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Posts Tagged ‘breakfast’

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I wanted to fix up a cute & healthy little breakfast for us this morning.

The weekends we take our time to start our days.

My mother-in-law makes the best fish cakes. I saved some from the holidays for this weekend to surprise my husband. He loves them.

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Mini Quiche. 4 servings. 2 per person.

5-7 eggs (depending on the size of the eggs and how big you want to make your little mini quiches).

1 (+ -1/4) cup milk (use more if you are making them a little bigger).

4 slices of sandwich meat. Cut into small pieces (I used smoked turkey breast. Depending on how large the slices are, add or take off as you desire).

5-7 mini/cherry tomatoes or 1-2 regular tomatoes. Cut into small pieces. I cut up the tomatoes and let them rest on a folded paper-towel. (This way they are not as wet for the quiche).

1-3 tbsp. fresh herbs, finely cut.

4-5 slices of a sharp (or regular) cheese. I love sharp cheddar.

Pinch of salt & pepper (if desired, add any other seasoning of your choice).

Muffin-pan or small oven safe cups.

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Whisk the eggs, milk, herbs, salt & pepper together until well blended. Add additional seasoning as desired. I tend to always add hot-sauce, ground coriander and/or ground chipotle pepper. Smoked paprika would also be delicious.

Grease (spray) the muffin-pan. Turn on the oven to 175-200C/350-400F (depending on how your oven works. Mine is a little low and slow so I cook on the higher temperature).

Fill each of the holes with the egg mixture. Make sure they are only filled 1/2 – 2/3 to the edge. Add the meat, tomatoes and finally top with pieces of the cheese slices.

Bake in the oven until the cheese is nicely melted and has turned into a golden brown color.

Serve 2 per person. Make a little bed of salad decorated with either herbs, fruits or vegetables.

I served mine with the reheated leftover fish cakes my mother-in-law made for the holidays.

If you want to make them vegetarian (a vegetarian who eats eggs), skip the meat inside.

Usually I serve them with some oven baked bacon or prosciutto.

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Enjoy!!!

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A New year. I am happy for that. A New Year brings new possibilities and expectations.

We all try to start off being better & healthier. I want to make better choices for myself this year. On all levels. With that said, now it is up to me to execute it. Oh boy… I better stick to it all this year.

We decided to just take it easy on new years eve. A pajama party of sorts. A tradition that my husband grew up with, is to hold rice and some money in your hand when the clock strikes midnight. I wanted to “up the odds” so I was holding a couple of extra bills and as much rice as my hand could hold. Now we just have to wait and see.

The new year is showing its nice side. The sun is shining and it is nice and fresh outside. The morning has been slow and gentle. How could you start the new year better than this?

We had the usual lobster meal on for new years, but this time we didn’t even finish it all. That is unusual. That gave me an opportunity to make a nice individual Lobster Omelette with some vegetables for breakfast. Delicious and the first healthy meal of the year.

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Individual Omelette’s with left over Lobster.

Serves 2.

4 large eggs.

4 tbsp. milk.

6 mini peppers or 2 x 1/2 bell peppers, different colors. Finely cut.

6 asparagus. Finely cut.

1/4 – 1/2 cup left over Lobster or any other seafood. Cut in semi big pieces.

1 tbsp. shredded basil leaves or any other fresh herbs.

Salt & pepper to taste.

1 Lemon or lime.

Hot 450 F/ 225 C oven.

Directions;

Whisk the eggs well, together with the milk, salt & pepper.

Heat up mini frying pans or if you only have a regular sized pans, do one big omelette.

Pour in the egg/milk mixture. Fry for a couple of minutes, scraping the edges into the center so that it cooks evenly.

Fry the finely chopped vegetables. Turn off the heat. Let sit in the pan.

Put the mini omelettes into the oven. Add the seafood into a oven-proof bowl and warm slightly.

Finish off the omelets and make them “dry” on the top. It will only take a couple of minutes.

