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

 

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Omelette Soufflé with Berries: More Please! – Manu Feildel with Clarissa Weerasena

more-pleaseImages and recipes from More Please! By Manu Feildel with Clarissa Weerasena (Murdoch Books) $39.99

Omelette Soufflé with Berries

Serves 4–6

 

6 egg yolks

80 g (2¾ oz) caster (superfine) sugar

4 egg whites

pinch of sea salt

20 g (¾ oz) butter

icing (confectioners’) sugar, for dusting

 

Berry compote

100 g (3½ oz) cherries, halved and pitted

100 g (3½ oz) strawberries, hulled and quartered

100 g (3½ oz) raspberries

100 g (3½ oz) blueberries

2 teaspoons caster
(superfine) sugar

30 g (1 oz) butter

1 tablespoon brandy

 

Definitely one to make when you want to impress your friends – easier than a soufflé but just as light, sweet and delicious. If you can, make it when fresh berries are in season but you can substitute with frozen if fresh are unavailable. And because this is all about the lightness of a soufflé, it should be made with organic or free-range eggs.” (p.172)

 

sweet omelette souffle

 

Preheat the oven to 180°C (350°F).

To make the berry compote, place a large frying pan over medium–high heat, add the fruit, sugar and butter and cook for 5 minutes, or until the fruit is soft and the juices have started to thicken. Pour in the brandy and flambé. To do this, light a long match and ease it down to the surface of the liquid, without actually touching it. Remove the match as soon as the alcohol ignites and allow it to burn off. Transfer the compote to a bowl and set aside to cool slightly.

Put the egg yolks and 1 tablespoon of caster sugar in a large bowl and whisk
for 2 minutes, or until the mixture is thick and pale.

Put the egg whites and salt in a second bowl and whisk with electric beaters
until foamy. Slowly add the remaining sugar and beat to glossy soft peaks.

Fold one-third of the egg white meringue into the yolk mixture to loosen it.
Add the remaining egg whites in two batches, gently folding to combine.

Place a 20–22 cm (8–8½ inch) non-stick ovenproof frying pan over low heat, add half the butter and heat until just foaming. Pour in half the egg mixture and shake the pan gently to spread it out. Cook for 5 minutes, then transfer to the oven to bake for 3 minutes, or until puffed and lightly golden.

Spoon half the berries over one side of the omelette, run a spatula around the edge and fold it in half to enclose the filling. Slide it onto a large plate.

Wipe out the pan and repeat with the remaining butter, egg mixture and compote to make a second omelette (stir the egg mixture once or twice beforehand to ensure an even texture). Slide the second omelette onto the other half of the serving plate.

To serve, dust with icing sugar and cut into wedges.

Fermented Raspberries: The Natural Cook – Matt Stone

The Natural Cook

 Images and recipes from the Natural Cook by Matt Stone (Murdoch Books) photography by Matt Roper available from 1st August $39.99

 

Fermented Raspberries

“Too often berries go off in the fridge before we get round to eating them. They cost far too much to waste or compost, so I made this recipe to avoid that situation.

This fermented purée makes a great summer drink with a big splash of sparkling wine or soda water or both. It’s also great to dress up a fruit salad or to finish a sauce for game meats.”  (p.64)

 

Use an old 300 ml (10½ fl oz) jam jar

 

Ingredients

250 g (9 oz/2 cups) raspberries

1 tablespoon raw (demerara) sugar

1 tablespoon water

 

Note: You can use any type of berry here, not just raspberries.

 

Method

Put all the ingredients into a bowl and smash together into a big, bright mess. Pour into a sterilised jam jar, cover with
muslin (cheesecloth) or a clean kitchen cloth held in place with a rubber band or string, and leave for 2–3 days out of direct sunlight until bubbly and fermented, giving it a mix each day.

 

Store the purée in the fridge in an airtight container where it will keep for 2 weeks.

Fermented Raspberries

Berry and Coconut Chia Pudding: Hemsley & Hemsley Good and Simple – Jasmine & Melissa Hemsley

A treat for breakfast, a great ‘on the go’  meal ( place in screw top jar ),  take with you for lunch or afternoon pick me up- versatile is chia’s middle name 🙂 . Simple to make; frozen berries of choice, milk of choice ( I used a mix of almond and coconut) sweetener of choice (very little), pinch of rock slat, chia seeds.

 

**When using frozen berries and blitzing in your food processor the chia pudding becomes instantly thick – and can be eaten straightway or put in the fridge to eat later.

 

Mixed berry chia pudding

Berry and Mascarpone Tart – The Art Of Traditional Italian – Lucio Galletto

The Art of Traditional Italian

Extracted from The Art of Traditional Italian by Lucio Galletto,

published by Lantern, RRP$59.99

and

photography by Ben Dearnley

 

BERRY  AND MASCARPONE TART

This beautiful summer tart is perfect for large gatherings and picnics. It is usually filled with vanilla pastry cream (see page 235), which just requires assembly rather than further baking, but I prefer this lighter version with mascarpone. I have suggested topping the tart with mixed summer berries, but it works well with most fruits, particularly figs if you are making it in autumn.

