21 May Ideas for Shared Morning Tea
Makes 1 Serves 10
Total calories: 800cal
Calories per serve: 80cal
Time to make: 10 mins prep 20 mins cook
GF (DF) V
- Olive oil
- 200g Sweet Potato, peeled, cut into 1cm pieces
- 120g green round beans, trimmed, halved
- 80g (1/2 cup) frozen peas
- 1 shallot, trimmed, thinly sliced
- 125ml (1/2 cup) Milk (Non Dairy Milk if DF)
- 4 eggs, lightly whisked
- 35g (1/3 cup) coarsely grated cheddar (DF optional)
- Preheat grill on medium-high. Grease a 20cm (base measurement) non-stick ovenproof frying pan with oil. Heat over medium heat. Cook sweet potato, stirring, for 3-4 minutes or until slightly softened. Add beans. Cook, stirring, for 1 minute. Add peas and cook for a further minute or until beans and peas are tender. Stir in the shallot and season with salt and pepper.
- Whisk milk, egg in a jug. Pour over vegetables. Tilt to evenly distribute egg. Reduce heat to medium-low and cook for 8 minutes or until almost set.
- Top with the cheddar. Cook under grill for 3-5 minutes or until golden.
- This recipe is easily doubled.
Makes 1 Serves 2
Total Calories: 300cal
Calories per serve: 150cal (for basic tomato, cherry tomato and onion pizza)
Time to make: 10 mins prep 10-12mins cook
(GF) (DF) (V)
- 1 Wrap
- 1/4 cup grated cheese (mozzarella or edam or vegan of your choice)
- 5 cherry tomatoes halved
- 1 tablespoon pizza sauce/paste
- 1-2 slices Red Onion, thin
- Fresh Basil leaves (optional)
- Peperoni, salami, Ham, Chicken, Prawns
- Feta, Parmesan
- Pineapple, Apricot, Cranberries
- Veggies: Mushrooms, Capsicum, Broccoli, Zucchini, Spinach, Cooked Pumpkin or Sweet Potato
- Preheat oven to 180C
- Place wrap on baking tray, spread with pizza sauce/paste and sprinkle with half of the cheese. Top with cherry tomatoes, red onion and your choice of optional additions and sprinkle with the rest of the cheese.
- Bake in the oven for 10-12 minutes, until the edges are crisp and the cheese has melted. Remove from the oven and top with fresh basil leaves. Fold into wrap or cut as is.
Calories per serve: 200cal
Time to make: 10 mins prep 35 mins cook
(GF) (DF) V
- ½ cup soy or almond milk
- 1 teaspoon apple cider vinegar
- 1 cup plain flour
- 1 cup whole wheat flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ cup softened vegan butter or ⅓ cup plain olive oil
- ½ cup raw cane sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup frozen blueberries DO NOT THAW
- Heat oven to 200C and grease and line a muffin tin with paper liners. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 12.
- In a small bowl or mug combine non-dairy milk of choice and apple cider vinegar. Set aside.
- Sift or whisk together all purpose flour, whole wheat flour, salt and baking powder and baking soda. Set aside.
- In the bowl of your stand mixer, or in a large bowl with a hand mixer, cream together the butter ½ cup sugar until smooth.
- Add the egg, vanilla, lemon zest and milk mixture, and beat until well combined.
- Toss blueberries in the flour mixture to coat completely. This will help to prevent them from all falling to the bottom of the muffins, leaving them soggy.
- Fold the flour-blueberry mixture into the creamed mixture, until you have a scoopable dough. Do not overmix.
- Fill paper liners with batter. For big topped muffins the batter will come to the tops of the paper liners, for stand-size muffins fill it only ¾ of the way full.
- Bake for about 30-35 mins in the preheated oven, or until a toothpick comes out clean.
- Remove from heat and allow muffins to cool to the touch before removing from pan and onto a cooling rack.