healthy breakfast – My Whisk and I

Roasted Strawberries

December 12, 2023July 31, 2023by Karen ClaassenLeave a Comment

400g strawberries, hulled and halved
45ml balsamic vinegar
45ml water
30ml lemon juice
2,5ml ground black pepper
60ml + 60ml icing sugar
500g greek yoghurt
grated zest of 1 lemon
60ml mint leaves, chopped

Preheat your oven to 200℃.
Add the strawberries to an ovenproof dish.
Drizzle the balsamic vinegar and lemon juice over and pour the water into the dish.
Now sprinkle over the black pepper, icing sugar and a pinch of salt.
Roast in the oven for 20 minutes, tossing after 10 minutes, until soft and bubbling.
Allow to cool to room temperature.
Pour the roasting liquid into a small bowl.
Add the yoghurt and lemon zest to a bowl and mix together.
Now drizzle about 45ml of the roasting liquid over the yoghurt and fold through to create a ripple.
Spoon the yoghurt on to a serving plate and spoon the strawberries on top.
Drizzle over some of the roasting juices and scatter over the mint leaves to serve.

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Orange Oatmeal

June 12, 2023June 7, 2023by Karen ClaassenLeave a Comment

250ml oats, cooked
90ml butter, cubed
250ml caster sugar
finely grated zest of 2 oranges
finely grated zest of 1 lemon
juice of 2 oranges
juice of 1 lemon
segments of 2 oranges

Add the butter, caster sugar, orange and lemon zest and orange and lemon juice to a small saucepan set over medium-high heat.
Bring the mixture to a boil, turn the heat down to a simmer and cook until the sauce thickens and becomes syrupy.
Take the sauce off of the heat, add the orange segments and set aside to steep for 15 minutes.
Spoon the oatmeal into servings bowls and top with the orange and sauce.

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Warm Oatmeal with Spiced Pears

August 18, 2022August 14, 2022by Karen ClaassenLeave a Comment

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.

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Chocolate and Fig Overnight Oats

May 25, 2022May 16, 2022by Karen ClaassenLeave a Comment

This is a healthy and delicious breakfast or post-workout snack and may be kept in the refrigerator for up to 5 days. Yields 6 portions.

500ml rolled oats
45ml cocoa powder
500ml milk (or non-dairy milk)
190ml greek yoghurt
10ml vanilla
190ml honey
80g sugar-free chocolate, finely chopped
12 fresh figs, cut into quarters

Add all the ingredients to a mixing bowl and stir through to combine.
Divide between 6 cups or one large glass jar.
Refrigerate overnight or for a minimum of 4 hours.
Take the oats from the refrigerator and spoon out a portion. Leave to stand for 30 minutes.
Scatter the fresh figs and some mint leaves onto the oats to serve.

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Flapjacks with Berry Sauce

February 4, 2022February 3, 2022by Karen ClaassenLeave a Comment

Makes about 9 flapjacks

For the flapjacks:
62ml sugar
1 egg
125ml milk
15ml butter, melted
250ml flour
10ml baking powder
1ml salt

Add the sugar and egg to the bowl of a stand mixer fitted with the paddle attachment and beat together until creamy.
Add about half the milk and the melted butter and beat to incorporate.
Sift the flour, baking powder and salt and add it to the mixture with the engine running on low.
Gradually drizzle in the rest of the milk so that you are left with a smooth batter.
Place a frying pan on medium-high heat and add a dash of vegetable oil.
Drop spoonfuls of the batter in the pan and fry 1-2 minutes per side.

For the Berry Sauce:
350g frozen berries
62ml sugar
30ml lemon juice

Add the berries, sugar and lemon juice to a small saucepan and place it on a low heat.
Stir the mixture every now and then until the berries are defrosted and the sugar dissolved.
Take the saucepan from the heat and blitz the berry mixture with a stick blender until smooth.
Place the saucepan back onto the heat and bring to a simmer.
Turn the heat down to medium and cook the sauce for 4 minutes.
Decant the sauce into a jug and place in the refrigerator until needed.

Serve the warm flapjacks with the cold berry sauce.