Top

Archive | Break-the-fast

12 days of overnight porridge

My mornings are sleepyI am not always a morning person and very often I just prefer to snooze instead of having more time to eat breakfast. And I do LOVE breakfast! But since I have tasted overnight porridge at grannies, I have started experimenting with different types of grains for a simple morning breakfast. My mum also makes porridge a lot and I did grow up on that type of breakfast. And porridge does’t just stop with oats! You can also use barley, rice, quinoa, buckwheat and many more. I only tried out few and I am really glad I did. I feel much more organised when I prep my breakfast the night before :-).

And this is how my lovely warm porridge breakfast journey went:

Day 1: I have mixed steel cut (pinhead) oats with 3 parts of water (1:3 ratio) and added a pinch of salt. Next morning I added yogurt, mixed berries, seeds and honey. The best oats ever!12 mornings of overnight porridge Day 2: It’s a spiced apple morning. The night before I have added one cored and sliced gala apple into 1:3 ratio oats (you can try other apple types, but if you pick a cooking apple such as bramley or granny smith then your porridge might need some sugar). I also added some ground cinnamon together with the pinch of salt. This also came out wonderfully well! I had it with some yogurt and honey :-).

Day 3: I don’t know what came to me, but I got attracted by the idea of adding spinach into the porridge (crazy, I know!). I have seen this “green monster” overnight oats recipe and I just wanted to try it in porridge form. I mixed oats with almond milk, added chopped banana and some frozen spinach. Little did I know that in heat banana discolours and spinach turns all khaki. So if you can guess, we could not eat it, even if it had a wonderful banana aroma…

Day 4: Another unlucky day. I decided to try out rice pudding grains, so I mixed 1/2 cup of rice with 3 cups of almond milk as I would with oats. Turns out rice requires more liquid when slow cooked, so rice burned in the slow cooker by the next morning!

Day 5: I mixed 1/2 cup pudding rice with 4 cups of almond milk.The consistency turned out great! Served it with cherries, yogurt and almonds. Although I think this would be soooo nice with some condensed milk and cherries. But then this would be a pudding, not a breakfast. But maybe pudding for breakfast is not that unacceptable?

Day 6: This time I used a regular milk instead of almond milk and mixed it with some molasses. I suggest you don’t do it! It’s too rich while maple syrup would compliment this sooo much better. Anyways sliced banana and pecan nuts are good match! Don’t you think?

Day 7: I used my mum’s recipe. I finely chopped 1/5 butternut squash, added 1/2 cup rice, 1/2 cups raisins, 4 cups of milk, 1tbs sugar and pinch of salt. It’s lovely just as it is as it has sweetness of it’s own! 12 mornings of overnight porridge Day 8: Tried out barley grains today! But not pearl barley, but the flaked ones. We usually have them savoury in Lithuania, but decided to have sweet this time. I mixed 1/2 cup barley with 2 cups of water and a pinch of salt. In the morning I had it with some yogurt, pouched pear, honey and some poppy seeds. I loved pouched pear, even if I don’t like pears in general!

Day 9: Decided to have barley the traditional way: savoury! In Lithuania we usually add fried onions and carrots on top of cooked barley porridge. But I wanted to keep it simple and healthy! So I added some butter (butter has lots of goodness in it!!) and sprinkled with some chopped carrot and cucumber. Indian or moroccan spices go really well here too!

Day 10: tried out quinoa. I have mixed quinoa with 3 parts of water (1:3 ratio) and added a pinch of salt. Next morning I added yogurt, chopped pineapple, seeds and honey. I found quinoa tasting dry and a bit bitter. 12 mornings of overnight porridge Day 11: Went all Christmasy! I mixed 1/2 cup quinoa and 2 cups of milk with some dried cranberries. Next morning I added a little bit more milk, pecan nuts, clementines and maple syrup. It was fab!

