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Recipe File: Breakfast
3 Minute Breakfast Sandwich
Ingredients
1 egg
1 rasher bacon, cooked and crumbled or 1 tbsp. bacon bits
1 English muffin
1 slice of your favourite cheese
1 tsp chutney or relish
Directions
In a small skillet over medium heat, scramble the egg and bacon bits.
Slice and toast the English muffin. Fill it with all the ingredients.
Wrap in aluminium foil and eat on the go.
1 egg
1 rasher bacon, cooked and crumbled or 1 tbsp. bacon bits
1 English muffin
1 slice of your favourite cheese
1 tsp chutney or relish
Directions
In a small skillet over medium heat, scramble the egg and bacon bits.
Slice and toast the English muffin. Fill it with all the ingredients.
Wrap in aluminium foil and eat on the go.
Apple Pancakes
Pancakes take a while to make so I usually put them on the meal plan for weekend breakfasts or lunches. If you’re tired of plain pancakes, why not try Apple Pancakes as an alternative instead? This recipe is easy to make. Use your imagination when serving. Try adding fresh blueberries or raspberries or thinly sliced apple and sprinkle with cinnamon sugar. Yum!
Ingredients
2 large eggs
2 cups SR flour, sifted
1/3 cup sugar for the recipe plus 2 tablespoons sugar (or more) for cooking
1 tsp bicarb soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp grated nutmeg (freshly grated if you have it, but pre-grated will work)
2 cups plus 2 tablespoons buttermilk
60g unsalted butter, melted
2 tsp vanilla extract
2 peeled Granny Smith apples, 1 cored and grated, 1 thinly sliced on a mandolin
Method:
Begin by preparing your apples. (Remember to sprinkle a little lemon juice on the apples to keep them from turning brown after cutting or grating.) Cut one apple on a mandolin to make uniform thickness slices. These will be used with the pancake batter.
The other apple should be peeled and grated to add to the batter.
Now you’re ready to start on the batter itself. Melt the butter over medium heat being sure not to scorch it.
In a medium to large size bowl, beat two large eggs until frothy.
Add the flour to the beaten egg.
Then add the 1/3 cup of sugar. Reserve the rest of the sugar for actual cooking.
Next add the bicarb soda, salt, cinnamon, ginger and nutmeg.
Add the buttermilk, vanilla and melted butter to the mixture and then stir to incorporate everything.
Add the grated apple. Stir until just combined. The mixture will be thick.
Preheat the frying pan over medium-high heat. Lightly spray with cooking spray or add a little butter.
Add 1/2 cup batter to the pan. Place two lightly sugared apple slices on top.
Cook the pancake until bubbles form (about 2 minutes). Flip the pancake with a spatula and cook until golden brown on each side for a total of about 4 minutes cooking time per pancake. You may need to spray the spatula with cooking spray between pancakes to ensure the pancake doesn’t stick to the spatula.
Place the cooked pancake on a plate. Garnish with apples slices other fruit and a sprig of mint, if desired.
Ingredients
2 large eggs
2 cups SR flour, sifted
1/3 cup sugar for the recipe plus 2 tablespoons sugar (or more) for cooking
1 tsp bicarb soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp grated nutmeg (freshly grated if you have it, but pre-grated will work)
2 cups plus 2 tablespoons buttermilk
60g unsalted butter, melted
2 tsp vanilla extract
2 peeled Granny Smith apples, 1 cored and grated, 1 thinly sliced on a mandolin
Method:
Begin by preparing your apples. (Remember to sprinkle a little lemon juice on the apples to keep them from turning brown after cutting or grating.) Cut one apple on a mandolin to make uniform thickness slices. These will be used with the pancake batter.
The other apple should be peeled and grated to add to the batter.
Now you’re ready to start on the batter itself. Melt the butter over medium heat being sure not to scorch it.
In a medium to large size bowl, beat two large eggs until frothy.
Add the flour to the beaten egg.
Then add the 1/3 cup of sugar. Reserve the rest of the sugar for actual cooking.
Next add the bicarb soda, salt, cinnamon, ginger and nutmeg.
Add the buttermilk, vanilla and melted butter to the mixture and then stir to incorporate everything.
Add the grated apple. Stir until just combined. The mixture will be thick.
Preheat the frying pan over medium-high heat. Lightly spray with cooking spray or add a little butter.
Add 1/2 cup batter to the pan. Place two lightly sugared apple slices on top.
Cook the pancake until bubbles form (about 2 minutes). Flip the pancake with a spatula and cook until golden brown on each side for a total of about 4 minutes cooking time per pancake. You may need to spray the spatula with cooking spray between pancakes to ensure the pancake doesn’t stick to the spatula.
Place the cooked pancake on a plate. Garnish with apples slices other fruit and a sprig of mint, if desired.
Avocado & Egg Breakfast Toast
Ingredients:
4 slices wholemeal sandwich bread
2 small avocados
1 tsp lime juice
Salt and pepper to taste
1 tsp olive oil
4 large eggs
Salsa
Method:
Toast the bread.
Peel, slice and mash avocados.
While the bread is toasting, mix up the mashed avocado with lime juice and a little salt and pepper.
In a small skillet, warm the oil and then fry the eggs, until yolk is cooked to your preference.
Assemble toasted bread with avocado spread, egg and salsa on top.
4 slices wholemeal sandwich bread
2 small avocados
1 tsp lime juice
Salt and pepper to taste
1 tsp olive oil
4 large eggs
Salsa
Method:
Toast the bread.
Peel, slice and mash avocados.
While the bread is toasting, mix up the mashed avocado with lime juice and a little salt and pepper.
In a small skillet, warm the oil and then fry the eggs, until yolk is cooked to your preference.
Assemble toasted bread with avocado spread, egg and salsa on top.
Baked Scrambled Eggs
If you can't master traditional scrambled eggs then this is the recipe for you, it's almost foolproof.
Ingredients:
60g butter, melted
12 eggs
1 teaspoons salt
300ml low fat milk
Method:
Preheat the oven to 180 degrees Celsius.
Pour melted butter into a well greased glass or ceramic 23x30cm baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
Contributed by Cath Armstrong
Ingredients:
60g butter, melted
12 eggs
1 teaspoons salt
300ml low fat milk
Method:
Preheat the oven to 180 degrees Celsius.
Pour melted butter into a well greased glass or ceramic 23x30cm baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
Contributed by Cath Armstrong
Berry Nice French Toast
Ingredients:
300ml cream
300ml milk
12 slices fruit toast, thick cut
1/4 cup icing sugar
1 tsp ground nutmeg or cinnamon
oil for frying
1 punnet seasonal berries (strawberries, raspberries, boysenberries etc)
Method:
Mix nutmeg into icing sugar and set aside.
Heat oil in a non-stick fry pan on medium-high heat.
In a shallow dish, pour enough of the egg nog so the slices of bread are halfway submerged.
Dip bread on both sides and place into hot oil. When bread has been toasted on each side and is golden brown, remove and sprinkle with icing sugar mixture and seasonal berries.
Contributed by Cath Armstrong
300ml cream
300ml milk
12 slices fruit toast, thick cut
1/4 cup icing sugar
1 tsp ground nutmeg or cinnamon
oil for frying
1 punnet seasonal berries (strawberries, raspberries, boysenberries etc)
Method:
Mix nutmeg into icing sugar and set aside.
Heat oil in a non-stick fry pan on medium-high heat.
In a shallow dish, pour enough of the egg nog so the slices of bread are halfway submerged.
Dip bread on both sides and place into hot oil. When bread has been toasted on each side and is golden brown, remove and sprinkle with icing sugar mixture and seasonal berries.
Contributed by Cath Armstrong
Brekkie Mess
This is a hearty breakfast for a weekday or a great brunch dish for the weekend.
Ingredients:
1/2 cup finely sliced mushrooms
2 rashers bacon, diced
1 small onion, diced
1/2 red capsicum, diced
1/2 cup diced tomato.
4 large eggs
salt and pepper to taste
1/2 cup grated tasty cheese
Method:
Melt the butter over medium heat in a large frypan. Add the onion and capsicum; cook and stir until the onion is transparent, about 5minutes. Stir in the mushrooms and bacon, and cook 2 minutes. Remove the frypan from the hotplate and place the vegetable-bacon mixture in a bowl.
Pour the eggs into the same frypan. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove the frypan from the hotplate and stir in the tomato and cheese. Serve with buttered toast triangles.
