these sandwiches. Save the remainder to top hamburgers or more grilled cheese sandwiches.

Ham and cheese egg roll-up


Ingredients:

3 ounces cream cheese
4-6 slices ham (any ham of your choice), amount depends on the size per slice
6-8 slices cheese (any cheese of your choice), amount depends on the size per slice
1 cooked egg roll-up (from the base recipe)

Directions:

1. Spread the cream cheese evenly onto the cooked egg.
2. Top with the ham and then the cheese.
3. Roll the egg tightly with the help of the plastic wrap.
4. Tighten the plastic wrap, and leave the roll-up for at least 10 minutes to retain the shape.
5. Carefully unwrap the plastic, and slice the roll-up with a very sharp knife.

Egg roll-ups

Ingredients:

6 eggs
1/8 cup grated Parmesan cheese
Salt
Pepper

Directions:

1. Preheat the oven to 350 degrees F.
2. In a bowl, whisk together the eggs, Parmesan, salt and pepper.
3. Line the baking pan with baking paper, and then pour the egg mixture into the pan.
4. Bake for 15 minutes on the middle rack.
5. On a piece of plastic wrap bigger than the pan, laid flat on your work area, place the cooked egg while it is still warm.
6. Add the other ingredients while still warm to allow easier rolling.

Layered Chocolate and Strawberry Chia Pudding


Ingredients:

1 - 13.5 ounce can coconut cream
¼ cup milk
3 tablespoons chia seeds
1 tablespoon maple syrup
6 strawberries, halved
1½ tablespoons cocoa powder

Directions:

1. In a medium mixing bowl, whisk together the coconut cream, milk, and maple syrup.
2. Halve the mixture. (Each half should be about 1 cup.)
3. Place one half of the mixture into the blender. Pour strawberries into the blender as well. Puree until smooth and place in a tupperware container and chill for about 1 hour.
4. Place the other half of the chia mixture into the blender and add the cocoa powder. Blend until smooth and place in a tupperware container to chill for about 1 hour.
5. Once chia pudding is chilled, spoon half the chocolate and half the strawberry mixture into a serving dish. Top with additional strawberries, coconut, or chocolate chips.
6. Repeat for the last half of the mixture in a second dish. Serve chilled.

Mango Coconut Pancakes with Cardamom Whipped Cream

Ingredients:

For the pancakes:
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tbsp. sugar
1 large egg, slightly beaten
1 1/4 cup buttermilk
1 1/4 cup coconut milk
2 tbsp. melted butter
1 medium to large mango, seeded, skinned and finely diced
the flesh of 1 fresh coconut, finely diced (1/4 cup shredded coconut can be substituted)

For the whipped cream:
1 cup of heavy cream
2 - 3 tbsp. powdered sugar
1/8 tsp. cinnamon
1/8 tsp. cardamom

Directions:

1. In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. 
2. add the milks, egg, butter and fruit. Mix to combine. 
3. Heat a large pan over medium heat. Lightly grease with cooking spray or some butter. 
4. Using a small ladle, pour the batter onto the hot pan, making sure they are about 1 inch away from each other. 
5. Once the batter starts to darken at the edges and you see bubbles forming in the batter, about 4 -5 minutes, flip the pancakes over. Brown for about 2 more minutes and remove from the pan. Let cool.
6. For the whipped cream, use a hand mixer or a stand up mixer to whip everything together until stiff peaks form, about 3 - 5 minutes. 
7. Serve the pancakes with the whipped cream, fresh mangoes or whatever you'd like.

Cheeseburger Frittata


Ingredients

12-16 ounces (weight) ground beef
¼ teaspoon + dashes salt, divided
¼ teaspoon + dashes pepper, divided
¼ teaspoon + dashes garlic powder, divided
1 tablespoon olive oil
1 medium-large onion, chopped
10 large eggs
3 tablespoons milk
4 ounces (weight) cheddar cheese, shredded, divided
optional additions: bacon, sautéed mushroom, sliced/diced tomatoes

Directions:

1. Preheat oven to 400°F.
2. Butter or coat with cooking spray pie pan. (I used a 10" pie pan for this recipe, but a 9" deep dish should work as well.)
3. Brown hamburger with a few pinches/dashes of salt, pepper and garlic powder.
4. Heat olive oil over medium heat and sauté onion with a pinch of salt and pepper until translucent.
5. Beat together eggs, milk, ½ of shredded cheddar cheese, and ¼ teaspoon of each: salt, pepper, and garlic powder.
6. Evenly distribute the browned hamburger on the bottom of the pie pan, then top with sautéed onions.
7. Pour the egg mixture over the top of hamburger and onion. Top with remaining cheese.
8. Bake in 400°F oven for 15-20 minutes until set.

