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Anna Jones’s three-meal plan to get your 10-a-day | The modern cook | Life and style. Breakfast: Rye and vanilla malt overnight oats Although peaches are used here, any seasonal fruit will work, depending on when you’re making it: pears, extra apple, plums, bananas, figs, stewed quince, diced mango … take your pick. Makes 2 bowlsFor the overnight oats 80g rolled oats 50g rye flakes1 lemon 200ml almond milk (or milk of your choosing)1 apple In the morning 1 tsp barley malt or maple syrup 2 ripe peachesA dollop of Greek yoghurt A handful of almonds, toasted and roughly chopped 1 The night before you want to eat this for breakfast, combine the oats and rye flakes in a bowl with the zest of half the lemon and the milk. Grate the apple into a little bowl and squeeze over a tiny bit of lemon juice, toss to stop browning, then add to the oats.

Cover and put in the fridge overnight to soak. 2 In the morning, sweeten the oats mixture with a drizzle of barley malt or maple syrup, then mix well. 3 Divide between two bowls and slice the peaches over the top. Dinner: Massaman curry. Anna Jones’s recipes for making porridge more interesting | The modern cook | Life and style. Porridge: do we really need a recipe for that? That for me is the real joy of porridge – it is simple; foolproof even. I have come to learn it’s a very personal thing, a ratio between oats (or other quick-cooking flaked grains) and a liquid, be it water, milk of any kind, juice or even, if you veer towards decadence, a bit of cream.

No two people I know make it quite the same way, and I know of a few households where porridge is made in individual pans to suit differing requirements of oats, milk, consistency and flavour. I have had an up-and-down relationship with porridge my whole life. That’s when I began experimenting. Porridge is a quick, easy and cheap way to experiment with flavours – and not just sweet ones.

Weekday porridge recipes must be quick enough to cook on a stove in under 10 minutes (this baked porridge is equally quick to throw into a dish and stick in the oven, but it’s definitely a weekend affair in our house). To serve2 tbsp almond butterA handful of chopped almonds. Baked Oatmeal with Berries and Lentils - Dinner With Julie. It seems everyone is making baked oatmeal these days – or maybe just Molly and Jeanette (hi!)

– but each time I see it I think – I should give that a try with red lentils. And so this morning when I woke up to grey, and (yet more) snow on the ground, watched the neighbour scrape ice off the car windshield, and had to return from the bathroom to retrieve wooly socks to protect my feet from an ice-cold floor, I grumpily decided that this might be the day to give it a go. When I wrote Spilling the Beans with my junior high school BFF Sue, baking possibilities opened up when she mentioned her habit of stirring a spoonful of lentils into her morning porridge to boost fibre and protein. Genius, I say. Yes, excited by lentils.

And yes, they bake in beautifully, slipping by undetected by those not in the know. Our seven healthy starts to the day will help you build muscle, lose weight and get more energy. Gluten and dairy free porridge recipes from Maple & Fitz: Miso Oats & Quinoa Kick | The Foodie Diaries. Did you know that one in two Brits are porridge eaters, while nearly a quarter do so almost daily? I definitely know which side I veer on – whether in Bombay or in London, my day isn’t complete without a bowl o’ oats. What I really love most about this humble grain is that it effortless absorbs a variety of flavours – sweet, salty, tangy, spicy – you name it, the creative possibilities are just endless! Case in point: the breakfast miso porridge at Maple & Fitz, one of my favourite healthy hangouts in London dedicated to delectable clean eats and treats. Try it for yourself – Cordon Bleu-trained chef and the cafe’s founder, Adria Wu shares her signature recipe with us here, along with another savoury porridge creation with a quinoa kick… Maple & Fitz Signature Miso Oats Gluten and dairy free savoury porridge recipe Serves 2 Ingredients 120g jumbo (large) gluten free oats700 ml water1-2 tsp white miso paste1 tsp tamari (or soy)1/4 tsp sesame oil Toppings Quinoa Kick.

