Directions: 1 Toast oats and chopped almonds ~2-4 minutes until golden at medium heat (no oil, no butter) 2 Sprinkle washed blueberries over the yoghurt 3 Sprinkle warm toasted oats and almonds over the yoghurt 4 Enjoy and have a great day !
Notes: it was 6 AM in the morning and the day seemed to be starting wonderfully
Filling ingredients: – 500g very fresh strawberries – 1.5tbsp sugar Method: 1 Dough 1.1 Combine flour, sugar, vanilla sugar and add chopped butter: mix to crumbles 1.2 Add baking soda & vinegar in the same teaspoon tothe flour-sugar-butter mixture and mix 1.3 Add a small egg and knead the dough 2 Filling 2.1 Wash, dry with a towel and slightly chop strawberries 2.2 Add sugar to strawberries and mix 3 Cake 3.1 Preheat the oven to 190C 3.2 Separate the dough into 2 equal parts 3.3 Put the first part of the dough into 18cm diameter buttered baking form and flatten 3.4 Distribute the strawberry filling over the dough equally 3.5 Grate the remaining part of dough over the filling 🙂 3.6 Bake 30-35 minutes at 190C 3.7 Put the cake in the fridge overnight 3.8 Enjoy the cake in the morning with a cup of strong black coffee ! It would be a great start of a day, believe me 😉
Filling ingredients: – 1 cup dried tomatoes – 250g mozzarella – 1/2 medium zucchini – 50g rucola – 50g pine nuts – 50g grated Grana Padano – 2 tbsps olive oil – salt & pepper if dried tomatoes are unsalted
Serving/baking ingredients: – 1 tbsp olive oil for brushing the flatbreads before baking – fresh dill for serving Method: 1 Dough 1.1 Crush yeast into warm (30-35C) water, add 1 tbsp sugar: mix well until sugar an yeast are dissolved and leave the mixture for 15 minutes 1.2 Add flour and salt: knead the dough and leave it under cloth for 30 minutes (make the filling meanwhile) 2 Filling 2.1 Make tomato pesto: mash in the blender dried tomatoes, pine nuts, olive oil, parmesan (add salt and pepper if dried tomatoes are not spiced) 2.2 Wash and slice 1/2 zucchini 2.3 Wash rucola and let it dry 2.4 Slice mozarella 3 Flatbread 3.1 Preheat the oven to 210C 3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round 3.3 Put in the middle of each round: tomato pesto, zucchini, mozzarella, rucola 3.4 Lift up ends of each round to the centre and seal them tight with the fingers. Then gently flatten into 15cm round. 3.5 Brush each flatbread two sides with olive oil and put on the baking paper 3.6 Bake for 15-20 minutes at 200C until golden: let them cool down and serve with a fresh dill 4 Enjoy with a cup of coffee and a good company 😉
Spring was moving in the air above and in the earth below and around him, penetrating even his dark and lowly little house with its spirit of divine discontent and longing.
Ingredients (for 20 pancakes): – 2 eggs – 1 cup (200ml) milk – 250g flour – 1/2 tsp baking soda + 1/2 tsp vinegar – 8g Vanilla sugar – 1/2 tsp salt – 4 apples – sunflower oil for frying – powdered sugar or jam or honey for serving Directions: 1 Apples 1.1 Wash apples and remove the apples core carefully with a knife: first from the top, then from the bottom and then the remaining hard parts in the middle keeping the apple unbroken 1.2 Cut apples in 0.8-1cm width rings 2 Batter 2.1 Whisk eggs with milk, then add flour & sugar & salt: mix well until smooth 2.2 Add baking soda and vinegar in the same teaspoon to the batter and mix 3 Pancakes 3.1 Preheat two skillets with sunflower oil: it’s quicker to cook with 2 skillets! 3.2 For each pancake soak the apple ring well in a batter and put on the skillet: fry each side until golden for 2-3 minutes 3.3 Since there is little sugar in the pancakes, serve them with powdered sugar or honey or marmalade! 4 Enjoy!
