Recipes - Back To School Breakfasts
(This article is sponsored by Milan Restaurant)
Mushroom Hunter’s Omelet
2 tablespoons unsalted butter
4 ounces assorted mushrooms, trimmed and sliced
3 eggs, at room temperature
Salt and freshly ground pepper
Melt the butter in a small omelet pan, add the mushrooms and cook until the juices run. Season with salt and pepper, remove the mushrooms from pan and set aside while you prepare the omelet. Wipe the pan.
Break the eggs into a bowl, season and beat with fork. Heat the pan over high heat, add a pat of butter and let in begin to brown. Pour in the beaten egg and stir briskly with the back of a fork.
When the eggs are two thirds set, add the cooked mushrooms and let the omelet finish cooking for 10-15 seconds. Tap the handle of the omelet pan sharply with your fist to loosen the omelet from the pan, then fold and turn out into a plate. Serve with warm crusty bread and a fruit on the side.
Mixed Pepper Piperade
2 tablespoons Olive Oil
1 onion chopped
1 red bell pepper
1 green bell pepper
4 tomatoes, peeled and chopped
1 garlic clove, crushed
4 large eggs, beaten with one tablespoon water
ground black pepper
4 large thick slices of whole wheat toast, to serve
Heat the oil in a large frying pan and sauté the onion gently until it becomes softened. Remove the seeds from the red and green peppers and slice them thinly. Stir the pepper slices into the onion and cook together gently for 5 minutes. Add the tomatoes and garlic and season with black pepper and cook for another 5 minutes.
Pour the egg mixture over the vegetables in the frying pan and cook over a moderate heat for 2 to 3 minutes stirring now and then until the mixture has thickened to a consistency of lightly scrambled eggs.Serve with warm whole wheat bread and a galss of orange juice.
Porridge with Date Puree and Pistachio Nuts
Full of valuable fiber and nutrients, dates give a natural sweet flavor to this breakfast dish.
2 cups fresh dates
2 cups rolled oats
2 cups low fat milk
Pinch of salt
˝ cup shelled, unsalted pistachios nuts, roughly chopped
First make the date puree. Halve the dates and remove the seeds. Cover the dates with boiling water and leave to soak for about 30 minutes, until softened. Strain, reserving 6 tbs of soaking water.
Remove the skin from the dates and place them in a food processor with the reserved soaking water. Process to a smooth Puree.
Place the oats in a saucepan with the milk,1 1/4 cups of water and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes until cooked and creamy, stirring frequently.
Serve the porridge in warm serving bowls, topped with spoonfuls of the date puree and sprinkled with chopped pistachios nuts.
Banana and strawberry smoothie
2 bananas quartered
2 cups strawberries
2 tablespoons oatmeal
21/2 cups plain live yoghurt
Place the bananas, strawberries, oatmeal and yoghurt in a food processor or blender and process for a few minutes until combined and creamy. Pour into tall glasses and serve
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