Brinner is served! There’s nothing quite like an al fresco breakfast, and what better start than these sweet egg wraps with cinnamon and strawberry jam?

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
6 eggs
Pinch salt
1 tsp vanilla essence
6 wraps
2 tbsp butter
½ cup strawberry jam
2 tbsp cinnamon sugar

METHOD
1. Whisk the eggs, salt and vanilla essence together.Dunk each wrap into the mixture until covered.
2. Melt the butter in a pan over medium heat. Place a wrap in the pan and spoon some jam down the centre. Fold in half.
3. Fry the wrap until each side is golden brown and the egg is cooked. Remove from the pan and immediately sprinkle with cinnamon sugar. Repeat with the remaining wraps.

Recipe: Jezza-Rae Larsen
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

These choc-banana and peanut butter crunch wraps make another tasty breakfast option.

The post Sweet egg wraps with cinnamon and strawberry jam appeared first on MyKitchen.

Who could say ‘no’ to these sweet home-made strawberry and Nutella pop tarts for breakfast? Plus, you can use any leftover jam for other confectionery treats!

MAKES 15 + 1 jar of strawberry jam // COOKING TIME 1 hour 10 min

INGREDIENTS
For the jam
350 g strawberries, fresh or frozen
300 g sugar
1 lemon, juiced
½ vanilla pod
For the pastry
250 g flour, plus extra to dust
Pinch salt
3 tbsp sugar
125 g butter
1 egg, plus 1 for brushing
To assemble
⅔ cup Nutella
½ cup icing sugar, plus extra to dust

METHOD
For the jam
1. Add the strawberries, sugar, lemon juice and vanilla pod to a saucepan and let the sugar melt over a low heat. As soon as the sugar has melted, bring the jam to a simmer. Leave to gently simmer for about 15 minutes, stirring every few minutes.
2. If you have a sugar thermometer, the jam is ready when it reaches 104°C. If not, use the ‘wrinkle test’. Before you start cooking the jam, place a heatproof plate in the freezer. About 10 minutes into cooking the jam, test for readiness by dripping a little bit of the jam on to the icecold plate. If the jam sets and wrinkles when you touch it, it’s ready. If not, simmer for another 3 minutes and then try again.
3. When the jam is cooked, spoon into a sterilised jar and refrigerate.
For the pastry
1. Combine all the ingredients in a food processor and pulse until it forms a ball.
2. If you don’t have a food processor, sift the flour, salt and sugar together. Rub in the butter with your fingertips until the mixture resembles breadcrumbs and then add the egg. If the dough is a little hard, add a drop of ice-cold water. Don’t handle the dough more than necessary, as this will make the final product too chewy.
3. Leave the dough to rest in the fridge for 20 minutes.
To assemble
1. Preheat oven to 200°C.
2. On a floured surface, roll the dough out to 5 mm and cut out thirty 10 cm circles with a cookie cutter. Brush the edges of 15 of the circles with egg wash, 1 cm deep.
3. Add 1 heaped tsp Nutella and 1 heaped tsp strawberry jam to the centre of the 15 pastry circles. Top each filled circle with another circle and press the edges together with a fork. Bake the pop tarts for 20 minutes.
4. To make a strawberry jam drizzle, mix the icing sugar with 2 tbsp strawberry jam until it becomes a runny consistency. Dust the pop tarts with icing sugar, pour the drizzle over and serve.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen/HMimages.co.za

The post Home-made strawberry and Nutella pop tarts appeared first on MyKitchen.

Thinking of baking biscuits? Get more experimental and fill your cookie dough with yummy strawberry jam for a pop of flavour as you take a bite.

MAKES 24 // COOKING TIME 35 mins

INGREDIENTS
200g butter, at room temperature
½ cup caster sugar
1 tsp vanilla essence
2¼ cups cake flour, plus extra for dusting
¼ cup strawberry jam

METHOD
1. Preheat oven to 180°C.
2. Beat the butter and sugar, by hand or using an electric mixer, until light and fluffy. Add the vanilla essence and beat to combine.
3. Sift the flour into the mixture and beat (on lowest speed if using a mixer), until it looks like fine breadcrumbs.
4. Bring the mixture together with your hands and knead lightly until it forms a dough.
5. On a floured surface, roll out the dough to half a centimetre thick.
6. Cut the dough into circles with a diameter of about 10 cm.
7. Place half a teaspoon of jam in the centre of each circle, then fold over to make a half moon Crimp the edges lightly with a fork.
8. Place the turnovers on a lined baking tray and bake for about 10 minutes or until golden.
9. Cool on a rack before serving.

The post Mini jam turnovers appeared first on MyKitchen.