Banana Buckwheat Pancakes

Ingredients

3/4 cup buckwheat flour
3/4 cup white spelt flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 cup mashed banana (about 3 bananas)
1 egg
1/4 cup maple syrup, plus extra to serve
3/4 cup milk
unsalted butter, to grease the pan
store-bought vanilla bean yoghurt, to serve
extra banana, sliced, to serve

Method

  1. Place both the flours, the baking powder and cinnamon in a large bowl and mix to combine.
  2. Add the banana, egg, maple syrup and milk and whisk until smooth.
  3. Heat a little of the butter in a non-stick frying pan over medium heat. Add 1/3 cup of the batter to the pan and cook for 2-3 minutes each side or until golden. Set aside and keep warm.
  4. Repeat with the butter and remaining batter.
  5. Divide pancakes between serving plates and top with yoghurt and extra banana. Drizzle with extra maple syrup to serve.

Makes 4 servings.

Source: A Fresher Approach to Eating


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Make Ahead Eggs Benedict Casserole

Ingredients

10 slices cooked bacon (or thick deli cut ham) – diced
6 English muffins cut into one-inch cubes
8 eggs
2 cups milk (or half & half cream)
1 teaspoon salt
1/2 teaspoon pepper
chopped parsley for garnish

Hollandaise Sauce

4 egg yolks
1/2 cup half & half cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 cup butter, melted
1/8 tsp cayenne (or more to taste)

Method

  1. Lightly grease a 9 x 13-inch baking dish.
  2. Sprinkle half of the bacon (or ham) in the dish, then add the chopped English muffins. Top with remaining bacon.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour over the top of the English muffins and bacon. Cover and refrigerate overnight.
  4. Preheat oven to 375◦F (180◦C).
  5. Bake (covered with foil) for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean.
  6. While casserole is baking, prepare the Hollandaise sauce. In a sauce pan on medium heat, whisk together the egg yolks, cream, lemon juice, mustard, and cayenne until blended. Continue to cook (whisking constantly) until mixture has thickened enough to coat the back of a spoon.
  7. Reduce heat to low and slowly whisk in the melted butter. Drizzle over the casserole, and garnish with chopped parsley (if desired). Serve immediately. Makes 8 servings.

Makes 8 servings.

Source: Manitoba Egg Farmers


Today’s Comic

Turkish Egg Tartines

Ingredients

1 tbsp olive oil
1 tbsp lemon juice
1/2 cup lightly packed arugula
1/2 cup fresh cilantro or fresh parsley
1/4 cup fresh mint
1 tbsp fresh dill (optional)
pinch each salt and pepper
4 thick slices pumpernickel bread, toasted
8 soft-poached large eggs

Yogurt Sauce

1/2 cup grated English cucumber
1/2 tsp salt
1 cup 2% Greek yogurt
2 cloves garlic, minced
2 tbsp chopped fresh dill

Paprika Butter

2 tbsp unsalted butter
1-1/2 tsp smoked paprika
1/2 tsp chili powder
1/4 tsp ground cumin

Method

  1. Make yogurt sauce: mix cucumber with salt and let stand for 10 minutes. Wrap in clean tea towel and then squeeze to remove excess liquid.
  2. In small bowl, stir together cucumber, yogurt, garlic and dill.
  3. Make paprika butter: In small microwaveable bowl, combine butter, paprika, chili powder and cumin. Microwave on medium until melted, about 45 seconds.
  4. In bowl, whisk oil with lemon juice. Add arugula, cilantro, mint and dill (if using). Toss to coat. Sprinkle with salt and pepper. Set aside.
  5. Spread each slice of toast with yogurt sauce. Top each with 2 poached eggs. Drizzle with warm paprika butter. Top with herb mixture and serve.

Makes 4 servings.

Source: Mediterranean Flavours


Today’s Comic

Sweet Potato Breakfast Stack

Ingredients

2 medium sweet potatoes, unpeeled
2 Tbsp grapeseed oil, divided
1 cup packed baby spinach or other tender greens
2 small avocados, peeled, pitted, and thinly sliced
4 poached or sunny-side-up eggs
2 green onions, trimmed and thinly sliced into rounds
1/2 tsp salt
1/2 tsp harissa paste
freshly ground black pepper

Method

  1. Slice sweet potatoes lengthwise into strips about 1/4-inch thick.
  2. In large frying pan over medium-low, heat roughly 1/2 Tbsp oil. Add half the sweet potato slices and cook, flipping occasionally, until lightly browned and tender, about 5 minutes total. If sweet potato is browning before it has softened, add a couple of tablespoons of water and place lid over frying pan. Let steam for a couple of minutes before continuing to cook with the lid off. Set aside and cook remaining sweet potatoes in another 1/2 Tbsp oil. Divide sweet potatoes among 4 serving plates.
  3. Top sweet potatoes with spinach, avocado slices, an egg, a sprinkle of scallions, and a sprinkle of salt.
  4. In small bowl, whisk together remaining 1 Tbsp oil with harissa paste until well combined. Drizzle a little harissa oil over each serving along with a grind of freshly ground pepper, if desired. Serve immediately.

Makes 4 servings.

Source: Alive magazine


Today’s Comic

Toasted Zucchini Tomato Frittata Sandwiches

Ingredients

4 eggs
salt and pepper to taste
1 tbsp canola oil
1 medium size zucchini, thinly sliced
2 Roma tomatoes, chopped
1 clove garlic, minced
2 tbsp fresh oregano,chopped
8 slices crusty Italian bread
4 tbsp commercial tomato pesto
2 or 3 handfuls of baby kale or arugula

Method

  1. In a medium bowl, whisk eggs, salt and pepper. Set aside.
  2. Pour canola oil into a large non-stick frying pan. Place over medium-high heat. Add zucchini and sauté for about 2-3 minutes.
  3. Add tomatoes, garlic and oregano. Continue to cook 1-2 minutes longer.
  4. Spread vegetables out in the pan to an even layer. Pour egg mixture over top of vegetables. Reduce heat to low and cook about 2 minutes. Cover pan and cook about 5 minutes, until top of egg mixture has set. For a browned top, place frittata under broiler for 1-2 minutes.
  5. Slide frittata onto a large plate and cut into 8 wedges.
  6. Toast bread. Place 4 pieces of toast onto a cutting board. Spread each one with approximately 1 tbsp tomato pesto. Arrange 2 frittata wedges over each piece of toast. Top with arugula. Place 4 remaining pieces of toast over sandwich bottoms and serve immediately.

Makes 4 servings.

Source: Manitoba Egg Farmers


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