Ingredients (for 2 servings): – 2 Cubanelle peppers – 80g ham – 80g grated Cheddar – 2 eggs – 1/2 tsp black pepper – 1 tbsp olive oil Method: 1 Wash the beautiful Cubanelle peppers and accurately cut out the upper part to form the boats 🙂 2 Carefully de-seed the peppers 3 Boil in the water the peppers for 5 minutes under a lid at medium heat 4 Drain water 5 Pre-heat the pan with some olive oil for frying the peppers 6 Put the peppers in the pan 7 Put grated Cheddar and chopped ham inside the pepper boats 8 Carefully pour 1 egg in each pepper over the chopped ham and grated cheddar 9 Cover the pan with a lid and cook for 10 minutes at medium heat 10 Serve and enjoy delicious breakfast ! Notes: many thanks to Jacques Pépin for the inspiration and for making my Saturday better !
Serving ingredients: – 30ml acacia honey – 20g Feta cheese – a few raspberries Method: 1 Wash spinach and squeeze it in a colander to get rid of extra water 2 Mash spinach in a puree with an immersive blender or in a food processor 3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth 4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!) 5 Fry pancakes until golden at medium heat 1-2 minutes each side 6 Serve the pancakes with Feta cheese, acacia honey and raspberries 7 Enjoy and have a great sunny Sunday !
Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂
Cooking and serving ingredients: – 20g butter for frying – 20g miners lettuce
Directions: 1 Combine all Khachapuri batter ingredients in a bowl and mix well! 2 Preheat a non-sticking skillet at the medium heat: melt 20g butter 3 Pour the batter uniformly on the skillet, cook for around 4 minutes one side until golden, then flip (I flipped it with two spatulas), cook for another 2 minutes 4 Serve Khachapuri with fresh greens or tomatoes (miners lettuce on the photo) !
Directions: 1 Toast oats and chopped cashew nuts ~2-4 minutes until golden at medium heat (no oil, no butter) 2 Sprinkle washed blueberries over the yoghurt 3 Sprinkle warm toasted oats and cashew nuts over the yoghurt 4 Enjoy and have a great day !
Directions: 1 Whisk an egg with sugar and Vanilla sugar in a large bowl 2 Pour milk and 33% cream to whisked sugar and mix will 3 Slice bread into 1cm thick pieces and half them into triangles 4 Dip bread triangles in the milky mixture both sides for 3 minutes (ideally, use a little dry bread, pain perdu 🥖) 5 Preheat the frying pan, melt some butter and sprinkle with 1 teaspoon sugar 6 Put the bread triangles on the frying pan and fry until golden ~3 minutes each side 7 Serve with fresh berries, yogurt and fresh mint leaves 8 Enjoy with a cup of black coffee and have a great day !
Serving ingredients: – 150g sour cream – a few mint leaves
Directions: 1 Prepare berries compote: 1.1 wash and deseed berries add put to the pot 1.2 add water+sugar+starch 1.3 boil the berries mixture for 4 min. continuously stirring 1.4 put the pot aside and keep at room temperature 2 Boil poppy seeds with milk for 5 minutes: add milk little by little continuously stirring so that by the end all the milk is absorbed 🙂 3 Cook cottage cheese pancakes: 3.1 Combine cottage cheese+wheat flour+semolina+sugar+eggs+boiled poppy seeds: mix everything well until smooth 3.2 Put on a separate plate 3 tablespoon flour for forming the pancakes 3.3 Preheat non-sticking skillet, add some sunflower oil 3.4 Tricky part to make very gentle pancakes: take a little bit of batter (yes, it is viscous), form a round, roll it in flour and put on the skillet 🙂 3.5 Fry pancakes until golden each side ~3-4 minutes at the medium heat 4 Serve cottage cheese pancakes (or Syrniki) with berries compote and sour cream 5 Enjoy !
