Archive | Breakfast RSS feed for this section

LCHF Coconut Granola

5 Jul

NNG fin2So I sat down to blog again and realised with a back to reality horror that the last time I blogged was NOVEMBER!!!!

In my defense a whole heap of stuff has happened since November.  I started an amazing  new job that is keeping me busy and,  on the odd occasion,  away from home – and it’s hard to blog from a hotel room.  I also started a new diet.  Some foodies have all the luck and are able to eat tons of yummies and still stay slim.  I am unfortunately not one of those foodies.

On a trip back to South Africa earlier this year I was introduced to Tim Noakes’s Real Meal Revolution – which is in essence a low carb, high fat diet – or as he would prefer – a low carb, high fat way of life.   The verdict – I’m hooked.  Weight has been coming off at a nice and steady pace, I don’t feel hungry or for that matter that I’m dieting AND I don’t miss carbs nearly as much as I thought I would.  I have had to make changes to the way I cook and that hampered the blogging, but I’ve had  a few successes and I’m back on track.

One thing that has been difficult has been for me is breakfasts.  Not weekend breakfasts when you have ample time to cook omelets and fry-ups and frittatas, but weekday breakfasts when you’re rushing out the door to beat the traffic. Yogurt works, but lets face it, it can be a bit tedious, so I’ve been playing around with carb free granola and I’ve finally found one I really like.

NG INGTo start take:

  • 90ml Coconut Oil
  • 100gms Dessicated Coconut
  • 100gms Pecan Nuts
  • 100gms Almonds
  • 100gms Macadamia Nuts
  • 50gms Sunflower Seeds
  • 50gms Pumpkin Seeds
  • 1 Tbsp Honey
  • Spices to Taste

NG SpicesA Note on the Spicing – you can use whatever spicing you happen to enjoy.  I’ve used cinnamon, nutmeg, ginger and cardamom.  I also like mine quite flavourful so I’ve used 2 tsp of cinnamon, 1 tsp of nutmeg and 1 tsp of ginger and then the seeds from 6 cardamom pods.

NG ProcessPreheat the oven to 160 °C  and line two baking sheets with parchment paper. Then process your nuts (not the seeds or the coconut) briefly until they are coarsely chopped.

NG MixedAdd the coarsely chopped nuts, seeds and coconut to a large bowl and mix well.

NG CardamonIf you’re using fresh spices – and if you’re not, give it a try as the flavours are SOOOOO much better – chop, grate and grind your spices.

NG PanIn a large pan (I used my wok) add the coconut oil, spices and the honey and heat over a low heat until the coconut oil has melted and the honey is runny.

NG CoatAdd the nut mixture and stir to coat it evenly in the oil and spice mix.

NG Baking Tray 2Spread the granola mix evenly out over the two trays and place them in the oven for 20-30 minutes until the nuts are golden and toasty, but keep an eye on them to make sure they don’t burn as this will make your granola quite bitter.

NG ToastedLeave the mix to cool to room temperature and store in an airtight container.

NG fin2

Add a dollop of yogurt, a sprinkle of blueberries and enjoy!

Advertisements

Blueberry and Pistachio Pancakes

27 Apr

BPP FinishedThe BH and I have had a bit of a trying year.  We’ve both changed jobs AND we’ve bought a house.  Add to this a missing camera charger and you have a very guilty me apologising for the HUGE hiatus in my blogging.  That said this weekend rolled around and to both of our absolute surprise and wonder, there was nothing planned.  I’m not going to lie, we were both more than a little shell shocked by this and for a while just stared at each other, not really sure what to do.  Then, thankfully, sloth instinct kicked in and pancakes and old episodes of the X-Files were the order of the day.  Now I must confess, I simply can’t resist the urge to mess with pancakes, these however are my current favourites.

