1 large onion 1,2kg potato, unpeeled 100g cheddar cheese, grated 100g mozzarella cheese, grated 10ml garlic salt 60ml butter, melted
Preheat your oven to 220℃ and line a 25cm x 37cm baking sheet with baking paper. Grate the onion and potato on the coarse side of a box grater. Transfer to a clean tea towel. Wrap the grated veg like a candy by twisting both ends. Hold the towel over a sink and wring it as firmly as you can to squeeze out any liquid. Add the onion, potato, both cheeses and garlic salt to a large bowl and mix through. Drizzle the butter over the mixture and now mix together with your hands so that all of the mixture is evenly dispersed and covered in butter. Spoon the mixture into the prepared baking sheet but do not compact it by pressing down. Bake in the oven for 40 minutes, until golden brown and crispy. Serve immediately.
Slice the ends off the tomatoes so that you have straight edges. Place the tomato on one of the straight edges and halve it horizontally. Cut out the flesh on the inside so that you are left with 2 tomato rings. Place a frying pan on medium-high heat, add a splash of vegetable oil and place the tomato rings in the pan. Cook for 2 minutes, until warm and flip around. Now break an egg in each tomato ring, season with salt and pepper and place a lid on the pan. Cook until the egg is set to your liking and serve at once.
Trim the crusts from each slice of bread and then roll each flat with a rolling pin. Add 45ml butter to a heatproof bowl and melt/soften it in the microwave oven. Add the brown sugar and 5ml cinnamon and mix together. You are looking for a spreadable consistency. Spread each slice of bread with a thin layer of the sugar mixture. Roll the slices up in a tight roll. Add the eggs and milk with a pinch of salt to a shallow bowl and whisk together. Add the granulated sugar and other 5ml cinnamon to another shallow bowl and mix through. Place a non-stick pan on medium heat and add the remaining 45ml butter. Now dip one of the bread rolls in the egg mixture and place in the warm pan. Repeat with the rest. Fry until golden, turn until browned all over. Remove the rolls from the pan and roll each in the cinnamon sugar while warm. Serve with a good cup of coffee.
250ml rolled oats 30ml chia seeds 45ml cocoa powder, sifted 45ml honey 80ml milk 125ml coffee, room temperature 2,5ml vanilla a pinch of salt Top layer: 150ml greek yoghurt 30ml honey cocoa powder to dust
Add the oats, chia seeds, cocoa powder, honey, milk, coffee, vanilla and a pinch of salt to a mixing bowl. Whisk together for 1 minute. Cover the bowl with plastic wrap and refrigerate overnight.
Prepare the top layer by stirring together the yoghurt, honey and vanilla. Spoon half the oats into two serving glasses and top with half the yoghurt mixture. Repeat the oats layer and then top it off with the yoghurt layer. Dust an even layer of cocoa powder on top to serve.
A sweet omelet may be a strange/unusual idea but this traditional omelet with vanilla and fresh berries will surprise and delight your tastebuds!
3 eggs, separated 30ml + 30ml sugar 1ml + 1ml salt 45ml flour 125ml cream 2,5ml vanilla 80ml strawberry/raspberry jam fresh berries icing sugar, for dusting
Preheat your oven to 220℃ and line the base of a 22cm loose-bottom cake tin with baking paper. Spray with cooking spray and set aside. Add the egg whites to a mixing bowl and beat with an electric whisk until stiff peaks form. Set aside. Add the egg yolks, 30ml sugar and 1ml salt to a separate mixing bowl. Beat on high speed for 2-3 minutes until you have a very thick, very pale mixture that falls from the whisk in ribbons. Fold a third of the egg whites into the mixture, add the rest and fold in until just combined. Sift the flour over and fold in with a metal spoon until smooth. Spoon the mixture into the prepared baking tin and gently smooth the top. Bake in the oven for 10-12 minutes. The omelet should be fluffy and golden brown and a toothpick inserted in the centre should come out clean. Add the cream, vanilla, 30ml sugar and 1ml salt to a mixing bowl and whisk until medium-stiff peaks form. Refrigerate until needed. Remove the omelet from the oven and remove the ring of the cake tin. Invert the omelet onto a plate and gently peel off the baking paper. Allow to cool to room temperature. Spread the jam on half the omelet. Spread the cream over the jam and sprinkle over the fresh berries. Gently fold the omelet over. Dust with icing sugar to serve.
