Orange Juice 2 Apples. 150 g Strawberries 4 Kiwifruit Assorted Fresh Berries to serve

Transcription

1 Shopping List Breakfast favourites for the whole family. Here you ll find all the ingredients you ll need to make each of the breakfast recipes. Fresh Produce 625 g Mushrooms 2 tbsp Coles Brand Extra-Virgin Australian Olive Oil Spray Fresh Thyme Leaves (or 1/2 tsp dried thyme) 1 1/2 White Vinegar 1/2 Red Onion Freshly Ground Pepper 2 Garlic Cloves Orange Juice 2 Apples 1 1/2 Apple Juice Sea Salt Flakes 150 g Strawberries 4 Kiwifruit Assorted Fresh Berries to serve Frozen 350 g Frozen Raspberries Ice Bakery 5 slices Rye Bread Dairy & Eggs 1 cup Low Fat Milk 1 1/2 cup Milk 40 g Coles Brand Butter 100 g Goats Cheese 14 Coles Free-Range Eggs 3/4 cup Natural Yoghurt 200 g Natural Low Fat Yoghurt Pantry 400 g Four Bean Mix 200 g Canned Diced Tomatoes Worcestershire Sauce 2 cup Rolled Oats 1 1/2 Traditional Oats 1/4 cup Almonds, flaked and toasted 2 tbsp Honey Maple Syrup 400 ml Coconut Milk (Reduced Fat) Demerara Sugar Cinnamon, to decorate 1 tsp Brown Sugar

2 Day 1: Mushroom Omelette prep 5 min cook 15 min 500 g Mushrooms, Sliced (plus 125 g extra mushrooms for each baby or toddler) 1. Heat oil in a medium non-stick frying pan over 80 g Coles Brand extra-virgin Australian Olive Oil Spray 2. Wipe out the frying pan with kitchen paper, and lightly re-oil the pan. Re-heat the pan on medium-high heat. Season beaten egg with salt and pepper. Pour half the egg into the pan. When the top of the omelette begins to bubble, sprinkle with half the mushrooms, half the goats cheese, and half the thyme. Fold the omelette over, and place on a plate in the oven to keep warm. Repeat the process with the remaining ingredients and serve one omelette between two people. (Or make four individual omelettes by dividing the ingredients into quarters.) Goats Cheese, crumbled 6 Coles Brand free-range Eggs, Lightly Beaten Sea Salt Flakes Freshly Ground Pepper Fresh Thyme Leaves (or ½ tsp dried thyme) 4 Slices Rye Bread, toasted and buttered (plus one extra slice for each baby or toddler) 20 g medium-high heat. Sauté mushrooms for 3 4 minutes, or until softened and lightly browned. 3. Lightly toast rye bread, spread with butter, and serve Coles Brand butter with omelette.

3 Day 2: Mushroom and Goat s Cheese on Rye prep 5 min cook 2 min For Fritters: 1. Heat oil in a medium non-stick frying pan over 125 g Mushroom 1 slice Rye Bread 20 g Goat s Cheese medium-high heat. Sauté mushrooms for 3 4 minutes, or until softened and lightly browned. Set aside. 2. Lightly toast rye bread, spread with butter and cut into quarters. 3. Top with mushrooms and 20 g or so of crumbled goats cheese. Serve.

4 Day 3: Poached Eggs prep 5 min cook 2-4 min 8 1½ tbsp Eggs 1. Fill a deep fry pan with water and when brought to boil, add vinegar. Turn the heat to medium so the water is just lightly boiling. White vinegar 2. Crack one egg into a teacup and carefully tip it into the water. Repeat with the remaining eggs and cook for 1 ½ - 2 minutes for soft poached eggs, 3 minutes for a semi-soft yolk and 4 minutes for a firm yolk. 3. Drain eggs on paper towel. Serve with hot toast.

5 Day 4: Homemade Baked Beans prep 5 min cook 8 min 400 g Canned 4 bean mix, drained 1. Place a medium-sized saucepan on medium heat and add 1 teaspoon of olive oil, then add the onion and garlic and cook for 1-2 minutes. ½ Red onion, diced 2 Cloves garlic, finely sliced 200 g Canned diced tomatoes Worcestershire sauce 1 tsp Brown sugar 3. Serve with toast 1 tsp Olive oil Tip: Serve beans with hash browns or chipolatas and our baked eggs recipe for a breakfast buffet delicious! 2. Add the Worcestershire sauce, tomatoes and sugar, cook for a further 2-3 minutes. Then, add the mixed beans and cook for 2-3 minutes.

6 Day 5: Bircher Muesli with Caramelised Apple prep 20 min cook 5 min For Muesli: For Muesli: 2 cups Rolled oats 1 ½ cups Apple juice 1/2 cup Thick natural yoghurt Caramelised Apple: Granny Smith apple, grated 2. Heat butter in a large frying pan on high. Add apple g 1/4 cup 1. Place oats in a bowl. Stir in apple juice until well combined. Cover with plastic wrap and chill overnight. and syrup. Cook for 4-5 mins, stirring occasionally, until caramelised. Strawberries, hulled, chopped Flaked almonds, toasted Honey natural yoghurt and extra strawberries, to serve 3. Before serving, add yoghurt, apple, strawberries, almonds and honey to oats. Mix well. Spoon into bowls. Top with caramelised apple, yoghurt and extra strawberries. For Caramelised Apples: 20 g 1 Butter Granny Smith apple, peeled, sliced Maple syrup Tip: You should start this recipe the night before - remember to use regular oats (not quick-cooking oats). If you have fresh passionfruit, spoon some pulp over the muesli before serving. If preferred, replace natural yoghurt with milk.

7 Day 6: Coconut Porridge prep 10 min cook 7 min 1 ½ cups Traditional oats 400 ml Can reduced fat coconut milk 1 1/2 cups Milk Demerara sugar Cinnamon, to decorate 4 Kiwifruit, peeled, diced Orange juice, to serve 1. Combine oats, coconut milk and milk in a saucepan. Bring to the boil, then reduce heat and simmer for about 7 mins, until soft and creamy. 2. Divide among warmed serving bowls. Sprinkle with sugar and cinnamon and top with kiwi fruit. Serve with orange juice on the side.

8 Day 7: Raspberry Smoothie prep 5 min 300 g pkt 200 g tub 1 cup Frozen Raspberries, plus extra to serve Natural Low Fat Yoghurt 1. Combine raspberries, yoghurt and milk in a food processor. 2. Process until smooth. Pour over ice, crushed if preferred, Low Fat Milk, chilled Ice and Assorted Fresh Berries, to serve Drizzle of honey and berries, optional between 4 tall glasses to serve. Top with extra raspberries, if you like.