Tag Archive: Breakfast

  1. Sweet Potato and Kale Rosti with Baked Eggs by Emma Porter

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    We are thrilled to share this recipe by Emma Porter with you for Sweet Potato and Kale Rosti with Baked Eggs. Emma created this a few years ago and it has since become one of her most popular recipes on her blog; it’s also one of her favourites to make on a Saturday morning for guests. It’s bright, vibrant and packed with flavour and texture, as well as protein and all the vital vitamins and nutrients.

    Quick, simple and only one pan needed – perfect for slicing and sharing.

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 12-15 minutes

    Equipment

    Ingredients

    • 230g sweet potato, peeled 1 tsp coconut oil or butter
    • 240g red onion, finely chopped
    • 3 garlic cloves, finely chopped
    • ½ tsp sea salt
    • 2 large handfuls of kale, chopped
    • 4 large eggs juice of ½ lime
    • cracked black pepper
    • a small handful of coriander leaves, chopped, to garnish
    • dried chilli flakes, to taste (optional)

    Cooking Method

    1. Using a food processor fitted with the ‘grating’ attachment, coarsely grate the sweet potato – you can use a box grater instead, but you will need plenty of elbow grease.
    2. Melt the coconut oil or butter in a non-stick frying pan over medium-high Add the grated sweet potato and fry for 2–3 minutes until it softens. Add the red onion and garlic and fry for a further 3–4 minutes until the onion softens and is translucent.
    3. Add the salt and place the kale on top of the vegetables, letting the leaves steam a little before mixing them You will be amazed at how much the volume of kale reduces and how quickly!
    4. Firmly press the mix down and reduce the heat to medium, to avoid the bottom burning.
    5. Crack the eggs on top and leave to cook through for 6–7 minutes.
    6. You can finish the dish off under the grill if you like a crisp top – I don’t usually do this, however, as I prefer my yolks runny.
    7. Once everything is cooked through, drizzle the lime juice over the dish, scatter over the chopped coriander to garnish and add some cracked black pepper and dried chilli to taste, if you like.

    To serve

    1. Serve immediately or allow to cool, then slice up and enjoy when ready.

    Nutritional information (per serving)

    • Calories: 181
    • Total Fat: 7g
    • Carbs: 23g
    • Protein 9g

  2. Polish Gnocchi with Bacon and Mushrooms by Ren Behan

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    This recipe has been taken from Wild Honey & Rye: Modern Polish Recipes – Author Ren Behan. Published by Pavilion Books and image credit to Yuki Sugiura.

    Kopytka translates as ‘little hooves’ and they are sometimes described as Polish gnocchi because they are similar to Italian gnocchi. Some Poles also call these paluszki, which means ‘little fingers’. I sometimes experiment with gluten-free flour and I like to make these with almond flour. These can be served sweet, too, with melted butter and a sprinkle of sugar, drizzle of honey or maple syrup – even for breakfast. If you add twaróg, Polish soft cheese, to the dough, you end up with leniwe, ‘lazy dumplings’. In the Ukraine, these are made simply with cheese, egg and flour and called halushky.

    Serves: 4

    Cooking time: Gently boil for 3-4 minutes

    Equipment

    • Large frying pan
    • 20cm Saucepan

    Ingredients

    • 500g/1lb 2oz potatoes, such as Maris Piper or a heritage variety, peeled
    • 250g/9oz/2 cups plain (all-purpose) flour, plus extra for dusting (or use almond flour for a gluten-free version)
    • 1 egg, beaten
    • sea salt and freshly ground black pepper

    To serve

    • vegetable or olive oil
    • 1 tsp butter
    • 1 onion, finely chopped
    • 100g/3½oz Polish bacon, boczek, or pancetta
    • 200g/7oz fresh chanterelles, or porcini or chestnut mushrooms
    • 2 tsp chopped fresh parsley

    Cooking Method

    1. Boil the potatoes in a large pan of salted water until very soft. Drain and set to one side to steam dry. Once cool and very dry, mash until smooth. Leave the potatoes to cool completely or chill in the fridge.
    2. Put the cold mashed potato into a large bowl. Add the flour, beaten egg and a good pinch of salt and pepper. Using a metal spoon, bring the mixture together, then tip it out onto a lightly floured board or work surface and knead until all the flour is incorporated into the potato. The dough should be fairly soft and springy, but not too sticky.
    3. Sprinkle a little more flour onto the board and cut the dough into quarters. Roll each piece into a long cylinder and cut the dough at an angle into 2.5cm/1in pieces. Repeat until you have used up all the dough.
    4. Bring a saucepan of salted water to the boil and drop a few dumplings in at a time – it’s best to cook them in batches. Gently boil for 3–4 minutes; they will rise to the top once cooked. Take them out with a slotted spoon, drain in a colander and continue until you have cooked all the dumplings. Set them to one side.
    5. Heat the oil and butter in a large frying pan and cook the onions for 4–5 minutes until soft. Add the bacon and fry until golden and crisp. Add the mushrooms, season with salt and pepper and stir in the parsley. Add the kopytka to the pan, stir everything together and cook until the kopytka begin to turn golden, then serve.