Day 12: Had the best of all! I mixed 1/4 cup steel cut oats, 1/4 cup quinoa and 2 cups of milk. In the morning I had it together with cherries, extra milk and some maple syrup. It was quite filling indeed!12 mornings of overnight porridge So I tried overnight porridge with steel cut oats, rice, barley and quinoa. I loved oats the best. No wonder it’s the most popular. But I guess it is nice to have some variation sometimes. I really hope you found this inspiring!12 mornings of overnight porridge Enjoy healthy breakfast running up till Christmas :)

Rasa xx

0

Savoury oat breakfast (leftovers for lunch)

Savoury oat fritters: a marriage  between porridge and fry-up breakfast! As you know, my favourite meal is breakfast. In fact I love it so much that I sometimes have it for lunch as well! These oat fritters have been introduced to me by my dear friend Vicki. We used to have this type of breakfast every time I used to sleepover at her place (good old days!). This is diffusion breakfast between porridge and classic fry-up as it taste a little meaty. Very good vegetarian recipe from Vicki’s mum!Savoury oat fritters: a marriage  between porridge and fry-up breakfast! VICKI’S MUM’S SAVOURY OAT FRITTERS enough for 2-3 brunch lovers

  • 2 cups basic oats
  • 1 egg
  • 3 shallots, finely chopped
  • 1 tsp moroccan or cajun spice
  • 1.5 cups (375ml) boiling chicken stock
  • 1-2tbsp coconut oil (or any other oil if you prefer)

1. Mix all the ingredients (except oil) together into sticky oat mixture.Savoury oat fritters: a marriage  between porridge and fry-up breakfast! 2. Heat the oil in the pan and then spoon the mixture in, leaving gaps in between. Fry the fritters while occasionally  turning them over to ensure they cook on both sides. Savoury oat fritters: a marriage  between porridge and fry-up breakfast! 3. Serve with cream fresh and tomato salad!Savoury oat fritters: a marriage  between porridge and fry-up breakfast! Enjoy!

Rasa xoxo

0

Mexican Breakfast

Mexican BreakfastI got this breakfast idea from my old flatmate long time ago.  She was making lunch for her friend and I just watched (she was amazing cook, so I used to copy her a lot). The recipe have evolved since and I eat this not only for breakfast! I made this for lunch last weekend and Joni have confirmed that this is his favourite “breakfast” so far. I hope you will enjoy it too!Mexican BreakfastMEXICAN BREAKFAST

  • 1 tbsp coconut oil (I try to use only coconut oil for frying as I believe it’s healthier)
  • 1 onion, chopped
  • 3 garlic cloves, crushed and finely chopped
  • 3 slices of bacon
  • 1tsp chilli powder (can be fresh too)
  • 1 red or yellow pepper
  • 1 tin of chopped tomato
  • 1 tin of kidney beans
  • salt and pepper to taste
  • 5 eggs
  • sour cream
  • 5 tortillas

1. Gently fry onions with garlic and bacon until golden and then add chilli powder

2. Add pepper, chopped tomatoes and kidney beans and cook for further 10 min or so. Season to taste.

Mexican breakfast3. Transfer the contents into oven proof dish (unless you fried everything in the skillet like me) and crack in five eggs on top.

4. Bake in preheated 180C oven for 5-10min. Warm the tortillas in the oven as well for 1-2mins.Mexican breakfastServe everything together with sour cream!Mexican BreakfastEnjoy!

Rasa xx

0

Pinterest challenge: bacon, egg and cheese pastry wrap

 

wrapped breakfast: bacon egg & cheese in pastryExtended weekend often means we can enjoy brunch! Wake up late and eat full on breakfast, what’s not to like? Me and Joni prefer breakfast that has egg and bacon with it! No wonder why I tried this bacon, egg & cheese pastry wrap from The Kitchen Life of a Navy Wife. I took this to a breakfast meeting with our friends the other day and it was gone fast!

After looking through The Kitchen Life of a Navy Wife I have realised that this recipe originated from crescent pastry breakfast ring (or wreath) and have been linked and linked back from another blogs. I guess I am linking it and blogging about it again! The only thing I changed is that I made it slightly smaller (no longer a ring) and I added some dill into it (because I am Lithuanian… Ha ha!). I hope you try it, like it and create your own version!wrapped breakfast: bacon egg & cheese in pastryBACON, EGG & CHEESE PASTRY WRAP adopted from The Kitchen Life of a Navy Wife

  • 1 puff pastry roll, cut into triangles
  • 7 bacon slices, cooked
  • 50g strong cheddar cheese, shredded
  • small bunch of dill, finely chopped
  • 4 eggs, scrambled (Joni does it best! although he scrambled 5, I would say 4-3 would work just as well)

wrapping breakfast in pastry1. Place the pastry triangles on the baking paper in the round, in the shape of a star.

