SUNNY SIDE UP
Breakfast goals? 1. Don’t skip it. 2. Mix it up. Humans cannot live on muesli alone, says Hannah Lewry. So how do cheesy flatbreads, easy veg fritters, smoky beans and eggs, ricotta frittata and choc-almond oats sound?
Be a champion and start your day with purpose and Hannah Lewry’s inspired breakfasts.
MEXICAN-INSPIRED BEANS AND EGGS
Serves 2
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 25 minutes
Woolworths snacking peppers 6, halved Woolworths baby sweet potatoes 6, halved olive oil 2T sea salt and freshly ground black pepper, to taste butter 30 g large free-range eggs 2
Woolworths fajita spice 1T
Woolworths black beans 1 x 400 g can, drained and rinsed fresh coriander, for serving red onion ½, sliced, for serving
1 Preheat the oven to 200°C. Toss the peppers and sweet potatoes in the olive oil, arrange on a baking tray and season to taste. Bake until the potatoes are tender and crisp for about 25 minutes.
The peppers might be ready before the potatoes; remove them from the oven until the potatoes are cooked. 2 Heat the butter in a hot non-stick pan and add the eggs. Once they are almost cooked to your liking, add the fajita spice and black beans to warm through, about 30 seconds. 3 Serve everything hot out of the pan with the sweet potatoes and peppers, coriander and sliced red onion. MEAT-FREE, WHEAT- AND GLUTEN-FREE
OVEN-BAKED TOMATOES WITH POACHED EGGS AND CHIMICHURRI ON TOAST
Serves 4
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 40 minutes
Woolworths harissa spice 1 t smoked paprika 1t chilli flakes 1t lemon 1, zested caster sugar 1t olive oil 3T sea salt and freshly ground black pepper, to taste
Woolworths exotic tomatoes
3, halved and quartered
Woolworths slicing tomatoes 4, halved garlic 1 head, halved
Woolworths oat-and-almond rye bread, pan-fried, for serving free-range eggs 8, poached, for serving
For the chimichurri, mix: coriander 15 g roughly chopped mint 10 g roughly chopped green chilli 1, sliced red wine vinegar 1–2 T olive oil ¼ cup sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 180°C. Combine the spices, lemon zest, sugar and olive oil. Arrange the tomatoes on a baking tray, spaced evenly apart, and spoon over the spice mix to coat evenly. 2 Roast for 30– 40 minutes, or until tender but not falling apart. Serve warm on the pan-fried toast with the poached eggs and chimichurri. MEAT-FREE
PLACINTE: WHOLEWHEAT FLATBREAD STUFFED WITH LEEKS, CHIVES AND DILL
Makes 3
EASY
GREAT VALUE
Preparation: 45 minutes, plus rising time Cooking: 20 minutes
For the dough: warm water 1 cup instant yeast 1 x 7 g sachet
sugar 1T olive oil
2T salt 1t
wholewheat flour 400 g
For the filling: baby leeks 400 g, sliced garlic 2 cloves, chopped olive oil 2T dill 10 g chopped chives 10 g chopped ground nutmeg 1t baby spinach 300 g, chopped sea salt and freshly ground black pepper, to taste
crème fraîche, for serving baby spinach, for serving lemon juice, for serving sea salt and freshly ground black pepper, to taste 1 To make the dough, combine ¾ cup warm water with the yeast and sugar and set aside for 5 minutes. Add the olive oil and salt and combine. Add the flour to the same bowl, then mix until it forms a dough. Gradually add the remaining water until the dough is the right consistency, not too wet or too dry. 2 Knead the dough until smooth, then place in an oiled bowl, cover and leave to rest until doubled in size, 30 minutes to an hour. Knead again for 10 minutes, then leave to rise again for 1–2 hours. 3 Meanwhile, prepare the filling. Fry the leeks and garlic in the olive oil until softened, then fold through the herbs and spinach to wilt. Season to taste. 4 To assemble, divide the dough into 3 equal balls and roll out into large circles as thinly as possible. 5 Divide the filling between the three circles, spreading it thinly in the centre leaving a border of dough, then fold it over back to the centre as you would a galette. 6 Pan fry in a hot nonstick pan in a generous glug of olive oil for 3–4 minutes on each side until warm, browned and cooked through. Serve warm with a dollop of crème fraîche, a squeeze of lemon juice and extra baby spinach. Season to taste. MEAT-FREE
FRITTATA WITH RICOTTA AND BASIL PESTO
Serves 4
EASY
GREAT VALUE Preparation: 5 minutes Cooking: 15–20 minutes
large free-range eggs 12 ricotta 100 g, torn
Woolworths basil pesto 3T sea salt and freshly ground black pepper, to taste
1 To make a plain frittata, preheat the oven to 200°C. Beat the eggs, season and pour into ramekins. Add the ricotta. 2 Bake for 15 minutes, or until set and golden brown. 3 To make a basil pesto frittata, add the pesto to the beaten eggs. CARB-CONSCIOUS, MEAT-FREE,
WHEAT- AND GLUTEN-FREE
CHOCOLATE-AND-ALMOND MILK STOVETOP OATS WITH SOYA BUTTER AND BERRIES
Serves 4
EASY
GREAT VALUE Preparation: 5 minutes Cooking: 30 minutes
water 3 cups
Woolworths rolled oats 90 g cocoa powder 1–2 t
Woolworths unsweetened almond milk, for serving honey, for drizzling
Woolworths soya butter, for serving Woolworths Flavourburst blueberries, for serving
Woolworths Medjool dates, torn, for serving (optional)
1 Place 2½ cups water in a small saucepan and stir through the oats. Bring to the boil, then turn off the heat, cover with a lid and leave on the hot stove plate for 20 minutes. It's crucial to keep the lid on and the pot over the cooling stove plate so the oats don't become stodgy. 2 Reduce the heat to medium and stir gently. Cook for a further 5–10 minutes, adding the remaining water to loosen the oats. Do not leave them unattended as they burn very easily. 3 Fold in the cocoa and a splash of almond milk. Divide between bowls and top with the honey, soya butter, blueberries and dates. Serve warm. DAIRY-FREE, MEAT-FREE
EASY BAKED VEGGIE FRITTERS WITH HARISSA BUTTER AND EGGS
Serves 4
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 30 minutes
For the fritters: carrots 3, peeled and grated
Woolworths Everyday potatoes 4, peeled and grated (do not rinse once grated) baby marrows 5, grated ground turmeric 1t cumin seeds 2 t, toasted and crushed coriander seeds 2 t, toasted and crushed white pepper ½ t (optional) chickpea flour 35 g olive oil 3T sea salt, to taste
Woolworths harissa spice 2t butter 50–100 g
Woolworths double-cream plain yoghurt, for serving large free-range eggs 8, boiled, for serving Italian parsley, chopped, to garnish
1 Preheat the oven to 200°C. Mix the grated vegetables. Drain off any excess liquid by placing batches in a clean tea towel and twisting to squeeze out the liquid. 2 Mix the spices, chickpea flour and 1 T olive oil, then mix with the vegetable mixture and season. 3 Line a baking tray with baking paper, then pat the fritters lightly with your hands to make patties about 1 cm thick. Arrange on the tray, drizzle lightly with olive oil and bake for 15 minutes, then turn over and bake for a further 10–15 minutes until the edges are crispy and lightly browned. 4 Heat the butter in a pan until it begins to bubble, add the harissa spice and fry for 10 seconds. Remove from the heat, spoon over the eggs and top with the yoghurt. Garnish with parsley. HEALTH-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE
Prepare the mixture ahead and keep it in a Ziploc bag in the fridge”