     

     

     

     

     

    Published by Pavillion Books.

    Feature image credit to Yuki Sugiura.

     

  3. The Ultimate Chia Seed Pudding

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    For some of you Chia Seed Pudding may be ‘so last year’ or even 5 years ago for that matter, but I’ve only this year discovered Chia seeds/Chia seed pudding and I am definitely an enthusiast. Despite being so tiny, these little seeds are packed with good stuff. They’re full of antioxidants, omega 3’s, calcium, protein and fibre. Chia Seed pudding is a great way to start your day, as a healthy snack or even a dessert. Below are a couple of my favourite ways to top Chia Seed Pudding, but feel free to experiment with different fruits, nuts and toppings to your taste – that’s the fun part!

    Written by Corin

    Serves: 1-2

    Prep time: 5-10 minutes

    Waiting time: 30 minutes – 1 hour

    Ingredients

    For the pudding:

    • 3 heaped tablespoons chia seeds
    • 1 cup plant milk (coconut milk drink, oat milk, almond milk, soy milk etc)
    • 1 teaspoon vanilla essence

    Method

    1. Place the chia seeds in a bowl or container. Add the plant milk along with the vanilla. Mix with a fork or whisk until incorporated. Leave to rest for 5 minutes then stir again thoroughly. Now leave for 3o minutes to an hour, or overnight in the fridge.
    2. Distribute chia pudding into bowls/glasses or mason jars, whatever you’d like to eat them from. Then using the garnish ideas below begin mixing/ topping/garnishing your pudding. Enjoy!

    Types and Garnish Options

    Chia Seed with Mango, Coconut flakes, Banana and chopped almond

    Mango Ginger Breeze

    • Fresh ginger, finely chopped (best to mix this in at the chia seed and plant milk stage)
    • 1/4 cup canned coconut milk
    • Half of a mango, chopped into bite sized pieces
    • 1 small banana, chopped
    • A small handful almonds, roughly chopped
    • 1 tablespoon unsweetened desiccated coconut flakes
    • Drizzle of vanilla syrup

    Chia Pudding with Kiwi Nectarine and Banana

    The Rise and Shine

    • 1 nectarine, sliced
    • 1 small banana, sliced
    • 1 kiwi sliced
    • 1/4 cup canned coconut milk
    • A small handful almonds, roughly chopped
    • 1 tablespoon unsweetened desiccated coconut flakes
    • Dusting of Matcha (Green Tea Powder), optional

    Chocolate Chia seed with strawberries and nut butter

    Cacao Strawberry Blast

    • 1 tablespoon cacao or coco powder thoroughly mixed into the ready chia pudding
    • 1 tablespoon maple syrup
    • 3-4 strawberries, sliced
    • 1 tablespoon (per person) nut butter
    • Top with cacao nibs or grated dark chocolate

    Chia Seed pudding with pineapple and coconut cream

    The Colada

    • 1/4 of a pineapple, cut into bite sized pieces
    • Dollop of coconut cream (this is made from 1 can of coconut milk, pour out the liquid and only use the thick coconut cream. Add 2 tablespoons of caster sugar and 1 teaspoon of vanilla. Mix well and refrigerate for at least 15 minutes before using.)
    • 1 tablespoon unsweetened desiccated coconut flakes
    • A few mint leaves, chopped
    • Drizzle of vanilla syrup
    • Top with small handful of almonds or macadamia nuts, chopped

    ProWare's Chia Pudding Lean and Green Toppings, kiwi and hemp hearts

    Lean and Green

    • 1 avocado, 2 dates, 1/4 cup plant milk and 1 teaspoon matcha powder, use a blender to combine
    • Top with a small handful of chopped almonds, sliced kiwi, a sprinkle of hemp hearts and chopped mint leaves.

    Chocolate with Sauteed Banana

    • 1 tablespoon cacao or coco powder mixed in with the chia seeds and plant milk
    • 1 banana, sliced and sprinkled with a tiny bit of caster sugar each side
    • Lightly toast 1-2 tablespoons of unsweetened desiccated coconut flakes in a ProWare 24cm Frying Pan, remove into separate dish
    • Heat 2 tablespoons of coconut oil in the frying pan and fry the banana until lightly golden on each side

  4. American Pancakes by Luke French

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    Pancakes are quick, easy and always delicious. Luke French‘s recipe for American style pancakes is fuss free way to kick-start your morning.  There is a video below of Chef Luke demonstrating how to make these pancakes. He also tops them with a lovely combination of smoked salmon and samphire, which would make a lovely evening mean and shows that pancakes don’t have to just be for breakfast!