BPP IngTo start take:

  • 500gms self raising flour
  • 2 tsps baking powder (you want them to be really light and fluffy)
  • 2 eggs
  • 50 gms butter
  • 1 litre milk
  • 200 gms blueberries
  • 100gm roasted salted pistachios
  • 1 tsp vanilla bean paste (or vanilla essence if you prefer)
  • salt to taste
  • 2 Tbsp sugar (optional)

BPP Melting ButterMelt the butter in a small sauce pan and allow it to cool.  Then add  the milk to the butter.  Beat the eggs and add these along with the vanilla bean paste to the melted butter.  You want to make sure the butter is cool and you add the milk before you add the eggs otherwise you’re going to be eating buttery,  vanilla flavoured scrambled eggs, which I don’t think will taste as good as it sounds.

Sift BPPSift together your flour, salt, baking powder and sugar (if you’re using it) in a large mixing bowl.

BPP BatterThen slowly add the milk mixture to the flour mix and whisk until the mixture is smooth and lump free. BPP Chopped PistachiosRoughly chop your pistachios and wash and dry your blueberries.  Put these in two separate bowls next to your griddle or frying pan.

BPP FryingHeat your pan or griddle and using a paper towel, apply a thin layer of vegetable oil to the pan/griddle.  Using a soup ladle, spoon a circle of batter on to your griddle pan and then top with blueberries and pistachios.  When the batter bubbles, turn your pancake over and cook on the underside.

BPP Frying 2

Sorry, I just love the colours of the pistachios on the batter, so you’re being subjected to another photograph.  Place the pancake in a warming draw or oven on a low heat and repeat the process until you have used all the batter.

BPP YumDrizzle your pancakes with honey, you can use any syrup that takes your fancy, but there is something about the pistachios and blueberries that just really works with honey, and enjoy.

 

Mished Mash Potato

8 Apr

TPT with eggOn some weekend mornings you wake up feeling a little more delicate than you should.  We won’t go into any detail why, but your head is tender, loud noises hurt and for some unfathomable reason you are STARVING. On mornings like this you need coffee and you know your day is going to consist of trashy TV and sitting on the couch. Period.  On mornings like this I NEED Mished Mash Potato, a dish that is greasy, salty, stodgy and amazingly restorative.  There isn’t anything too technical with this recipe, but if your head can stand it, there is a bit of chopping.  If you don’t think you can do in in the morning, do your chopping the night before (before you go out) and have everything ready to just pop in the oven.

TPT IngTo start take:

  • about three potatoes per person
  • 2 eggs per person
  • bacon (as much as you think you need, usually 1 pkt for two people)
  • Half an onion (very finely diced)
  • 1 red pepper
  • 1 smallish chorizo per person
  • 1 glug of Olive oil
  • 1tsp of smoked paprika
  • 1 tsp of dried thyme
  • 1 grind of black pepper

TPT Diced Potato

Preheat your oven to 200 °C and chop your potatoes, peel on, into about 1cm-ish cubes.  Put the ruler away, this is not an exact science, besides you’re feeling delicate.

Diced IngVery finely dice your onion and roughly chop your pepper into strips and combine with the potato.

Chopped Chorizo

Slice each Chorizo in half and then thinly slice and do the same to the bacon.

MixedMix the bacon and chorizo with the potatoes and add a tsp each of smoked paprika and dried thyme and add a good glug of olive oil and a grind of black pepper.  And with all that chorizo and bacon, you don’t need to add any salt.

TPT baked

Place all the ingredients into a lined baking dish and bake for about forty minutes.  The potatoes should be soft and the bacon and choritzo nice and crispy.  At the 35 minute mark or there abouts poach your eggs.  Now trust me on this, even if you like your egg yolks hard, leave them on the soft side for this.  Once the eggs and the potatoes are done, make a nice pile of potato on a plate and top with that lovely, runny egg.  Cut into your egg and let the yolk make an amazing sauce.  Sit back and enjoy the laziest day ever.

