Breakfast Recipes

Healthy Breakfast Bites: Apple Pie Overnight Oats Recipe

There’s nothing more satisfying and stress-free than waking up to a delicious, pre-made breakfast – and this apple pie overnight oats recipe by Fig & Cherry provides just that! With only a few minutes prep the night before, you can rest easy knowing that a wholesome breakfast (that tastes just like apple pie!) awaits you in the morning. Double or triple the recipe to last you an extra few days.

RELATED: Simple And Tasty Wild Berry Fruit Salad Recipe

Serves 1

Ingredients

1 small red apple

1 tsp raw sugar (or maple syrup for sugar free)

1/2 tsp ground cinnamon + extra for garnish

1/4 teaspoon mixed spice

1/2 teaspoon pure vanilla extract

1/3 cup rolled oats

2 tbsp chia seeds

2 tbsp plain yoghurt (or coconut yoghurt for dairy free)

3/4 cup Vitasoy Soy Milky Lite

Breakfast Bites: Apple Pie Overnight Oats Recipe

Method

  1. Grate the apple, no need to peel it.
  2. Place the grated apple into a jar or small bowl and add the sugar, spices and vanilla, then stir well.
  3. Leave for 5 mins to allow flavours to infuse.
  4. Add the oats, chia seeds, yoghurt and Vitasoy Soy Milky to the jar.
  5. Stir until well combined, the chia seeds will start to absorb into the liquid and should no longer sit dry on the surface.
  6. Cover and place in the fridge overnight.

Tip: Sprinkle with extra cinnamon to serve.

September 13, 2015

Simple And Tasty Wild Berry Fruit Salad Recipe

They say that Saturdays are for sleeping in and Sundays are for seizing the day, so start your morning right with this wild berry fruit salad from top food blogger, Veggieful. It’s simple and tasty, not to mention healthy, and is a great way to embrace all that fruity freshness that spring has to offer.

RELATED: Vegan Chocolate Pikelets With Chocolate Topping Recipe

Serves 4

Ingredients

Fruit Salad (3 cups berries)

Strawberries

Blackberries

Red currants

Raspberries

Blueberries

1 tbsp lemon juice

1/2 tbsp finely chopped mint leaves (and more to garnish)

Blueberry Yoghurt (makes about 1 cup)

150 silken firm tofu, drained

1 tbsp white sugar

• 2 tbsp lemon juice

• 1/2 tbsp Vitasoy Soy Milky Lite

60g blueberries (and more to garnish)

Oat Coconut Crumble

1⁄4 cup rolled oats

1⁄4 cup shredded coconut

2 tbsp maple syrup

WILD BERRY FRUIT SALAD

Method

1. Preheat oven to 200 degrees Celsius and line a tray with baking paper.

2. To make the oat and coconut crumble: Add all crumble ingredients to a bowl. Stir until combined.

3. Spoon out the crumble mixture onto the tray in a single layer. Bake for 10 minutes until browned.

4. Pull out of the oven and allow to sit for 5 minutes until dried and crumbly. Set aside.

5. To make blueberry yoghurt: Process all ingredients, including Vitasoy Soy Milky Lite until creamy and smooth. Set aside.

6. For the fruit salad, add all berries to a bowl with the lemon juice and mint leaves. Carefully toss to combine. Set aside.

7. Divide the berry fruit salad between four glasses or bowls, top with 1⁄4 cup blueberry yoghurt and 2 tablespoons of the oat coconut crumble.

8. Serve immediately and garnish with extra blueberries and mint leaves.

Tip: You can use agave syrup as a sweetener instead of white sugar if you prefer.

September 6, 2015

Breakfast Bites: Belgian Waffles With Chocolate Ganache

Sundays are for treating yourself – and what better way to do it than with this homemade, delicious and decadent Belgian waffles recipe!

RELATED: Quick And Easy 4 Ingredient Vegan Scones Recipe

Provided by head chef Ronny Ghantous over at Belgian Beef Cafe Heritage, this dish is a lot easier to whip-up than you might think. So you see, now you’ve got no excuse not to make your loved one breakfast in bed, or better yet – have them make it for you!

Ingredients

Good quality waffles

Vanilla Bean ice cream

Banoffe sauce

1 can sweetened condensed milk

125g brown sugar

2 ripe bananas

200g unsalted butter

Chocolate ganache

100g 70% Dark Chocolate

100ml cream

Waffles, Belgian Waffles, Breakfast recipes, Decadent Breakfast recipes, Chocolate, Chocolate Ganache, Gourmet breakfast

Method

  1. For the Banoffe sauce, add condensed milk, brown sugar, bananas and butter in a pot and cook gently until the bananas start to disintegrate.
  2. Blend until smooth and set aside.
  3. For the chocolate ganache, heat the cream until warm. Add the chocolate and stir through until glossy and thick.
  4. For the waffles, bake on baking paper in a 200°C oven until golden.
  5. Once cooked, place the waffle in the centre of a plate and spoon on the ice cream.
  6. Gently spoon over a generous amount of Banoffe sauce and some chocolate ganache.
  7. Garnish with sprigs of mint.

