Tag: breakfast recipes

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Interiors Addict Recipes

Foodie Friday: Mild chilli, avocado & goats cheese toast

Level up your toast game with today’s recipe – Mild chilli, avocado & goats cheese toast by Kathryn Bamford from The Wholefoods Refillery. Get 20% off your first order with the code JEN20.

Mild chilli, avocado & goats cheese toast

Adding Mild Chilli to avocado toast is like an instant cafe upgrade. This is sure to become a breakfast staple at your place!

  • sourdough bread
  • The Wholefoods Refillery Mild Chilli Butter
  • avocado
  • goats cheese
  • lemon (to serve)
  • coriander (to serve)
  • Black sesame seeds (to serve)
  • Salt and pepper (to serve)

  1. Toast your sourdough.

  2. Top with mild chilli butter, avocado, goats cheese, black sesame seeds and coriander.

  3. Squeeze your lemon over, add salt and pepper to taste and enjoy!
Breakfast, Brunch, Lunch
avocado, bread, brunch, chilli, goats cheese, healthy
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Interiors Addict Recipes

Foodie Friday: 3 ingredient banana pancakes

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Get 20% off your first order with the code JEN20 

3 ingredient banana pancakes

These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Top with the Wholefoods Refillery Macadamia Butter, maple syrup, and some blueberries, and you've got yourself the perfect morning. ⁠

  • 1 banana
  • 2 eggs
  • 1 tbsp almond meal
  • The Wholefoods Refillery Australian macadamia nut butter (to serve)
  • Maple syrup (to serve)
  • Blueberries (to serve)
  1. Heat a non-stick pan with butter or spray coconut oil.
  2. In a blender, add the banana, eggs, and almond meal. Blend until combined.
  3. Pour mixture onto the pan to make your desired pancake size. Cook until bubbles appear, flip and cook for a further few minutes or until cooked through. Cook the rest of the pancake batter in batches adding more butter or coconut oil to the pan as needed.
  4. Serve pancakes with macadamia nut butter, a drizzle of maple syrup, and blueberries.
Breakfast, Brunch
banana, breakfast, brunch, easy breakfast, pancakes
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Dining Recipes

Foodie Friday: Eggs with chickpeas, spinach and tomato

Today’s breakfast recipe is by Megann Evans for The Glycemic Index Foundation. Try this to keep the whole family energised and ready for the day ahead.

Eggs with chickpeas, spinach and tomato

Hearty eggs and good quality (low GI) carbs! Here's a one-pan wonder and vegetarian winner.

  • 1 tbs olive oil
  • 1 can chickpeas (drained and rinsed)
  • 1 French shallot (or 2 spring onions) (finely diced)
  • 1 clove garlic (crushed)
  • 2 cups baby spinach
  • 4 eggs
  • 1/4 cup parmesan cheese (shaved (optional))
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 punnet cherry tomatoes (halved)
  • low GI bread ((optional))

  1. In a non-stick fry pan, add olive oil and bring to medium heat

  2. Add the French shallot and garlic, stirring regularly, cook for 2mins (until tender and fragrant)

  3. Add chickpeas and cook for approx. 3 mins

  4. Add spinach and tomatoes and cook for another 2-3 mins

  5. Make spaces in the mixture in the frypan and crack an egg inside of them

  6. Cook for 3-5 more mins or until egg whites are almost set

  7. Cover, and cook for 1-2 mins or until egg whites are set (yolks should still be runny)

  8. Serve chickpea mixture with an egg in a shallow bowl and sprinkle salt, pepper and parmesan cheese shavings, and a slice of low GI toast

Breakfast, Brunch
easy breakfast, healthy, one pan
Categories
Interiors Addict Recipes

Foodie Friday: Cinnamon, cranberry & macadamia quick oats 

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This cinnamon, cranberry & macadamia quick oats recipe is like dessert for breakfast and we are totally here for it! #drool. Get 20% off your first order with the code JEN20 

Cinnamon, cranberry & macadamia quick oats

Whoa! It's like dessert for breakfast and we are totally here for it! #drool

  • 1/2 cup organic quick oats
  • 2/3 cup milk of your choice
  • 1/4 tsp true cinnamon
  • The Wholefoods Refillery Cinnamon Donut Spread (to serve)
  • Cranberries (to serve)
  • Pumpkin seeds (to serve)
  • Macadamias (to serve)
  • 1 pinch salt (to serve)
  1. In a microwave safe bowl, place the milk, oats, cinnamon and pinch of salt. Stir to combine.
  2. Microwave for 2.5 minutes, stirring every 30 seconds.
  3. Top with cinnamon donut spread, macadamias, pumpkin seeds and cranberries as desired. Enjoy!
Breakfast, Brunch
breakfast, cinnamon, easy breakfast, oats, Porridge
Categories
Recipes

Foodie Friday: Sweet potato breakfast bowl

This week’s recipe is brought to us by Australian Sweet Potatoes and by dietician Marika Day.