This recipe makes enough pastry for two tarts, because one is never enough – and you can freeze the other portion of pastry for several months, ready for the next time you have guests.” (pp 228-229)

Berry marscapone tart

1 egg

1 egg yolk

80 g caster sugar

finely grated zest of 1 lemon finely grated zest of 1 orange

1 vanilla bean, split lengthways and seeds scraped

30 ml Cointreau

500 g mascarpone

fresh berries, to serve

 

SWEET  PASTRY

500 g plain flour, sifted

170 g pure icing sugar,sifted

250 g chilled butter, chopped

3 eggs

 

MAKES  ONE  24  CM  TART

For the pastry, mix together the flour and icing sugar in a large bowl. Using your fingertips, rub in the butter until the mixture has a sandy consistency. Add 2 of the eggs and use a flat-bladed knife to mix lightly, until combined. Press together to form a dough, then divide in half. Shape each half into a ball and cover in plastic film. Place one in the fridge to rest for 1 hour, and freeze the other one for later.

 

Spray a 24 cm loose-based fluted tart tin with cooking oil. Place the chilled pastry on a floured surface and roll out to a very thin circle, about 4 cm larger in diameter than the tart tin. Line the tin with the pastry, pressing  it gently into the sides. Pinch the excess pastry 1 cm above the rim of the tart tin, then place in the fridge for 1 hour to rest.

 

Preheat the oven to 160°C.

 

Line the pastry shell with baking paper, fill with baking beads, uncooked rice or dried beans and blind bake for 25–30 minutes until golden brown. Take out of the oven and remove the paper and weights. Beat the remaining egg and lightly brush over the pastry shell to seal the surface, then return to the oven for a few minutes to cook the egg. Remove and transfer to a wire rack to cool. Once cool, trim any excess pastry with a sharp knife. Reduce the oven temperature to 110°C.

 

To make the filling, use a balloon whisk to beat the egg, egg yolk, sugar, lemon and orange zest, vanilla seeds and Cointreau in a large bowl until just combined. Add the mascarpone and whisk until combined. Fill the cooled pastry shell with the mascarpone mixture to about three-quarters full. Bake for 1 hour or until the surface looks set when you give the tart a gentle shake. Arrange the berries on top. Enjoy!

 

 

 

 

 

 

 

Brekkie On The Go- Dude Food – Dan Churchill

This is rapidly becoming one of my favourite breakfasts.   I made this with steel cut oats, fresh and frozen berries, Greek yoghurt, agave and walnuts ( almonds would work too). You can add protein powder too if so inclined. YUM. Presenting in a jar or cup is very trendy at the moment and if you have a screw top jar this is perfect to take to work – for breakfast or lunch.

 

Brekkie on the Go

Breakfast Couscous Trifle – Falafel For Breakfast – Michael Rantissi & Kristy Frawley

Falafel for Breakfast cover

Recipe and images from Falafel for Breakfast by Michael Rantissi and Kristy Frawley from Murdoch Books

 

“Breakfast couscous trifle

 

Serves 4

 

An easy dish because each of the elements can be prepared in advance and assembled trifle-style when you’re ready for breakfast or brunch.

 

190 g (6¾ oz/1 cup) couscous

3 tablespoons light olive oil

½ teaspoon ground cinnamon

375 ml (13 fl oz/1½ cups) boiling water

200 g (7 oz) mixed berries (fresh or frozen)

½ teaspoon vanilla bean paste

1 cinnamon stick

½ teaspoon rosewater

80 g (2¾ oz) sugar

500 g (1 lb 2 oz) Greek-style yoghurt

3 tablespoons icing (confectioners’) sugar

100 g (3½ oz) Turkish delight, coarsely chopped

1 pinch of saffron threads

 

Put the couscous, olive oil and ground cinnamon in a stainless steel bowl and mix well. Pour over the boiling water and cover the bowl tightly with plastic wrap. Set aside for 10–15 minutes.

 

Put the berries, vanilla bean paste, cinnamon stick, rosewater and sugar in a medium saucepan over medium–low heat and bring to a simmer. Cook for 15 minutes. Remove from the heat.

 

When the water has been absorbed, remove the plastic wrap and fluff up the couscous with a fork.

 

Put the yoghurt, icing sugar, Turkish delight and saffron in a bowl and mix to combine.

 

Keep the elements in their separate bowls in the fridge until ready to serve. To assemble, use glasses or jars so that you can see the layers. Put 2–3 tablespoonfuls of the couscous in each glass, then spoon in the yoghurt mixture and top with the berry mixture.” p.37

 

 

 

breakfast-couscous-trifle

Breakfast-couscous-trifle