teaHe says you should eat breakfast like a king, and I’ve long realized that the key to doing that during a busy week is to batch-prepare breakfast on the weekend. As we start a new year, there is a renewed focus on balance, and these dishes are ideal for providing both nutrition and flavor while also preparing you for the future. Overnight oats are a source of fiber, muffins are rich in protein, and pie is a source of both.
Pear and Ginger Overnight Oats (above photo)
prep 5 minutes
cook 10 minutes
dip overnight
serve 4
120 g rolled oats
1 teaspoon cinnamon powder
4 small boats, Two for grinding and two for decoration.
salt
120ml freshly squeezed orange juice (3-4 small oranges)
2 ginger beadsFinely chopped and 1½ tablespoons syrup from bottle
200g Greek yogurtWhat else to offer
thinly sliced pistachiosserve (optional)
In a small bowl, combine oats, cinnamon, ground pears, and a pinch of salt. In a second bowl, combine the orange juice, chopped stem ginger, and ginger syrup, then stir this and the yogurt into the oat mix. Place all in one bowl or individual portions, cover and chill overnight (once made, the oat mix will keep in the refrigerator for up to 5 days).
In the morning, top a portion of oats with a spoonful of yogurt and half a sliced pear. You can also drizzle with sliced pistachios and/or stem ginger syrup.
Tortilla, spinach and sesame pie
This makes a fairly large pie, which you can completely halve if you wish. It freezes and reheats well.
prep 45 minutes
cook 1 hourR
cool 1 hour
serve 9-12
For spinach filling
400g spinachWash thoroughly and dry.
3 spring onions, trimmed and sliced
1 small chive, Trim, wash and slice thinly
½ tablespoon flaky sea salt
½ bunch fresh dill, picking leaves
pepper
For potato filling
700g white onionpeeled and sliced
flaky sea salt
120ml olive oil
700g baking potatoesPeel and cut into 3mm thick pieces.
3 medium eggs, thoroughly shaken
1 lemon, Juice and grated zest of ½ lemon
For assembly
270g pack of filo pastry
olive oil, For brushing
25g white sesame seedsdecorate
Heat the oven to 200C (180C fan)/390F/Gas 6 and line a metal or enamel baking dish measuring approximately 37cm x 27cm with greaseproof paper, leaving the sides overhanging.
Place the spinach, green onions, and chives in a colander in the sink, sprinkle with salt, mix, and let sit for 15 minutes. Mash the spinach, onion, and chives with your hands, squeezing out as much water as possible, then add the dill, mix, and season with pepper.
Meanwhile, sweat the onion and 2 teaspoons flaky salt in olive oil over medium heat until completely softened and slightly golden, about 15 minutes. Add the sliced potatoes and a teaspoon of salt, stir gently to combine, cover the skillet and cook for 15 minutes. Remove from heat, allow to cool slightly, then mix in eggs, lemon zest and juice.
Stack 2 to 3 sheets of phyllo in the bottom of the baking dish and brush each sheet with olive oil before adding the next. Tip in the potato mix, spread evenly and top with the spinach mix. Make a pie lid with two or three more sheets of phyllo, brush again with olive oil as you place the phyllo, and trim the edges with scissors. Brush the top of the pie with olive oil, sprinkle generously with sesame seeds, and bake for an hour, turning up the heat if it doesn’t brown. Remove and let cool for about an hour, then remove the pie from the pan and place on a large board (a paper overhang will help).
The pie can be stored in the refrigerator for up to 3 days, but it is also great frozen and gently reheated. To serve, use a serrated knife to cut into portions.
Corn, Cottage Cheese, and Dill Muffins
prep 20 minutes
cook 35 minutes
make 6 large muffins
100g pancetta Or bacon lardons (optional)
40g unsalted butter
120g plain flour
½ tablespoon baking powder
¼ teaspoon fine sea salt
¼ teaspoon bicarbonate of soda
150g corn kernelsfresh or frozen
2 spring onionstrimming and sliced
2 teaspoons finely chopped fresh dill
100ml buttermilkAlternatively, mix 1 tablespoon of fresh lemon juice in 85ml of milk.
1 large egg
1½ tablespoons maple syrup
150 g cottage cheese
Heat the oven to 200C (180C fan)/390F/Gas 6 and line 6-7 wells of a 12-hole muffin tin with muffin cases (or squares of greaseproof paper)..
If using pancetta, place in a cold pan over medium heat, reserving the lardons to melt the fat and turn golden. Add the butter and once melted, scrape the pan with a spatula to remove any browned bits. Set aside to cool slightly.
In a medium bowl, combine the flour, baking powder, salt, and bicarb, then add the corn, green onions, and dill and toss to combine.
Combine buttermilk, eggs, and maple syrup in a bowl, then stir in cottage cheese.
Add the wet ingredients to the dry ingredients and whisk until combined. Fold in melted butter (with or without crunchy pancetta), then divide mixture between muffin cavities. Bake for 35-40 minutes until golden and cooked through.
Now, if you wrap the muffins and store them at room temperature, they will last for 3-4 days.