Banana and Chocolate Mascarpone Crepes

Ingredients:

For the crepes:

2 tablespoons Dutch-processed cocoa powder
1/2 teaspoon vanilla
2 eggs
3 ounces all-purpose flour
1 ounce unsalted butter, melted and cooled
1 tablespoon coffee liquor
3/4 cup Milk, 1% or higher

For the filling:

6 ounces mascarpone cheese
1/3 cup powdered sugar
1/2 cup heavy cream
3 tablespoons Dutch-processed cocoa powder
1 teaspoon vanilla
1 tablespoon coffee liquor
Pinch of salt
3-4 large bananas, sliced into 1/8″ disks
Additional powdered sugar for dusting

Directions:

1. Combine the cocoa, eggs, vanilla, and coffee liquor in a large bowl until well combined. Whisk in the flour and butter and mix until there are no lumps.  Set aside.
2. In a heavy sauce pan scald the milk (bring to a low simmer before removing from the heat).  Add 1/4 of the hot milk into the egg mixture, whisking constantly, to temper, then combine the remaining milk.
3. Chill the batter for 30 minutes.
4. In a medium bowl combine the mascarpone, cream, powdered sugar, cocoa, vanilla, liquor, and salt and mix until smooth and well combined.   Set aside.
5. After the batter has chilled, place an 8″ non-stick omelet, saute, or crepe pan over medium heat.  Spray it lightly with non-stick cooking spray.
6. Pour 1 1/2 ounces (about 1/4 cup) of batter into the center of the hot pan an swirl the pan until the batter coats the pan evenly.  Cook until the edges release from the pan and the underside of the crepe slides easily in the pan, about one minute.  Flip the crepe, or turn with  a rubber spatula, and cook for 30 seconds to 1 minute on the second side.
7. Remove to a plate and stack the cooked crepes between layers of parchment or wax paper.
8. To assemble spread a thin layer of the mascarpone mixture on the center of the crepe.  Lay a line of bananas down the center then roll into a tube.  Alternately, you can spread the mascarpone over 1/4 of the crepe, lay a few bananas on top then fold the crepe in half, and then in half again.
9. Serve with a dusting of powdered sugar.

Crepes with Sauteed Bananas and Chocolate


Ingredients:
1 cup all-purpose flour, (spooned and leveled)
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups reduced-fat (2 percent) milk
2 large eggs
1 tablespoon plus 1 teaspoon melted unsalted butter, plus more for skillet
3 bananas, peeled and sliced
1 tablespoon brown sugar
2 ounces semisweet chocolate, melted

Directions:
1. In a bowl, whisk together flour, granulated sugar, and salt. Make a well in the center. Add milk, eggs, and 1 tablespoon butter; whisk to combine. Cover, and refrigerate 1 hour (or up to 1 day).
2. Preheat oven to 250 degrees; place a baking sheet in oven. Heat a medium nonstick skillet over mediumhigh. Lightly coat skillet with butter. Pour 1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom. Cook crepe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crepes).
3. Heat 1 teaspoon butter in skillet over medium. Add bananas and brown sugar; cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes. Fold crepes into quarters; top with bananas and chocolate.

Savory Buckwheat Crepes with Mushrooms and Swiss

Ingredients:

8 buckwheat crepes  get easy recipe here link
1 tablespoon butter
8 oz. crimini mushrooms, wiped clean, stems removed, and sliced
1/2 cup Swiss cheese, sliced very thin
1 teaspoon lemon zest
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon salt
pepper to taste

Directions:

1. In a large skillet, heat the butter over medium-high heat. Add the mushrooms, zest, lemon juice, salt, and pepper. Saute for several minutes until the mushrooms have wilted and browned slightly.
2. To assemble the crepe, warm the crepe over medium heat in a large skillet. Flip the crepe and arrange the cheese in the center. When it has melted a bit, add a few tablespoons of mushrooms. Remove from heat and fold the crepe into thirds.
3. Serve as is, or with a light side salad.

