INGREDIENTS
1 cup wholemeal self-raising flour 1/2 cup self-raising flour, sifted 1/4 cup reduced-fat grated tasty cheese 1 medium zucchini, grated 3 slices (70g) honey leg ham, diced 1 1/4 cups skim milk 2 eggs, lightly beaten Olive oil cooking spray 1/2 cup plain low-fat yoghurt 1 tablespoon finely chopped fresh chives METHOD Step 1 Combine flours and cheese in a large bowl. Make a well in centre. Combine zucchini, ham, milk and eggs in a large jug. Add egg mixture to flour mixture. Stir until combined. Step 2 Lightly spray a non-stick frying pan with oil. Heat over medium heat. Drop 1 heaped tablespoon of batter into pan. Repeat to make 6 pikelets. Cook for 2 to 3 minutes or until bubbles start to form on surface. Turn over. Cook for 1 to 2 minutes or until golden and cooked through. Cool on a wire rack. Repeat with remaining batter to make 24 pikelets. Step 3 Combine yoghurt and chives in a small bowl. Stir to combine. Serve pikelets with yoghurt mixture. From: www.taste.com
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INGREDIENTS
6 eggs 1 tablespoon chopped fresh mint Salt & freshly ground pepper 125g feta, crumbled 2 tablespoons extra virgin olive oil 4 shallots, trimmed and sliced thickly 1 garlic clove, crushed 250g cherry tomatoes,quartered Mixed salad leaves, to serve METHOD Step 1 Whisk the eggs and mint together. Season with salt and pepper. Stir in the feta. Step 2 Heat the oil in a 20cm non-stick frying pan over a medium heat. Add the shallots and garlic, and cook for 2 minutes. Stir in the tomatoes. Pour over the egg mixture and shake pan gently to disperse the egg. Cook for 4-5 minutes or until almost set but still a little runny on top. Step 3 Preheat grill to high. Place the frying pan under the grill for 1-2 minutes or until set and golden on top. Cool or serve it warm with salad leaves. From: www.taste.com INGREDIENTS
6 eggs, lightly beaten 1 green onion, chopped 2 bacon rashers, sliced 1 small zucchini, shaved into ribbons using a peeler 2 tablespoons self-raising flour 2 tablespoons milk Salt and cracked black pepper 1/3 cup grated tasty cheese 8 cherry tomatoes or grape tomatoes, halved Chopped flat-leaf parsley, to serve METHOD Step 1 Preheat oven to 175°C. Line a 16 x 26cm (base measurement) baking pan with non-stick baking paper. Place the eggs in a large bowl and add the green onion, bacon, zucchini, flour, milk, salt, pepper and half of the cheese. Stir until well combined. Step 2 Pour the mixture into the prepared pan. Arrange tomato halves on top, pressing into the mixture slightly. Sprinkle with remaining cheese. Step 3 Cook for 20-25 minutes or until set and golden on top. Sprinkle with chopped flat-leaf parsley to serve. Slice and serve warm or refrigerate and serve later. From: www.taste.com INGREDIENTS
2 cups (210g) O&G Apple, Pecan & Coconut Bircher Muesli 1 cup (250ml) cloudy apple juice 1 1/2 cups (420g) low-fat Greek-style yoghurt 1 banana, thinly sliced 2 oranges, peeled, segmented 1 tablespoon dried goji berries 1 tablespoon pepitas (pumpkin seeds) 1/4 cup (30g) pecans or almonds, coarsely chopped Maple syrup, to serve METHOD Step 1 Place the muesli in a medium bowl. Pour over the apple juice. Add 1 cup (280g) yoghurt and stir to combine. Cover and place in the fridge overnight to soak. Step 2 Divide the muesli mixture among serving bowls. Top with the remaining yoghurt, banana, orange, goji berries, pepitas and pecans or almonds. Drizzle with a little maple syrup to serve. From: www.taste.com INGREDIENTS
