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The Cook Book

Maple squash, bacon & blueberry porridge topper

Home » Written Recipes » Recipes » Breakfast » Maple squash, bacon & blueberry porridge topper
maple squash bacon blueberry

Ingredients

Ingredients
200g frozen chopped butternut squash
2 tsp vegetable oil
½ tsp ground cinnamon
4 rashers ready-cooked crisp streaky bacon
handful of blueberries
2 tbsp maple syrup

Direction

Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with the oil, cinnamon and a pinch of salt. Roast on a parchment-lined tray for 25 mins. Crumble the cooked bacon over the squash, add the blueberries and drizzle with the maple syrup. Return to the oven for 5 mins until the squash is caramelised and the blueberries look plump and juicy. Meanwhile, make your porridge. Top with the squash, bacon and blueberries, and drizzle with a little extra maple syrup.

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kunefah

KUNAFEH Recipe

Ingredients 640g pheni or vermicelli 800g cream cheese 250g salted

Lavosh 2

Lavosh

Preheat oven to 400 degrees F (200 degrees C). In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter and mix well to make a stiff dough.

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Place wax paper on a sheet pan and spread out the pretzels over the wax paper. Now, this step you can do one of two ways. You can either place a Pecan half on top of the Rolo, or wait until they come out of the oven. We prefer to place the Pecan on top of the Rolo before we place it in the oven.Place the sheet pan in the oven and set the timer for 2 minutes.

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