Posted 28th Jan 2015
This Breakfast Week (from 25th to 31st January 2015), celebrate the most important meal of the day by expanding your breakfast repertoire with these tasty new recipe ideas
From breakfasts to eat on the go, through to more indulgent weekend treats, there is a breakfast to suit everyone, so fuel up and give yourself the best start to the day!
Phil Vickery's Muesli Breakfast Biscuits
These delicious homemade breakfast biscuits are easy to make and perfect to enjoy at your desk when you arrive at work. They’re also a source of fibre and iron.
100g butter, softened
25g golden caster sugar
1 medium egg yolk
75g wholemeal plain flour
½ teaspoon baking powder
25g dried apricots, chopped
Flour, for dusting
1. Pre-heat the oven to 160ºC/Gas Mark 3. Line 2 baking trays with baking parchment.
2. Whisk the butter and sugar together until pale and fluffy. In a separate bowl, mix together the remaining ingredients and then mix into the butter mixture to make a firm dough. Chill in the fridge for 10-15 minutes.
3. On a floured surface, roll or press out the dough to a 22 x 16cm rectangle and cut into 12 biscuits. Place on the prepared trays and bake for 15-20 minutes until golden. Cool slightly before transferring to a cool rack.
Tip: Wrap 2-3 biscuits in paper for a great breakfast on the go. You can also try making the biscuits with other dried fruits.
Beetroot, Apple and Blueberry Oat Smoothie
For days when you need an added boost. This low fat super smoothie is packed full of delicious, nutritious ingredients such as oats, beetroot, apple and blueberry.
25g cooked beetroot
2 tablespoons oats
150ml fat-free natural yoghurt
100ml apple juice
1. Place all ingredients in a liquidiser and process until smooth. Pour into a tall glass and serve.
Tip: Use other soft fruit or orange juice instead of apple juice. Try replacing the oats with wheatgerm. For extra sweetness try adding 1 tablespoon of clear honey.
Pear and Cinnamon Bircher Muesli
It’s not often that hospital food becomes gourmet, but Bircher Muesli was originally invented by Swiss physician Maximillian Bircher-Benner for his hospital patients over a century ago. Today, the recipe, which is traditionally soaked in milk or fruit juice overnight, is enjoyed for its delicious flavour and soft, but firm, texture. The cinnamon and pear in this recipe make it ideal for winter mornings.
100g jumbo oats
100g mixed dried fruit (e.g. 50g dried cranberries, 50g sultanas)
25g almonds, roughly chopped
½ teaspoon ground cinnamon
2 tablespoons clear honey
200ml semi-skimmed milk
2 ripe pears, cored and grated
Yoghurt, to serve
1. Pre-heat the oven to 160ºC/Gas Mark 3. Mix together the oats, dried fruit, almonds and cinnamon and spread out on a large baking tray. Drizzle over the honey and mix to evenly coat. Bake for 15 minutes until golden. Allow to cool.
2. Stir in the milk and allow to soak in the fridge, ideally overnight.
3. Stir in the grated pears and serve with yoghurt or a little extra milk if you prefer.
Tip: Great for on the go breakfast, simply place in a sealed pot or plastic container with a little natural yoghurt.
Eggy Brekkie Bread with Fruit Kebabs
The best thing since sliced bread. An easy to make breakfast, which is sure to impress. The fruit kebabs go down well with little kids and ‘big kids’ alike.
1 medium egg
1 tablespoon semi-skimmed milk
4 slices brioche
Selection of fruit (e.g. grapes, banana slices, strawberries, apple cubes etc.)
150ml fat-free natural yoghurt
1 tablespoon clear honey
1. Beat the egg and milk together and soak the brioche in it.
2. Place the bread on a grill pan lined with baking paper and place under a pre-heated grill. Cook for 2-3 minutes each side until golden.
3. Meanwhile, thread alternative pieces of fruit of your choice onto 2 wooden skewers or 4 cocktail sticks and place on top of the eggy bread.
4. Drizzle yoghurt with the honey and serve with the eggy bread and fruit kebab.
Tip: Try using a thick slice of white farmhouse bread instead of the brioche.
Channel your inner ‘Bake Off’ with this simple but delicious bread recipe. Making bread is a lot easier than it looks and you’ll be rewarded with the most delicious smell. Top with your favourite spread and enjoy!
Makes 1 loaf
200g strong wholemeal bread flour
250g strong white bread flour
25g oats + 1 tablespoon
1 teaspoon salt
7g sachet dried yeast
1 tablespoon clear honey
2 tablespoons rapeseed oil
1. Mix the flours, oatmeal, 25g oats, salt and yeast in a large bowl.
2. In a separate bowl, mix 300ml warm water with the honey and oil and stir into the flour to form a dough.
3. Knead on a floured surface for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave in a warm place for 30 minutes to 1 hour until doubled in size.
4. Pre-heat the oven to 200ºC/Gas Mark 6. Grease a 1kg loaf tin.
5. Knock the dough back, and mould into a rough loaf shape to drop into the prepared tin. Cover and leave for 30 minutes or until doubled in size. Sprinkle with the remaining oats and bake for 30-35 minutes until golden. Remove from the tin and cool. Serve with jam, marmalade or lemon curd.
Tip: Simply roll into a large round shape and place straight on a greased baking tray and bake instead of using a loaf tin. For a savoury start to the day, try serving with smoked mackerel pâté. It will keep for 1-2 days in an airtight container.
For inspiring breakfast recipes, to vote in the Best Breakfast Awards or find a local event to you, visit www.shakeupyourwakeup.com.