Take them out, you will see that they have puffed up a little bit, just like a soufflé.

Add the vegetables and the seafood on top. Shred over the basil or fresh herbs.

Squeeze a few drops of lemon or lime over the omelette.

Serve with some fresh fruit.

Enjoy the New Year!!!

 

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Sundays are perfect breakfast & brunch days.

I usually get up really early. I am the first one up. I get myself a cup of black tea with dried mixed flowery blends (tea that I buy a whole bunch of when I m home). I might have a sandwich just to hold me over until the rest of the group gets up and we will eat breakfast. At that time, we might have missed the breakfast spot and end up making a brunch spread instead. It is great to switch it up ever so often. It is said that eating carbs for breakfast is great because you have the whole day to burn it off. During the week I eat oatmeal and different kinds of porridge for breakfast. Lot’s of berries and eggs. But when the weekend comes around, we are all about bigger bolder foods. Lot’s of times we choose fish. Here is a great vegetable pattie stacked with salad and sardines. It is delicious. Sardines are not only great tasting and good for you they are also a great source of protein for that healthier breakfast or brunch.

This pattie is a vegetable version of a potato pancake.

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Vegetable Patties.

Makes about 4 patties.

2 potatoes.

1 carrot.

2 scallions (spring onions).

2-3 mini sweet peppers or 1/4 regular bell pepper. Any color.

1/2 zucchini.

1-3 large mushrooms. Any kind. I used king mushrooms.

Salt & pepper to taste.

Splash of hot sauce.

Pinches of your favorite herbs. Fresh or dried.

Directions;

Peel and shred the carrot and potatoes. Shred them and the zucchini on the fine side of a box shredder. Squeeze out the liquid. Finely cut/mince the peppers, scallions & mushrooms. Add all vegetables together with the spices and herbs. Mix well. Shape into 4 patties or if you rather have smaller ones make 6-8 small patties. Fry in a skillet on medium low heat so that they have time to get cooked all the way through and not burn. Fry in a little oil and a small dab of butter. 

Add some lettuce to the plate. Place the pattie on top. Stack the sardines and sprouts or whatever you would like on top of the pattie. 

Enjoy!!

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It’s finally warm enough to eat breakfast in the garden on the weekends!! (At least some days..)

This is what I have been waiting for all winter long.  Our backyard is quite small, but we still built a deck over half of it. Well, we didn’t build it ourselves, our friend Mark did. It is absolutely fantastic. In the summertime, it is our second living room. It is just great to have a huge deck with plenty of room for a really big table and still have space left.

During the week we eat oatmeal with lot’s of different kind of berries in the mornings but on saturday and sunday we eat like kings and queens… The sandwiches are always “open face” as the Scandinavian tradition dictates.

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Open sandwiches.  A typical weekend breakfast in the garden.

Use any bread of your choice. I try to make the bread healthy and hearty. 

Use mayo or mustard as the “glue” to keep things from sliding off the bread.

Just know that these are only guidelines. Your imagination should create the sandwiches. Nothing is wrong. I would say that the rule is to not pile thick layers of one thing but to balance everything well. Every bite should have a little piece of everything.

Egg sandwich;

Hardboiled eggs thinly sliced. Mayo as a “glue” as my mom says. Lettuce, some caviar or pepper & paprika. A sprig of dill.

Liver pate’ sandwich;

Liver pate’. Any kind. Spreadable or sliced. Top with finely slices dill pickles or fresh cucumber. 

Cheese and strawberry sandwich;

A sharper cheese like a good cheddar or so. A few lettuce leaves. Nice and sweet strawberries, finely sliced. (If you don’t want to use strawberries, cut up some peppers or cucumbers instead.)

Ham & Cheese sandwich;

A great kind of ham preferably not a pressed ham. I buy mine at the farmers market in New York from a company called “Happy Pig’s farm”. The ham is one of the best ever. The smoke is real not liquid (as in “liquid smoke”).  I sometimes use smoked pork tenderloin too. Add your favorite cheese. A sharp little nutty kind like Gruyère or Jarlsberg would be good. Top with thin slices of red pepper and a little sprig of parsley.

