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Rye Porrdige Oat Muffins
In Breakfast

Rye Porridge Oat Muffins

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Preparation time: 15min. | Baking time: 20min. | Makes 12 muffins

 

Ingredients

• 1 cup organic Rye flour
• 1 cup organic Porridge Oats, blended to flour
• 2 tsp. baking powder
• 1 shake cinnamon powder
• 1 tbsp. coconut sugar
• 1 tsp of sea salt flakes
• 1 cup evaporated milk either full fat or 2%
• 3 tbsp. melted organic sea salted butter
• 2 large eggs (Wisk these together very well in a large measuring cup)

Preparation

In a blender or food processor, turn the oats into the most delicious flour and add to the bowl that you have put all the dry ingredients. Stir all ingredients well with a spurtle.

Pour the wet ingredients into the bowl of dry ingredients and stir with a spurtle until just mixed. Then spoon into a buttered 12 cup muffin tray and bake at 400 degrees F for
20 minutes. Once removed from the oven, let sit in the pan for 10 minutes before removing to a cooling rack for 5 minutes and then to a serving plate.

TIP: The better your Oats are, the better your Muffins will be!

Recipe provided by: The Porridge Mom

Rye Porrdige Oat Muffins
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familia
In Breakfast

Familia’s Huevos Rancheros

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Huevos rancheros or “ranch-style eggs” is a hearty breakfast, originally for workers on Mexican farms. Today, huevos rancheros are very common in brunch and breakfast menus in North America. At Familia, we make ours with Pico de Gallo, queso fresco (cheese), crema, avocado, cilantro, and of course the eggs and corn tortillas.

INGREDIENTS
(FOR ONE PERSON)

  •  Corn tortillas (1 or 2) – we recommend the corn tortillas (not flour) as they add tons of flavour to the dish
  • Eggs (2 or 3)
  • Toppings of choice: Crema fresca (or you can use sour cream), avocado cut in small dices, Pico de Gallo, fresh cilantro, queso
    fresco (cotija or mozzarella cheese works well too)
  • Olive or avocado oil, salt and pepper
  • Optional: Refried beans, Jalapenos, Salsa Verde, Mexican Salsa

METHOD

  1. Your first step is getting ready with all the ingredients. Start by preparing the salsa. If you’re using pico de gallo, prep it first. This is quick and easy to make by dicing tomatoes, green onions, white onions and cilantro, mixed together with lime juice, salt, pepper and a drop of white vinegar.
  2. Next, lightly fry the tortillas. Cut them into small pieces and then in a non-stick skillet with olive oil, cook them over medium heat
    for approx 60 seconds.
  3. Then, cook the eggs. Add more oil to the skillet and fry the eggs to your liking (we recommend you cover the saucepan for faster and proper cooking),
  4. Just before the eggs are done, add some of the pico de gallo and cheese (sprinkle on top of the eggs). When the yolks are cooked, season with salt and pepper to taste.
  5. Assemble the huevos rancheros (you can leave them in the same skillet, or transfer them to a plate). Add the cream in the centre of the
    skillet and add all the other toppings.
  6. Sprinkle the chopped cilantro around the dish, add the slices of avocado on top and voilà, you just made your own huevos rancheros! Enjoy!

Try this dish on the NEW breakfast menu at Familia Fine Foods!

Recipe Courtesy of Familia Fine Foods
3245 Harvester Road, Burlington
(905) 632 9299
familiafinefoods.com

 

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Familia's Huevos Rancheros

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In Breakfast

Crêpes with Apple & Cinnamon

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Ingredients

 

For The Crepe Batter:

1 cup all purpose flour

2 eggs

½ cup milk

½ cup water

¼ teaspoon salt

2 tablespoons butter, melted

 

For The Apple Sauce:

3 Granny Smith apples

2 tablespoons butter

2 tablespoons white sugar

1 tablespoon brown sugar

Cinnamon to taste

 

Method

Peel and thinly slice the apples. Melt the butter in a pan, add the apples, and sautee them until they are half way cooked.  Then add the sugar and the cinnamon to taste, and cook them until the apples are soft and the sugar has melted.

Make the crepe batter in a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter, and beat until smooth.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Serve warm with a scoop of ice cream if desired!  (Serves 4)

 

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Crêpes with Apple & Cinnamon

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In Breakfast

Galette “La Complète” au Sarasin (Gluten Free Buckwheat Crêpe)

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At La Parisienne Crêperie, we specialize in Parisian Crêpe Froment. This is made using white flour which was introduced to Paris in the early 20th Century. 

However, due to the emergence of celiac disease and gluten intolerance, we’ve also developed our version of the Buckwheat Crêpe, also known as Galette au Sarasin, which originated in Brittany in France. 

