Cooking with The Smiling Chef: Breakfast


WORDS Brendon D’Souza a.k.a. ‘The Smiling Chef’ 

Rise and shine sleepy-heads. Session One has begun and whether you’re starting your first year here at Macquarie or dragging yourself into yet another semester chances are you need a good breakfast to help you get through the day. This is where I come in. Hi, my name is Brendon D’Souza a.k.a. ‘The Smiling Chef’. Each issue I will show you how to make quick and healthy meals using ingredients that you will probably already have in your kitchen at home. If not I’m sure you can find them in a supermarket near you. So let’s begin with a classic breakfast recipe. Picture yourself first thing in the morning with a plate of golden eggs and crispy bacon rashers, loaded with protein Omega-3’s. Team this with my banana smoothie and fruit salad and you will have a delicious, well-balanced meal in minutes. Remember to wash your hands before cooking and have fun.


Banana Smoothie

1 ripe banana
2 tbsp natural yoghurt
1/2 cup milk
1 tsp honey

You will need:
small chopping board

Cut the banana into small pieces and place in the blender.
Add the remaining ingredients and mix till smooth.

If the mixture is too thick add a little more milk and blend again. Pour into a tall glass and serve.



Bacon and Eggs with a Smile

1tsp light olive oil, for frying
2 free range eggs
2 rashers of bacon
cracked black pepper
tomato sauce, to serve

You will need:
frying pan
egg-flipper (spatula)
a small bowl

Cooking bacon and eggs couldn’t be simpler. Begin by placing your frying pan over a medium heat.
Add the olive oil and layer bacon pieces flat in the pan.
Fry them till they are golden brown on one side. This should take 2-3 minutes.
Flip over and fry on the other side till golden-brown.
Once the bacon is cooked use the egg-flipper to slide it over to the side of the pan to rest.
There should be some juices left in the pan from the bacon. Don’t worry, you can use this to cook your eggs. Turn down the heat to the lowest setting. Break the eggs one at a time into the bowl. You want to make sure that the eggs are fresh.
After you’ve checked them add them to the frying pan. Increase the heat to medium and fry the eggs for 2-3 minutes until the whites are set.
You are ready to serve. Place the eggs next to each other at the top of the plate for ‘eyes’ and shape the bacon pieces to resemble a ‘smile.’ Sprinkle with pepper. A good squeeze of tomato sauce ‘hair’ seals the deal and you are in business.



How do you like them Melons?

This is a funky little breakfast number that also works really well as a dessert, especially in the warmer months. Take a beautiful red watermelon and add some ruby strawberries and dark cherries and you have magic in the kitchen. The basics of fruit salad are simple; gather your fruit, chop them into bite-sized pieces and mix together in a bowl.

a small watermelon
4 strawberries, washed and dried
100g cherries, washed, dried and stalks removed

You will need:
serrated knife (breadknife)
paring knife (small knife)
chopping board

Slice the watermelon across its length into two-centimetre rings using a serrated knife.
Take the paring knife and peel the melons.
Run the knife between the white pith and the red flesh.
Remove the inner melon disc. You will need approximately 100 grams per person. If you have excess melon simply wrap in cling wrap and store in the fridge for up to 2 days.
Cut the melon into cubes.
Take the washed strawberries and slice off the green hull with the medium knife, then slice half.
Place in a bowl with the watermelon cubes and cherries and mix.

Why not make a large platter of this fruit salad for a bunch of your mates?