Category Archives: Breakfast Ideas

(Papanasi) Ingredients DOUGH1 kg well-squeezed sweet cottage cheese400 g White flour20 g vanilla sugar3-4 Eggs1 peel of lemonA pinch Salt1 teaspoon baking soda1 Lemon Juicecooking oil SERVING600 g cream with 25% fat150-200 g vanilla flavored powdered sugar400 g jam Method Put the flour, cheese, vanilla sugar, salt and lemon peel in a large bowl, addContinue reading “Romanian cheese doughnuts”

(Cozonac) Ingredients 1 kg Flour250 gr Sugar450 gr Milk5 Eggs60 gr fresh yeast300 gr Belgian butter500 gr walnuts200 gr Turkish Delight150 gr Belgian chocolate30 gr candied orange30 gr lemon peel Method Mix the yeast with 100 ml of milk and three tablespoons of flour. Allow the mixture to rise until it doubles in volume. BoilContinue reading “Romanian Spongecake”

SERVES: 8 – 12 Ingredients 1/4 cup unsweetened applesauce 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper (omit or reduce for less spicy sausage) 1/4 teaspoon rubbed sage 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon coriander 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1 pound ground turkey 2 teaspoons canolaContinue reading “Turkey Breakfast Sausage”

SERVES: 4 Ingredients 4 cups gluten-free rolled oats 5 cups almond milk 3 tbsp agave syrup, or maple syrup 2 tsp vanilla extract 2-3 tsp moringa powder 1/3 cup pistachios, chopped 1/3 cup dried mulberries 1/4 cup unsweetened shredded coconut 2 tbsp chia seeds, optional Instructions In a medium sauce pan, add the rolled oats, milk, vanilla extract and maple syrup. Cook theContinue reading “Healthy Moringa Oatmeal – Gluten-Free, Vegan”

SERVES: 4 PREP TIME: 15 MINUTES COOKS IN: 40 MINUTES Ingredients 4 small vine-ripened tomatoes, cut crossways into 1cm-thick slices 3/4 cup (180g) ricotta 135g drained marinated fetta 3 Coles Australian Free Range Eggs 1/2 cup (125ml) milk 1 tsp finely grated lemon rind 1 tbs pistachio dukkah 1 tsp honey 1 tbs extra virgin olive oil PARMESANContinue reading “Cherry tomato and cheese almond tarts”

(Banh Chung) PREP TIME: 20 MINUTES COOKS IN: 12 HRS Ingredients 3 cups long-grain sticky rice (about 1 lb or 450grams) 9 oz split mung bean (about 250 grams) 1 lb pork belly (450grams) 5 1/4 teaspoons salt (divided) 2 teaspoons freshly-cracked black pepper (or more) 1 lb frozen banana leaves (450grams) Method Prepping work the night before Soak the sticky rice in a lot of water. Also soak mung bean in plentyContinue reading “Vietnamese Square Sticky Rice Cake”

SERVES: 20 PREP TIME: 20 MINUTES Ingredients 20 whole hazelnuts 30 grams ground hazelnuts 100 grams goat cheese (spreadable) 3 pinches salt Method In a skillet, toast the whole hazelnuts over medium heat for 5 minutes, stirring often. Set aside. Toast ground hazelnuts for 2 minutes, in a similar way. Combine ground hazelnuts and salt in a shallow dish and mix. Coat each hazelnut withContinue reading “Hazelnut Goat Cheese Balls”

Ingredients 1 cup boiled Black Rice or Breakfast Cereal 6 tablespoons Thick & creamy yogurt 100ml Almond Milk 1 cup Ice *** Tips *** – For thicker yogurt, reduce ice and add more yogurt. – For flavoured yogurt e.g. blueberry, strawberry etc, add fresh fruits and reduce ice. Method Place all ingredients in a blender.Continue reading “Purple Sticky Rice Yogurt drink”

WITH OATS & COTTAGE CHEESE SERVES: 2 COOKS IN: 10 MINUTES DIFFICULTY: NOT TOO TRICKY Ingredients 100 g porridge oats 100 g cottage cheese 2 large free-range eggs 1 teaspoon baking powder olive oil or unsalted butter , for frying 1 avocado , optional 2 large free-range eggs , optional chilli sauce , optional Method PutContinue reading “Fluffy flourless pancakes”

WARM ROASTED FRUIT, CREAMY YOGHURT & PISTACHIOS SERVES: 4 COOKS: IN 20 MINUTES DIFFICULTY: NOT TOO TRICKY Ingredients 8 ripe figs ¼ teaspoon cinnamon 4 tablespoons fresh unsweetened orange juice 4 tablespoons runny honey 150 g blackberries 600 g Greek yoghurt 4 tablespoons granola 2 tabelspoons unsalted pistachio nuts Method Preheat the oven to 200ºC/400ºF/gas 6.Continue reading “Sticky cinnamon fig & yoghurt breakfast bowls”