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Inspirational Breakfast Ideas

Updated on December 19, 2015

Fruit Smoothies


The perfect start to the day- breakfast in a cup.

Serves 1
Preparation 2 mins
No cooking


Mango, Passion fruit and Coconut Smoothie

Ingredients
Half medium-size mango
100 mL canned coconut milk
2 passionfruit
2 teaspoons fresh lime juice
150 mL orange juice
Handful of ice cubes
Cinnamon

Method
1. Simply put all ingredients for smoothies into a liquidiser and blend until smooth. Alternatively, you can put everything into large measuring jug and blend with the handheld blender, moving it up and down, until smooth. Pour into a chilled glass and serve.

Pear, banana, oat and honey Smoothie

Ingredients
1 ripe juicy pear
1 ripe banana
25 g porridge oats
1 tablespoon honey
100 g natural yoghurt
250 mL apple juice
a handful of ice cubes

Method
1. Simply put all ingredients for smoothies into a liquidiser and blend until smooth. Alternatively, you can put everything into large measuring jug and blend with the handheld blender, moving it up and down, until smooth. Pour into a chilled glass and serve.

Frozen berry and lemon yoghurt Smoothie

Ingredients
100 g frozen fruits
100 g lemon flavoured yoghurt
200 mL orange juice
1 tablespoon honey

Method
1. Simply put all ingredients for smoothies into a liquidiser and blend until smooth. Alternatively, you can put everything into large measuring jug and blend with the handheld blender, moving it up and down, until smooth. Pour into a chilled glass and serve.

Pineapple, lime and ginger Smoothie

Ingredients
250 g prepared fresh pineapple
juice of one lime
juice of one orange
1/2 teaspoon finely grated fresh ginger
1 teaspoon caster sugar

Method
1. Simply put all ingredients for smoothies into a liquidiser and blend until smooth. Alternatively, you can put everything into large measuring jug and blend with the handheld blender, moving it up and down, until smooth. Pour into a chilled glass and serve.

Cornmeal porridge with nutmeg

This porridge is made extra delicious by the addition of evaporated milk and nutmeg. A caribbean classic, it's a winter warmer that will set you up for the day.

Serves 4
Preparation none
Cooking 10 to 12 minutes
Ingredients
900 ml full cream milk
300 ml water
100 g corn meal
A pinch of salt
quarter teaspoon freshly grated nutmeg
4 tablespoons caster sugar
4 tablespoons evaporated milk
To serve
Demerara sugar
single or double cream (optional)

1. Put the milk and water into a pan and bring to a boil. Slowly pour in the cornmeal stirring all the time with a wooden spoon to prevent it going lumpy. Add the salt, nutmeg, sugar and evaporated milk and leave to simmer gently stirring every now and then for 10-12 minutes
2. Serve sprinkled with some brown sugar and a little chilled cream if you wish.
Variations
Traditional Scottish porridge
Replace the cornmeal with rolled porridge oats and leave out the nutmeg, sugar and evaporated milk. Simmer for just five minutes stirring occasionally and serve topped with extra cold milk or a little cream and a sprinkling of brown sugar.

Creamy apple, lemon and honey muesli with fruit and nuts

Jumbo oats available from health food shops give this muesli and even better texture. Even children will enjoy this delightful, healthy cereal.

Serves 4
Preparation 3-4 minutes
Cooking None

Ingredients
225 g porridge oats
300 mL of cold water
100 mL apple juice or orange juice 225 mL whole milk natural yoghurt
3 tablespoons clear honey
Finely grated zest of one small lemon
2 dessert apples
Choice of toppings
225 g raspberries and 50 g quartered chopped toasted almonds
OR
225 g blackberries and 50 g coarsely chopped toasted hazelnuts
OR
225 g cored and chopped apple and 50 g crumbled Pecan nuts
OR
225 g blueberries and 25 g freshly grated coconut

Method
1. Mix up the water and fruit juice together in a bowl. Cover with clingfilm and leave in the fridge overnight.
2. The next morning stir in the yoghurt, honey, lemon zest and grated apples. Spoon into individual bowls and top with fruit and nuts

Buttermilk pancakes

These are fantastic for breakfast and very easy to make. Buttermilk is available in most supermarkets and gives a lovely texture and flavour. The pancakes are nice spread with butter and jam too.

Serves 20 (1 pancake per person)
Preparation 20 minutes
Cooking 3 minutes per batch

Ingredients
50 g butter/clarified butter ( if using clarified butter, skip step 1)
225 g self raising flour
2 teaspoons baking powder
50 g caster sugar
175 ml buttermilk
2 eggs
175 ml full cream milk
1 teaspoon vanilla extract
Maple syrup and lemon wedges, to serve

Method
1. If you are using clarified butter, skip this step. Melt the butter in a small pan over low heat. Pour off the clear liquid into a bowl and discard the milky white residue that will have settled on the bottom of the pan. The end product is clarified butter.
2. Sift the flour, baking powder and sugar into a bowl. Make a well in the centre, add the buttermilk, eggs and milk and whisk together to make a smooth, thickish batter. Stir in the vanilla extract.
3. Heat a large, non stick frying pan over medium heat. Brush the base with a little of the clarified butter, add 3 large spoonfuls of the batter, spaced well apart, and cook for 2 minutes until bubbles start to appear on the surface of the pancakes and they are golden brown underneath. Turn over and cook for another minute. Lift onto a plate and keep warm while you cook the remainder.
4. To serve, pile the pancakes onto warmed plates, drizzle with the rest of the clarified butter and the maple syrup. Garnish with the lemon wedges and eat straight away.

Variations

Apple pancakes

Stir 300 g peeled, cored and coarsely grated cooking apples into the batter before cooking and serve with toffee sauce and yoghurt.

