Healthy-breakfast-recipe

Italian Hazelnut Biscotti Recipe

A classic Italian biscotti makes for the perfect breakfast snack, or even a light appetiser for those long summer nights. Feel free to include a teaspoon of chocolate if you’re feeling adventurous, or stick to the classic hazelnut recipe which is just as good!

Biscotti is the perfect treat for those who have an enormous sweet-tooth, and is the perfect treat when paired with a morning tea or coffee.

RELATED: Easy Dessert Recipes – Affogato

Ingredients

3/4 cup butter

1 cup white sugar

2 eggs

1.5 tsp vanilla extract

2.5 cups all purpose flour

1 tsp ground cinnamon

3/4 tsp baking powder

1/2 tsp salt

1 cup hazelnuts

Method

  1. Preheat the oven to 350ºF (170-180ºC), and line a tray with baking paper. Grease lightly if you want to place the biscotti directly over the tray.
  2. Combine the butter and sugar into a bowl until light and fluffy in texture. Whisk through the eggs one-by-one, then add the vanilla extract.
  3. Sift the flour, cinnamon, baking powder, and salt into the egg mixture. Beat well, then include the chopped hazelnuts.
  4. Create two equal logs with the dough, and apply directly over the lined tray.  Bake for 30-40 minutes until golden brown and the centre is firm. Keep an eye on the time, since it’s really easy to overcook these delicious treats!
  5. Remove the biscotti, then slice diagonally before spreading them out onto the tray. Cook again for 10 minutes, then leave to cool. Store in an air-tight container in the pantry or fridge to save them for another day.

Image and Recipe via Yummly, Heather Homemade

January 11, 2015

How To Make Perfect Poached Eggs

We’ve all experienced it before, right? A delicious poached egg made by a friend or from your local café is one thing, but creating your own is more like a disaster. The egg is too runny, over-cooked, or simply doesn’t resemble a poached egg at all! Below are just a few tips to create the perfect poached egg without losing your sanity!

RELATED: Creamy Mushroom Soup With Poached Egg

Method 1: Vinegar

  1. Use a large, deep saucepan, the bigger the better – and combine a generous serving of vinegar with 2 litres of water.
  2. Bring the water to a boil by cooking it on a high, then reduce back down to a medium as the pot is boiling hot.
  3. Crack one egg into a tiny cup or bowl making sure to remove any remnants of the shell with a spoon or fork (be careful not to burst the yolk!). Then carefully transfer the egg into the simmering water, try and get as close to the water as possible.
  4. Then, all you need to do is let the egg simmer for about 3 minutes before removing with a ladel.

Method 2: Without vinegar

  1. Bring a saucepan of water to a boil, this could take anywhere between 5-10 minutes.
  2. Pierce a hole into the egg with a pin or safety pin, then completely submerge into the boiling water for 10 seconds. Remove the egg with a spoon, then set aside.
  3. Reduce the heat to a gentle simmer, and crack the egg into the water. Remove any cracked shells with a spoon!
  4. Leave egg to cook for 2-3 minutes and remove with a ladle and remove excess water with a paper towel.

Method 3: Microwave

  1. Fill a small cup with a splash of water, then crack into the water a raw egg. It should sit on top of the water.
  2. Pierce the yolk slowing with a fork, this will prevent the egg from opening and exploding.
  3. Microwave for 30-60 seconds depending on the power of your microwave. Put a thin paper towel or a saucer over the top of the cup to keep it all together.
  4. When you’re done, just simply flip the saucer over!

Image via The Coveteur

November 2, 2014

Healthy Breakfast Ideas: Best-Ever Bircher Muesli

Celebrity chef David Bitton shares his recipe for Bircher muesli with grated pears, toasted hazelnuts and honey – an indulgent yet super healthy way to start the day!

Ingredients
250g rolled oats

250ml fresh orange juice

750g European style natural yoghurt

2 Packham’s Triumph pears, grated

50g brown sugar

75g ground raw almonds

75g ground hazelnuts

75g ground walnuts

4 tbsp good quality honey

Method

1. Place the oats into a large mixing bowl, add the orange juice, stir, cover and leave to soak for at least 2 hours or overnight.

2. Place the nuts, Packham’s Triumph pears, sugar and yoghurt into the oat mixture and stir to combine. Adjust the yoghurt and sugar to your liking.

3. To serve, place in large shallot bowls and drizzle over some good quality honey.

What’s your favourite breakfast?

May 1, 2013