Breakfast/Brunch Archives - Page 3 of 7

Orange Loaf With Fresh Cream And Pineapple Curd

23|04|2015

What a thrill it was to wake up to the sun this morning! After three days of incessant rains and stormy weather, we got a glimpse of the gorgeous sunlight. The boys resumed school but the excitement went down as soon as they realized that there was no outdoor activity at the moment. The wet sand-pit dampened their spirits at first glance. The droopy wet flowers around the flower gardens weren’t as welcoming to them as they always did. But a hug from a friend made them squeal with delight. Childhood! So pure…simple..free! Can I have mine back?

Involuntarily locked up at home with no kids to tend to, I decided to clean and rearrange my kitchen and props cupboards. I thought I might find some inspiration tucked away at the far end somewhere. Within minutes, I was baking! Cleaning was postponed as soon as I spotted my loaf pans.

With a limited window to complete baking and photographing, I resisted the urge to bake a yeasty bread. With heaps of citrus at home, it was easy to settle on a simple orange flavoured loaf. To go with the loaf, I quickly whipped up this pineapple curd. Fortunately, I had pineapple juice at home otherwise I would have gone with lime curd perhaps.

The original recipe uses simple pantry ingredients except creme fraiche. I did not have any so I substituted with sour cream which always works a breeze. The loaf is sturdy with a soft texture within and thoroughly tasting of oranges. It is a great lunchbox option as well since it is easy to store and carry.
The pineapple curd is very easy to make and can be stored up to a week in the refrigerator.

Orange Loaf With Fresh Cream And Pineapple Curd (orange loaf adapted with variation from here)
Serves 8-10

185 g butter, softened
1 cup caster sugar
2 tablespoons finely grated orange zest
3 eggs
2 cups self-raising flour, sifted
1/4 cup orange juice
1/2 cup sour cream

Preheat oven to 180 degrees C (160 degrees C fan-forced) Grease a 7 cm-deep, 11 cm x 21 cm (base) loaf pan.

Using an electric mixer,beat butter, sugar and orange zest until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour, orange juice and 1/2 cup sour cream.

Pour the mixture into prepared pan. Smooth surface. Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted in centre of loaf comes out clean (cover loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.

When serving, cut into slices, top with fresh cream and pineapple curd.

Pineapple Curd
3 large egg yolks
1 cup pineapple juice
1/3 cup caster sugar
21/2 tbsp cornstarch
a pinch, salt

Place all the ingredients together in a saucepan over low-medium heat. Cook for about 7-8 minutes, whisking constantly till mixture thickens and looks glossy. Remove from heat. Cool to room temperature. Store in the refrigerator.

Coconut Crepes With Yogurt, Mango And Palm Sugar Caramel

20|01|2015

I am surprised at how much I have started to like coconut recently. This comes from someone who has eaten/drank as much coconut as one would eat potatoes or drink milk as a child. I was actually never fond of milk and unfortunately there were no alternatives like almond or soy milk available at that time. There was coconut milk but in a place where one had easy access to coconut water, the water was preferred, more than the milk. In tropical countries, coconut is found in abundance. In India, where I grew up, drinking coconut water or cooking with freshly grated coconut is a way of life. People are equipped and ready to give themselves a arm workout when the need arises. Which is frequently. The grated version is used in curries, sweet dishes, rice and fillings while the milk (which is actually extracted by passing the grated coconut through a cheesecloth) finds its uses in many different dishes. Yet, I don’t have any memory of a particular liking for coconut. Maybe some of the dishes that it was used in were a favorites but not coconut itself. I guess it needed a few cakes, friands and crepes to acknowledge this liking.

In the present day I cannot imagine standing long hours trying to grate a coconut or extracting milk when it is so convenient to get hold of a packet of desiccated coconut or a can of coconut milk that is ready for consumption and is so much easier to store. Ask my mother and she will tell you that the packed variety is nowhere close to the fresh one. True! But in this turbo charged, everything-needing-attention world I could do without cracking open a fruit by hitting it on the ground (that was how it was cracked open back home).

