Prep: 5 mins | Cook: 5 mins | Total: 10 mins | Servings: 1
1. In a small bowl, beat the eggs with the oats. Season with salt and pepper.
2. Brush Ventray Grill with oil, and add eggs, cook over medium heat, stirring frequently.
3. Serve.
Prep: 5 mins | Total: 5 mins | Servings: 2
1. Add all ingredients into Ventray Blender.
2. Blend to achieve desired consistency.
3. Serve immediately
Prep: 5 mins | Cook: 5 mins | Total: 10 mins | Servings: 1
1. Beat eggs in a bowl; add milk and season with salt and white pepper. Whisk until egg mixture foams.
2. Melt butter in Ventray Grill over medium-low heat. Add the egg mixture. Cook until eggs are firm, stirring occasionally.
3. Sprinkle Emmentaler cheese down the middle of omelette; fold in half.
4. Cook until cheese is melted.
5. Slide omelette onto a plate.
This recipe is perfect for the health-conscious mom. The green smoothie bowl is packed with nutrients and is topped with fresh fruit, granola, and chia seeds.
• 1 cup spinach
• 1 banana
• 1 cup almond milk
• 1 tablespoon chia seeds
Toppings:
• Fresh fruit of your choice
• Granola
1. Blend the spinach, banana, almond milk, and chia seeds together in Ventray blender until smooth.
2. Pour into a bowl and top with fresh fruit, granola, and chia seeds.
This light and refreshing dessert is the perfect way to show your mom how much you care. The strawberries are a symbol of love, and the thyme adds a touch of elegance.
• 1-pound fresh strawberries, hulled and halved
• 1/4 cup sugar
• 1 teaspoon freshly minced thyme
• 1 tablespoon lemon juice
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1 cup heavy cream, divided
• 2 tablespoons turbinado sugar
• Thyme sprigs, for garnish
1. Preheat Ventray Oven to 400 degrees F.
2. In the Ventray grill, combine strawberries, sugar, thyme, and lemon juice. Set aside.
3. In Ventray SM600 stand mixer, whisk together flour, sugar, baking powder, and salt. Add butter pieces and rub them into the flour mixture until it resembles coarse crumbs.
4. Pour in 1/2 cup of cream and mix with a fork until dough comes together. If the dough is too dry, add more cream 1 tablespoon at a time.
5. On a lightly floured surface, roll the dough out to a 1/2-inch thickness. Use a biscuit cutter or glass to cut out circles and place them on a baking sheet lined with parchment paper.
6. Gather dough scraps together and reroll. Cut out additional biscuits and place them on the baking sheet.
7. Brush the tops of the biscuits with cream and sprinkle with sugar.
8. Bake for 12-15 minutes, or until golden brown. Serve warm with butter and jam. Enjoy!
• 1 bottle of sparkling wine
• 1/2 cup orange juice
• 1/4 cup grenadine syrup
1. Combine the orange juice and grenadine syrup in Ventray Pro600 Blender.
2. Pour the mixture into champagne flutes, filling them halfway.
3. Top off with sparkling wine and serve immediately.
• 1-liter tomato juice
• 1 cup vodka
• 4 tablespoons Worcestershire sauce
• 2 tablespoons horseradish
• 1 tablespoon Tabasco sauce
• 1 teaspoon celery seed
• Salt and pepper to taste
Garnish:
• Celery sticks
• Olives
• Lemon wedges
• Pickles
1. Combine all ingredients in Ventray Pro600 Blender and stir well.
2. Pour into glasses filled with ice and garnish as desired.
3. Enjoy!
These muffins are the perfect combination of sweet and moist. The coffee cake topping is an added bonus that will make your mom feel extra special.
• 1 box of yellow cake mix
• 1 cup sour cream
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
Coffee Cake Topping:
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1 cup chopped pecans
1. Preheat Ventray Oven to 350 degrees F.
2. In the Ventray SM600 stand mixer, combine cake mix, sour cream, eggs, oil, and vanilla extract. Mix until well blended.
3. In another bowl, combine brown sugar, cinnamon, and pecans.
4. Fill muffin cups ¾ full with batter. Then, top with coffee cake topping.
5. Bake for 18-22 minutes.
6. Enjoy!
An omelette bar is a great way to let mom customize her own breakfast. Set out a variety of toppings, such as cheese, diced ham, mushrooms, onions, and peppers. Put out some hot sauce and ketchup for dipping, too.
• 1 tablespoon butter
• 8 eggs, beaten
• 1/2 cup milk
• Salt and pepper
Optional toppings:
• Cheese
• Diced ham
• Mushrooms
• Onions
• Peppers
• Hot sauce
• Ketchup
1. In Ventray grill over medium heat, melt butter. Add eggs and milk, and season with salt and pepper.
2. Cook until eggs are firm, stirring occasionally.
3. Serve with desired toppings.
This breakfast favorite is sure to impress. It’s made with poached eggs, Canadian bacon, and Hollandaise sauce, and it can be served on a bed of fresh spinach or asparagus.
• 1 pound of Canadian bacon
• 8 English muffins, split
• 1/2 cup (1 stick) unsalted butter
• 4 large eggs
• 2 tablespoons white vinegar
Hollandaise sauce
• 1/2 cup (1 stick) unsalted butter
• 4 egg yolks
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon cayenne pepper
• Kosher salt
• Freshly ground black pepper
1. Preheat Ventray Oven to 400 degrees F.
2. Place Canadian bacon on a rack in a shallow pan and bake for about 15 minutes, until crisp.
3. Meanwhile, melt butter in Ventray grill over medium heat. Add muffins, split side down, and cook until golden brown, about 2 minutes per side.
4. For the eggs, fill the Ventray grill with 1 inch of water and bring to a simmer. Add vinegar. Crack 1 egg into a small bowl. Hold the bowl close to the surface of the water and let the egg white fall into the water. Repeat with remaining eggs. Poach eggs until whites are set and yolks are still soft about 3 minutes. Remove with a slotted spoon.
5. To assemble, place 2 muffin halves on each of 4 plates. Top each with 2 slices of Canadian bacon, 1 poached egg, and 1 tablespoon of Hollandaise sauce. Sprinkle with chives. Serve immediately.
