BLUEBERRY BIRCHER MUESLI:
INGREDIENTS:
2 cups (180g) rolled oats
1 cup (250ml) fresh orange juice
250g yogurt
1/4 cup (90g) honey
1/2 cup (125ml) milk
1 large green apple (200g), grated coarsely
120g fresh blueberries
3/4 cup (75g) walnuts, roasted, chopped coarsely
METHOD:
- Combine oats, juice, yogurt, honey and milk in large bowl; stand 30 minutes or overnight.
- Stir in apple. Serve topped with blueberries and walnuts.
Preparation time 15 minutes
Serves 4
INGREDIENTS:
3/4 cup (60g) rolled oats
1/2 cup (55g) rolled rye
1/2 cup (55g) rolled rice
1/4 cup (15g) unprocessed wheat bran
1/2 cup (175g) honey
1 tablespoon vegetable oil
1/3 cup (35g) coarsely chopped walnuts
1/4 cup (35g) pepitas
1 teaspoon ground cinnamon
1/3 cup (50g) coarsely chopped dreid apricots
1/3 cup (20g) coarsely chopped dried apples
1/4 cup (35g) raisins
METHOD:
- Preheat oven to moderate (180C/160C fan forced).
- Combine oats, rye, rice and bran in medium baking dish; drizzle evenly with honey and oil. Roast, uncovered, 5 minutes. Stir; roast, uncovered, further 10 minutes.
- Remove from oven; stir in remaining ingredients. Serve with milk or yogurt.
Preparation time 10 minutes
Cooking time 15 minutes
Serves 4
INGREDIENTS:
4 eggs
1/2 cup (125ml) cream
1/4 cup (60ml) milk
1 teaspoon finely grated orange rind
1 teaspoon ground cinnamon
1/4 cup (90g) honey
100g butter, melted
8 thick slices sourdough bread (560g)
1/4 cup (40g) icing sugar
Berry compote
1 teaspoon cornflour
1/3 cup (80ml) water
2 cups (300g) frozen mixed berries
2 tablespoons caster sugar
1 tablespoon finely grated orange rind
METHOD:
- Make berry compote.
- Break eggs into medium bowl, whisk lightly; whisk in cream, milk, rind, cinnamon and honey.
- Heat about a quarter of the butter in medium frying pan. Dip 2 bread slices into egg mixture one at a time; cook, uncovered, until browned both sides. Remove from pan; cover to keep warm. Repeat with remaining butter, bread slices and egg mixture.
- Sprinkle french toast with sifted icing sugar; serve with warm berry compote.
Berry compote Blend cornflour with the water in small saucepan until smooth; add remaining ingredients. Cook until mixture almost boils and thickens slightly.
Preparation time 15 minutes
Cooking time 10 minutes
Serves 4
INGREDIENTS:
250g chorizo, sliced thickly
8 eggs
3/4 cup (180ml) cream
2 tablespoons coarsely chopped fresh chives
10g butter
METHOD:
- Cook Chorizo, in batches, on heated grill plate ( or grill or barbecue) until browned both sides; cover to keep warm.
- Break eggs into medium bowl, whisk lightly; whisk in cream and half of the chives.
- Melt butter in medium frying pan over low heat; cook egg mixture, stirring, until egg just begins to set.
- Serve scrambled eggs, sprinkled with remaining chives, with chorizo on slices of the toasted bread of your choice.
Preparation time 5 minutes
Cooking time 10 minutes
Serves 4
INGREDIENTS:
2 sheets ready-rolled puff pastry
1/3 cup (110g) chocolate-hazelnut spread
30g dark eating chocolate, grated finely
25g butter, melted
1 tablespoon icing sugar
METHOD:
- Preheat oven to hot (220C/200C fan forced). Lightly grease two oven trays.
- Cut pastry sheets diagonally to make four triangles. Spread triangles with chocolate- hazelnut spread, leaving a 1cm border; sprinkle each evenly with chocolate.
- Roll triangles; starting at one wide end; tuck tips under and curve ends in slightly to form crescent shape. Place 3cm apart on trays; brush croissants with melted butter.
- Bake, uncovered,about 12 minutes or until croissants are browned lightly. Serve croissants, warm or at room temperature, lightly dusted with sifted icing sugar.
Preparation time 15 minutes
Cooking time 15 minutes
Makes 8
