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    Recipes — breakfast

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    Sausages with Warm Tomatoes and Hash Browns

    Prep Time

        •    Prep Time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6


        •    hash browns
        •    2 tbsps olive oil
        •    2 tsps kosher salt
        •    2 tbsps chopped fresh parsley
        •    12 sweet Italian sausages links
        •    1/2 tsp freshly ground black pepper
        •    18 cherry tomatoes (red or yellow), halved

    Heat the oil in a large skillet over medium heat. Prick the sausages with a fork, place in skillet, and cook, turning, until golden brown and cooked through, about 20 minutes. Remove and keep warm in a 200° F oven. Pour off all but about 2 tablespoons of the fat. Add the tomatoes, salt, and pepper. Sprinkle on the parsley and toss well. Cook until the tomatoes start to soften, about 5 minutes. Serve with Hash Browns.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausages-with-warm-tomatoes-hash-browns

    Italian Meatball Hoagie Braid

    Meatball sandwiches with a twist ooze with melted cheese, making them easy for kids to handle. Using Easy Sheet-Pan Meatballs from your freezer gives you a head start!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 8


        •    1 egg, slightly beaten
        •    1 cup tomato-basil pasta sauce
        •    1/4 cup grated Parmesan cheese
        •    1 cup shredded mozzarella cheese (4 ounces)
        •    2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
        •    16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half


    1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
    2. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
    3. Bake 15 to 20 minutes or until golden brown.

    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/italian-meatball-hoagie-braids/2c5dc234-865e-4f82-8fc2-82251db40d63

    Pork Sausages with Cabbage and Gruyere Gratin

    Add a little snazz to snags with a gourmet gratin!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 30 minutes
        •    Yield: Serves 4


        •    Gravy, to serve
        •    Steamed green beans, to serve
        •    Fresh rosemary leaves, to serve
        •    500g pork sausages with cider and apple

    Cabbage & Gruyère Gratin:

        •    185ml (3/4 cup) milk
        •    2 tsps extra virgin olive oil
        •    100g gruyere, finely grated
        •    185ml (3/4 cup) pouring cream
        •    1kg washed potatoes, peeled, thinly sliced
        •    1/2 (about 400g) mini savoy cabbage, shredded


    1. For the cabbage and gruyère gratin, heat the oil in a large frying pan. Add the shredded cabbage and cook, stirring often, for 20 minutes or until wilted.
    2. Preheat oven to 180°C/160°C fan forced. Grease a 1.5L (6 cup) baking dish. Layer the potato, cabbage and cheese in 3 layers.
    3. Combine the milk and cream in a large jug and pour down the sides of the dish. Bake for 1 hour or until the potato is tender and the cheese is golden. Use a 10cm cutter to cut 4 discs from the gratin.
    4. Cook the sausages following packet directions until cooked through. Place the gratin discs on serving plates, sprinkle with the rosemary leaves, then serve with the sausages, beans and gravy.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausages-cabbage-gruyere-gratin/830baa42-6e2c-4e1d-a064-a7d55e72c171

    Prosciutto-Wrapped Scallops with Balsamic

    Scallops and bacon are a classic combination. The only thing that can top bacon in my book is prosciutto.  That’s exactly what I used to take this Prosciutto-Wrapped Scallops recipe to the next level.  That, and truffle balsamic.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •    8 sea scallops
        •    1 tbsp olive oil
        •    8 slices of prosciutto
        •    1 fresh lemon, halved
        •    Balsamic reduction, to finish
        •    Freshly ground pepper, to taste


    1. Fold prosciutto slices in half lengthwise.  Wrap one piece around the outside of each scallop, overlapping prosciutto ends and securing with a toothpick.
    2. Heat pan to med-high and drizzle pan with the olive oil.
    3. Sprinkle salt and pepper over each scallop, squeeze lemon over them, and place in pan.  Cook 6-7 minutes, turning once, until just opaque.  They are done when the prosciutto is a light brown crisp and the scallops are slightly golden.
    4. Plate and drizzle with high-quality balsamic.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Prosciutto-Wrapped-Scallops-with-Balsamic-2348683#directions

    Huon Cold Smoked Salmon and Baked Eggs

    For those that think breakfast is the best meal of the day, the start to your day just got a major boost! This breakfast dish is super easy to prepare and bound to become a regular part of your breakfast recipe repertoire!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    12 eggs
        •    3/4 cup cream
        •    2 tbsps capers
        •    2 tbsps creme fraiche
        •    2 tbsps unsalted butter
        •    1/2 bunch of dill, chopped
        •    2 cups baby spinach, wilted
        •    pinch cracked black pepper
        •    12 slices of Huon cold smoked salmon


    1. Pre heat oven to 170 degrees C.

    2. liberally butter 6 large ramekins.

    3. Crack 3 eggs into each ramekin with the chopped dill. Drizzle the cream into each dish with a sprinkling of capers, cracked black pepper and sea salt.

    4. Bake for approx. 20 minutes or until eggs are cooked to your liking.

    5. Remove from the oven and place a portion of wilted baby spinach on each with 3 slices of Huon smoked salmon. Finish with baby capers and a dollop of creme fraiche.

    6. Serve with crusty ciabatta bread.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-cold-smoked-salmon-and-baked-eggs/