This breakfast dish is very tropical. I have used coconut milk in the crepe batter and desiccated coconut in the filling. Then there is yogurt, fresh mangoes, raspberries, basil and a palm sugar caramel. In the sweet treats that I ate as a little girl, coconut was often paired with palm sugar, hence the idea. Other than the caramel, the dish is a healthy breakfast option so if you are on a diet, leave out the caramel and run a tablespoon of maple syrup or honey through the yogurt instead to sweeten it. The flavors are amazing together, very refreshing! If you do not have access to fresh mangoes, you could use canned ones or replace with seasonal fruits. Like persimmons, figs and even bananas.

Coconut Crepes With Yogurt, Mangoes And Palm Sugar Caramel
Makes 5-6 crepes

1/2 cup plain flour, sifted
2/3 cup coconut milk
2 eggs, lightly whisked
40 g butter, melted and cooled
1/2 cup desiccated coconut
2 cups unsweetened Greek yogurt (if leaving out caramel, you could use sweetened yogurt)
2 mangoes, chopped into cubes
10-12 raspberries/strawberries
fresh basil leaves, for garnish
Icing sugar, to dust (optional)

For the palm sugar caramel
1/2 cup palm sugar, roughly chopped
1/2 cup water

Place the flour in a bowl making a well in the centre. Slowly whisk in the coconut milk, eggs and butter. Let stand for 15-20 minutes. Heat a non-stick frying over medium heat. Add 2-3 tbsp of the crepe batter, swirling the pan to coat the base evenly. Cook for a minute or until edges start to brown. Turn and cook for another minute until golden. Transfer to a serving plate. Repeat with the rest of the batter.

Divide the desiccated coconut, yogurt, mangoes and raspberries between the crepes. Serve with palm sugar caramel and basil. Dust with icing sugar.

To make the palm sugar caramel, heat the palm sugar and water together until smooth and thickened. The mixture solidifies on cooling down so reheat before serving.

Cherry, Banana and Muesli Muffins

13|01|2015

I made these muffins yesterday in persuit of a few healthy and delicious lunchbox recipes that are going to frequent my kitchen soon. It involved quite a few good healthy ingredients so I was keen to find out if the recipe worked. More importantly, I hoped the little people for whom this was meant liked it. In our home, fortunately we have had very little issues with picky eating and such. So far so good! I’ve thought about it several times. Are my children any different than others?…maybe they are unable to voice out….maybe they are too sensitive to their Mum’s feelings…or maybe they haven’t yet explored too much outside my cooking…could I be such a versatile cook that my food appeals to two different palates at the same time? Actually, none of this is true. I try, like anybody else. I teach, by not being picky myself. We talk a lot about food and I encourage them to join me in the kitchen doing small chores and they always seem excited at the prospect.

I think the truth is that offset each other well. Could be to do with twin-hood. Children are inclined to do things in a group that they might not do as an individual. Since I have a sweet lover and another savory lover for children, it works in my favour. They probably eat everything because at least one of them would generally like what I put on the table. The other one follows. It will be interesting to see how things change (if they do…hopefully not) this year when they step into a slightly bigger world.

Coming back to the muffins, these are great. They are wholesome, filling, tasty and totally flexible. They are made of part wholemeal flour, part plain flour and part muesli. Then there is banana, yogurt and plenty of fruit inside. I used cherries which can be replaced with blueberries, strawberries, apples, peaches…basically all or any of your favourite fruits. I did not add nuts as the muesli I used had a bit of nuts and seeds in them but there is no harm in adding more. And there is a hint of spice (cinnamon) to elevate the flavours. They are moist inside and crunchy on top due to the addition of extra muesli like a streusel topping. The predominant flavour is of sweet bananas and juicy cherries. This would make a great on-the-go breakfast or snack for adults as well.

