Sunday, February 08, 2009

Valentines Menus Part 1

BREAKFAST

Starter:

Granola served with yoghurt
(Adapted from Market Manila)

2 cups old fashioned oats (not instant or “quick”)
1 1/4 cups nuts (I used a combination of walnuts, cashew, and fresh pili)
1/4 cup canola or vegetable oil
1/4 cup honey
1 1/2 cup dried fruit (I used a combination of dried figs, raisins, and dried mangoes)

- Mix the oats and nuts in a bowl – I used my hands.

- In a separate bowl mix the oil and the honey. Whisk briskly with a wire whisk until oil and honey become a homogenous, sticky syrup.

- Pour the honey/oil mixture onto the oats/nuts mixture and stir well until thoroughly blended.

- Place mixture on a foil-lined cookie sheet and spread out flat and even.

- Place pan in a 180-190C oven and roast for about 30 minutes. After the first 10 minutes, stir the mixture. Stir again once or twice before it’s done. Remove from the oven to cool (I transferred the granola to another cookie sheet lined with parchment paper to cool).

- When cool add the fruit and toss until combined. Store in a clean, dry, and airtight container.

photo from 80 Breakfast

Main Course: (2 options)

Cinnamon Toast

Here's what you will need to make it:

bread

butter

cinnamon

sugar

Here's what you have to do:

1. Mix up some cinnamon and sugar in a bowl. Use about twice as much sugar as cinnamon.

2. Toast some bread.

3. Spread butter on the toast. It's best if you spread the butter when the toast is right out of the toaster, so that the butter melts.

4. Sprinkle on some cinnamon and sugar.

SCRAMBLED EGGS WITH A KICK

4 large eggs
3/4 cup milk
1/2 small onion
1/2 tsp Seasoned Salt
1/2 tsp garlic powder
salt and pepper to taste
butter (melted)
Mix together egg, milk, season salt, garlic powder. Chop and dice onion and add to egg mixture. Melt butter, add egg mixture and then scramble.

Serve toast and slice cucumber, baby tomatoes and lettuce (for color/decor)