breakfast

Quinoa Porridge with Steamed Pears

Quinoa Porridge with Steamed Pears

Steamed pears on quinoa porridge

Steaming pears in a combination steam oven produces a nicely steamed pear that holds its shape and colour.

This protein packed breakfast is full of colour, flavour and nutrients. It is really versatile, play around with flavours with different types of milks or fruits.

1cup water

½ cup quinoa (any colour of your choice)

1 cup of coconut milk (or any other milk)

1 pear

1Tb dried cranberries

1Tb pistachios

½ tsp cinnamon

1Tb honey

Extra honey to serve

  1. Pre-heat combination steam oven to full steam.
  2. Cut pear in half, remove core. Cut each half into quarters. Place onto a tray sprinkle with cinnamon and drizzle with honey.
  3. Place into steam oven and steam for 15minutes.
  4. While pears are steaming, rinse quinoa under warm water.
  5. Place rinsed quinoa and 1cup of water into a small saucepan, bring to a gentle simmer and cook for 15minutes.
  6. Add coconut milk and cook for a further 5minutes until creamy.
  7. Spoon into serving bowls, top with wedges of pear, sprinkle with pistachios and cranberries, drizzle with honey.

quinoa and coconut porridge

 

Advertisements

Corn fritters with smashed avocado and tomato salsa

Corn fritters with smashed avocado salsa

 

Corn fritters with smashed avocado and tomato salsa

These Moorish corn fritters are quick and easy to whip up, bringing a café style meal into your own home.

The mixture should be relatively thick. If you would like to make the meal a little more substantial you can whip up a salad and serve the corn fritters on a bed of salad.

Ingredients

2 small potatoes

1 carrot

2 medium zucchinis

125grams corn kernels

1 small onion

½ c SR flour

6 eggs

2Tb olive oil

Salt and pepper

1 avocado

200grams baby roma tomatoes

1tsp lemon juice

Method:

1. Peel the potatoes and the carrot, grate both vegetables using the smallest side of the grater place into a sieve and      allow the liquid to drain.

  1. Grate the zucchini and onion using the largest side of the grater place into the sieve, press down to remove the moisture. Into a bowl add the vegetables, corn kernels, flour, salt and pepper, mix well, add the eggs carrot and potato mix until well combined.
  2. Smashed avocado salsa: Run a knife around the avocado, split in half and remove the seed, scoop out the flesh mash with the back of spoon, slice tomatoes in half, add to a bowl, toss with lemon juice, 1Tb of olive oil sprinkle with salt and pepper.
  3. Heat ½ Tb of olive oil in a non stick fry pan on a medium heat, allow to heat up for a few minutes, dollop 1/3c of the mixture into the fry pan, cook for 4minutes each side or until golden brown. Once half of the mixture has been used, add the remaining oil to the fry pan and continuing with remaining mixture.

TO SERVE:

Place corn fritters onto a plate, place a dollop of the salsa on top, serve and enjoy

Shakshuka Baked eggs with tomato, parsley and feta

These Middle Eastern inspired baked eggs are super easy to make, loaded with flavour. The best part is they taste as good as they smell!
I have chosen to make these in a combination steam oven, which keeps my eggs nice and moist while cooking.
If you are cooking these in a conventional oven, cook at 180c with a lid on/covered in foil until eggs reach the desired consistency.
These recipe is super flexible, you can modify the recipe to meet your taste buds desires!
Middle eastern inspired baked eggs
INGREDIENTS
1 tablespoon butter
1 shallot
2 cans crushed tomato

Salt and pepper
8 eggs

2 sprigs parsley

100grams fetta cheese

¼ tsp sumac

To serve:

