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- Today I'm making my brown rice breakfast pudding that's flavored with cinnamon and vanilla, topped with berries and coconut. I'll show you how to make it. I have two cups of unsweetened almond milk I'm gonna pour into this heavy bottom pot. Just bring up to heat over medium. To the pot I'm gonna add one cinnamon stick and a vanilla bean and the seeds from the vanilla bean. And this is what will give flavor to our leftover brown rice. So the vanilla bean pod, the vanilla bean, has all of these tiny little seeds in it and that's what you wanna scrape out. So using the back of your knife go in and you scrape out all of these seeds and put them into your almond milk and they'll actually speckle the almond milk, it looks really pretty. Then add the bean as well. Add a fourth of a cup of packed light brown sugar and then a little vanilla extract. Then stir it together. You wanna cook this for 15 minutes or so just till it reduces ever so slightly. This is reduced a little bit so I'm gonna take out the cinnamon stick and the vanilla bean. I'm gonna add in three cups of day old, whatever, leftover brown rice. And then I'm gonna stir this through and I'm gonna cook it to your desired consistency. I like mine a little thicker so I'm gonna cook it for five minutes. But if you like it a little thinner, you can just heat it through and eat it like this. All right, this is thickened up nicely. It's time to serve it up. And this can be served hot, warm, room temperature. I'm gonna sprinkle with a little more brown sugar. And then I have some blackberries, some blueberries, and some raspberries. Use whatever fruit you prefer, I love the berries. Finish off with some toasted coconut flakes. There you go. The perfect way to use leftover brown rice. I'm gonna eat it. Mmm. - Let's put you into a bit of a scenario. You've woken up in the morning, you go out in the kitchen to see your bananas have gone overripe, they're all mushy, you can't use them. Or can you? Here are three ways to use overripe bananas. Option number one, banana pancakes. Grab your bananas and because they're overripe, they peel away even easier. Which is actually a bit of a plus. Look at that, just falls apart. I love working on boards with mashing just 'cause it's adds a little bit of trendy goodness. Just mash away. You wanna get this to quite a smooth consistency. Crack in a couple eggs into a bowl. Increase the volume so give it a whisk. 'cause this is what's gonna make your pancakes super fluffy. Combine your banana and see how liquidy that is. Along with your yogurt, you can mascarpone cheese, you can use coconut cream. In goes our milk. And just give it a mix, bring it all together. Then add in your honey just for that next little bit of sweetness. Set that aside. Grab your dry ingredients. You've got your flour, your baking powder, that's what's gonna help them rise. Along with a pinch of salt, just use your hands. Give that a bit of a mix, bring it through. Make a little bit of a well in the center and then add in your wet. And you start to mix. That's the batter we're after. Look at that. Add in a knob of butter. Grab your ladle. That is so golden. I like to under cook my pancakes for two reason. If you take it to the table, it's still gonna cook once it's off the heat. But the second one is even if it is still slightly under cooked when someone cuts into it, it's gooey. And let's think about all the things we love in life that are gooey. That's a win. And obviously any pancake needs its syrup. Now that's option number one for using overripe bananas. Option number two for overripe bananas, banana marshmallows. What? Preheat your oven to 450 degrees fahrenheit. Grab your knife and just make one cut down the center and you don't wanna go all the way through. Because what's happening here is your gonna bake this. Lay it down and wrap it up. It's gonna create its own jacket, its own steam. It's gonna cook through the inside. Now pop these super soft banana wonders into the oven for 20 minutes to roast. These things are hot. The only tricky thing is you wanna dive into them straight away. So just using your hands, carefully unravel the banana marshmallow. And you don't need much more than, look at this. That is just next level. We'll pop that on a plate. So using the skin as its own oven and then topping it off with a few more ingredients, you have created one of the most amazing and simple desserts from an overripe banana. And let's be honest, anything with chocolate is just pretty saucy. So you drizzle it on. And then finish off with a final sprinkling of coconut just for a bit of texture. And that is your second option for overripe bananas, one ingredient banana marshmallow. Option number three for overripe bananas, banana yogurt. This one's vegan and dairy free as well. Grab your banana, give it a nice peel, straight into your bowl. Using the