Saturday, January 24, 2015

Vegetarian Big Brekkie

Ingredients: (Serves two)

Sweet Potato Hashbrowns:
1 sweet potato - peeled and grated
½ medium sized onion - finely sliced
1 tsp paprika powder
1 tbsp corn flour
Olive Oil
Salt

Grilled tomato:
2 cups cherry tomato - sliced into 2 halves
½ tsp dried Italian herbs

Sauteed Mushrooms and Spinach:
2 cups button mushrooms
1 cup baby spinach
2 garlic pods - finely diced
2 tbsp butter
1 tbsp white wine vinegar
Fresh coarsely ground pepper
Salt

½ slab of Haloumi cheese
2 vegetarian sausages
2 slices of mixed grain bread

Method:
Hashbrowns:
1) Mix sweet potato, onion, paprika powder, corn flour, 1 tbsp olive oil in a bowl. Check for salt. keep aside for 15-20 mins
2) Pour oil into the frying pan (1 mm deep) and heat it on medium heat.
3) Once hot, gently place 1 heaped tbsp of hashbrown, flatten it with a spatula so that it is about ½cm thick. Depending on the size of the pan, you could get multiple hashbrowns to shallow fry at once.
4) Cook for 3-5 minutes. Once it is done, flip to the other side and fry for 3-5 minutes.
5) Remove and pat with paper towel to remove excess oil

Sauteed mushrooms and spinach:
1) Heat butter in a pan, add garlic anc fry until it starts to change colour.
2) Add mushrooms and fry for 3 minutes. Keep stirring.
3) Add vinegar, salt and pepper to taste. Stir fry it for another 2 mins. Stir in spinach. Cook until spinach wilts.

Grilled tomato:
1) Mix tomato with italian herbs. Check for salt. Keep aside for 15 mins
2) Heat an oven on grill setting. Spread the tomatos on a baking tray and grill it for 5 mins

Grilled haloumi cheese:
1) Cut 1 cm thick slabs of haloumi cheese. Grill in oven for 5

Grilled sausages:
1) Grill in oven for 5 mins or as per instructions on the package

Toast the bread. Spread some butter if you like

DONE!!!


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