Sweet potato breakfast bowl

A delicious breakfast bowl packed with nutrition, this sweet potato bowl only takes 15 minutes to make.

  • 200 g sweet potato (approximately half a medium sweet potato)
  • 1 tsp salted butter
  • 1 egg
  • 3 stalks of broccolini
  • 2 handfuls baby spinach
  • Chilli flakes (to serve)
  1. Peel sweet potatoes and dice into large cubes. Bring a saucepan of water to the boil with a pinch of salt.
  2. Add sweet potato and allow to boil for 10 minutes or until soft and cooked through.
  3. Meanwhile place broccolini in a microwave safe dish with a dash of water. Cover and microwave on high for 1 minute. Add spinach leaves and return to the microwave to steam for a further 1 minute. Drain and season with salt and pepper.
  4. Poach, boil or fry your egg in a pan until cooked to liking.
  5. Drain sweet potato and add butter. Mash until smooth and creamy. Season with salt and pepper.
  6. Place sweet potato into a bowl and top with greens and egg. Sprinkle with chilli flakes.
Breakfast
breakfast, chilli, gluten free, health food, healthy, quick meal, sweet potato

Foodie Friday: Culina et Vinum’s Green Breakfast

This Green Breakfast (poached eggs, avocado, spinach, green sauce and toast) is by Naomi Lowry, head chef at Culina et Vinum in Elizabeth Bay, Sydney. Ingredients Salsa Verde: Blend together:…
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Recipes

Foodie Friday: Brunch Bruschetta

brunch bruschetta

Foodie Friday

Light, full of flavour and delicious to boot, this brunch bruschetta is the perfect accompaniment to a deliciously long summer weekend brunch.

Pairing toasted sourdough with creamy ricotta, salty prosciutto and sweet and tangy balsamic-roasted tomatoes, it’s perfect alongside a glass of sparkling chardonnay or a crisp Pinot Grigio. And the best bit? It takes less than 10 minutes to prep and you can have this brunch bruschetta on the table in 30.

This recipe was created by Jacob’s Creek

Serves 8 | Prep 10 minutes | Cook time 30 minutes

brunch bruschetta

Ingredients

  • 400g cherry truss tomatoes
  • 1 tbs balsamic vinegar
  • 8 slices sourdough bread
  • 300g ricotta
  • 150g baby spinach leaves
  • 8 slices prosciutto
  • Basil leaves, to serve
  • Balsamic glaze, to serve

Method

  1. Preheat oven to 180˚C (160˚C fan-forced). Line a baking tray with baking paper. Place tomatoes on lined tray and spray with olive oil spray. Drizzle with vinegar. Season. Bake for 12-15 mins or until tomatoes begin to collapse.
  2. Heat a barbecue grill or chargrill on medium heat. Spray bread slices with olive oil spray. Cook each side for 1 min or until toasted and golden.
  3. Spread bread slices evenly with ricotta. Top with spinach, prosciutto and tomato. Season. Sprinkle with basil leaves and drizzle with balsamic glaze to serve.

More Foodie Friday recipes here

Categories
Recipes

Foodie Friday: Culina et Vinum’s Green Breakfast

This Green Breakfast (poached eggs, avocado, spinach, green sauce and toast) is by Naomi Lowry, head chef at Culina et Vinum in Elizabeth Bay, Sydney.

Ingredients

Salsa Verde:

Blend together:

1 bunch of parsley
1/2 bunch basil
1/2 bunch mint
2 lemons, zest and juice
225ml olive oil
Seasoning

For the whole dish:

2 slices sourdough
2 eggs
½ avocado
50gm spinach
Salsa verde (made as above)
Seasoning

Method

Slice avocado and fan out on plate.

Toast bread and butter, put onto plate.

Put a pot of water on the stove and add white vinegar and salt to it. Bring to boil and then turn down to a simmer. Crack egg(s) into water and cook for 3 minutes for soft poached eggs.

While eggs are poaching, sautee spinach, seasoning with salt and pepper.

Place eggs and spinach on plate and then add salsa verde to dish.

Serve immediately.

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