Tue, 21 March 2017
With Mother's day this Sunday; this morning we're helping you to start mom's special day off on the right note with with our best ideas and recipes for breakfast in bed.
Mexican-inspired Corn Fritters
Serves 2
60g flour
1/2 tsp baking powder
Pinch salt
Pinch chilli flakes
2 eggs
50ml milk
120g sweetcorn
75g feta, crumbled
2 spring onions, finely sliced
To serve:
100g creme fraiche
Juice 1/2 lime
1 avocado mashed with
1 clove garlic,
Juice of half a lime
Sea salt flakes to taste
Roasted cherry tomatoes (optional)
Combine the flour, the baking powder, the salt and chilli flakes together in a bowl. Whisk in the eggs and milk, ensuring that there are no pockets of flour remaining. Then stir in the sweetcorn, feta and spring onions. Heat a little oil in a non-stick pan over a medium-high heat and spoon in large dollops of the batter. Cook until little bubbles appear on the top, then flip the fritters over and cook for a further five minutes until golden and firm in the middle. Cook in batches of three and keep warm in the oven until serving. Combine the sour cream and lime juice in one bowl and mash the avocado, garlic, lime juice and sea salt together in another. To serve stack three fritters on a plate and top with a dollop of the sour cream, the guacamole and the roast cherry tomatoes if using.
Pecan, Banana and Maple Syrup Muffins
Makes 12
200g flour
1 1/2 tsp baking powder
80g sugar
Pinch of salt
100g pecan nuts, roughly chopped
3 mashed bananas
1 egg
100ml maple syrup
100g butter, melted
Serve with butter and extra maple syrup
Preheat the oven to 180°C Fan – 35 minutes
Combine the dry ingredients in a large bowl. Mash the bananas thoroughly in a separate bowl, whisk in the eggs, maple syrup and melted butter. Gently fold the wet mix into the dry mix until there is no more pockets of flour but do not over mix. Using an ice cream scoop divide the mixture between a cupcake tray lined with muffin cases. Bake for 25-35 minutes until cooked through and nicely golden on top.
