Pink Ribbon Breakfast is back again in May 2017 and it’s going to be a big one. Everywhere across this fine country of ours, people are dusting off the good china and gathering friends and whanau for nibble and a natter in service of a cause that’s very dear to our hearts.
Last year more than 3,200 Kiwis played host with the most – collectively raising more than $1.7 million for breast cancer research. The aim is to beat that and raise even more this year.
Cook Nadia Lim and Stylist Ashlee Quérée are playing host to just 30 attendees of their own Pink Ribbon Breakfast on Tuesday May 23. All proceeds from the tickets will go straight to the New Zealand Breast Cancer Foundation, to help fund patient support and lifesaving research in New Zealand.
Lucky guests will enjoy an intimately styled space by Ashlee and a scrumptious breakfast created and cooked by Nadia. And as these two will not be letting anyone go home hungry, neither will they be leaving empty handed. Sponsors of the event – including The True Honey Co. – have donated various sorts of goodness for an exclusive goody bag. We were also rather chuffed to have the opportunity to donate some of our Manuka honey for a silent auction that will help to bump up the funds.
You had us at ‘breakfast’. How can we help?
To join Nadia and Ashlee for a good cause (and a delish brekkie)…
Head to pinkribbonbreakfast.co.nz
Click donate (the big pink button in the top right corner)
Search your host ‘Ashlee Nadia’
Donate $75 for a ticket and reference your name
Remember, there are just 30 tickets, so make haste!
Or, fancy hosting your own Pink Ribbon Breakfast?
Head to pinkribbonbreakfast.co.nz
Click ‘Host a breakfast’
And sign up, or sign in
You can host your breakfast at home, work, school, at your coffee group or in the local park. These pink and pretty breakfast treat tarts by Nadia are a delicious and simple sweet option for your own Pink Ribbon Breakfast.
- puff pastry 1 square sheet
- cream ½ cup
- coconut yoghurt ¼ cup
- ground cinnamon ½ teaspoon
- vanilla essence or extract 1 teaspoon
- berry jam 6 teaspoon
- sliced fresh fruit, eg kiwifruit, banana, strawberries, blueberries etc
- nuts and seeds, thread coconut and toasted muesli or granola, for sprinkling
- Preheat oven to 200°C.
- Cut pastry sheet into six rectangles and lay on a baking tray (no need to line it). Prick each piece of pastry a few times with a fork. Bake in the oven for about 15 minutes or until puffed and golden.
- Whip cream until it forms soft peaks, then fold through the yoghurt, cinnamon and vanilla.
- Spread each pastry rectangle with jam and allow to cool to room temperature. Dollop with yoghurt cream, top with sliced fruit, and sprinkle over nuts and seeds, coconut and muesli or granola. Serve immediately.
If you need to transport these tarts, bake the pastry in advance and store in an airtight container so it stays crispy (let it cool completely before putting in the container). Bring all the toppings with you in containers and then assemble right before it’s time to eat. Be careful spreading the jam to avoid crushing the pastry – warming the jam in the microwave first will make it easier to work with.
Nadia recommends coconut yoghurt with these tarts, but a Greek yoghurt would also do nicely. You could give Nadia’s raspberry chia jam a go as a healthier, low sugar option.