Leftover Mash Potato Breakfast Waffles

Ingredients

For the Waffles:

• 2 eggs 
• 20g butter, melted
• 1/4 cup buttermilk
• 2 cups leftover mashed potatoes
• 1/2 cup wholemeal spelt flour
• 1/2 cup grated cheese
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp garlic powder
• a good grind of sea salt and pepper
• oil for greasing the waffles iron, I used Bookfarm's macadamia oil

For the Relish

• 1 baby cos lettuce
• 2 dill pickles
• 100g prosciutto or leftover roast or corned beef
• 3 tbsp curried relish, l used Anathoth's Farmstyle Pickle

Mixed Mushroom Bruschetta

Ingredients

• 6-8 slices bread of choice
• 150g goat's brie
• 70g (2 flat) Swiss button mushrooms
• 70g enoki mushrooms, woody ends trimmed
• 2 tablespoons freshly shopped herbs 
• 3 tablespoon olive, extra to drizzle
• 1 tablespoon port, optional
• freshly ground black pepper

Tapsilog

Ingredients

• 1 1/2 lb. beef tapa
• 4 cups sinangag (garlic fried rice)
• 4 pieces fried eggs (over easy)
• Spiced vinegar (sinamak or ponakurat)

Glute-free Macadamia and Lemon with Cardamon Custard

Ingredients

For the Lemon and Macadamia Madeclines:

• 2 eggs, separated
• 2.5 tablespoons unrefined Demerara sugar or granulated stevia (Natvia)
•  1 teaspoon natural lemon essence
• zest from 1 lemon 
• 2 tablespoons macadamia oil or melted coconut oil, plus extra for greasing 
• 1/4 cup finely chopped macadamias
• 1 cup blanched almond meal
• 3/4 teaspoon baking powder

For the Cardamom Custard: 

• 1 cup milk of your choice
•  8 cardamom pods, bruised
• 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
• 1/4 cup rice malt syrup
• 3 egg yolks