Espresso Coated French Toast

Espresso Coated French Toast

This breakfast menu will definitely jolt your senses awake!
 
Total Time: 20 minutes
Prep: –
Cook: –
 
Ingredients Serves 2
Espresso Coated French Toast
Instant espresso powder
2 tbsp
Sweetened condensed milk
1 cup
Eggs
4
Cup heavy cream
¼
Salt
¼ tsp
1cm thick white bread (croissant optional)
8
Unsalted butter
4 tbsp
Method
Espresso Coated French Toast

Step 01

Whisk espresso powder with ½ cup of hot water in a small bowl. Reserve about 2 tablespoons of espresso liquid
Step 02
Whisk condensed milk into the remaining liquid.
Step 03
In a baking dish, whisk together eggs, cream, salt and the reserved liquid. Add the croissant or stale bread slices into the dish, making sure it’s properly coated.
Step 04
In a large non-stick pan, melt 2 tablespoons butter over medium heat.
Step 05
Add 4 slices bread or halved croissant, cooking it and turning it only once until it turns golden brown. Repeat with the remaining slices.

Drizzle with the espresso cream and bedazzle your taste buds.

Easy Bake Egg & Sausage Muffins

Easy Bake Egg & Sausage Muffins

Enjoy a Sunday morning breakfast with this easy bake recipe!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 12
Easy Bake Egg & Sausage Muffins
Eggs
8
Sausage or ground meat
200g
Cheddar cheese
1 cup
Salt and pepper
To taste
Bell pepper, mushrooms, onions, spinach
Optional
Method
Easy Bake Egg & Sausage Muffins

Step 01

Preheat the oven to 180°C.
Step 02
Brown the sausage (or ground meat) in oil and drain it after.
Step 03
Beat eggs in a bowl. Add the sausages (or ground meat), cheese, salt, pepper, and mix well.
Step 04
Pour the mixture into a greased full size muffin pan ⅔ full.
Step 05
Bake at 180°C for 30 minutes. Use toothpick to check for doneness.

These breakfast muffins contain a high dose of protein and healthy fats to give you the energy to start your day!

Beetroot Pancakes

Beetroot Pancakes

Add some colours to your breakfast table with some purple pancakes
 
Total Time: 10 minutes
Prep: –
Cook: –
Ingredients Serves 4
Beetroot Pancakes
Small, cooked whole beetroot, chopped
3
Milk
50ml
Self raising flour
200g
Baking powder
1 tsp
Maple syrup
2 tbsp
Vanilla extract
½ tsp
Eggs
3
Butter, melted + extra for frying
25g
Strong bread flour
1½ cup
Method
Beetroot Pancakes

Step 01

Blend the beetroot and milk in a jug with a stick blender until smooth.
Step 02
Pour into a bowl with the rest of the pancake ingredients and whisk until it is smooth and vibrant purple.
Step 03
Put a small knob of butter in a large, non-stick frying pan and heat over a medium-low heat until melted and foamy.
Step 04
Make 3 or 4 pancakes each made from 2 tablespoons of the batter. Cook for 2-3 minutes then flip over and cook for a further minute until cooked.
Step 05
Repeat with any remaining batter. You may heat the oven at lowest setting to keep the pancakes warm in there until needed.
Step 06
Serve with your favourite pancake toppings.

The secret to buttery-crisp edges with a soft, fluffy interior is to give the pan some time to become evenly hot.

Classic Scones with Jam and Clotted Cream

Classic Scones with Jam and Clotted Cream

Bright purple pancakes for a hearty weekend brunch.
 
Total Time: 15 minutes
Prep: –
Cook: –
Ingredients Serves 8
Classic Scones with Jam and Clotted Cream
Self-raising flour + extra for dusting
350g
Salt
¼ tsp
Baking powder
1 tsp
Butter, cut into cubes
85g
Castor sugar
3 tbsp
Milk
175ml
Vanilla extract
1 tsp
Squeezed lemon juice
1
Beaten egg
1
Jam and clotted cream
For topping
Method
Classic Scones with Jam and Clotted Cream

Step 01

Heat oven to 220°C.
Step 02
Mix the flour with salt and baking powder in a large bowl. Add the butter, then rub in with your fingers until it looks like fine crumbs. Stir in the sugar.
Step 03
Put the milk into a jug and heat in the microwave for about 30 seconds until warm. Add the vanilla and lemon juice, then set aside for a moment.
Step 04
Put a baking sheet in the oven.
Step 05
Make a well in the dry mix, then add the liquid and quickly combine it with a cutlery knife.
Step 06
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s smoother. Pat into a round about 4cm deep.
Step 07
Dip a 5cm smooth-edge cutter into some flour, and plunge into the dough. Then repeat until you have four scones. Press the remaining dough back into a round, and cut out another four.
Step 08
Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Step 09
Bake for 10 minutes until risen and golden on the top.
Step 10
When serving, top it off with jam and clotted cream.

