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GOOD MORNING!

Get the bank holiday weekend off to the perfect start with one of these fantastic breakfast recipes 

Scrambled eggs and garlic roast veg with dukkah

A tasty way to start the day!

Ready in 30 minutes 

1 small garlic clove 50g butter, softened 3 tbsp olive oil 4 bunches cherry vine tomatoes 4 field mushrooms 10 eggs 75g fresh spinach 4 slices wholegrain bread, toasted 

 

For the dukkah: 3 tsp coriander seeds 2 tsp cumin seeds 2 tsp fennel seeds 

50g blanched hazelnuts, chopped 25g sesame seeds 1 tsp paprika ½ tsp salt 

 1 To make the dukkah, place the coriander, cumin and fennel seeds in a heavy frying pan and toast over a medium heat until fragrant. Tip into a mortar and crush with a pestle. Set to one side. Place the hazelnuts and sesame seeds in the same pan and toast until golden and fragrant. Add to the spices along with the paprika and salt. Pound again briefly and then allow to cool before placing in an airtight container. Set aside until needed.

2 Preheat the oven to 200°C/ 180°C fan/Gas 6. Combine the garlic, half the butter and 2 tbsp of olive oil in a small dish and dot over the gill side of the mushrooms. Place on a baking tray along with the tomatoes. Drizzle the tomatoes with the remaining oil, season, roast for 15-20 minutes until softened. 

3 Meanwhile, beat the eggs together and season well. Heat the remaining butter in a large non-stick pan, add the eggs and cook and stir until set to your liking. Place the spinach in a covered microwaveable dish with a splash of water, cover and cook on high for 1 minute until softly wilted. When ready, spoon the eggs on to toasted bread, add some spinach, a mushroom and some tomatoes. Sprinkle liberally with the dukkah and serve. 

 Know how… This recipe makes enough dukkah for about 4 dishes. Keep in a cool dark place and use over eggs, your favourite salads or roasted veggies

Breakfast tortilla

Full of flavour and texture – one might not be enough!

Ready in 20 minutes 

150g chorizo, sliced 2 tsp rapeseed oil 

6 eggs, beaten 4 corn and flour soft tortillas 

2 ripe avocados, stoned and flesh scooped out 

100g cooked black beans 100g soured cream 

100g ready-made salsa 75g grated Cheddar 50g fresh baby spinach spoonful Mexican pickled red onions lime wedges and fresh coriander to serve 

1 Heat a large non-stick frying pan, add the chorizo and cook over a medium heat for 2-3 minutes until crisp. Remove with a slotted spoon and set to one side. Clean the pan out, add the oil and pour in the beaten egg. Cook gently until beginning to set, stir just once and then cook again until set. Set to one side. 

2 Heat the tortillas under the grill or over a gas flame and place each on a warmed plate. Top with some of the egg and chorizo, avocado, beans, soured cream and ready-made salsa. Add a sprinkling of Cheddar, some spinach, a little red onion and a wedge of lime. Garnish with a few coriander leaves and serve at once. 

 

Fried eggs on chilli cheese toast

When you really need to wake up those taste buds! Perfect served with a Bloody Mary!

Ready in 20 minutes 

250g Cheddar, grated 1-2 green chillies, deseeded and finely chopped 6 spring onions, chopped 4 slices white bloomer, toasted 25g butter, melted sunflower oil for frying 4 eggs 

Quick cheat… You can buy ready-made chilli cheese slices in the supermarket. Try two slices per piece of toast, then grill

1 Preheat the oven to 180°C/160°C fan/Gas 4. Place the cheese, chillies and all but a handful of the spring onions in a bowl. Combine and press together to make a stiff paste. Set to one side. 

2 Brush bread with the butter, place on a baking sheet, bake for 10 minutes until lightly golden and crisp. Divide cheese mixture between the four slices and cover bread completely. Preheat the grill to high and toast until golden and bubbling. 

3 Meanwhile, heat the oil in a non-stick frying pan, add the eggs and fry until cooked to your liking. Divide the toast among four warmed plates, top each with an egg and scatter with spring onions. 

 

Smashed avocado sourdough with griddled halloumi and crispy kale

A dish that tastes as lively as it looks!

Ready in 15 minutes 

3 ripe avocados 2 tbsp natural yoghurt good squeeze of lemon 

4 large slices sourdough bread, toasted 

For the crispy kale: 8 large kale leaves 1 tbsp olive oil 25g finely grated Parmesan 

For the halloumi: 1 tbsp olive oil

200g halloumi, sliced  1 bashed garlic clove 

1 Preheat the oven to 180°C/160°C fan/Gas 4. Halve and stone the avocados, spoon out the flesh into a bowl and add the yoghurt. Mash with the back of a fork, leaving plenty of texture. Season well and stir in the lemon juice. Set to one side. 

2 Strip the tender leaves from the kale stalks, discarding the stem, and roughly tear. Place in a shallow roasting tin, drizzle over the olive oil and scatter with the Parmesan. Roast for just 5 minutes, stir and return to the oven for a couple of minutes more until crisp around the edges – taking care not to burn. 

3 To cook the halloumi, place the olive oil and garlic clove in a large non-stick frying pan and heat through gently until sizzling. Turn up the heat, add the halloumi and cook for 3-4 minutes, turning occasionally. 

4 To serve, divide the toast among four warmed plates, top with some avocado and a slice of halloumi. Scatter with the kale and serve with some hot sriracha chilli sauce on the side. 

Spice it up… 

Like a bit of heat? Add a generous pinch of chilli flakes to your avocado and mix well 

 

Seeded granola with ricotta and fruits

Once made, this delicious mix keeps for two weeks – if you can make it last that long!

Ready in 20 minutes 

175g jumbo rolled oats 100g blanched hazelnuts 30g pumpkin seeds 30g sunflower seeds 

25g flaxseeds 2 tbsp honey 2 tbsp raw coconut oil 150g Medjool dates

To serve: 400g fresh ricotta 300g fresh berries 

extra honey to serve 

1 Preheat the oven to 200°C/180°C fan/Gas 6. Stone and roughly chop the dates and set to one side. Place all of the granola ingredients in a bowl and combine well until everything is coated in the coconut oil and honey. Place on a large baking sheet and spread evenly. 

2 Roast for 15 minutes, turning and mixing every 5 minutes until crisp and light golden. Allow to cool before stirring in the dates. To serve, divide the ricotta between four bowls and top with the berries, a couple of spoonfuls of granola and a drizzle of honey. Keep in an airtight container for up to 2 weeks. 

MIX it up… 

Once you master the basic mix, try other ingredients. Almonds, pistachios, chopped dried apricots, sour cherries or cranberries are all ideal 

 

All recipes by Catherine Hill, Candis Food Editor

Photos: Terry Benson

Prop Styling: Luis Peral

 

 

 

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