food for thought

by michelle

Posts Tagged ‘breakfast

stewed rhubarb with vanilla yoghurt

leave a comment »

An excellent version of a classic from Jamie Oliver. Serve it for breakfast or dessert.

Place 750g (1.6 lbs) of chopped fresh rhubarb in a medium-sized saucepan with the juice and zest of 1 large orange, 100g (3½ oz) of caster sugar, 2 tablespoons of water and 2 pieces of finely diced or grated fresh ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked but still holds its shape. Meanwhile, scrape the seeds from a vanilla pod and mix them into 1 cup of natural yoghurt, adding 1 tablespoon of caster sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.

Written by michelle picker

July 26, 2017 at 5:41 am

shakshouka

with one comment

Shakshouka (or shakshuka), a baked egg dish which has gained popularity in many breakfast cafés here in Australia, is thought to have originated in Tunisia. According to Claudia Roden artichoke hearts, potatoes and broad beans were added to the original dish. It can be found in the cuisines of Libya, Algeria, Morocco and Egypt. In Israel, where it was introduced by Tunisian and Maghrebi Jews, it has been said to rival hummus and falafel as a national favourite, eaten either for breakfast or the evening meal. It is traditionally cooked and served in a cast iron skillet or tagine with plenty of bread to mop up the sauce. Here’s just one version.

shakshouka

Fry 1 diced onion, 1 diced red pepper and 2 finely diced red chillies in olive oil over low heat until wilted. Add 2 cloves of finely diced garlic, ½ a teaspoon of ground cumin, ½ a teaspoon of paprika, ¼ of a teaspoon of cayenne pepper, ¼ of a teaspoon of caraway seeds, ¼ of a teaspoon of freshly ground black pepper and ¾ of a teaspoon of salt. Cook for a few minutes more before adding 1 can of chopped tomatoes. Simmer for 15 minutes adding a little water if necessary. Cut 50g (1¾ oz) of feta into cubes and press them into the sauce. With a spoon make 4 impressions into the sauce and break 4 large eggs into them. Cover and cook until the eggs are nearly cooked to your liking (they will continue to cook after you remove them from the stove). Garnish with chopped parsley.

Written by michelle picker

December 11, 2015 at 5:54 am

banana hazelnut loaf

with one comment

Another delicious variation on a classic, this loaf is not too sweet and can be toasted for a great breakfast.

banana-hazelnut-loaf

Whip 125g (4½ oz) of butter and 100g (3½ oz) of honey then add 3 large or 4 small eggs one at a time. Add 4 ripe mashed bananas, 100g (3½ oz) of hazelnut meal and 1 teaspoon of fresh grated nutmeg and mix well. Add 2 cups of sifted plain flour and 4 teaspoons of baking powder until well combined then pour the batter into a prepared loaf tin and bake in a moderate oven for 50-60 minutes or until it tests clean.

Written by michelle picker

December 19, 2014 at 5:56 am

spaghetti carbonara

with one comment

This classic Roman dish made with eggs, cheese, bacon and pepper dates from after the second World War when many Italians were eating eggs and bacon supplied by US troops. Although there are many theories about the name ‘Carbonara’ (derived from the Italian word for charcoal burner) it still remains a mystery. Thanks to Chef John at food wishes for this recipe.

spaghetti-carbonara

For each person you will need 100g (3½ oz) of spaghetti, 2 teaspoons of olive oil, 60g of diced pancetta or bacon, lots of freshly ground black pepper, 1 egg  and ¼ of a cup each of grated pecorino and Parmigiano-Reggiano. Boil a large pot of salted water for the spaghetti. Meanwhile heat the olive oil in a large heavy-bottomed pot. Render the pancetta with plenty of freshly ground black pepper over very low heat until just before browning then set aside. In a bowl combine the egg(s) with more black pepper and half of the cheese. Put the pasta on to boil and when it is ‘al dente’ take about ½ a cup (per serve) of the pasta water and add it to the pancetta. Now strain the pasta and add it to the pancetta as well. Mix everything to combine and over low heat drizzle in the egg mixture while stirring vigorously. The hot pasta cooks the egg and makes a creamy sauce. Turn off the heat, stir in the rest of the cheese and serve.

Written by michelle picker

February 10, 2014 at 6:01 am

baghdad eggs

leave a comment »

Here’s a breakfast idea that’s popular in Iraq and quite delicious!

baghdad-eggs

For each serve of 2 eggs allow one tablespoon of butter, one tablespoon of lemon juice and a finely minced clove of garlic. In a fry pan melt the butter and cook the garlic until it just begins to colour. Add the lemon juice and break the eggs into the pan. Cook on low to medium heat until the eggs are just set. Season with salt, freshly ground black pepper and a sprinkling of ground cumin. Garnish with some shredded fresh mint and serve on lightly toasted flat-bread.

Written by michelle picker

January 17, 2014 at 5:48 am

almond and cinnamon scones

leave a comment »

I had no cookie cutter when I made these hence the rustic look but the cinnamon flavour was delicious!

cinnamon-and-almond-scones

Preheat the oven to 230℃ (450℉).  Place 1½ cups of flour and 4 teaspoons of baking powder in a bowl. Add 45g (1½ oz) of cubed cold butter with a pinch of salt (unless you’re using salted butter) and mix the butter in with your fingertips until the consistency is like fine breadcrumbs. Add ¼ of a cup toasted slivered almonds and 1 teaspoon of cinnamon and mix through. Dissolve 2 tablespoons of caster sugar into 1 cup of milk and add this to the mix. Blend together carefully with a flat knife making sure not to overwork the dough. Turn the dough out onto a floured surface and gently shape into a flattish circle. Cut into wedges with a sharp knife and place on a baking sheet. If you have a cookie cutter use it without twisting as this might prevent the scones from rising properly. Bake near the top of the oven for 10-15 minutes until browning. Serve with butter.

Written by michelle picker

December 24, 2013 at 6:14 am

coconut quinoa porridge

leave a comment »

Here is a delicious porridge that not only makes a change from the usual breakfast but also gives you a high-protein start to the day.

quinoa-porridge

This was made with a mixture of black, red and white quinoa and amaranth. Whichever quinoa you choose, place 1 cup in a saucepan with some chopped dried apricots, chopped dried figs, dried cranberries and currants. Add 1½ – 2 cups of water and cook until the quinoa is almost cooked. You may need to add even more water so check that it doesn’t cook dry. Add ½ a cup of coconut milk and some palm or brown sugar to taste and allow it to cook for a few more minutes, adding chopped almonds and cashews, or any nuts of your choosing before serving.

Written by michelle picker

October 13, 2013 at 5:53 am