Morning has broken
Give yourself a head start with this superb selection of hearty breakfasts.
5-A-DAY MUESLI
Serves: 4Ingredients:
4 x 125g pots Alpro soya raspberry and vanilla or strawberry/forest fruit yogurt alternative
12tbsp muesli
1 pomegranate, halved
1 kiwi fruit, peeled and cut into wedges
1 apple, quartered cored and sliced
16 red grapes
16 green grapes
Method:
1 Spoon each yogurt into a bowl and spoon 3tbsp of muesli on top of each one.
2 Use a spoon to scoop out the pomegranate seeds and sprinkle.
MUSHROOM AND PEPPER OMELETTE WITH ROASTED TOMATOES
Serves: 1Ingredients:
3 cherry tomatoes on the vine
1tsp olive oil
¼ red pepper, deseeded and chopped
4 chestnut mushrooms, sliced
2 eggs
2tbsp Alpro soya milk alternative
Method:
1 Put the tomatoes onto a non-stick tray and roast in the oven at 200ºC/180ºC in a fan oven/gas mark 6 for 10 mins.
2 Meanwhile, heat the oil in a non-stick pan, add the pepper and cook for a
couple of minutes to soften, then add the mushrooms and cook for a few more mins.
3 Crack the eggs into a jug, add the Alpro original alternative to milk and lightly mix together.
4 Pour the egg mixture into the pan, with the pepper and mushrooms and cook for a few mins. Flash under a preheated grill for a couple of minutes to firm the top of the omelette. Turn out onto a plate and serve with the roasted tomatoes.
AMERICAN VANILLA PANCAKES WITH RHUBARB
Makes: 6Ingredients:
250g/9oz rhubarb, sliced
150g/6oz caster sugar
150g/6oz plain flour
1⁄2 tsp baking powder
3 eggs
150ml/1⁄4 pt Alpro soya vanilla yogurt alternative
1 tsp vanilla extract
2 tbsp sunflower oil
Method:
1 Put the rhubarb into a pan with 50g/2oz caster sugar. Heat gently for 15 mins until the rhubarb is tender.
2 Sieve the flour and baking powder into a bowl. Mix the eggs, Alpro soya vanilla yogurt alternative and vanilla extract with 3tbsp cold water.
3 Pour the wet ingredients into the dry and whisk everything together to make a smooth batter.
4 Heat the oil in a non stick frying pan, add 3 separate ladles of the mixture to the pan. Cook for 2-3 minutes until the bases are firm, then use a spatula to turn the pancakes over. Cook for 2-3 minutes more until the pancakes are spongy and cooked through.
5Serve a couple of pancakes topped with the stewed rhubarb.