 

August 16, 2015

Vegan Chocolate Pikelets With Chocolate Topping Recipe

Vegans, rejoice! This has to be by far one of most decadent and delicious vegan chocolate pikelets recipes EVER. Created by top food blogger, Veggieful, this breakfast dish is super tasty, easy to make and is the perfect Sunday morning treat to serve up on a chilly morning. Sweet tooth’s, eat your heart out!

RELATED: Vegan Weekly Meal Plan

Serves: 2

Ingredients

Pikelets

1 cup soy milk

1/4 cup water

1 cup self-raising flour

1 tbsp corn flour

1 tbsp sugar

dash vanilla

2 tbsp cocoa

Topping

2 tbsp cocoa

2 tbsp coconut oil

2 tbsp maple syrup

Method

  1. For the topping: Melt the cocoa, coconut oil and maple syrup and stir until smooth. Set aside.
  2. For the pikelet: In a blender (or you can beat it all in a bowl) add all ‘pikelet’ ingredients and blend until smooth without lumps.
  3. In a frypan on high heat, spray with oil and drop 2 level tablespoonfuls of the batter mixture into the pan and cook until bubbles appear on the surface.
  4. Flip to the other side for another 30 seconds or so until just browned. Set aside.
  5. Continue frying until all of the batter is used.
  6. Stack the pikelets and add a light layer of chocolate topping between each layer.
  7. Serve with strawberries and enjoy!
July 5, 2015

Healthy Ham And Pesto Scrambled Egg Pitas Recipe

Breakfast is not only the most important meal of the day, but it’s arguably the most delicious. Start the day right with this creamy pesto scrambled egg pitas recipe, complete with all the not-so-naughty trimmings including shaved ham, lettuce and fresh basil pesto paste.

RELATED: Healthy Oat Pancakes With Crispy Bacon And Ricotta Recipe

6 eggs

2 tbsp cream

1 tbsp fresh basil pesto paste

20g butter

300g shaved ham

2 large lettuce leaves

2 wheat pitta bread cut in half

Method

  1. Lightly beat the eggs with the cream and pesto.
  2. Heat the butter in a non-stick saucepan. When melted and bubbling, add the egg mixture.
  3. Cook while stirring for two minutes or until just set.
  4. Heat the ham in the same pan until becoming slightly crispy on the edges.
  5. Carefully open the pita pockets, place in a lettuce leaf, then the ham and spoon in the scrambled egg.
  6. Serve immediately.

Recipe courtesy of Eggs Australia

June 28, 2015

Corn And Zucchini Fritters With Poached Eggs Recipe

Who doesn’t love fritters, seriously? Besides being oh so tasty, they’re actually relatively healthy incorporating eggs as a source of protein and, of course, corn and zucchini as the ultimate vegie hit. If you’re looking to ramp up the taste even more, serve with lashings of tomato relish and a side of avocado. Also, if you’re a bit rusty when it comes to poaching eggs, click on the tutorial link below!

RELATED: Mother’s Day Eats: Poached Eggs, Avocado and Feta Smash

Serves 4

Ingredients 

8 eggs

1 medium zucchini, coarsely shredded

1 tsp salt

1 tbsp olive oil

1 small onion, chopped

1 clove garlic, minced

2 cobs corn, kernels cut off

1/3 cup yellow polenta

1/2 cup whole meal flour

1/2 tsp salt

1/2 tsp baking powder

1/2 cup grated parmesan cheese

2 large eggs, beaten

1/3 cup plain yogurt

1/3 cup vegetable oil

1 jar tomato relish

A handful baby rocket leaves

Method

  1. For the fritters, mix the grated zucchini with salt in a bowl. Let stand for 15 minutes then rinse.
  2. Wrap zucchini in clean porous kitchen cloth, to squeeze out excess liquid.
  3. Heat oil in a fry pan, add onion and garlic, cook gently until soft, about 4 minutes.
  4. Add the corn and cook for a further 4 minutes.
  5. In a large bowl place polenta, flour, salt, baking powder and cheese. Mix well.
  6. Add cooked vegetables, egg and yogurt to the bowl, mix well.
  7. Heat oil in a large non-stick fry pan over a medium heat.
  8. Measure 1/3 cup of the mix into the pan. Cook until fritters are golden, three minutes on each side. Drain on paper towel.
  9. To poach eggs, fill a shallow pan with hot water and two tablespoons of white vinegar. Bring to the boil, and then reduce to a simmer.
  10. Crack the egg into a little bowl first, and then when water is barely at a simmer, slide the eggs into the saucepan. Repeat for remaining eggs.
  11. Turn off the heat and cover the pan. Set a timer for 6 minutes.
  12. After 6 minutes remove eggs with a slotted spoon onto a paper towel to drain excess water.
  13. To serve, place poached eggs onto zucchini fritters along with rocket leaves and tomato relish.

