16th August 2013 home | cooking forum | metric converter | temperature chart 
 

A selection of various healthy, low in fat, high fibre, hot and cold breakfast recipes.
breakfast recipes Some of these breakfast recipes may be prepared the day before, whilst others can be whizzed up in a few minutes in the morning. Even though you may have a hectic lifestyle, you should still always make time for breakfast and with some of our recipes, those of you who skip breakfast may not want to do so anymore.
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Tropical Smoothie
If you are not very hungry in the morning, swap your coffee for this smoothie. The banana provides instant energy and the yoghurt offers some protein for the brain.

Ingredients
  • 300 ml (½ pint) of pineapple juice
  • 150 ml (¼ pint) of low-fat yoghurt
  • 1 ripe mango
  • 1 large banana
Method
  1. Peel the banana and cut into slices. Place into a freezer-proof container and freeze for a minimum of 2 hours or overnight if more convenient.
  2. Peel the mango and chop into medium-sized pieces. Place into the blender.
  3. Add the frozen banana, yoghurt and pineapple juice.
  4. Process until blended and smooth. Serve.

Greek Fruit Salad
This salad combines oats, nuts, various fruit and Greek yoghurt giving you plenty of nutrients already in the first meal of the day.
Ingredients
  • 10 oz (300 g) of Greek-style natural yoghurt
  • 4 oz (115 g) of strawberries
  • 2 bananas
  • 1 peach
  • small bunch of grapes
  • 4 tbsp of rolled oats
  • 3 tbsp of mixed ground nuts
  • 1 tbsp of honey
  • 1 tbsp of sunflower oil
Method
  1. Preheat the grill to medium - high.
  2. Place the oats, ground mixed nuts, honey and oil into a bowl and mix together with a spoon.
  3. Spread the mixture onto a baking sheet and place under a medium - hot grill for about 10 minutes to toast them, until they are browned. Remove from the grill and set aside.
  4. Wash the fruit. Slice the strawberries and halve the grapes.
  5. Remove the stone from the peach and cut into small pieces.
  6. Peel the bananas and slice.
  7. Place all of the fruit into a large mixing bowl and stir well to mix.
  8. Transfer the fruit into individual serving dishes or glasses.
  9. Spoon some yoghurt over the fruit and sprinkle with the oat topping. Serve.

Scrambled Eggs on Potato Pancakes
For a hearty, filling and nutritious warm breakfast, try this recipe for scrambled eggs and homemade potato pancakes.
Ingredients
  • 150 ml (¼ pint) of semi-skimmed milk
  • 3 oz (85 g) of self-raising flour
  • 6 eggs
  • 1 large potato
  • 2 tbsp of reduced-fat double cream
  • 2 tbsp of butter
  • 1 tbsp of freshly chopped chives
  • salt and pepper
Method
  1. Peel the potato, cut into quarters and cook in a pan of salted boiling water until tender.
  2. Drain the water, add a little milk, salt and pepper and mash well.
  3. Put the flour into a mixing bowl with 1 egg and the mashed potato and mix the ingredients together with a spoon until thoroughly combined.
  4. Slowly pour in the remaining milk and whisk the ingredients together to form a pancake-like batter. Add a little more seasoning and set aside.
  5. Take a second egg and with an electric whisk, whisk the egg white until soft peaks form.
  6. Carefully fold 1/3 of the egg white into the batter and then add the remainder and fold that in as well.
  7. In the meantime, melt a little of the butter in a large frying fan. As soon as it begins to foam add 3 or 4 spoonfuls (depending on the size of your pan) of batter into the pan.
  8. Flatten the pancakes with the spoon and allow to cook for several minutes on each side, until each side turns a golden - brown colour.
  9. Remove from the pan when cooked and keep warm in a preheated oven.
  10. Continue to make the potato cakes as above until all the batter has been used.
  11. To make the scrambled eggs, break the 4 eggs into a bowl and beat with a fork. Season with a little salt and plenty of black pepper.
  12. Melt the remaining butter in a saucepan and when heated, add the eggs.
  13. Allow the eggs to set and then stir with a wooden spoon. Scrape the egg from the bottom of the pan, to prevent them from sticking and burning.
  14. Stir in the cream and continue to cook.
  15. Remove from the heat when the eggs are almost cooked but still a little moist and stir in the chopped chives. Check the seasoning and adjust if necessary.
  16. Remove the potato cakes from the oven and serve the scrambled eggs on top.

Apple Porridge
Porridge is possibly the best breakfast you can have on a cold morning. You can liven it up by adding some fruit pieces and sweetening it with honey instead of sugar.
Ingredients
  • 8 fl oz (250 ml) of soya milk
  • 3½ fl oz (100 ml) of water
  • 3 oz (85 g) of porridge oats
  • 1 red apple
  • 2 tbsp of raisins
  • 1 tbsp of honey
Method
  1. Place the porridge oats with the milk and water into a saucepan.
  2. Bring to the boil, stirring frequently and then reduce the heat to medium and simmer for 5 minutes.
  3. Wash and core the apple. Grate the apple with the skin intact and add to the porridge. Mix well.
  4. Stir in the raisins and the honey and then remove from the heat and serve.

