Category: Breakfast

SPANISH POTATO OMELETTE

Shared by the Family of Monica Perezagua Sanchez-Beato (Class of 2017)

Ingredients (4-5 portions):

– 4 medium potatoes
– 1 onion
– 5 eggs
– ½ tbsp olive oil
– salt to taste

Directions:

1. Peel the potatoes and cut them in thin slices. Chop the onion in small pieces.
2. In a medium frying pan heat the olive oil and cook potatoes and onion together slowly until soft.
3. In a bowl, beat the eggs, add the fried potatoes draining the oil and mix together.
4. Remove the oil from pan.
5. Heat the pan again and put the mixture in it. Once cooked on one side, turn and cook the other side. Don’t overcook!

Banana Muffins

Shared by the family of Emily vonBorstel (Class of 2017)

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 ripe medium bananas, mashed
– 3/4 cup white sugar
– 1 egg, lightly beaten
– 1/3 cup butter, melted

Directions:

1. Preheat oven to 375°F (190°C). Line 12 muffin cups with muffin papers.
2. In a large bowl mix together flour, baking soda, baking powder and salt.
3. In another bowl, beat together bananas, sugar, egg and melted butter.
4. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
5. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Eggy Muffins

Shared by Matt Barker (adapted from Sarah Wilson’s I Quit Sugar cookbook)

Ingredients
Makes 2
– coconut oil, for greasing
– 2 rashers bacon
– 2 eggs
– 1 teaspoon mixed herbs

Directions
1. Preheat the oven to 200ºC/400°F/Gas Mark 6 and lightly grease two cups of a muffin tray.
2. Use the bacon rashers to line the greased cups, looping or pressing the bacon around the sides and using any small broken bits to line the bottom.
3. If you like your bacon crispy, place the tray in the oven for 5 minutes before continuing.
4. Gently crack 1 egg into each bacon cup, then sprinkle with mixed herbs.
5. Bake for 15 minutes until the egg whites are set. Let sit for a minute and then, using a knife or spoon, gently remove the cupcakes from the tray. Serve hot or warm.

Cheesy Chicken Pancakes

Shared by the family of Natasha Jones (Class of 2015)

Cheesy Chicken Pancakes

Ingredients (makes 8 pancakes):
For pancakes:
– 1 cup plain flour
– 1 ¼ cup milk
– 2 eggs
– a knob of butter
For filling:
– 20 g butter
– 1 small brown onion, finely diced
– 2 tbsp plain flour
– ¾ cup cream
– ½ cup stock
– 1 ½ cups cooked shredded chicken (poach the chicken, and use the stock)
– 2 tbsp parsley, finely chopped
– 1/3 cup grated Parmesan cheese

Method:
1. Sift the flour and salt together in a bowl, and make a well in the centre. Break in the egg and beat with a wooden spoon, then gradually beat in the milk, drawing in the flour from the sides to make a smooth batter.
2. Spear a knob of butter with a knife to use to grease the frypan. Rub the hot frypan with a little butter, then ladle a little batter, enough to thinly coat the frypan. Cook 1-2 mins, then flip and cook the second side. Transfer to a warm plate.
3. Melt butter in a frying pan and fry onion until soft. Add flour and cook for 1 minute. Reduce heat to low and gradually stir in combined cream and stock. Bring to a simmer, add chicken and cook 5 minutes until thickened. Remove from heat, add parsley and cool for 5 mins.
4. Pre-heat grill on medium high. Fill each pancake with ¼ cup filling, and roll up to enclose. Place in a greased ovenproof dish. Top with cheese. Grill 5 mins until cheese is melty and golden. Sprinkle with extra parsley and serve.

Lemon and Sugar Pancakes

Shared by the family of Natasha Jones (Class of 2015)

This is our family’s all-time favorite pancake. Whether it’s a special birthday breakfast or a Sunday night easy-meal time, it is always greeted with enthusiasm.

Lemon and Sugar Pancakes

Ingredients (makes 8 pancakes):
– 125 g plain flour
– pinch of salt
– 1 egg
– 300 ml milk
– a knob of butter
– sugar (white or raw)
– freshly squeezed lemon juice

Method:
1. Sift the flour and salt together in a bowl, and make a well in the centre. Break in the egg and beat with a wooden spoon, then gradually beat in the milk, drawing in the flour from the sides to make a smooth batter.
2. Spear a knob of butter with a knife to use to grease the frying pan. Rub the hot frypan with a little butter, then ladle a little batter, enough to thinly coat the frying pan. Cook 1-2 mins, then flip and cook the second side.
3. Transfer to a warm plate and keep warm while you cook the rest of the batter.
4. Serve hot, sprinkled with lemon juice and sugar

Easiest Ever Banana Bread

Shared by the family of Natasha Jones (Class of 2015)

Easy Banana Bread

This is a great recipe because it doesn’t need any fancy equipment, just a bowl, wooden spoon and a loaf pan. Its great to slice, freeze in portions and take a slice to school each day… or just eat the whole thing! ☺

