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
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
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