BREAKFAST SAUCE RECIPE RECIPES

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HOLLANDAISE SAUCE RECIPE | JAMIE OLIVER SAUCE RECIPES



Hollandaise sauce recipe | Jamie Oliver sauce recipes image

Total Time 20 minutes

Number Of Ingredients 4

150 g unsalted butter
2 large free-range egg yolks
1 dessert spoon white wine vinegar
1 lemon

Steps:

    1. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
    2. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
    3. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
    4. Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
    5. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
    6. Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking.

Nutrition Facts : Calories 92 calories, FatContent 9.9 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 0.6 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.2 g salt, FiberContent 0 g fibre

BREAKFAST MUFFINS RECIPE | BBC GOOD FOOD



Breakfast muffins recipe | BBC Good Food image

Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit

Provided by Cassie Best

Categories     Breakfast

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Makes 12

Number Of Ingredients 14

2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or pureed apples (find with the baby food)
1 ripe banana, mashed
4 tbsp clear honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100g blueberry
2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  • Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

Nutrition Facts : Calories 179 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.6 milligram of sodium

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