back of your fork, just give it a bit of a mash. Then you can take this as far as you want. If you want it super smooth, go all the way. If you like a bit of texture, stop when you think it's necessary. Drizzle in your almond milk, followed by a sprinkling of the amazing protein-packed chia seeds. Give it a mix making sure that all those chia seeds get the love and attention they deserve. Cover it with some plastic wrap and take it to the fridge to allow those flavors just to get to know each other and those chia seeds to soak up all that liquid. Now that it's set, it's time to serve it up. Grab yourself your bowl, just take as much as you want into a bowl. Bit of coconut, some crushed nuts or some granola. And of course, almond butter. And there you have it, the third option for overripe bananas. I hope you amazing people have found this episode super useful, because if I ever see a banana in the trash, I'm coming for ya. - Much like many of you, my avocado obsession knows absolutely no bounds, but there's only so many times a week where you can eat avocado toast. So I decided to switch it up and sneak it into another one of my favorite treats, how about some avoca-donuts. That's right, avoca-donuts with avocado frosting. Let's do this. So to make our donut batter, we're gonna start by mixing all of our dry ingredients. So we have flour, cocoa powder, baking powder, and salt. Just whisk all of those together. All right, put that to the side. Mix your wet ingredients. So we have our cheat ingredient, our nice, ripe avocado that people will not expect in a sweet pastry. In a donut none the less. Oh, yeah. All right, so now you wanna mash this up real good before adding the rest of the wet ingredients. Getting out as many lumps as you can. We are gonna whisk this, but we wanna get a little head start. All right, so to our mashed ripe avocado we add milk, maple syrup, vanilla, and some apple cider vinegar. And now we'll mix it together and hopefully not make a mess. Here we go. It's not a very good looking stage of the process, but I promise it'll be worth it in the end. That feels good. So now mix wet with dry. Everybody knows that trick that you can use applesauce to replace oil in cookies, this is a really good one for butter. You can use avocado as a butter substitute in most baked goods and then you get them good fats. All right, mix the wet with the dry. So we call these avoca-donuts, which are basically making a cake mix. Oh that smells real good. You can do these as cupcakes as well, but I like donuts because they're a little surprising, no one expects to find an avocado in a donut. Scrape the sides, get all that good stuff in there. This is where you can really get it going, get all those last little lumps out. So now we have to put these into our donut trays and you can either spoon it in or I find it's easiest just to fill a plastic bag, cut the tips off, and pipe it in. All right, so just snip off maybe like a half an inch tip and then just swirl it around. Fill them up about halfway with your avocado donut dough. Oh, that looks good. Okay, these go into a 350 oven for about 22 minutes. So while our donuts cool, we are going to make our nice, vibrant green frosting. So crack open another ripe avocado, scoop out the good stuff. So again, you just wanna mash this up real good before you add your other ingredients. Try to get out as many lumps as you can. I prefer the side of the spoon, back of the spoon method. All right, time to add the rest of our ingredients. So we have some salted butter, some vanilla, pinch of salt, and a whole hell of a lot of confectioner sugar. This is about two cups right here. I usually like to add about three quarters of it, so a cup and a half. And then you can keep adding more to your desired consistency as you mix it together and you see how thick you'd like it to be. So leave some in the bowl and you can add more or less as you wish. All right, time to mix. Start real slow 'cause it's gonna be a snowstorm. So I think I want this to be a little thicker, so I'm just gonna keep adding bit by bit some more confectioner sugar. This is where the illusion of this being healthy sort of dissolves right before your eyes. Little bit more. What's nice about this is sometimes the frosting to donut or cupcake ratio is way too much, the frosting is way too sweet and you sort of have to work around it for every perfect bite. When you add the avocado in here it sort of tames that intense sugar so that you can eat more. And voila. Look at that. Drippy, slimy, green, delicious avocado frosting. So we have our donuts that have cooled. And now we are going to top them with our avocado frosting. Take a nice scoop of your frosting and just sort of guge it around the donut. Oh god, that looks so good. I really feel like I'm bringing goodness into the world right now. You can also try dipping your donut which is an art form all in its own. Look