The 10 best breakfast recipes. Warm grapefruit and orange with toasted coconut An invigorating, caramelised, citrus fusion, mellowed with sweet, toasted coconut – a great start to your day. Serves 2–3 2 large pink grapefruit3 oranges1 tbsp brown sugar15g unsalted butter, cubed75g desiccated coconut 1 Preheat the grill to high. 2 Using a sharp knife, cut the peel from the grapefruit and oranges, then slice the flesh into 1cm-thick rings. 3 Arrange in a shallow baking dish. 4 Grill until the fruit is lightly browned. The Breakfast Book by Dorset Cereals (Pavilion). The full Italian Not the lightest of breakfasts – more of a hefty brunch to fuel a long walk or some other mildly strenuous exertion. Serves 8 2 red onions, finely sliced2 tbsp white wine vinegar1 heaped tsp caster sugarA knob of butter2 x 500g rings Tuscan or Cumberland sausageOlive oil2 eggsA splash of milkA pinch of fresh rosemary, chopped8 slices of day-old breadSalt and black pepper 1 Put the onions in a small saucepan with the vinegar, sugar and butter.

Fuzzy’s Protein Pancakes Recipe | ONIN London. Fuzzy’s Protein Pancakes Recipe Another super easy recipe and so tasty. These have been my breakfast for the last several weeks. Feels like dessert at breakfast. The original recipe came from Makes 2 Calories (per pancake) 106 Fat 0.7g Carbohydrate 6.5g Protein 18.7g Fibre 0.8g Ingredients - Quarter cup Rolled Oats - 80g Cottage Cheese - Half cup Egg Whites - Half scoop Protein Powder of choice (I have used both natural and flavoured protein powder) - Quarter teaspoon Coconut Oil 1.

I serve mine with a tablespoon of nut butter and some sliced fruit. Check out more recipes here: Lemon Ricotta Pancakes with Lemon Maple Syrup - Dinner With Julie Dinner With Julie Lemon Ricotta Pancakes with Lemon Maple Syrup - Dinner With Julie. I decided this morning that it was spring enough for lemon ricotta pancakes. Unfortunately this meant it was also spring enough to pull on our rubber boots and head out to the mud pit that is our back yard armed with garbage bags and poop scoops and attempt to make it a little less like a slushy poo Slip-n-Slide. The top layers of the glacier behind our house have melted, leaving a thick, icy, dirty underbelly, complete with pieces of Lou’s blankies, socks, kitchen utensils that have been missing since Thanksgiving, and Star Wars action figures half-embedded in ice.

(Mike needed to boil the kettle and pour it over Han Solo in order to retrieve him. It was almost like carbonite.) It’s a good thing we were so fortified by breakfast. Today it occurred to me that while lemon-ricotta pancakes most often come with berries on top, I might add another lemon dimension with a sweet-tart lemon syrup to drizzle over.

One Week Ago: Peanut Butter & Banana Chocolate Chunk Cookies. Coconut lovers beware. I haven’t used canned pumpkin for a few weeks now and was wondering if I would still be in the mood for it. Pumpkin seems so fall/winter-ish to me but I thought I’d give it a shot. I had one can left and was ready to bust it open to try with my Irish steel cut oats. My answer was soon solved. I am without a doubt not tired of pumpkin. This was by far my best bowl of pumpkin oats ever. Insanely creamy, perfectly spiced, and perfectly topped. I Don’t Care That It’s Spring I Still LOVE Pumpkin OATS [kind of a long recipe name…but whatev] 1/4c Irish steel cut oats 1 1/4c water 1/3c rice milk 1 medium banana, thinnly sliced 1/3c pumpkin puree 1/2t cinnamon 1t vanilla a few shakes of Nutmeg + Ginger Topped with: ~2T walnuts 1T wild berry jelly [organic WF brand] 1t Artisana’s cacao bliss + 1T pnut butter [melted, lightly stirred] Boil 1c water Add steel cut oats + stir until the water starts to slightly thicken [~1-2min] Simmer for about 10-15min.

I’m feeling about 90% better today. Hiiiiiii :) Top 5: Incredible Winter Porridge RecipesAbout Time Magazine. The mornings are getting darker and colder as the autumnal weather approaches, and let’s face it, there’s nothing more we want to do than hit snooze and roll over for another five minutes kip. But waking up to one of these beauties is another story. In celebration of World Porridge Day, we’ve collected the very best porridge recipes on the net to make your mornings marvellous.

