I woke up with a sweet tooth this morning, so decided to go with some pancakes. I am a sucker for anything cinnamon-raisin, so it seemed the perfect combination for the situation.
- Flour 1/2 cup (for lighter pancakes use self rising)
- Porridge Oats 1/2 cup
- Raisins 1/4 cup
- Baking Powder 1/2 tsp
- Egg 1
- Soy Milk (any milk will do) 250 ml (approx 1 cup)
- Coconut Oil 1 Tbs (any vegetable oil will do, but I like the sweet hint in the pancake)
- Cinnamon 1 tsp
- Salt pinch
Combine the flour, oats, baking powder, cinnamon, and salt in a bowl and mix well. Add a beaten egg and the raisins. Stir in the milk until it makes a fluid, but not watery batter. Heat the oil in a frying pan, and make sure the pan is well coated. Pour any excess oil into the batter and mix. Take a tiny amount of the batter and drip it into the pan. When it sizzles and starts to take the form of a tiny pancake, take a ladle full of the batter into the pan and allow it to spread into a pancake. When bubbles form, and the indents caused by them remain, carefully flip the pancake to allow the other side to cook (about 1-2 minutes). Repeat the ladling process until all the batter is used.
Serve with butter and your choice of toppings (on this occasion I used 1 Tbs of golden syrup).
Rösti and Eggs
Here I am with another recipe idea. No, this isn’t becoming a daily feature on my site, and I do hope to get back into having a weekly “foodie” slot once life gets back to “normal.” But as life is not “normal” and I am trying to not have a limited selection of pantry items become monotonous, I will try to “keep it fresh.” With 25 kilos of potatoes and four dozen eggs on hand, here is the Breakfast Rösti.
- Potatoes 2 medium
- Onion 1/2
- Egg 1
- Garlic 2 cloves
- Fresh Parsley 1/8 cup
- Pepper pinch
- Salt 2 tsp then to taste
- Oil 1 Tbs
- Butter 1 pat
Wash and peel the potatoes and rinse well. Shred these into a large bowl. Finely dice the onion, parsley, and garlic. Add these to the potato. Add 2 tsp of salt and mix well. Let stand 5 to 10 minutes. Squeeze the excess liquid from the bowl, and add the egg and pepper. Stir well and form into patties (I used a burger press). Melt the butter in a frying pan, and add the oil to reduce burning. Bring to medium to high heat. When a drop of water dances on the pan, add the rösti patties and allow to brown on the bottom (3 to 4 minutes). Carefully flip the patties and allow the other side to caramelise (2-3 minutes) If either side is not golden flip again until at desired appearance. Sprinkle with salt and place on a plate to serve.
Since I have been in lock-down, I have a lot more time to make a cooked breakfast in the mornings. That said, the number of eggs and fried potatoes that I should (rather than could) consume has led me to alternate them with oats. While hot porridge is actually one of my favourite day-starters, they are not always practical, so I have been using several variations of cold “overnight” oat recipes that I use during the typical rushed “go to school” days of the past. These are easy and convenient as they are ready for the on- the-go approach to breakfast.
- Porridge Oats 1/2 cup
- Unsweetened Soy Milk (any milk will do)125 ml
- Stevia 1/2 tsp or Sugar* 2 tsp
- Cinnamon 1/2 tsp
- Fruit as below
In a wide mouth glass or small bowl (I personally find an repurposed salsa jar the perfect size) add the oats, cinnamon, and sweetening. Add the fruit and mix well. Then pour the milk over the dry ingredients, stir once or twice and place in the fridge over night. That’s all there is to it.
For the “fruit” I have used the following variations –
- Raisins 1/8 cup
- Figs 2 diced
- Dates 2 diced
- Seedless Clementine segmented
- Honey 1 Tbs *omit other sweetening for this one
- Dried Apple 2 rings diced
- Almonds 1 Tbs slivered
I debated whether to post this under Bible Foods or not, and decided for accuracy’s sake to call it breakfast or dessert instead. Most all of the ingredients (minus processed sugar or stavia) would have been available in one form or another in biblical times, but I will remain cautious in how I bill it. That said these are tasty, and a little different.
- Figs 1/2 cup diced
- Pistachios 1/4 cup shelled and crushed
- Plain Flour 1 cup
- Baking Powder 1 tsp
- Eggs 2
- Buttermilk 1 1/2 cups
- Stavia 1 tsp (or 1 Tbs Sugar)
- Salt 1/2 tsp
- Sunflower Oil 1 Tbs
Crush the nuts and finely dice the figs. Then in a mixing bowl add the flour, baking powder, salt and sweetener. In a separate bowl whip the eggs until evenly orange, and then stir in the oil, and milk. Pour this into the dry mixture and mix well. Then stir in fruit and nuts. Place a lightly greased pan over medium high heat and when hot drop a tiny amount of the batter into the pan. If it bubbles and begins to take a “cake” consistency, then add a few Tbs of the batter to the pan. When this browns on the edges, and bubbles appear in the centre which leave cavities when they pop, then flip the pancake with a spatula. Allow all liquid in the batter to cook firm then remove the pancake from the heat, and repeat the process until the batter is used up.
This is flavour burst dish to liven up a breakfast or brunch. It has a nice balance of herbs, and they bring out the best in the eggs, and compliment the mushrooms. It can be done in one pan or two, but I use the one pan method.
- Eggs 3 large
- Oregano 1/2 tsp
- Basil 1/2 tsp
- Garlic Powder 1/8 to 1/4 tsp (to taste)
- Parsley 1 tsp
- Mushrooms 6 medium
- Olive Oil 2 tsp
- Salt to taste
Chop the mushrooms into small pieces and set aside. Heat 1 tsp of oil in a frying or omelette pan and add the mushrooms. Stir as they brown and reduce, ans add salt to taste. In a bowl crack the eggs and add the herbs and seasoning. Whisk well until thoroughly blended. Remove the mushrooms from the pan into a small dish, and reduce the heat under the pan to medium. Add the remaining oil to the pan and spread evenly. Then pour the egg mixture into the pan making sure it covers the entire bottom. As it begins to thicken (30 seconds to a minute) use a spatula to lift one end and allow the remaining liquid egg to run under the cooked portion, do this until the top of the omelette is nearly dry. The carefully flip the eggs over in a single sheet to cook remaining mixture. Spoon the mushrooms evenly on 1/2 of the egg, and fold the remaining half over the top. Place on a plate when warmed all the way through using a spatula. Serve with buttered toast, and optional ketchup.
Much is made about the benefits of green tea. Personally, I like the taste and that is more of a factor in trying it in a recipe than the anti-oxidants, etc.. This particular smoothie can be made with or without ice. I find it is much more convenient for breakfast without it, though it does make a nice afternoon cooler if made with it. The sweetener can also be seen as optional. I usually don’t find it necessary, though the tea can have a little bitterness.
- Green Tea 2 tea bags
- Pineapple 1 cup chopped fresh
- Banana 1/2
- Coconut Milk 250 ml
- Stevia to taste
- Ice 4-6 cubes
Brew the tea in 250 ml of water for approximately 5 minutes and then allow to cool. Add to a blender with the fruit and blitz till smooth, add ice and blend to desired consistency. Add stevia to mixture to taste (I didn’t find it necessary).
This makes 2 good sized glasses.