TThe saying goes that you should eat breakfast like a king, and I’ve long found that the key to making that happen during a busy work week is to prepare breakfast on the weekend. With the start of a new year, the focus returns to balance, and these dishes provide nutrition and flavor, and are perfect for moving forward. Overnight oats are a source of fiber, muffins are high in protein, and muffin is a source of both.
Pear and Ginger Overnight Oats (pictured above)
Preparatory school 5 minutes
He cooks 10 minutes
soak Overnight
serves 4
120 grams rolled oats
1 teaspoon ground cinnamon
4 small pears, 2 grated, 2 for garnish
salt
120 ml of fresh orange juice (3-4 small oranges)
2 ginger stem ballsFinely chopped, plus 1½ tablespoons syrup from the jar
200 grams Greek yogurtplus more for service
Pistachio slicesTo apply (optional)
In a small bowl, mix the oats, cinnamon, grated pear, and a pinch of salt. In a second bowl, mix the orange juice, chopped ginger and ginger syrup, then stir this and the yoghurt through the oat mixture. Cover and refrigerate overnight, either in one bowl or in individual portions (once prepared, the oat mixture will keep in the refrigerator for up to five days).
In the morning, top a portion of oatmeal with a teaspoon of yogurt and half a chopped pear. Pistachio slices and/or a drizzle of ginger syrup are also nice additions.
Tortilla pie, spinach and sesame
This makes a very large pie, which you can cut exactly in half, if you like; It freezes and reheats well too.
Preparatory school 45 minutes
He cooks 1 hourp
amazing 1 hour
serves 9-12
For spinach filling
400 grams of spinachWell washed and dried
3 green onions, Trimmed and cut into thin slices
1 small leek, Trimmed, washed and cut into thin slices
½ tablespoon sea salt
½ bunch fresh dill, Selected papers
Black pepper
For potato filling
700 grams of white onionsPeeled and cut into thin slices
Flaky sea salt
120 ml olive oil
700 grams of French fries– Peeled and cut into 3 mm thick slices
3 medium eggs, Whisk well
1 lemon, Juice, plus grated zest from half a lemon
For assembly
Filo pastry box 270 grams
olive oil, For cleaning by brushing
25 grams of white sesameto decorate
Preheat the oven to 200°C (180°C) / 390°F / Gas 6, then line a metal or coated baking tray measuring approximately 37cm x 27cm with greaseproof paper, making sure it overhangs each side.
Place the spinach, green onions, and leeks in a colander in the sink, sprinkle with salt, then stir and leave for 15 minutes. Using your hands, mash the spinach, onion and shallots together, squeezing out as much moisture as possible, then add the dill and season with black pepper.
Meanwhile, stir the onions and two teaspoons of salt in the olive oil over medium heat for about 15 minutes, until they are completely cooked and begin to turn slightly golden. Add the chopped potatoes and another teaspoon of salt, stir well until the ingredients are mixed, then cover the pan and leave to cook for 15 minutes. Turn off the heat and leave it to cool slightly, then add the eggs, lemon peel and juice.
Place two or three sheets of filo at the base of the lined baking tray, brushing each with olive oil before adding the next layer. Add the potato mixture, distribute it evenly, then put the spinach mixture on top. Make a pie cover using two or three sheets of phyllo, brushing each one again with olive oil as you lay it out, then trimming the edges with scissors. Brush the top of the pie with olive oil, sprinkle liberally with sesame seeds, then bake for an hour, raising the heat if it is not brown enough. Remove and let cool for an hour or so, then remove the pie from the pan and place it on a large board (use parchment paper to help you).
The pie will keep for up to three days in the refrigerator, but is also excellent frozen and gently reheated. To serve, use a serrated knife to cut into portions.
Corn, cheese and dill fritters
Preparatory school 20 minutes
He cooks 35 minutes
makes 6 large muffins
100 grams Pancetta Golden bacon (optional)
40 grams unsalted butter
120 grams of plain flour
½ tablespoon baking powder
¼ teaspoon fine sea salt
¼ teaspoon bicarbonate of soda
150 grams Corn kernelsfresh or frozen
2 green onionstrimmed and Thin slices
2 teaspoons finely chopped fresh dill
100 ml of yogurtOr 85 ml milk mixed with 1 tablespoon fresh lemon juice
1 large egg
1 ½ tablespoon maple syrup
150 grams of cottage cheese
Preheat the oven to 200°C (180°C fan)/390°F/gas 6, then line six or seven holes in a 12-hole muffin tin with muffin tins (or squares of greaseproof paper)..
Place the pancetta, if using, in a cold pan, place over medium heat, then allow the lardon to absorb its fat and turn golden. Add the butter, and as it melts, use a spoon to scrape the pan, picking up all the browned bits. Set aside to cool slightly.
Meanwhile, in a medium bowl, mix the flour, baking powder, salt and baking powder, then add the corn, green onions and dill, and mix together.
In a jug, whisk together the milk, eggs and maple syrup, then add the cottage cheese.
Add the wet ingredients to the dry ingredients and mix until just combined. Add the melted butter (with or without the crunchy pancetta), then divide the mixture between the holes of the lined muffin tin. Bake for 35-40 minutes until golden and cooked through.
The muffins will keep for three to four days, stored wrapped and at room temperature.
Alexina Anatole is the author of the book Small wins substack And Sweet: The Secret to the Best Desserts, published by Square Peg, priced £27. To order a copy for £24.30, go to guardianbookshop.com.
