Its My Home : 2017
IT’S MY HOME IT’S MY HOME HEALTHY BLACK FOREST BROWN RICE BREAKFAST PUDDING It sounds and tastes indulgent, but this yummy breakfast is packed with nutrition and makes a great start to the day. Make this pudding in batches to provide delicious breakfasts for the week. Just reheat the portions in a microwave or on a medium-low heat with a splash more milk. Serves four Ingredients n 2 cups brown rice or buckwheat cooked n 1 cup almond, coconut or cow’s milk n 1 tbs cinnamon KALE SHAKSHUKA We love making this shakshuka in one big pan and serving it on the table for people to help themselves. But you can prepare it in individual ramekins – put the tomato mixture into the ramekins and crack an egg or two on top, then bake in a 180°C oven for 10 minutes or until the egg is cooked. Serves four Ingredients n 20ml olive oil n 1 onion finely diced n 2 garlic cloves crushed n 1 red capsicum (pepper) finely diced n 2 long red chilies finely diced n 2 tbs tomato paste (concentrated pure) n 1 tsp sweet paprika n 1 tsp smoky paprika n 1 tsp ground cumin n 425g tin diced or crushed tomatoes n 1⁄2 tsp brown sugar n 500g (about a bunch) kale, stalks removed and finely sliced n6eggs n 1 small handful parsley sprigs n Fresh crusty bread to serve 1 Heat the oil in a medium heavy-based frying pan over medium-high heat. Add the onion, garlic, capsicum and chili. Cook for 3–5 minutes, or until tender and slightly caramelised. 2 Add the tomato paste, paprika and cumin and cook for one minute, or until fragrant. 3 Add the tomato and sugar, and stir to combine. 4 Reduce the heat to medium-low and cook for 15–20 minutes. 5 Add the kale and stir through the tomato sauce. Crack the eggs one by one into the tomato mixture in the pan. n 1 tbs vanilla n 1 tbs lemon rind n 2 tbs cocoa n 1⁄2 cup raspberries n 1⁄2 cup coconut flaked n 3 bananas mashed n 1⁄2 tbs honey n1tbsnuts 1 In a pot mix, brown rice, milk, vanilla, cinnamon, lemon rind and cook until porridge consistency. 2 In a separate bowl add banana, honey, cocoa and mix until smooth then fold through brown rice porridge mix. 3 Garnish with berries, coconut and nuts, and serve warm. MAKE THIS PUDDING IN BATCHES TO PROVIDE DELICIOUS BREAKFASTS FOR THE WEEK Reduce the heat to low and cook for five minutes, or until the eggs are cooked the way you like. 6 Scatter over the parsley, season with salt and pepper, and serve with fresh crusty bread. ABOUT BONDI HARVEST After training as a chef in restaurants such as Doyles, Est. and Icebergs, Guy Turland got together with filmmaker Mark Alston and started their YouTube channel ‘Bondi Harvest’. Bondi Harvest are now social media superstars, with 70,000+ loyal subscribers and over 2.8 million views on YouTube, they are also on Instagram, Facebook and Snapchat. The boys’ first book was released in Australia with Harper Collins last year, and dropped in the US and Europe in April. Bondi Harvest has a café in Bondi Junction and, Bondi Harvest USA opened in Santa Monica in April 2016 to rave reviews. Guy Turland + Mark Alston Seasonal, Sustainable, Simple, Shareable Food 14 15 ➤➤ Pictures:BondiHarvest.
Its my home 2018