2. Place the bacon slice on each triangle.

3. Sprinkle shredded cheese on top together with chopped dill.

4. Arrange scrambled egg on top in the shape of a ring.wrapped breakfast: bacon egg & cheese in pastry5. Fold over the triangles to the centre to form a parcel.wrapped breakfast: bacon egg & cheese in pastry6. Bake the wrap in 200C oven for 20 min or so. Cut into 7 peaces to serve.wrapped breakfast: bacon egg & cheese in pastryEnjoy!

Rasa xoxo

 

1

Relaxed bank holiday weekend breakfast

bacon avocado waffle sandwichWhat’s amazing about bank holiday weekends is that you don’t have to worry about running out of time and can eat breakfast instead of lunch. And speaking of breakfast instead of lunch (aka brunch), I like making good ones! The cereal just doesn’t do in this case…

bacon avocado waffle sandwichBACON AVOCADO WAFFLE SANDWICHES

(for the waffles)

  • 1 large egg
  • 120ml milk
  • 2 tbsp yogurt
  • 95g plain flour
  • 1tsp salt
  • 1tsp mustard powder (Joni would so approve this!)
  • 1tsp sugar
  • 40g butter, melted
  • 20g cheddar cheese, shredded

(for the sandwich)

  • 2tbsp mayonnaise
  • 2 avocado, sliced
  • 2 tomatoes, sliced (or if you want, you can try little tomberries!!)
  • 6 bacon rashers, crisped in oven or on the grill

1. To make cheesy waffle batter whisk eggs, milk and yogurt together.

2. Add the rest of the waffle ingredients into the waffle batter and mix well.

3. I made my waffles in a waffle iron on top of the stove, but if you are using a machine then you should cook according to your waffle machine instructions.

bacon avocado waffle sandwich4. Assemble your waffle sandwich by spreading some mayonnaise on top and layering it with sliced avocado, bacon and tomato. Top it with another waffle.bacon avocado waffle sandwich bacon avocado waffle sandwich

bacon avocado waffle sandwich bacon avocado waffle sandwich bacon avocado waffle sandwich

 

Enjoy your bank holiday Monday!

Rasa xoxo

0

Baked English Breakfast

Baked English Breakfast

Here in England we are dedicated to English breakfast and we are loving it! It comes with many components such as bacon, sausages, eggs, baked beans, mushrooms, toast and so much more. Here is how I make mine all baked: easer and lower in fat ;-).

BAKED ENGLISH BREAKFAST

serves 2-3 breakfast lovers

  • 4 portobello mushrooms
  • 1 tbsp butter
  • 10 (or more) bacon rashers
  • 4 eggs (I started using duck eggs, you so should try that)
  • Handful of cherry tomato

1. Start by frying mushrooms in butter. I know I know this sounds like high in fat, but mushrooms need butter (Julia Child would agree with me in this). After all, traditional English breakfast would have even more fat as it is all fried.

Baked English Breakfast

2. Lay everything in baking dish: fried mushrooms, eggs, bacon rashers and tomatoes. Bake everything in preheated 200C oven for 20-30 min.

Baked English Breakfast

Enjoy!

Rasa xoxo

1

Wholemeal English muffins + low-fat hollandaise sauce

wholemeal english muffins recipie

English muffins are great for breakfast, especially when making Eggs Benedict! And it’s easy to bake them too… well, actually you almost fry them in the pan. So basically you don’t even need an oven!

Today I have decided to make a healthier version of Eggs Florentine (its like Eggs Benedict but with spinach). Therefore I experimented and made English muffins wholemeal. I am pretty pleased with the results! Made little batch just because I wasn’t sure how it will turn out. do double or triple the amounts, because the recipe bellow only makes 3 English muffins.

