Category: Brunch

May 23

Plain Omelette (kids cooking)

Serves 4

Ingredients2 eggs per personMilkButter

Method1 Heat a non-stick 23cm frying pan over a high heat. Lightly beat eggs in bowl with splash of milk. Season. Heat small knob of butter in frying pan and, when foaming, pour in eggs. With plastic spatula, pull edges of omelette to centre and shake pan to distribute uncooked egg. After 30 seconds remove from heat.

2 Add filling if you wish (eg ham, grated cheese, cooked mushrooms, smoked salmon). Fold both edges to overlap at centre. Serve.


Dec 17

Oat and Blueberry Muffins


Dec 14

Bacon, cheddar and spinach strata


Aug 31

Cheesy Roasted Mushroom Melts

4 servings

8 portobello mushroom caps, halved

1 sweet onion, thickly sliced

¼ cup olive oil, divided

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper

8 slices crusty Italian bread

4 tablespoons cream cheese

8 tablespoons ricotta cheese

8 ounces fresh mozzarella cheese, cut into 12 slices


1. Preheat the oven to 425°F.

2. In a large bowl, toss the mushroom caps and onion slices with 2 tablespoons of the olive oil and the balsamic vinegar. Season with salt and pepper, then transfer to a baking sheet. Roast in the oven until the mushrooms are tender and golden, 15 to 20 minutes.

3. While the mushrooms cook, prepare the remaining ingredients. Brush or drizzle the remaining olive oil onto one side of each slice of bread.

4. Turn all the slices over. Spread 1 tablespoon cream cheese onto 4 slices of bread, and spread 2 tablespoons ricotta onto the other 4 slices.

5. To assemble the sandwiches, layer the roasted mushrooms and onions on the ricotta-slathered slices of bread (use 4 mushroom halves and 4 onion rounds per sandwich). Place 3 slices of fresh mozzarella over the vegetables, then top with a slice of cream-cheese-slathered bread.

6. Place the sandwiches on a baking sheet, and bake until the cheese is melted and the bread is golden brown, 15 minutes. Remove from the oven, cut in half and serve warm.


Aug 31

Sweet Crepes with Caramelized Pears

6 servings


1 cup milk

¼ cup water

2 eggs

4 tablespoons melted butter, plus more for the pan

¾ teaspoon pure vanilla extract

1 cup all-purpose flour

Pinch of cinnamon


1½ cups mascarpone cheese

¼ cup heavy cream

½ cup confectioners’ sugar, plus more for garnish

1 tablespoon butter

2 pears–halved, cored and thinly sliced

3 tablespoons brown sugar

Pinch of cinnamon

1 pint blackberries

Honey, for garnish


1. MAKE THE CREPES: In a large bowl, whisk the milk with the water, eggs, butter and vanilla extract to combine. Add the flour and cinnamon, and mix to combine. If the mixture looks lumpy, strain it to remove the lumps. (If making ahead, the batter can now be stored, refrigerated, for up to two days.)

2. COOK THE CREPES: Brush a medium nonstick skillet or crepe pan with melted butter (about 1 teaspoon) and heat over medium-high heat. When the pan is hot, use a small ladle or ½-cup measuring cup to pour batter into the pan; pour in a circular motion to cover the whole base of the pan. (You can also lift the pan off the burner and swirl the batter around the base to spread it evenly.)

3. Cook the crepe until the edge looks lacy and golden, 2 to 3 minutes. Use a rubber spatula to loosen the crepe around the edge, then vigorously shake the pan back and forth to loosen the entire crepe from the base of the pan.

4. Use the spatula to carefully flip the crepe and cook for an additional 30 seconds to 1 minute on the other side, or until lightly golden. Transfer the crepe to a plate and top with a piece of parchment or waxed paper. Repeat steps 2 to 4 until all the batter has been used.

5. MAKE THE FILLING: In a small bowl, whisk the mascarpone with the cream and confectioners’ sugar to combine. Set aside.

6. In a large sauté pan, heat the butter over medium heat. Add the pear slices, brown sugar and cinnamon; cook, tossing occasionally, until the pears are golden and soft, 4 to 5 minutes.

7. FILL THE CREPES: To serve, place 2 tablespoons mascarpone cream, 3 tablespoons pear mixture and a few fresh blackberries in the center of each crepe. Then fold the crepe into quarters and set on a plate. Finish with a sprinkle of confectioners’ sugar and/or a drizzle of honey.


Make-ahead tip: The batter can be kept in the fridge for up to two days.


May 12

Gluten free pancakes


May 10

Perfect eggy bread

Serves 2

In large, shallow bowl, gently beat together 2 eggs, 50ml milk and a little salt and pepper.

Cut 3 slices of slightly stale bread in half width-ways and set aside.

Melt 15g unsalted butter with a dash of sunflower oil in large frying pan over medium heat.

Soak bread in egg and milk mixture on either side, until soggy.