at that. There you go. And last, but not least, top it with whatever makes your heart sing. That could be shaved coconut, it could be shaved chocolate, it could be nuts. I went with chocolate sprinkles. And there you have it, our avoca-donuts with avocado frosting. A lovely way to go green and healthy. Sure, why not? - The key to a beautiful day is a beautiful breakfast and these are no exception. These are lace pancakes, you guys, and they are literally pancakes that are made with a squeeze bottle. And they're tender and delicate and perfect dunked into some maple syrup, Nutella or even jam. Let me show you how to make them. All right, so this is a really simple pancake batter. It starts off with a little bit of plain flour. And then to sweeten things up a bit, a little bit of sugar. And I always like adding a big pinch of salt 'cause that'll help round out the flavors. And you just wanna mix all the dry ingredients first so that they're nice and incorporated. Okay, so this is the fun part. Well, I'm a nerd so I think it's fun, but you're gonna create a little bit of a well in the middle like this. And then you're gonna pour in your wet ingredients and they're very simple. So there's a couple of eggs. So what I'm gonna do is I'm just gonna stab the yokes, just so that they break up a little bit and will be easier to whisk together. And some milk. And I just start whisking in the middle trying to break up those yolks. And then slowly whisk in all the other ingredients from the outside in. So this recipe is inspired by one of my favorite shows on the planet, the Great British Bake Off. If you guys are in the UK, then you know exactly what I'm talking about. But if you're in America or Canada, you guys need to get on it 'cause it is one of the best shows on TV. They cook all these great desserts. And so one of the desserts one of the challenges was lace pancakes. And as soon as I saw that I knew that I had to show you guys the recipe as well. Okay, so our pancake batter is nice and smooth. You'll wanna let it hangout for a little bit so that it can relax and then we'll turn them into beautiful lace-like shapes. So here's the fun bit. You'll need a squeeze bottle, a large one preferably, that way you can get all the batter in one go. And then you're just gonna pour it in. Okay, and now it's time to get fancy. So I have a little bit of a non-stick griddle here, you can use a non-stick pan as well. So squeeze bottle handy and you just wanna make these beautiful, delicate lace shapes. And they can be any shape. But I thought I was feeling kinda lovey so let's do hearts. So, the key to making lace pancakes is not to drop the pancake batter from a height. You need to be nice and close to the griddle, that way you get more control. And you're just gonna pipe it out in a pretty, delicate shape. And you don't want your pan to be too hot 'cause these cook really, really quickly. You can already see the outside starting to set up. It does take a little bit of time and effort. How pretty does that look? It looks really pretty, right? So it's just setting up. We're just waiting for the bubbles to rise to the surface a bit and then it'll be ready to flip over. It's nice and set. Oh, it's pretty. It really is. I think I'm impressing myself, you guys. It's just like a lace doily. So it cooks for about 30 to 45 seconds on the first side, another 20 to 30 seconds on the next side, and then they're good to go. All right, I hope Mary Berry and Paul Hollywood, the judges on the Great British Bake Off, are proud of me. I just think this looks so pretty. The first one's done. And this is what they look like when they're done, you guys. They're so pretty. It's such a cool way to present pancakes. And now it's time to dress them up. I'm Canadian, as some of you know, so I'm gonna go in with some maple syrup. Oh. And you can also do a little bit of jam. And then as an ode to Mary Berry, one of my favorite humans that I've never met on the face of the planet yet, some berries. Some blackberries, some raspberries, some strawberries. These all look so nice. More maple syrup. Okay. They're super lacy and light like their name implies and they're so easy to make. It's really cool to take an everyday pancake batter and just jazz it up by making it into a different shape. And if you have a squeeze bottle handy, it's super easy to do. I hope you try it. - I'll be showing you how to make this gorgeous potato chorizo hash with some eggs, your perfect breakfast in a pan. This recipe will just make you happy in the morning. It's greens, chorizo, some onions, potatoes, some eggs, some avocado. It's like the perfect breakfast meal if you're looking for that really big, hearty, heavy breakfast. So we're gonna start off really easily. So one white onion. A clove of garlic. That gets throw into the pan as well. Chorizo already comes with lots of salt, so you just wanna really be careful with the