Oh, Sunday… How we do love an indulgent breakfast to lazily munch on while reading the morning paper. Add some natural sweetness to your breakfast pancake stack by making them with vitamin C-rich butternut – then top with crispy bacon and melted cheese, and you’ll have a sure winner!

MAKES 8

INGREDIENTS
1½ cups flour
1 tbsp baking powder
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp cinnamon
Pinch salt
2 eggs
¼ cup brown sugar
1 cup milk
¼ cup melted butter
2 cups cooked butternut, mashed and cooled
250g streaky bacon
100g Emmental
Golden syrup, to serve

METHOD
1. Preheat the oven grill.
2. Sift the flour, baking powder, bicarb, mixed spice, cinnamon and salt together in a large mixing bowl.
3. In a separate bowl, whisk together the eggs and sugar. Then add the milk, melted butter and butternut.
4. Combine the dry and wet ingredients and allow the batter to rest for 10-15 minutes.
5. In the meantime, grill the bacon until crispy.
6. Using a waffle iron, cook about 1 cup of batter at a time, on medium heat, for around 5 minutes, until golden brown and cooked through.
7. Serve waffles topped with crispy bacon and Emmental shavings, drizzled with golden syrup.

Out of breakfast ideas? Why not feed the family with our family-sized spicy baked beans and eggs.

The post Butternut waffles with crispy bacon and Emmental appeared first on MyKitchen.

One of the things we love most about winter cooking is all the dark earthy ingredients that are in season around this time of year. Take your vegetarian meal to a whole other level this week with our fancy-to-eat but easy-to-cook beetroot pizza.

MAKES 2 pizzas // COOKING TIME 110 min

INGREDIENTS
For the base
1 cup lukewarm water
2 tsp yeast
2 tsp honey
500g all-purpose flour, plus extra to dust
1½ tsp salt
¾ cup puréed beetroot (about 2 large beetroots, peeled, roasted and puréed)
2 tbsp olive oil
For the toppings
40g Emmental
50g feta
5 baby beetroots, thinly sliced
10–12 asparagus stalks, trimmed, blanched
10 cherry tomatoes, halved
10g microherbs

METHOD
1. Preheat oven to 220°C.
2. Combine the water, yeast and honey in a large mixing bowl and set aside.
3. When bubbles start to appear, add flour, salt and puréed beets. Combine until the dough just comes together.
4. Turn the dough on to a lightly floured surface. Knead the dough until the flour is incorporated or until it is smooth and elastic, about 5 minutes. It must be moist and slightly tacky. If it’s sticky, add more flour, 1 tbsp at a time, until smooth.
5. Form into a ball and place in a lightly oiled bowl. Cover with cling wrap and set aside in a warm area to double in size, about 1 hour.
6. Once doubled, divide in half and roll out on to a floured surface until about 5 mm thick. Place on to separate baking trays and brush with olive oil.
7. Bake for 10–15 minutes until the dough puffs up. Remove and spread the toppings evenly on top of the pizza bases.
8. Place the trays back into the oven until all the cheese is melted. Remove from the oven, sprinkle with microherbs and serve immediately.

The post Beetroot pizza with asparagus and Emmental appeared first on MyKitchen.

Making a snazzy starter or canapé doesn’t have to be a chore. A pastrami Reuben only needs the cheapest and easiest ingredients and they come together in under 20 minutes. Bookmark this recipe for the next time you are having people over.

SERVES 4 // COOKING TIME 15 mins

INGREDIENTS
¼ cup mayonnaise
1 tbsp tomato sauce
Juice of ½ lemon
1 tsp Worcestershire sauce
8 slices rye or sourdough
¼ cup mustard
4 slices pastrami
150g Emmental, grated
½ cup sauerkraut
Butter, to fry
Salt and black pepper

METHOD
1. Preheat oven to 180°C.
2. Combine the mayonnaise, tomato sauce, lemon juice and Worcestershire sauce.
3. Lay out 4 slices of bread and spread with mustard. Top with pastrami, cheese and sauerkraut, and drizzle each with about 1 tsp sauce. Sandwich with remaining bread. Secure with string.
4. Melt the butter in a pan over medium heat. Fry the sandwiches on both sides until bread is golden brown.
5. Place on a baking tray. Bake for 5–10 minutes, until cheese has melted. Season and serve hot with the remaining sauce.

The post Pastrami Reuben appeared first on MyKitchen.