Classic Buckwheat Crepes

Ingredients:

3 large eggs
3/4 cup all-purpose flour
1/2 cup buckwheat flour
2 cups whole milk
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, melted

Directions:

1. In a medium bowl, lightly whisk the eggs. Then whisk in all of the remaining ingredients. Cover bowl and chill overnight.
2. Set the batter out to come to room temperature for an hour before cooking. Preheat a large 10” skillet over medium-high heat. Add a small pat of butter and use a paper towel to quickly spread the butter around the pan. Add 1/4 cup of batter and tilt the pan so that the batter spreads into a circle. Cook each side for 1 – 2 minutes, or until golden brown. Unused crepes can easily be stored wrapped in the fridge for a couple of days, or frozen for several months.

Simple Buckwheat Porridge for Breakfast

Ingredients:

2 cups water
1 cup buckwheat groats
1/2 tsp salt
2 Tbsp maple syrup
1/2 tsp cinnamon
1 tsp vanilla extract
1/4 cup soy creamer or soy milk (almond or hemp will also work)
golden mulberries or raisin or chopped dates
handful flax seeds
2 Tbsp chia seeds
spoonful of almond butter
sliced banana
raw pistachios
a few sliced peaches (frozen or fresh)
(other fruits and nuts are welcome)

Directions:
1. Add the water and groats to a soup pot.
2. Add in the salt, cinnamon, maple syrup, vanilla. Bring to a boil, cover with lid and reduce to a simmer.
3. Allow groats to simmer for at least ten minutes – check the texture of the groats. They should be squishy, but not mushy or too watery.
4. Once the groats have cooked to a tender state with all the water absorbed, add in the soy milk or creamer and continue to simmer with the lid off.
5. Add in the chia seeds, flax seeds and dried fruit – and anything else that you want to melt into the porridge. A spoonful of vegan buttery spread is also nice.
6. Simmer until nice and thick. Then turn off heat. I like to allow my groats to col and thicken about ten minutes before serving.
7. Serve with fresh or thawed fruit, another splash of soy milk and some optional spices and nuts on top.

Bacon and Egg Farro Risotto

Ingredients:

4 large eggs, poached
8 ounces bacon, cut into lardons
2 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
1 1/2 cups farro (10 ounces)
1/4 cup dry white wine
3 cups chicken stock
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
4 cups arugula leaves
2 tablespoons unsalted butter
Salt and freshly ground pepper to taste

Directions:

1. For the eggs, place a cooling rack or steamer insert in the bottom of a large pot or deep baking pan, fill with hot water, insert a fry thermometer, and place on stove over medium heat. Bring temperature to 140 to 145 ℉ degrees, then turn the heat to the lowest setting possible and add eggs (still in their shells). They must stay on the rack and not touch the bottom of the pan. Maintain the temperature within this range, checking frequently and adjusting the flame as needed, and cook the eggs for 40-45 minutes. Test an egg after 40 minutes by cracking into a small bowl, if the white is cooked, the egg is done. If not, try another in 5 minutes. When the eggs are done, use immediately, or let sit on the counter to cool slightly while you pull the rest of the dish together.
2. While the eggs are poaching, place a large pan over medium heat, and cook the bacon in a fine slick of olive oil until nicely browned, but before it has rendered all of its fat, you want it to be crispy-chewy. Remove it from the pan with a slotted spoon and reserve.
3. For the risotto, add the olive oil to the drippings in the bacon pan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the farro and cook for 1 minute, stirring to coat it with the oil. Add the wine and cook, stirring until it is absorbed, about 2 minutes.
4. Add the stock, 1 cup at a time, and cook, stirring, until absorbed between additions. The farro is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total.
5. Stir in the heavy cream, the cheese and butter and simmer until the risotto has thickened, about 5 minutes longer. Add the reserved bacon lardons and the arugula, stir to incorporate, season with salt and pepper and spoon into heated bowls.  Top each bowl with a poached egg and some freshly grated parmesan.