(Makes approximately 6 large crepes)

 

Ingredients:

Toppings

300 grams artisanal shaved ham

Approx. 3 cups shredded Swiss Emmental cheese

6 large free-range eggs

 

The Herb Butter

120 grams of softened unsalted butter

1 tsp Herbs de Provence

 

The Batter

1 ¼ cups buckwheat flour

¼ cup almond flour

½ tsp salt

1 tbsp canola oil

1 cup of water

1 cup almond milk

4 large eggs

Method:

  1. First make the batter. Combine all batter ingredients in a large bowl using a mixer or whisk. Cover and allow to rest overnight. 
  2. Next, make your herb butter. Mix together the butter and Herbs de Provence, cover and refrigerate until ready to use.  (Remove from fridge to soften before building your crepes.)
  3. When ready to make your crepes, preheat a pan to 250 degrees Celsius and lightly brush with Canola oil.
  4. Pour approx. half a cup (depending on your pan size) of batter onto the pan and quickly swirl the pan to evenly distribute batter on the base of the pan.
  5. Use a spatula to lift the edges and when the bottom has cooked flip the crepe and cook on the other side. You need to move quickly so as not to dry out the crepe.
  6. Remove the crepe from the pan and rest on a board or plate. Repeat until you have used all of your batter.
  7. When you are ready to serve your crepes, preheat a pan on medium. Place the crepe in the pan and crack an egg onto crepe keeping the yolk intact and spreading the egg white as evenly as possible over your crepe.  Sprinkle on cheese and ham
  8. Fold up each side of the crepe creating a square shape and use a small metal bowl or lid to cover the egg yolk and help it cook until no clear is left but your yolk is still runny.
  9. Brush crepe with herb butter, transfer to a plate and Bon Appetit!

VISIT LA PARISIENNE CREPERIE

93 Bronte Rd, Oakville | (905) 827-2378 | www.laparisiennecreperie.com

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Barque Smoked Duck Pancakes
In Breakfast

Smoked Duck Pancakes

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A wild combination of flavours makes for an unforgettable breakfast! Try this recipe at home or at Barque Smokehouse for Taste of Burlington! on from February 19 – March 11, 2018.

Barque Smoked Duck Pancakes
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Smoked Duck Pancakes

Prepared by David Neinstein, Barque Smokehouse 4155 Fairview St, Burlington, 905 315 1536 or online barque.ca. Enjoy this recipe during Taste of Burlington on from February 19 - March 11, 2018.

Ingredients

  • 2 whole duck legs (including thighs)

Barbecue Rub

  • 1 tsp each granulated sugar, brown sugar, kosher salt, fresh black pepper, smoked paprika, ground cumin, granulated garlic and granulated onion

Blueberry Compote

  • 1 pint blueberries
  • 100 mL freshly squeezed orange juice
  • ½ cup granulated sugar

Whipped Chèvre

  • 140 g chèvre
  • 2 tbsp 35% cream

Pancakes

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp each baking soda & baking powder
  • 1 large egg
  • ½ cup each buttermilk & 2% milk

Instructions 

  • Mix rub ingredients in a bowl and massage into duck legs. Smoke, bone side down, in a 190ºF smoker for 12 hours. If you don’t have a smoker, you can roast the duck. Place legs in a medium baking dish and pierce with a fork. Cook at 325º F for 2 hours. Let stand for 30 minutes. Remove skin, reserving the crispy parts. Pull meat into strips. Chop crispy skin and mix into meat. Drizzle a little fat from baking dish onto the meat and toss.
  • Combine compote ingredients in a small saucepan and set over medium heat. Bring to a boil, stirring constantly. Reduce heat. Let simmer for 30 minutes. It should thicken like loose jam.
  • Set cheese on counter for 30 minutes to bring it to room temperature, then whisk with cream until fluffy.
  • Prepare pancakes by sifting flour with ¼ cup sugar, baking soda and baking powder in a medium bowl. Whisk egg with buttermilk and milk in a large bowl. Slowly stir dry mixture into wet mixture.
  • Preheat a large frying pan over medium-high, then coat with vegetable oil. Cook ¼ cup pancake mix for 1 to 2 minutes until edges start to bubble. Flip pancake. Adjust heat as needed. Cook another 2 minutes, then remove. Repeat with remaining pancakes. Serve 3 pancakes per plate. Top with duck meat, a drizzle of compote and a scoop of chèvre. Serve immediately. Enjoy!
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In Breakfast

Harbourside Scones

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These delicious, light scones are delicate and absolutely addictive. Make them at home, or try them at Harbourside for afternoon tea.