Learn how to poach the perfect egg here.

Recipe courtesy of Australian Eggs

June 7, 2015

Cheese and Ham Brunch Croissants

These tasty croissants are a brunch staple, however taste incredible at any time of the day. Try and use a few different combinations of your favourite ham, cheese, or even prosciutto for a quick and easy meal which is super-filling.

RELATED: Make French Croissants From Scratch

Serves 2

Ingredients

2 large croissants

2 tbsp butter

2 slices ham

50g cheese

Method

  1. Preheat your oven to 200ºC (400ºF). Slice the croissants down the middle and spread each side with butter.
  2. Place a thin piece of ham on each side of the croissant, then follow with the cheese. Close the croissant, then wrap with aluminium foil for extra crunch.
  3. Cook for 7-10 minutes or until golden brown. Serve with fresh lettuce, sliced tomatoes, and cucumber.

Image via The Gunny Sack

May 17, 2015

Mother’s Day Eats: Poached Eggs, Avocado And Feta Smash

Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.

RELATED: Healthy Breakfast Recipes: Plum and Yoghurt Muesli Pots

This cafe style poached eggs, avocado and feta smash is the ultimate breakfast in bed recipe. Packed full of healthy fats and protein, it’s guilt-free, simple to whip up and tastes so delicious you’d mistake it for being delivered from the menu of your favourite eating spot.

Serves 4

Ingredients

1 large ripe avocado

1 tbsp lemon juice

60g crumbled feta cheese, goat or cow milk

2 tbsp chopped parsley

1 tbsp chopped dill

100g cherry tomatoes, chopped

8 eggs

1 tbsp white vinegar

2 thick slices sourdough bread

Method

1. To make the smash, place avocado halves in a bowl and fork through to create a rustic mash.

2. Add lemon juice, crumbled feta, chopped parsley, dill and chopped cherry tomato. Mix well.

3. For the poached eggs, bring a medium shallow saucepan of water and vinegar to the boil. Break egg into a small dish.

4. Reduce the heat and bring the water to a simmer. Carefully slide in the egg.

5. Repeat this process with remaining eggs.

6. Allow 3-4 minutes for poached eggs with firm whites and soft runny yolks. Cook longer for a firmer egg.

7. Remove with a slotted spoon, rest on a paper towel to absorb any excess water.

8. To serve, smear smash on toasted sourdough and top with two poached eggs.

Recipe courtesy of Australian Eggs

May 9, 2015

Mother’s Day Eats: Chorizo, Tomato and Feta Omelette Recipe

Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.

RELATED: Low-Fat English Breakfast Recipe

Any recipe that combines chorizo and feta is sure to be a taste sensation. So why not create the perfect brunch or late breakfast for Mum with this protein packed egg omelette? Serve with with sourdough toast and fresh juice for the ultimate dish.

Serves 2

Ingredients

1 tbsp oil

1 small onion, sliced

1 chorizo sausage, diced

150 cherry tomatoes

1/2 cup basil leaves, torn

1/2 cup parsley, chopped

100g Persian feta, crumbled

6 eggs

Extra virgin olive oil to drizzle

1/2 lemon, juice

Method

  1. Preheat your grill, so it’s nice and hot.
  2. Heat the oil in a 20cm non-stick fry pan. Add the onion, fry gently for 3 minutes until soft.
  3. Add cubed chorizo (the chorizo will sizzle, releasing spices and oils).
  4. Add the tomatoes and basil, cook for another 1 minute. Remove from the pan and set aside.
  5. Mix the eggs together with a fork, season.
  6. Return the pan to the heat, when hot, pour in the beaten egg. Swirl the egg mix with the fork for 30 seconds, then scatter in the chorizo mix along with the cheese and parsley.
  7. Place the pan under the grill, until the omelette is golden brown.
  8. To serve, add a drizzle of extra virgin olive oil and squeeze of lemon.

Recipe via Eggs Australia

May 6, 2015

5 Valentine’s Day Breakfast Ideas

With Valentine’s Day just a few sleeps away, indulge your partner in a themed breakfast or even brunch recipe.

Our guide gives you quick and easy ways to create a delicious meal which is perfect if you haven’t decided to exchange gifts this year. A few heart-shaped pancakes never did anyone harm, right?