8 slices sourdough
1tsp nigella seeds

butter, for toast

1 tablespoon finely chopped parsley

½ lemon

40 grams butter

1tb olive oil
Serves: 4

Delicious baked eggs
METHOD:
1.Preheat combination oven to, 180c quarter steam and heat.
2.Finely slice shallot and parsley, cut lemon into wedges and crumble fetta cheese.
3.Grease 4 250ml ramekins (the wider lower rimmed ramekins work fantastically with this dish) generously with butter.
4. In a small fry pan, add the shallot, garlic and 1tb oil add tomatoes, bring to a simmer on a medium heat, sprinkle with salt and pepper and sumac, divide evenly amongst the dishes.
5.Break 2 eggs into each dish, pin prick each yolk, top with crumbled fetta a sprinkle of parsley and a pinch of salt and pepper.
6.Place ramekins onto a tray and into combination oven for 11 minutes, egg whites should be cooked through, but depending on preference egg yolks can be served runny or hard. Remove from oven. Sprinkle with a pinch of nigella seeds.
7. Turn combination oven to fan bake 200 ºC, place bread onto tray and gently warm through, for approximately 2 minutes.

Delicious baked eggs

TO SERVE

Serve with warm bread, a dollop of butter and lemon wedge

ALTERNATIVES

Baked eggs are delicious with a variety of flavours, try adding some chorizio or Spanish salami.

Tip: Eggs will not go rubbery in the steam oven.

LemonRind Cafe Drummoyne

LemonRind café Drummoyne

coffee
In the heart of Drummoyne away from the hustle and bustle of busy streets is a little find; the LemonRind café.  A revamped old school butcher shop with ample indoor and outdoor seating.

Coffee Alchemy beans served at LemonRind CafeLemonRind has super friendly and helpful staff willing to help you through the array of coffee or food choices available. The café has a range of daily specials as well as an excellent assortment of dishes on the fixed menu. Meals are freshly made to order and well-seasoned.

Big breakfast

The big breakfast, mushrooms, eggs, sourdough, bacon, sausages and spicy salsa $16.50, on my second visit I swapped the sausages for some wilted greens

Medly of mushrooms in the big breakfast

A medley of mushrooms, a delicious component of the big breakfast $16.50

Croque Madame with freshly cracked pepper

A well made croque madam with oozy Grueye cheese $15.00

Coffee Alchemy beans are used. LemonRind makes superb coffee nice and smooth with a slightly nutty after taste with no acidic undertones.

Capuccino

Cappuccino $3.50

Soy latte

Soy Latte $4.00

LemonRind café is a fabulous spot for a coffee or a bite to eat, I definitely recommended for a breakfast or lunch in Sydney’s Innerwest.

54 Thompson St, Drummoyne NSW 2047

Mon-Fri   7:00AM – 4:30PM

Sat-Sun  7:30AM – 4:00PM

LemonRind Cafe on Urbanspoon

Chia pudding 


This wonderful dish can be served as breakfast or dessert. You would never guess it is sugar and gluten free. No cooking required!

If that wasn’t good enough, chia seeds are an excellent source of dietary fibre and Omega 3’s.


 

gluten free and sugar free
400ml coconut milk

1 cup chia seeds

4Tb honey

1cm length vanilla bean scraped

Mix all ingredients together and allow to set in the fridge for 20 minutes.

The figs become gorgeous and sticky when reduced with honey

Toppings:

Caramelised fig and ginger

100g dried figs sliced

2Tb honey

1cm length of a vanilla bean

3/4 cup water

1cm piece ginger

1Tb slivered almonds

Place all ingredients into a pot over a low heat and allow to simmer. Thicken for 5-10minutes.

Almonds add texture to the chia pudding

Scrape vanilla seeds into mixture.

Remove ginger

Allow to cool.

The syrup from the figs disperses throughout the pudding

Or 

caramelised fig and almond chia pudding

Blackberry and mixed seeds and nuts

4Tb mixed seed and nuts. E.g., sunflower seeds, pepitas and pine nuts.

1 cup blackberries

dessert parfait

To assemble

layer the ingredients into 4 medium glasses

Place 1/8 of the chia mixture into the bottom of each glass.

Place 1/8 of a fruit filling of your choice on top of the chia mixture in each glass.

Place 1/8 of chia mixture on top of the fruit.

Top with 1/8 of the fruit filling. Sprinkle nuts of top.

Chia pudding