Institute - Lets Do Brunch: Morning meals to start your day

Copyright The National Magazine Company Limited and Collins & Brown 2013 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder. The expression Good Housekeeping as used in the title of the book is the trademark of The National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited. The Good Housekeeping website is www.goodhousekeeping.co.uk first eBook publication 2014
ISBN 978-1-90939-749-1 also available as paperback
ISBN 978-1-908449-95-5
This book can be ordered directly from the publisher
at www.anovabooks.com, or try your local bookshop. NOTES Both metric and imperial measures are given for the recipes.

Follow either set of measures, not a mixture of both, as they are not interchangeable. All spoon measures are level. 1 tsp = 5ml spoon; 1 tbsp = 15ml spoon. Ovens and grills must be preheated to the specified temperature. Medium eggs should be used except where otherwise specified. Free-range eggs are recommended.

Note that some recipes contain raw or lightly cooked eggs. The young, elderly, pregnant women and anyone with an immune-deficiency disease should avoid these because of the slight risk of salmonella. Cereal and Fruit Toasted Oats with Berries

Hands-on time: 10 minutes Cooking time: about 10 minutes, plus cooling 25g (1oz) hazelnuts, roughly chopped 125g (4oz) rolled oats 1 tbsp olive oil 125g (4oz) strawberries, sliced 250g (9oz) blueberries 200g (7oz) Greek yogurt 2 tbsp runny honey Serves 4 Preheat the grill to medium. Put the hazelnuts into a bowl with the oats. Drizzle with the oil and mix well, then spread out on a baking sheet. Toast the oat mixture for 510 minutes until it starts to crisp up.

Remove from the heat and leave to cool. Put the strawberries into a large bowl with the blueberries and yogurt. Stir in the oats and hazelnuts, drizzle with the honey and divide among four dishes. Serve immediately. Granola

Hands-on time: 5 minutes Cooking time: 1 hour 5 minutes 300g (11oz) rolled oats 50g (2oz) each chopped Brazil nuts, flaked almonds, wheatgerm or rye flakes, and sunflower seeds 25g (1oz) sesame seeds 100ml (3fl oz) sunflower oil 3 tbsp runny honey 100g (3oz) each raisins and dried cranberries milk or yogurt to serve Makes 15 servings Preheat the oven to 140C (120C fan oven) mark 1. Put the oats, nuts, wheatgerm or rye flakes, and all the seeds into a bowl.

Gently heat the oil and honey in a pan. Pour over the oats mixture and stir to combine. Spread on a shallow baking tray and bake in the oven for 1 hour or until golden, stirring once. Leave to cool. Transfer to a large bowl and stir in the raisins and dried cranberries. Store in an airtight container the granola will keep for up to a week.

Serve with milk or yogurt. Porridge with Dried Fruit

Hands-on time: 5 minutes Cooking time: 5 minutes 200g (7oz) porridge oats 400ml (14fl oz) milk, plus extra to serve 75g (3oz) mixture of chopped dried figs, apricots and raisins Serves 4 Put the oats into a large pan and add the milk and 400ml (14fl oz) water. Stir in the figs, apricots and raisins and heat gently, stirring until the porridge thickens and the oats are cooked. Divide among four bowls and serve with a splash of milk. Take 5 Easy Steps to Muesli Bars Muesli bars some of the simplest biscuits to make are traybakers, whch are booke din one piece and then cut into bars. The mixtures oten contain fruits, nuts, and oats.

To make 12 bars, you will need: 175g (6oz) unsalted butter, cut into pieces, 150g (5oz) light muscavado sugar, 2 tbsp golden syrop, 75g (13oz) porridge oats, 100g (3oz) ready-to-eat dried papaya, roughtly chopped, 50g (2oz) sultanas, 50g (2oz) pecan nuts, roughly chopped, 25g (10oz) pinenuts, 25g (1oz) pumpkin seeds, 1 tbsp plain flour and 1 tsp ground cinnamon. Preheat the oven to 180C (160C fan oven) mark 4. Melt the butter, sugar and golden syrop together in a heavy-based pan over a low heat. Meanwhile put the oats, dried fruit, nuts, seeds, flour and cinnamon into a large bowl and stir to mix. Pour in the melted mixture and mix together until combined. Spoon the mixture into a 30.5 x 20.5cm (12 x 8in) non-stick baking tin and press down into the corners.

Bake for 25-30 minutes or until golden. Press the mixture down again if necessary, then use a palette knife to mark into 12 bars. Leave to cool completely. Use a palette knife to lift the bars out of the tin and store them in an airtight container.

Store individually wrapped muesli bars in the freezer. Remove and defrost for a couple of hours for the perfect mid-morning snack.

Energy-boosting Muesli

Hands-on time: 5 minutes 500g (1lb 2oz) porridge oats 100g (3oz) toasted almonds, chopped 2 tbsp pumpkin seeds 2 tbsp sunflower seeds 100g (3oz) ready-to-eat dried apricots, chopped milk or yogurt to serve