Fry bread in batches for 2 mins on each side until mottled brown and crisp, adding a little extra butter for each slice.

Serve hot, fresh from the pan.


For a sweet version, mix 1tbsp icing sugar and 1/2 tsp cinnamon into the egg mixture before frying then serve with maple syrup.


Apr 28

Overnight French Toast




  •  3 tablespoons granulated sugar
  •  1 1/4 teaspoons ground cinnamon — divided
  •  16 slices Bimbo 100% Whole Wheat Bread — 1 (16-ounce) loaf
  •  1 (12-ounce) can fat-free evaporated milk — for a dairy-free option, swap light coconut milk
  •  1 cup 2% milk or whole milk — for a dairy-free option, swap full-fat coconut milk
  •  6 large eggs
  •  1/4 cup pure maple syrup
  •  1 tablespoon pure vanilla extract
  •  Zest of 1 small lemon or 1/2 orange
  •  1/4 teaspoon kosher salt


  •  Pure maple syrup
  •  Butter
  •  Fresh berries
  •  Greek yogurt
  •  Powdered sugar
  •  Peanut butter
  •  Whatever you like!


  1. The night before: Place the racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Arrange the bread slices in a single layer on two large baking sheets. Toast the bread in the oven until it is very lightly toasted and feels dry to the touch on top but is not yet turning brown, about 8 to 10 minutes, switching the pans’ positions on the upper and lower racks halfway through. Transfer to a cutting board and cut in half diagonally (this is easiest while the slices are still warm). Let cool slightly.

  2. Meanwhile, butter a 9×13-inch casserole dish. In a small bowl, whisk together the granulated sugar and 1 teaspoon cinnamon. In a large bowl, whisk together the evaporated milk, milk, eggs, maple syrup, vanilla, lemon or orange zest, salt, and remaining 1/4 teaspoon cinnamon.
  3. Fan the bread slices into the pan, arranging them however you like. Check out the photos above for inspiration, or make the arrangement your own.
  4. Pour the custard mixture evenly over the top of the bread. Lightly press down the slices, sprinkle on the cinnamon-sugar mixture, and cover the pan with foil. Let sit for 15 minutes or refrigerate overnight.
  5. When ready to bake: Place a rack in the center of the oven and preheat the oven to 375 degrees F. (If you’ve been refrigerating the French toast, remove it from the refrigerator now and let it come to room temperature.) Bake covered for 20 minutes, then uncover and continue baking until the bread is puffed and golden and no liquid seeps out of the toasts when lightly pressed, about 10 additional minutes. Remove from the oven and let rest a few minutes. Slice into squares and serve hot, with any and all of your favorite toppings.


Apr 28

Make-Ahead Baked Egg Recipe With Turkey Sausage, Mushrooms & Tomatoes



  • 4 links turkey sausage, cut into 1/2-inch pieces
  • 2 tsp olive oil
  • 12 oz. crimini or white mushrooms, diced
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 12 grape or cherry tomatoes, quartered
  • 4 eggs
  • 4 egg whites
  • 6 tbsp water
  • 6 large basil leaves, thinly sliced
  • 3 tbsp grated Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. Place the turkey sausage in a large skillet and cook until browned and cooked through. Transfer to a paper towel to drain.
  3. Heat olive oil in a large skillet set over medium heat. Add the mushrooms and black pepper and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Season with salt.
  4. Add the cooked sausage and the tomatoes to the mushrooms.
  5. Coat four 6-ounce ramekins with nonstick cooking spray or grease with butter. Divide the mushroom mixture between the ramekins.
  6. In a large bowl, whisk together eggs, egg whites and water. Divide the mixture between the ramekins, pouring over the mushroom mixture. Divide the basil evenly between the ramekins.
  7. Place the ramekins on a baking sheet and place in the oven. Cook until the eggs are set, about 20 minutes. A few minutes before the cooking is done, sprinkle the eggs with Parmesan and place back into the oven.
  8. Remove from the oven, transfer the ramekins to plates and serve immediately.
  9. Make-ahead: The night before, you can make the mushroom, bacon and tomato mixture and prepare the egg mixture. Place the mushroom mixture in the prepared ramekins. Cover and chill the ramekins and the egg mixture. In the morning, pour the egg mixture over the mushrooms, sprinkle with the basil and bake as directed.


Apr 28

Roasted cheesy breakfast potatoes



  • potatoes Cubed
  • large onion chopped
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 4 sprigs fresh thyme
  • 2-3 tbsp olive oil
  • ½ cup mozzarella grated
  • chives to serve


  • Pre-heat the oven to 200ºc/400ºF.
  • Combine all the ingredients, except for the cheese and chives, in a large bowl and mix well.
  • Transfer to an oven-proof dish and place in the oven. Bake for 30-40 minutes or until cooked through, crisp and golden.
  • Top with the cheese and bake until just melted then scatter over the chives and serve.

Roasted cheesy breakfast potatoes