Method: 1 Cook pancakes with you favourite recipe! I like the following one: 1.1 Whisk 2 eggs with salt & sugar 1.2 Pour Kefir in the whisked eggs 1.3 Gradually add wheat and buckwheat flour continuously mixing 1.4 Mix in 1 tablespoon sunflower oil 1.5 Preheat the skillet with 1/2 tablespoon sunflower oil (no more oil will be needed!) 1.6 Pour 1 soup ladle of batter into the skillet for one pancake 1.7 Cook pancakes until golden ~2 minutes on each side 1.8 Keep the cooked pancakes warm covered with a lid on a separate plate 2 Mix blue cheese sauce ingredients in bowl 🙂 3 Serve pancakes with smoked salmon slices & the blue cheese sauce & chopped green onions 4 Enjoy ! … and let the black coffee flavour enter you room and inspire you for great doings 😉
Tea is at four; but any of you are welcome at any time!
J.R.R. Tolkien, “The Hobbit”
Pancakes ingredients (10-12 pancakes): – 2 eggs – 1 cup (1 cup = 250ml) + 1 tablespoon wheat flour – 2 pinches of salt – 1 tablespoon sugar – 500ml Kefir (hint: Kefir makes the pancakes especially tender!) – 1 tablespoon sunflower oil for batter – 1/2 tablespoon sunflower oil for frying
Rhubarb compote ingredients: – 200g peeled chopped rhubarb – 4 tablespoons sugar – lemon juice from 1/3 lemon – 2 tablespoons water
Method: 1 Make rhubarb compote: 1.1 Wash, peel and chop rhubarb in 0.5cm width pieces, transfer them into a bowl 1.2 Add sugar & lemon juice into the bowl and let them stay for 20 minutes 1.3 Transfer rhubarb mixture to a pan, add water, cook for 5 minutes at middle heat 1.4 Cover the compote with a lid to keep it warm! 2 Cook pancakes with you favourite recipe! I like the following one: 2.1 Whisk 2 eggs with salt & sugar 2.2 Pour Kefir in the whisked eggs 2.3 Gradually add wheat flour continuously mixing 2.4 Mix in 1 tablespoon sunflower oil 2.5 Preheat the skillet with 1/2 tablespoon sunflower oil (no more oil will be needed!) 2.6 Pour 1 soup ladle of batter into the skillet for one pancake 2.7 Cook pancakes until golden ~2 minutes on each side 2.8 Keep the cooked pancakes warm covered with a lid on a separate plate 3 Serve hot, decorate with fresh mint & sugar powder and … enjoy!
Ingredients (2 servings): – 4 eggs – 1 cup (1 cup=250ml) tomato sauce (pure tomatoes!) – 1 chili pepper – 40g chopped walnuts – 1 chopped onion – 3 chopped garlic cloves – 1 tsp salt – 1/3 tsp black pepper – 1/2 parsley bunch for serving – 1/2 tbsp olive oil for cooking
Method: 1 Chop onion & chili pepper and put them into the first bowl 2 Chop garlic & walnuts and put them into the second bowl 3 Chop fresh parsley and put it into the third bowl 4 Pour some olive oil onto a skillet and set the medium-low heat 5 Transfer chopped onion & chili pepper on the preheated skillet: cook for 5 minutes 6 Add tomato sauce, salt, chopped garlic & walnuts into the skillet: cook for 3 minutes 7 Carefully pour the eggs into the tomato-walnuts sauce (prepare holes for them in there with a spatula right before pouring in eggs): cook the eggs for 5-10 minutes 8 Servehot with black pepper, fresh parsley and lavash or flat bread !
