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EAT: New Breakfast recipes in Raw & Cured

They often say that Breakfast is the most important meal of the day, and at Raw & Cured we have launched a new look menu including our Seasonal vegetable frittata slice and our Bircher Muesli.

30 October 2020

Recreate our Raw & Cured breakfast recipes at home…

Bircher muesli pot

Packed full of goodness, our Bircher muesli contains lots of antioxidants and fibre, making it the perfect breakfast to keep you fuller for longer.

What you’ll need

  • 2 tbsp. Coconut yoghurt (or plant-based yoghurt of choice)
  • ½ cup Gluten free oats
  • 1 cup Coconut milk (from carton not canned)
  • 2 tbsp Chia seed
  • 2 tbsp Tahini
  • 1 tsp Cinnamon
  • ½ cup frozen blueberries (or whatever you like)
  • Maple syrup to taste

What to do

Mix all ingredients together in a bowl.  Decant into jars and leave in your fridge overnight. The muesli will keep well for up to 3 days.

Vegetable frittata slice

Our seasonal vegetable frittata slice is great for using up any seasonal veggies you may have left over. This feel good breakfast is one of our new favourites, it is packed full of veggies and perfect for feeding the whole family.

What you’ll need

(serves 4-6)

  • 10 free range eggs
  • ½ a celeriac
  • 1 leek
  • ½ a butternut or sweet potato
  • 2 turnips or 2 large carrots
  • 2 handful of washed baby spinach
  • 1 handful cherry tomatoes - halved
  • Salt & pepper
  • Olive oil
  • Herbs of choice - chopped

What to do

Preheat your oven to 180

Prepare the veg by peeling and cutting into a chunky dice – slice the leek into thick rounds

Place all the veggies in a bowl and drizzle with olive oil and season well with salt & pepper

Transfer to a baking dish and roast in the oven for 25-30 minutes until the vegetables are softened and starting to caramelise

Set aside to cool

Meanwhile, crack the eggs into a suitable bowl and whisk thoroughly.  Season well with salt & pepper

Take a medium sized, sauté pan (that can be transferred to the oven) and gently heat on a moderate setting on your stove

Add a little olive oil and gently sweat the spinach.

When soft, add the roasted vegetables and the eggs

Cook the eggs gently on a moderate heat stirring regularly from the bottom of the pan until the mixture reaches undercooked scrambled egg

Add the tomatoes and herbs and stir well

Transfer to the oven and cook for 25 minutes

Remove from the oven and allow to cool for 20 minutes

Carefully put a large plate over the pan and invert so that the frittata is transferred to the plate (do the same with another plate so that the frittata is presentation side up!  Be careful if your pan is still hot!!

Serve immediately

 

If you fancy trying our new menu at Raw & Cured book a table here.

 

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