Pistachio Nut & Spiced Apple Bircher Muesli
Total Servings: 2
Total Calories: 230cal
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
INGREDIENTS
- 50g jumbo porridge oat
- 50ml apple juice
- large pinch nutmeg
- 1 medium apple, cored and grated
- 2 tbsp. low-fat natural yogurt
- large pinch cinnamon
For the topping
- 25g chopped pistachio
- 3 tbsp pomegranate seeds
INSTRUCTION
1. All base ingredients, except for the yogurt, should be mixed with 150 ml of water and left to soak for at least 20 minutes or, if possible, overnight.
2. Once the oats have softened, mix in the yogurt, and divide the mixture between two bowls. Sprinkle half of the topping on each bowl and serve.
Creamy Mushrooms on Toast
Total Servings: 1
Total Calories: 187cal
Preparation Time: 05 minutes
Cooking Time: 05 minutes
Total Time: 10 minutes
INGREDIENTS
- 1 slice whole meal bread
- 1 tbsplight cream cheese
- 1 tsp rapeseed oil
- 3 handfuls sliced, small flat mushrooms
- 2 tbsp skimmed milk
- ¼ tsp wholegrain mustard
- 1 tbsp snipped chives
INSTRUCTION
1. Toast the toast before spreading it with cream cheese. Meanwhile, heat the oil in a non-stick skillet and saute the mushrooms, frequently tossing until softened. Incorporate the milk, remaining cheese, and mustard using a spoon.
2. Stir until evenly coated. Place on bread and garnish with chives.
Veggie Breakfast Bakes
Total Servings: 4
Total Calories: 127cal
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
INGREDIENTS
- 4 large field mushrooms
- 8 tomatoes, halved
- 2 tsp. olive oil
- 200g bag spinach
- 1 garlic clove, thinly sliced
- 4 eggs
INSTRUCTION
1. Set your oven heat range to 200C/180C fan/gas 6. Put the mushrooms and tomatoes in 4 dishes in the range.
2. Put the garlic on each plate, drizzle the oil and seasonings on top, and bake for 10 minutes. In the meantime, add spinach to the large colander and pour boiling water over it to make it wilt.
3. Squeeze any extra water out of the spinach, and then add it to the dishes. Put an egg on each plate, leaving a little space between the vegetables.
4. Please put it back in the oven and cook for another 8 to 10 minutes or until the egg is done the way you like it.
Asparagus Soldiers with a Soft-Boil Egg
Total Servings: 4
Total Calories: 185cal
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
INGREDIENTS
- 50g fine dry breadcrumbs
- Pinch each chili and paprika
- 16-20 asparagus spears
- 4 eggs
- 1 tbsp olive oil
INSTRUCTION
1. Add the breadcrumbs and fry when the oil is hot until they get golden and crispy. Add the spices and sea salt flakes, and then let it cool. For 3 to 5 minutes, until the asparagus is soft, boil a large pot of salted water.
2. Boil the eggs for 3–4 minutes at the same time. Put each egg on a plate in its egg cup. Drain the asparagus, and then put some on each plate. Sprinkle the crumbs on top and serve.
Honey Nut Crunch Pears
Total Servings: 4
Total Calories: 179cal
Preparation Time: 05 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
INGREDIENTS
4 ripe pears
knob of butter
½ tsp mixed spice
50g cornflake
25g toasted flaked almond
2 tbsp clear honey
INSTRUCTION
1. Preheat oven to 200°C/180°C. Cut the pears in half lengthwise, remove the core (see tip, left), and top with a small knob of butter and the mixed spice.
2. Place the pears in a shallow baking tray and roast them for 5 minutes or until they soften. In the meantime, microwave the honey and butter (with another knob) in a big bowl for 30 seconds. Combine the cornflakes and the nuts.
3. Remove the pears from the oven, then sprinkle them with the cornflake mixture. Cook for 5 minutes or until the cornflakes acquire a beautiful golden hue. Cool then serve warm with ice cream.
High-Fibre Muesli
Total Servings: 6
Total Calories: 124cal
Preparation Time: 10 minutes
Cooking Time: 00 minutes
Total Time: 10 minutes
INGREDIENTS
- 100g oats
- 30g All-Bran
- 30g dark raisins
- 25g ready-to-eat apricots
- 10g golden linseed
- 5g wheatgerm
INSTRUCTION
1. Mix all ingredients in a big bowl. When ready to serve, pour a large amount of cooled milk over the cereal and let it soak for 10 minutes.