No-Cook Recipes For Breakfast

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Breakfast Recipes

To save you from the boredom of cooking on the stove or popping last night’s leftovers in the microwave, we bring you some interesting no-cook recipes for breakfast that will help you whip up fresh, tasty and quick items in minutes.

Late nights, early morning meetings or even an alarm snoozed one too many times can put your day in a tizzy. Where’s the time to cook up an elaborate breakfast then? And day after day, the same old bowl of cornflakes or a hot plate of scrambled eggs can get tedious.

So to save you from the boredom of cooking on the stove or popping last night’s leftovers in the microwave, we bring you some interesting no-cook recipes for breakfast that will help you whip up fresh, tasty and quick items in minutes – all while also providing you with the right nutrients to kick-start your day.

STRAWBERRY AND GREEN TEA SMOOTHIE 

Strawberry smoothiefinal

Ingredients

2 Green tea bags
100 gms Fresh strawberries
200 gms Low-calorie curd

Method

• First steep the tea bags in half a cup of hot water and let it cool.
• Now blend all the ingredients together with ice and your delicious smoothie with green tea power is ready.

Recipe courtesy: Corporate Executive Chef Jiten Singh, Amour – The Patio Restaurant Cafe & Bar, Delhi

GRANOLA BARS DIPPED IN CHOCOLATE

Granola-Bar-Dipped-In-Chocolate-final

Ingredients

3 cups Rolled oats
½ cup Almonds
½ cup Raisins
½ cup Honey
¼ cup Maple syrup
¼ cup Unsalted butter
1 tsp Vanilla extract
A pinch of salt
100 gms Chocolate

Method

• Heat an oven to 160c and separately toast almonds and rolled oats. Keep stirring and shaking the tray to toast them evenly. Do this till both get a nice light shade of toasted brown and then crush the almonds lightly, finally adding both to a bowl.
• In a separate pan, add honey, maple syrup, butter, vanilla extract, salt, raisins and melted butter. Pour this mixture over the rolled oats and almonds. Mix well.
• Line a tray with aluminum foil or a cling film. Lightly grease it with butter. Transfer the mixture in this tray. Make the layer about 2 cm thick. Press tightly and allow it to cool down in a refrigerator for an hour.
• Remove from the fridge and de-mould it and then cut into bars. Melt chocolate in a microwave. Dip the granola bars in the chocolate and allow the chocolate to set before serving at room temperature.

Recipe courtesy: Executive Sous Chef Kunal Kapur, The Leela, Gurgaon

FRESH FRUIT SALAD WITH CHEDDAR CHEESE

fruit salad

Ingredients

100 gms Cheddar Cheese
5 gms Mint
60 gms Fresh pineapple
60 gms Papaya
60 gms Apple
60 gms Watermelon
60 gms Green grapes
60 gms Imported grapes
60 gms Black grapes
50 gms Pomegranate

Dressing

60 gms Honey
30 gms Mint
2 Lemons
10 ml Tabasco
4 gms Pepper
6 gms Salt
60 ml Olive oil

Method

• Cut all the fresh fruit and cheddar in to cubes.
• Make honey and mint dressing.
• Take a mixing bowl, put all the ingredients in along with the dressing and mix it well.
• Arrange the salad in a salad bowl and garnish with fresh mint.

Recipe courtesy: Chef Vishal Saxena, Blackout, Jaipur

SMOKED SALMON ON MULTIGRAIN BAGUETTE 

smoked salmon

Ingredients

130 gms Smoked salmon
100 gms Multi grain farmers loaf 2 thick slices
20 gms Rucola
10 ml Lemon vinaigrette
40 gms Ricotta cheese
20 gms Spring onions
5 gms Mustard cress
5 gms Caper berries
30 gms Sliced onions
30 gms Sliced tomatoes

Method

• Slice the baguette length wise and toast lightly before spreading a little of ricotta on the base of bread. Arrange rucola, sliced tomatoes and onions on top of this.
• Then arrange the salmon atop and pipe ricotta cheese before placing some capers and spring onions and cress.
• Now drizzle some lemon vinaigrette over salmon and serve it with ketchup.

Recipe courtesy: Executive Chef Dharmen Makawana, The Leela Palace, Chennai

Note: The article first appeared on What’s Hot/TimesCity