Recipes & Photos by Madeline Lu
MUNICH: After the summer months it can be hard to get back to your regular morning routine. Didn’t we just enjoyed a café au lait with a freshly made croissant while being in France or just some freshly cut peaches slightly chilled after a morning swim. The change of season requires also a change of eating habits and why not start with the most important meal, breakfast.
Our Guest Editor Madeline Lu who thinks about breakfast before going to bed and first thing when waking up and almost never misses her breakfast thought of three delicious recipes which will give us energy and all the nutrition we need in autumn. They are made in very little time, look pretty on your breakfast table and taste delicious. Why not start tomorrow morning?
BREAKFAST CRÊPES WITH SEASONAL TOPPING
What you need:
250g plain flour
4 organic, free-range medium eggs
600 ml semi-skimmed milk (or milk of choice, almond milk, oat milk, etc.)
How it’s made:
Sift the flour into a large mixing bowl, add the eggs and 100 ml of milk. Mix well, then gradually add the remaining milk.
Heat a 25cm non-stick frying pan and lightly oil the base. Measure about 75 ml batter to make one crêpe. Pour the batter into the hot pan, swirl it around to create a flat surface. Fry over medium-high heat for about 30 seconds on each side, or until golden. Keep the pancakes warm.
Once all the crêpes are made, serve immediately. Suggested toppings: fresh fruits, nuts, cream, yoghurt, dark chocolate sauce, maple syrup or whatever you like!
RASPERRY CHIA SMOOTHIE BREAKFAST BOWL
What you need:
125 g fresh or frozen mangos
1 ripe banana
250 ml almond milk
250 g frozen raspberries
2 tbsp chia seeds
1/2 tbsp Agave syrup
a pinch of salt
Toppings: granola, fruits, seeds, nuts, coconut and almond milk
How it’s made:
Blend mango and banana with 125 ml of almond milk. Then add the frozen raspberries with the rest of the almond milk. Blend until smooth.
Stir in the chia seeds, agave syrup and salt. Set aside for 10-15 minutes to thicken. Then stir well until well mixed.
Add toppings of your choice and serve.
COCONUT OAT PORRIDGE WITH RHUBARB COMPOTE, STRAWBERRIES AND PISTACHIOS
What you need:
1 cup of gluten-free rolled oats
1 cup of coconut milk (if you like it more creamy, then add 1.5 cup of coconut milk and reduce the water account to 1/2 cup)
1 cup of water
1/2 tsp vanilla essence
Toppings:
2 tsp peeled pistachios, coarsely chopped
2-3 fresh strawberries, thinly sliced
Rhubarb compote (recipe see below)
2 tbsp Agave syrup (for those who have sweet tooth, optional)
How it’s made:
1. Put oats to a small saucepan, add water, coconut milk and vanilla. Cook over low or medium heat, stir gently from time to time. Cook until the liquid is fully absorbed (around 3-5 mins) and the oats are thick and soft. Remove the saucepan from the heat, stir the porridge again and divide it to the serving bowls. You can add more coconut milk or water to adjust the thickness of the porridge.
2. Add rhubarb compote, strawberry slices, and finally chopped pistachios (and Agave syrup). And serve!
RHUBARB COMPOTE (makes 2 servings)
500 g rhubarb, chopped into 1/2 cm pieces
4 tbsp Agave syrup (you can also add or reduce one tbsp according to your taste)
Put rhubarb pieces and Agave syrup in a small saucepan and cover the lid. Bring the mixture to boil over a medium low heat. Simmer for about 5 minutes, then remove the saucepan from the heat to cool.