Com­fort­ing, nour­ish­ing break­fast dishes from Emma Boyd

Cuisine - - CONTENTS - Recipes, food styling & pho­tog­ra­phy Emma Boyd

BREAK­FAST TIME IN OUR house­hold is any­thing but pre­dictable. A few morn­ings ago, hav­ing re­turned home to bare cup­boards af­ter a trip away, I whipped up a batch of av­o­cado choco­late mousse topped with co­conut, chia seed and ki­wifruit. A nu­tri­tious, en­er­gy­dense break­fast de­voured by our boys in record time! We eat por­ridge many ways – with eggs and vanilla so it tastes like cus­tard, topped with fried ap­ple, raisins and wal­nuts or with grated car­rot and spices. Our hori­zons ex­panded con­sid­er­ably when, the Christ­mas just gone, I was given a waf­fle iron. We’ve sam­pled count­less vari­a­tions of waf­fles, both sweet and savoury – the recipe over the page is a clear favourite and one that works just as well for lunch and din­ner as it does at break­fast time. The baked beans are per­fectly sweet and salty at the same time and go beau­ti­fully well piled up high on top of the waf­fles! The ap­ple crum­ble gra­nola is de­li­cious served with yo­ghurt and fresh fruit. A word of warn­ing, how­ever – keep it out of reach be­cause temp­ta­tion may just get the bet­ter of you and be­fore you know it, you’ll find your­self eat­ing it by the fist­ful straight from the jar!


Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.