Contributed by Cath Armstrong
Ingredients:
1/2 cup finely sliced mushrooms
2 rashers bacon, diced
1 small onion, diced
1/2 red capsicum, diced
1/2 cup diced tomato.
4 large eggs
salt and pepper to taste
1/2 cup grated tasty cheese
Method:
Melt the butter over medium heat in a large frypan. Add the onion and capsicum; cook and stir until the onion is transparent, about 5minutes. Stir in the mushrooms and bacon, and cook 2 minutes. Remove the frypan from the hotplate and place the vegetable-bacon mixture in a bowl.
Pour the eggs into the same frypan. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove the frypan from the hotplate and stir in the tomato and cheese. Serve with buttered toast triangles.
Contributed by Cath Armstrong
Bubble and Squeak
Ingredients:
2 cups cold, mashed potato
2 cups cold leftover meat: corned beef, lamb or beef, leftover diced steak, chops or sausages can also be used
1 large onion, finely chopped
1 1/2 cups cooked cabbage
1 egg, beaten
Salt and pepper to taste
3 tbsp olive oil
1 tbsp butter
Method:
Combine mashed potato, cold meat, onion, cabbage, beaten egg and salt and pepper. Heat a non-stick frying pan. Add the oil and butter to the pan and allow the butter to melt. Drop tablespoonfuls of the potato mixture into the oil. Flatten slightly with a spatula. Fry until golden brown and crunchy, turn and continue to cook until both sides are golden and crunchy. Serve with tomato sauce.
Contributed by Cath Armstrong
2 cups cold, mashed potato
2 cups cold leftover meat: corned beef, lamb or beef, leftover diced steak, chops or sausages can also be used
1 large onion, finely chopped
1 1/2 cups cooked cabbage
1 egg, beaten
Salt and pepper to taste
3 tbsp olive oil
1 tbsp butter
Method:
Combine mashed potato, cold meat, onion, cabbage, beaten egg and salt and pepper. Heat a non-stick frying pan. Add the oil and butter to the pan and allow the butter to melt. Drop tablespoonfuls of the potato mixture into the oil. Flatten slightly with a spatula. Fry until golden brown and crunchy, turn and continue to cook until both sides are golden and crunchy. Serve with tomato sauce.
Contributed by Cath Armstrong
Caramel Apple French Toast
Ingredients:
1 long bread stick
6 eggs
1-1/2 cups milk
1/3 cup sugar
1 tbsp vanilla extract
6 apples peeled, cored, and sliced (tart apples taste best)
1 tsp cinnamon
1 tsp nutmeg,
2 tbsp white sugar
2 tbsp brown sugar
Method:
Cut bread stick into thick slices - approximate 3cm. Spray the base of a slice tray. Arrange the bread slices in the tray.
Beat together eggs, milk, sugar and vanilla extract. Pour custard mix over bread slices.
Arrange apple slices over the top.
Combine the spices and sugars. Sprinkle over the top of the apples. Use more brown sugar if you think necessary - be generous to make the caramel.
Cover with foil and refrigerate overnight.
In the morning pre-heat oven to 180 degrees Celsius. Remove foil and bake 1 hour.
Serve with cream and extra caramel sauce.
1 long bread stick
6 eggs
1-1/2 cups milk
1/3 cup sugar
1 tbsp vanilla extract
6 apples peeled, cored, and sliced (tart apples taste best)
1 tsp cinnamon
1 tsp nutmeg,
2 tbsp white sugar
2 tbsp brown sugar
Method:
Cut bread stick into thick slices - approximate 3cm. Spray the base of a slice tray. Arrange the bread slices in the tray.
Beat together eggs, milk, sugar and vanilla extract. Pour custard mix over bread slices.
Arrange apple slices over the top.
Combine the spices and sugars. Sprinkle over the top of the apples. Use more brown sugar if you think necessary - be generous to make the caramel.
Cover with foil and refrigerate overnight.
In the morning pre-heat oven to 180 degrees Celsius. Remove foil and bake 1 hour.
Serve with cream and extra caramel sauce.
CHIA BREAKFAST PUDDINGS
Ingredients:
1/2 cup chia seeds
2 cups almond milk
1 tbsp vanilla extract
2 tbsp maple syrup (optional)
Method:
Mix ingredients together in large bowl. Stir well. Stir again occasionally over next couple hours. Cover with plastic.
Refrigerate overnight. In morning decant puddings in 4 bowls. Cover with plastic and breakfast is sorted for 4 days.
Add few blueberries in mornings.
Contributed by Cheryl Hawkey
1/2 cup chia seeds
2 cups almond milk
1 tbsp vanilla extract
2 tbsp maple syrup (optional)
Method:
Mix ingredients together in large bowl. Stir well. Stir again occasionally over next couple hours. Cover with plastic.
Refrigerate overnight. In morning decant puddings in 4 bowls. Cover with plastic and breakfast is sorted for 4 days.
Add few blueberries in mornings.
Contributed by Cheryl Hawkey
Chia Seed Jelly
Ingredients:
2 tbsp chia seeds
1/2 cup fruit juice*
Method:
Stir the chia seed into the fruit juice. Refrigerate overnight. To serve top with fresh berries and plain yoghurt.
*I don't like orange juice, so I use cranberry juice. Hannah loves apple chia seed jelly, the boys like orange and mango. Use whatever juice you prefer, it's all good.
**Hindustan Imports is where I buy chia seeds, I can buy 500g of black or white (you can buy a mixed pack but it is more expensive, I mix my own) for $6.55 - a huge saving of $13.60/kilo over supermarket prices!
2 tbsp chia seeds
1/2 cup fruit juice*
Method:
Stir the chia seed into the fruit juice. Refrigerate overnight. To serve top with fresh berries and plain yoghurt.
*I don't like orange juice, so I use cranberry juice. Hannah loves apple chia seed jelly, the boys like orange and mango. Use whatever juice you prefer, it's all good.
**Hindustan Imports is where I buy chia seeds, I can buy 500g of black or white (you can buy a mixed pack but it is more expensive, I mix my own) for $6.55 - a huge saving of $13.60/kilo over supermarket prices!
Christmas Morning Breakfast Tart
Ingredients:
250g sausage mince, browned, drained and crumbled
1/2 cup grated Swiss cheese*
1/2 cup grated Tasty cheese
1 x 22cm unbaked pastry shell (bought or make one using Elaine's Easy Pastry recipe)
3 eggs, lightly beaten
1/2 cup milk
1/4 cup chopped onion
1/4 cup chopped red capsicum
1/4 cup chopped green capsicum
1 large tomato, sliced
Method:
Preheat oven to 175 degrees Celsius. Place cooked crumbled mince in a large mixing bowl. Fold in both cheeses. Place pie shell in a pie plate. Place the sausage mixture in the pie shell. Whisk eggs, milk, onion and capsicum in a separate bowl, making sure eggs are blended in well. Pour the egg mixture over mince mixture. Place the sliced tomato on top of the casserole. Bake one hour or until knife inserted in the middle comes out clean. Let stand 10 minutes before cutting and serving.
*If you don't have Swiss cheese, and I often don't, use cheddar, mozzarella, or whatever cheese you have.
Contributed by Cath Armstrong
250g sausage mince, browned, drained and crumbled
1/2 cup grated Swiss cheese*
1/2 cup grated Tasty cheese
1 x 22cm unbaked pastry shell (bought or make one using Elaine's Easy Pastry recipe)
3 eggs, lightly beaten
1/2 cup milk
1/4 cup chopped onion
1/4 cup chopped red capsicum
1/4 cup chopped green capsicum
1 large tomato, sliced
Method:
Preheat oven to 175 degrees Celsius. Place cooked crumbled mince in a large mixing bowl. Fold in both cheeses. Place pie shell in a pie plate. Place the sausage mixture in the pie shell. Whisk eggs, milk, onion and capsicum in a separate bowl, making sure eggs are blended in well. Pour the egg mixture over mince mixture. Place the sliced tomato on top of the casserole. Bake one hour or until knife inserted in the middle comes out clean. Let stand 10 minutes before cutting and serving.
*If you don't have Swiss cheese, and I often don't, use cheddar, mozzarella, or whatever cheese you have.