    Makes: 6-8 Pancakes

    Prep time: 10 minutes

    Cooking time: 2-3 minutes per pancake

    Ingredients

    • 1 large egg
    • 2 tbsp of melted butter
    • 1 tbsp of caster sugar
    • 135g of sifted plain flour
    • 1 tsp of baking powder
    • 130ml of whole milk

    Equipment

    Pancakes preparation

    1. Add the egg to a mixing bowl and whisk in the butter until slightly fluffy.
    2. Add the sugar and whisk until smooth.
    3. Sift together the flour and baking powder into a separate bowl.
    4. Gradually add the flour mixture to the egg mixture. Whisk until smooth.
    5. Add the milk gradually, scraping the sides of the bowl when necessary. Mix until it is a thick smooth texture and use straight away.

    Cooking Method

    ProWare's American Style Pancakes

    1. Add a couple of knobs of butter to the pan and melt over a medium heat. This will create a nice even coating to the pan. Heat the butter until it froths.
    2. Add half a ladle of the batter to the pan.
    3. Wait until the top of the pancake begins to bubble, turn it over using a turner or pallet knife and cook until both sides are golden brown. The pancake will rise to about 1cm in thickness.
    4. Remove the pancake from the pan and keep warm in an oven heated to 90C on a plate or a tray.
    5. Once all pancakes are cooked, serve with a topping of your choice.

     

  5. Rhubarb Crumble with Oats & Malted Milk Custard by Ren Behan

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    We’ve worked with Ren Behan for a number of years now. She is a renowned food writer and author of the cookbook Wild Honey and Rye who originally started writing her food blog in November 2010 though has since gone on to complete a diploma in Journalism with Distinction and also a Food Styling Course at Leiths School of Food and Wine. Ren’s can often been found at JamieOliver.Com the Good Food Channel and Love food.com. With her recipe for Rhubarb Oat Crumble she’s created a healthy dessert or even a warming breakfast. We hope you enjoy and thank you for sharing your recipe with us Ren!

    Kids in the Kitchen

    Rhubarb – Thankfully right now rhubarb is readily available in the garden. Show your children how to pick it, tear the big leaf off the end and wash it. You could talk about sour and sweet by letting them taste a piece of it raw, then dip it in a bit of sugar for them to try next.

    Measuring/Mixing – One of the simplest ways to get kids involved in cooking is to measure and mix ingredients together. Scooping out into the bowl on the scale and making sure you get the correct amount is great for encouraging numeracy.

    Whisking – The custard needs a lot of whisking so if you have an electric whisk make sure to use this. Children can help with this as well since it’s fun to see the liquid change consistency and thicken with time and effort, especially if using a hand whisk.

    Rhubarb1

    Serves: 4

    Prep time: 10 minutes

    Cooking time: 30 minutes

    Ingredients

    For the crumble

    • 100g rolled oats
    • 35g pecan nuts, finely chopped
    • 35g almonds, finely chopped
    • 75g Demerara sugar
    • 400g Yorkshire rhubarb
    • 80ml honey

    For the malted milk custardRen Behan Logo

    • 5 egg yolks (free range, fresh)
    • 50g vanilla sugar (or use caster sugar)
    • 50g Horlicks malted milk powder
    • 250ml double cream
    • 1 vanilla pod (split in half, seeds remove)
    • 250ml full fat milk

    Equipment

    • Copper Base 14cm Milk pan
    • 20cm x 25cm oven safe baking dish
    • Small bowl
    • Sharp knife
    • Drying Cloth
    • Glass bowl
    • Hand or electric whisk

    Cooking Method

    Yorkshire Rhubarb Oat CrumbleProWare's Rhubarb Crumble

    1. Pre heat the oven to 190C/170C fan/gas 5.
    2. In a small bowl, combine the rolled oats, pecans, almonds and Demerara sugar, mix well and put to one side.
    3. Wash the sticks of rhubarb and pat dry. Chop them into one inch pieces with a sharp knife. Put the rhubarb into an ovenproof baking dish and drizzle over the honey. Bake the rhubarb for fifteen minutes; it should be soft to the touch. Carefully remove from the oven and sprinkle over the oat topping. Pop it back in the oven for a further 15 minutes, until golden and bubbling.

    Malted Milk Custard

    1. Put the egg yolks, vanilla sugar and malted milk powder e.g. Horlicks into a glass bowl and whisk well (a hand whisk is fine) until it is thick and creamy. Set to one side.
    2. In a pan, mix together double cream with the seeds of one vanilla pod and the full fat milk. Gently bring to the boil.
    3. Once the cream and milk have reached a very gentle boil, take the pan off the heat and slowly pour it over the egg, sugar and malted milk mixture. You can do this in three phases, mixing well each time.
    4. Pour the mixture back into the pan and stirring all the time, bring it back up to a very gentle boil. You don’t want to over-cook it, or it will curdle and begin to look like scrambled eggs. A low and gentle heat is fine. Keep stirring for around 5 minutes. By then, the mixture should have thickened.
    5. As soon as the custard has thickened, take the pan off the heat and decant into a jug. If not using straight away, cover with Clingfilm to prevent a skin from forming.
    6. Serve the malted milk custard with the hot rhubarb crumble.

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