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Best winter breakfast recipes

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

What to cook this winter

From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

Chocolate hob-nobs

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

Recipes using turmeric

An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

Citrus recipes

From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

Winter tart recipes

Tarts are as versatile as they are delicious, and are perfect for baking on a cool winter's day.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

Almond milk panna cotta with macerated blackberries and almond meringues


You'll need to begin this recipe 2 days ahead.

You'll need

250 gm unblanched almonds 2 pieces of orange rind, removed with a peeler 30 gm white sugar 3 gelatine leaves (titanium strength), soaked in cold water 300 ml (1 cup) pouring cream 100 ml latte di mandorla (see note)   Almond meringues 2 eggwhites 55 gm (¼ cup) caster sugar 55 gm (1/3 cup) icing sugar, sieved 50 gm blanched almonds, finely chopped   Macerated blackberries 150 gm blackberries 1 tbsp freshly squeezed orange juice 1 tsp latte di mandorla (see note)

Method

  • 01
  • For meringues, preheat oven to 100C. Using an electric mixer, whisk eggwhites and a pinch of salt on high speed until soft peaks form then, while whisking, gradually ‘rain in’ caster sugar and whisk until stiff peaks form. Using a large metal spoon, fold in icing sugar and almonds, then spoon into a piping bag fitted with a 1cm plain nozzle. Pipe 1cm high meringues onto a greased and baking paper-lined baking tray and bake for 1 hour. Turn off oven and cool completely in oven. Store in an airtight container until required or for up to 2 weeks. Makes about 60.
  • 02
  • Place almonds in a bowl, cover with 2 cups cold filtered water and stand overnight. Drain almonds, then process in a food processor with 1¾ cups filtered water until almonds are finely chopped. Strain through a fine sieve, pressing firmly to extract all liquid and discard solids. Makes about 1¼ cups.
  • 03
  • Combine almond milk, orange rind and sugar in a saucepan and stir over medium heat until sugar dissolves. Squeeze excess water from gelatine, add to almond milk mixture and stir until gelatine dissolves. Remove from heat, add cream and latte di mandorla, stir to combine, then pour into 50ml-capacity dariole moulds and refrigerate overnight or until set.
  • 04
  • For macerated blackberries, combine ingredients in a bowl and stand for 1 hour for flavours to combine.
  • 05
  • To serve, unmould panna cotta onto plates, spoon blackberries and syrup beside panna cotta, scatter with meringues and serve immediately.

Note Latte di mandorla is a sweetened almond milk concentrate available from Simon Johnson and select delicatessens.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

Featured in

Jan 2007

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