Tag Archives: Breakfast

Sunday Brunch

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Looking for something yummy to make for breakfast in bed or treat the other half? Here’s a simple recipe that will please you both; Creamy mushrooms and zucchini with fresh thyme. I served mine with poached eggs but you could easily just have them on chunky toast without eggs or take it to a whole new level and add crispy bacon as well as the poached eggs. This is a super fast recipe have it on a plate and in your mouth within 20 minutes.

Creamy Mushrooms and Zucchini with Fresh Thyme

Ingredients:
250gm button mushrooms, thinly sliced
1 zucchini, thinly sliced
1 tsp. fresh thyme
1 tsp. crushed garlic
3 tbsp. canola oil
70gm butter
1/2 tsp. garlic salt
1/2 tsp. pepper
3 spinach balls, pams frozen portions
1/2 cup cream
To Serve
Toasted Vienna or Ciabatta bread
Poached eggs

Method:

  1. Heat fry pan over high heat add oil, butter, mushrooms, zucchini, garlic salt, pepper and crushed garlic.
  2. Fry for 3-4 minutes until starting to brown, add spinach balls and cook for a further 3 minutes.
  3. Add cream allow to reduce and cook out for a further 5-6 minutes.
  4. Poach eggs and toast your Vienna bread.
  5. Check your seasoning and serve on buttered toasted Vienna with poached eggs.

Serves: 2-3

Honey Apple and Anzac Crumble Porridge

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Easter’s been and what comes next is Anzac day, you cant go wrong with your classic Anzac biscuit! However this time I decided lets change it up and make a simple breakfast snack either for before the dawn service or for when you get home. A short forage ended with finding a beautiful tart apple tree, the apples have a few dark circles but a quick wash and peel before dicing solved that problem.  Tart apples cooked with honey and cinnamon and added to creamy porridge with crunchy Anzac crumb and a pour of cream ended up being a bowl full of happiness.

Honey Apple and Anzac Crunch Porridge

Ingredients:
Honey apple
4x tart apples, peeled and 1cm dice
1 heaped dsp. honey
1 tsp. cinnamon
1 cup. water
Anzac Crumb
1 cup. scotch oats
1/4 cup. self raising flour
1/2 tsp. cinnamon
2 tbsp. golden syrup
50 gm. butter, melted
Porridge
1 cup. scotch oats
1 1/2 cup. milk
1 1/2 cup water
1/2 tsp. salt

Cream to serve

Method:

  1. Pre-heat oven to 180 degrees fan bake.
  2. Peel apples and dice into 1cm pieces, a easy way to remove apple from the core is to make 4 cuts around the core see pictures below.
  3. Add water, honey and cinnamon. Bring to the boil then simmer for 12 minutes until tender, set aside.
  4. In a lined oven proof dish combine all ingredients for the crumb and rub together.
  5. Bake for 18 minutes until golden brown, stir half way through the cooking.
  6. In large heavy based pot over a medium to high heat combine oats, water, milk and salt. bring to the boil stirring constantly and cook out for 5 minutes until thickened.
  7. Add porridge to bowl and top with apple and crumble, serve with cream. You can use milk if you prefer.

Serves: 3-4

Homemade Cinnamon Coconut Crunch Muesli

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Here’s a great base recipe for homemade muesli what i mean by base recipe is you could add any chopped dried fruit you wanted I just didn’t have any in my cupboard at the time. Some of my favorites are apricots, cranberries, sultanas and blueberries.

You can use this muesli for much more than just breakfast! It can be the crunch layer in a layered yoghurt dessert added to raw muffin mix for a crumble topping and many more!

This is my new go to muesli recipe! Im sitting here at 2 in the afternoon with a big bowl and it is so tastey and crunchy, with a combination of sunflower and pumpkin seeds, shredded coconut, finished with cinnamon and maple syrup.

Homemade Cinnamon Coconut Crunch Muesli

Ingredients:

  • 2 cup sunflower seeds
  • 2 cup pumpkin seeds
  • 8 cup rolled oats
  • 1 cup shredded coconut
  • 1/2 cup white sesame seeds
  • 2 tbsp cinnamon
  • 1/2 cup maple syrup
  • 1/4 brown sugar
  • 250 gm butter, melted

Method:

  1. Pre-heat oven to 160 degrees.
  2. In large bowl combine all ingredients, mix well, pour into a lined baking tray and bake for 45-50 minutes or until golden brown not to dark as it will taste burnt.
  3. You want to stir it every 5-10 minutes to evenly bake the museli.
  4. Remove from oven , cool and store in an air-tight container.

