MORRONES A LA PARRILLA CON HUEVO Y QUESO – Barbecued Capsicum with Egg and Pecorino – Ross Dobson & Rachel Tolosa Paz

the-food-of-argentina-9781925418712

From The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin (Smith Street Books, November 2018 – AU$ 49.99, NZ$ 59.99)

 

 

 

MORRONES A LA PARRILLA CON HUEVO Y QUESO

Barbecued capsicum with egg and pecorino

 SERVES 4

 

BBQ Capsicum

4 medium red capsicums (bell peppers)

8 eggs

90 g (3 oz/1 cup) finely grated pecorino

1 tablespoon coarsely chopped flat-leaf parsley

2 tablespoons extra virgin olive oil

 

Cut each capsicum in half lengthways, remove the stalks, seeds and white membrane and discard.

 

Preheat a barbecue hotplate or grill plate to high.

 

Place the capsicum on the barbecue and cook, turning frequently, for 10–15 minutes – you want the capsicum to be soft, but not too charred.

 

Turn the capsicum so they are cut side up, crack an egg into each half, then close the lid of the barbecue and cook for 8–10 minutes, until the eggs have set.

 

To serve, sprinkle over the cheese and parsley, and drizzle over the olive oil.

 

Authors note:

This is a novel and colourful way to cook eggs and capsicums (bell peppers). The capsicums should be soft and tender, so give them some time alone on the barbecue before cracking in the eggs.

For a slight variation on this recipe, lay a thin slice of provolone over each egg instead of using pecorino.

Brekky Rice Pudding: The CSIRO Healthy Gut Diet – Dr Tony Bird, Dr Michael Conlon and Pennie Taylor

 

 

CSIRO Healthy Gut Diet

Recipes extracted from The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99.

**I eat this or a version of it most mornings ( and sometimes for lunch) 🙂

BREAKFAST 71
7 G FIBRE PER SERVE LOW FODMAP
UNITS PER SERVE BREADS AND CEREALS 0.5 PROTEIN 0 FRUIT 1 VEGETABLES 0 DAIRY 1 FATS AND OILS 1

Brekky rice pudding with fruit and almonds

SERVES 4
PREPARATION 10 minutes
COOKING 25 minutes

1 cup (100 g) basmati rice
600 ml high-calcium, lactose-free skim milk
1 stick cinnamon
1 large wide strip lemon zest
1 teaspoon pure vanilla extract
2 teaspoons pure maple syrup
ground cinnamon, to serve
seeds and juice from 4 passion fruit
125 g strawberries, hulled and halved or quartered
20 g flaked almonds
2 tablespoons lactose-free natural yoghurt, to serve

 

BrekkyRicePudding

Bring a small saucepan of water to the boil, then add the rice and boil for 5 minutes. Drain and transfer to a heavy-based saucepan. Add the milk, cinnamon, lemon zest and vanilla and bring to the boil over
medium heat. Reduce the heat to low–medium and simmer, stirring frequently, for 20 minutes or until the milk is absorbed, the rice is cooked and the mixture is thick.

Stir in the maple syrup.

Divide the rice pudding among 4 bowls, sprinkle with ground cinnamon to taste, then top evenly with the passionfruit, strawberries and almonds and serve warm with yoghurt.

This can be made the day before and chilled in the refrigerator overnight, if desired. The pudding will thicken on chilling, so loosen with a little extra skim milk, if you like.