Porridge plays a huge role all over the world, and founders of the day, charity Mary’s Meals, are hoping to help draw attention to all the good porridge can bring and how we can all raise vital funds for the charity by making our favourites. Whether you want to load up on fruit, fancy a sweeter treat or instead, are looking for a lighter option, we’ve got you covered. . #1 The Fruity One: Berry Healthy Maple Porridge Method: 1. 2. 3.

Notes: Substitute the sunflower seeds for a mixture of pumpkin, sesame and poppy seeds. Recipe and image courtesy of Clarks Maple Syrup – see more here. Serves 1 1. 2. 3. 4. 5. Serves 1 1. Banana Cream Pie Overnight Oats | Cinnamon Soliloquy. Good afternoon! Have a recipe. A creamy, cold sweet delicious full-of-goodness recipe! I based this (obviously) on banana cream pie – I really wanted to make a creamy version and I decided that the best way for this was to do it as an overnight oats recipe. This is really delicious – the banana works with the yogurt and vanilla to make a creamy, dreamy, desert-like bowl of breakfast! Banana Cream Pie Overnight Oats Ingredients: 1/2 cup / 45-50g rolled porridge oats 1/2 cup / 120ml milk of your choice/water (I recommend milk for creaminess) 1/4 cup plain (greek) yogurt 1 ripe banana 1/2 tsp vanilla extract (optional: sweetener to taste e.g. tsp honey/brown sugar/syrup/sweetener) tiny pinch salt Method: 1. 2. 3. 4. 5. 6.

Like this: Like Loading... Hot Cross Bun Baked Porridge | Cinnamon Soliloquy. Hi there everyone! As you know Easter is nearly upon us, and as it is Good Friday tomorrow I thought I would share my spin on the traditional food eaten on Good Friday: the Hot Cross Bun! Obviously I wanted to incorporate oats so I have come up with my version of Hot Cross Bun Baked Porridge! It is really delicious – the spice combined with the sweet fruit and the tang of the orange zest really present those traditional Easter flavours. So get baking tomorrow morning and prepare yourself for a sweet, healthy, delicious and (semi)traditional breakfast! Ingredients: For the porridge: 1/2 cup / 45-50g rolled porridge oats 1/2 cup / 120ml milk of your choice 1 apple, finely diced (if you want a smoother, more bread-like texture you can microwave it and mash it up a little!)

1/4 cup / 25g raisins/sultanas/currants (your choice!) 1/2 tsp orange zest 1/2 tsp cinnamon 1/2 tsp baking powder tiny pinch salt (optional: sweetener to taste e.g. tsp honey/sugar/syrup/sweetener) For the cross: 2 tsp plain flour water. Food - Recipes : Healthy plum crumble. Jack Monroe’s black pudding and carrot hash recipe. There is a thing that happens when your better half runs a pork restaurant – you start to become a bit obsessed, incorporating pig into everything with gay abandon.

It starts with lardo on toast and ends up with bacon in ice-cream … everything’s better with a top-up of vitamin P. And once you have a reputation as a pig obsessive, people shower you with porcine presents. Where they might have once bought flowers, you get a packet of sausages or a fennel rub. A particularly memorable piggy gift recently was from my German friend Lea, who left a trail of blutwurst in her wake. Soft, dense, meaty and delicious, blutwurst is the black pudding for black pudding junkies – and so the morning after her boozy leaving dinner the night before, this happened.

Hangover food at its finest, with no more foggy-headed incompetency required than to grate some stuff, blearily mash it together and dollop it into a frying pan. (Makes around 10 fritters) 200g potatoes 400g carrots 1 large onion, finely diced. Season’s eatings: baked rhubarb. Rhubarb is available all year round, as it grows well in a hot house, and can be “forced” (a process by which the plant’s crown is covered, forcing the rhubarb to produce early), but rhubarb is still a symbol of spring.

We have such mild winters in Australia, there’s no great melt, except in alpine regions. There’s no cracking of frozen lakes, no creak and groan of unfreezing. It’s only imported trees that lose their leaves – for the most part winter is still green. But we still have a yearning for warmth, and there’s a great celebration in the lengthening days. In its preparation rhubarb is usually treated as a fruit, but it is a perennial vegetable. Roasted rhubarb is a simple recipe. As it’s roasting it will fill the kitchen with a sweet orange scent. 1 bunch rhubarb (500g), washed, the ends trimmed, and cut into 5-10cm lengths125g castor sugarZest of one orange2 vanilla beans, split down its length Pre-heat the oven to 180C (350F).

