Spread preserves on tortilla.
Top with ricotta cheese.
Top with slice fruit.
Sprinkle with sliced almonds.
Starting from one end, roll tightly.
Wrap in foil for neater eating.
Variation:.
Spread tortilla with apricot preserves and use sliced fresh or canned, well-drained peaches.
gain later on in the recipe. Set this bowl aside. It
) This is called breakfast tea or you could use, Recipe #286617. Serve
Place half of fruit in bottom of footed, glass dessert dish or small bowl.
Top with half the yogurt.
Arrange remaining fruit over yogurt.
Top with remaining yogurt.
Sprinkle cereal on top.
Set strawberry in center, as with a sundae.
Serve immediately.
Our oldest son was engaged to an English girl for some time and she gave me this recipe.
The English do like their tomatoes for breakfast.
She also gave me a recipe for Yorkshire Pudding, but for the life of me, I have never been able to make them as light as she did.
Place dried fruit in a large heatproof bowl.
br>One tip: if the fruit is hard, soak it with
Put the dried fruit and the sugar into a mixing bowl, add the hot tea and leave to soak overnight.
The next day, preheat oven to 300 degrees.
Spray and line a 7 inch cake pan or a loaf pan.
Stir the egg, flour, spices and the marmalade into the fruit, sugar and tea mixture. Pour into the cake pan or the loaf pan.
Bake for 1 1/2 -2 hours until firm to the touch or until a skewer pushed into the cake comes out clean. Do not open the oven during the first hour of baking time.
Spread each roll with barbecue sauce or ketchup.
Fill each with a sliced egg, sliced ham, 1/4 cup alfalfa sprouts and a squeeze of mayonnaise.
Serve with fruit or fruit juice, if you like.
In a bowl, mix all the ingredients except bread well; you can use immediately or refrigerate until ready to use.
Toast the raisin bread on a light to medium setting.
Spread with the cheese mixture and enjoy!
NOTE: You can substitute the citron with any chopped or diced dried fruit or fruit mix, or pre-packaged dried fruit mix you like (pineapple& papaya is one of my favorites).
often sold near fresh fruit).
IF MAKING TART SHELLS
Directions for Filling:.
Prepare fruit. Put prepared fruit into 8\" x 8
Mix all ingredients and place into a jar on the breakfast table.
Add mixture to yogurt, a fruit smoothie or porridge for protein and fibre-packed breakfasts all week long. Make sure to consume within one month.
Preheat oven to 350\u00b0F.
Mix all ingredients in order.
Use a tablespoon to make large scoops. Flatten to 3/4 of an inch.
Bake until done (recipe doesn't say how long!). Do not overbake.
These freeze well for a quick breakfast or snack.
ontainer.
For the citrus fruit salad, toss all ingredients together
Fill whatever size cup you want with ice.
Fill the cup the rest of the way with the Fruit Juice. I find, since we had a large harvest of Pomegranates this year, this recipe works well with natural Pomegranate juice. But you can use any fruit juice.
Pour the ice-juice mixture into your blender container.
Peel and break the banana into the same blender container.
If using sweetener, and it to the blender container before processing.
Process until as smooth as you like.
Pour milk or fruit juice into smoothie maker or
ire rack.
For the fruit & spice muffin, sift the mixed
Combine all the ingredients, except the apple, in a bowl, cover and store in the fridge over night.
Before serving, grate the apple and stir into the oat mixture.
Serve cold in the summer or heat gently for a warming winter breakfast.
Cook sausages in frying pan until well done.
Drain off fat. Add fruit cocktail to frying pan, scraping brown bits into the fruit and syrup.
Serve sausage and fruit cocktail warm.
Serve with buttered toast.