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Breakfast
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Steamed Egg Custard with Shiitake Mushrooms & Natural Yoghourt |
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Serves 4
Oil spray
2 fresh shiitake mushrooms, sliced
1/2 onion, chopped
8 eggs
300g Jalna Fat Free Natural or BioDynamic Yoghourt
salt & pepper to taste
2 slices soy and linseed bread
8 chives
Spray the pan with oil. Lightly sauté the mushrooms and onions. Whisk the egg, Jalna Yoghourt and seasoning. Divide mushroom, onion and egg mixture between 4 moulds. Steam for 8 minutes or until egg is set. Toast the bread and serve with egg custard. Garnish the custard with chives |
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2 cups rolled oats
160ml orange juice
1 cup Jalna Wildberry Yoghourt On The Go
2 tablespoons sugar (optional)
2 tablespoons honey
1 cup Jalna Fat Free Natural Yoghourt or BioDynamic Fat Free Yoghourt
1 cup sultanas
100g mixed fresh fruit (sliced bananas, finely diced apple, chopped strawberries)
50g slivered almonds
Method:
- Combine rolled oats, orange juice Jalna Yoghourt On The Go, sugar, honey and Jalna Yoghourt.
- Stand for 2 hours or overnight.
- Add the fruit and mix well.
- Add slivered almonds and serve.
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