My selection of 7 Breakfast recipes for my design practice work, with accompanying secondary-source images from google.
*YOGHURT, BLUEBERRY AND OAT PUDDING*
Serves 2
Ingredients:
- 300g blueberries
- 170g Greek yoghurt
- 100g oats
1. Spoon 1/3 of the Greek yoghurt into the bottom of a glass. Layer 1/3 of the oats, and then 1/3 of the blueberries on top. Repeat these stages until the glass is full and the ingredients are fully used.
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*BANANA PANCAKES*
Makes 6 pancakes
Ingredients:
-128g plain flour
-1/2 tbsp caster sugar
-1 tsp baking powder
-1 egg, beaten
-120ml milk
-1 tbsp vegetable oil
-1 ripe banana, sliced
-1 tbsp golden syrup
1. Combine flour, caster sugar, and baking powder by stirring together in a bowl.
2. In a seperate bowl, mix together the egg and milk. Sieve flour mix into this mixture, and stir.
3. Heat a frying pan on the hob and add vegetable oil to the bottom. Once hot, pour the batter into the pan so that it lightly covers the bottom surface for a thin pancake.
4. Flip pancake after a few minutes and cook until golden brown on both sides.
5. Serve on plate and scatter chopped banana. Drizzle golden syrup on top.
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*RAISIN AND OATMEAL COOKIES*
Makes 6 cookies
Ingredients:
-25g low-fat margarine or butter
-25g caster sugar
-1 egg
-1/2 tsp cinammon powder
-25g wholemeal plain flour
-1/2 tsp baking powder
-40g porridge oats
-25g raisins
1. Heat the oven to 180C/160C (fan assisted). Grease a large baking sheet with butter or greaseproof paper.
2. In a large bowl, mix the margarine/butter and sugar together until soft.
3. Add the egg and cinnamon powder and continue to mix well.
4. In a seperate bowl, combine the flour, baking powder, oats and raisins and mix together before adding this to the butter mixture.
5. Drop heaped dessertspoons of the cookie dough on the baking sheet (keep them well seperated) and bake for approximately 12 minutes, or until golden brown.
6. Remove from oven and transfer onto a cooling rack before storing in an airtight container.
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*FRUIT PORRIDGE*
Serves 2
Ingredients:
-250g oats
-700ml water
-1/2 tsp of Cinnamon powder
-2 bananas, chopped
-a handful of raisins
1. Combine the oats and water in a small saucepan and boil over a medium heat. Simmer for approximately 5 minutes, stirring occasionally.
2. Add the cinnamon and stir well.
3. Spoon the porridge into a bowl and top with sliced banana and raisins.
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*STRAWBERRY BANANA SMOOTHIE*
Serves 2
Ingredients:
-12 large strawberries
-2 bananas
-480ml whole milk
1. Add all ingredients into an electric blender (free-standing or hand-held) and blend until a smooth texture is formed and fruits are broken down.
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*BANANA AND WALNUT MUFFINS*
Makes 4 muffins
Ingredients:
-100g plain flour
-65g dark brown sugar
-1 tsp bicarbonate of soda
-1 egg
-25g butter or soft-spread
-1 banana, mashed
-1 hand full walnuts, chopped
1. Preheat the oven to 180C.
2. Sift the flour, sugar, bicarbonate of soda and baking powder in a large bowl. Add butter/spread and combine.
3. Add egg, and mix well.
4. Mix in the banana and walnuts.
5. Divide the mixture evenly and decant into four muffin cases.
6. Bake in the oven for 20-25 minutes, or until well risen and golden brown.
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*BIRCHER MUESLI*
Serves 2
Ingredients:
-100g oats
-175ml milk
-1 red apple
-75g natural/Greek yoghurt
-Dried apricots
-handful of chopped pecan nuts
1. Place the oats in a bowl an cover with milk.
2. Peel the apple and thinly slice or grate, and stir into the oats. Stir in yoghurt and mix.
3. Add pecan nuts and chopped almonds to the top, and serve.
3. Add pecan nuts and chopped almonds to the top, and serve.
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