BREAKFAST RESIPES

Ricotta Pancakes

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 1 cup ricotta
  • 1 cup sour cream or plain yogurt
  • 3 eggs, separated
  • ½ teaspoon baking soda
  • 1 cup all-purpose flour
  • Dash salt
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest

  • Butter or other neutral oil as needed

How to Make It:

 

Step 1: Beat together the ricotta, sour cream or yogurt and egg yolks. In In In another bowl combine baking soda, flour, salt and sugar.

 

Step 2: Beat egg whites until fairly stiff.

 

Step 3: Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.

 

Step 4: Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.

 

Blueberry, Goat Cheese & Caramelized Onion Flatbread

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 1-2 Flatbread
  • 1 teaspoon Olive Oil
  • 1 cup Red Onion thinly sliced
  • Kosher Salt
  • Pinch Red Pepper Flakes
  • 2 tablespoons Honey
  • 1/2 cup Ricotta Cheese
  • 1/2 cup Goat Cheese softened
  • 1 cup Blueberries
  • Few sprigs Basil chopped
  • Few sprigs Arugula

How to Make It:

 

Step 1: Preheat oven to 400 degrees.

 

Step 2: Cover a baking sheet in parchment paper and place flatbread on the baking sheet.

 

Step 3: In a medium size pan, heat the olive oil over medium heat. Add the onion and season with a pinch of salt and a pinch of red pepper flakes. Allow the onions to caramelize and remove from the heat (about 5 minutes.

 

Step 4: In a mixing bowl, combine the ricotta and honey. Spread the mixture over the flatbread. Top with the caramelized onions. Then sprinkle the blueberries on top.

 

Step 5: Divide the goat cheese evenly between the flatbread crust.

 

Step 6: Bake in the oven for 10 minutes or until the blueberries start to soften. You will want to make sure the flatbread is toasted.

 

Step 7: Remove and top arugula and with chopped basil. Serve.

Raspberry toast

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 6 slices of baguette
  • 3/4 cup Nutella
  • 3 tablespoons chopped nuts of your choice (I used mixed nuts)
  • 24–30 raspberries
  • Powdered sugar

How to Make It:

 

Step 1: Toast bread in a toaster. Spread 2 tablespoons Nutella onto each bread slice; sprinkle with chopped nuts.

 

Step 2: Top 4 or 5 raspberries on each toast and dirt with powdered sugar. Enjoy.

 

Summer Smoothie / Green Goddess Smoothie Recipe

  Prep Time: 15 Min 

  Cook Time: 05 Min 

  Total Time: 20 Min 

  Yield: Serves 4

Ingredients:

  • 2 cups Coconut milk original/unsweetened
  • 2 cup Spinach
  • 2 Avocado
  • 2 small Banana
  • 1 Orange peeled
  • 1 cup ripe Mango pulp
  • 1 cups frozen Pineapple chunks

Garnish:

  • 2 tbsp Flax seeds (alsi seeds)
  • 4 tsp grated Coconut
  • ½ cup diced Mango
  • ½ cup diced Pineapple

How to Make It:

 

Step 1:Add everything in the blender in the sequence that it's listed and blend until smooth.

Step 2: Garnish with ingredient listed, Enjoy your taste of the tropics serve cold.

 

Very Berry Smoothie Recipe

  Prep Time: 15 Min 

  Cook Time: 05 Min 

  Total Time: 20 Min 

  Yield: Serves 4

Ingredients:

  • 1 cup Milk
  • 1 cup thick Yoghurt
  • ½ cup Oats
  • 1 cup Strawberry
  • 1 cup Blueberry
  • ½ cup Raspberry
  • 2 Banana
  • 1 tbsp Wheat germ

Garnish:

  • 1 Banana sliced
  • 6 strawberries sliced
  • 10 to 12 Cashewnuts
  • 2 tbsp pumpkin seeds

How to Make It:

 

Step 1:Add everything in a powerful blender Puree until smooth. Pour in the bowl.

Step 2: Garnish with listed ingredients.

Step 3: Server Cold.

 

Chick Pea recipe (Omelet)

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 150 gms Chickpea flour
  • 100 ml water to make batter
  • salt to taste or black salt to enhance egg flavour (optional)
  • 5 gms chilli powder
  • 5 cumin powder
  • 10 gms fresh coriander leaves
  • 100 gms vegetables of choice
  • 100 ml oil (for pan frying)

How to Make It:

 

Step 1: Put chickpea flour, all spices and salt in a mixing bowl and give it all a stir.

Step 2: Add half of the water and stir well until it forms a smooth paste. Add the remaining water and stir again until smooth and set aside while you prepare the add-ins.

Step 3: Dice up whatever veggies you want to add to your omelette. (about 25 gms of veggies per omelette).

Step 4: Add oil to a well-seasoned iron skillet or a non-stick frying pan and sauté the veggies on medium-low for about 3-5 minutes until they become tender.

Step 5: Remove the veggies and add them to the batter and give the batter another stir

Step 6: Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)

Step 7: Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle.  (Make sure there is no wet batter left in the center).

Step 8: You can also add additional sauteed mushrooms or other veggies to the middle if desired.

 

Full Medames (Egyptian-Style Fava Beans)

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4-6

Ingredients:

  • 400 gms dried whole fava beans with skins, preferably mini, soaked overnight in plenty of water with 1 teaspoon baking soda
  • 1.5 litre, plus more as needed
  • 5 gms fine salt, plus more to taste
  • 10 gms garlic cloves, grated or pressed
  • 20 ml Extra-virgin olive oil, for drizzling
  • 120 gms medium firm-ripe tomato
  • 100 gms tahini
  • 15 gms scallions
  • 15 gms flat-leaf parsley leaves,
  • 5 gms ground cumin
  • 1 lemon, cut into 8 wedges, for serving
  •  4 Pita bread, for serving

How to Make It:

 

Step 1: Drain and rinse the favas under cold water. Put in a large pot and add the water, plus more if needed to barely cover. Bring to a boil over medium heat, then reduce the heat to low, cover and simmer for few hours, until the beans are very tender and the cooking liquid has thickened. (You don’t want to add too much water or you’ll dilute the dish.) When they’re ready (and not before), stir in the salt.

Step 2: To serve, mash the beans coarsely in the pot, leaving some whole, then mix in the garlic, tahini, and taste, season with more salt as needed.

Step 3: Spoon the beans into one large serving bowl. Drizzle all over with olive oil. Pile the small diced tomato in the center of the beans, then sprinkle the scallions’ slices and the chopped parsley over. Sprinkle the cumin around the beans; and serve with the lemon wedges and pita bread.