If you ever needed an excuse to have naan for every meal of the day, well, here it is! Make this grilled breakfast naan for a meat-free brekkies.

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
For the roasted chickpeas
2 tins chickpeas, drained, rinsed and dried
2 tbsp olive oil
1 tbsp cumin
2 tsp ground coriander
2 tsp dried origanum
1 tsp paprika
1 tbsp sesame seeds
For the spinach pesto
1½ cups spinach, stems removed
½ cup basil
3 tbsp parsley
3 tbsp almonds, chopped
¼ cup olive oil
1 garlic clove, crushed
3 tbsp grated hard cheese
2 tbsp lemon juice
For the grilled breakfast naan
1 cup sour cream
6 naans, toasted
6 poached eggs
½ red onion, sliced
2 wheels feta, crumbled

METHOD
For the roasted chickpeas
1. Preheat oven to 200°C. Line a baking tray.
2. Spread the chickpeas on the prepared tray and drizzle with olive oil. Toss through the spices and sesame seeds.
3. Bake for 25 minutes, stirring every 10 minutes, until the chickpeas are crisp.
For the spinach pesto
1. Blanch the spinach and squeeze out any excess liquid.
2. Add this, along with the remaining ingredients to a food processor and blend.
For the grilled breakfast naan
1. Spread sour cream and spinach pesto on each naan. Top with an egg and onion, feta and chickpeas.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Got some leftover naan? Use it for this masala potato pizza.

The post Grilled breakfast naan with spinach pesto and chickpeas appeared first on MyKitchen.

Start your day with this classic boeber breakfast, complete with apricots and crumble for super sustaining meal to keep you fuller for longer.

SERVES 4 // COOKING TIME 1 hour 45 min

INGREDIENTS
For the apricots
1 cup dried apricots
3 cups water
2 tbsp lemon juice
1 cup sugar
1 cinnamon stick
1 star anise pod
For the crumble
1 cup nutty wheat flour
1 cup oats
¼ cup desiccated coconut
¼ cup chopped almonds
2 tbsp pumpkin seeds
¼ cup brown sugar
½ cup melted butter
Pinch salt
For the boeber
¼ cup sago
2 tbsp butter
1 cup vermicelli, crushed
1 cinnamon stick
4 cardamom pods, crushed
2½ cups milk
1 tin condensed milk
1 tsp rose water
1 tsp vanilla essence

METHOD
For the apricots
1. Mix the apricots, half the water and the lemon juice together. Cover and soak for 20–25 minutes, then drain.
2. Add the sugar and remaining water to a pot over medium-high heat and bring to the boil. Once dissolved, add the cinnamon stick and star anise. Boil without stirring for 10 mins.
3. Allow to cool slightly, then mix in the apricots.
For the crumble
1. Preheat oven to 200°C.
2. Mix all the ingredients  together and spread out evenly on a baking tray.
3. Bake for 15–20 minutes. Cool and break into pieces.
For the boeber
1. Soak the sago in 1 cup boiling water for about 15–20 minutes, then drain.
2. Melt the butter in a large pot over medium heat. Add the vermicelli and stir for 2–3 minutes, until browned. Add the cinnamon and cardamom, and fry for another minute.
3. Add the milk and sago, reduce the heat and simmer for 10–15 minutes, stirring occasionally to ensure that it doesn’t stick to the bottom, until the sago is transparent.
4. Stir in the condensed milk and cook for another 5 minutes. Add in the rose water and vanilla.
5. Spoon into bowls and top with apricots and crumble. Enjoy hot or cold.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

We’ve got options! Try these fluffy oat pancakes with apricots next.

The post Traditional boeber with apricots and crumble appeared first on MyKitchen.

There’s no need to go out when you can have a decadent breakfast right at home! This loaded roht French toast is a special treat for the whole family.

SERVES 4 // COOKING TIME 1 hour 40 min

INGREDIENTS
For the roht
3 cups flour
¾ cup sugar
1 tsp bicarbonate of soda
1 tsp salt
1½ tsp ground cardamom
½ cup melted butter
½ cup warm milk
10 g instant dry yeast
1 egg, beaten
For the fig compote
200 g figs, quartered
2 tbsp orange zest
1 cinnamon stick
1 tbsp red-wine vinegar
⅓  cup sugar
¼ cup water
For the yoghurt
1 cup double-cream yoghurt
3 tbsp honey
1 tsp ground cardamom
To assemble
4 eggs
⅓  cup milk
½ tsp cinnamon
½ tsp ground cardamom

METHOD
For the roht
1. Mix the flour, sugar, bicarb, salt and cardamom.
2. In a separate bowl, whisk the butter, milk and yeast together. Add the egg and whisk until fully combined.
3. Make a well in the centre of the dry ingredients and add the yeast mixture. Mix until a sticky dough forms.
4. Knead for 3–4 minutes, and then proof in an oiled bowl for 1 hour, until doubled in size.
5. Preheat oven to 200ºC and line baking trays.
6. Divide the dough into eight and roll into round loaves that are about 7 mm thick. Arrange on trays and set aside for 15 minutes.
7. Bake for 10 minutes, until golden brown.
For the fig compote
1. Add all the ingredients to a pot over medium heat.
2. Bring to the boil for 5 minutes, then lower the heat and simmer for 15–20 minutes, until the figs are soft and the syrup has reduced.
For the yoghurt
1. Mix ingredients together.
To assemble
1. Whisk the ingredients together. Heat some vegetable oil in a pan over low-medium.
2. Soak each piece of roht in the egg mixture for 15–20 seconds. Fry for 1–2 minutes on each side.
3. Dollop with yoghurt and fig compote to serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Leftover fig compote? Use it to top these healthy coconut cakes.

The post Loaded roht French toast with fig compote appeared first on MyKitchen.

A dahi-based drink, this green lassi is a blend of yoghurt, spices and fruit for a deliciously filling breakfast, with some home-made granola on the side.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the granola
2 cups oats
⅓  cup sunflower seeds
⅓  cup chopped pecans
1 tsp ground cinnamon
1 tsp ground cardamom
Pinch cumin
1 tsp orange zest
¼ cup honey
3 tbsp vegetable oil
1 tsp vanilla essence
For the lassi
3 cups yoghurt
½ tin coconut milk
1 cup baby spinach
3 kiwis, peeled and chopped
⅓  cup mint
2 tbsp lemon juice
5 ice cubes
1 tbsp honey

METHOD
For the granola
1. Preheat oven to 170°C. Line a baking tray.
2. Mix the oats, seeds, nuts, spices and orange zest.
3. Stir through the honey, oil and vanilla, and mix.
4. Spread out evenly on the prepared tray and bake for 25–30 minutes, until golden brown. Cool and break into pieces.
For the lassi
1. Add all the ingredients to a food processor and blend until smooth.
2. Pour into glasses and top with the granola.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

If you loved the fresh and savoury flavour of this breakfast smoothie, you should try our sweet potato smoothies with maca and orange next.

The post Get your morning fix with this green lassi appeared first on MyKitchen.