A Bootilicious Breakfast on Bondi!
BUF have been invited to take part in the Crave Sydney Food Festival’s Breakfast on Bondi, next Sunday October 23! Totally chuffed! So, save the date and join us for some food and fun in the sun!!!Sarah will be leading a flowing yoga class on the beach at 8am (time tbc), so this is one Sunday session that’ll leave you feeling fit and fresh. There will be a 50 piece orchestra playing, plus DJs, capoeira demonstrations, yum-delicious food stalls and Bill Grainger and Hayden Quinn cooking up a storm!Speaking of breakfast and cooking up a storm, preparing for Crave got thinking about our favourite meal of the day! Plus, a lot of Bottoms often ask us about what they can eat to start their day feeling fab. So, we thought we’d throw some yummy, healthilicious recipes your way. We’d love of course for you to add your own too – who knows, maybe we’ll end up with a BUF Brekkys Cook Book! A Berry Good Bowl of Brekky (here’s a quick one because we know you’re all busy bees):Serves 1
- Handful of frozen berries
- Sprinkle of cinnamon (and/or even raw cacao)
- 2 chopped dates
- small handful of nuts/seeds
- chopped or grated fruit (I like grated apple in this one)
- 3 big badaboom table spoons of either unsweetened yoghurt or coconut milk yoghurt (Libs and I have recently developed an obsession with this stuff! You can get it from good health food shops like About Life, the organic shop in Bondi etc)
Method:
- ummm combine in a bowl!
Hayden Quinn Potato Rosti recipe(for those of you doing gluten-free, this is a cracker for when you have a little more time and want to do a fancy pants cook up)Serves 6
- For the potato rosti: 3 potatoes (or sweet potato to lower the GI) 1 tsp fresh thyme 1 tsp fresh rosemary 2 tsp salt 1 egg yolk 2 tbsp flour Clarified butter (or ghee) to cook
- For the salad: 6 rashers of bacon; Handful of fresh rocket; Handful of fresh baby spinach; Half handful of baby basil (or just the smaller leaves); Tomatoes, seeds removed, diced; 1 ½ tsp sesame seeds
- For the vinaigrette: 3 tbsp honey 1 tsp dijon mustard 2 tbsp champagne vinegar 1 tbsp olive oil
- For the poached egg: 2 tbsp vinegar 6 organic eggs
Method
- For the potato rosti: Wash, peel and grate the potatoes, squeeze as much liquid as possible from the potatoes. Add the grated potatoes to a bowl with the herb salt (to make to herb salt chop the herbs into the salt until well incorporated and finely chopped), egg and flour. Combine well together. Heat butter in a large frying pan over med/high heat, drop in heaped tablespoons of the mixture and flatten to desired thickness. Cook for approximately 15minutes, flipping half way through cooking time. The rosti should be golden brown and crispy when finished cooking. Serve immediately with the dressed salad and poached egg.
- For the salad: Preheat oven to 180°C. Lay out the rashers of bacon on a baking tray lined with greaseproof paper, place in the oven until the bacon is super crispy. Place on some absorbent towel and allow to cool. Chop up into small pieces and set aside until needed. Just before serving toss together the salad leaves, tomato, bacon and enough dressing to just coat the leaves, season with a little salt and sprinkle with sesame.
- For the dressing: Combine all ingredients together well, by either whisking or placing in a jar and giving a good shake. Dress your salad just before serving.
- For the poached egg: In a large pot bring some water and the vinegar to a slight rolling boil. Gently introduce the egg (I break mine into a small dish and slide it gently in that way) one at a time, adding as many as you think you can handle. Allow the eggs to gently poach in the simmering water for 2 to 3 minutes, you still want the yolk nice and soft. Serve on top of the salad as the final touch.
- Putting it all together: Place a rosti or two on a large plate, top with a large tower of salad, the poached egg and a little sprinkle of salt. Enjoy!
Bill Grainger Baked Porridge Recipe(oats are low GI, slow release and contain some protein and good fats.)Serves 6
- 135g porridge oats
- 75g of skinned hazelnuts, roughly chopped
- 75g of sultanas or roughly chopped dried figs.
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 tbsp soft brown sugar
- 650ml milk
- 200ml double cream (hmm this is for seriously decadent days – we’d suggest maybe trying coconut milk or organic yoghurt here instead)
Method
- Preheat the oven to 150 degrees C
- Scatter the oats, nuts and dried fruit in an oven-proof dish, then sprinkle over the vanilla, cinnamon, a pinch of sea salt and 1 tbsp of the sugar. Mix, then top with the cream and the milk. Bake for 45 minutes.
- Sprinkle over the remaining sugar and more milk if it's dried out, then bake for another 15 minutes.
- Bill suggests serving with stewed fruit.