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Cover: Gluten free cooking

Recipes with breakfast

31May 12

Menemen – Turkish Scrambled Eggs

Menemen - Turkish Scrambled Eggs

One of my fondest memories from a trip I made to Turkey a few years back has got to be the incredible breakfasts!  Nuts and cheeses, yoghurt, honey, fresh fruit and marmalades, and of course, menemen, a kind of Turkish scrambled eggs.  I can still remember falling asleep every night with my mouth watering in anticipation of the next morning’s breakfast!

This recipe, as with most scrambled egg recipes, is very quick and ridiculously simple to prepare.  The only thing you really need to keep in mind to make this taste as good as possible is to use the best quality vegetables you can find, preferably organic.  And if you haven’t switched over to organic free-range eggs, I strongly recommend you do so as soon as possible, as the difference in taste and colour is absolutely astounding!  Also, if you can find the Italian style green peppers (they’re longer and thinner), then you should use them for a more authentic experience.

If you like a big breakfast, why not also try these mini pancakes with mozzarella, spinach and pine nuts? You can technically eat them for lunch or dinner, but to me, pancakes are for breakfast. And I usually prefer salty over sweet in the morning.

 

Menemen - Turkish Scrambled Eggs
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 3tbsp olive oil
  • 1 medium-sized onion, minced
  • 1 medium sized green pepper, deseeded and finely chopped
  • 3 large tomatoes, washed and finely chopped
  • 4 eggs
  • 4tbsp fresh flat-leaf parsley, chopped fine
  • ¼tsp ground nutmeg
  • Salt and pepper to taste
Instructions
  1. In a medium size frying pan over medium heat, heat the olive oil until hot but not smoking.
  2. Sauté the onion for 5 or 6 minutes, or until it's very soft.
  3. Add the green pepper and sauté for 5 more minutes, stirring frequently.
  4. Add the chopped tomatoes and mix well.
  5. Cover the pan and let it cook for 5 more minutes.
  6. Remove the cover from the pan and keep cooking, stirring occasionally, until all the excess liquid has evaporated.
  7. Beat the eggs in a small bowl and season to taste with the salt and pepper and nutmeg.
  8. Add the egg mixture to the pan and cook for another 5 minutes, stirring every 30 seconds or so.
  9. Remove the pan from the heat and season the mixture to taste with salt and pepper.
  10. Add the freshly chopped parsley and mix well.
  11. Serve immediately.

 

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05Apr 12

Oat and Buckwheat Pancakes

Oat and Buckwheat pancakes

Breakfast is the most important meal of the day, so it’s good to make sure you eat lots of high energy and healthy foods, especially if you’re going to be doing any energy-intensive activities later on in the day.  These oat and buckwheat pancakes provide a real kick-start to your morning and help keep you going all day long.

If you don’t want to use oats, you can use millet or quinoa flakes, which will give you a higher protein content.  Brown rice flakes could also be substituted.  I’ve used soy milk in the recipe because I’m trying to stay away from dairy as much as possible these days, but if you prefer, you can go ahead and use regular milk.

If I’m going to go out trekking in the mountains all day (something I often do), I usually double the recipe and wrap the leftovers to take with me for a quick energy boost later on in the afternoon.  They’re not as yummy without the maple syrup, of course, but as long as you’ve got something to wash them down with, they’re still pretty good. (For a sugary indulgence, try these lemon meringue pancakes.)

You Need:

  • 250g buckwheat flour
  • 70g oats
  • 2 tablespoons corn meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 250ml soy milk
  • 2 tablespoons vegetable oil
  • 1 large egg

Steps:

  1. Heat a non-stick frying pan over medium heat.
  2. Combine the buckwheat flour, oats, corn meal, baking powder, salt and granulated sugar. Stir well.
  3. In a separate bowl, combine the soy milk, oil and egg.
  4. Beat until well mixed.
  5. Add the dry ingredients to wet ingredients about a third at a time and stir until smooth.
  6. Spoon about 50ml of batter for each pancake onto the frying pan.
  7. Cook for about 2 minutes each side, until golden brown.
  8. Serve with butter and maple syrup, jam, yogurt, or whatever topping you prefer.

Ready In:  20 minutes

Serves:  4-6

Difficulty:   2 out of 5

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