Contributed by Cath Armstrong
Cinnamon French Toast
Ingredients:
1 egg
2 egg whites
1/4 cup milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
dash nutmeg
8 slices French bread, sliced on diagonal
Method:
In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg. Preheat oven to 100 degrees Celsius. Heat butter in a frypan over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl. Place coated bread slices in hot frypan. Cook, turning, until both sides are nicely browned, about 2 minutes each side. Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. To serve, sprinkle with cinnamon sugar, if desired. Serve with Pancake Syrup.
From the October 2010 Journal
1 egg
2 egg whites
1/4 cup milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
dash nutmeg
8 slices French bread, sliced on diagonal
Method:
In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg. Preheat oven to 100 degrees Celsius. Heat butter in a frypan over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl. Place coated bread slices in hot frypan. Cook, turning, until both sides are nicely browned, about 2 minutes each side. Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. To serve, sprinkle with cinnamon sugar, if desired. Serve with Pancake Syrup.
From the October 2010 Journal
Creamy Baked Eggs
Ingredients:
15 g butter
Salt and freshly ground black pepper
4 eggs
8 tablespoons thick cream
Chopped herbs of your choice
Cracked black pepper or cayenne pepper, to garnish
Method:
Preheat the oven to 180°C. Spread the softened butter over the bases and around the sides of four individual ramekins to coat them. Season the insides of the dishes well with salt and freshly ground black pepper.
Crack an egg into each dish, then spoon 2 tablespoons of the cream over the top of each. Place on a baking tray and bake for 8–10 minutes, or until the whites are set but the yolks are still quite soft.
Garnish as desired and serve at once with slices of crusty bread or hot, buttered toast.
Contributed by Cath Armstrong
15 g butter
Salt and freshly ground black pepper
4 eggs
8 tablespoons thick cream
Chopped herbs of your choice
Cracked black pepper or cayenne pepper, to garnish
Method:
Preheat the oven to 180°C. Spread the softened butter over the bases and around the sides of four individual ramekins to coat them. Season the insides of the dishes well with salt and freshly ground black pepper.
Crack an egg into each dish, then spoon 2 tablespoons of the cream over the top of each. Place on a baking tray and bake for 8–10 minutes, or until the whites are set but the yolks are still quite soft.
Garnish as desired and serve at once with slices of crusty bread or hot, buttered toast.
Contributed by Cath Armstrong
Dutch Babies
These fluffy little pancakes are made in the oven, just ideal for breakfast. I often make the batter and get them into the oven then make the lunches or hang a load of washing while they are cooking.
Ingredients:
3 eggs
½ cup milk
½ cup plain flour
2 tablespoons melted butter
melted butter, extra
Method:
Preheat oven to 200°C. Use the extra melted butter to grease two 20cm sponge tins.
Beat eggs and milk together.
Place flour in a medium mixing bowl and make a well in the centre. Add half the milk mixture and lightly beat. Add remaining milk mixture and mix in gently. Beat in the melted butter.
Pour half the batter into each prepared tin.
Bake in preheated oven for 10 minutes, then reduce heat to 175°C and bake a further 5 minutes. Pancakes will be puffed and golden.
Cut each pancake into quarters and serve immediately with pancake syrup or sugar and lemon wedges.
Serves 4.
From Eat Well, Save More
Ingredients:
3 eggs
½ cup milk
½ cup plain flour
2 tablespoons melted butter
melted butter, extra
Method:
Preheat oven to 200°C. Use the extra melted butter to grease two 20cm sponge tins.
Beat eggs and milk together.
Place flour in a medium mixing bowl and make a well in the centre. Add half the milk mixture and lightly beat. Add remaining milk mixture and mix in gently. Beat in the melted butter.
Pour half the batter into each prepared tin.
Bake in preheated oven for 10 minutes, then reduce heat to 175°C and bake a further 5 minutes. Pancakes will be puffed and golden.
Cut each pancake into quarters and serve immediately with pancake syrup or sugar and lemon wedges.
Serves 4.
From Eat Well, Save More
Forever Yours Fruit Medley
Ingredients:
1/4 c orange juice
3 tbsp lemon juice
2 tbsp sugar
1 820g can pineapple chunks, drained
1 300g can mandarin segments, drained
2 c seedless green grapes, halved
1 fresh pear, sliced
1 banana, sliced
1 apple, sliced
1/2 c Maraschino cherries, halved
1/4 c mini marshmallows
Method:
Combine the orange and lemon juice and whisk until well combined. Stir in the sugar and continue stirring until the sugar has completely dissolved. Place the pineapple, oranges, grapes, pears, banana and apples into a large salad bowl. Add the cherries and marshmallows and toss the ingredients together well. Pour the juice mixture over the fruit and stir to cover the fruit completely.
1/4 c orange juice
3 tbsp lemon juice
2 tbsp sugar
1 820g can pineapple chunks, drained
1 300g can mandarin segments, drained
2 c seedless green grapes, halved
1 fresh pear, sliced
1 banana, sliced
1 apple, sliced
1/2 c Maraschino cherries, halved
1/4 c mini marshmallows
Method:
Combine the orange and lemon juice and whisk until well combined. Stir in the sugar and continue stirring until the sugar has completely dissolved. Place the pineapple, oranges, grapes, pears, banana and apples into a large salad bowl. Add the cherries and marshmallows and toss the ingredients together well. Pour the juice mixture over the fruit and stir to cover the fruit completely.
French Toast
Ingredients:
4 eggs
1 tsp salt
1 cup milk
10 to 12 slices white bread
butter
Cheapskates Pancake Syrup
Method:
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in salt and milk. Over medium-low heat, heat a frypan coated with a thin layer of butter or margarine. Place the bread slices, one at a time, into the egg mixture, letting slices soak up mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time. Place bread slices in hot frypan cooking slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
From the October 2010 Journal
4 eggs
1 tsp salt
1 cup milk
10 to 12 slices white bread
butter
Cheapskates Pancake Syrup
Method:
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in salt and milk. Over medium-low heat, heat a frypan coated with a thin layer of butter or margarine. Place the bread slices, one at a time, into the egg mixture, letting slices soak up mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time. Place bread slices in hot frypan cooking slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
From the October 2010 Journal
French Toast in a Mug
Ingredients:
2 slices toast bread or 3 slices sandwich bread
1 egg
1/4 cup cream
1 tsp MOO pancake syrup
1/2 tsp MOO vanilla extract
Method:
Cut the bread into 1cm cubes. Beat the egg, cream, MOO pancake syrup and MOO vanilla extract together with a fork until well combined in a large microwave safe coffee mug. Add the bread cubes to the mug, gently pushing them down to soak up the egg mixture. Cook on HIGH for 1 minute, then in 10 second bursts until the custard is set. In my microwave the total cooking time is 1 minute 30 seconds - time will vary depending on the power of your microwave.
2 slices toast bread or 3 slices sandwich bread
1 egg
1/4 cup cream
1 tsp MOO pancake syrup
1/2 tsp MOO vanilla extract
Method:
Cut the bread into 1cm cubes. Beat the egg, cream, MOO pancake syrup and MOO vanilla extract together with a fork until well combined in a large microwave safe coffee mug. Add the bread cubes to the mug, gently pushing them down to soak up the egg mixture. Cook on HIGH for 1 minute, then in 10 second bursts until the custard is set. In my microwave the total cooking time is 1 minute 30 seconds - time will vary depending on the power of your microwave.
French Toast Omelette
Ingredients:
2 eggs
4 tbsp milk
2 slices bread
1 tbsp butter
Fillings - cheese, ham, tomato etc.
Method:
Whisk eggs and milk. Melt butter in frying pan. Dunk bread in mixture and drop into hot buttered pan, put side by side with just a little gap in teh middle. Pour rest of mix around the bread. When egg is set, carefully flip the whole thing over. Add your filling to one slice of bread - sliced cheese, siced ham, tomato, whatever you like. Fold in half to close the filling, bread over bread. Leat heat from the pan melt the cheese for a couple of minutes. Flip and cook until the cheese is completely melted. Outside shoud be golden and crispy.
2 eggs
4 tbsp milk
2 slices bread
1 tbsp butter
Fillings - cheese, ham, tomato etc.
Method:
Whisk eggs and milk. Melt butter in frying pan. Dunk bread in mixture and drop into hot buttered pan, put side by side with just a little gap in teh middle. Pour rest of mix around the bread. When egg is set, carefully flip the whole thing over. Add your filling to one slice of bread - sliced cheese, siced ham, tomato, whatever you like. Fold in half to close the filling, bread over bread. Leat heat from the pan melt the cheese for a couple of minutes. Flip and cook until the cheese is completely melted. Outside shoud be golden and crispy.