amount of seasoning you're putting in all this. So we're gonna add about a third of that. That goes chopped and into our pan. Bring everything together. We really want those onions to kinda sweat out nicely and just mix with all the flavor from the chorizo. So while that cooks through, we're gonna go ahead and just prep some Chinese kale. You can use regular Tuscan kale if you want as well. And then we have some pre-boiled potatoes. All I did was boil them with some salt water and then peel them. We're gonna add in our potatoes first, mix that all together. Add in our Chinese kale. Some cumin and thyme right on top. I'm gonna take one half of an avocado. Just go ahead and cube that up. It's really gonna act like a nice binder and make everything beautifully creamy. Take my cast-iron pan here, spread some olive oil right at the bottom, place all that mixture into our cast-iron pan here. Make a nice kind of well in the center. Grab one egg, crack your egg right on top of that. Now finish it with some salt right on top. Some black pepper. Place that on a tray and that goes in the oven for about two to three minutes until the egg is cooked. See that your white and your yolk are nice and properly cooked. You can finish it with some salt, some olive oil, up to you. I like it just as is. I don't know about you, but if I had that every morning, I'd be a happy man. Try it out at home. - All you need to hold onto summer all year long is some cherry tomatoes, water, and sugar. And you'll have this jam all year. Let's go get started. So any tomatoes that are bigger, we're just gonna cut right in half like these mamas. And we're just putting them right in the pot. I love these yellow ones, they're my favorite. I eat these all summer. So all of our tomatoes are in there. To that we're gonna add some water and sugar, because you just gotta sweeten these up a little bit more just to make it jam. And this'll help make it nice and thick. You're gonna bring this to a boil and then you're going to simmer for about 30 minutes or so until it's thick and rich. Oh, okay. Let's mix it around a little. And you could use all red tomatoes, you could use yellow, you could use a combo like I just did. I just love all the different colors and this is what I had in my garden. This is gonna simmer for about 30 minutes or so and then when it's thick and bubbly and luscious, we're gonna strain it. We're gonna get out all those peels. We've waited, we've succeed. Now we get to strain it. This is my favorite part. I just find it really fun. You're gonna take your mixture and pour it right into a colander over a bowl. And basically what you're doing is just pushing out all that tomato pulp and the colander is gonna catch all of the peels. So this recipe is so good. It was inspired by my travels to Israel a couple years ago and it was so memorable. I remember just sitting for brunch with my friend and they brought out the freshest bread in the entire world and all these Israeli salads and cheeses and tomato jam. This was jam was just so good. I remember I put it on bread, I put it on my crackers that day. So it smells like tomatoes, but it doesn't taste like tomatoes 'cause it's just so, so sweet. It's almost like candy. All right, so see you all of that liquid it's just going right on in there. Press out all those seeds. Look how pretty all these colors are. I love the seeds in the jam. It just kinda gives it like a little pop. And also you kinda know what you're eating when you keep those seeds in it. So now you're gonna take this mixture and you're gonna put it back in your pot. Now we simmer a little bit longer just until it gets super, super rich and thick. You'll see. All right, so now as it's cooling it's gonna get nice and thick and we are just going to put it into our canning jar. And you can store this anyway you like. I like putting it in super little rustic jars and I love when you see all the little seeds. Just smells like summer. So good. Okay, you wanna let this cool before you put it in your fridge otherwise you're going to bring down the temperature in your refrigerator. Not good. Let this cool. Meanwhile, I will show you the one that I made earlier. Oh my goodness, okay. You're just holding onto summer all year long. That's really what you're doing. You're taking these fresh summer ripe tomatoes, just brings me back home to St. Louis, to my garden, to my dad, all of these memories as a kid picking tomatoes. I just love it so much. And look how thick that gets. This is so good. I'm gonna hold onto this and serve it for breakfast tomorrow. Perfect on a piece of toast, perfect with crackers, and perfect plain. Summer's candy. Enjoy. - [Agustin Voiceover] Welcome to my house. Today I'm going to bake scones as a tribute to my grandmother, Picho, who taught me this recipe. As a child, I spent hours in the kitchen with her baking and those were my first experiences cooking. This recipe