Smoked salmon sandwich;

Smoked salmon (cold smoked), lettuce or arugula, sweet mustard sauce or just plain mustard. Some people likes to use some kind of horse radish sauce or dressing on the salmon. Sliced fresh cucumbers topped with a sprig of dill.

So, these are some of my favorite breakfast choices of open face sandwiches. There are endless options…. Oh, another favorite of mine is cold sliced meatballs sitting on a bed of beet salad. Yum…

I hope you will start doing these “mackor” as we call them.

Enjoy!

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There is one problem with baking, if you bake it you eat it.

Baking is a very precise science. You have to really stick to weights and amounts. I want to be more wild and free when I cook, and that doesn’t translate well into baking. The restrictions are killing me.

When I was little my mom always baked. A few different kinds of breads, lot’s of cookies, cinnamon buns and other things. She packed them up and put them into the freezer. She was so organized. I wish I could be more like her. I know that many things that I do come from her. I would tell you though, both my brothers are the better bakers. My older brother makes different kinds of cakes. They are delicious. My younger brother makes breads and cinnamon buns. It is funny when his idea of baby sitting involves baking and then going for sushi.

Here are the regular cinnamon buns my mother always used to make.

Cinnamon buns and cinnamon bun loaf. The loaf is just cut into slices.

1 package of dried yeast (or 1 package of fresh yeast.)

1/2 – 1 stick of unsalted butter.

2 cups of milk.

1/2 tsp. of salt.

1/4 – 1/2 cup of sugar ( I prefer to use brown sugar.)

2 tsp. cardamom, crushed. (optional).

6 cups of flour.

Fill:

Softened butter.

2-3 tbsp. of sugar.

 1 – 2 tbsp. of ground cinnamon or cardamom.

1/4 cup of finely chopped candied orange rind (optional).

1/4 cup raisins (optional).

Toppings:

1/4 cup of pearl sugar or 1/4 cup finely chopped almonds/ hazelnuts (optional).

1 egg.

Directions:

Melt the butter. Add the water and make the liquid luke warm.

Prepare the yeast as per directions on the package. Add to the liquid.

Mix liquid, yeast, salt, sugar & cardamom with 3/4 of the flour.

If possible, use a kitchen aid, but if you are working the dough by hand, be sure to work it very well. Add flour in portions.

When it feels a little “tacky” sprinkle some flour on top  and cover the bowl with a clean kitchen towel. Let it rise to double the size.

Work the dough in the bowl. Put onto a floured surface.

Knead the dough well. Add the rest of the flour little by little, until it becomes light, smooth and somewhat “loose”.

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Roll out the dough into a rectangle.

Mix soften butter, cinnamon (or cardamom) and sugar.

Spread the mixture on to the rectangle of dough, as if you are buttering bread. Make sure all edges are buttered.

 If you would like to add a little grated almond paste & candied orange rind, add that in an evenly distributed line at the lower edge.

Start rolling/ folding over the dough from the same edge where you added the almond paste & orange rind.

Make sure it is rolled tightly. Fold over the dough evenly from one side to the other until finally rolled together. Cut into half.

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Take the first half and start cutting about 1/2″ slices. Almost all the way down to the table. Place the first “slice” at center. Fold over the next “slice” to the left and the following to the right.

If you are making buns, cut off after 3 slices and place on lined baking sheet. If you are making the cinnamon bun loaf, keep alternating the slices, left and right.

When all are done, let rice again, covered with a clean kitchen towel.

After rising, brush with the whisked egg all over.

Sprinkle over the pearl sugar (and or the chopped almonds/ hazel nuts.)

Bake in the oven until golden brown.

Enjoy.

Baking times for ;

Buns- 450 degrees for about 5-10 minutes.

Loaf- 400-450 degrees for about 12-20 minutes.

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