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2015
Online loving home kitchen: Spri...

Online loving home kitchen: Spring Blossom Breakfast and Special Rainbow Drink

Simple ingredients treated with creativity and consideration can make great meals to show love for your family.

Here you can learn how to make a nutritious Spring Blossom Breakfast and Rainbow Drink from a Crowne Plaza Hong Kong Kowloon East chef using healthy ingredients. It’s easy to make so parents and children are encouraged to try cooking together.

Chef's Secret:

  • Soft butter recommended for frying pancakes to get uniform colour on pancakes; this also prevents pancakes from sticking to pan.

  • Add cream to scrambled eggs for a smoother texture.

  • Stir honey before pouring into blender to mix ingredients better.

Spring Blossom Breakfast

Ingredients:

Calf – pancakes with fruit and cream Flour (100g); baking powder (2g); sugar (20g); milk (150ml); butter (15g); egg (1); blueberries (3); strawberries (3); kiwi fruit (half); mango (50g).
Yellow flower – bell pepper stuffed with eggs Yellow pepper (45g); eggs (3).
Bear – croissant with salmon and cheese Croissants (6); black olive (3 pcs); cheddar cheese (20g); smoked salmon (50g).
Field – quinoa salad Corn (50g); beech mushroom (60g); quinoa (90g); olive oil (2 tsp).
Flower stems – boiled asparagus Asparagus (12 pcs).
Sun – carrots and sweet corn cooked in butter Cob of corn (1); carrots (50g); butter (10g); salt (5g).
Green flower – bell pepper with scrambled eggs and cherry tomatoes Green pepper (45g); eggs (2); cherry tomatoes (2).
Decoration Cereal in different colours (20g).

Method︰

  1. Soft butter is recommended for frying pancakes as it gives a uniform colour and prevents pancakes from sticking to the pan.

  2. Blend pancake mix. Heat a flat-bottomed pan, add butter and ladle in pancake mix. Cook until both sides of the pancakes are golden brown. Let cool and decorate with fruit to make a calf.

  3. Heat croissants in an oven. Cut 3 of them into halves for bear paws and add cheese, olives and salmon to the other 3 to make the bear body.

  4. Boil asparagus spears in water with butter added – they are the plant stems.

  5. Remove a quarter of the corn from the cob and briefly boil the corn, mushrooms and quinoa in water with butter then take out. Add olive oil and seasoning for the field.

  6. Cut the cob into 4 pieces and carrots into triangles. Boil in water with salt and butter for the sun.

  7. Heat a flat-bottomed pan. Cut bell peppers into rings. Add a little olive oil to pan, pour eggs in pepper rings and cook over low heat to make flowers.

  8. Heat a flat-bottomed pan. Add beaten eggs, stir till cooked and put into green pepper rings. Top with cherry tomatoes to be flowers.

  9. Decorate with coloured cereal and serve.

Rainbow Drink

Ingredients:

Green Avocado (3); plain yogurt (120ml); honey (3 tsp); ice cubes (6).
Yellow Mango (3); banana (2); orange juice (120ml); honey (3 tsp); ice cubes (6).
Red Strawberries (24); banana (1); honey (3 tsp); ice cubes (6).

Method︰

  1. Blend avocado and yogurt.

  2. Add honey and blend.

  3. Pour out the green part.

  4. Dice mangoes and bananas.

  5. Blend mangoes and bananas with honey, orange juice and ice then pour out the yellow part.

  6. Blend strawberries and bananas.

  7. Pour out the red part.

  8. Pour the blends into a glass to make coloured layers.

 
Spring Blossom Breakfast with Love & Rainbow Drink