An ancient family traditions that dates back 20 years, and one of the five dishes in my dad's culinary repertoire (along with risotto, carbonara, penne all vodka and fried eggs). We hope this dish can brighten your quarantine weekend.
3 pieces of bread (he uses the pre-sliced one)
2 tablespoons of milk
knob of butter
1 tablespoon of Cuban Rum (optional)
1. Place the milk, rum and eggs in a bowl, whisk well using a fork.
2. Drop the slices of bread into the mix, one at the time, and coat them well.
3. Melt the butter in a pan, when it starts to foam place all 3 slices of bread in it.
4. Pour the remaining egg mix onto the bread.
5. After a few minutes, flip the bread. When both sides form a little crust, you know the french toast is ready.
6. Place each slice into a dish, sprinkle a bit of cinnamon and scatter the brown sugar.
This recipe for breakfast oats is my go to breakfast. I literally eat these every single morning from the month of November till April. I often add or remove a few ingredients, such as almond or peanut butter, but the core recipe always stays the same.
1 cup oats
1 teaspoon cinnamon
2 tablespoons mixed seeds
2 tablespoons dried fruit and nut mix
optional additional toppings:
1. Place the oats in a bowl. Fill the kettle with water and let it boil. If you don't have a kettle, bring a small pot of water to boil.
2. Once the water has boiled, pour it into the bowl, stop when the oats have been covered. Cover the bowl with a lid and let it sit for 4 minutes.
3. Remove the lid and sprinkle the cinnamon, mixing well.
4. Add the seeds, dried fruits and nuts. Mix well.
5. Cut the banana and add it on top.
If you want to add either of the butters or honey/tahini, do so at the beginning so they mix well.
Muesli are the perfect healthy breakfast food and what’s more is that they can be combined with many different foods. For example, you can have muesli with yoghurt, with berries, by themselves, with milk, mixed into a porridge, and so on. You only need a few ingredients and 20 minutes!
150g dried oats
1 handful of chopped nuts and dried fruit
30g of golden syrup
20g of dark sugar
1 tablespoon of peanut butter
30g of water
15g of sun flour oil
mixed seeds (optional)
1. Place the oats and nuts into a large bowl.
2. Place the golden syrup, dark sugar, oil and water in a small pot over medium heat. Add the peanut butter and mix till everything is combined. When the mix begins to simmer, turn off the heat.
3. Pour the liquid mix into the oats and nuts and mix well. Place the muesli on a baking tray lined with baking parchment and place in a 160 degrees preheated oven.
4. Bake for 20 minutes. Remove from the oven and let it cool down on its tray. Place into an airtight container and eat to your pleasure.
What is the significance of Sunday if you don’t even have pancakes? I believe there are two kinds of people in the world. Those who like fluffy pancakes and those who prefer crêpes. Although I really enjoy crêpes, having pancakes for breakfast always puts me in the right mood.
Things you’ll need
1 cup flour
1 cup milk
½ white sugar
1 teaspoon of cinnamon
1 cup of blueberries
chocolate chips (optional)
1. Place the flour, milk and sugar in a large bowl. Add the cinnamon, separate the egg yolk from the white and place the yolk into the mix. Place the white into a small bowl. Mix the ingredients together.
2. Using the electric whisk, mount the egg white till stiff. Fold it into the other mixture till combined.
3. Heat some butter in a non-stick pan and using a large spoon place some mixture on the pan. Cook till it starts to bubble and flip over. Cook on the other side for another minute and remove from the heat.
4. Do the same till the mixture finishes.
5. Place two pancakes on a dish, add two cubes of chocolate and place another two pancakes on top. Decorate using as much fruit and syrup as you want.
The second combination to make yoghurt more exciting. These breakfast recipes should be in fact called breakfast inspiration as they’re super simple to make and there is no cooking involved.
1 cup of granola
3 tablespoons of plain yoghurt
½ a banana
½ a cup of cloudy apple juice
1. Place yoghurt in a bowl. Wash and cut fig into four and place on one side of the yoghurt.
2. Cut banana in slices and place in the middle. Place granola in remaining part of bowl.
3. Place the remaining banana, peeled kiwi and cloudy apple juice in a blender and blend till smooth.
Yoghurt is one of my favourite foods to eat at breakfast. It is healthy and never boring. I mostly use white greek yoghurt and I prefer adding my own toppings rather than buying an already flavoured one. In Italy, I buy the 200g "Vipiteno" yoghurt.
6 tablespoons greek/white yoghurt
1 handful of hazelnuts/almonds
2 handfuls of dried oats
1. Place 3 tablespoons of yoghurt in each bowl.
2. Cut the peach into dices and add a half to each bowl.
3. Add half the hazelnuts and one handful of oats.
4. Mix well, top with honey or cinnamon if you wish and eat!