Ingredients (makes one loaf):
– 4 ripe bananas (best when they are spotty and brown – more flavour!) mashed roughly with a fork
– 1½ cups plain flour
– ½cup (120g) melted butter
– ¾ cup castor sugar (or just plain ol’ white)
– 2 beaten eggs
– 1 teaspoon baking soda
– 1 teaspoon vanilla
– pinch of salt
– 1/3 cup any extras, like chocolate chips, walnuts etc (optional)

Method:
1. Preheat tho oven to 180°C.
2. Combine bananas and butter, add eggs, vanilla and mix.
3. Add sugar, baking soda, salt and mix well.
4. Any optional extras should be added now.
5. Add flour last and mix well till everything is wet.
6. Pour into a greased loaf pan and bake or 1 hour.
7. Cool in tin before turning out.
8. Serve cold or warm toasted with butter.

Power Breakfast

Shared by the family of Daniel Yamamoto (Class of 2015)

Power Breakfast

This is full of goodness and will last you all morning long. You can even eat it for lunch, if you’re in a hurry and it’s even a good dessert.

Ingredients (for 1 portion):
– 1/3 cup oatmeal
– 1 banana, chopped
– frozen berries (as much as you like)
– 150 ml milk or water
– 1/2 teaspoon cinnamon
– yoghurt: Optional, as much as you like

Method:
1. Put the oatmeal, frozen berries, milk or water, and cinnamon in a bowl & mix it in.
2. Microwave on 600 watts for 2 minutes.
3. Take out of the microwave, stir to make sure all the frozen fruit is heated through.
4. Add the yoghourt and enjoy.

* The banana is sweeter if you cook it, but add it after cooking if you prefer it fresh.

Dutch Bacon Pancakes / Spekpannenkoeken

Shared by the family of Wessel Withoos (Class of 2015)

Dutch Bacon Pancakes

Ingredients (makes 8 pancakes):
– 300 g (10½ oz.) self-raising flour
– pinch of salt
– 1 egg
– ½ liter milk
– butter for frying
– 24 slices of bacon or ham
– syrup

Method:
1. Whisk together flour, salt, egg and milk to make a smooth batter.
2. Melt a little knob of butter in a non-stick frying pan.
3. Place 3 slices of bacon in the pan.
4. Turn the pancake when the bottom has become light brown and the top is dry. Cook this side until it is golden brown.
5. Serve with syrup.

Eet smakelijk – Enjoy!!

Ham and Olive French Cake / Cake Aux Olives et Jambon

Shared by the family of Sarah Grippay (Class of 2015)

Ham and Olive Bread

Ingredients (makes 8 to 12 servings)
– 6 oz (or a little more than a cup) of pitted and non-stuffed green olives (Manzanilla or anything you like)
– 2 cups and 3 tbsp of all purpose flour
– 1,5 tsp baking powder
– 1/4 tsp salt
– 4 large eggs, at room temperature
– 3/4 cup whole milk
– 1 cup of white wine
– 1/2 cup vegetable oil
– 1/4 cup olive oil
– 7 oz smoked ham (like a smoked Virginia ham or black forest smoked) cut in 1/2 inch thick
– 6 oz Gruyere cheese (if you can’t find Gruyere, you can use Emmental, Comte or Beaufort)
– 1/2 tsp freshly ground pepper

Method
1. Preheat the oven 190°C. Butter and flour an 11-inch long loaf pan. In a saucepan, boil 2 cups of water. Drain the olives, and when the water is boiling, drop them in for 2 minutes, to blanch them (it takes off that briny taste). Drain them and roughly chop them. Set aside.
2. Sift the flour, baking powder and salt together. Transfer to a bowl. Add the eggs, one at a time. Add milk, wine and both vegetable and olive oil. The consistency will be very liquid, which is normal.
3. Dice the ham into 1/2 inch cubes and combine to the dough. Grate the Gruyere cheese and combine. Finally, add the pepper and olives, combine well and transfer to the loaf pan.
4. Bake in the oven for 50 minutes to 1 hour, until a knife inserted comes out clean. Because there is so much liquid in the recipe, it will be very bubbly and the blade of your knife will be somewhat wet, but there should not be any uncooked dough. The top should be brown. Don’t worry if the inside of the cake looks uncooked. That’s exactly how it’s supposed to be!
5. Resist the temptation to take the loaf out of the mold right away and allow to cool for an hour. Serve cut in slices for lunch or dinner, along with a simple green salad and vinaigrette, or cut in thick 1 inch cubes, as an appetizer, along with drinks. Enjoy lukewarm or cold.

Potato Pancakes

Shared by Monna McDiarmid

Ingredients:
– 2 boiled potatoes – drained and grated potatoes
– 1 egg
– salt
– 2 tbsp flour

Method:
Fry in a bit of oil and margarine (not too hot)

* Topping Variations: Apple sauce, jam, brown sugar