Easy Hash Browns

Easy Hash Browns

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.

Tomato-Eggs

Tomato-Eggs

The instructions are for one portion/person.

1 large tomato
2 eggs

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.

Tiramisu Overnight Oats

Tiramisu Overnight Oats

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.

Coconut-Bran Muffins

Coconut-Bran Muffins

Makes 12 muffins but can be doubled.

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.