Breakfast at the Whitworth
Breakfast at the Whitworth
Breakfast at the Whitworth
Breakfast at the Whitworth
One of the nicest times of day to sit in the Cafe in the Trees and enjoy the view of the Park, is first thing in the morning. The Cafe opens at 9am, before the Gallery, so you can set yourself up for your visit with something nice to eat.
At the moment we can't offer you this, but we can provide you with the recipes to make some of our favourite breakfast dishes at home. And once you've tucked in, take a look at some of the other articles on our website, or visit the Whitworth website to get your "art fix" for the day: https://www.whitworth.manchester.ac.uk/
Our thanks to Peter Booth, The Modern Caterer, for sharing his recipes with us.
Mashed Avocado, Wholewheat Toast, Tahini Dressing, Black Sesame Seeds
INGREDIENTS:
2 x Ripe medium avocados
1 x Lemon
2 x tbs tahini (Manchester food stores)
2 x Slices sourdough wholewheat bread (trove organic bakery)
1/2 tsp Black sesame seeds
garlic clove
Virgin olive oil
Fine sea salt
Fresh milled black pepper
METHOD
Half the avocados and carefully remove the stone. Now using a tablespoon scrap all the flesh out of the shells into a small mixing bowl. Add the zest and juice of half a lemon, a splash of olive oil and salt and pepper to taste. Mash thoroughly and check for seasoning.
Add the tahini paste to a small mixing bowl with the zest and juice of 1/2 lemon and 6 tbs ice cold water;, whisk briskly until tahini achieves the consistency of double cream add a little bit more water if necessary and finish with a splash of olive oil and S & P.
TO PLATE
Toast bread anyway you prefer; we like a stove top griddle pan! Cut the garlic clove in half and rub lightly a couple of times on one side, only generously add some olive oil to the toast gently pushing it in allowing the toast to soak up the oil and add a little pinch of salt.
Move toast to plates, pile avocado evenly and neatly. Using a teaspoon drizzle tahini dressing all over avocado allowing it to fall naturally. Finish with a scattering of black sesame seeds and a final flurry of olive oil …. Serve and enjoy!
Walnut, Date & Orange Blossom Honey Granola
(serve with Greek yogurt, milk or any dairy free alternative) serves 6 portions
INGREDIENTS:
200 grams organic whole oats
50 grams walnut pieces
50 grams chopped Medjool dates
25 grams Organic broken brown linseed
25 grams Organic unsweetened coconut flakes
1 x heaped tps Organic coconut sugar
1/2 tps ground all spice
Finely chopped zest of 1 orange
3 x large tbs Orange blossom honey
Pinch fine sea salt
METHOD
Preheat oven 140c/ gas 3
Gently heat the honey and keep warm to one side near the stove.
Add oats to a flat baking tray and gently toast until lightly golden roughly 12 to 18 minutes, add walnuts, linseed and coconut flakes and toast for a further 5 minutes. Remove from oven to a clear work surface. Whilst hot add the coconut sugar, all spice, orange zest and fine sea salt mix thoroughly. Now using an oven cloth grip the baking tray well and pour the honey all over the oats working vigorously with a wooden spoon work in the honey until clusters and clumps of oats form and things become a little sticky! Keep with this process until the granola clusters become more even and crunchy; this shall happen naturally, as it cools down stir through the dates.
Serve and enjoy!
One of the nicest times of day to sit in the Cafe in the Trees and enjoy the view of the Park, is first thing in the morning. The Cafe opens at 9am, before the Gallery, so you can set yourself up for your visit with something nice to eat.
At the moment we can't offer you this, but we can provide you with the recipes to make some of our favourite breakfast dishes at home. And once you've tucked in, take a look at some of the other articles on our website, or visit the Whitworth website to get your "art fix" for the day: https://www.whitworth.manchester.ac.uk/
Our thanks to Peter Booth, The Modern Caterer, for sharing his recipes with us.
Mashed Avocado, Wholewheat Toast, Tahini Dressing, Black Sesame Seeds
INGREDIENTS:
2 x Ripe medium avocados
1 x Lemon
2 x tbs tahini (Manchester food stores)
2 x Slices sourdough wholewheat bread (trove organic bakery)
1/2 tsp Black sesame seeds
garlic clove
Virgin olive oil
Fine sea salt
Fresh milled black pepper
METHOD
Half the avocados and carefully remove the stone. Now using a tablespoon scrap all the flesh out of the shells into a small mixing bowl. Add the zest and juice of half a lemon, a splash of olive oil and salt and pepper to taste. Mash thoroughly and check for seasoning.
Add the tahini paste to a small mixing bowl with the zest and juice of 1/2 lemon and 6 tbs ice cold water;, whisk briskly until tahini achieves the consistency of double cream add a little bit more water if necessary and finish with a splash of olive oil and S & P.
TO PLATE
Toast bread anyway you prefer; we like a stove top griddle pan! Cut the garlic clove in half and rub lightly a couple of times on one side, only generously add some olive oil to the toast gently pushing it in allowing the toast to soak up the oil and add a little pinch of salt.
Move toast to plates, pile avocado evenly and neatly. Using a teaspoon drizzle tahini dressing all over avocado allowing it to fall naturally. Finish with a scattering of black sesame seeds and a final flurry of olive oil …. Serve and enjoy!
Walnut, Date & Orange Blossom Honey Granola
(serve with Greek yogurt, milk or any dairy free alternative) serves 6 portions
INGREDIENTS:
200 grams organic whole oats
50 grams walnut pieces
50 grams chopped Medjool dates
25 grams Organic broken brown linseed
25 grams Organic unsweetened coconut flakes
1 x heaped tps Organic coconut sugar
1/2 tps ground all spice
Finely chopped zest of 1 orange
3 x large tbs Orange blossom honey
Pinch fine sea salt
METHOD
Preheat oven 140c/ gas 3
Gently heat the honey and keep warm to one side near the stove.
Add oats to a flat baking tray and gently toast until lightly golden roughly 12 to 18 minutes, add walnuts, linseed and coconut flakes and toast for a further 5 minutes. Remove from oven to a clear work surface. Whilst hot add the coconut sugar, all spice, orange zest and fine sea salt mix thoroughly. Now using an oven cloth grip the baking tray well and pour the honey all over the oats working vigorously with a wooden spoon work in the honey until clusters and clumps of oats form and things become a little sticky! Keep with this process until the granola clusters become more even and crunchy; this shall happen naturally, as it cools down stir through the dates.
Serve and enjoy!
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