Mouth-watering festive season breakfast

Chef Rudo Kandiero

MAKE your breakfast a lot special this festive season.

On a Christmas morning, shake things up with healthy mouth-watering breakfast ideas.

Here are some recipes you could try at home.

**********

Spinach and feta egg muffins

Ingredients

Eight eggs;

Quarter cup milk;

One cup spinach;

Half cup feta cheese, crumbled;

Quarter cup red bell pepper, diced;

Salt and pepper;

Red pepper flakes (optional)

Method

1. Preheat the oven to 180°C (350°F). Grease a 12-cup muffin tin.
2. Whisk together eggs, milk, salt and pepper.
3. Stir in chopped spinach, feta cheese and bell pepper.
4. Pour the mixture evenly into the muffin cups, about three-quarters full.
5. Bake for 18 to 20 minutes, or until the muffins are set and lightly golden.
6. Let them cool slightly before removing them from the tin.

**********

Banana smoothie

Ingredients

Two bananas;

Half cup plain yoghurt/Greek yoghurt;

Two tablespoons honey/maple syrup;

Two cups milk;

Ground nutmeg to taste

Method

1. Place bananas in a blender or food processor.
2. Add yogurt, honey, milk and nutmeg.
3. Blend until smooth.

Variation: Use other fresh or canned fruit. Blueberries or strawberries are some of the fruits that you can pick. Soy milk is a delicious and healthy alternative to dairy milk.

**********

Sweetcorn fritters

Ingredients

One cup plain flour;

One teaspoon baking powder;

Fresh or canned sweet corn;

Two eggs;

Half cup whipping cream;

Salt and pepper;

Oil

Method

1. Whisk flour and baking powder in a bowl and mix in corn kernels.
2. Whisk egg yolks with cream in a small bowl and stir into the corn mixture. Season with salt and pepper.
3. Gently fold egg whites into the batter, retaining as much volume as possible.
4. Heat oil in a skillet. Drop fritters into hot oil, two to three tablespoons at a time, and cook until golden brown.
5. Drain fritters on paper towels and serve with a green salad, roasted mixed vegetables or salsa.

**********

Hash brown

Ingredients

Two large potatoes;

Oil for shallow frying;

Two baby marrow, grated;

One sliced onion

Method

1. Boil potatoes until tender, then drain.
2. Grate the potatoes. Add grated baby marrow and sliced onion.
3. Season with salt and pepper, and mix well.
4. Shape the mixture into patties. The starchiness of the potato will help hold the mixture together.
5. Heat oil in a skillet over medium heat. Cook the patties until golden brown and crispy on both sides.
6. Serve with a green salad, baked beans and minute steak.

Food safety guidelines

Keep your hands clean. Proper hand hygiene is essential in the kitchen.

Cook foods to the right temperature. To eliminate harmful bacteria, foods should be cooked to a core temperature above 70°C (158°F). Use a food thermometer to check the internal temperature of cooked foods. Avoid overcrowding when cooking to ensure even heat distribution and thorough cooking.

Clean as you work. Regular cleaning and sanitising prevent the spread of harmful bacteria.

Avoid cross-contamination.

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.