Makes: 10-15 serves muesli

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Best Brunch Ever

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Made the most delicious breakfast/brunch/lunch using these beautiful baked Portobello mushrooms see the link below;
Asian spinach omelette with thyme and pepper baked Portobello mushrooms, baked streak bacon and Wattie’s NZ New 5 Beans in rich tomato sauce. This was the best meal on this snowy wet raining little bit of everything Dunedin day!

So all you need to make this delicious breakfast is:

1 Can Watties 5 Beans in Rich Tomato Sauce

6 pieces Baked Streaky Bacon

Thyme and Black Pepper Baked Portobello Mushrooms

Asian Spinach Omelette 

Now go ahead, treat yourself and make this for either breakfast, brunch or lunch.

Asian Spinach Omelette

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Asian Spinach Omelette 

Perfect start to any day, make my easy asian spinach omelette have it by itself during the week or with oven baked mushrooms and beans for brunch on the weekend. Best Brunch Ever!

You Choose!

Ingredients:

3 large eggs
2 tsp. light soya sauce
2 tsp. sesame oil
1 tsp. canola oil
1 cup baby spinach
1 tsp. fresh parsley, rough chop

Method:

  1. In bowl whisk together eggs and soya sauce.
  2. Heat wok or fry pan over a high heat until just about smoking, add sesame and canola oil.
  3. Makes sure it cots the bottom of the pan.
  4. Pour in beaten egg mix.
  5. Roll your egg around the sides of the wok. *see pic below
  6. Fold your omelette sides down, add baby spinach to one side, cook for 1 minute. using a large spoon or spatula flip half of the omelette over the spinach.
  7. Cook for 2 minutes then serve sprinkled with fresh parsley.

Whisk together 3 eggs and 2 tsp light soya sauce.

Whisk togther 3 eggs and 2 tsp light soya sauce.

Heat wok or frypan over a high heat until nearly smoking add sesame and canola oil.

Heat wok or frypan over a high heat until nearly smoking add sesame and canola oil.

Make sure the oil has coat the bottom of the wok, pour in beaten egg.

Make sure the oil has coat the bottom of the wok, pour in beaten egg.

Leave for 30 seconds.

Leave for 30 seconds.

Roll your wok or fry pan in a circle to spread the egg mixture.

Roll your wok or fry pan in a circle to spread the egg mixture.

Fold down the sides with a large spoon or spatula.

Fold down the sides with a large spoon or spatula.

Add spinach to one side, cook for 1 minute.

Add spinach to one side, cook for 1 minute.

Fold half omelette over the spinach and serve sprinkled with parsley.

Fold half omelette over the spinach and serve sprinkled with parsley.

 

Baked not Fried

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Have you ever tried baking your portobello mushrooms?

WEll i think its about time you tried, flakey salt, fresh cracked pepper with hints of fresh thyme and butter juicy mushroom you cannot beat this. And i dont even like mushrooms, i tell you i wanted more!!

Thyme and Black Pepper Baked Portobello Mushrooms

Ingredients:

3 medium portobello mushrooms
3 tsp. olive oil
2 sprigs fresh thyme
3 tsp. butter
flakey sea salt
fresh cracked black pepper

Method:

  1. Pre-heat oven to 180 degrees fan forced.
  2. Place mushrooms top side down on roasting tray, drizzle with oil about 1 tsp on each.
  3. Sprinkle with flakey salt, fresh thyme and freshly cracked black pepper.
  4. Add 1 tsp. of butter to each mushroom and bake for 15 minutes until tender and juicy.

Perfect as a vegetarian dinner or for breakfast on sunday.

Place mushrooms top side down on roasting tray, drizzle with oil about 1 tsp on each.

Place mushrooms top side down on roasting tray, drizzle with oil about 1 tsp on each.

Sprinkle with flakey salt.

Sprinkle with flakey salt.

Fresh thyme and freshly cracked black pepper.

Fresh thyme and freshly cracked black pepper.

Add 1 tsp. of butter to each mushroom and bake for 15 minutes until tender and juicey.

Add 1 tsp. of butter to each mushroom and bake for 15 minutes until tender and juicey.

Remove from oven and served, i baked mine alongside streaky bacon it gave the mushrooms a delicious bacon background flavour.