375ml bran 125ml boiling water 60ml butter, melted 190ml brown sugar 1 egg, beaten 50ml + 200ml buttermilk 6ml bicarbonate of soda 160ml flour 160ml wholewheat flour 2ml salt 250ml desiccated coconut
Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups. Add the bran to a mixing bowl and pour the boiling water over. Stir through. Pour the 50ml buttermilk into a small bowl and sprinkle the bicarbonate of soda over. Stir through and set aside. Add the melted butter to the bran and stir again. Now add the sugar, egg and 200ml buttermilk. Pour the bicarb and buttermilk into the mixture and mix through. Add the flour, wholewheat flour, salt and coconut and stir until just mixed. Divide the batter among the paper cases and bake for 20 minutes. Remove the muffins from the oven and from the muffin tin and cool them on a cooling rack.
This recipe is for one portion flapjacks = 3-4 average sized flapjacks.
1 very ripe banana, mashed 30ml self-raising flour 1 egg
Add the mashed banana, flour and egg to a small mixing bowl and whisk together with a fork. Place a frying pan on medium-high heat and add a dash of vegetable oil. Spoon the batter into the pan, about three flapjacks at a time and cook until tiny bubbles appear. Flip over and cook for another minute or two. Serve the flapjacks warm with honey and added fruit.
3 eggs, separated salt and pepper 15g + 15g parmesan, grated a handful of chives, chopped 15g butter
Separate the eggs into two large mixing bowls. Add a generous pinch of salt and a few grindings of pepper to the yolks. Whisk together and set aside. Whisk the egg whites until firm, glossy peaks form. Add half of the egg whites to the yolks and stir well until the whites are thoroughly combined and you have a looser consistency. Mix in 15g of the parmesan as well as the chives. Now add the remaining egg whites and gently fold the mixture together until well combined. Place a frying pan over medium heat and add the butter. Allow to melt and bubble. Pour the egg mixture into the pan and spread the mixture with a spatula. Smooth the surface as well. Cover the pan with a lid and cook until the top is just set – about 2-3 minutes. Remove the lid and scatter the remaining 15g of parmesan on top and cook for another minute. Slice the omelette out of the pan onto a serving plate and fold the omelette over on itself. Serve immediately.
2 pears 30ml lemon juice 60ml brown sugar 2,5ml ground cinnamon 30g butter, cubed
For the oatmeal: 250ml rolled oats 250ml water 250ml milk a pinch of salt 1,2ml ground cinnamon honey a handful (or two) of almonds
For the pears: Preheat your oven to 180℃ and line a small baking tray with baking paper or aluminium foil. Halve the pears and remove the core. (I use a melon scoop for this) Place the pears, cut-side up, on the prepared baking tray and drizzle with the lemon juice. Sprinkle the sugar and cinnamon on the fruit and place a piece of cubed butter on each. Bake in the oven for 20 minutes, flip them over and bake for another 10 minutes.
For the oatmeal: Pour the oats, water, milk, salt and cinnamon into a saucepan and place on medium-high heat. Bring to a simmer and cook for 5-6 minutes, while stirring often.
Spoon the porridge into 2 bowls and place 2 pear half on top of each bowl. Drizzle the oatmeal with honey and a generous scattering of almonds and serve warm.
Add the sugar and cornstarch to a mixing bowl and stir to mix. Whisk the egg yolks and 50ml milk together and stir into the sugar mixture to make a smooth, runny paste. Set aside. Add the 700ml milk to a saucepan set over medium-high heat and bring to a boil. Take the saucepan from the heat and drizzle a thin stream of milk on to the egg mixture while whisking vigorously. Pour the mixture back into the saucepan, place it over medium-high heat and whisk until thick. Remove from the heat and stir in the vanilla and cinnamon. Add the oats to a bowl/glass jar. Pour the warm mixture over the oats and leave to cool. Refrigerate overnight. Dust with cinnamon-sugar to serve.
The oats may be kept in the refrigerator for 5 days.