Gluten Free Ham and Potato Breakfast Casserole
Ingredients:
6 potatoes, peeled
4 tablespoons butter
1 cup shredded Cheddar cheese
1 cup shredded Gruyere cheese
1 onion, finely chopped
250g ham
1 cup crème fraiche
8 eggs
1 tablespoon butter
Salt to taste
Pepper to taste
Method:
While preheating oven to 175 degrees Celsius, peel the potatoes and quarter. Place them in a large pot and fill with water to cover. Bring potatoes to a boil and continue boiling for 7 to 10 minutes (you want the potatoes to be soft but not so soft that you can’t slice them).
While the potatoes are boiling, put 4 tablespoons butter in a baking dish and melt in oven, then tip baking dish to make sure butter is distributed.
In a bowl, toss together the cheddar and gruyere cheese; set aside.
In a separate bowl, beat the crème fraiche and eggs together; set aside.
Once the potatoes are done, drain them and slice each piece in half.
Remove the baking dish from the oven and dump half the potatoes into the pan and layer as evenly as possible on the bottom of the dish. Sprinkle with salt and pepper and set aside.
Take the remaining 1 tablespoon butter and place it in the same pot you boiled the potatoes in. Add the onion and sauté until tender, approximately 3 minutes.
While the onion is being sautéed, chop the ham. Mix the ham and onion together in the pot with the heat turned off, and then layer half the mixture over the potatoes in the baking dish.
Scatter half the cheese mixture evenly over the ham-onion mixture, then put the remaining half ham-onion mixture on top, then use the remaining cheese mixture and sprinkle on top, then pour the egg mixture over all evenly.
Bake for 40 to 45 minutes or until golden brown.
From the May 2014 Journal
6 potatoes, peeled
4 tablespoons butter
1 cup shredded Cheddar cheese
1 cup shredded Gruyere cheese
1 onion, finely chopped
250g ham
1 cup crème fraiche
8 eggs
1 tablespoon butter
Salt to taste
Pepper to taste
Method:
While preheating oven to 175 degrees Celsius, peel the potatoes and quarter. Place them in a large pot and fill with water to cover. Bring potatoes to a boil and continue boiling for 7 to 10 minutes (you want the potatoes to be soft but not so soft that you can’t slice them).
While the potatoes are boiling, put 4 tablespoons butter in a baking dish and melt in oven, then tip baking dish to make sure butter is distributed.
In a bowl, toss together the cheddar and gruyere cheese; set aside.
In a separate bowl, beat the crème fraiche and eggs together; set aside.
Once the potatoes are done, drain them and slice each piece in half.
Remove the baking dish from the oven and dump half the potatoes into the pan and layer as evenly as possible on the bottom of the dish. Sprinkle with salt and pepper and set aside.
Take the remaining 1 tablespoon butter and place it in the same pot you boiled the potatoes in. Add the onion and sauté until tender, approximately 3 minutes.
While the onion is being sautéed, chop the ham. Mix the ham and onion together in the pot with the heat turned off, and then layer half the mixture over the potatoes in the baking dish.
Scatter half the cheese mixture evenly over the ham-onion mixture, then put the remaining half ham-onion mixture on top, then use the remaining cheese mixture and sprinkle on top, then pour the egg mixture over all evenly.
Bake for 40 to 45 minutes or until golden brown.
From the May 2014 Journal
Grab'n'Go Muffins
Ingredients:
2 cups plain wholemeal flour (white plain flour may be substituted if you prefer)
1 cup sugar
2 tsp ground cinnamon
2 tsp bicarb soda
1 1/ 2 cups shredded carrot
1 1/ 2 cups chopped apple
3/4 cup shredded coconut
1/ 2 cup chopped nuts of your choice
3 large eggs, beaten
1 cup unsweetened applesauce, homemade if at all possible
I tsp vanilla extract
Method:
Preheat oven to 175 degrees Celsius. Combine flour, bicarb soda and cinnamon. In separate bowl combine carrots, apples, coconut and nuts. Stir in applesauce, eggs and vanilla. Add dry ingredients and stir until just combined. Line a 12 cup muffin tray with muffin papers. Fill muffin papers 3/4 full. Bake for 18-20 minutes. Serve warm or cold.
2 cups plain wholemeal flour (white plain flour may be substituted if you prefer)
1 cup sugar
2 tsp ground cinnamon
2 tsp bicarb soda
1 1/ 2 cups shredded carrot
1 1/ 2 cups chopped apple
3/4 cup shredded coconut
1/ 2 cup chopped nuts of your choice
3 large eggs, beaten
1 cup unsweetened applesauce, homemade if at all possible
I tsp vanilla extract
Method:
Preheat oven to 175 degrees Celsius. Combine flour, bicarb soda and cinnamon. In separate bowl combine carrots, apples, coconut and nuts. Stir in applesauce, eggs and vanilla. Add dry ingredients and stir until just combined. Line a 12 cup muffin tray with muffin papers. Fill muffin papers 3/4 full. Bake for 18-20 minutes. Serve warm or cold.
Grandma's Bubble and Squeak Supreme
Ingredients:
25g butter
1 onion, finely chopped
2 cups cold, cooked mashed potatoes
¾ cup roughly chopped cooked cabbage
salt and freshly ground black pepper
1 tablespoon plain flour
1 tablespoon vegetable oil
1 tablespoon white vinegar
4 eggs
Method:
Melt the butter in a large, shallow heavy-based frying pan (preferably non-stick). Add the onion and cook for 10 minutes, stirring frequently, until soft.
Tip the onion into a large bowl and mix with the potato and cabbage. Season. With lightly floured hands, shape the mixture into four rough cakes, each about 2 cm thick.
Wipe the pan clean with paper towels, then add the oil and heat. Fry the cakes over a moderate heat for about 15 minutes, turning once, until golden and crisp.
About 5 minutes before the end of cooking, prepare the poached eggs. Pour 4 cm of boiling water into a large, wide frying pan. Add the vinegar and bring to the boil. Reduce the heat to a gentle simmer. Crack an egg into a cup, then gently tip it into the water. Repeat with the remaining eggs.
Cook the eggs very gently for 1 minute, then gently spoon a little boiling water over the centre of each egg to cook the yolks. Poach for a further 2 minutes, then lift them out with a draining spoon, allowing the water to drain. Lay an egg on each bubble and squeak cake, then serve.
Contributed by Cath Armstrong
25g butter
1 onion, finely chopped
2 cups cold, cooked mashed potatoes
¾ cup roughly chopped cooked cabbage
salt and freshly ground black pepper
1 tablespoon plain flour
1 tablespoon vegetable oil
1 tablespoon white vinegar
4 eggs
Method:
Melt the butter in a large, shallow heavy-based frying pan (preferably non-stick). Add the onion and cook for 10 minutes, stirring frequently, until soft.
Tip the onion into a large bowl and mix with the potato and cabbage. Season. With lightly floured hands, shape the mixture into four rough cakes, each about 2 cm thick.
Wipe the pan clean with paper towels, then add the oil and heat. Fry the cakes over a moderate heat for about 15 minutes, turning once, until golden and crisp.
About 5 minutes before the end of cooking, prepare the poached eggs. Pour 4 cm of boiling water into a large, wide frying pan. Add the vinegar and bring to the boil. Reduce the heat to a gentle simmer. Crack an egg into a cup, then gently tip it into the water. Repeat with the remaining eggs.
Cook the eggs very gently for 1 minute, then gently spoon a little boiling water over the centre of each egg to cook the yolks. Poach for a further 2 minutes, then lift them out with a draining spoon, allowing the water to drain. Lay an egg on each bubble and squeak cake, then serve.
Contributed by Cath Armstrong
MOO Granola
Most granola recipes call for old-fashioned rolled oats but it doesn’t have to stop there. Granola is so extremely versatile you can add any kind of grain, nut, seed and dried fruit you want. As long as you keep the basic quantities the same, you can make a wide variety of granolas to suit your family.
Here are some ideas for things you can include in your granola:
Grain - Rolled oats (NOT instant or quick oats), rye flakes, barley flakes, quinoa, wheat bran
Oil – Coconut, olive or another healthy oil
Sweetener – Honey, maple syrup, molasses, brown sugar.
