Start your day right! 5 tasty recipes to start your day with a smile
If there’s one thing we love, it’s BRUNCH, in fact so much so we’ll eat it for breakfast, brunch, elevenses, lunch or dinner! Our friends over at The Skinny Kitchen have kindly shared with us 5 yummy recipes that are super easy to make at home and let’s face it our homes are our current restaurants, So if you’re looking for brownie points from your fellow inmates, whoops we mean family/flatmates then read on…
THE SKINNY KITCHEN RECIPES
Your guide to making 5 of our most popular menu dishes!
VEGAN CHOCOLATE POT
INGREDIENTS
850g 100% chocolate
5 ¾ cup coconut milk
5 cup dates
METHOD
- Melt the chocolate
- Add dates to a blender, begin blending.
- Slowly add the milk (to ensure it does not overflow the blender)
- Add the melted chocolate until smooth
- Put in pots and chill
HOMEMADE GRANOLA
INGREDIENTS
450g rolled oats
50g vegetable oil
250g maple syrup or maple style syrup
75g sunflower seeds
45g sesame seeds
75g pumpkin seeds
200g flaked almonds
METHOD
1.Mix maple syrup and oil in bowl then add the oats and mix
2.Bake on a lined baking tray until golden brown and crunchy (around 15-20 minutes) at 150c
3.Add all the rest of the ingredients and bake for further 15mins
CARROT CAKE
INGREDIENTS
Mix together ingredients below:
325g vegetable oil
300g sieved plain flour
10g bicarbonate soda
425g caster sugar
215g beaten eggs
9g ground cinnamon
And then add:
395g grated carrot
100g crushed walnuts
For the icing
Mix together ingredients below in a bowl and set in a fridge
200g softened butter
150g sieved icing sugar
200g cream cheese
1 tbsp matcha powder (optional for green icing)
METHOD
- Preheat the oven to 150/160c
- Line a round cake tin with baking paper (approx. 24cm)
- Add the ingredients to the cake tin and cook for around 40 – 45 minutes or until it feels firm and is cooked in the middle (check with a knife)
- When the carrot cake has cooled down completely, take the icing from the fridge and spread with on top of the cake with a pallete knife
- Dust with icing sugar (using a sieve)
EASY SWEETCORN FRITTERS
INGREDIENTS
300g sweetcorn
3 spring onions very finely chopped
3 free-range eggs
30ml milk
75g plain flour
vegetable oil for frying
1 tsp salt and 1tsp freshly ground black pepper
METHOD
- Add the sweetcorn and spring onions in a bowl, beat the eggs with the milk then add this to the corn.
- Add the flour and stir to make a batter, then add the salt and pepper.
- Add the oil to a large frying pan, heat and then add 2-3 heaped tablespoons of mixture per fritter and make a roundish circle, fry on each side for a couple of minutes until light brown on each side
- Place the fritters onto tissue paper to remove any excess oil
- Serve with smashed avocado and poached eggs, the perfect combo!
PROTEIN PANCAKES
1 cup oats
1 banana
2 eggs
1/2 cup egg whites
4 teaspoons baking powder
Pinch of salt
Pinch of cinnamon
METHOD
- Blend the ingredients together until it forms a batter
- Put a tablespoon of oil in a non-stick pan and heat medium high.
- Add batter in small circles, about 1/4 cup per pancake.
- When the edges start to look dry and cooked, around 2-3 minutes, flip and cook another minute or two on the other side.
- Top with anything you like, we used peanut butter and berry compote to make our ‘Peanut butter and jam pancakes’ on our menu!
