RECIPES: 6 delicious and healthy breakfast and brunch ideas

PANCAKES WITH BERRIES AND YOGURT

1/6

Recipe by Chef Lee Chee Kheong

Serves 4

INGREDIENTS

260g all-purpose flour

2 tbsp baking powder

½ tsp salt

30g sugar

2 eggs, beaten

500ml fresh milk

½ tbsp extra virgin olive oil

2 cups assorted berries (strawberries, blueberries, raspberries)

2 cups natural yogurt

4 tbsp honey

DIRECTIONS

1 Mix the flour, baking powder, salt and sugar in a large bowl.

2 Make a well in the centre and pour in the milk and eggs. Mix until smooth and leave to rest for 10min.

3 Set a pan over medium-heat and heat up the oil. Ladle the batter in and cook for 30sec until the mixture

bubbles. Flip the pancake and cook for 30sec more, until golden brown.

4 Serve with berries, yogurt and honey.

Text Lim Tsiao Hui Photo Winston Chuang Art Direction & Styling Diane Ng

CORN & SPINACH FRITTATA

2/6

Recipe by Chef Nixon Low

Serves 4

INGREDIENTS

1 tbsp grapeseed oil

kernels from 2 organic sweet corns

100g baby spinach

1 yellow onion, diced

salt, to taste

pepper, to taste

6 eggs, beaten

50g grated cheese

3 tbsp chopped parsley

For the spicy yogurt sauce:

100g low-fat yogurt

1 pinch cayenne pepper

20ml lime juice

1 stalk spring onion, chopped

1 handful coriander, chopped

DIRECTIONS

1 Heat the oil. Over medium heat, saute the corn, spinach and onions for 1-2min. Season with salt and pepper, and remove from the pan.

2 Mix the above into the eggs.

3 Pour half the egg mixture into a heated pan and cook for 4min.

4 Flip it, top with 1 tbsp cheese, cover and cook for another 4min.

5 Mix all the ingredients for the spicy yogurt sauce, and spread it over the frittata before serving.

Text Lim Tsiao Hui Photo Darren Chang Art Direction & Styling Diane Ng

CINNAMON APPLE OVERNIGHT OATS

3/6

Recipe by Chef Nixon Low

Serves 4

INGREDIENTS

150g rolled oats

350ml fresh milk

150g honey

300g low-fat yogurt

For the caramelized apples:

150g caster sugar

50g unsalted butter

A pinch of salt

1 pinch cinnamon powder

4 Granny Smith apples, peeled and diced

Blueberries and granola, to garnish

DIRECTIONS

1 Combine rolled oats, milk and honey in a bowl.

2 Divide into 4 glasses, top each one with yogurt, and chill overnight.

3 Before serving, combine the sugar, butter, salt and cinnamon powder in a small pot and cook until the sugar melts.

4 Add the apples and cook for 2min. Remove from the heat and cool.

5 To serve, add 1 tbsp of caramelized apples to each glass, and then garnish with 1 tsp each of granola and blueberries, as well as mint leaves.

Text Lim Tsiao Hui Photo Darren Chang Art Direction & Styling Diane Ng

BUCKWHEAT PANCAKES WITH CHANTILLY CREAM & STRAWBERRY PRESERVE

4/6

Recipe by Chef Nixon Low

Serves 4

INGREDIENTS

For the pancake batter:

160g plain flour

50g buckwheat flour

30g caster sugar

10g baking powder

1 egg

300ml fresh milk

80g unsalted butter, melted

For the chantilly cream:

500ml whipping cream

30g icing sugar

1g vanilla extract

1 cup strawberry preserve

1 bowl assorted berries

Icing sugar, to garnish

DIRECTIONS

1 Combine all the dry ingredients for the pancake batter in a mixing bowl.

2 Mix in the egg and milk, and then the butter.

3 Using a ladle, scoop the batter into a heated pan. Over medium heat, cook

for about 1min on each side or until golden brown.

4 To make the chantilly cream, whip the cream with icing sugar and vanilla extract until stiff peaks form.

5 Serve the pancakes with whipped cream, strawberry preserve, assorted berries and a sprinkling of icing sugar.

Text Lim Tsiao Hui Photo Darren Chang Art Direction & Styling Diane Ng

TOMATO-AVOCADO SALSA AND POACHED EGG SANDWICH

5/6

Recipe by Chef Lee Chee Kheong

Serves 4

INGREDIENTS

15 cherry tomatoes, quartered

2 avocados, diced

1 Japanese cucumber, diced

10 olives, sliced

2 cups mixed salad

2 tbsp + 4 tsp extra virgin olive oil

A pinch of salt and pepper

4 slices wholemeal bread

4 eggs

2 tbsp white vinegar, for poaching egg

Alfalfa sprouts (optional)

DIRECTIONS

1 To make the salsa, mix the cherry tomatoes, avocados, Japanese cucumber and olives together. Set aside.

2 Toss the salad with 2 tbsp olive oil, salt and pepper. Set aside.

3 Spread 1 tsp olive oil on each slice of bread and toast until golden brown.

4 To poach the eggs, bring a pot of water to the boil. Stir in the white vinegar, then reduce to a simmer. 5 Crack an egg into a bowl. With a ladle, stir the water to create a whirlpool, then slip the egg in. 6 Cook for 3min, then remove with a slotted spoon onto kitchen paper to drain. Repeat for the remaining eggs.

7 To assemble, spread the salsa on the toast. Top with a poached egg and alfalfa sprouts, and serve with the salad on the side.

Text Lim Tsiao Hui Photo Darren Chang Art Direction & Styling Diane Ng

CRUNCHY CHIA SEED MUESLI BAR

6/6

Recipe by Chef Lee Chee Kheong

Makes 10-12

INGREDIENTS

200g unsalted butter, cut into cubes

160g honey

180g brown sugar

160g pitted dates, sliced

400g rolled oats

60g chia seeds

1 tsp ground cinnamon

1 tsp salt flakes

Grapes, apples (sliced) or fresh figs (quartered)

DIRECTIONS

1 Preheat the oven to 140 deg C. Line a 20cm by 25cm baking tin with baking paper.

2 In a pan, melt butter, honey and brown sugar to form a light, sticky caramel.

3 Combine the dates, rolled oats, chia seeds, cinnamon and salt flakes, and stir them into the caramel.

4 Place the mixture in a baking tin and bake for 20min, until golden brown. Leave to cool at room temperature, then slice into squares. Serve with grapes, apples or fresh figs.

Text Lim Tsiao Hui Photo Winston Chuang Art Direction & Styling Diane Ng