breakfast recipes
Delicious ways to kick off the day! If you'd like more please have a look at our recipe index!
Muesli Flapjacks
Leek & Cheddar Omelette
Honey Wholewheat Loaf
Blood Orange Marmalade
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These honey-sweetened flapjacks are great for breakfasts on the go. If you're having them at home, serve them warm with a dollop or Greek or natural yogurt and some fresh fruit. Makes 12 big or 16 smaller flapjacks
- 200g unsalted butter
- 200g demerara sugar
- 200g honey, agave syrup or brown rice syrup
- 450g muesli or a fruity porridge oat mix (our faves include our Superfood Muesli, Alara's Goji & Yacon, and Rude Health's Fruity Date Porridge)
Lightly butter or oil a 20cm x 30cm (8in x 12in) cake tin, or line it with parchment paper.
Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the muesli and mix well.
Transfer the mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon.
Bake in a preheated oven at 180C for 15-20 minutes, until it's lightly golden around the edges but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares. Store in an airtight container for up to 3 days.
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Serves 2.
- 4 large eggs
- 1 tbsp butter, measured out and diced into 1cm pieces
- 2 tbsp finely chopped leek (white and light green parts)
- Salt and freshly ground black pepper
- 3 tsp olive oil
- 4 tbsp grated cheddar
Crack the eggs into a bowl and beat with a fork until smooth. Stir in the cold diced butter. Add the leeks and season with salt and freshly ground black pepper.
Heat a heavy non-stick frying pan over a high heat and add the oil. When the oil is smoking-hot, pour the eggs quickly into the pan.
Using a wooden fork or a spatula and working in a circular motion, move the eggs in the pan around, while at the same time moving the pan back and forth across the heat. Allow the eggs to start coagulating.
Stop moving the pan. Allow the eggs to form a light skin, and then remove the pan from the heat. Sprinkle the cheese over at this point.
Pick up the pan and tilt the handle upwards and away from you. At the same time, tap the handle of the pan so that the omelette moves towards the opposite end of the pan.
Using the side of a fork, fold the omelette in towards the middle on both sides to form a cigar shape.
Tip the omelette onto a plate. Serve immediately.
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Makes 2 delicious loaves, which freeze well! Best tip: slice fresh bread, freeze and pop straight into the toaster or in a warm oven when you're ready to serve!
- 450ml lukewarm water
- 2 1/2 tsp active dry yeast
- 75g clear honey
- 550-650g wholewheat flour
- 3 tbsp golden caster sugar
- 2 tsp salt
- 115ml olive or sunflower oil
- Egg wash made by beating 1 large egg white with 1 tsp cool water
- 3 tbsp oats or sunflower seeds (or a mixture of both) for sprinkling on the top
In a small bowl stir together 400ml of the warm water with the yeast and let stand until foamy, about 5 minutes. In a mug or small bowl, whisk together remaining warm water with the honey. In a large bowl stir together a third of the flour with the sugar, salt and oil. Then, add the watered down honey and the yeast mixture, stirring until combined well. Stir in enough of remaining flour, half a mug full at a time, for mixture to form a soft dough.
Turn dough out onto a lightly floured surface. Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.
Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour. Punch down dough and let rise, covered, 45 minutes more.
Preheat oven to 200°C. and grease 2 large loaf pans (8 1/2 by 4 1/2 by 2 inches).
Divide dough in half. Lightly knead each piece of dough and form into ovals. Transfer loaves to pans and let rise, covered with kitchen towels, 45 minutes.
Brush tops of loaves lightly with egg wash and sprinkle with oats, seeds or a mix of both. Bake loaves in middle of oven 10 minutes. Reduce oven temperature to 180°C and bake loaves 20 to 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool. Once cool, wrap in a clean cloth and store in a cool place for up to 2 days, or slice and freeze until needed. This bread is delicious with the blood orange marmalade below!!
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This is a stunning, ruby-hued spread made with our wonderfully sweet Sicilian blood oranges. Add your own stamp to this recipe by adding your favourite spice (vanilla pods, cardamom seeds, freshly grated ginger root, cinnamon sticks, or a splash of Grand Marnier!). If you fancy adding your own touch, add the spices or liqueur as noted in Step 7.
Makes 6-7 jars of marmalade.
- 8 blood oranges
- 2.5 litres water
- A tiny pinch of sea salt
- 1.5kg sugar
- A muslin square and some string
Wash the oranges and wipe them dry. Cut each orange in half, crosswise around the equator. Set a fine mesh sieve over a bowl and squeeze out all the juice. Keep the juice – you'll need it.
Now you need to get what's left of the oranges and scrape out all the pips and the pith (the white stuff on the inside of the skin) and put it onto the square of muslin cloth. This may sound like a fiddly job, but the pith and pips contain a lot of pectin, and pectin is what allows the marmalade to set, so the more of the orange you can use the better; you don't have to get every last shred of the pith though! Using a long piece of string, tie up the cloth to make a bag containing the pips and pith.
You should just be left with the skin, which needs chopping finely. First, slice each rind into 3 pieces and use a sharp knife to cut each segment into slices no more than a centimetre, or 1/3-inch in length.
In a large stockpot, add the orange slices, seed pouch, water, and salt, as well as the orange juice from step #1. Bring to a boil. Then reduce to a simmer for two hours until the peel is totally soft.
Remove the little muslin bag and pour the sugar into the pan. Allow the sugar to dissolve completely (it needs to dissolve properly over a low heat so it doesn’t burn later).
Turn up the hob temperature to a high heat, then squeeze the muslin bag out into the pan and stir in the liquid (i.e. the pectin) that comes out. Cook the marmalade at this temperature for 10-15 minutes. Then check whether it sets by putting a small blob on a cold surface like a chilled plate or even an ice cube! You'll know it's set if it goes wrinkly when you push it with your finger. If it doesn't then keep cooking it for a few more minutes, checking it again every so often.
Once it's done, stir in any spice or liqueur you'd like to add (if any – and only 1 tbsp of liqueur – no more or it will make your marmalade runny!). Leave the marmalade to settle for a quarter of an hour. While you're waiting you can sterilise some jars by putting them in a big pan of boiling water for a few minutes. Dry the jars, but before they cool, spoon in the marmalade and seal them straight away! Keep the marmalade in a cool dark place once you've finished, then invite some people over for brunch to show it off!
Ways to serve your spread:
Delicious on toasted long fermentation bread
Swirl through a tub of mascarpone and sandwich, Victoria-style, between two sponge cakes, or serve a dab of blood orange mascarpone next to a warm brownie!
Make blood orange marmalade white chocolate truffles by adding a touch of marmalade to the truffle mix. Yummy!
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