Zucchini-Dill Pancakes

Ingredients:
one pound zucchini
kosher salt
1/2 C onion, finely chopped
2 fat garlic cloves, minced
1 scant tablespoon fresh dill, chopped
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 cup crumbled feta
olive oil
for the batter:
1/4 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
pinch of salt
one egg + one egg white, lightly beaten
1/4 cup milk

Directions:

1. Coarsely grate the zucchini into a colander placed over the sink; toss with 3/4 teaspoons salt and let sit for about 30 minutes. (Meanwhile, prep the aromatics and set aside.) Wring out as much moisture as you can from the zucchini and pat dry with paper towels.
2. Warm two tablespoons of olive oil in a heavy-bottomed skillet or cast iron pan. Sweat the onion for two minutes; add the garlic for another minute. Add the zucchini and cook, stirring occasionally, for about four minutes. Take off the heat, stir in the herbs and season with black pepper and 1/4 teaspoon salt. Spread out on a rimmed baking sheet to cool.
3. Wipe down your skillet with a paper towel. In a large bowl, whisk the flour, baking powder and salt. Warm the skillet over medium-high heat with enough olive oil to coat the bottom of the pan. To the dry ingredients, add the egg and milk and whisk to combine. Fold the vegetable mixture and 1/2 cup of feta into the batter. With a 1/4 cup measure, scoop portions of batter into the skillet; cook each zucchini cake for a few minutes on each side until well-browned.

Banana and cinnamon French toast


Ingredients:
  
3 eggs, lightly beaten
1/2 cup milk
1/4 cup cream
1 teaspoon vanilla essence
1 tablespoon icing sugar
1/2 teaspoon ground cinnamon
4 x 2.5cm-thick slices day-old brioche
2 tablespoons butter
3 bananas, sliced lengthways
Pure maple syrup, to serve

Directions:

1. Combine eggs, milk, cream, vanilla, icing sugar and cinnamon in a large jug. Whisk with a fork until well combined. Pour mixture into a shallow ceramic dish.
2. Preheat oven to 180°C. Dip 2 brioche slices in milk mixture for 30 seconds to 1 minute each side or until well soaked. Hold over dish to drain. Heat 1 tablespoon butter in a large frying pan over medium heat until bubbling. Add soaked brioche. Cook for 1 to 2 minutes each side or until golden. Transfer to a baking tray. Keep warm in oven. Repeat with remaining butter and brioche.
3. Place French toast on plates. Top with banana. Drizzle with maple syrup. Serve.

Apple & Nut Filled Sweet Bread

Ingredients:
 
For the dough
600 gr wheat flour
180 gr sheep butterfat (for a lighter version choose cow butterfat)
150 gr sugar
3 egg yolks
A pinch of salt
½ tsp crushed anise
½ tsp orange zest
35 gr fresh yeast
½ cup warm milk

For the stuffing
100 gr minced walnuts
100 gr minced roasted almonds
100 gr yellow raisins
4 tblsp. brandy or rum
½ tsp. cardamom
½ tsp. cinnamon clove powder
1 grated apple
4 tblsp. jam
1 ½ tsp. corn flour
1 tblsp.  sheep butterfat

Directions:

1. Sift the flour over a bowl.
2. Form a crater in the center of the flour and add the melted sheep butterfat, the sugar, the egg yolks, the salt, the anise and the orange zest.
3. Dissolve the yeast in the milk and add the mixture to the other ingredients.
4. Stir the mixture well and begin to knead, gently folding the flour from the edges of the bowl inward.
5. Pour, while kneading, ½ cup (or as much as it needs) warm water.
6. Knead for ½ an hour.
7. Cover the bowl and leave it in a warm place for 3 to 4 hours to let the dough rise.
8. Knead again just to let the dough air out and lay the dough on a surface with a rolling pin or your hands and shape a rectangle.
9. Mix the ingredients of the filling and spread the filling along the rectangle; roll the dough so that the filing is at the center
10. Grease a round or oblong baking tray with some butter and place the roll with part where the roll seals facing the bottom
11. Brush some milk on the top of the roll and sprinkle with anise; bake for 45 to 50 minutes in a preheated oven at 220 degrees.

Pumpkin & ginger teabread


Ingredients:

175g butter, melted
140g clear honey
1 large egg, beaten
250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
100g light muscovado sugar
350g self-raising flour
1 tbsp ground ginger
2 tbsp demerara sugar

Directions:

1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
2. Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
3. Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

Bacon Strip Pancakes

Ingredients:


1 strip of bacon per pancake
pancake batter
1 cup self-rising flour
1 cup milk
1 large egg
1 tablespoon sugar
1 tablespoon olive oil

Directions: 

Fry bacon until done over medium low heat. Remove from pan and place on paper towels. Remove most of the bacon grease from pan or griddle except for a thin layer. Return bacon to skillet or griddle. Carefully spoon pancake batter over bacon strips. Cook until golden brown on one side and flip. Cook until golden and done on the other side. Serve with warm maple syrup.
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