Save it for another day by freezing it once it’s cool.

Hot Cross Buns with Raisins

Hot Cross Buns with Raisins

Try your hand at homemade hot cross buns this Easter!
 
Total Time: 50 minutes
Prep: –
Cook: –
Ingredients Serves 6
Hot Cross Buns with Raisins
Full fat milk
300ml + 2 tbsp more
Butter
50g
Strong bread flour
500g
Salt
1 tsp
Caster sugar
75g
Sunflower oil
1 tbsp
Fast action yeast
7g
Beaten egg
1
Sultanas or raisins
75g
Mixed peel
50g
Zested orange
1
Apple, peeled, cored and finely chopped
1
Ground cinnamon
1 tsp
Plain flour, extra for dusting
75g
Water
5 tbsp
Apricot jam
3 tbsp
Method
Hot Cross Buns with Raisins

Step 01

Bring milk to a boil then remove from heat and add butter. Leave to cool until it reaches hand temperature.
Step 02
Place salt, flour, sugar and yeast into a bowl. Make a well in the centre, pour in the warm milk and butter mixture, then add one egg.
Step 03
Using a wooden spoon, mix well and bring everything together with your hands until you have a sticky dough.
Step 04
On a lightly floured surface, knead the dough for 5 minutes until it’s smooth and pliable.
Step 05
Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave it to rise in a warm place for an hour.
Step 06
Add sultanas, mixed peel, orange zest, apple and cinnamon to the dough. Knead and leave it to rise for another hour.
Step 07
Divide the dough to 15 pieces. Roll each piece into a smooth ball on a lightly floured surface. Arrange buns on baking trays lined with parchment papers. Cover – but don’t wrap – with oiled cling film, and set aside for another hour.
Step 08
Heat oven to 220°C. Mix the flour with water to make the paste for the cross, adding 1 tablespoon of water at a time until it becomes a thick paste. Spoon into a piping bag with a small nozzle and pipe it along the buns.
Step 09
Gently heat the apricot jam to melt, then sieve to get rid of any chunks while jam is still warm. Brush it on top of the warm buns and leave to cool.

Legend has it that hot cross buns baked on Good Friday will not spoil!

Open Egg Sandwich

Open Egg Sandwich

A healthy and quick breakfast option for egg-lovers.
 
Total Time: 9 minutes
Prep: –
Cook: –
Ingredients Serves 3
Open Egg Sandwich
Large eggs, beaten
2
Multigrain bread, toasted
1 slice
Parsley, chopped
1 tbsp
Fresh chives, chopped
1 tbsp
Cherry tomatoes, cut into halves
3-4
Butter
2 tbsp
Oil
1 tsp
Salt and white pepper
To taste
Method
Open Egg Sandwich

Step 01

Heat oil over medium heat.
Step 02
Melt butter, add eggs, and stir for about 30 seconds until it starts setting around the edges.
Step 03
Add chives and fold eggs until it becomes fluffy. Set for about 2-3 minutes more.
Step 04
Place it on top of the toasted bread
Step 05
Add the cut tomatoes and parsley.

Serve this alongside a lovely leafy salad for a balanced meal!