 

Probiotic Jar: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

 

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Probiotic Jar

GF R VG (if honey and bee pollen not used)

Makes 4 x 250ml (9fl oz) jars

Preparation time: 25 minutes

“This recipe will give you a beautiful probiotic parfait jar. We serve it at the restaurant and people always say how lovely this jar looks. Probiotic yogurt is full of good bacteria, which stabilize the gut, and the addition of spirulina makes it rich in minerals and protein. Chia is great for speeding up digestion, as well as being high in omega-3s. Enjoy taking care of your gut health with this beautiful jar of goodness.” p.89

 

For the chia pudding

475ml (17fl oz) homemade Nut & Seed Milk (see page 78)

1 tbsp honey or other sweetener (optional)

½ tsp vanilla extract

6 tbsp chia seeds

 

For the probiotic spirulina yogurt

500g Cashew Yogurt (see page 76)

¼ tsp vanilla powder

1 tbsp raw honey or other sweetener (optional)

½ tsp spirulina powder

pinch of salt

 

To serve

150g (5½oz) strawberries, sliced

2 tbsp bee pollen (optional)

25g (1oz) coconut chips

25g (1oz) flaked almonds

 

Probiotic Jar

To make the chia pudding, blend the nut or seed milk with the honey (if using) and vanilla extract in a mixing bowl. Stirin the chia seeds until well combined. Soak until the seeds have absorbed all the liquid and become gelatinous. This mixturewill keep for 3 days in a sealed container in the refrigerator.

To make the yogurt blend all the ingredients together in a highspeed blender until well combined.

To assemble, put a layer of strawberry slices around the edge of the base of the jars and add some yogurt. Spoon a layer of chia pudding on top of this. Finish with more strawberry slices, the bee pollen (if using), coconut chips and flaked almonds.

Oaty Pecan Pancakes: The Clever Guts Diet Recipe Book- Dr Clare Bailey

 

clever-guts-diet-recipe-book-9781925640779_lg

 

Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99  Photography © Joe Sarah

 

Oaty Pecan Pancakes 

“These indulgent wholemeal pancakes have extra substance and flavour thanks to the oats and pecans. Delicious eaten straight from the pan or once cooled, popped in the toaster.” p. 207

Makes 10-12

Oaty pecan pancakes

 

 

120g gluten-free rolled oats

120g buckwheat flour

1 tsp ground cinnamon

1 tsp baking powder

1 pinch salt

1 egg

2 tsp vanilla essence

1 tbsp maple syrup

270ml almond milk (or any milk of your choice)

40g pecan nuts, chopped

1 tbsp coconut oil

  • DAIRY-FREE
  • GLUTEN-FREE

130 calories

 

  1. Mix the oats, flour, cinnamon, baking powder and salt in a bowl.
  2. In a separate bowl, whisk the egg, then pour in the vanilla essence, maple syrup and milk and stir well. Make a well in the centre of the dry ingredients, pour in the wet ingredients and gradually stir them in, followed by the nuts. The mixture should be thick but pourable. Allow it to rest for about 15 minutes.
  3. Melt half the coconut oil in a frying pan over a medium heat. Drop blobs of the mixture into the pan, using 1-2 tablespoonfuls for each pancake. Repeat, leaving space around each one, and cook them for 2-3 minutes until they’re golden brown and holes appear on the surface.
  4. Flip them over carefully with a spatula and cook them for 1-2 minutes on the other side. Repeat with the remaining mixture.
  5. They taste great served with 1 tbsp Greek-style yoghurt (add 75 cals), 1 tsp honey (add 20 cals) and some berries or half a sliced banana (add 50 cals).

Frozen Berry Breakfast Bowl – Gordon Ramsay’s Ultimate Fit Food

Ultimate Fit Food

Gordon Ramsay’s Ultimate Fit Food ($39.99), published by Hachette Australia.


Photographer Jamie Orlando Smith

 

 

FROZEN BERRY BREAKFAST BOWL

SERVES 4

The ladies in my life love a bowl of berries like this in the morning. I think it’s because it tastes a lot like ice cream! Acai berries are one of the latest superfoods to reach our shores from South America and, among the many wondrous claims made of them, they are said to boost energy levels. So, no more excuses for staying in bed . . .” p. 196

Frozen Berry Breakfast Bowl

6 tbsp acai juice or 4 tbsp acai powder
300g frozen berries, such as blueberries, raspberries, strawberries or mixed berries
4 bananas, peeled, broken into pieces and frozen for at least 2 hours
Water, coconut water or apple juice, if needed
1 fresh banana
4 small handfuls of granola
2 handfuls of fresh blueberries

  1. Put the acai juice or powder, frozen berries and frozen bananas into a food processor or blender and blend until smooth. If the mixture looks like it needs some help blending, add a small amount of liquid, a little at a time, to get it going. The mixture should blend to a soft-serve ice cream consistency rather than a smoothie consistency.
  2. Transfer to serving bowls and top with sliced fresh banana, granola and fresh blueberries. Serve immediately, before it starts to melt!