RELATED: Fluffy Pancake Recipe

Pink cinnamon scrolls

Just about the perfect scrolls you will ever have, and the best part – they’re pink! Use white and pink icing sugar to create a sweet texture which will won’t last until midday. We warned you!

5 Valentine's Day Breakfast Ideas

French toast

Who doesn’t love French toast, nutella and love hearts? Use a cookie mould to shape your french toast before baking in the oven or over a hot pan. Strawberries and nutella are an extra treat which count as a cheat meal, right?

5 Valentine's Day Breakfast Ideas

Red velvet pancakes

Possibly one of the best ideas we’ve ever seen. Take a conventional red velvet recipe and alter it to create some yummy cupcakes. The cream-cheese icing makes for the finishing touch to a sweet breakfast recipe.

5 Valentine's Day Breakfast Ideas

Pink hot chocolate

Simply sprinkle pink and red icing sugar with cream over the top of your usual hot chocolate. Yum!

5 Valentine's Day Breakfast Ideas

Bacon hearts

For the true bacon lovers, take a single rasher of bacon and curve the ends into a heart shape. Grill or bake until crispy, and serve with a poached egg and avocado.

5 Valentine's Day Breakfast Ideas

Those are just a few of our favourite breakfast ideas for Valentine’s Day. Comment below with some of your must-haves!

Images via House Hunt, Rachel Schultz, Simply Kierste, Recipe By Photo, Love From The Oven, Something Swanky

February 13, 2015

Simon Ward’s Healthy Quinoa Bircher Muesli Recipe

If you’re looking for a healthy quinoa bircher muesli that tastes great and fits with your post-holiday meal plan, Simon Ward, Executive Chef at Hammer and Tong, has created a recipe that’s packed with superfood goodness. With a mix of quinoa, oats, goji berries and coconut, this wholesome meal is the perfect way to kick-start your Monday and keep those energy levels high.

RELATED: Homemade Muesli Bars Recipe

Serves 4

Ingredients

2 cups Rolled oats

1⁄2 cup Red quinoa

1⁄2 cup Black quinoa

1⁄4 cup golden raisins

1⁄4 cup goji berries

1⁄4 cup dried cranberries

1⁄4 cup currants

1⁄4 cup shredded coconut

1⁄4 cup slivered almonds

3 1⁄2 tblsp coconut sugar

Pinch ground cinnamon

Pinch ground nutmeg

1 3⁄4 cup Apple juice

1 1⁄2 cup coconut milk

Method

  1. In a large mixing bowl, combine all of the dry ingredients except for the coconut sugar.
  2. In a small bowl, combine the wet ingredients and coconut sugar. Use a whisk to ensure there are no lumps of sugar, and that it is fully dissolved in the liquid.
  3. Combine all together, mixing to ensure that there are no areas of dry ingredients separate from wet ingredients. This should resemble a textured wet cake mix.
  4. Cover with a cartouche and leave to absorb in the fridge overnight – this will stop a crust forming on the top from air drying it out. A cartouche can be made from either using baking paper or glad wrap touching the top of the mixture. The difference in the mixture once it is ready will be visual. You should be able to tell that all of the fruits and oats have absorbed the liquid of which there will not be a huge excess.
  5. Serve bircher muesli with fresh natural yogurt and some berry compote (a nice reduced sauce of mixed berries and a small amount of sugar).
February 10, 2015

Janelle Bloom’s Breakfast Mushrooms Recipe

Mushrooms are great at any time of the day but after this meal, you’ll be wanting mushies for breakfast everyday.

Preparation time 15 mins

Cooking time 35 mins

Serves 4

Ingredients

1/2 cup SunRice Brown rice, rinsed

1 cup water

1 tbsp olive oil

1 brown onion, finely chopped

2 tsp ground cumin

1 tsp ground coriander

1 lemon, rind finely grated, quartered

2 tsp fresh thyme leaves

4 (medium-large) flat mushrooms, stems removed

60g soft marinated feta

4 free range eggs

Lemon wedges, thyme & toasted grain bread, to serve, optional

Method

  1. Preheat oven 200°C fan forced. Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 25 minutes. Remove from heat and stand covered for 10 minutes. Rinse then drain well.
  2. Meanwhile, heat oil in a small frying pan over medium heat. Add the onion, sauté 3-4 minutes until soft. Add the spices and cook 1 minute until aromatic. Stir into the rice with the lemon rind and thyme.
  3. Put mushrooms into a greased roasting pan. Divide the rice mixture amongst the mushrooms. Bake 10-15 minutes or until mushrooms are tender. Remove from the oven and crumble over the feta.
  4. Meanwhile, to poach eggs, almost fill a deep frying pan with water. Bring to simmer. Stir the water to create a gentle whirlpool. Crack 1 egg into a small ramekin then slowly tip the egg into the water and stir gently to continue the whirlpool effect. Repeat with remaining eggs. Cook for 11/2- 2 minutes, use a slotted spoon to remove the egg to a tray lined with paper towel.