WHOLEMEAL ENGLISH MUFFINS

  • 100g wholemeal flour
  • 70g plain flour
  • 3g fast acting dry yeast
  • 4g salt
  • 110ml warm water
  • drizzle of sunflower oil

1. Mix all the ingredients together in a bowl to form a sticky dough.

2.Turn the dough out on to a clean work surface. Kneed for 10min until smooth.

3. Shape the dough into the round , coat with a little extra oil and place in the clean bowl to rise for about an hour.

4. Deflate the dough by pressing it all over and divide it into three rounds.

Wholemeal English muffins recipie

5. Let the dough rise for another half and hour.

wholemeal english muffins recipie

6. Preheat heavy pan (cast iron one would be perfect) and lay the muffins inside.

7. “Fry” the muffins dry and turn them over gently time to time. This process takes about 10 min. Initially the muffins might be sticking together, but that should be more hand-able ones the muffins gain the crust.

wholemeal english muffins recipie

The muffins then can be toasted, buttered and served with the eggs. In my case scenario I toped it with weltered spinach (remember? low-fat Eggs Florentine?).

low-fat egg florentine on wholemeal english muffin

Pouched eggs of course…

low-fat egg florentine on wholemeal english muffin

and Hollandaise sauce. Although that is rich in fats I hear you say. Luckily I have recently discovered no butter Hollandaise sauce which taste as nice!

Low-fat eggs florentine recipe on wholemeal english muffin

HOLLANDAISE SAUCE

  • 1 egg
  • juice of half lemon
  • 1/2 tsp mustard powder (e.g such as Colman’s Mustard)
  • salt and pepper to taste
  • 2 tbsp water

1. Put all the ingredients in heatproof bowl over a pan of simmering water.

2. Whisk for 5 min or until the sauce thickens to mayonnaise consistency. Remove from the heat as soon as it is done.

Low-fat eggs florentine recipe on wholemeal english muffin

Enjoy!

Rasa xoxo

0

Eggs Benedict 101

Eggs Benedict 101

Today I am going to talk about eggs Benedict. I mentioned couple of times before that this is my ultimate weekend breakfast. The only reason why I don’t do it as often, because it is so involved and often requires a team work. Luckily today Joni is visiting me so making this type of breakfast was a goal easier to achieve.

But don’t get put off by the work, it’s totally worth the effort! Here I have broken down the process in steps.

1. First we start with the toasted slice of bread. Traditionally it’s served with toasted English muffin, but today I thought I would serve it with something wholemeal. If English muffin is still your preference then you should definitely try baking it yourself. It’s simpler than you think! I usually use the English muffin recipe from River Cottage Bread Handbook.

Eggs Benedict 101

2. Second item is crisp bacon, but it can be roasted ham as well. The other things you can can add instead of bacon is either smoked salmon (eggs Royale) or wilted spinach (eggs Florentine) or both!

Eggs Benedict 101

3. Next you place poached eggs on top. There are many methods of poaching eggs such as doing it in a shallow pan and using a bit of vinegar or swirling the water while pouring egg into water. It’s important to find the method that suits you best and don’t put the egg in boiling water as that will explode the egg.

Eggs Benedict 101

4. Next is Hollandaise sauce. This taste best when it’s freshly made! here is a quick recipe for it:

HOLLANDAISE SAUCE

  • 3 egg yolks
  • 1 tbsp lemon juice
  • 70g melted butter
  • salt and pepper to taste

1. In the bowl over boiling water whisk the egg yolks with some lemon juice until it is pale in colour.

2. Gradually add melted butted while whisking. Remove the bowl from the heat as soon as the sauce gains the consistency of mayonnaise.

3. Add salt and pepper to taste.

Egg Benedict 101

You can top the eggs Benedict with herbs such as dill, parsley or chives.

Eggs Benedict 101

Enjoy your weekend brunch!

Rasa xoxo

2

Weekend breakfast

Eggs in pots (oeufs en cocotte)

I love making (and eating) nicer breakfast in the mornings when I have more time. That mostly happens at the weekends. My favourite is egg Benedict of course! However couple of years ago I came across eggs in pots (oeufs en cocotte) that have a very similar taste minus the effort.