TO MAKE IT LEAN

Leave out the acai juice or powder and replace it with an extra 100g of frozen berries if you’re watching your weight.

PER SERVING

KCAL 332

FAT (g) 12.0

SATURATES (g) 4.0

CARBS (g) 43.0

SUGARS (g) 33.0

FIBRE (g) 10.0

PROTEIN (g) 7.0

SALT (g) 0.04

 

Breakfast Bread: The Clever Guts Diet – Dr Michael Mosley

ANZ Clever Guts Diet cover

Extracted from The Clever Guts Diet by Dr Michael Mosley with Tanya Borowski, mBANT, IFMCP, and Dr Clare Bailey, GP. Available now, Simon & Schuster Australia, RRP $29.99.

http://www.simonandschuster.com.au/books/The-Clever-Guts-Diet/Michael-Mosley/9781925596038 

clever guts breakfast loaf + chia jam

Clever Guts breakfast loaf + chia jam

 

 

Breakfast Bread

(makes a 900g loaf, 10-12 slices)

 

The ground almonds, flaxseed and eggs make this a high-protein, low-grain breakfast or snack. This bread is best served warm or toasted. Try it spread with a little nut butter.” p.211

 

190g ground almonds

2 tbsp coconut flour

40g ground flaxseed

1 tsp sea salt

1½ tsp baking powder

5 eggs

30g coconut oil

1 tbsp maple syrup

1 tbsp live (raw) apple cider vinegar

 

Preheat the oven to 180°C.

Line a loaf tin with parchment or grease it with coconut oil. Put the ground almonds, coconut flour, ground flaxseed, salt and baking powder in a food processor and pulse until everything is combined.

Then add the rest of the ingredients and pulse again to form a smooth dough.

Bake it for about 40 minutes or until it’s golden and cooked through (if you pierce it with a skewer it should come out clean). Leave it to cool, then turn it out. Store it in a zip-lock bag in the fridge or in the freezer, sliced.

 

 

 

 

Crunchy Buckwheat Muesli: The Energy Guide – Dr Libby Weaver

The Energy Guide

The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99

Prep ahead: • Soak buckwheat, almonds and seeds
Cooking time: 50 minutes
Preparation time: 10 minutes, plus overnight soaking

CRUNCHY BUCKWHEAT MUESLI
Serves:6
1 cup (200 g) buckwheat (see Glossary)
1⁄2 cup (80 g) raw almonds, chopped
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
1 tablespoon sesame seeds
2 tablespoons extra virgin
coconut oil, melted
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground turmeric (see Glossary)
1 tablespoon pure maple syrup (optional)
milk of your choice, to serve
sliced banana and blueberries, to serve

This delicious crunchy muesli uses very little sweetener and
is a nutrient-dense alternative to many packaged breakfast
options on the shelves. The combination of seeds gives it a
wonderful mineral boost. I find many people love it served with
banana and blueberries, but you can use any fruit you like. p.88

Place the buckwheat, almonds and seeds in a medium bowl,
cover with cold water and leave to soak overnight. The next
morning, rinse and drain well.

Preheat the oven to 150°C (300°F) and line a baking tray with
baking paper.
Tip the soaked buckwheat mixture into a bowl, add the coconut
oil, spices and syrup, if using, and mix well to coat.

Spread the buckwheat mixture over the prepared tray. Bake
for 50 minutes or until lightly golden and dry. Set aside to cool
completely.

Serve with your choice of milk, topped with sliced banana
and blueberries.

Breakfast_BuckwheatMuesli