Good mornings: Breakfast

PUBLISHED: 14:44 31 October 2013 | UPDATED: 14:53 31 October 2013

Breakfast has long been hailed the most important meal of the day

Breakfast has long been hailed the most important meal of the day

Archant

With breakfast being championed as the most important meal of the day there’s no better time to liven it up and try something new. There are so many choices for breakfast that it’s easy to find something produced locally to add to your morning meal.

The word breakfast literally means breaking the fast. While we are sleeping our energy stores are used up, so eating breakfast tops up our energy levels to give us a kickstart to the day. Breakfast is hailed as the most important meal of the day because it restores these glucose levels needed for the brain to function, therefore those who eat breakfast will have better mental performance and concentration than those who don’t. It can also put you in a better mood and research shows that breakfast eaters tend to be slimmer than those who skip breakfast.

Choosing wholegrains for cereal and toast is a good source of fibre which produces a slow release of energy throughout the morning to keep you feeling fuller for longer. Check the labels on cereals and opt for those which contain less salt and sugar. Fresh or dried fruit can add sweetness and is good for additional vitamins or drink some fruit juice alongside, it all counts towards your five a day. Milk and yogurts are good for calcium for healthy teeth and bones and it’s easy to get local milk.

For those who like a more filling breakfast, try to buy local bacon, sausages and eggs. Visit your local butchers, farm shop or independent retailer or buy direct from producers.

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Did you know?

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■ The word breakfast was first used

in English in 1463

■ Women skip breakfast more than

men – three in ten men versus five

in ten women

■ 36% of consumers agree that

skipping breakfast leads to

overeating later in the day

■ 58% of consumers agree that

eating breakfast helps to get

their day started

■ 26% say they can’t concentrate of

they don’t eat breakfast

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Breakfast tart recipe

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By Ed Warren, Heart of England fine foods development

chef in the TASTE kitchen

(Serves 6)

Ingredients for the pastry

• 225g plain flour

• 100g soft diced butter

• A pinch of salt

Ingredients for the filling

• 3 slices bacon cooked and sliced

• 3 sausages cooked and sliced

• 1 small black pudding sausage sliced

• 6 eggs

• 300ml double cream

• Salt and pepper to taste

Making the pastry

1. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs

2. Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface

3. Roll out evenly and line a 10-inch flan ring

4. Blind bake for 5 minutes then set aside while you prepare the filling

Preparing the filling

1. Preheat an oven to 375ºF (190 ºC), gas mark 5

2. Cook the bacon, sausage and black pudding turning occasionally, until evenly browned, for about 10 minutes. Drain on a paper towel-lined plate and dice and slice once cool

3. Beat the eggs in a mixing bowl, whisk in the cream, until smooth. Stir in the bacon, sausage and black pudding and ladle evenly into the tart

4. Bake in the preheated oven until a knife inserted into the center of the tart comes out clean, 20 to 25 minutes

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This article is from the January 2011 edition of Herefordshire Life

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