Breakfast ideas for the festive season

Chef Rudo Kandiero

THE festive season is the most wonderful time of the year, and we are not just talking about presents.

The main highlight is “the food” that gathers people around the table with loved ones, savouring the flavours of the season. Sleigh the holiday cooking game with our festive and delicious Christmas recipes.

These range from breakfast to midnight snack recipes, as well as leftover recipe ideas. This week, we have herb omelette, pancake stack and citrus summer salad recipes that you will love.

Herb omelette

This recipe serves two people and requires 15 minutes of preparation time.

Ingredients

Four eggs;

Two tablespoons parsley, chopped;

Two tablespoons spring onion/chives, chopped;

Butter or oil;

One-third cup grated cheddar cheese

Method

1. Break eggs into a large bowl and whisk with a fork. Add two tablespoons of water, parsley and chives. Season well.
2. Heat oil in a non-stick frying pan. Add the omelette mixture all at once. Swirl with a fork several times, then reduce heat.
3. While the mixture is cooking, tilt the pan and lift the edges of the omelette occasionally to allow the uncooked egg to flow underneath. When the mixture is half-cooked, add grated cheese, then leave to cook a little more until set and the base is golden brown.
4. Using an egg slice, fold the omelette in half in the pan. Flip it over onto a warm serving plate. Serve immediately. Do so with toasted bread.

Pancake stack

This is a recipe for four people and requires 40 minutes of preparation time.

Ingredients

One-and-a-half cup self-rising flour;

One teaspoon baking powder;

Two tablespoons caster sugar;

Two eggs, beaten;

One cup milk;

60 grammes butter;

Maple syrup;

Berry medley to serve (strawberry, blueberry, raspberry)

Method

1. Sift flour, baking powder, sugar and a pinch of salt into a bowl and make a well in the centre.

Mix the eggs, milk and melted butter in a jug and pour into the well at once, whisking to form a smooth batter. Cover the bowl with plastic wrap and set aside to rest for 20 minutes.

2. Heat a frying pan and brush lightly with melted butter or oil. Pour quarter cup of batter into the pan and swirl gently to make a pancake. Cook over low heat for one minute or until the underside is golden.
3. Turn the pancake over with a spatula and cook the other side very quickly. Transfer to a plate and keep warm while cooking the remaining batter.
4. Serve stacked on a plate, drizzle with syrup and add berries on top.

Citrus summer salad

Ingredients

Four grapefruits;

Three oranges;

One tablespoon caster sugar;

One cinnamon stick;

Three tablespoons mint leaves

Method

1. Peel and remove the pith from grapefruits and oranges. Carefully cut out the segments and mix them in a bowl.
2. Put the sugar, cinnamon stick and mint leaves in a small pan with three tablespoons of water and stir over low heat until the sugar has dissolved.
3. Remove the cinnamon stick and mint and drizzle the syrup over the fruit.
4. This salad, which serves four people, can be kept in the refrigerator for up to two days and the flavour will improve as it develops.

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on: 0772748509.