is not very elaborated, but it brings back very nice memories of my childhood so I wanted to share it with you. First I measure the flour. Then I mix with my hands the flour with the butter, creating a crumble texture. Once the flour and butter are mixed, I mix in the milk and the egg. Now I throw the mix onto the tabletop and cut into portions, shape the scones and place them on the oven sheet previously buttered and floured. Before placing them in the oven, I paint them with my fingers with egg yolk and top them with sugar. Now they are ready for the oven at 350 degrees for about 20 minutes until they are golden on top. To serve them I open them in half with my hands and place cream cheese and raspberry jam on top. Thank you, Picho, for your patience and for sharing your love for cooking. - Hey guys, today I'm showing you how to make the ultimate breakfast trifle. This is a great sharer when you have loads of friends or family around and you can all dig in at breakfast time. It's filled with fruit and yogurt, granola, mini pancakes, and brioche. Some of my favorite things to have at breakfast. I'm gonna start by showing you how to make my granola. This is really easy to whip up. I'm going to add some sunflower oil into my bowl. And to that I'm going to add in some golden syrup. Add all of your wet ingredients first. We're creating a syrupy sauce to coat all of the rest of our ingredients in. In with that I'm gonna mix in some soft, light brown sugar. Give that a good mix in. Then all that's left to do is add in the rest of my ingredients. I've got some bran, some rolled oats. This'll add a really nice crunch. I've chosen to go for two nuts. I've got some pistachios and cashews as they're my favorites, but feel free to switch up the nuts. And finally some flavorings. I've got some flax seed salt and some cinnamon. Give that a real good stir together and make sure it all gets covered in that syrup. Pour that onto your baking tray. I've chosen quite a big one 'cause it needs to lie down quite flat. I put some baking paper on there too so it doesn't stick. That can now go into the oven. While I wait for the granola, I'm going to make my mango compote. This is super quick to whip up and it's going to go really well with the yogurt and the mini pancakes and all of the other delicious fruit. So I've got some mango, I've chopped it up into some small cubes. I'm gonna pop that into my saucepan along with some lemon and lime juice, freshly squeezed. This is gonna add a really nice flavor to the mangoes. And then finally some sugar to sweeten it up. Give that a stir over a low heat until the sugar dissolves. And then let it simmer for a good five to 10 minutes. My mangoes have softened really nicely. Now I don't want to blitz this into a puree so I'm just going to use the back of my wooden spoon to mash it down a bit. I like having some chunks of mangoes as a bit of bite. I'm gonna mix that around, give it a little bash. Now that is the mango compote done. You wanna leave that on the side until it's completely cooled, then we can start assembling the trifle. Now that my granola is out of the oven, I like to add in some dried cranberries. Gives it a nice pop of color and a nice chew to the granola. Just sprinkle them over and give them a mix in. I'm gonna start my trifle with a layer of torn chocolate chip brioche. This going to be a lovely, pillowy base for the rest of my ingredients. I absolutely love brioche and the sweet smell it has. I think this is a perfect breakfast treat. The reason why I'm tearing up my brioche is so it's a lot easier to spoon out later. For my next layer I'm adding on some fresh raspberries. I'm gonna decorate them around the edge first, so from the outside you can see it's a new layer. That's what I love about trifles, you can see all the lovely layers and the ingredients. I think it looks so pretty. In a traditional trifle you'd have layers of custard. Now for my breakfast version I've chosen to go for a natural yogurt. So I'm gonna pour that all over the raspberries and drip it down onto the sides. On top of the yogurt I'm going to pour over some of the cooled mango compote. You can add as much or as little as you'd like. Now on to my favorite part of the trifle, which are these mini Dutch pancakes. These are so sweet and delicious and they're the perfect next layer. Another great breakfast fruit for me are blueberries. I love these especially with the natural yogurt. I'm gonna pour those all over the pancakes, some will drop down, which is great. We're almost at the top of my trifle. I'm going to add another layer of the natural yogurt, some cooled granola, and then finally some more mango compote. This is definitely best served fresh so make sure you try to plate this up as close to serving as possible. So there you have it. That is how you make my ultimate breakfast trifle. Easy.

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