Tip: Put 1 egg on the top of each mushroom, season and serve with lemon wedges, extra thyme and toast.

November 22, 2014

Cacao Breakfast Crunch With Raspberries

This is a virtually awesome, absolutely delicious breakfast idea from Luke Hines and Scott Gooding’s new book Clean Living Quick & Easy. It contains high-protein nuts, chocolatey goodness from cacao, and tart raspberries, topped with creamy whipped coconut cream.

Makes 12

Ingredients 

4 cups coconut flakes

1 cup roughly chopped blanched almonds

1 cup roughly chopped walnuts

1 cup roughly chopped cashews

2 tsp ground cinnamon

1 tsp nutmeg

1/2 cup coconut oil, melted

3/4 cup raw cacao powder

1/4 cup cacao nibs

coconut cream, to serve

50g fresh raspberries, to serve

Method

  1. To prepare the cacao granola, preheat your oven to 110ºC and line a baking tray with baking paper.
  2. Combine the coconut flakes, almonds, walnuts, cashews, cinnamon, nutmeg, coconut oil, cacao powder and cacao nibs well, then spread evenly on the tray.
  3. Bake for 20-25 minutes, giving the mix a bit of a shake-up halfway through the cooking time.
  4. When it’s golden brown and crunchy, take it out of the oven and set aside to cool on the tray.
  5. To serve, top the granola with some coconut cream and fresh raspberries.

Courtesy of Luke and Scott Clean Living Quick & Easy

October 26, 2014

5 Ways To Eat Eggs For Breakfast

Eggs are a wonderfully versatile food that can be eaten at any time of the day. Put them in a salad with lunch, a stir fry at dinner, or in a cake for dessert. They are used in different types of cuisines all over the world, and can be served with meats, vegetables, breads or noodles. Not only are there a million ways to eat them, they are also incredibly nutritious. Eggs are full of protein, omega 3 fatty acids, and vitamin A. They are also great to eat during pregnancy. However, in the western world eggs are most often eaten at breakfast. Here, we have just a few options for you to try out this week.

RELATED: Healthy tomato and bacon breakfast quiches

1. Poached shutterstock_136479254 Eggs benedict is a favorite way of eating poached eggs. Traditionally, eggs benedict describes poached eggs with wilted spinach and ham on an english muffin, covered in hollandaise sauce. To poach an egg, bring a pot of water to the boil, adding a tablespoon of vinegar. Carefully crack an egg into the water, gently stirring to make sure it doesn’t break apart too much, and forms a smooth, rounded shape. Leave for no longer than 3 minutes for a delicious, runny yolk.

2. Baked shutterstock_98776874 Shakshuka is a popular middle eastern version of baked eggs in a spicy tomato sauce. For a less exotic, but equally tasty and simple recipe, try these baked eggs in ham cups. Missing a skillet? Nevermind, you can also bake eggs in avocado!

3. Omelet  shutterstock_189340868 Cooking an omelet is a difficult skill to perfect. The folding or flipping phase can often turn our omelet into something resembling a scramble. For the best results, cook your omelet on a low heat, in a small, well-greased or non-stick pan. As you can see it it cooking through, use a spatula to carefully lift one side and gently fold it over. You don’t want the middle to be too runny or dry, so make sure the omelet is moist before folding, but without any excess that will splash or spill over when folding. Also, don’t pack your omelet with toppings. It is best to dice or finely chop any fillings, and use only a pinch of each.

4. Scrambled shutterstock_185793890 I would argue that scrambled eggs are the easiest eggs to cook. You don’t need to worry about runny yolks, or delicate flipping techniques. Just whip your eggs in a bowl with some milk, cream or butter, throw them in a pan and fold as they cook. I know – there are chefs rolling their eyes at me right now! But take it from Tetsuya, and try his ricotta and creamed corn scramble.

5. Fried shutterstock_203204710 The hardest part about frying eggs is definitely cracking them open! The number of times I have cursed myself for breaking a yolk or making a mess of the shell. There will always be arguments as to whether the corner of a bowl, or a flat surface is the best for cracking eggs – but personally, I prefer the flat surface. Cook to your liking – Runny? Sunny side up? – and serve with bacon in a bread roll, or with baked beans and toast.

September 20, 2014

Homemade Baked Beans Recipe

A serve of baked beans is a nutritional powerhouse, packed with good fiber, protein, iron and calcium. They are low GI, which means they slowly release carbohydrates, keeping you energized and full for longer, unlike artificial sugars. These baked beans are a great vegan breakfast treat, and are cheap to make in bulk so you’ll be able to feed the whole family! We recommend you eat with eggs and toast, seasoned with fresh coriander.

