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Breakfast

Coconut Porridge with Mango Puree, Peach and Toasted Almonds

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This is a wonderful breakfast to wake up to – porridge made with coconut milk topped with summary fruits, toasted almonds cinnamon and a sprinkling of brown sugar. It’s probably one of the only posh meals you can make in under 10 minutes! Porridge is a popular breakfast dish as not only does it fill you up until lunchtime, its carbohydrates slowly release energy. It is also contains nutrients and minerals that aid carrying oxygen to the muscles and other areas of the body, as well as high levels of vitamin A, a fat soluble vitamin and antioxidant which helps reduce risk for chronic disease. Apart from many recognised health benefits, it’s also just tastes mighty good when dressed up with fruits, nuts, spices and puree. Don’t be put off using tinned fruits for your puree. If your lucky enough to live in a country where quality fresh fruit is available most of the year, then you can use fresh mango to make the puree. For this recipe I have substituted tinned mango as I know I can easily gets it on a weekly basis without having to travel all over town to find it fresh. Once the puree is made it keeps in the fridge for days, and ready to be used each morning for breakfast with no hassle. Fresh peaches are readily available in my supermarket for most of the year, but you could also use banana if yours doesn’t stock them. The finishing crunch of toasted almond flakes and sprinkling of cinnamon complete the dish perfectly.

The recipe is for 1 serving of porridge. All you need to do its multiply the oats and coconut milk for more servings.

INGREDIENTS:

50g porridge oats
200ml coconut milk
100ml water
Pinch of salt
1 tin mango slices
1 fresh peach
2 tbsp flaked almonds
Cinnamon for sprinkling
Brown sugar for sprinkling (optional)

METHOD:

1. First prepare the mango puree: Drain mangos from juice, reserving a little liquid. Blend mangos pieces adding enough of the juice to make a smooth puree. There will be enough for a few servings so what you don’t use can be kept in the fridge.

2. Slice your peaches into wedges.

3. In a non-stick pan dry roast almond flakes, keeping an eye on them so they don’t brown too quickly.

4. Pre-pare porridge. Place oats, coconut milk, water and salt in a small saucepan. Bring to the boil then turn to simmer and continue to stir until oats are ready – approx 5 minutes.

5. To serve. Place oats in a bowl, top with mango puree, sliced peaches, flaked toasted almonds and a sprinkling of cinnamon and brown sugar.

Chocolate Coffee Buckwheat Crepes

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This week I have been testing a selection of Lavazza limited edition coffee blends, which has resulted in me bouncing around the house with plenty of energy. Apart from the standard cup, I’ve made use of the granules by coming up with as many coffee based recipes as possible. I was encouraged to do so by Lavazza through their online recipe gallery featuring coffee based treats and cocktails which you can view here: www.lavazza.co.uk/uk/at-home/recipes

Branching out from my favourite trusty espresso martini, I put together this gem of a dessert – Chocolate Coffee Buckwheat Crepes with maple syrup and ice cream. Buckwheat crepes or pancakes, also known as Gallettes de Sarrasin, are associated with the region of Brittany in France, and were often used as a replacement for bread. Savoury versions include egg and cheese, but to please everybody with a sweet tooth here is my luxurious chocolate-coffee version.

INGREDIENTS:

100g buckwheat flour
1 pinch of Salt
1 heaped tbsp good quality cocoa powder
1 tsp light brown sugar
1 egg
250ml milk
50ml strong Lavazza coffee brew (left to go cold)
50g melted butter
1 tbsp sunflower or rapeseed oil
Vanilla clotted cream ice cream and maple syrup for serving

METHOD:

  1. Place flour, salt, cocoa powder and sugar in a mixing bowl. Mix together then crack in the egg.
  2. Mix milk and coffee together. Add the milk-coffee mixture a little at a time, beating into a batter.
  3. Whisk until smooth and leave to rest for a least an hour (can also be made the night before to rest overnight).
  4. Once rested, stir the melted butter into the batter, whisk until smooth.
  5. Lightly oil a heavy frying pan and to medium.
  6. Pour a small amount of batter into hot pan, rolling it around to cover the surface. It should bubble quickly, showing small holes.
  7. Flip pancake over and cook on the other side. Roll or fold pancake up and remove from pan.
  8. Serve with a scoop of vanilla ice cream and drizzle generously with maple syrup.

Ham, Cheese, Pickle Toastie with Honey Mustard

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ham cheese toastie

Anytime is a good time for a toasted sandwich. A breakfast staple, light lunch or snack in-between meals, devour a buttery crusty cheesy hot sandwich with the drink of your choice – coffee tea or beer.

My ultimate toastie is cheese, ham, pickle and honey mustard, hence the recipe below. Controlled heating on the teppanyaki grill keeps this toastie golden, whilst slowly melting the cheese. Much easier than a frying pan on the stove, just switch the grill on, make you toastie and simply wipe grill down after with a sponge. No dishes except your plate!

ham cheese toastie

INGREDIENTS:

Crusty white bread
butter
Ham
Cheese – emmental, swiss or chedder
1 pickled cucumber or gherkin
Salt and Pepper
1 tbsp dijon mustard
1 tsp honey

METHOD:

  1. Turn teppanyaki grill to heat setting 2.
  2. Mix mustard with honey.
  3. Butter bread. On unbuttered side layer ham, cheese, pickle, salt and pepper. Spread other side with honey mustard.
  4. Grill on buttered sides until golden brown (by adding pressure to the bread it will cook faster, so either press down with your hands or place a small saucepan on top).
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