Morning! Here are the recipes that I was talking about this morning on 2FM with Dave Fanning. You can listen back here, it’s about 35mins in. Gorgeous brunch recipes that taste amazing and will make you feel great too. Most of them are from my second cookbook, Dream Deli.
Enjoy the rest of the weekend!
Chocolate chip smoothie
This feels like you’re drinking a chocolate ice cream milk shake but really it’s a green smoothie in disguise. Kids love it too. Add a tsp of linseed, chia or sunflower seeds for even more texture and health benefits!
1 banana, sliced & frozen
1 large handful of kale or spinach leaves
1-2 tbsp cocoa or raw cacao powder
3 brazil nuts
1 tbsp cacao nibs
Blitz the banana, kale, water and cocoa powder till smooth. I use a nutribullet for this.
Add a few brazil nuts and 1 tbsp cacao nibs and blitz briefly so there are crunchy cacao chips and nut in the smoothie. Serve straight away.
300g plain flour
1 tsp sugar
2 eggs, lightly beaten
1 tbsp butter, melted
Sift the flour and sugar into a bowl, then make a well in the centre.
Whisk the eggs and milk together with 2 1/2 tablespoons water. Slowly pour into the well in the dry ingredients, whisking all the time to ensure a smooth batter. Stir in the melted butter. Cover and place in the fridge to rest for 20–30 minutes.
Heat a crêpe pan or non-stick frying pan over a medium heat and coat lightly with sunflower oil. Pour in enough batter to form a thin coat on the base of the pan. Cook for 1 minute, or until the crêpe comes away from the side of the pan. Flip over and cook until golden on the other side.
Repeat the process with the remaining batter. Stack the crêpes on a plate with a little greaseproof paper or icing sugar between each one. Cover with tin foil till ready to serve.
Who doesn’t want a chocolatey breakfast? Kids especially love this granola as it turns the milk chocolatey with much less sugar than store bought cereals.
300g porridge oats
150g desiccated coconut
50g cocoa powder
pinch of sea salt
120g almond flakes, toasted
Preheat the oven to 100°C. Line a large baking tray with greaseproof paper.
Mix the oats and coconut in a large bowl. Sieve over the cocoa and stir. Add the honey and sea salt and mix until it forms a dry crumble.
Spread it out on the prepared baking tray. Bake for 1 hour, or until dry and crumbly. Keep turning so it bakes evenly. Leave to cool before folding in the toasted flaked almonds. Store in an airtight container.
This is a really nice little breakfast or have it before you tuck into a fry at the weekend. It’s basically overnight oats, you can pack little jam jars of this stuff to bring to work, it’s perfectly portable and will keep you going till lunch.
200g porridge oats
1 large eating apple, grated
2 tbsp honey
Juice the citrus fruit – there should be approximately 300ml juice in total. Place the juice, oats and raisins into a mixing bowl. Stir to combine. Cover with cling film and leave to soak in the fridge for half an hour, or ideally overnight.
Stir the grated apple, yoghurt and honey through just before serving.
2 tsp Dijon mustard
60ml stout (I like Eight Degrees Knockmealdown Porter)
2 tsp Worcestershire sauce, to taste
350g mature farmhouse cheese, grated
salt and freshly ground black pepper
2 eggs + 1 egg yolk
4 slices of bread
Mix the mustard and a little stout to make a paste in a small pan. Add the remaining stout, the butter and the Worcestershire sauce. Gently heat until the butter melts. Stir in the cheese to melt, but don’t let the mixture boil. Stir until smooth, then taste for seasoning. Remove from the heat and keep slightly warm while you toast the bread.
Heat the grill and toast the bread on both sides. Beat the eggs and yolk into the cheese sauce. Once smooth, spoon it generously onto the toast and grill until bubbling and golden.
Makes about 10 waffles
300g plain flour
1 1/2 tsp baking powder
60g Demerara sugar
100g butter, melted, plus extra for cooking
Sift the flour and baking powder together into a large mixing bowl and then stir through the sugar.
Whisk the eggs and milk together in a jug and add the melted butter. Make a hollow in the dry ingredients and pour in the egg mixture. Stir until just combined and there are no large lumps of flour.
Brush the plates of a preheated electric waffle iron with melted butter. Carefully ladle on the batter, keeping in mind that it will spread to the edges once the iron is closed. Lower the lid and cook until the waffles are fluffy and golden. Keep warm until ready to serve.
Fried bacon and maple syrup
Chantilly cream and fleur de sel caramel sauce
Strawberries and cream
Raspberries and lightly whipped cream that has been muddled with fresh mint leaves
Grilled pineapple slices flambéed in rum and a scoop of vanilla ice cream
Slices of banana and a drizzle of honey