The other of my favourites are crepes that can be both savoury and sweet. I especially fond of these savouries: easy chickpea crepes!

Easy chickpea crepes

Apple and potato rosti is another one of my brunch favourites ;-).

Apple and potato rosti

And if you are still in the rush today today (like me actually), then this Bill’s rhubarb and Banana smoothie is a good one!

Bill's rhubarb and banana recipe

Enjoy your Sunday!

Rasa xoxo

0

Lost and found recipies

Apple and potato rosti

Recently I have been going through my old diary and came across this recipe for apple and potato rosti. The funny thing is that I don’t even remember writing it, but I do recognise my scribbles :D. Has this ever happened to you?

Anyhow, I went ahead and tried this recipe for brunch and it turned out a treat!

apple and potato rosti

APPLE AND POTATO ROSTI

(will serve at least 4 people)

  • 6 tbsp oil
  • 3 potatoes (pealed and grated)
  • 1 apple (pealed, cored and grated)
  • 4 tbsp flour
  • 1 egg (beaten)
  • 2 tbsp chives
  • salt and pepper to taste
  • 8-12 grilled bacon rashers to serve

apple and potato rosti

1. preheat oil in the frying pan.

2. mix all the ingredients except bacon and spoon out the mixture into frying pan. Make sure there is enough of space between every rosti. Fry for 1-2 minutes on each side.

3. Serve on top of bacon rasher.

Enjoy!

Rasa :)

0

Easy chickpea crepes

chickpea crepes

Today I had chickpea crepes for brunch (I know I know, but sometimes it is just nice to start late). I make crepes quite often in general as it is great with many fillings, can be served sweet or savoury and it is quite instant. However today I am going to speak about the chickpea crepes that have an interesting flavour twist and go really well with fresh salad, yogurt, guacamole, hummus and so on… the possibilities are endless! To make proper chickpea crepes is not that easy and quick as it is egg and gluten free and has to be prepared the night before. Therefore I did come up with this quick and easy recipe that is halfway a regular crepe and socca (chickpea crepe in french). Of course if you want to do it the proper way than check out this website, but if you want quick breakfast or lunch then continue on ;)

chickpea crepes

EASY CHICKPEA CREPES

  • 50g chickpea flour
  • 50g plain flour
  • 1 egg yolk
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • about 200ml water

1.  Mix the flours, egg yolk, oil and seasoning together.

2. Gradually add water while mixing it until it becomes runny, but not too watery (something like double cream).

3. Heat up the oil in the frying pan. Tip: make sure you heat the pan properly as the crepes mixture will stick less to it.

4. Pour a spoon of the mixture to the pan and spread evenly around with the spatula (use the silicon one if you have it). Otherwise if you find it easer then swirl the whole pan to make the mixture run evenly to cover the whole pan.

5. Once the top surface is dry (nothing runs on top) then the crepe is ready to turn. I carefully slide the spatula under the crepe and flip it. You may want to try to flip it in the air by tossing the pan, but that’s if you feel brave enough…ha ha

Have fun and enjoy!

Rasa :)

2

Good morning, it’s Friday!!

At Bill's

On Friday mornings I like to evaluate the week behind and do a little planning for a weekend. I think this past week have been great: mini knitting group have been great successes, pillow challenge is in control and I have met a lovely Jacolien from Netherlands who I could share my creativity with ;). Last Wednesday we bumped into this Bill’s Cafe – Restaurant that was pretty cute! I love when they have cookbooks to read while waiting for your food!

OLYMPUS DIGITAL CAMERA

Oops, I stole Bill’s recipe  for this rhubarb and banana smoothie (sorry). It was soooo good and I love the fact that I can use something from my garden (rhubarb)! Here is how I made it…

BILL’S RHUBARB AND BANANA SMOOTHIE

IMG_3549

  • 2 sticks of rhubarb, cooked and cooled
  • 1 tbsp honey
  • 1 banana
  • 140g plain yogurt
  • 100ml milk
  • a pinch of vanilla beans

Mix all the ingredients above and whizz it with the hand processor. Done! It is that easy!

Don’t forget to check out Jacolien’s blog and etsy shop

Much love xx

Rasa :)

1