Ingredients

Splash of coconut oil (olive or vegetable oil is also fine)

1 small brown onion, peeled and diced

1 cup crushed or sieved tomatoes (from a tin/jar)

1 cup cherry tomatoes, halved

¼ cup semi-dried tomatoes (or more cherry tomatoes)

14oz can Borlotti beans (or your favourite beans), drained and rinsed

1 tsp dried cumin

1 tsp dried oregano

1 tsp dried thyme

½ tsp dried cayenne pepper

Salt and pepper to season

Bread, toasted (to serve)

Instructions
  1. Heat oil in a pan over medium heat
  2. Cook onions first, stirring until translucent.
  3. Add tomatoes and simmer for a few minutes
  4. Add beans, herbs and spices and continue to simmer for 10 more minutes.
  5. Taste and season with salt and freshly cracked pepper, if desired.
  6. Serve on toast or fresh crusty bread. Enjoy!

Image and recipe via vegansparkles.com

September 17, 2014

Tomato Poached Eggs with Kale and Wheat Berries Recipe

Start the day with a nutritious breakfast which is packed with protein, fibre and vitamins which are essential to good health. This yummy poached egg recipe will keep you fuller for longer, and can be personalised to suit your tastes and dietary requirements.

Ingredients

3 tablespoons olive oil

1/2 onion, diced

3 chillies, stemmed, seeded and diced

3 garlic cloves, minced

1 can crushed tomatoes

1 tablespoon tomato paste

3/4 cooked wheat berries

3 tablespoons capers, drained

1/2 teaspoon ground cumin

1 teaspoon paprika

1 tablespoon grated lemon zest

1 teaspoon salt

1/2 bunch kale, stemmed and chopped

5-6 eggs

1/4 cup crumbled feta cheese

Salt flakes

Red pepper flakes

Method

  1. Pour some oil into a pan and warm over the stove until it shimmers (take care not the burn the oil for too long). Now add the chopped onion and sauté until soft, before adding the chillies and garlic.
  2. Include the crushed tomatoes, tomato paste, cooked wheat berries, capers, cumin, paprika, lemon zest and salt before stirring well. Simmer the entire mixture on a low-heat, until the sauce begins to thicken.
  3. Add the kale, then simmer for a few minutes until the leaves start to soften to your liking. Crack the eggs around the perimeters of the pan, and cooking on a low heat until the yellow of the egg is runny, (this will take about 6-8 minutes).
  4. Drizzle with olive oil and crumbled feta to taste.

Recipe and image via Not Without Salt

July 25, 2014

Ginger French Toast Recipe

Imagine starting your weekend with this luscious French toast recipe, which gets an exotic twist with the addition of ginger. Serve with plenty of Mimosas!

Serves: 6

Ingredients
½ cup butter
½ cup light brown sugar
1 tbsp Gourmet Garden Ginger
12 slices of bread
1½ cups milk
5 large eggs
Icing sugar or pure maple syrup

Method
1. Melt butter with brown sugar and Gourmet 
Garden Ginger.

2. Spread ginger mixture in deep tray and layer bread two high. Beat together milk and eggs. Pour over bread, cover with foil and refrigerate overnight.

3. Bake for 50 minutes in a preheated 350°F oven, uncovered.

4. Invert onto a warm platter. Serve with pure maple syrup or icing sugar. 

What’s your favourite weekend breakfast?

February 21, 2014

Super Muesli Recipe

Start your day off right with Michelle Bridges’ muesli recipe, packed with nutrition and flavour, with none of the nasties of store-bought muesli.

Store-bought muesli can often contain lots of added sugar – it’s much better to make your own. The sweetness here comes from the cranberries and mango, while the flaxseed and wheatgerm really crank this up into ‘super’ territory. 

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Serves: 2
Prep: 5 minutes. Calories per serve: 392

Ingredients
2⁄3 cup (50 g) bran
1⁄2 cup (45 g) traditional rolled oats
1⁄4 cup (35 g) dried cranberries
20 g dried mango, chopped
2 tablespoons raw wheatgerm
1 tablespoon flaxseed
1⁄2 mango, peeled and chopped
1 cup (250 ml) low-cal milk

Method
1. Combine the bran, oats, cranberries, dried mango, wheatgerm and flaxseed in a bowl. Divide between two serving bowls. Add fresh mango and milk to serve.

Tip: You can make a big batch of this super muesli and store it in an airtight container in a cool dry place for up to one month (346 cal per 100 g/1 cup).

Variation: Replace the mango with 1⁄2 cup drained apricot halves in natural juice and 50 g raspberries (400 cal per serve).

