Breakfast & Brunches with Catherine Fulvio
Catherine Fulvio joined Marian in studio this morning to give us some delicious recipes for Breakfast and Brunches.
Ballyknocken Granola (from A Taste of Ballyknocken)
2 tbsp sunflower oil
4 tbsp honey
350g porridge oats
100g quinoa flakes
3 tbsp sunflower seeds
4 tbsp sesame seeds
3 tbsp pumpkin seeds
2 tbsp pistachios, roughly chopped
4 tbsp desiccated coconut
2 tbsp raisins
2 tbsp dried cranberries
- Heat the oven to 180°C/fan 160°C/gas 4. Line a large baking tray with parchment paper.
- To prepare the granola, mix the oil and honey in a large bowl. Add the remaining ingredients, except the coconut, raisins and cranberries, and mix well.
- Pour this mixture onto the lined baking tray and spread evenly. Bake for 18 to 20 minutes, stirring from time to time to help brown evenly.
- Mix in the coconut, raisins and cranberries and bake for a further 5 minutes. Keep an eye on it, as it can quickly burn around the edges.
- Remove from the oven and leave to cool completely before spooning into a storage jar.
Melon Mango and Lemongrass Smoothie (The Weekend Chef)
Serves 4 tall glass or 8 small
2 ripe mangoes, peeled and roughly diced
1 cantaloupe melon, peeled and diced
½ fresh lemongrass stalk, roughly diced
1 tbsp honey (optional)
Ice, to serve
Place the mangoes, melon and lemongrass in a blender and process until smooth. Check for sweetness and add the honey to taste if required. Spoon the ice into the glasses and pour over the smoothie.
NB: Add a little cold water if the smoothie is too thick
All In One Irish Breakfast Bake :
2 medium potatoes, sliced into wedges
8 good quality breakfast sausages
10-12 cherry tomatoes
8 large mushrooms, wiped clean
Salt and freshly ground black pepper
Chopped parsley to garnish
Toast to serve
- Preheat the oven to 180°C/fan 160°C/gas 4. Brush a shallow roasting tray, roasting skillet or shallow casserole with oil.
- Place the potatoes wedges into the tray/dish and roast in the oven for about 12 minutes.
- Add the sausages and cook for a further 10 minutes, turning them over once or twice during the cooking time.
- Add the cherry tomatoes and mushrooms to the dish and drizzle a little more olive oil over the vegetables and season. Cook until the potato wedges are crispy and the tomatoes are roasted.
- Make gaps in between the vegetables and carefully break an egg into each. Season lightly with salt and freshly ground black pepper. Return to the over and cook for a further 5-6 minutes, until the eggs are set. Sprinkle with chopped fresh parsley and serve immediately with toast.
Salmon with Spinach and Chive Crêpes (The Weekend Chef)
The dry ingredients can be mixed together the night before so that all you have to do is add the liquid and spinach in the morning. Keep layering the crêpes in between sheets of parchment paper so they don’t stick together. Makes 6 medium crêpes
100g plain flour
20g spinach, washed and very finely shredded
2 tbsp melted butter, plus extra for cooking
2 tsp chopped fresh chives
½ tsp baking powder
salt and freshly ground black pepper watercress, to garnish
for the filling.
zest and juice of 1 lemon,
2 tsp chopped fresh chives
thin slices smoked salmon, cut into strips a good handful of baby spinach, washed and trimmed.
- 1 To make the crêpes, whisk together the egg, flour, spinach, milk, melted butter, chives and salt and pepper in a jug until smooth. Allow to stand for about 1 hour.
- 2 To make the filling, melt the butter in a saucepan over a medium heat. Add the lemon zest and juice and the chives and mix well. Add the smoked salmon and spinach and cook for 1–2 minutes, until the spinach is wilted. Set aside and keep warm.
- 3 To cook the crêpes, heat a large non-stick pan with a little butter over a medium heat. When the pan is hot, pour in a little batter, swirling the pan to evenly coat the base with batter. Cook for a few minutes, until golden, and flip over and cook the other side. Place on a warm plate, cover with a sheet of parchment paper and continue to make more crêpes with the rest of the batter. Keep warm.
- 4 To assemble, fold a crêpe into quarters on a serving plate and spoon in the filling. Arrange a little watercress to the side and serve.
Mary’s Brown Bread (from A Taste of Ballyknocken)
225g plain flour 225g wholemeal flour 1 tsp salt
1 tsp bread soda (bicarbonate of soda) 1 tbsp molasses
40g butter, melted (about 2 tbsp), plus extra for brushing
1 free-range egg, beaten 380ml buttermilk
- Preheat the oven to 200°C/fan 180°C/gas 6. Brush a 900-ml Pyrex bowl with melted butter.
- Place the flours and salt into a large bowl.Sift in the bread soda and mix well.
- Put the molasses, melted butter, egg and buttermilk in a jug and whisk well.
- Add the buttermilk mixture to the dry ingredients and mix to form a soft dough.
- Transfer to the prepared Pyrex bowl. Bake in the preheated oven for 40 minutes. To check that the loaf is cooked, tap the base – it should sound hollow.
- Transfer to a cooling rack. If you want a soft crust, cover with a damp tea towel.
Rhubarb, Orange and Ginger Compote (from A Taste of Ballyknocken)
I have a soft spot for rhubarb. And here’s a gardener’s tip: it is so easy to grow! Rhubarb suits both savoury and sweet and is delicious with meats or, in this case, for breakfast.
1 tbsp melted butter
1kg rhubarb stalks, trimmed and cut into 4-cm lengths
150g caster sugar
50g soft brown sugar
½ to ¾ tsp ground ginger depending how strong a ginger flavour you like
1 medium orange, zest and juice
- Preheat the oven to 180°C/fan 160°C/gas 4. Brush a shallow roasting tray with the melted butter.
- To start with, place the rhubarb lengths into the roasting tray and spoon over the caster sugar, brown sugar and ground ginger. Then toss the rhubarb and sugars together.
- Sprinkle half of the orange zest and all of the juice over the top and place in the oven for about 12 to 15 minutes until the rhubarb is lightly caramelised and has just softened but still holds its shape.
- Remove from the oven, cool completely, then add the rest of the orange zest and carefully mix.
- Transfer to a bowl, cover with clingfilm and place in the fridge until ready to use. It will also keep in a sterilised jar in the fridge for up to 2 weeks.
Ballyknocken Style Bircher Muesli
Serves 5 as main portion or 10 as snack
150g rolled or quick oats
50g dried cranberries
100g chopped nuts
1 lemon, juice only
500g low fat, full fat, or creamy Greek yoghurt (as desired)
3-5 tbsp. of honey to taste
Toppings: Use seasonal fresh fruit your favorite dried fruit, nuts, toasted seeds, coconut, fruit compote etc.
Soak the oats, sultanas and dried cranberries for at least 4 hours (or overnight) in the milk.
Grate the apples and mix with the juice of the lemon.
Add all the remaining ingredients and mix it all together
Serve in a tall glass and top with your favorite fresh seasonal fruit, fruit compote, nuts, dried fruit, or toasted seeds.