Breakfast recipes

Ingredients:-

• Unsalted butter ——- 2 tbsp
• Quarter small onion, finely chopped
• Medium white mushroom, cleaned and sliced ——- 1
• one-eighth Red bell pepper, Cut into half inch dice
• Minced fresh parley ——- 1/2 tsp
• Salt and fresh ground pepper ——- to taste
• Eggs ——- 2

Method:

1. Heat one table spoon butter in a skillet over medium until foaming; cook onion until soft.
2. Add mushroom and cook until soft and beginning brown. Add bell pepper and cook until soft.
3. Remove pan from heat and stir in parsley. Seasons with salt and pepper to taste. Set aside.
4. Beat eggs with 1tbsp water, salt and pepper. Melt remaining butter over high heat in 8 inch non-stick skillet. Pour in eggs.
5. Cook until edges begin to set. with a spatula, stir mixture in a circular motion until the top is wet, not runny, and the omelette is done.
6. Remove skillet from heat. Fold in two side of omelette towards the centre and roll it out onto a plate.
7. Make a shallow slit the length of the omelette and spoon the filling into it

• 500gms ——– white flour
• 200gms ——– butter or margarine
• 200ml ——– water, cold
• 100ml ——– milk, cold
• 65gms ——– Sugar
• 20gms ——– yeast
• 10gms ——– salt
• 2 ——– eggs

Ingredients:-

• 2 cups —— roasted peanuts
• 1 1/2 tsp —— Vegetable oil

Method:

1. Pour two cups of roasted peanuts into a food processor bowl that has metal food processor blade attached.
2. Add 1 1/2 tea spoon vegetable oil. Cover the bowl with food processor lid and chop up the peanuts
   continuously for 2-3 minutes or until the mixture forms the ball.
3. Scrap down the food processor bowl, if needed, when processing the peanuts.
4. Taste the freshly made peanut butter and add a touch of salt, if needed.
5. Add small quantities of brown sugar or molasses for sweeter taste. spoon peanut butter into a jar and seal.
6. Store in the refrigerator.