TPT Egg yolk

Cheese Scones

5 Aug

 I like simple recipes when it comes to breakfast.   Before coffee I’m not really able to give a complicated dish the attention it deserves.  Heck, I’m not able to give anything the attention it deserves without caffeine.  So uncomplicated wins hands down every time, besides there is nothing more satisfying than taking six or seven ingredients and turning them into something that makes your mouth water, even in an un-caffeinated state.  The BH’s family traditionally serve cheese scones as a weekend breakfast.  A tradition I am more than happy to get behind.  They take no time at all to make while still filling the house with the smell of baking.   Now I suppose if we lived on the American side of the pond, these would be called biscuits, but I prefer the term scone.

To start take:

  • 250 gms of self-raising flour
  • 120gm of butter
  • 100gm of cheddar cheese
  • 2 eggs
  • 1 Tbs of milk
  • 2 tsp of paprika
  • 1 tsp of dried mixed herbs

Preheat the oven to 180 ° C.   Weigh out the flour and then add to a mixing bowl.  I know I didn’t need to photograph this, but the BH bought me an AWESOME  new scale and I wanted to show it off.

Add the butter to the flour and then mix using your hands until they resemble bread crumbs.

Add the cheese, paprika and herbs to the bowl and mix well until thoroughly combined.

Beat ONE  of the eggs and the milk together and then mix into the dry ingredients to form a sticky dough.

Place the dough on a well floured surface and flatten until about two and half centimetres thick.  Then cut out rounds of dough.  Place the scones on a baking tray and then beat the remaining egg and brush the tops of the scones with it.

Place in the oven and bake for about  12-15 minutes until golden brown.  Serve with some fruit juice for a simple, awesomely tasty brunch!

 

 

Lemon French Toast with Cherry Sauce

27 May

I’m sure by now you’ve realised just how much I adore brunch.  Putting a proper cooked breakfast on the table shouts weekend, but I suppose because Monday to Friday it’s muesli, I like to show off experiment a lot more at the weekend.   Unfortunately, I had to dash out the door early on Sunday morning, so there wasn’t much too much time to muck about in the kitchen, so it had to something quick and easy, but something that still yelled weekend.   Weighing those up, it had to be French Toast. 

I had also been to a farmer’s market on the Saturday where I had foolishly bought my body weight in cherries.  Now I LOVE cherries and when I have them in the house I find excuses reasons to put them in EVERYTHING.  Now I suppose I could just have served them with the French toast, but that would hardly be blogworthy now would it?

For the sauce take:

  • 250gms of  fresh cherries
  • 1 cinnamon stick
  • 2tsp corn flour
  • 4 Tbs granulated sugar
  • 300 mls of water

For the toast take

  • 5 eggs
  • 1/2 a slightly stale loaf of your favourite bread
  • 100 ml of milk
  • 1 tsp lemon essence
  • the zest of one lemon

Pit and halve the cherries and add to a small sauce pan with the sugar and cinnamon.  Add the corn flour to the water and mix thoroughly then add to the saucepan.  Place on a medium heat and bring to the boil.  Allow the sauce to reduce until thick and gorgeously syrupy.

Slice the bread  and then beat the eggs, milk, lemon essence and zest together in a large flat bottomed bowl.  Heat a splash of oil in a frying pan and then dip the bread into the egg mixture allowing it to soak up some of the egg mix.

Fry the egg dipped bread  in the oil until golden brown and delicious on both sides and then serve with the cherry sauce.

For added awesomeness, serve with some greek yoghurt or creme fraiche. My idea of heaven is to use this.

Courgette Fritters

15 Apr

The BH and I were up quite late last night, so when we finally dragged ourselves out of bed this morning we were in the mood for a something a little more substantial than the usual breakfast fare.  Something leaning more towards lunch than breakfast on the brunch scale.  I had managed to take a packet of bacon out the freezer the night before, but beyond that I had no idea what I was going to serve.  Which is why, if you had popped your head through the kitchen window of  a tiny terraced house in a leafy English suburb this morning,  you would have seen a bath-robe, slipper-clad woman staring at an open refrigerator mumbling to herself for a good fifteen minutes before grabbing some courgettes from the crisping draw and shouting EUREKA loudly enough to scare the dog waiting hopefully at her side for her to drop something.