Cherry, Banana and Muesli Muffins (minimally adapted from here)
Makes 12 regular sized muffins

1 cup self-raising flour
3/4 cup wholemeal self-raising flour
1/2 cup caster sugar
1 teaspoon ground cinnamon
3/4 cups muesli (home made or store bought)
60 g butter, melted
1 large banana, mashed with a fork
1 cup Greek yogurt
2 eggs, lightly beaten
1 cup cherries (pitted and roughly chopped)
1/2 cup extra muesli (for topping)
1 tablespoon honey

Preheat oven to 200 degrees C (18 degrees c for fan forced).
Grease or line a muffin pan (12-hole) muffin pan with paper liner.

Combine the flours, sugar, cinnamon muesli in a bowl. Make a well in the centre. Whisk butter, banana, yogurt and eggs together in a jug. Pour into well. Using a large metal spoon, stir until just combined (don’t over-mix). Fold in the cherries.

Spoon mixture into the prepared muffin pan. Combine honey and extra muesli in a bowl. Spread muesli mixture over muffins. Press on lightly to secure. Bake for 20 minutes or until a skewer inserted in the centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

Chia Seed Pudding With Maple Yogurt And Cinnamon Roasted Nectarines

9|01|2015

Easy and healthy Chia seed pudding that involves no cooking. Served with maple yogurt and cinnamon roasted nectarines.

So, I am jumping on the January bandwagon today. Meaning, the food that you guys love to eat in January. Clean, healthy, low-calorie, high-fiber, full of antioxidants…high on Omega-3. To be honest, I wouldn’t be able to explain half of those things to you. What tastes delicious to me is what I eat..what is hassle free to make is what I share! I certainly understand and respect the fact that a lot of people do need to follow dietary restrictions and who knows, I may be one of them at some stage in life. But for now, I am happy to create food that tastes great, super-food or not.

I have not had a lot of experience cooking with Chia seeds and the only recipe I’ve shared before are the Orange Chia Seed Friands. I have been meaning to make this pudding for as long as I came to know that it makes a quick, simple breakfast or on-the-go meal with zero cooking. Could not have been a better time to make this. Plus I had another opportunity to use my favourite almond milk in the recipe. This pudding is truely delicious. It reminds me a lot of a pearl tapioca pudding that I ate as a child. But what makes it for me is the simplicity of preparing it. All you do is mix a handful of ingredients in a mason jar or an air-tight container, store it in the refrigerator overnight and in the morning, breakfast is ready. To make it nutritional and exciting, add your choice of fruits and/or nuts.

You could use coconut milk instead of almond milk. For that matter, any milk that you like to drink. The thickness will however vary according to the consistency. To thicken up the mixture, I have added maple swirled yogurt. I roasted the Nectarines with Cinnamon and maple syrup and also served it with seasonal cherries. Because I was adding sweetened fruit, I dd not add a sweetner to my overnight Chia mixture. If you are using plain fruits, you may want to add 2 tbsps of maple syrup or honey along with the chia seeds. I gave the pudding to my boys to taste. One loved it and asked for more, the other one instantly denied from having another go. But if you are looking for a convenient, fuss free, healthy and tasty recipe, you will not be disappointed.

Chia Seed Pudding with Maple Yoghurt And Cinnamon Roasted Nectarines
Serves 2-3

1 cup unsweetened almond milk
1 cup Greek yogurt (1/2 cup to serve)
1/4 cup Chia seeds
1/8th tsp salt (optional)
2 tbsp maple syrup
3-4 Nectarines, stones discarded and cut into wedges
1/2 tsp cinnamon

In an air-tight container, gently whisk the almond milk, 1/2 cup yogurt and until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

To make the roasted Nectarines, preheat oven to 180 degrees C (160 degrees for fan-forced ovens). Place the Nectarine wedges on to a tray lined with baking paper. Add the cinnamon, salt and 1 tbsp maple syrup. Toss to coat evenly. Arrange the wedges cut side up on the tray. Roast for 30 minutes (depending on the softness of the fruit) or until brown with a nice caramelisation.

To make the maple yogurt, add the remaining 1 tbsp maple syrup to the remaining 1/2 cup yogurt. Swirl gently.

To serve, spoon the chia seed pudding into serving bowls. Top with maple yogurt and cinnamon roasted Nectarines and/or any other fruit of your choice.