Archive for March, 2008

:: SALAD FOR BREAKFAST?

I’m in breakfast mood this week, and this one is particularly tasty. The recipe itself is fairly straight forward, but the combination of flavours between the peppery rocket, and the saltiness of the prosciutto makes for an interesting dish. It’s a good protein packed plate to get you going in the morning, the rocket can be substituted with fresh spinach leaves, to give you an even more vitamins and minerals.

Rocket, Prosciutto And Egg’s Over Easy
(Serves, a very hungry, one!)

  1. 3 Slices of Prosciutto
  2. 2 Eggs
  3. A good handful of Rocket
  4. 1 Tablespoon of Vegetable Oil

I think the method may be fairly straight forward but just in case; In a large frying pan fry the two eggs for two minutes, in the same pan drop in the Prosciutto, which takes very little time to cook , and turn the eggs over for a further minute. Add a good handful of Rocket to your plate and top with the Prosciutto and eggs. Sprinkle with Salt and Pepper and serve.

March 11, 2008 at 12:15 pm 5 comments

:: BREAKFAST BRUSCHETTA

I’m sure there are Italians out there who may crucify me over this recipe, but this is the way I like to do it. So apologies in advance to those who may find it slightly sacrilegious to heat the tomatoes. The girlfriend also pointed out that this was not the way she wanted it, to which I informed her that it was the last time she was getting breakfast made for her on a Sunday. The thing about a breakfast like this is, it’s the type of food that can be eaten all day really, so to serve it as a late morning breakfast, feels just right. Plus with fresh ingredients, it really gives you a zingy start to the day!
Breakfast Bruschetta

  1. A good glug of Extra Virgin Olive Oil
  2. Punnet of Cherry Tomato’s
  3. 1 Clove of Garlic
  4. Handful of fresh Basil
  5. Some nice hearty Italian bread (Ciabatta)

This is a quick one, perfect for a quick and healthy start to the morning. Smash some garlic under a knife to quickly get rid of the skin, and then finely chop it. In a pan heat the oil and fry the garlic for one minute. Throw in the tomatoes and cover, turn down the heat and leave to soften for ten minutes. In the meantime, toast slices of bread and finely chop a good handful of fresh basil.
Remove the tomato’s from the heat and with a fork squash them down, mix in the basil and spread the mix on the toast.
Serve with a good pinch of sea salt and freshly ground pepper.

Enjoy!

March 9, 2008 at 8:34 pm 11 comments

:: Oh so oaty pancakes!

We have a visitor staying with us at the moment, and he eats a lot, no wait, A HELL OF A LOT! After a big dinner of chicken and rice, the other night, he ate two big bowls of Special K, a Banana, and a bag of popcorn. I wouldn’t mind, and apologies for being crude, but what worries me is that the amount of toilet paper were going through does not reflect the amount of food being eaten. As you can imagine I am a little worried about his well being, so I decided that healthy longlasting breakfast, full of fibre would do the trick and perhaps keep him running a little more regular.

I do hope, I haven’t put you off the recipe completely, because it’s a darn good one, a healthy twist on classic American pancakes. Don’t get put off by the use of oat flour, just whizz up some oats in a blender it takes seconds and is much healthier than the refined white stuff. I got the recipe from Stella’s Kitchen Blog which gives lots of different options- we used goats milk out of personal choice- so adapt it whatever you want just make sure the balance between your wet and dry ingredients stay the same.

Oatmeal Pancakes

1 cup fat free milk (or water, or goats milk)

3/4 cup oatmeal (uncooked, quick or regular oats)
3/4 cup oatmeal flour
1 tsp baking powder
1/4 tsp salt
4 large whites

1/2 tsp cinnamon, ground

For baking recipe’s like this I like to be able to attack it systematically, I’m not sure why. So First of all, heat your milk in a saucepan until warm and set aside. Blend your oatmeal flour and mix with the rest of the oatmeal, baking powder, salt, and cinnamon. In a seperate bowl whisk your egg whites until they reach a stiff consistancy.

Combine the wet and dry ingredients in one bowl and mix until blended. Then add the egg whites and fold into the mixture. To cook simply add a full ladel of the mix to a warm pan and it takes just less than a minute each side or until golden brown. Serve with maple syrup, fresh fruit, or whatever takes your fancy!

March 4, 2008 at 10:20 am 3 comments


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