Rise & shine

These de­li­cious and nu­tri­tious break­fast or brunch dishes will set you up for a good day, says NZ House & Gar­den food ed­i­tor Sally But­ters. STEWED RHUBARB WITH ROSE­MARY & BLUE­BER­RIES

Waikato Times - Your Weekend (Waikato Times) - - Weekend Kitchen -

The stew­ing for this dish is done in a low oven rather than in a pot. It’s a longer process but the re­sult is de­li­cious and re­quires less sweet­ener (honey rather than re­fined sugar) than you might imag­ine.

450g rhubarb, cut into 2cm pieces 250g blue­ber­ries, fresh or frozen (do not thaw) 5cm sprig of rose­mary Thinly peeled strip of or­ange rind (no pith) Thinly peeled strip of lemon rind (no pith) ¼ cup liq­uid honey ¼ cup boil­ing wa­ter

Heat oven to 150C. Place rhubarb, blue­ber­ries, rose­mary and strips of peel in a non-re­ac­tive oven­proof dish. Com­bine honey and wa­ter, pour over fruit and toss to coat. Cover with a piece of foil and bake 30 min­utes. Re­move foil and bake a fur­ther 30 min­utes or un­til rhubarb is soft. Serve warm or chilled. Makes about 3 cups

BA­CON & EGG BREAK­FAST BURG­ERS We used eye ba­con (smaller, leaner rash­ers of mid­dle ba­con) but these muf­fin burg­ers would also work well with split grilled sausages or warm ham off the bone. You could also try adding a few slices of av­o­cado or sauteed Por­to­bello mush­rooms.

Vine toma­toes in bunches (enough to serve 6) 2 ta­ble­spoons bal­samic vine­gar 1 ta­ble­spoon brown sugar 2-3 small sprigs rose­mary 6 English muffins, pulled apart 12-18 slices rind­less eye ba­con 6 eggs About 1 cup rocket leaves 1 ta­ble­spoon whole­grain mus­tard 1 tea­spoon liq­uid honey 1 cup hol­landaise sauce (eg Kato brand)

Heat oven to 180-200C. Toss toma­toes with vine­gar, brown sugar and rose­mary leaves and roast 10-12 min­utes un­til just burst­ing. (Or cut larger toma­toes in half and cook 5-8 min­utes in a fry­ing pan or pre­heated oven un­til juicy and start­ing to caramelise.) Toast muffins un­til golden and keep warm. Fry or bake ba­con un­til crisp and cooked to your lik­ing. Fry eggs in a lit­tle ba­con fat left in the pan and cover for 1 minute to set yolks (or poach eggs if pre­ferred). To serve, layer muffins with ba­con, eggs and rocket leaves. Driz­zle over com­bined mus­tard, honey and hol­landaise then top with re­main­ing muf­fin and roasted toma­toes. Serves 6

GRAIN-FREE GRA­NOLA This nutty, seedy mix teams well with the stewed rhubarb (recipe left) and a spoon­ful of co­conut yo­ghurt. It can also be used as a dessert top­ping – sprin­kled over stewed fruit and served with a scoop of ice­cream or some fresh cream – or just nib­bled as a snack

150g Brazil nuts 150g nat­u­ral al­monds 150g wal­nut pieces 150g pump­kin seeds 100g sun­flower seeds 50g chia seeds 50g sesame seeds 150g honey 50g maple syrup 2 ta­ble­spoons olive oil 1 tea­spoon ground cin­na­mon 1 tea­spoon vanilla ex­tract 1 or­ange, finely grated zest 60g ground al­monds 100g co­conut chips 1/ cup freeze-dried rasp­ber­ries

3

Heat oven 140°C. Line 2 oven trays with bak­ing pa­per. Com­bine nuts and seeds in a large bowl. Gen­tly heat to­gether honey, maple syrup, olive oil, cin­na­mon, vanilla and or­ange zest, stir­ring un­til com­bined. Pour over nut mix­ture and stir un­til com­pletely coated. Spread mix­ture thinly over trays and bake 30 min­utes, stir­ring once or twice. Take from oven and add half the ground al­monds to each tray, toss­ing to coat mix­ture. Re­turn to oven for 10 min­utes then half the co­conut chips to each tray and toss once again. Cook a fur­ther 5-10 min­utes – gra­nola is ready when the nuts are crisp and golden. Take from oven and al­low to cool, toss­ing mix­ture with your hands once or twice to break gra­nola into clus­ters. Once cool, add freeze-dried rasp­ber­ries. Store gra­nola in an air­tight con­tainer. It will keep for sev­eral weeks (longer if in the fridge). Makes about 10 cups or 20 serves

Bernadette Hogg, Recipes & food styling: Jo Wil­cox Styling: Claudia Kozub Pho­to­graphs: Kieran Scott, Manja Wachsmuth

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