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.
These are the easiest and quickest muffins you will ever put together. Have them for breakfast, brunch or as a lunchbox snack. Yields 12 muffins.
6 eggs
125g cream cheese, room temperature
250ml milk
5ml salt and a few grindings of black pepper
Preheat your oven to 180℃ and spray a 12-hole muffin tin with cooking spray.
Add the eggs, cream cheese and milk to a mixing bowl and whisk together.
Pour the mixture three-quarter-full in the prepared tin and then fill each with your choice of vegetable.
Bake in the oven for 25 minutes until golden brown.
Allow the muffins to cool for 5 minutes before removing them from the muffin tin.
Serve warm or at room temperature.
Suggested fillings:
broccoli
cubed cheese like feta or mozzarella
tomato
red onion
baby marrow
baby spinach
leftover chicken or other meat
herbs
asparagus
Also called Scallion Flatbread or Green Onion Flatbread, these tiny breads are flaky with a crispy outside and wonderfully soft inside. Easy and very straightforward to make!
250g flour
160g HOT water
sunflower oil
30ml sunflower oil
30ml flour
2,5ml salt
40g green onion/scallion, chopped
Add the flour to a mixing bowl and pour in the hot water. Stir with a spatula/spoon until no more flour can be seen.
Combine the mixture into a rough-looking dough with your hands.
Cover the dough with plastic wrap and set aside for 15 minutes.
Uncover and knead by hand until it becomes smooth.
Rub a thin layer of oil over the dough as well as on the work surface.
Roll the dough into a rectangle of about 43cm x 33cm.
Add the 30 ml sunflower oil, flour and salt tot a small mixing bowl and mix together.
Brush the mixture over the rolled dough and sprinkle the green onion over.
Roll the dough, from the short side, into a log that is not too tight.
Cut into 4 equal pieces.
Stand a piece on its cut side, press it down with your hand to flatten slightly and then roll out into a 13cm diameter circle. Repeat with the remaining 3 pieces of dough.
Place a frying pan over medium heat and pour a small amount of oil into it.
Wait for the pan to heat up and place the breads in the pan if you can fit all of them. You may also cook 2 breads at a time if space is a problem.
Place a lid on the pan and cook the flatbread for 3 minutes.
Flip them over and cook for another 2 minutes until done.
Serve while warm.
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.
papino
raspberries
blueberries
cape gooseberries
1 x container ready-made vanilla custard
Peel the papino and cut it in half. Slice a small section away on the rounded side so that it forms a base on which the fruit can “stand”.
Place the half on a serving dish and fill the cavity with the berries and a generous dollop of custard!!
This recipe is for a single serving.
125ml rolled oats
62ml chia seeds
1,2ml ground cinnamon
30ml honey
62ml orange juice
125ml ready-made custard
zest of 1 orange
orange segments to serve
Add all the ingredients to a glass jar and mix through.
Cover the jars and refrigerate overnight.
Serve cold or warmed up with orange segments.
30ml + 15ml olive oil
250g leeks, cleaned and sliced
250g spinach, chopped
8 eggs, lightly beaten
45ml chopped mint leaves
45ml dill, chopped
180g feta cheese, crumbled
25g Kefalotiri/parmesan cheese
Preheat your oven to 160℃ and spray a 26cm x 11cm loaf tin with cooking spray.
Add the 30ml olive oil to a frying pan set over medium heat.
Add the leeks and cook for about 10 minutes.
Add the 15ml oil and the chopped spinach and cook for another 3 minutes or so, until wilted.
Spoon the spinach into a bowl and add the eggs, mint, dill, feta, Kefalotir/parmesan, 2,5ml salt and a few grindings of black pepper.
Spoon the mixture into the prepared loaf tin and bake for 45 minutes.
Slice the omelette and serve with fresh tomato.
I love eating a slice of toasted sourdough bread with fresh toppings for breakfast. It puts me in the “health” mood and sets the tone for the rest of the day. In the case of these breakfast toasts, it is the Greek Pesto that brings it all together and does all the tasty work!! Feel free to add your own combinations and toppings and drizzle generously with the pesto!!!
3 slices sourdough bread, toasted
1 x recipe Greek Pesto from this blog
tomato, chopped
onion, chopped
2 hard-boiled eggs, sliced
sliced cucumber
Toast the bread and spread a generous amount of the pesto onto it while still warm.
Top with your preferred topping and drizzle with more pesto.
This is MY version of the famous Elvis Presley sandwich!!
250g smoke, streaky bacon
4 slices soft white bread
peanut butter
golden syrup
2 ripe bananas, sliced
3 eggs
60ml milk
Preheat your oven to 180℃ and line a baking sheet with baking paper.
Lay the bacon strips on the paper and cook in the oven until done. Set aside.
Spread the 4 slices of bread with peanut butter and drizzle with syrup.
Lay the cooked bacon on 2 slices of bread and top with the sliced banana.
Fold the sandwiches over.
Add the eggs, milk and 1,2ml salt to a shallow bowl and whisk together.
Lay one sandwich in the egg mixture for 20 seconds, press it down and then flip it over to soak the other side.
Set a frying pan over medium-high heat and add enough oil to cover the bottom of the pan.
Place the egg-soaked sandwich in the pan and fry for 2-3 minutes before flipping it over to fry for another 2-3 minutes.
Serve the sandwich immediately with background music by Elvis.
My Whisk and I 