Ingredients (for 12-14 pancakes): – 2 stalks (200g) rhubarb – 120g flour – 90g milk – 50g sugar – 3g Vanilla sugar (Vanilla sugar adds a wonderful flavour to the taste!) – 1 egg – pinch of salt – 1 tablespoon sunflower oil – [optional] 1/2 teaspoon baking soda + 1/2 teaspoon vinegar
Method: 1 Peel washed rhubarb and cut it into 20-30mm width pieces 2 Mix well in a bowl flour+milk+sugar+Vanilla sugar+egg+salt+oil and whisk a little bit 3 [Optional] Mix in baking soda & vinegar in the batter if you want to make your pancakes fluffy 😉 4 Carefully mix in rhubarb slices in the batter 5 Preheat a skillet over a medium heat, add some sunflower oil 6 Pour 1 tablespoon of batter onto the skillet for each pancake and cook until golden on both sides (flip pancakes with a spatula, add sunflower oil when needed) 7 Transfer the pancakes onto the paper towels to get rid of extra oil 8 Serve pancakes with sour cream, strawberries or cooked rhubarb and … enjoy !
Hint: Sour & sweet combination makes these pancakes truly delicious 😉
Method: 1 Preheat the oven to 180C 2 Dough: mix all ingredients in a bowl (baking soda+vinegar at the last step) 3 Pour the dough into a buttered muffin form 4 Decorate muffins with oat flakes and bake for 30-35 minutes at 180C 5 Serve with Kefir or black coffee ! 🙂
Ingredients (2 servings): – 130g canned tuna fish – 120g Almette or another soft creamy cheese – 1/2 chopped onion – 1/2 finely chopped dill bunch – 1 teaspoon lemon juice – 1 teaspoon mayonnaise – pinch of salt & a bit of black pepper – 6-8 triangle slices of rye bread – one sprig of green onions for serving
Method: 1 Prepare tuna mixture = tuna fish + cheese + chopped onion + chopped dill + mayonnaise + lemon juice + salt + pepper 2 Cut rye bread into triangle slices and toast them if you prefer them toasted 😉 3 Put the tuna mixture on the slices, enjoy it and have a greatSunday !
Do not be angry with the rain; it simply does not know how to fall upwards
Ingredients (for 2 servings): – 2 ripe avocados – 6 slices of rye bread (it is really tastier with rye bread) – 125g cream cheese (e.g., Almette) – 4 sprigs of green onions – 2 tsp of lemon juice – 1/3 tsp salt – 1/4 tsp black pepper
Method: 1 Mash avocado pulp in a bowl with salt, pepper, lemon juice and cream cheese 2 Prepare 6 triangle slices of rye bread and toast them 3 Put the avocado mixture on the toasts 4 Serve with chopped green onions and enjoy !
Alice laughed. ‘There’s no use trying,’ she said. ‘One can’t believe impossible things.’ I daresay you haven’t had much practice,’ said the Queen. ‘When I was your age, I always did it for half-an-hour a day. Why, sometimes I’ve believed as many as six impossible things before breakfast.
– Lewis Carroll, Alice in Wonderland
Ingredients (for 2 servings): – 1 onion – 1/2 large or 1 small red paprika – 3 garlic cloves – 200 g tomato sauce with 100% tomatoes, no salt (either homemade or store-bought) – 1 teaspoon salt – 1 teaspoon sugar – 1 teaspoon vinegar – 4 eggs – 1 tablespoon olive oil – a bunch of fresh chives for serving !
Method: 1 Cut onion and paprika into small (~0.5cm) pieces and chop garlic 2 Preheat frying pan with olive oil for 0.5-1 minute 3 Put onion and paprika on the frying pan and stew for 5 minutes at medium heat 4 Add chopped garlic to onion and paprika and stew for another 1 minute 5 Add tomato sauce to other vegetables in the frying pan and stew for another 5 minutes, slightly stirring the mixture 6 Add sugar, salt and vinegar to the frying pan an mix well 7 Carefully pour eggs into the vegetables mixture: make it symmetric, it looks nice 😉 8 Let the eggs cook in the frying pan for about 10-15 minutes until the whites are firm 9 Serve Shakshouka with a pita or a piece of rye bread and enjoy it some Sunday morning !
When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one’s ramble was over and slippered feet were propped on the fender, of the purring of contented cats, and the twitter of sleepy canaries.