A strawberry-topped focaccia makes the prefect breakfast bread, or a great morning tea with coffee (or tea). It’s like having ready-made bread with jam. It is a deliciously not-too-sweet but sweetish focaccia-style bread.
We discovered quinoa a couple of years ago as another option for lots of things, but it was this pudding with its combination of apple, orange and quinoa, that grabbed our enthusiasm. It’s designed as a breakfast porridge, but it also makes good dessert for the über health conscious.
We call this the original banana bread because it’s the one I’ve been making for years and years. It’s still popular everywhere we take it: parties, church teas, work morning teas, anywhere with lots of people. It’s at its softest and most crumbly while it’s still warm. It’s denser but still delicious the next day, and better suited to feeding a cast of thousands.
This crumble is our easy-to-make dessert of choice. The tartness of the rhubarb is offset by the sweetness of the apple, so you don’t need to add any extra sugar to the filling. The crumb is a mixture of oats, coconut, honey and olive oil, whizzed in the food processor for just a few seconds.
Again, it’s Monday: the day for trying something new. A new recipe, a new idea, or even finding a new song; and it’s so easy to find these great new things through the WordPress community. So rather than bury them in my own list of likes and comments, or as a list of great writing…
This is a great, not-too-sweet alternative for breakfast. If you’re not a morning person, this is an easy way to prepare polenta for breakfast. No boiling and stirring in a saucepan with the resulting mess and washing up. No, just a quick soak in boiling water (the polenta, not you), and a microwave zap of rhubarb and it’s done.
Sweet pancakes with dandelion flower buttons and rosemary balls are an ideal treat for young children. They can have so much fun picking the flowers and pressing them into the mix, enforcing an icing-sugar snowstorm, then eating the lot. Yum.
This is not a normal green smoothie: it is actually quite nice. Yes it has spinach, but the apple and banana somehow work with it to give a balanced, not-too-sweet flavour. Surprisingly, it makes a decent breakfast if you want something healthy and filling to start your day.
Cheese souffle, lamb chops, scrambled egg on toast … all dishes served up in a 1970s Australian country-town home economics (cooking) class. Fast forward to this decade. The fare for high-school students in their cooking class in a different city was now pizza, pasta … and a new style of scrambled egg.
This is the brunch that converted our son to liking mushrooms, so it has a treasured place in our family history. This dish also happen to be a thoroughly delicious and filling brunch, but it would also do well as part of an antipasto platter. We’ve been known to nibble away at the cold leftovers, if there are any.
Saffron milkcap mushrooms are nothing like our normal Australian field mushrooms. It’s not just their colour: they have a delicate flavour that we should treasure. Saute them in a little olive oil or butter and serve them for a fine autumn breakfast.
Persimmons poached with just a hint of spice and orange make a perfect light breakfast or a refreshing dessert. There is no sugar in this, making it suitable for even the healthiest of diets.
We made this up one morning before school, in an attempt to find an easy hot breakfast that would ‘stick to the ribs’. Some left-over rice and a glut of eggs, et viola! We now have a family favourite for hungry kids before school, after school, any time.