Savoury pancakes

Leave out the sugar and vanilla extract and stir in 100 g coarsely grated cheddar cheese and 1/4 teaspoon salt and eat the pancakes with grilled meat or veg of your choice and lashings of tomato ketchup.

Cast your vote for Buttermilk Pancakes

American sweetcorn pancakes

Serve these with whatever you fancy. I like Eggs and turkey rashers, but scrambled eggs with a bit of cheese stirred in and chicken mortadella are also a wicked treat. If you're a vegetarian, feel free to grill some paneer or vegetables of your choice to go with these pancakes.

Serves 8 ( one pancake per person )
Preparation 5 minutes
Cooking 4 minutes per batch

Ingredients
330 g canned sweetcorn kernels
25 g cornflour
1/2 teaspoon baking powder
1 large egg, beaten
2 spring onions
1 tablespoon sunflower oil
15 g butter
Salt and freshly ground black pepper

Method
1. Drain the sweetcorn well then tip it into a food processed and blend to a smooth purée. Transfer to a mixing bowl and stir in the baking powder, egg, spring onions, 1/2 teaspoon salt and some black pepper
2. Heat the oil and butter in a non-stick frying pan over a medium-high heat. Add 4 spoonfuls of the batter, spaced well apart and cook for 2 minutes on each side until richly golden. Remove from the pan and keep warm while you make the remaining 4 pancakes. Serve straight away alone or with your preferred side.

Peach Toast

A tangy twist on the classic toast!

Serves 1
Preparation 5 minutes
Cooking 1 minute

Ingredients
3 doughnut peaches
1 slice of bread
Icing sugar
Cinnamon
1 tablespoon honey
Butter

Method
1. Pop a slice of bread into the toaster. Meanwhile, using an sharp, ridged knife, slice the peaches in half and remove the pit in the middle. Then, slice the peaches in slices a pound coin wide. Once the toast is ready, spread it lightly with some butter and drizzle a little bit of honey on top
2. Lay the peach slices on the toast until they're overlapping. Drizzle more honey on top, sprinkle some icing sugar and cinnamon. Serve while still warm

Full English Breakfast

Long day? Go full whack on the energy scales with a full english breakfast with a nutritious, superfood filled smoothie to keep you going for the whole day!

Serves 1
Preparation 5 minutes
Cooking 25 minutes

For the breakfast

Ingredients
1-2 sausages of your choice
Sunflower oil for frying
1 tomato
Butter, for grilling and frying
2 rashers of your choice
1 slice white bread, cut in half in a triangular shape
50 g button mushrooms
1-2 eggs
Salt and black pepper

Method
1. Pre heat the oven to 150 degrees Celsius/gas mark 2 and pre heat the grill to high
2. Fry the sausages in a little sun flour oil over medium heat, turning them over every now and then, for 8-10 minutes until cooked through. Put onto a baking tray and slide into the oven to keep hot
3. Cut the tomatoes side up into the rack of the grill pan, dot each one with a little butter and season. Grill for 4 minutes, then keep warm with the sausages.
4. Meanwhile, wipe out the frying pan, add a teaspoon or two of oil and fry the rashers for 1-2 minutes until crisp and golden on both sides. Keep warm with the sausages and tomatoes.
5. Heat another tablespoon of oil to the frying pan and fry the bread for 1-2 minutes on each side until crisp and golden. Put onto a second baking tray and slide into the oven
6. Melt a small knob of butter in a medium sized frying pan. Add mushrooms and some seasoning and cook over a high heat for 2-3 minutes
7. Wipe the frying pan clean and heat another layer of oil on medium-high heat and fry the eggs. If you're not sure how to do this I have written a hub on ways to fry an egg. Click here >> http://hubpages.com/food/Eggs-101-How-To-Make-Endless-Variations << to see the hub.
Serve all the food on a plate with tomato ketchup or a sauce of your choice.


Serves 1
Preparation 5 minutes
Cooking none

For the pear, banana, oat and honey smoothie

Ingredients
1 ripe juicy pear
1 ripe banana
25 g porridge oats
1 tablespoon honey
100 g natural yoghurt
250 mL apple juice
a handful of ice cubes

Method
1. Simply put all ingredients for smoothies into a liquidiser and blend until smooth. Alternatively, you can put everything into large measuring jug and blend with the handheld blender, moving it up and down, until smooth. Pour into a chilled glass and serve.

Eggs!

As everybody says, eggs are a great source if protein and provide lots if energy. Basically, I would say they are the perfect start to the day!
In order to find out how to make endless varieties of eggs, click on the link here>> http://hubpages.com/food/Eggs-101-How-To-Make-Endless-Variations << and check out the awesome ways to cook an egg. There is lots in store for you to learn and so many ways that you can eat eggs. If I dare say, you could eat eggs in different forms everyday and still not get tired of them... Now that's GOT to be an achievement!


Don't forget to comment below and tell me what you want me to write about next and follow me to see more hubs. For more Food hubs by this Author, click on the links below:

http://hubpages.com/food/Chocolate-Raspberry-Truffles

http://hubpages.com/food/4-Must-Have-Winter-Desserts

http://hubpages.com/food/Scrumptious-chocolate-cupcakes

http://hubpages.com/food/Your-Meals-Planned-for-the-Day

http://hubpages.com/food/Desserts-Desserts-and-more-Desserts

http://hubpages.com/food/Spicy-Indian-Breakfast-to-Dinner


Check out my other hubs:

http://hubpages.com/style/Top-MAC-Lipsticks-for-every-Season

http://hubpages.com/art/How-to-Make-Your-Very-Own-Keyring



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