Breakfast Club: Japanese Breakfast

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Is anybody else bored of weekday breakfasts? I am. It’s always the same thing, porridge/oatmeal, cereal, eggs and toast and then back to the beginning. I don’t see why I should have to wait until the weekend to have an exciting start to the day.

Granted, this breakfast takes a little time to prepare, but the night before I measured out the rice, cut the tofu and spring onions.

In the morning, you just need to make the rice,  an omelette or boiled egg, grill some fish if you fancy it and make some miso soup and green tea. It was a satisfying, delicious breakfast that keep me going happily until lunch time.

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Aubergine with buttermilk dressing

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I got a lovely new book recently, Plenty, by Yottam Ottolenghi, which was published a few years ago. The first thing that had to made was this very pretty aubergine dish.

This would make a really quick starter with things like pita bread, hummous and falafal or as a main with something like pine nut rice and a big salad. You simply roast the aubergine and then top with buttermilk dressing (buttermilk, yoghurt, garlic and salt) za’atar and pomegranate. The result is soft, melting thyme-flavoured aubergine with a lovely soft tangy-ness from the buttermilk and za’atar and juicy sweetness from the pomegranate.

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