What’s your go-to breakfast?

superfoods

February 6, 2014

Breakfast Recipes: Choc Chip Pancakes with Maple Nectarines

There’s nothing better than starting the weekend with an indulgent brunch, and this choc chip pancake recipe will become a family staple. Use your favourite pancake mix and make the luscious maple nectarines while you’re flipping the pancakes and you’ll have breakfast on the table in less than 20 minutes!

Serves 4

Ingredients 

1 bottle pancake mix
30g butter
1/2 cup dark choc bits
1 cup/250ml maple syrup
4 yellow nectarines, stones removed and cut into thin wedges

Method

1. Prepare pancake mix following the directions on the packet. Melt a little butter in a frypan, add 1/2 cup of the pancake mix, sprinkle with some choc bits.

2. Cook until bubbles appear on the surface, flip and cook until golden. Repeat with the remaining mix and choc bits.

3. Heat the maple syrup and nectarines and bring to boil, cook until the nectarines are soft. Serve stacks of pancakes topped with nectarines in syrup.

What’s your favourite brunch recipe?

October 17, 2013

Vanilla Bean Yoghurt Pikelets Recipe

We’ve had a craving for good ol’ pikelets, so we’re sharing this best pikelet recipe which makes a healthy breakfast or delightful afternoon tea. Serve with a dollop of yoghurt and fresh strawberries or homemade jam and maple syrup.

Preparation time: 15 minutes 
Cooking time: 20 minutes 
Serves: 3 – 4

Ingredients

1 cup (245g) five:am Vanilla Bean organic yoghurt (additional to serve)
2 free range organic eggs
1 cup organic self raising flour
Cooking oil spray
Fresh strawberries and jam, to serve

Method

1. Beat eggs lightly in a bowl. Add five:am organic yoghurt and whisk.

2. Add flour and whisk until combined. Mixture should be soft dropping consistency (it should drop slowly off a spoon without shaking it). Allow mixture to stand for 10 minutes.

3. Heat a non-stick frying pan on a medium heat and lightly spray with cooking oil.

4. Place one tablespoon of the mixture for each pikelet into the frying pan, cook several at a time.

5. When small bubbles form on the edge of the pikelets, flip them. Cook until the underside is golden and remove from pan to cool. Repeat until mixture is finished. Makes approximately 24 pikelets.

6. To serve, spread pikelets with your favourite jam, a small dollop of five:am Vanilla Bean organic yoghurt and fresh strawberries.

NOTES

1. Pikelets can be made ahead of time and frozen in an airtight container for up to 3 months.

October 15, 2013

Healthy Breakfast Recipes: Marmite Avocado Toast

Who doesn’t love avocado toast? Perfect as an easy breakfast, quick lunch or healthy afternoon snack, this avocado toast recipe comes drizzled with an addictive herb sauce and delicious savoury umami flavour from Marmite.

Preparation time: 5 minutes
Cook time: 2 minutes

Serves: 4

Ingredients

1/2 cup fresh parsley, chopped
2 tbs capers (optional)
1 clove garlic, peeled, crushed
1 tbs lemon juice
1/2 tsp mustard
50 ml extra virgin olive oil
4 slices whole grain brown bread
2 large avocadoes, peeled
Juice of 1 lemon
2 tbs Sanitarium Marmite

Method

1. Combine the parsley, capers, garlic, lemon juice and mustard in a food processor and process until finely chopped, but not smooth. Put in a serving bowl and set aside.

2. Toast each slice of bread under grill or in toaster. Spread each slice with Sanitarium Marmite

3. Cut avocado into slices and sprinkle with lemon juice. Arrange avocado slices over the Marmite toast. Spoon over herb and mustard sauce and serve immediately.

Tip: The herb sauce can be stored for up to a week in the fridge. Stir well before using and it pays to remove from fridge and bring to room temperature before serving.

What’s your favourite healthy breakfast?

September 26, 2013

Weekend Breakfast Recipes: Decadent Belgian Waffles

Start your weekend with a decadent brunch. Chocolate cafe Max Brenner shares their Belgian waffle recipe with butterscotch chips, roasted pineapple and white chocolate orange maple sauce. Our tip? Start the waffles the night before and prepare the sauce and roasted pineapple in advance, so all you have to do it wake up, assemble and enjoy! We like to make a batch of these golden waffles and freeze them for instant weekend breakfasts. Make sure you serve with bottomless Bellinis!

