What’s better than savouring the goodness of a long, lazy summer holiday morning? From a Chakalaka breakfast fry-up with baked beans, to crunchy muffins, Mexican style tomato breakfast wraps and an orange and coconut smoothie, you can treat the family to some quality moments over some yummy meals with these simple recipes.
Orange & Coconut Smoothie
A chilled breakfast smoothie, for fresh and fruity start.
Ingredients
2 bananas
375ml (1½ cups) Rhodes Quality Orange 100% Fruit Juice
125ml (½ cup) coconut milk
15 to 30 ml (1-2 tbsp.) honey
optional: coconut flakes for garnish
Method
Add the bananas, fruit juice and the coconut milk to a blender. Blend until smooth. Add the honey to taste. Serve immediately.
Chakalaka breakfast fry-up
Bring a camping-style fry-up home with this hearty but simple Shakshuka style pan breakfast.
Ingredients
200g (1 packet) bacon, chopped
250g pork chipolata sausages
1 x 410g can Rhodes Quality Chakalaka Mild & Spicy with Beans
4 large eggs
To serve: buttered toast
Method
Heat a heavy bottomed frying pan. Add the bacon in batches and fry until crispy. Remove from the pan and set aside. Add the sausages to the pan and fry until cooked. Remove from the pan and set aside. Add chakalaka to the pan and heat. Spoon spaces in the chakalaka and break the eggs carefully into the holes. Cook for a few minutes until the eggs begin to firm. Serve immediately with the hot bacon, sausages and toast.
Crunchy top breakfast muffins
Easy to prepare muffins for a lazy Sunday breakfast or perfect for a lunch box treat.
Ingredients
Topping
50g butter
30ml honey
250ml (1 C) muesli
Muffins
500ml (2 C) self-raising flour
5ml (1 t) ground ginger
190ml (¾ C) caster sugar
1 x 410g can Rhodes Quality Pear Halves in Syrup, drained and chopped
80g butter, melted
250ml (1 C) buttermilk
2 eggs
Method
In a small saucepan melt together the butter and the honey. Add the muesli and stir well to mix. Set aside. Sift the flour into a large mixing bowl. Add the ground ginger and the caster sugar. Add the chopped pear halves and mix lightly. In a separate bowl, whisk the melted butter, buttermilk and eggs together. Stir the egg mixture into the pear mixture until just combined. Do not overmix. Spoon the mixture into the holes of a muffin pan that has been lined with paper muffin cups. Sprinkle the muesli topping over the tops of the muffins. Bake the muffins in an oven that has been preheated to 180˚C for 20 minutes or until the muffins are well risen and golden. Transfer the muffins from the tray to a wire rack and leave to cool.
Breakfast Burritos
Spice up your morning and put a zing in your day with these delicious burritos.
Ingredients
6 soft flour tortillas or wraps
12 eggs
45ml (3 T) milk
salt and pepper to taste
30ml (2 T) butter
250g streaky bacon, grilled
250ml (1 C) grated cheddar cheese
1 x 410g can Rhodes Quality Tomato Mexican Style
45ml (3 T) coriander leaves, chopped
Method
Heat the tortillas or wraps according to the instructions on the pack and keep warm. Whisk the eggs, milk and salt and pepper together. Scramble the mixture in the butter then fill each tortilla or wrap with a portion of scrambled egg, bacon and cheese. Top with a portion of the Tomato Mexican Style, add a sprinkle of coriander and then roll up and serve.
Bacon & egg muffins
These easy-to-make bacon and egg muffins will keep in the fridge for a few days, so bake them on a Sunday and you can have healthy breakfasts taken care of for the week.
Ingredients
15ml (1 T) olive oil
½ green pepper, seeded and chopped
1 x 225g streaky bacon
½ x 410g can Rhodes Quality Chopped & Peeled Tomato with Mixed Herbs
250ml (1 C) grated cheddar cheese
8 large eggs
salt and freshly ground black pepper
Method
Heat the oil in a frying pan and fry the green pepper for a few minutes until it begins to soften. Set aside. Line the bottom and sides of 12 muffin pan cavities (that have been sprayed with non-stick spray) with bacon. Spoon 5ml (1 t) of the Chopped & Peeled Tomato with Mixed Herbs into each cavity. Add the green pepper on top of the tomato base. Top each muffin with grated cheese. Crack the eggs into a large jug and whisk together. Season the eggs with the salt and pepper. Pour the egg over the cheese, filling each muffin cavity almost to the brim. Bake the egg muffins in an oven that has been preheated to 180˚C for 25 minutes or until a wooden pick inserted into the middle of a muffin comes out clean. Remove from the oven and leave to settle in the muffin pan for a few minutes before turning out. Serve hot.
Corn fritters with tomato jam
Corn fritters are great for a weekend breakfast or brunch. Serve them with crispy bacon and tomato jam.
Ingredients
Fritters
185ml (¾ C) cake flour
5ml (1 t) baking powder
5ml (1 t) salt
2 eggs
125ml (½ C) milk
1 x 410g can Rhodes Quality Whole Kernel Corn, drained
250ml (1 C) grated cheddar cheese
2 spring onions, chopped
Sunflower oil for frying
Tomato Jam
30ml (2 T) olive oil
1 small onion, finely diced
3 garlic cloves, minced
1 small piece fresh ginger root, peeled and grated
1 x 410g can Rhodes Quality Tomato Italian Style
65ml (¼ C) maple syrup
5ml (1 t) salt
to serve: crispy bacon
Method
For the fritters, sieve the flour, baking powder and salt together. Whisk the eggs and milk together. Whisk the milk mixture into the dry ingredients to make a smooth batter. Stir in the Whole Kernel Corn, cheese and spring onions. Heat a thin layer of oil in a non-stick frying pan. Over medium heat add heaped spoonsful of batter to the pan. Use a spatula to turn the fritters over once they are golden at the bottom and continue to fry on the other side until firm to the touch cooked through.
For the tomato jam, heat the olive oil in a saucepan and sauté the onion, garlic, ginger for 2 minutes. Add the Tomato Italian Style, maple syrup and salt. Reduce heat to low and simmer for 30 minutes or until the jam thickens. Cool.
