Halve the bagel and spread it with a thin layer of butter. Place a heavy-bottom pan on medium-high heat, place the bagel cut-side down and cook until golden and toasted. Set aside. Keep the pan on the heat, add the other 15ml butter and olive oil and wait for it to melt and heat up. Add the mushrooms to the pan and cook for 3 – 4 minutes. Add the thyme and 30ml balsamic vinegar and cook until the pan is dry. Remove from the heat. Place the bagel on a serving plate and arrange the avocado slices on top. Spoon the mushroom on the avocado and drizzle with the remaining balsamic vinegar. Season with salt and black pepper. Serve immediately.
about 500g guavas, peeled 500g sugar granola/muesli vanilla yoghurt
Add the sugar and 2 litres of water to a large saucepan, set over medium-high heat and stir until the sugar has dissolved. Add the guavas, wait for the water to come to a boil and then turn dow the heat to a low simmer. Cook for about 30 minutes. Turn the heat off and leave the guavas in the liquid to steep overnight. Remove the fruit from the liquid and slice into o,5cm thick slices. Now layer granola, yoghurt and guava in a glass. Enjoy and be healthy!
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.
8 croissants 250g cream cheese, room temperature 300g cheddar cheese, grated a small bunch of salad onions, sliced 5ml smoked paprika 500g sandwich ham, small cubes 10 eggs 150ml milk 100ml + 50ml cream 30ml granulated mustard 5ml salt
Cut the croissants in half horizontally and arrange the bottom halves in an ovenproof dish. Add the cream cheese, two thirds of the cheddar, salad onions and smoked paprika to a mixing bowl and mix well until all the ingredients are evenly distributed. Divide the mixture between the 8 croissant bottoms and then place the top halves on top. Add the eggs, milk, 100ml cream, mustard, salt and a few grindings of black pepper to a bowl. Whisk the mixture until completely smooth. Pour the mixture around the croissants. Cover the dish and allow to soak at room temperature for 1 hour. Preheat your oven to 180℃. Brush the croissant tops with the 50ml cream and scatter over the rest of the cheese. Cover with aluminium foil and bake in the oven for 30 minutes. Remove the foil and bake for another 15 minutes. Serve immediately.
6 hot cross buns, halved 240g cream cheese, room temperature 125ml cream 2,5ml vanilla 160g Biscoff spread 4 bananas, sliced
Toast the halved buns in a dry pan. Add the cream cheese and cream to a mixing bowl and whisk together. Refrigerate until needed. Add the biscoff spread to a small bowl and warm in the microwave for about 30 seconds at a time, until you have a very soft spread. Spoon the cream cheese mixture on the buns. Slice the bananas and arrange on top. Drizzle with the biscoff spread.
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.
Add the yoghurt, garlic, mint and lemon rind to a small bowl. Season with salt and whisk to mix. Divide the mixture between 2 serving plates and set aside.
Pour the olive oil into a small pan, add the butter and allow to melt over a medium heat. Add the smoked paprika, chilli flakes, Szechuan pepper and cumin to the pan and stir around for a minute or so. Take the pan from the heat and set aside.
Place a saucepan on high heat and fill it 10cm deep with water. Bring to the boil and then reduce to a very low simmer. Crack one egg at a time, into a cup and gently slide it into the simmering water. Wait about 20 seconds before adding the next egg. Poach the eggs for 3 minutes, remove them with a slotted spoon and set 2 eggs on the yoghurt mixture. Spoon the spicy butter over the eggs and drizzle the rest on the plate. Serve with small pita breads to mop up the sauce.