If you're bored with cereal for breakfast, try this fruity alternative. Thick slices of fruit bread, toasted and spread with orange-flavoured cream cheese, are topped with strawberries and bananas. Cut the loaf lengthwise for 2 slices per portion, or cut crosswise for 3–4 slices each.
Food in a Flash
Fruit bread slices
½ cup (125 g) reduced-fat cream cheese
grated zest and juice of 1 small orange
250 g strawberries, sliced
1 large fruit loaf, about 250 g, sliced
soft brown or raw sugar for sprinkling (optional)
Preheat the grill to high.
Mix the cream cheese with half of the orange zest.
Slice the bananas and toss in the orange juice together with the sliced strawberries.
Toast the bread under a hot grill for 2 minutes on each side or until lightly browned.
Spread the toasted bread with the cheese and arrange the banana and strawberry slices on top.
Sprinkle each slice with a pinch of brown or raw sugar, if liked, and with the rest of the orange zest.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.
For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.