She’s always been there making breakfast for you, surprise mum this weekend with breakfast in bed. We’ve gathered three of the best breakfast recipes that could only be fitting for mum.
Cinnamon French Toast Recipe With Poached Mandarins in Champagne and Mint
Serves 4
Ingredients:
For the Cinnamon French Toast
3 whole eggs, whisked together in a bowl
¼ cup milk 1 vanilla bean, cut length ways, seeds scraped (keeping the seeds)
⅓ cup fine castor sugar
¼ cup pouring cream
1tsp ground cinnamon
1tsp lemon rind, finely grated 20g unsalted butter
8 thick slices fruit bread
16 mint leaves, sliced thinly
Poached Mandarins
2 cups champagne
½ cup sugar
8 green cardamom pods
1 x stick cinnamon stick
1 whole star anise, lightly crushed
6 mandarins, peeled, white pith removed, quartered and halved crossways
Cardamom Cream
1 x 300ml double cream 1tbsp icing sugar mixture
¼ tsp ground cardamom
Method:
For the Cardamom cream
1. Combine the cream, sugar and cardamom in a bowl and whisk until the mixture thickens slightly. Cover and keep in the fridge for later use.
To poach the mandarins
1. Place the champagne, sugar, cardamom, cinnamon and star anise in a saucepan over low to medium heat and stir for 2-3 minutes or until the sugar has melted.
2. Increase the heat to high and bring to the boil.
3. Add the mandarins and cook for 2-3 minutes, then take the pot off the heat and set aside.
4. Allow to cool for 10 minutes before removing the mandarins and placing them on a tray.
5. Place the poaching mixture back on the stove and bring back to the boil then turn the heat down and simmer for 10 minutes or until the mixture thickens.
For the French Toast
1. In a clean bowl whisk together the eggs, milk, vanilla seeds, sugar, cream, cinnamon and lemon rind.
2. Heat a non-stick frying pan over medium heat, melt the butter until it begins to bubble.
3. Dip the bread slices into the egg mixture and place them carefully on the fry pan to cook. Cook in batches, for 2 minutes each side or until golden.
To Serve
1. Divide the cinnamon French toast between 4 plates with a little of the poached mandarins.
2. Pour over the syrup and top with cardamom cream.
3. Sprinkle over with the sliced mint.
Recipe by Luke Mangan
Vegan Chocolate Piklets With Chocolate Topping Recipe
Serves: 2
Prep Time: 5 minutes
Cooking Time: 10 minutes
Ingredients:
Pikelets:
1 cup Vitasoy Soy Milky Lite
1/4 cup water
1 cup self-raising flour
1 tablespoon corn flour
1 tablespoon sugar
Dash vanilla
2 tablespoons cocoa
Topping Ingredients:
2 tablespoons cocoa
2 tablespoons coconut oil
2 tablespoons maple syrup
Strawberries, to serve
Method:
1. Make the topping: Melt the cocoa, coconut oil and maple syrup and stir until smooth. Set aside.
2. Make the pikelets: In a blender (or you can beat it all in a bowl) add all ‘pikelet’ ingredients, including the Vitasoy Soy Milky Lite, and blend until smooth without lumps.
3. In a frypan on high heat, spray with oil and drop 2 level tablespoonfuls of the batter mixture into the pan and cook until bubbles appear on the surface.
4. Flip to the other side for another 30 seconds or so until just browned. Set aside. Continue frying until all of the batter is used.
5. Stack the pikelets and add a light layer of chocolate topping between each layer. Serve with strawberries and enjoy!
Recipe by veggieful.com for Vitasoy
Chai Spiced Tea
Serves 4
Ingredients:
4 English breakfast tea bags
2 cinnamon sticks
4 cloves
2 heaped tablespoons soft brown sugar
1 teaspoon ground ginger
600ml lite milk
1 whole nutmeg, for grating
Method:
Place all the ingredients in a small saucepan, grate in two-thirds of the nutmeg and add 350ml of water. Give it a stir and place over a medium-high heat. Gently bring to the boil, then turn the heat down and simmer for 12 to 15 minutes to allow the flavours to infuse. Strain into a teapot or straight into cute little heatproof glasses and serve.
Recipes courtesey of Woolworths