Dried fruit – Sultanas, dates, sweet coconut, currants, diced dried apples, pears, cherries, craisins, blueberries, strawberries, banana, figs, mango, pineapple, apricots, peaches.
Nuts – Peanuts, walnuts, pecans, cashews, pistachio or almonds
Seeds - Sesame seeds, sunflower seeds, pumpkin or your favourite seeds
Spices – Cinnamon, nutmeg, cardamom, cloves, ginger or any other spice that you like
Flavoured chips – Dark chocolate, milk chocolate, peanut butter or butterscotch
Flavouring/extract – Vanilla, maple orange or your favourite extract. You can even use apple juice.
A basic recipe for granola will look something like this:
3-4 cups grain
1-1/2 cup nuts
1-1/2 cups seeds (optional)
1 cup coconut
1/2 - 3/4 cup sweetener
1/4 - 1/2 cup oil
1 teaspoon spices (combined)
1 cup dried fruit (optional & added after baking)
In a large bowl, mix the grains, nuts, seeds and coconut. In a smaller bowl, mix the sweetener, extract, spices and oil. Pour liquid over grains and mix until everything is well coated.
Spread evenly on a baking sheet covered with parchment paper.
Bake at 150 degrees Celsius for 30 minutes. Stir and bake another 15-20 minutes or until toasty brown.
Add fruit and mix well. Allow granola to cool completely and store in an airtight container for up to ten days or freeze for up to 90 days.
Here are some ideas for things you can include in your granola:
Grain - Rolled oats (NOT instant or quick oats), rye flakes, barley flakes, quinoa, wheat bran
Oil – Coconut, olive or another healthy oil
Sweetener – Honey, maple syrup, molasses, brown sugar.
Dried fruit – Sultanas, dates, sweet coconut, currants, diced dried apples, pears, cherries, craisins, blueberries, strawberries, banana, figs, mango, pineapple, apricots, peaches.
Nuts – Peanuts, walnuts, pecans, cashews, pistachio or almonds
Seeds - Sesame seeds, sunflower seeds, pumpkin or your favourite seeds
Spices – Cinnamon, nutmeg, cardamom, cloves, ginger or any other spice that you like
Flavoured chips – Dark chocolate, milk chocolate, peanut butter or butterscotch
Flavouring/extract – Vanilla, maple orange or your favourite extract. You can even use apple juice.
A basic recipe for granola will look something like this:
3-4 cups grain
1-1/2 cup nuts
1-1/2 cups seeds (optional)
1 cup coconut
1/2 - 3/4 cup sweetener
1/4 - 1/2 cup oil
1 teaspoon spices (combined)
1 cup dried fruit (optional & added after baking)
In a large bowl, mix the grains, nuts, seeds and coconut. In a smaller bowl, mix the sweetener, extract, spices and oil. Pour liquid over grains and mix until everything is well coated.
Spread evenly on a baking sheet covered with parchment paper.
Bake at 150 degrees Celsius for 30 minutes. Stir and bake another 15-20 minutes or until toasty brown.
Add fruit and mix well. Allow granola to cool completely and store in an airtight container for up to ten days or freeze for up to 90 days.
MOO Toasted Muesli
Ingredients
4 cups rolled oats
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup sunflower kernels
1/2 cup soy grits
1/2 cup skim milk powder
1 cup bran or wheat germ
1/4 cup honey
1 tbsp oil
3/4 cup boiling water
Method:
Preheat oven to 150 degrees Celsius. Mix all dry ingredients together. Mix oil, honey & water together and stir well into dry ingredients. Spread onto a baking tray and slow toast for about 1 and 1/2 hours, stirring carefully every 20 minutes. Allow to cool and store in an airtight container. This mixture seems to last me about 3 times as long as anything store bought because it is so filling and you only need a small amount to keep you going until lunch time. You could add your own favourite seeds/nuts or even a small amount of dried fruit if you like it a bit sweeter. '
Contributed by Julie Carne
4 cups rolled oats
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup sunflower kernels
1/2 cup soy grits
1/2 cup skim milk powder
1 cup bran or wheat germ
1/4 cup honey
1 tbsp oil
3/4 cup boiling water
Method:
Preheat oven to 150 degrees Celsius. Mix all dry ingredients together. Mix oil, honey & water together and stir well into dry ingredients. Spread onto a baking tray and slow toast for about 1 and 1/2 hours, stirring carefully every 20 minutes. Allow to cool and store in an airtight container. This mixture seems to last me about 3 times as long as anything store bought because it is so filling and you only need a small amount to keep you going until lunch time. You could add your own favourite seeds/nuts or even a small amount of dried fruit if you like it a bit sweeter. '
Contributed by Julie Carne
MOO Lactose Free Yoghurt for a Quarter of the Price
My daughter has recently been required to go lactose free due to a food intolerance. It is great that you can purchase lactose free dairy now but the yoghurt and cheese is really expensive.
To make lactose free yoghurt, I have been using the lactose free UHT milk mixed with 1/4 of the lactose free yoghurt (small tub) in a yoghurt maker the same way I would use it for normal yoghurt. If you do not wish to buy the yoghurt to start with, you could use a antibiotic powder as a starter for the yoghurt.
The four pack of yoghurt can retail for close to $6 for four small tubs. You can make one litre for about $1.50-2.00.
I have flavoured with blueberries but my daughter is happy just to have it as is.
Contributed by Kathryn Clarke
To make lactose free yoghurt, I have been using the lactose free UHT milk mixed with 1/4 of the lactose free yoghurt (small tub) in a yoghurt maker the same way I would use it for normal yoghurt. If you do not wish to buy the yoghurt to start with, you could use a antibiotic powder as a starter for the yoghurt.
The four pack of yoghurt can retail for close to $6 for four small tubs. You can make one litre for about $1.50-2.00.
I have flavoured with blueberries but my daughter is happy just to have it as is.
Contributed by Kathryn Clarke
MOO Yoghurt
To make 1 litre of yoghurt you will need:
A clean 1 litre jar with a screw top lid
A wide mouthed thermos that will hold the jar
2 cups milk powder (either full cream or skim, it's up to you)
2 tablespoons natural yoghurt (this is the starter)
Cool water (tap water is fine as long as it's not really cold).
Method:
Half fill the jar with cool water, add the milk powder and the 2 tablespoons natural yoghurt. Put the lid on and shake well to combine. Make sure there are no lumps of milk powder left. Fill the jar to the top with more water, seal and shake well.
Place the jar in the thermos. Pour boiling water around the jar until it reaches approximately 2/3 of the way up the sides. Put the lid on the thermos, sealing it tight.
Set aside for 8—12 hours, depending on how thick you like your yoghurt. Once it has reached the consistency you like, place the jar of yoghurt in the fridge to cool.
Save 2 tablespoons of the unflavoured yoghurt to act as a starter for your next batch.
Sweeten to taste with sugar or honey and add fruit, syrups, muesli etc
Some flavouring suggestions:
*Vanilla: Add 1teaspoon vanilla essence, 1tablespoon vanilla ice-cream flavouring and 2 teaspoons sugar. Mix well.
*Strawberry: Add 2 tablespoons strawberry topping and 1/2 cup sliced strawberries
*Honey: Add 1 teaspoon vanilla essence and 1 tablespoon honey. Mix well.
*Passionfruit: Stir through 2 tablespoons passionfruit pulp and sweeten to taste
*Mango: Stir through 2 tablespoons mashed mango and sweeten to taste. Top with sliced mango.
You can use this yoghurt, unflavoured, as a substitute for sour cream on baked potatoes, nachos, enchiladas, tacos and even in dips, saving even more money and cutting one more item off the grocery list.
This yoghurt will keep for up to 2 weeks in the fridge.
Contributed by Cath Armstrong
A clean 1 litre jar with a screw top lid
A wide mouthed thermos that will hold the jar
2 cups milk powder (either full cream or skim, it's up to you)
2 tablespoons natural yoghurt (this is the starter)
Cool water (tap water is fine as long as it's not really cold).
Method:
Half fill the jar with cool water, add the milk powder and the 2 tablespoons natural yoghurt. Put the lid on and shake well to combine. Make sure there are no lumps of milk powder left. Fill the jar to the top with more water, seal and shake well.
Place the jar in the thermos. Pour boiling water around the jar until it reaches approximately 2/3 of the way up the sides. Put the lid on the thermos, sealing it tight.
Set aside for 8—12 hours, depending on how thick you like your yoghurt. Once it has reached the consistency you like, place the jar of yoghurt in the fridge to cool.