Remove from oven and serve. I baked mine alongside streaky bacon it gave the mushrooms a delicious bacon background flavour.

Made the most delicious breakfast/brunch/lunch using these beautiful baked portobello mushrooms see the link below;
Asian spinach omelette with thyme and pepper baked portobello mushrooms, baked streak bacon and Wattie’s NZ New 5 Beans in rich tomato sauce. This was the best meal on this snowy wet raining little bit of everything dunedin day!

Vanilla Buckwheat Pancakes with Lemon Honey and Almonds

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I’m on holiday at the moment and a great way that I pass time is to get in the kitchen and get creating!

 I’ve had a bag of buckwheat in the cupboard for quiet awhile now and thought it was about time to crack into it and make something. I made a couple of jars of  lemon honey  a recipe of my granny’s and thought it would be great to incorporate that into the dish i was making. So that’s when i decided it was time for afternoon pancakes. Pancakes are great you can have them for breakfast, lunch or dinner with what ever toppings you like sweet or savory.

Here is a great Gluten-Free recipe for fluffy delicious pancakes, you wouldn’t even realize that they are gluten-free.

Vanilla Buckwheat Pancakes with Lemon Honey, Greek Yoghurt and Almonds

Ingredients:

3/4 cup buckwheat flour
1/4 cup gluten-free flour
1/4 tsp cinnamon
1 egg, beaten
1/2-3/4 cup trim milk
1 1/2 tsp. vanilla essence
4 tbsp. canola oil
50g butter, cubed
To Assemble
Lemon Honey
Greek unsweetened yoghurt
sliced Almonds

Method:

  1. In medium size bowl sieve dry ingredients, make a well in the centre.
  2. In a separate bowl whisk together milk, egg and vanilla.
  3. Whisk liquid into dry ingredients until there are no lumps.
  4. Heat non-stick fry pan over a medium to low heat, add a cube of butter and a tsp of oil.
  5. Pour in 1 ladle of pancake batter cook for around 1-2 minutes each side.
  6. Flip pancake when bubbles in batter are starting to burst, Keep pancakes warm in 100 degree oven until the batter is all gone.
  7. Layer pancakes and smear with lemon honey, stack and top with big dollop of unsweetened yoghurt and more lemon honey plus crunchy sliced almonds.

Makes: 5-6 medium pancakes

French Toast At Home

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Heres a great french toast recipe using my homemade banana bread recipe

Banana Bread French Toast with Bacon and Maple Mascarpone

Ingredients:

1/2 loaf banana bread
4 eggs
3/4 cup cream
1/2 cup milk
50gm butter, cubed
canola oil
100gm mascarpone
2 tbsp. maple syrup
1 tsp. cinnamon
1/4 cup white sugar
8 rashers streaky bacon, cooked until brown and  crispy
2 bananas, thinly sliced
Extra maple syrup for serving

 

Method:

  1. Combine mascarpone and maple syrup in a bowl, mix well and set aside. Mix together cinnamon and sugar in small bowl, set aside.
  2. Whisk together eggs, cream and milk, pour into a deep rectangular dish.
  3. Slice 6 2cm thick slices of banana bread.
  4. Heat fry pan over medium heat
  5. Place banana bread into egg mix, leave for 1 minute and then turn to the other side.
  6. Add cube of butter and small amount of oil to the hot fry-pan, pick up banana bread, let excess egg mix drip off and place in hot pan.
  7. Cook for 2 minutes on each side until golden brown.
  8. Layer banana bread with crispy bacon, freshly sliced banana a dollop of maple mascarpone and dusting of cinnamon sugar

Serves: 4

Mix together mascarpone and maple syrup.

Mix together mascarpone and maple syrup.

Cut banana bread into 2 cm thick slices.

Cut banana bread into 2 cm thick slices.

Then slice in half on a angle.

Then slice in half on a angle.

Place sliced banana bread in egg, cream and milk mixture. soak 1 minute on each side.

Place sliced banana bread in egg, cream and milk mixture. soak 1 minute on each side.

Add a cube of butter and a little oil to fry pan. Brown soaked banana bread for 2 minutes each side.

Add a cube of butter and a little oil to fry pan. Brown soaked banana bread for 2 minutes each side.

Arange banana bread layered with bacon and fresh banana topped with maple mascarpone and cinnamon sugar.

Arange banana bread layered with bacon and fresh banana topped with maple mascarpone and cinnamon sugar.