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Harbourside Scones

Recipe courtesy of Harbourside Artisan Kitchen + Bar, Bronte. Visit them at harbourside-kitchen.com or call 289.837.3383

Ingredients

  • 200g Flour
  • 50g Margarine
  • 125ml Whole Milk
  • 10g Baking Powder
  • 25-50g Sugar (depending on your taste)
  • Pinch of Salt

Instructions 

  • Sieve flour, baking power and salt and then rub in the margarine to a sandy texture
  • In a separate bowl, dissolve the sugar and milk together
  • Make a well in the centre of your bowl with the flour mixture, and gradually add in the milk
  • Mix lightly
  • Roll out two rounds to 1/2 inch thick
  • Cut rounds into 4, or use a scone cutter
  • Place on greased baking sheet
  • Milk wash the tops and bake at 350 degrees for 15-20 minutes
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Espresso Energy Bites
In Appetizer

Espresso Energy Bites. Raw, Vegan and Gluten-Free

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On the run and need a quick pick-me-up? These Espresso Bites are sure to do the trick! Made by hand every day at Piazza Bistro, and available in their café, these Bites are raw, vegan and gluten-free – making them a perfect ‘anytime’ snack that you’ll feel good about!

Espresso Energy Bites
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Espresso Energy Bites. Raw, Vegan and Gluten-Free

Recipe courtesy of Piazza Bistro, Oakville. Visit them at piazzabistro.ca or call 905.618.0255

Ingredients

  • 2 Cups Medjool pitted dates
  • 1/4 Cup freshly brewed espresso (to soak dates)
  • 1 Tsp vanilla
  • 2 Cups walnuts, finely chopped
  • 1 Dash salt
  • 1 Tsp cinnamon
  • 2 Tbsp raw cocoa powder

Coating:

  • 3 Tbsp raw cocoa powder
  • 1 Tbsp freshly ground espresso beans

Instructions 

  • Soak the dates in hot freshly brewed espresso for 30 minutes.
  • While the dates are soaking, combine the walnuts, cocoa, salt and cinnamon in a food processor.
  • Remove the dry mixed ingredients from the processor and then process the dates and vanilla to form a paste.
  • Return the dry mix to the processor and combine with the date paste.
  • Remove and freeze for 1 hour.
  • Finally, form your mixture into balls and roll them in the raw cocoa powder mixed with freshly ground espresso beans.
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Rhubarb French Toast
In Breakfast

French Toast with Honeyed Rhubarb

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Rhubarb French Toast
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French Toast with Honeyed Rhubarb

Recipe courtesy of Lynn Ogryzlo, from her cookbook The Ontario Table. Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to Look Local Magazine. She can be reached for questions or comments at www.lynnogryzlo.ca

Ingredients

  • • 4 farm fresh eggs
  • • 1/2 cup (125 mL) whole milk
  • • 2 tablespoons (30 mL) pure vanilla extract
  • • 1 tablespoon (15 mL) sugar
  • • 1/2 teaspoon (2.5 mL) ground cinnamon
  • • Pinch of salt
  • • 8 thick slices country bread, 1-inch thick

  • • 3/4 cup (180 mL) heavy cream
  • • 3/4 cup (180 mL) whole milk
  • • 1 vanilla bean
  • • 4 farm fresh egg yolks
  • • 4 tablespoons (60 mL) sugar

  • • 5 tablespoons (75 mL) unsalted butter
  • • 4 tablespoons (60 mL) Niagara honey
  • • 3 cups (750 mL) fresh tart rhubarb, diced

Instructions 

  • In a shallow baking dish, lightly whisk together the eggs, milk, vanilla extract, sugar, cinnamon and salt. Lay each piece of bread in egg mixture for 1 minute per side to soak up the goodness.
  • Meanwhile, combine half the cream and all of the milk in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk, along with the bean. Heat the mixture over medium high heat until small bubbles form around the rim, but do not boil.
  • While the milk is heating up, whisk the remaining cream, egg yolks and sugar until smooth. Dribble a bit of the hot milk mixture into the egg mixture, whisking continuously so the eggs don’t curdle. Continue adding the hot milk until half has been incorporated. Slowly pour the tempered egg yolk mixture into the saucepan with the remaining hot milk and cook over low heat, stirring constantly with a wooden spoon until the custard coats the back of a spoon, approximately 6 minutes. Remove the vanilla bean and set mixture aside to cool.
  • Melt half the butter in a skillet over medium low heat and add the egg-soaked bread slices. Cook until browned, approximately 4 to 5 minutes per side. Transfer the French toast to an oven-proof plate as each slice is cooked and keep the slices warm in a 350F (160C) oven until all are cooked through, approximately 10 minutes.
  • Heat the remaining butter in a saucepan with honey over medium high heat. Stir and cook for one minute. Add rhubarb, cook until warmed through and soft, approximately 4 minutes. Remove from heat.
  • To serve, place 2 slices of French toast in the centre of each of 4 plates, top with vanilla cream and warm honeyed rhubarb.
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