GALA SONDAG-ONTBYT
BEETROOT SMOOTHIE
Chop 3 shallots and 2 celery stalks and add 500g grated beetroot (the salad in a box). Mix with 2 crushed cloves garlic, 30ml red wine vinegar, 30ml extra virgin olive oil and cooled vegetable stock to the required consistency. Whizz to a purée in a blender. Add sea salt and black pepper to taste and whizz again. Chill until ready to serve. Stir in 25 ml mayonnaise or sour cream. Pour into small chilled glasses. Plop thick Greek yoghurt on top and garnish with reduced balsamic vinegar and chives.
TORTILLA WITH SMOKED SALMON
Chop 3 ripe tomatoes and halve 10 or more cherry tomatoes. Toss with ½ finely sliced onion, coriander leaves, handful of rocket leaves, 15ml lime juice, dash of Tabasco or chilli sauce, sea salt and pepper. Heat 4 tortillas in a frying pan until lightly toasted. Top tortillas with furls of smoked salmon. Halve 1 avocado, peel and chop; strew over tortilla with tomatoes and leaves. Sprinkle with lemon juice. Fold or roll tortillas or leave them sunny side up.
MARBLED EGGS
Place eggs in a saucepan with water and 4 rooibos teabags over medium heat. As soon as the water begins to boil, time the eggs to cook for 1 minute. Remove eggs and place on a tea towel. Lightly crack the outer shell with a spoon; return to the tea and cook for another 3 minutes. Remove from the liquid and allow to cool. Carefully remove the shell leaving the membrane intact.
Weekends call for a breakfast upgrade and a bit of a treat – so try these delicious treats next when you want to spoil your family.