Makes: 10 waffles

Ingredients

Waffle dough
3 1/2 cups plain flour

1/2 cup milk, plus more if needed
1/2 cup cream
Scant 1/2 cup sugar
2 large eggs
1 envelope dry yeast
230g unsalted butter, softened
1 teaspoon salt
2/3 cup butterscotch candies, chopped, plus more for topping

White chocolate and orange maple sauce
3/4 cup cream
240g white chocolate, chopped
Zest of 1 orange
3 tablespoons orange juice
6 tablespoons maple syrup

Roasted pineapple
115g plus
2 tablespoons unsalted butter
1/2 cup brown sugar
5 (1cm thick) pineapple slices

Method

1. Make the waffle dough. In the bowl of a standing mixer fitted with a dough hook, combine the flour, milk, cream, sugar, eggs and yeast. Mix on low to form a smooth dough, about 10 minutes. If dough is too dry or tough, add a little more milk 1 tablespoon at a time. Add the butter and salt and continue kneading until the dough becomes elastic and pulls away from the sides of the bowl, 10 o 15 minutes. It should not be sticky to the touch.

2. Let the dough rest in a lightly greased bowl at room temperature for about 1 hour. Turn the dough once and put in the fridge to rest for another hour. Turn it again and refrigerate for a minimum of 5 hours.

3. Add the butterscotch to the dough and mix well. Scoop the dough in heaping teaspoonful’s and roll into balls. Place the 10 balls on a baking sheet lined with parchment and let rise in a warm place for about 90 minutes.

4. Heat a waffle machine to 160C. Add a ball of dough to each section on the iron. Bake until golden brown, about 3 minutes. Repeat with the remaining dough.

5. Prepare the sauce. Bring the cream to a simmer. Pour over the chocolate in a heatproof bowl and let sit until the chocolate in a heatproof bowl and let sit until the chocolate begins to melt, about 1 minute. Add the orange zest and juice and stir until smooth. Let cool, then stir in the maple syrup.

6. Make the roasted pineapple. Melt the butter over the high heat in a non-stick pan. Add the sugar and pineapple slices. Cook until golden brown, about 3 minutes per side.

7. Place a waffle on each of 10 plates, add half a slice of roasted pineapple, and top with white chocolate and orange maple sauce. Sprinkle butterscotch pieces over the tops and serve hot.

What’s your favourite weekend breakfast?

Visit www.maxbrenner.com.au or for more Max Brenner recipes check out Chocolate: A love Story (65 chocolate dessert recipes from Max Brenner’s Private Collection).

September 20, 2013

Father’s Day Breakfast Recipe: Scrambled Eggs In Tortillas

Treat dad to perfect scrambled eggs with spicy stewed tomatoes, sweet corn and spring onion tortilla. It only takes 30 minutes to prepare and he’ll feel like a king all day!

Serves: 4

Preparation Time: 10 mins

Cooking Time: 20 mins

Ingredients

8 eggs
½ cup skim milk
3 tsp margarine
1 tbsp olive oil
8 tomatoes, large and ripe, chopped
1 – 2 chillies, seeds removed and chopped
2 cloves garlic, chopped
Pepper and a pinch of sugar to taste
2 tsp butter
1 cup sweet corn
½ cup spring onion, sliced
2 tbsp coriander, chopped
8 tortillas

Method

1. Heat fry pan and add oil, garlic, chilli. Fry gently while stirring.

2. Add chopped tomatoes, season and simmer until soft and thickened, stirring occasionally.

3. Whisk the eggs and milk in a bowl and season. In a separate pan melt the margarine then add the egg mix gently stirring with a spatula until just cooked.

4. Place sweet corn and margarine in a plastic container, heat in the microwave on high for 45 seconds.

5. Place tortillas into bowls, top with tomato, eggs, sweet corn, spring onion and coriander. Perfect served with avocado, sautéed mushrooms or baked beans.

Breakfast in bed? Taking him out somewhere special? How do you treat dad on Father’s Day?

August 26, 2013

White Nectarine Bircher Muesli

A healthy breakfast doesn’t have to mean the same-old cereal or boring toast: this Bircher muesli is packed with good stuff and will make you feel like you’re on holidays every morning!

Ingredients – serves 4

2 cups (180g) rolled oats

400ml apple juice

2 white nectarines

½ cup roughly chopped dried fruit, such as figs, prunes, dates

50g macadamia nuts, roughly chopped

1 cup (240g) vanilla yoghurt

1/3 cup moist coconut flakes, toasted

1 punnet raspberries

Method

1. Combine oats and apple juice in a medium glass or ceramic bowl. Cover with plastic wrap and
place in the fridge overnight to soak.

2. Coarsely grate 1½ nectarines, discarding skin. Add grated nectarine, dried fruit, macadamia nuts,
yoghurt, raspberries and two-thirds of the coconut to oat mixture and stir to combine.

3. Thinly slice remaining nectarine. Divide bircher muesli between glasses and garnish with
remaining nectarine and coconut.

Muesli is best consumed within 2-3 days.

What’s your favourite healthy breakfast?

January 15, 2013