Veggie Magazine March_2019

Scrambled Eggs with
Chanterelles
Per serving: 289 cals | 19.3g fat

This simple but luxurious
combination makes a wonderful
breakfast or brunch dish.

Serves 2
Ready in 15 mins

100g fresh chanterelle mushrooms
4 free-range eggs
1 tbsp butter, plus extra for
the toast
1 tbsp olive oil
2 slices of freshly made toast
salt and freshly ground
black pepper
freshly chopped parsley,
to garnish (optional)

1 Trim down the stalks of the
chanterelle mushrooms and
halve any large ones.
2 Beat the eggs together in
a bowl and season with salt
and freshly ground black pepper.
3 Heat the butter in a small, heavy
saucepan. Add the beaten egg
and cook over a low heat,
stirring often, until scrambled.
4 Meanwhile, heat the olive oil in
a frying pan. Add the chanterelles
and fry over a high heat for 2-
minutes, until lightly browned and
softened. Season with salt and
freshly ground black pepper.
5 Spread the toast with butter, top
with the scrambled eggs and then
the fried chanterelles. Serve at
once, garnished with freshly
chopped parsley.

Recipe extracted

from The Newlywed’s

Cookbook (Ryland

Peters & Small, £14.99)

Flahavan’s Huevos

Rancheros Porridge

Per serving: 742 cals | 46.3g fat

Serves 2

Ready in 25 mins

1 corn on the cob

100g black beans

small bunch of coriander

pinch of sugar

juice and zest of 1 lime

½ garlic clove

40ml extra virgin olive oil,

plus an extra splash for frying

1 litre vegetable stock

1 tsp chipotle chilli paste

100g Flahavan’s Organic

Jumbo Oats

2 free-range eggs

1 avocado, peeled and sliced

a handful of tortilla chips,

lightly crushed

spring onion, sliced

salt and pepper

1 First, prepare the sweetcorn: boil the

corn in a large pan of water for five

minutes. Then heat a frying pan until

searing hot. Lightly oil and season the

corn, then blacken on all sides in the

hot griddle pan. Leave to cool.

2 Once the corn has cooled, use a sharp

knife to strip the kernels from the cob

and mix with the black beans. Season

with salt and pepper and set aside.

3 Next, make the green sauce: place

the coriander, sugar, lime juice and zest,

garlic and extra virgin olive oil in a food

processor or mini blender and blitz up

until smooth. Season to taste with salt

and pepper, and set aside.

4 Then, start the porridge: combine

the vegetable stock, chipotle paste and

Flahavan’s Organic Jumbo Oats in a

saucepan. Warm over a low heat and stir

regularly until the porridge has thickened.

5 Meanwhile, fry the eggs with a little oil

in a small frying pan.

6 To assemble, spoon the porridge into

two bowls and top each with a fried egg,

half of the avocado and half of the corn

and black beans mixture. Add a drizzle of

green sauce to each bowl and sprinkle with

the crushed tortilla chips and spring onion.

Gluten-Free Apple Pancakes

Per serving: 283 cals | 4.4g fat

Serves 4

Ready in 40 mins

These are quick to make and will be

enjoyed by everyone, not just your

gluten-free guests. The combination

of the nuttiness of the buckwheat, the

tartness of the apple and the mellow

sweetness of maple syrup is a winner.

150g gluten-free plain flour

10 0g buckwheat flour

1 tbsp caster sugar

1 tsp gluten-free baking powder

pinch of salt

1 free-range egg

220ml whole milk

½ tsp vanilla extract

butter, for frying

1 Granny Smith apple, cored,

peeled and sliced into rings

maple syrup, yoghurt, vanilla

powder and blackberries, to serve

1 Put the flours, sugar, baking powder

and salt in a large mixing bowl and make

a well in the centre. Crack the egg into