Archives for posts with tag: Breakfast

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It seems I just can’t get enough of the beach this summer, and I’m wondering how it is that I managed to spend the last five or six summers of my life living away from the coast. Since moving back to Sydney I’ve been taking every opportunity I can get to head to one of Sydney’s many spectacular beaches to explore new spots and rediscover some old favourites. This morning I headed over to Collaroy on Sydney’s Northern Beaches and took a walk from the south end of the beach, which took me around the headland and over to the north end of Longreef Beach. There’s an aquatic reserve along this stretch between Collaroy and Longreef, and a rocky reef plateau perfect for wanderers (and wonderers) like me. The headland at Longreef is a popular spot for paragliders, and on a morning like this I could definitely be tempted to give this sport a try. Definitely Maybe, that is. For today though, a walk and a swim was the perfect way to start a summer Saturday. The water has warmed up significantly since I first started swimming in the ocean again in September and if I had come better prepared with sunscreen I could have stayed on the beach all morning.

A summer swim can’t be without a summer breakfast, and this muesli provides the perfect sustenance for a Sydney summer’s day. Surprisingly easy and satisfying to make, I wonder why I haven’t been making this myself until now. The best thing about making your own muesli is that you can make it just exactly how you like, and not have to deal with ingredients you find offensive. I can’t say that I have any specific aversions for my muesli ingredients, but I will say (again) that the simplest combinations are often the best, and there is definitely a place in my heart for the humble dried apricot. Here’s my recipe for homemade apricot muesli, which you can adapt or adhere to as you please.

Apricot Muesli

2 cups rolled oats

2 cups wheat-bran sticks

3/4 cup coconut flakes

1/2 cup sunflower seeds

2 tablespoons slivered almonds

150 ml fresh orange juice

2 tablespoons honey

3/4 cup dried apricots, chopped

3/4 cup sultanas

Preheat oven to 150°C. Combine all of the dry ingredients except the slivered almonds and dried fruit. Heat the orange juice and honey together over a low heat until warm, then mix through the dry ingredients. Spread the mixture out on a large baking tray or shallow dish and bake for 30 mins or until the mixture is lightly toasted. Toast the slivered almonds separately in a dry pan over a medium heat until just toasted. When both mixtures have fully cooled, stir to combine with the apricots and sultanas added. Store for up to one month in an airtight container.

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Euforia sits at the sleepy harbour end of Darling Street in East Balmain, a corner cafe with an enviable view of the harbour bridge and a general vibe of sun drenched happiness due to its north facing aspect. For lovers of shade however, there is seating inside with a great view of the street outside. The menu offers the very best of most breakfast genres as well as an appealing selection of Italian flatbread and grilled sourdough sandwiches for lunch. The coffee is good and it’s clear that the standard of delivery is high in the barista’s corner. This doesn’t appear to be the only area of finesse however, as everything I’ve had from the kitchen has also been without fault. On my last visit I had the poached eggs rolled in quinoa on sourdough with fresh avocado, and my sister ordered the American Bacon Breakfast plate, from which I may or may not have surreptitiously pinched some tasty green olives 😉 Both meals are on my go-to list for future visits and I’m also particularly keen to try the french toast brioche with blueberry compote, vanilla ricotta, almonds and honey.

What I love about Euforia: I’ve been here three times since moving to Balmain and on each occasion my most lasting impression has been the friendliness of service and welcoming atmosphere. However, I would hate to neglect the fact that the quality of food is also one of the reasons I will keep going back. Oh, and three other little words to mention: All Day Breakfast! Nothing more to be said 😉

58 Darling Street, Balmain East, Sydney, Australia, 2041. Mon – Fri 6:30 am – 2:00 pm, Sat – Sun 8:00 am – 2:00 pm. (02) 9810 9969

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I’ve been promising a friend to do some baking as a very belated birthday gift, so I thought I’d finally hop to it and share with you this great recipe for Lime + Passionfruit Friands. It’s a tried and true recipe torn out of a magazine by my mum some years ago now and I guarantee it’s a winner!

Lime + Passionfruit Friands

3/4 cup plain flour

1 and 1/3 cup pure icing sugar

100g almond meal

2 tsp lime rind

5 egg whites

1/3 cup passionfruit pulp

Preheat oven to 200°C and lightly grease six 1/2 cup friand pans. Sift the icing sugar and flour into a bowl, then stir in the almond meal and lime rind. Whisk the egg whites in a clean bowl until frothy, then fold into the dry mixture with a large metal spoon until just combined. Gently fold in the passionfruit pulp. Spoon the mixture into the friand pans until they’re about 3/4 full. Bake for 20 mins or until a skewer inserted to the centre of a friand comes out clean. Cool for 5 minutes, then turn onto a wire rack to cool. When completely cool, dust with icing sugar and devour.

Bon Appétit xo