Baked Peach Almond Oatmeal

Baked Peach Almond Oatmeal

Make this delicious oatmeal in advance and reheat it in the morning
 
Total Time: 50 minutes
Prep: –
Cook: –
Ingredients Serves 6
Baked Peach Almond Oatmeal
Rolled oats
2 cups
Light brown sugar
¼ cup
Salt
½ tsp
Ground cinnamon
1 tsp
Almonds, chopped
½ cup
Almond milk
2 cups
Large egg
1
Coconut oil - melted and slightly cooled
3 tbsp
Vanilla extract
1 tsp
Almond extract
¼ tsp
Peaches, chopped
1 ½ cups
Method
Baked Peach Almond Oatmeal

Step 01

Preheat oven to 350℃. Grease an 8x8 square baking dish and set aside.
Step 02
In a bowl, mix together brown sugar, salt, cinnamon, almonds, oats and baking powder.
Step 03
In another bowl, whisk the egg, coconut oil, almond milk, vanilla and almond extract.
Step 04
Place chopped peaches on the baking dish. Pour the oat mixture over them.
Step 05
Next, pour the almond milk mixture over the oats.
Step 06
Gently shake the baking dish to make sure the milk covers the oats evenly.
Step 07
Bake for 40 minutes or until the top is golden. Let it cool for 5 minutes and serve!

You may replace peach with any other fruit of your choice!

Breakfast Quinoa with Coconut Milk

Breakfast Quinoa with Coconut Milk

This power-packed breakfast is the perfect way to start your day!
 
Total Time: 20 minutes
Prep: –
Cook: –
Ingredients Serves 2
Breakfast Quinoa with Coconut Milk
Quinoa, rinsed
⅔ cup
Coconut milk
1 cup
Vanilla extract
2 tsp
Sugar
1 tsp
Ground nutmeg
A pinch
Ground cinnamon
¼ tsp
Nuts
Optional
Dried fruits
Optional
Method
Breakfast Quinoa with Coconut Milk

Step 01

Combine all ingredients in a saucepan over medium heat.
Step 02
Cook for 15 to 20 minutes, or until quinoa is fluffed.
Step 03
Add toppings of your choice.

To enhance the flavour, add fresh blueberries into the mix.

Chocolate Chip-Date French Toast

Chocolate Chip-Date French Toast

Wake your significant other, with a chocolaty feast this Valentine’s Day!
 
Total Time: 35 minutes
Prep: –
Cook: –
Ingredients Serves 2
Chocolate Chip-Date French Toast
Large egg yolks (save the whites for tomorrow)
6
Whole milk
1 ½ cups
Vanilla extract
1 tsp
Fresh orange juice
¼ cup
Grated orange zest
1 tsp
Brown sugar
2 tbsp
Ground cinnamon
½ tsp
Kosher salt
As needed
Unsalted butter, for frying
2 tbsp
Challah bread (cut into thick slices)
1 loaf
Chocolate chips
1 cup
Dates (pitted and chopped)
4
Method
Chocolate Chip-Date French Toast

Step 01

Whisk the egg yolks with milk, vanilla, orange juice and zest, brown sugar, cinnamon and a pinch of salt, in a large glass baking dish.
Step 02
Prick a few holes on each side of the sliced bread with a fork. Lay it in the egg mixture for 2 minutes, flip and repeat - till bread soaks up all the liquid. While the bread soaks, set a large pan over medium heat and add 1 tbsp of butter.
Step 03
While waiting for the butter to melt, use a slotted spatula or tongs to pick up the bread and allow excess egg mixture to drip off.
Step 04
Place the bread onto the pan after the butter is melted. Cook on one side for 2 - 3 minutes, while adding chocolate chips and chopped dates on the uncooked side of the bread. Flip and cook for another 2 - 3 minutes. Repeat with remaining slices of bread - add more butter when needed.
Step 05
Combine the maple syrup and bourbon. Warm up the mixture in the microwave, if you want. (You can make the syrup the night before; store in a jar in the fridge, then warm before serving.

Make fresh meringue with the remaining egg whites by adding sugar and whipping the mixture till stiff.

Healthy 3- Step Nasi Lemak

Healthy 3-Step Nasi Lemak 

Take the lemak out of your Nasi Lemak!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 8
Healthy 3-Steps Nasi Lemak
Rice
2 Cups
Ginger (sliced)
2-inch
Salt
1 Tsp
Virgin coconut oil
1 Tsp
Pandan leaves (tied in a knot)
3-4 Pcs
Cucumber
As needed
Eggs
As needed
Sambal Sauce
As needed
Method
AHealthy 3-Steps Nasi Lemak
Step
01
Rinse rice in pot till the water is clear. Toss in whole milk, ginger, salt and pandan leaves and let your rice cooker handle the rest.
Step 02
After the rice is done cooking, and is piping hot, spoon in 4-6 tbsps of virgin coconut oil.
Step 03
Serve with sambal, egg and cucumber slices.