Serve hot with waffles or pancakes. Food - Recipes : Mexican sweetcorn pancakes, poached eggs and salsa. Baked Banana Oatmeal. Baked Oatmeal turned out great!!! I studied a bunch of recipes and came up with my own based on other techniques. Of course mine featured banana as the star ingredient! 1) Bananas Slice 2 bananas. 2) Combine the dry ingredients: 2 cups rolled oats1 tsp baking powder1/4 tsp kosher salt 3) Combine the wet ingredients: 1 egg, beat1 mashed banana1.5 cups skim milk1 tsp vanilla 4) Pour the wet ingredients into the dry. 5) Line an 8″ pan (square or round) with parchment paper (for easy removal and cutting!). 6) Layer some banana slices on the bottom. OR just use cooking spray – or a pie dish (which is harder to get out in one piece but saves having to use parchment) 7) Pop into a 375* oven for about 26 minutes. 8) After 26 minutes, increase heat to broil, sprinkle oatmeal with 1 heaping tbsp brown sugar and broil for 3-4 minutes. = bubbly caramelized sugar topping!

Makes 4 portions about 275 kcal, 6 grams fiber and 11 grams protein each. The Hot Plate » Polenta Breakfast Bake. One of my favourite things about the weekend is Sunday brunch. I love brunch so much, I try to have it every weekend just so I can make my Polenta Breakfast Bake. This bake is the perfect meal to serve with fresh fruit or a salad because it already has sausage and carbs! I especially love this meal because I suffer from something called pernicious anemia. This is similar to an iron deficiency but instead it occurs when the body is unable to absorb B-12. During my university years when the symptoms started to manifest I had no idea why I was feeling so low energy. After a year, we realized that it was as simple as taking a daily supplement to get me back to my bubbly self. Ever since then I take special care to make sure that I enjoy foods that are also rich in Vitamin B-12. This Polenta Sausage Bake is an easy and delicious way for me to get 25% of my recommended daily intake without even trying.

Not only is this bake full of vitamins and calcium, it also tastes amazing. Ingredients Steps. Pumpkin French Toast. Almond sweet potato biscuits + mushroom gravy. ANDY'S FAIRFIELD GRANOLA. Baked Carrot Cake Oatmeal. Pear, cocoa, hazelnut and raspberry baked oatmeal. With ease: baked oatmeal with blueberries,coconut & dried apricots. World pancake recipe: pani pol from Sri Lanka. Mini Apple Cinnamon French Toast Casseroles.

Super-healthy banana bread. Irish oat porridge with banana, mango and coconut milk recipe | Yotam Ottolenghi. What Should I Eat For Breakfast Today ? Danish rye bread and beer porridge recipe. Spicy Sausage and Egg Breakfast Casserole. Golden Spurtle™ World Porridge Making Championship. Recipes for one: salmon kedgeree. The Muesli Lover: November 2009. Baghrir: Moroccan Pancakes. Lazy Oven French Toast » Recipes » The MOM 100 Cookbook. Blackberry Baked Oatmeal with Caramel Sauce Recipe. Baked French Toast Casserole with Maple Syrup Recipe : Paula Deen. Bacon & Tomato Jam. Baked Pear Oatmeal à la So Good & Tasty. Nigel Slater's breakfast recipes. Zucchini Casserole, Zucchini Breakfast Casserole Recipe. Hot Breakfast Recipe: Baked Pumpkin Steel Cut Oatmeal Recipes from The Kitchn.

Baked Saffron Pancakes & Forest Berries. Best oatmeal ever: baked oatmeal with apples. Greek Yogurt Pancakes. French Custard Toast. Gingerbread Cinnamon Roll Pancakes. Breakfast & Brunch. Day 251: Pesto Salmon and Brown & Wild Rice Salad and Brown & Wild Rice Pudding. Food - Recipes : Smoked haddock rarebit with apricot and chilli chutney. Rned beef hash with poached eggs : BBC - Food - Recipes. The 10 best breakfast recipes. Katie’s Patatas Bravas with ham and eggs. Breakfast Eggs with Flaked Ocean Trout, Crispy Potatoes and White Cabbage.