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5 Summer Breakfasts to Kick Start Your Mornings
Words Talibah Simone
Avo-Fennel Smoothie
Servings: 2
Ingredients
80g of frozen or fresh pineapples
1/4 Peeled and ripe avocado
40g Fennel
1/2 Lemon (juice)
240ml of water
Additional: 1 tsp chia seeds
Instructions:
Blend all ingredients together. Pour into a tall glass. Optionally – sprinkle chia seeds on top.
Peanut Butter Cereal Balls
Running out of your favourite cereal can really be upsetting sometimes. This led me to creating my own cereal. If you love peanut butter, you’ll love this recipe!
Servings: 3
Ingredients
3/4 cup Almond flour/spelt flour
1/4 tsp Baking powder
1/4 cup Coconut sugar
2tbs Coconut oil
3 tbsp Peanut butter
1/2 cup Almond milk
Instructions:
Mix all ingredients together.
Line a baking tray with greaseproof paper. Tip: use butter if it doesn’t sit well. Alternatively, you can use a pyrex dish.
Roll into small balls or pour mixture into a food bag, cut off a corner for a small piping hole. Wet a table knife to cut off each piece of baking tray that you pipe to ensure it doesn’t stick to a 190-degree fan oven for 10-15 minutes (test one to get preferred crunch).
Drop straight into your bowl and add your preferred milk! Store the rest in an air-tight jar.
Avocado & Creamy Eggs
If you were to do a poll on the world's favourite quick-fix breakfast – this would definitely get top place!
Serving: 1
Ingredients
1 ripe avocado
4 medium eggs
Sea salt
Pepper
2 slices of crusty bread (or any bread of your choice)
Butter
Optional: chilli flakes
Instructions:
Slice avocado in half and scoop into a bowl. Add a pinch of salt and pepper (additionally chilli flakes) and mash it up into a chunky paste. Set aside.
For the creamy eggs, add 4 eggs to a bowl with a pinch of salt and whisk then set aside. Using a non-stick frying pan, add to a stove and heat the pan. Add a tbsp of butter and allow to melt. Once melted, add eggs and scramble for 2 minutes. The trick for creamy eggs is to remove the frying pan from the fire and continue to mix around. Removing from the heat keeps the moisture within the eggs.
Toast both sides of the bread in a frying pan with butter. Or toast slices of bread and butter.
Rub garlic clove onto toast
Add the scrambled eggs, smashed avocado onto the bread and enjoy!
Mushroom Mozzarella Toastie
So quick and simple! If you’re vegan, there are many vegan cheeses in supermarkets that taste just like mozzarella! Give it a try!
Servings: 2
Ingredients:
1 tbsp olive oil
1 cup of mushrooms
1 tsp diced garlic
1 tsp mixed herbs
1 tsp black pepper
Pinch of salt
Sliced bread
Mozzarella cheese
Optional: cup of spinach, butter, handful of shredded mozzarella cheese
Instructions:
Sauté garlic in oil
Add mushrooms, herbs, salt & pepper and sauté for 5 minutes.
Using a different frying pan, add a tsp of butter and allow to melt. Put the first slice of toast into the pan and add a handful of cheese. Add mushrooms and optionally spinach to the slice. Place another slice of toast on top and cook on each side for 5 minutes.
Slice in half and enjoy!
Ackee & Callaloo
Servings: 4
Let’s bring the island vibe to our breakfast mornings! Some look at ackee and wonder if it is scrambled eggs but it’s actually a fruit originated from Jamaica cooked as a vegetable (it’s not sweet). Then we have the traditional callaloo which also originates from Jamaica, it comprises seasoned leafy greens with a light but spicy kick!
Ingredients:
1 tin of ackee (can be bought from any supermarket in the World Food’s aisle or any Afro-Caribbean grocery shop)
1 tin of callaloo (same shops as the ackee)
½ red pepper sliced
½ green pepper sliced
½ yellow pepper sliced
1 scotch bonnet
8 sprigs of fresh thyme
Handful of Cherry tomatoes halved
1 white onions
6 cloves of garlic
Black pepper
All-purpose seasoning (I like to use the Dunns River brand from supermarkets or Afro-Caribbean grocery shops)
Instructions:
Starting with the Ackee – empty the tin of ackee in a sieve and allow the water to drain, set aside.
Dice 3 cloves of garlic and slice half the onion into strips (we’ll be using the other half for the callaloo). Add a tbsp of oil to the frying pan and allow to warm up for 30 seconds. Sauté onion and garlic for a minute then add sweet peppers, 4 sprigs of thyme, half the scotch bonnet (diced) and cherry tomatoes. Stir fry for another 2 minutes before adding 2 tsp of all purpose seasoning and 2 tsp of black pepper.
Add ackee to the vegetables and cook for another 5 minutes. Allow to simmer, then turn off heat.
For the Callaloo – add a 1 tbsp oil to a heated saucepan, add the other half of onion, remaining diced garlic, scotch bonnet and thyme. Add 2 tsp of all-purpose seasoning and black pepper and sauté till onions are translucent. Empty the callaloo into the saucepan and allow to cook for 5 minutes with the lid on.
Using a serving spoon, scoop both the ackee and callaloo dish into a bowl. Eat with water crackers, toast or dumplings.