RECIPE: 8 easy breakfast ideas for an indulgent start to the weekend
GOJI BERRIES & CREAM GRANOLA BARS
Makes about 14 bars
250g rolled oats
110g desiccated coconut
105g crushed peanuts
115g unsalted butter
¼ tsp salt
250g white chocolate
¼ tsp canola oil
50g goji berries
1 Preheat the oven to 180 deg C. Grease a 22cm x 28cm baking pan and line it with baking paper.
2 In a large bowl, mix the oats, coconut and peanuts together. Set aside.
3 Melt the butter in a small saucepan, and stir in the honey and salt. Pour this over the oat mixture and mix well.
4 Transfer the mixture into the baking pan, pressing the granola down to pack it in as tightly as possible.
5 Bake for 25-30min, until golden. Remove from the oven and place the baking pan on a rack to cool.
6 When cooled, place the pan in the refrigerator to chill for 3 hours or overnight. Cut into bars with a sharp knife.
7 Melt the white chocolate with the oil in a heatproof bowl over a pot of simmering water. Stir to make sure the mixture is smooth, then remove from heat.
8 Line a baking sheet or two with baking paper. Dip the granola bars into the white chocolate and sprinkle with goji berries. Place each bar on the baking sheet and leave to chill in the fridge until the chocolate hardens. The granola bars will keep for 1-2 weeks in the fridge, individually wrapped in foil or cling wrap, and stored in an airtight container.
THAI PORK PORRIDGE
3 tbsp cooking oil
5 cloves garlic, minced
100g ginger, thinly sliced
300g minced pork
White pepper, to taste
2 tsp light soya sauce
1 cup jasmine rice, rinsed
3 cups water
For the stock:
450g pork bones
2 litres water
50g coriander roots
A pinch of salt
A dash of white pepper
3 tsp Thai fi sh sauce
Light soya sauce, to taste
Coriander leaves, to garnish
1 Heat the cooking oil. Fry 1/5 of both the garlic and ginger over medium heat until brown and crisp. Remove the garlic, ginger and oil from the heat and set aside.
2 Season the pork with the pepper, soya sauce and the remaining garlic. Set aside.
3 Bring the rice and water to the boil in a pot. Cover the pot partially and simmer over low heat for 15min, stirring occasionally.
4 In a separate pot, bring the stock ingredients to the boil. Reduce the heat and simmer for 40min, skimming the surface regularly to remove the scum.
5 To make the pork balls, scoop teaspoonfuls of the pork mixture into the stock. Bring it to the boil before lowering the heat and simmering for 10min. Season with the fish sauce and a dash of light soya sauce.
6 Add the pork balls and the stock to the porridge, then stir in the remaining ginger.
7 Top with the fried garlic-ginger oil and coriander leaves. Add pepper to taste.
CORN AND SHIITAKE PANCAKE
200g corn kernels
240ml soya bean milk
2 tbsp potato starch
1 cup plain flour
1 tsp baking powder
1 tsp salt
1 tsp white pepper
1 tbsp olive oil
8 shiitake mushrooms, stems removed and caps diced
1 Blend 100g corn kernels with the soya bean milk and potato starch until smooth.
2 Whisk the flour, baking powder, salt and pepper. Mix this into the corn mixture to get a smooth pancake batter.
3 Heat the olive oil in a hot pan and fry the mushrooms for 5min. Add the remaining corn kernels and fry for 1min.
4 Remove from heat, cool, then add the mushroom-corn mixture into the pancake batter.
5 Scoop a ladle of batter into a hot pan. Cook for 2min each side until golden-brown
200g salted butter, cut into small cubes and softened
500g self-raising flour, sieved
60ml fresh milk, plus more for glazing scones
1 Rub the butter into the flour with your fingertips.
2 Mix in the milk and knead the mixture lightly into a dough.
3 Preheat the oven to 200 deg C.
4 Roll out the dough on a fl oured surface with a rolling pin to a 2.5cm thickness. Cut out 24 rounds with a 5-inch (12.7cm) round cutter.
5 Place the rounds on a greased baking tray and glaze the tops with milk. Bake for 10min until risen and golden-brown.
NUTELLA CHELSEA BUN
Makes an 8-inch round cake or a loaf
For the vanilla custard cream:
2 eggs + 1 egg yolk
60g plain flour, sifted
45g cornstarch, sifted
1 vanilla bean
For the dough:
500g bread flour
6 large eggs
50g ghee (clarifi ed butter)*
20g icing sugar, for dusting the buns
*Available in the baking aisle of major supermarkets.
Tip: Make clarified butter by melting butter over a very low flame for 30min. After the butter separates into layers, skim away the top layer of foam and strain the butter. The strained, clear liquid is your clarified butter.
NOURISHING TOMATO SOUP
For the soup base:
100g tomato paste
1 tsp oil
400g tinned whole tomatoes
2.5 litres water
1 carrot, cut into bite-sized pieces
2 ears corn, husk and silk removed, then cut into thirds
300g pumpkin, rind removed and cut into chunks
5-8 dried shiitake mushrooms, soaked in warm water until soft,and halved
A pinch of salt
300g silken tofu, cubed
1 sprig coriander, washed and finely chopped
1 In a pot over medium heat, stir-fry the tomato paste with the oil for 1min. Add the tomatoes and water, and bring to the boil. Lower the heat and simmer for 25min.
2 Bring the soup base back to the boil, and add the carrots, corn, pumpkin and mushrooms. Return it to the boil, then simmer for 30min.
3 Add salt to taste, tofu, and garnish with coriander.
LEMONGRASS AND CORIANDER CHICKEN SANDWICH
For the paste:
40g coriander stems, cut into smaller pieces
3 stalks lemongrass, thinly sliced
90ml olive or corn oil
600g boneless chicken leg, sliced
1 tsp turmeric powder
2 tbsp oyster sauce
15ml lime juice
1 tbsp fish sauce
1 kaffi r lime leaf, chopped
2 multigrain or wholemeal baguettes, halved lengthwiseand toasted
2 Japanese cucumbers, cut into sticks
2 hard-boiled eggs, sliced
100g coriander leaves
½ cup bottled pickles
1 Blend all the ingredients for the paste in a blender.
2 Heat the oil and saute the paste for 20min until fragrant.
3 Add the chicken and cook for 5min. Add the turmeric powder, oyster sauce, lime juice, fish sauce and kaffir lime leaves, and cook for 20min until the sauce thickens slightly. Remove from heat.
4 Spread a layer of mayonnaise on the toasted baguette and sandwich the lettuce, cucumber, egg, coriander leaves, pickles and chicken into each one.
For the hummus:
550g canned chickpeas
3 cloves garlic (optional)
50ml olive oil
2 tbsp hulled tahini*
Juice of 2 lemons
2 tortilla wraps
¼ carrot, peeled and shredded
½ Japanese cucumber, thinly sliced
½ red capsicum, thinly sliced
Flesh of ½ avocado, cut into 8 wedges
1 Blend all the ingredients for the hummus in a blender.
2 Spread 2 tbsp of the hummus paste on each tortilla wrap. Place half the carrot, cucumber, capsicum and avocado on each wrap.
3 Roll it up like a popiah and cut before serving.
*Tahini is a paste made from sesame seeds and oil. It is available bottled from the organic section at Fairprice Finest. The hummus can be made in advance and kept chilled for up to one week.