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.
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.
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.
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.