Home Cook Network

Recipes

Breakfast

One recipe you can make the night before, one for a relaxed weekend and one that works as breakfast, lunch or a light supper.

Fluffy pancakes

25 minMakes 10 to 12, serves 3 to 4

Ingredients

  • 190 g (1½ cups) plain (all-purpose) flour
  • 1 tbsp (12 g) baking powder
  • 1 tbsp (12 g) sugar
  • ½ tsp salt
  • 300 ml (1¼ cups) milk
  • 1 large egg
  • 30 g (2 tbsp) butter, melted, plus a little for the pan

Method

  1. Whisk the flour, baking powder, sugar and salt in a large bowl.
  2. In a jug, whisk the milk, egg and melted butter.
  3. Pour the wet ingredients into the dry and stir with a fork until there are no dry pockets. Small lumps are fine. Leave to rest for 5 minutes.
  4. Heat a frying pan over medium heat and wipe it with a little butter. Pour in about 60 ml (¼ cup) of batter per pancake.
  5. Cook for 2 to 3 minutes until bubbles appear across the surface and the edges look set, then flip and cook for 1 to 2 minutes more.
  6. Keep cooked pancakes warm on a plate in a low oven, about 95°C (200°F), while you finish the batch.

Tip: If the first pancake is pale and flat, the pan is not hot enough yet. If it browns before bubbles appear, turn the heat down.

Overnight oats

5 min, plus at least 6 hours chillingServes 1

Ingredients

  • 45 g (½ cup) rolled oats
  • 120 ml (½ cup) milk or plant milk
  • 60 g (¼ cup) plain yogurt
  • 1 tsp chia seeds (optional)
  • 1 tsp honey or maple syrup
  • A pinch of salt
  • Fruit to top, such as berries or sliced banana

Method

  1. Stir the oats, milk, yogurt, chia seeds, honey and salt together in a jar or lidded container.
  2. Cover and refrigerate for at least 6 hours or overnight. The oats soften and absorb most of the liquid.
  3. In the morning, stir, add a splash of milk if it is too thick, and top with fruit.

Tip: Make three or four jars at once. They keep in the fridge for up to two days; add the fruit just before eating.

Shakshuka (eggs baked in spiced tomato)

35 minServes 3 to 4

Ingredients

  • 2 tbsp (30 ml) olive oil
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 garlic cloves, chopped
  • 1 tsp ground cumin and 1 tsp paprika
  • A pinch of chilli flakes
  • 2 × 400 g (14 oz) cans chopped tomatoes
  • ½ tsp salt
  • 6 large eggs
  • Chopped parsley or coriander, and crumbled feta (optional)
  • Bread, to serve

Method

  1. Heat the oil in a 25 to 30 cm (10 to 12 in) frying pan with a lid over medium heat. Cook the onion and pepper for 8 to 10 minutes until soft.
  2. Add the garlic, cumin, paprika and chilli for 1 minute.
  3. Pour in the tomatoes and salt and simmer for 10 minutes, stirring now and then, until the sauce is thick.
  4. Make six hollows in the sauce with a spoon and crack an egg into each one.
  5. Cover and cook over low heat for 6 to 8 minutes, until the whites are fully set and the yolks are done to your liking.
  6. Scatter with herbs and feta and bring the pan to the table with bread.

Tip: Runny yolks are not advised for pregnant people, babies, older adults or anyone with a weakened immune system unless eggs carry a recognised safety mark in your country. Otherwise cook the yolks until firm.