I adore courgettes, or zucchini if you will.  They are flavourful, versatile and they really come into their own when battered and fried.  Somehow, despite this very Scottish way of cooking them, you still feel they are at least a little bit healthy. It’s probably because they’re green.  So it was settled.  We were having courgette fritters.

To make 10 fritters take:

2 medium courgettes

1 medium egg, beaten

1 heaped tsp of sweet paprika

25gm of a hard sharp cheese like Parmesan or Pecorino Romano

1/2 a cup of self rising flour

1/4 of  an onion, very finely chopped

1 Tbs of coarse salt

1Tbs of vegetable oil, anything with a low smoke point

First grate the courgette as coarsely as possible.  You can use a cheese grater, a mandolin or my personal favourite,  especially if someone else is doing the dishes, a food processor. Then line a colander with a clean tea towel and put the colander over a bowl.

Put the grated courgette, chopped onion and salt in the bowl and mix together.  The salt is suppose to help draw the moisture out of the courgette.  Leave the mixture alone for about ten minutes.  Then fold up the edges of the dish towel and squeeze out as much moisture as possible.    It is gob smacking just how much moisture you can squeeze out of two courgettes.

Put the now dry, or at least drier, mixture in a bowl and add the cheese, paprika, beaten egg and mix well.  Next,  fold in the self rising flour to make a really thick batter. Then add the vegetable oil to a flat  heavy pan and heat on a medium heat for about a minute or two.

Spoon about an tenth of the batter in to the pan, AND THEN LEAVE IT ALONE!   Don’t touch it.  Let it cook for at least two minutes until a golden crust has formed on the bottom.  Try to flip it any earlier and it WILL stick.  Trust me.  Don’t do it.

Once it’s cooked on the bottom, turn and cook the other side  as well.  Remove from the pan and drain on kitchen towel and then fry the rest of the batter in batches.   Once all the fritters have been cooked serve with a spicy tomato sauce.

Tear and Share Bread

4 Mar

There is something wonderfully decadent about weekend breakfasts. Especially when the day is grey and rainy and you have a full day of nothing to do stretching out in front of you. If you’re like me though, you’ve probably had your fill of full English fry ups. Don’t get me wrong, I love bacon just as much, if not more, than the next born again carnivore, but sometimes I want something a little less greasy. I also want something a little more satisfying and indulgent than muesli and this bread is the perfect balance between the two.

This is definitely a lazy morning breakfast, if you’re rushing to get somewhere it might not be the breakfast for you. It doesn’t require much work on your part, but it does need 40 minutes or so to rise and about 20 minutes to bake.

Again this is one of those wonderful recipes where you can adjust it to suit your own tastes and use whatever you have to hand. Start with

  • 1 quantity of your favourite bread dough (bought, made up from a packet or from scratch)
  • 60gm of butter
  • ¼ cup of sugar
  • 2 Tbs of cinnamon
  • ½ cup of toasted walnuts
  • 2 tsps of vanilla essence

Melt the butter in a small saucepan and add the vanilla essence. Roll the dough into a rough rectangle and then brush on the butter, leaving a space of about two centimeters on one of the long sides of the rectangle . Sprinkle on the sugar, the cinnamon and the walnuts.

Then starting on the side where the butter is brushed to the edge, roll the dough into a long cigar shape finishing on the side where you left the space.

Using a sharp knife dusted in flour cut the cigar into seven or eight equal pieces and place in a pie or spring form tin.

Cover the dough with a tea towel and leave in a warm place to rise for about 40 minutes. This is usually where I take the dog for a walk while the BH serenades me with sonorous snoring from the bedroom.

Once the dough has doubled in size, preheat the oven to about 220ºC and bake the bread for about 20 minutes.

Once the bread is baked, leave to cool for about 10 minutes then tear off a hunk and serve hot with coffee and orange juice.

