This recipe has to be the easiest to put together so make sure to spoil her with this delicious breakfast pot on Mothers Day!
1 tub fat free greek yogurt
2 cups your favourite granola – or make your own if you have time!
1 punnet fresh strawberries, hulled and halved
2 tablespoons honey
Easy granola recipe
3 cups rolled oats (not instant)
3 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup small-dice dried fruit – I use cranberries, flaked raw coconut and golden raisins
1/2 cup coarsely chopped raw or toasted nuts or seeds –
Line up 4 clear cups, large wine glasses or small breakfast bowls
Spoon 2 tablespoons of yogurt into each glass and smooth surface.
Spoon 2 tablespoons of granola overtop and smooth surface.
Spoon 2 tablespoons of strawberries
Repeat the process, adding a bit of honey here and there, to taste.
Easy and delicious!!
Yum! Trying this for dinner this week!
For some reason lately I have been having a serious craving for French Toast! I rarely make it and I don’t know why .I would eat it right now if I had some!
Thats why this has to be a perfect Mothers Day breakfast in bed! Daddy’s and kids take note 🙂
230 ml milk
1 tablespoon sugar
1 teaspoon vanilla extract
1, day old, soft baguette, cut into inch thick slices
cinnamon-sugar – combine 2 tablespoons of sugar with a half teaspoon of cinnamon.Sprinkle generously.
In a shallow bowl, beat eggs; add the milk, sugar, vanilla and salt. Soak bread for 30 seconds on each side. Cook on a greased hot frying pan until golden brown on all sides and cooked through. Serve with cinnamon-sugar and a dollop of greek yoghurt.
If you love tomatoes as much as I do you’ll love this soup. It can be served hot or cold too!
For a basic tomato soup
8 large fresh plum tomatoes, peeled and seeded
1 white onion
2 cloves garlic
400ml water or stock
few basil leaves
salt and pepper to taste
chopped raw tomato
fresh basil leaves
drizzle olive oil
Blanche your tomatoes by putting them in a pot of boiling water. After about a minute the skin should start to lift off. Place tomatoes in a bowl with iced water. Once cooled the skins should slip right off. Cut tomatoes in half and remove seeds.
In a soup pot, fry off finely chopped onion, garlic basil. Add the chopped tomatoes, stock and leave to simmer until thickened. Depending of preferred texture you may blend the soup to a finer consistency. Season to taste!
For the croutons. – Cut up a small maltese loaf, into bit size cubes. Toss in olive oil and either bake in the oven, grill or pan fry until golden and crunchy.
Serve soup topped with croutons and garnishes, with a drizzle of olive oil. Delicious!
for the marinade –
2 tablespoons coriander seeds
3 cloves of spring garlic
small handful of parsley
small handful of fresh coriander leaves
1 tablespoon rock salt
couple of tablespoons great quality olive oil
white pepper to taste.
How to butterfly your pork fillet
Holding the knife blade flat, so that it’s parallel to the board, make a lengthwise cut into the centre of the fillet, stopping short of the opposite edge so that the flaps remain attached. Open the fillet as you would a book.
Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the meat to the desired thickness. Alternatively ask your butcher to do it for you!
In a pestel and mortar crush the coriander seeds, salt and garlic. Add the parsley, coriander leaves and olive oil until you have a bright green paste. Alternatively you can use a food processor.
Smear the pork fillet with the mixture and let it marinade for up to 2hours.
Cooking methods may vary. This is a great BBQ recipe, alternatively you can pay fry, oven roast or grill. Timing depend on method. For this recipe I grilled it for approx 10 mins on each side depending on thickness.
Tips for cooking pork –
Pork is always best cooked over medium heat. Too hot and the meat will have a tendency to dry out
Pork (like all meat) continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving
Always cut meat across the grain to keep tender
Served on a wedge of fresh maltese bread and baby salad leaves. Drizzle fillet slices with the any juices from the pan.