Save 2 tablespoons of the unflavoured yoghurt to act as a starter for your next batch.
Sweeten to taste with sugar or honey and add fruit, syrups, muesli etc
Some flavouring suggestions:
*Vanilla: Add 1teaspoon vanilla essence, 1tablespoon vanilla ice-cream flavouring and 2 teaspoons sugar. Mix well.
*Strawberry: Add 2 tablespoons strawberry topping and 1/2 cup sliced strawberries
*Honey: Add 1 teaspoon vanilla essence and 1 tablespoon honey. Mix well.
*Passionfruit: Stir through 2 tablespoons passionfruit pulp and sweeten to taste
*Mango: Stir through 2 tablespoons mashed mango and sweeten to taste. Top with sliced mango.
You can use this yoghurt, unflavoured, as a substitute for sour cream on baked potatoes, nachos, enchiladas, tacos and even in dips, saving even more money and cutting one more item off the grocery list.
This yoghurt will keep for up to 2 weeks in the fridge.
Contributed by Cath Armstrong
Lazy Housewife's Granola
Ingredients:
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup honey
1 tsp. cinnamon
2 tsp. vanilla
7 cups rolled oats (not quick oats)
Method:
Pre-heat oven to 175 degrees Celsius. Mix brown sugar, oil, and honey in a small saucepan. Bring to a low boil. Remove from heat. Stir in cinnamon and vanilla extract. Pour over oats in a large bowl. Stir until well coated. Spread oats in a lamington tray. Bake for 10 minutes. Take out and stir. Return to oven. Turn oven off. Leave in oven until completely cool. Store in an air-tight container.
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup honey
1 tsp. cinnamon
2 tsp. vanilla
7 cups rolled oats (not quick oats)
Method:
Pre-heat oven to 175 degrees Celsius. Mix brown sugar, oil, and honey in a small saucepan. Bring to a low boil. Remove from heat. Stir in cinnamon and vanilla extract. Pour over oats in a large bowl. Stir until well coated. Spread oats in a lamington tray. Bake for 10 minutes. Take out and stir. Return to oven. Turn oven off. Leave in oven until completely cool. Store in an air-tight container.
McGoogs
Ingredients:
8 English muffins
4 eggs
2 tbsp water
8 slices cheese
Method:
Split the muffins and toast on both sides. Beat the eggs and water. Pour into a heated, non-stick fry pan. Cook 2 minutes, turn and cook through, about another minute. Cut the egg into 8 equal pieces. Place an egg and a slice of cheese on half a muffin. Put under grill for 1 minute, to warm through and melt the cheese. Top with the other half a muffin.
Contributed by Cath Armstrong
8 English muffins
4 eggs
2 tbsp water
8 slices cheese
Method:
Split the muffins and toast on both sides. Beat the eggs and water. Pour into a heated, non-stick fry pan. Cook 2 minutes, turn and cook through, about another minute. Cut the egg into 8 equal pieces. Place an egg and a slice of cheese on half a muffin. Put under grill for 1 minute, to warm through and melt the cheese. Top with the other half a muffin.
Contributed by Cath Armstrong
Mexican Breakfast Casserole
Ingredients:
12 eggs
1 teaspoon baking powder
1 cup plain flour
200g cottage cheese
1/2 cup butter
250g green chilies
500g cheese, shredded
Method:
Preheat oven to 150 degrees Celsius.
In a large mixing bowl, combine all ingredients thoroughly and pour into a well greased 9x13 inch baking dish.
Bake for 35 to 40 minutes. Let stand 5 minutes before serving.
From the May 2014 Journal
12 eggs
1 teaspoon baking powder
1 cup plain flour
200g cottage cheese
1/2 cup butter
250g green chilies
500g cheese, shredded
Method:
Preheat oven to 150 degrees Celsius.
In a large mixing bowl, combine all ingredients thoroughly and pour into a well greased 9x13 inch baking dish.
Bake for 35 to 40 minutes. Let stand 5 minutes before serving.
From the May 2014 Journal
Mum's Secret Hotcakes
Ingredients:
1 cup SR flour
3/4cup water
2 heaped tablespoons milk powder (skim or full cream)
2 eggs, separated
Method:
Beat the flour, water, milk powder and egg yolks together. In a separate bowl beat the egg whites until stiff. Using a metal spoon fold the egg whites into the batter. Heat fry pan or griddle until hot. Using a ½ cup measure pour batter onto lightly buttered pan or griddle. Cook until bubbles form and start to pop on the top of each pancake then turn. Cook for further minute. Place a clean tea towel on a cake rack and sit pancakes on tea towel until ready to eat. This recipe makes about 8 medium pancakes.
Contributed by Cath Armstrong
1 cup SR flour
3/4cup water
2 heaped tablespoons milk powder (skim or full cream)
2 eggs, separated
Method:
Beat the flour, water, milk powder and egg yolks together. In a separate bowl beat the egg whites until stiff. Using a metal spoon fold the egg whites into the batter. Heat fry pan or griddle until hot. Using a ½ cup measure pour batter onto lightly buttered pan or griddle. Cook until bubbles form and start to pop on the top of each pancake then turn. Cook for further minute. Place a clean tea towel on a cake rack and sit pancakes on tea towel until ready to eat. This recipe makes about 8 medium pancakes.
Contributed by Cath Armstrong
Night Before Apricot Breakfast Muffins
Doing the prep work for these delicious and healthy muffins the night before saves the measuring and mess in the morning. Just combine wet and dry ingredients, pour and bake and breakfast is done! Piping hot, fresh muffins in around 25 minutes.
Ingredients:
3/4 cup wholemeal flour (I use spelt)
1 tsp baking powder
1/2 cup rolled oats
1/2 cup finely chopped dried apricots
1 tbsp flax seed
3/4 cup packed brown sugar
1 egg
4 tablespoons olive oil
1/3 cup buttermilk
Method:
Combine dry ingredients in large mixing bowl. Cover and set aside until morning. Mix wet ingredients and store, covered, in the fridge until the morning. At breakfast time, pre-heat oven to 200 degrees Celsius. Combine the wet and the dry ingredients, and stir just until blended. Pour mixture into greased 6 cup muffin tin, sprinkle a few oats over the top and bake for about 20 minutes.
Contributed by Cath Armstrong
Ingredients:
3/4 cup wholemeal flour (I use spelt)
1 tsp baking powder
1/2 cup rolled oats
1/2 cup finely chopped dried apricots
1 tbsp flax seed
3/4 cup packed brown sugar
1 egg
4 tablespoons olive oil
1/3 cup buttermilk
Method:
Combine dry ingredients in large mixing bowl. Cover and set aside until morning. Mix wet ingredients and store, covered, in the fridge until the morning. At breakfast time, pre-heat oven to 200 degrees Celsius. Combine the wet and the dry ingredients, and stir just until blended. Pour mixture into greased 6 cup muffin tin, sprinkle a few oats over the top and bake for about 20 minutes.
Contributed by Cath Armstrong
Pancake Syrup
Do you love syrup with your pancakes? It is so easy and economical to make and you know that being homemade it is better than any more expensive commercial syrup. Here is a fantastic recipe for Cheapskate Pancake Syrup.
Ingredients:
2c brown sugar
2c hot water
1 tsp vanilla extract
Method:
Place the sugar and water in a medium size saucepan. Bring to the boil over a medium heat, stirring until the sugar has dissolved. Boil for 5 minutes. Take off the heat and carefully stir in the vanilla extract (it may spatter when you pour it in). Let cool and store in a glass bottle.
Contributed by Cath Armstrong
Ingredients:
2c brown sugar
2c hot water
1 tsp vanilla extract
Method:
Place the sugar and water in a medium size saucepan. Bring to the boil over a medium heat, stirring until the sugar has dissolved. Boil for 5 minutes. Take off the heat and carefully stir in the vanilla extract (it may spatter when you pour it in). Let cool and store in a glass bottle.
Contributed by Cath Armstrong
Perfect Scrambled Eggs
Ingredients:
4 large eggs
2 tbsp cream
1 tbsp butter
2 slices toast
Method:
Whisk the eggs and cream in a large bowl until fluffy, season with salt and pepper if you wish. Heat a non-stick pan and add the butter. Allow the butter to melt and the pour the egg mixture into the pan. Let the eggs cook, without stirring, until they begin to set around the edges. As they begin to set, carefully stir from the outside edge of the pan to the centre.Do not allow the mixture to boil or it will separate and become watery. Slowly stir the eggs until almost completely set. Turn the heat off and allow the eggs to continue to set. Serve with hot, buttered toast.