Now while breakfast is all very well this also makes a great alternative to dinner party rolls. It also works as side at a BBQ (Braai) and as tea bread. All you have to do is juggle up the dough you use and filling.  In this one, I spread a layer of sun-dried tomato pesto on wholemeal dough and topped it with cheese and fresh basil. On other occasions I peal, core and chop 2-3 apples and then soften them with some butter and vanilla essence in a saucepan on medium heat for about 10 mins and then puree.  Spread this puree on the bread and sprinkle on some cinnamon.  Sprinkle the top of the rolls with sugar before baking and enjoy.  The possibilities are endless.

Piggy Bites

22 Jan

There are lots of reasons not to start a food blog. It takes huge amounts of time. I don’t have picture perfect cooking equipment and I have a kitchen the size of a postage stamp. I am not now nor will I ever be a photographer. There are about a zillion other food bloggers out there who have all done a better job than I could ever hope to. I mean they’re real chefs or food stylists or BOTH! Did I mention how much time it takes?

There are however a couple of reasons to start one though. The first being a love for cooking and coming up with new recipes and an incessant need to talk about food. The second being when your better half, or BH.  tells you that if you don’t stop talking about food blogging and actually start doing it, he’s never going to talk to you again.  And you love him all the more for it.

So this it the outcome. The first recipe we’re going to tackle is a new favourite of my BH. I like to call them caramelised apple, sage and pork stuffing balls lovingly wrapped in crisp salty bacon.  He likes to call them Piggy Bites.

First up, the ingredients. These don’t have to be exact.  The list below will make ten bites with left over filling.

  • 250 gm minced pork
  • 2 apples
  • 20 rashers of streaky bacon
  • 50 gm bread crumbs
  • 16 sage leaves (10 whole and 6 finely chopped)
  • 1 egg
  • 30 gm butter
  • salt
  • pepper

First you’re going to need to toast the bread crumbs until they’re lightly golden and crispy.  They should resemble panko crumbs.   Alternatively just use panko crumbs.  I toast the bread at 200°C and then leave the oven on so it’s ready to bake the bites.

While these are toasting, peal and cut the apples into wedges.   Then melt the butter in a small pan and caramelise the apples to sweeten and soften their flavour.  They should land up looking something like this.

Once the apples have cooled, chop them really finely or even process them into a puree, depending on your taste.  Add the apples, pork, crumbs, egg, salt, pepper and the finely chopped sage into a bowl and get stuck in with both hands and mix.

Then haul out your muffin tin and place a piece of bacon in one of the cups.  Top the bacon with a sage leaf and then place another piece of bacon at a right angle on top of that.  Make a small stuffing ball and place it on top of the bacon and then fold the over lapping bacon pieces over the stuffing.  Secure with a cocktail stick. Something like this.

Once you have ten muffin tin holes filled with bacon-ey goodness, pop the tin into the preheated oven and bake for 40 -45 mins.  I tend to serve these for breakfast and this gives me enough time to get eggs scrambled, bread toasted juice squeezed and coffee percolated.  Enjoy!

P.S.  They also work really well as a stuffing side for your Christmas/Thanksgiving turkey.

oh.four.one.

the port elizabeth blogger

The Banting Cook

Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

Primal Perks

Passionately sharing info about the paleo/primal, high fat/low carb diet and lifestyle

With All My Affection

A Montreal Lifestyle Blog

Mrs Stanton's Makes

Bake. Craft. Review. Create.

China through the Eyes of a Chinese-American.

Trying to make my difference in the world by teaching English in underdeveloped China for the next two years as a Teach for China Fellow.

Carlygrey

Photography and Adventure - Greater Things to Come

The epicurean kitten

Not what we have, but what we enjoy constitutes our abundance, Epicurus

Whole to the Core Blog

Being fit and healthy. Living the Abundant Life

Kate's Travel Tales

A technological advance on quill and ink on parchment in airmail envelopes

Love.Food.Asia.

the taste of asia

alifemoment

Colourful Good Food & Positive Lifestyle

adorable life

eat,craft,travel,love...in short live your life and njoy

MY FRENCH HEAVEN

Food, Photography & Joie de Vivre

Nourishing Jessica

People who love to eat are always the best people

LOOK WHAT I MADE ...

A handcrafted life is a happy life.

andcece

eat. sleep. adventure.