Banana Muffins
Try these muffins with a glass of milk or milky coffee in the morning, or any time of day.
Ingredients
  • 7 oz (200 g) of plain flour
  • 4 fl oz (115 ml) of soya milk
  • 2 oz (55 g) of soft brown sugar
  • 2 oz (55 g) of ground almonds
  • 2 large bananas
  • 2 eggs
  • 3 tbsp of clear honey
  • 2 tbsp of sunflower oil
  • 3 tsp of baking powder
  • 2 tsp of cinnamon
Method
  1. Preheat the oven to 375°F (190°C) and lightly grease a muffin tin or arrange with 10 paper cases.
  2. Sift the flour into a large mixing bowl and add the baking powder and cinnamon.
  3. Add the sugar and ground almonds and stir to mix together.
  4. In a separate bowl mash the bananas with a fork.
  5. Add the milk, eggs, honey and oil and beat together to form a paste / batter.
  6. Add the banana mixture to the flour and fold carefully. Ensure that the ingredients are thoroughly blended together.
  7. Spoon the mixture into the oiled tins or paper cases and place into the preheated oven.
  8. Bake for around 20 - 25 minutes or until the muffins have turned a golden brown colour.

Fruity Flapjacks
These easy to make fruity flapjacks can be eaten for breakfast instead of cereal or taken with you in a packed lunch for an energetic snack.
Ingredients
  • 12 oz (340 g) of porridge oats
  • 3½ oz (100 g) of unsalted butter
  • 3½ oz (100 g) of light brown sugar
  • 3 oz (85 g) of prunes
  • 3 oz (85 g) of dried apricots
  • 3 oz (85 g) of raisins
  • 2 eggs
  • 5 tbsp of clear honey
Method
  1. Preheat the oven to 350°F (180°C) and lightly grease an 11 x 9 inch baking tin with a little butter.
  2. Prepare the apricots and prunes by cutting them into small pieces with a sharp knife. Set aside.
  3. In a large saucepan, melt the butter together with the sugar and honey over a medium heat, stirring frequently. Ensure that all of the sugar dissolves.
  4. Remove the pan from the heat and stir in the porridge oats, dried apricots, prunes and raisins. Mix well.
  5. Add the eggs and beat well until all ingredients are combined.
  6. Turn the mixture onto the greased baking tray and flatten with a knife or the back of a spoon.
  7. Place the baking tray into the preheated oven and bake for 20 minutes.
  8. Remove from the oven and allow to cool leaving the flapjacks in the tin.
  9. Once the flapjacks are cool, cut into slices with a knife and store in an airtight container.

Homemade Granola
This is a type of cereal that you can make at home. It consists of oats, seeds and nuts and is baked in the oven until crispy.
Ingredients
  • 6 oz (170 g) of porridge oats
  • 4 oz (115 g) of mixed dried fruit (prunes, apricots, dates)
  • 2 oz (55 g) of chopped hazelnuts
  • 1 oz (30 g) of shredded coconut
  • 1 oz (30 g) of wheat germ
  • 1 oz (30 g) of sunflower seeds
  • 1 oz (30 g) of sesame seeds
  • 1 oz (30 g) of pumpkin seeds
  • 1 oz (30 g) of linseeds
  • 4 tbsp of olive oil
  • 3 tbsp of clear honey
Method
  1. Preheat the oven to 300°F (150°C).
  2. In a large mixing bowl combine the oats, hazelnuts, coconut, wheat germ and seeds.
  3. Melt the honey and oil together in a small saucepan over a medium heat, stirring frequently. Pour over the oats and mix all ingredients together thoroughly.
  4. Transfer to a greased baking sheet and level with a spoon.
  5. Bake in the preheated oven for 20 - 30 minutes, stirring every now and again to keep the mixture loose.
  6. Remove from the oven and allow to cool. Store in an airtight container and serve as a cereal with skimmed milk.

Mushrooms on Toast
Sliced fried mushrooms are mixed with lemon juice, parsley and black pepper and served on toasted granary bread.
Ingredients
  • 15 oz (450 g) of chestnut mushrooms
  • 4 slices of granary bread
  • 2 tbsp of olive oil
  • 1 tbsp of margarine
  • 1 tbsp of lemon juice
  • 1 tbsp of freshly chopped parsley
  • salt and black pepper
Method
  1. Cut the stalks off the mushrooms and wipe them clean with damp kitchen paper.
  2. Cut into thick slices.
  3. Melt the margarine with the olive oil in a large frying pan over a medium heat.
  4. Add the mushrooms and fry for several minutes, stirring frequently to coat with the fat.
  5. Turn the heat up and season with the salt and pepper and cook for a further 2 minutes.
  6. Add the lemon juice and stir in the chopped parsley.
  7. In the meantime, toast the bread and spread with margarine.
  8. Cut in half and arrange on plates. Add the mushrooms and serve immediately.

Eggy Bread with Berry Compote
Eggy bread, otherwise known as cinnamon toast, is served with a big helping of this delicious fruit compote.
Ingredients
  • 12 oz (350 g) of mixed fruits (blueberries, raspberries, blackberries)
  • 6 slices of thick white bread
  • 2 oz (55 g) of caster sugar
  • 1 oz (30 g) of butter
  • 1 egg
  • 3 tbsp of milk
  • zest of 1 orange
  • cinnamon
Method
  1. Place the fruit, sugar and orange zest into a large saucepan. Stir well, cover and cook over a low - medium heat for around 10 minutes until the fruit softens.
  2. Remove from the heat and set to one side.
  3. In a large shallow bowl, beat together the egg with the milk.
  4. Melt the butter in a large frying pan over a medium heat.
  5. In the meantime, cut the bread slices in half and then dip into the egg mixture.
  6. Place into the frying pan and fry gently for several minutes on each side or until golden brown.
  7. Transfer to serving plates and sprinkle with cinnamon. Serve with a large spoonful of compote.
  





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