Contributed by Cath Armstrong
4 large eggs
2 tbsp cream
1 tbsp butter
2 slices toast
Method:
Whisk the eggs and cream in a large bowl until fluffy, season with salt and pepper if you wish. Heat a non-stick pan and add the butter. Allow the butter to melt and the pour the egg mixture into the pan. Let the eggs cook, without stirring, until they begin to set around the edges. As they begin to set, carefully stir from the outside edge of the pan to the centre.Do not allow the mixture to boil or it will separate and become watery. Slowly stir the eggs until almost completely set. Turn the heat off and allow the eggs to continue to set. Serve with hot, buttered toast.
Contributed by Cath Armstrong
Rosemary Dijon Spinach and Ham Breakfast Casserole
Ingredients:
4 egg whites
4 eggs
1 cup milk
1 teaspoon rosemary
1/4 teaspoon pepper
2 tablespoons Dijon mustard
4 cups whole-grain bread cut into 1-inch cubes
5 cups spinach leaves
1/2 cup roasted red peppers
1 cup diced ham steak (150g)
3/4 cup Swiss cheese, shredded
Method:
While preheating oven to 175 degrees Celsius, grease a baking dish with cooking spray.
In a medium bowl, whisk the egg whites, eggs, and milk together. Add the rosemary, pepper and Dijon mustard and mix together.
In a large bowl, add the bread, spinach, red capsicum and ham. Add the egg mixture to this and toss to evenly coat. Pour into greased baking dish and push down to compact. Cover with tin foil.
Bake for 40 to 45 minutes. Uncover and sprinkle with cheese and continue to bake until it’s puffed and golden brown on top, approximately 15 to 20 more minutes.
Cool for 15 minutes before serving.
From the May 2014 Journal
4 egg whites
4 eggs
1 cup milk
1 teaspoon rosemary
1/4 teaspoon pepper
2 tablespoons Dijon mustard
4 cups whole-grain bread cut into 1-inch cubes
5 cups spinach leaves
1/2 cup roasted red peppers
1 cup diced ham steak (150g)
3/4 cup Swiss cheese, shredded
Method:
While preheating oven to 175 degrees Celsius, grease a baking dish with cooking spray.
In a medium bowl, whisk the egg whites, eggs, and milk together. Add the rosemary, pepper and Dijon mustard and mix together.
In a large bowl, add the bread, spinach, red capsicum and ham. Add the egg mixture to this and toss to evenly coat. Pour into greased baking dish and push down to compact. Cover with tin foil.
Bake for 40 to 45 minutes. Uncover and sprinkle with cheese and continue to bake until it’s puffed and golden brown on top, approximately 15 to 20 more minutes.
Cool for 15 minutes before serving.
From the May 2014 Journal
Scrambled Egg Muffin Cups
Make a batch of these over the weekend for quick weekday breakfasts. They freeze, thaw and reheat well.
Ingredients:
250g sausage mince
12 eggs
1 large onion, diced
1/2 green capsicum, diced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 cup grated tasty cheese
Method:
Pre-heat oven to 175 degrees Celsius. Brown the sausage mince; drain. Beat eggs in a bowl. Add onion, capsicum and seasonings. Stir in sausage mince and cheese. Measure 1/3 cup of mixture into muffin tins that are either well-greased or hold cupcake liners. Bake 20–25 minutes or until a knife inserted near the centre comes out clean. Serve immediately.
To freeze: cool completely, then wrap in foil. Store in a ziplock bag or sealed container. To reheat, warm in oven for 15 - 20 minutes or remove from foil and microwave on HIGH for 2 - 3 minutes.
Ingredients:
250g sausage mince
12 eggs
1 large onion, diced
1/2 green capsicum, diced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 cup grated tasty cheese
Method:
Pre-heat oven to 175 degrees Celsius. Brown the sausage mince; drain. Beat eggs in a bowl. Add onion, capsicum and seasonings. Stir in sausage mince and cheese. Measure 1/3 cup of mixture into muffin tins that are either well-greased or hold cupcake liners. Bake 20–25 minutes or until a knife inserted near the centre comes out clean. Serve immediately.
To freeze: cool completely, then wrap in foil. Store in a ziplock bag or sealed container. To reheat, warm in oven for 15 - 20 minutes or remove from foil and microwave on HIGH for 2 - 3 minutes.
Sensational Pancakes
Ingredients:
1 cup self raising flour
1 egg
1 cup milk
Method:
Heat a non-stick frying pan. Place all ingredients into a large bowl and whisk until just combined.
Lightly grease the frying pan with butter. Cook pancakes in batches, using a large serving spoon to pour the batter into the pan. Turn when edges are starting to dry and bubbles have formed on the top. Cook for 1 minute or until underside is golden. This recipe makes 6 large pancakes.
Contributed by Cath Armstrong
1 cup self raising flour
1 egg
1 cup milk
Method:
Heat a non-stick frying pan. Place all ingredients into a large bowl and whisk until just combined.
Lightly grease the frying pan with butter. Cook pancakes in batches, using a large serving spoon to pour the batter into the pan. Turn when edges are starting to dry and bubbles have formed on the top. Cook for 1 minute or until underside is golden. This recipe makes 6 large pancakes.
Contributed by Cath Armstrong
Strawberry Sweetheart Bites
Ingredients:
4 (6 in) soft tortilla shells
60g spreadable cream cheese
5 tbsp strawberry jam
Method:
Mix 1 tbsp strawberry jam into the cream cheese. Spread each of the 4 tortillas with the strawberry cream cheese mixture to the edges of the tortilla. Spread 1 tbsp of strawberry jam down the middle of each of the tortillas. Fold the end of the tortilla in about 5cm in. Grab the front edge of the tortilla and roll until completely closed. Cut into 5cm inch bites.
These little treats can be wrapped and chilled, ready to go into lunchboxes or used as an afternoon tea treat after school.
Contributed by Cath Armstrong
4 (6 in) soft tortilla shells
60g spreadable cream cheese
5 tbsp strawberry jam
Method:
Mix 1 tbsp strawberry jam into the cream cheese. Spread each of the 4 tortillas with the strawberry cream cheese mixture to the edges of the tortilla. Spread 1 tbsp of strawberry jam down the middle of each of the tortillas. Fold the end of the tortilla in about 5cm in. Grab the front edge of the tortilla and roll until completely closed. Cut into 5cm inch bites.
These little treats can be wrapped and chilled, ready to go into lunchboxes or used as an afternoon tea treat after school.
Contributed by Cath Armstrong
Sweetheart Breakfast Fritters with Syrup
Ingredients:
2 c + 1 tbsp canola oil, divided
1 lg. egg, slightly beaten
1/2 C milk
1 c sweet apple, peeled, cored and chopped
1 c plain flour
1/2 c sugar + 1 tbsp sugar, divided
1 t baking powder
1 1/4 tsp cinnamon, divided
1/2 c strawberry or maple syrup
Method:
Place the 2 cups of canola oil into a deep fryer or deep sided, heavy fry pan and allow to heat to 170 degrees. Pour the milk into a bowl with the slightly beaten egg and whisk to combine. Add the apples to the mixture and gently stir to incorporate. In a separate mixing bowl toss together the flour, 1 tbsp sugar, the baking powder, 1/4 tsp cinnamon and the salt. Add the flour mixture to the egg and milk and blend until all the dry ingredients are just moistened. Drop tablepoonfuls of the batter into the hot oil and fry 4 minutes, turning occasionally for even browning. Remove the fritters when they are a golden brown with a slotted spoon and place on a paper towel to drain. Continue deep frying in this manner, being sure to allow the oil to return to the correct temperature before adding a new batch.
Place the remaining sugar and 3/4 tsp of the cinnamon into a ziplock bag. Add the fritters a couple at time and shake to cover well with the cinnamon sugar. Be sure to seal the bag before shaking. Place the fritters on plates.
Place the syrup into a microwave safe bowl. Stir in the remaining cinnamon until well combined. Microwave on high for 30 seconds or until the syrup is warmed.
Pour the syrup over the fritters just before serving.