1 onion, diced 1 tablespoon olive oil, plus extra to grease 1 large pita bread, split into 2 rounds, each cut into quarters 200g shaved ham 1/2 cup chopped basil, plus whole leaves to garnish 12 cherry tomatoes, halved 6 eggs METHOD Step 1: Preheat oven to 180°C. Heat oil in a frypan over medium heat and cook onions for 3-5 minutes until soft and lightly golden. Set aside. Step 2: Lightly oil a 6-hole (200ml each) muffin tray. Line each hole with a pita quarter, discarding remaining 2 quarters. Divide onion, ham, basil and tomatoes into each tart and crack an egg on top. Cook for 25 minutes or until whites of the eggs are just cooked. Garnish with basil. From: www.taste.com INGREDIENTS
1 1/4 cups (110g) rolled oats 1 1/2 cups (375ml) almond milk 2 tablespoons maple syrup 1 small ripe pear, cored, coarsely grated 125g blueberries 1 tablespoon poppy seeds Chopped pecans, to serve Blueberries, extra, to serve Thinly sliced pear, to serve Maple syrup, extra, to serve METHOD Step 1 Combine the oats, almond milk, maple syrup, grated pear, blueberries and poppy seeds in a medium bowl. Cover with plastic wrap. Place in the fridge overnight to soak. Step 2 Divide the oat mixture evenly among serving bowls. Decorate with the pecan, extra blueberries, sliced pear and extra maple syrup. From: www.taste.com INGREDIENTS
50g brown rice 100g baby spinach leaves 6 eggs 1 carrot, coarsely grated 1 zucchini, coarsely grated 65g Weight Watchers Cottage Cheese 120g cherry tomatoes, halved Fresh mint leaves METHOD Step 1 Place rice and 125ml water in a small saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, for 25 minutes or until rice is just tender. Step 2 Preheat oven to 180C or 160C fan-forced. Line a 26cm x 16cm (base measurement) slab tin with baking paper, allowing paper to hang over the 2 long sides. Place spinach in a large bowl. Add enough boiling water to cover. Soak for 30 seconds or until just wilted. Drain well. Step 3 Whisk eggs in a large bowl until combined. Season with salt and pepper. Stir in rice, spinach, carrot and zucchini. Pour into prepared tin and distribute evenly. Dollop cottage cheese over the top. Use the back of a spoon to lightly press cheese into egg mixture. Bake for 30–35 minutes or until golden and set. Step 4 Cut into slices and serve topped with tomatoes and mint. From: www.taste.com INGREDIENTS
1 and a 1/4 cups frozen raspberries 1 cup coconut yoghurt 2 cups milk 2 Weet-Bix, crumbled 2 tablespoons maple syrup 2 tablespoons coconut flakes, toasted METHOD Step 1 Blend 1 cup raspberries, yoghurt, milk, Weet-Bix and maple syrup in a blender until smooth. Pour into glasses. Step 2 Top with remaining thawed raspberries and coconut. Serve. From: www.taste.com INGREDIENTS
1 mango 400ml skim milk 1/2 cup low-fat natural yoghurt 2 tablespoons almond meal 1 tablespoon Manuka honey Ice cubes METHOD Step 1 Peel and chop mango and place in a blender with skim milk, low-fat natural yoghurt, almond meal, manuka honey and a few ice cubes. Step 2 Blend until smooth. Divide between 2 glasses. From: www.taste.com INGREDIENTS
50g (1 ⁄2 cup) traditional rolled oats 2 tablespoons chia seeds 1/4 teaspoon ground cinnamon 500ml (2 cups) almond milk Raspberry jam, to swirl Greek-style yoghurt, to serve Fresh raspberries, to serve Sliced natural almonds, to sprinkle Maple syrup, to drizzle METHOD Step 1 Combine the oats, chia seeds, cinnamon and almond milk in a bowl. Cover and place in the fridge overnight to soak. Step 2 Transfer the oat mixture to a saucepan. Cook, stirring, over medium-low heat for 5-10 minutes or until thick and creamy. Step 3 Divide the porridge among bowls. Swirl some jam through some yoghurt. Dollop over the porridge. Top with raspberries and almonds and drizzle with maple syrup. From: www.taste.com |
A collection of EduEat's favourite healthy and nutritious meals.It is essential to start off your day with good food so you can be sustained throughout the whole day, which is why we chose the best recipes for breakfast, morning tea/elevenses and lunch!
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