2 c + 1 tbsp canola oil, divided
1 lg. egg, slightly beaten
1/2 C milk
1 c sweet apple, peeled, cored and chopped
1 c plain flour
1/2 c sugar + 1 tbsp sugar, divided
1 t baking powder
1 1/4 tsp cinnamon, divided
1/2 c strawberry or maple syrup
Method:
Place the 2 cups of canola oil into a deep fryer or deep sided, heavy fry pan and allow to heat to 170 degrees. Pour the milk into a bowl with the slightly beaten egg and whisk to combine. Add the apples to the mixture and gently stir to incorporate. In a separate mixing bowl toss together the flour, 1 tbsp sugar, the baking powder, 1/4 tsp cinnamon and the salt. Add the flour mixture to the egg and milk and blend until all the dry ingredients are just moistened. Drop tablepoonfuls of the batter into the hot oil and fry 4 minutes, turning occasionally for even browning. Remove the fritters when they are a golden brown with a slotted spoon and place on a paper towel to drain. Continue deep frying in this manner, being sure to allow the oil to return to the correct temperature before adding a new batch.
Place the remaining sugar and 3/4 tsp of the cinnamon into a ziplock bag. Add the fritters a couple at time and shake to cover well with the cinnamon sugar. Be sure to seal the bag before shaking. Place the fritters on plates.
Place the syrup into a microwave safe bowl. Stir in the remaining cinnamon until well combined. Microwave on high for 30 seconds or until the syrup is warmed.
Pour the syrup over the fritters just before serving.
Weekend Eggs Florentine
The perfect start to a Sunday morning - eggs Florentine and the Sunday paper.
Ingredients:
1 box (about 250 g) frozen chopped spinach
¼ teaspoon freshly ground black pepper
2 large eggs
? cup (170 ml) skim milk
1 tbsp plain flour
2 tbsp grated reduced-fat tasty cheese
1½ tbsp freshly grated Parmesan cheese
2 English muffins, split and toasted
Method:
Preheat the oven to 180°C. Coat a small non-stick frying pan and two shallow gratin dishes (about 10cm in diameter) with cooking spray.
Rinse the spinach under warm water in a colander until it is thawed, then squeeze dry. Sprinkle with a pinch of pepper. Divide the spinach mixture between the gratin dishes and shape into a "nest" in each dish, forming indentations with your fingers.
Crack 1 egg into a separate small dish, then slide it into a spinach nest, and season with a pinch of pepper. Repeat. Bake until the eggs are just set, about 15 minutes. Cracking the egg into a separate cup and then sliding it in helps to centre the yolk.
To make the cheese sauce, put ? cup (80 ml) milk and the flour in a small jar with a tight-fitting lid and shake until well blended (or use a Tupperware Quick Shake or similar shaker). Pour the mixture into a small saucepan, then add the remaining milk. Whisk constantly over a medium-high heat just until bubbles form around the edge, about 3 minutes. Add the tasty cheese and Parmesan cheese and whisk for a further 4 minutes or until the cheese melts and the sauce is smooth.
For each serving, slide a spinach nest onto the bottom half of an English muffin. Spoon over half of the cheese sauce. Arrange the top half of the muffin on the side of the plate.
Contributed by Cath Armstrong
Ingredients:
1 box (about 250 g) frozen chopped spinach
¼ teaspoon freshly ground black pepper
2 large eggs
? cup (170 ml) skim milk
1 tbsp plain flour
2 tbsp grated reduced-fat tasty cheese
1½ tbsp freshly grated Parmesan cheese
2 English muffins, split and toasted
Method:
Preheat the oven to 180°C. Coat a small non-stick frying pan and two shallow gratin dishes (about 10cm in diameter) with cooking spray.
Rinse the spinach under warm water in a colander until it is thawed, then squeeze dry. Sprinkle with a pinch of pepper. Divide the spinach mixture between the gratin dishes and shape into a "nest" in each dish, forming indentations with your fingers.
Crack 1 egg into a separate small dish, then slide it into a spinach nest, and season with a pinch of pepper. Repeat. Bake until the eggs are just set, about 15 minutes. Cracking the egg into a separate cup and then sliding it in helps to centre the yolk.
To make the cheese sauce, put ? cup (80 ml) milk and the flour in a small jar with a tight-fitting lid and shake until well blended (or use a Tupperware Quick Shake or similar shaker). Pour the mixture into a small saucepan, then add the remaining milk. Whisk constantly over a medium-high heat just until bubbles form around the edge, about 3 minutes. Add the tasty cheese and Parmesan cheese and whisk for a further 4 minutes or until the cheese melts and the sauce is smooth.
For each serving, slide a spinach nest onto the bottom half of an English muffin. Spoon over half of the cheese sauce. Arrange the top half of the muffin on the side of the plate.
Contributed by Cath Armstrong
Yoghurt Pancakes with Syrup
The best breakfast ever! These pancakes are so light and fluffy, but it's the amazing yoghurt syrup - yes, yoghurt syrup - that makes them perfect.
For the pancakes
Ingredients:
2 cups SR flour
1/2 tsp bicarb soda
1 tsp salt
3 tbsp sugar
3 eggs
2-1/2 - 3 cups plain yoghurt
125g butter, melted
Method:
Combine all ingredients. If the mixture seems too thick, add a little milk until it is the right consistency for pancakes.
Heat fry pan, lightly butter the base. Pour pancake batter into hot pan. When bubbles form on the top, flip pancake. Cook 1 -2 minutes until golden on the bottom.
For the syrup
Ingredients:
1-1/2 cups sugar
1 cup plain yoghurt
125g butter
3 tbsp honey
1 tsp bicarb soda
1 tsp vanilla extract
Method:
In a large saucepan, bring sugar, yoghurt, butter and honey to a boil. Reduce heat to a simmer and stir constantly for five minutes. Add bicarb soda and vanilla - stir quickly as the mixture will foam up. Continue to cook 1 minute, stirring constantly. Remove from heat and pour over pancakes. Store unused syrup in the fridge (it will thicken as it cools)). To use, warm slightly in the microwave.
For the pancakes
Ingredients:
2 cups SR flour
1/2 tsp bicarb soda
1 tsp salt
3 tbsp sugar
3 eggs
2-1/2 - 3 cups plain yoghurt
125g butter, melted
Method:
Combine all ingredients. If the mixture seems too thick, add a little milk until it is the right consistency for pancakes.
Heat fry pan, lightly butter the base. Pour pancake batter into hot pan. When bubbles form on the top, flip pancake. Cook 1 -2 minutes until golden on the bottom.
For the syrup
Ingredients:
1-1/2 cups sugar
1 cup plain yoghurt
125g butter
3 tbsp honey
1 tsp bicarb soda
1 tsp vanilla extract
Method:
In a large saucepan, bring sugar, yoghurt, butter and honey to a boil. Reduce heat to a simmer and stir constantly for five minutes. Add bicarb soda and vanilla - stir quickly as the mixture will foam up. Continue to cook 1 minute, stirring constantly. Remove from heat and pour over pancakes. Store unused syrup in the fridge (it will thicken as it cools)). To use, warm slightly in the microwave.
Your Choice Breakfast Casserole
Ingredients:
2 cups milk
6 eggs
6 slices of bread, cubed
1 onion, diced
1/4 teaspoon mustard, ground
2 cups your choice shredded cheese (Cheddar, Swiss, Mozzarella, etc.)
1/2 cup your choice meat (sausage, bacon, ham, etc.)
1/2 cup your choice vegetables (tomato, spinach, etc.)
Method:
Preheat oven to 150 degrees Celsius, and spray a 9x13 inch casserole dish with cooking spray.
In a large mixing bowl, add all ingredients and mix together. Once mixed, pour into the greased baking dish and bake for 1 hour.
Remove and let stand for 5 to 10 minutes before serving.
Will serve 3 to 4.
From the May 2014 Journal
2 cups milk
6 eggs
6 slices of bread, cubed
1 onion, diced
1/4 teaspoon mustard, ground
2 cups your choice shredded cheese (Cheddar, Swiss, Mozzarella, etc.)
1/2 cup your choice meat (sausage, bacon, ham, etc.)
1/2 cup your choice vegetables (tomato, spinach, etc.)
Method:
Preheat oven to 150 degrees Celsius, and spray a 9x13 inch casserole dish with cooking spray.
In a large mixing bowl, add all ingredients and mix together. Once mixed, pour into the greased baking dish and bake for 1 hour.
Remove and let stand for 5 to 10 minutes before serving.
Will serve 3 to 4.
From the May 2014 Journal