Posts tagged ‘breakfast’

Strawberry-Nutella Crepes w/ Honey-Cardamom Yogurt Sauce

I remember when I used to get excited to see a crepe cafe. There’s something that feel special about eating them, especially along with a big cup of good cappuccino! However the cost is too much for something so simple. So, I had to try to make them at home. They came out great and are super simple!

Crepe Batter:

  • 2 eggs
  • 1c milk (I used vanilla soy milk)
  • 2 Tbs sugar
  • 2/3c flour
  • 2 Tbs melted butter

Yogurt sauce:

  • 1c yogurt
  • 1/4c honey or to taste
  • 1/2 tsp ground cardamom powder

Slice the strawberries and make the yogurt sauce before getting started on the crepes. It will be fast moving from then.

Put all ingredients into blender or mixie and blend till there are no lumps. It will be very thin.

Heat a small nonstick pan over medium heat. Pour a quarter to third cup of batter into one edge of the pan. Quickly tilt the pan in a circular motion so the crepe coats the pan in a very thin layer. Cook for a minute or two until just starting to turn light brown. Flip and cook on the other side for 30 seconds. Flip again and transfer to a place. Spread a small amount of nutella, top with slices strawberries and then fold the crepe over in thirds or fourths for triangle shapes. Top with a little yogurt sauce (or some whipped cream).

Sending to Priya and  Pari’s Veggig/fruit a month- Strawberry and Chaya’s Lets do lunch

Honey Lavender Oatmeal Squares

I was inspired when I saw this lovely post over at the very well loved Tartlette. I like the idea of using lavender, which I have in my cupboard, but really don’t know where to use it. I followed her recipe, except leaving out the eggs and adding ground flax seeds instead.

  • 1/2 c whole wheat pastry flour
  • 3/4c rolled oats
  • 1/4 tsp cardamom powder
  • 1/3c chopped almonds
  • 1/4c chopped dried apricots
  • 1 tsp dried lavender buds
  • 1 Tbs ground flax seeds
  • pinch of baking soda
  • 1/4c yogurt
  • 1tsp vanilla extract
  • 1/4c honey (I think it could use a little more honey, so I would up this to maybe 1/3c)

Preheat oven to 350

Mix everything together into a dough. Press the dough on a baking sheet lined with parchment paper, into a rectangle or square shape. cut into bar shapes. Bake 10-12 minutes and cool on a wire rack.

I am sending this to Priya’s and Kiran’s Cooking with whole grains- Oats

Lemon Ginger Poppyseed Muffins – a little bite of sunshine

On these cold winter days, we need something to perk us up. Put a spring in our step. For me, that is lemons.

The first time JF and I met, we had lemon poppyseed muffins. He commented how those were his favorite, and so, they always remind me of that day. 😀

This recipe has been in my box at least four years. Four years! I had written it down out of a cookbook called Luscious Lemon Desserts. I totally lurrrve lemon!! I saw another popular lemon muffin recipe online, but using just one little lemon… it definitely did not have enough intense lemon punch for me. Lemon flavoring? No way. I did change a few things from the original; less butter, less poppyseed (I like a lot of poppyseed, but wasn’t brave enough to add the whole 3 Tablespoons the recipe called for), cake flour and whole wheat pastry flour, and the addition of ginger, which I think subtly enhances the lemony-ness. Feel free to leave it out if that aint your thing.

  • 1c cake flour
  • 3/4c whole wheat pastry flour (or you can use all purpose flour in total of 1 +3/4c)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1.5 Tbs poppyseeds
  • zest of 2-3 lemons
  • 3/4c sugar
  • 4 Tbs (4 ounces) or half stick of butter, melted
  • 2 eggs, room temperature
  • juice of 2 l lemons (I got 1/3c) Meyer lemons are great too!
  • 1/2c milk, room temperature or slightly warmed but not hot
  • 1/2 tsp grated ginger (optional)(increase for more intense ginger taste)

Preheat oven to 375

Rub together lemon zest and sugar in a bowl, and let it sit while you finish the other tasks. This will infuse the sugar with the lovely lemon aroma.

Line muffin tins with papers or grease them.

Mix or sift together dry ingredients. Stir in poppyseeds.

Beat together the eggs and sugar. Stir in the butter, milk, and lemon juice. Add the flour mix and stir until it just comes together without overmixing. Its okay if there is a little flour not totally incorporated. This will make for very tender muffins. Just to let you know, when I added the dry to wet, it bubbled up quite a bit due to the lemon juice reacting to the baking soda. Thats fine. If you want to wait for it to calm down, it wont affect the final product either! Spoon into the muffin tins.

Bake for 15 minutes or so. It may still look pale on top. You don’t have to let them turn golden because the pale ones are more moist.

Optional Glaze:

I like the glaze for an extra lemon zing, but its good without too!

Just stir together powdered/confectioners sugar with lemon juice till you get a pourable consistency. A good starting point is 1/2c powdered sugar and juice of half a lemon, depending on how much glaze you like.

I’m linking this to Seasonal Sunday.

Eggs poached in a spicy tomato sauce – Shakshuka!

Shakshuka means “all mixed up” in Hebrew and is a popular Isreali breakfast. There is some debate as to the origins of the dish with some claiming it from Libya, Morroco, Turkey and others. (Source: here) When I saw this recipe at foodblog and the dog I thought it looked so delicious and simple and I had all the ingredients for it. When the time came to make it, I started thinking maybe it is too simple, and not worth the extra effort… But I was so wrong!!! It may sound like a simple eggs and tomatoes but the way the flavors come together are really something special. I did not change much, and we had it with my homemade bread. A wonderful weekend brunch!

  • olive oil
  • 2 green chilies minced
  • 1 small red onion chopped
  • 2 cloves garlic chopped
  • 1c or so canned tomatoes (I had some whole peeled san marzano in my freezer, yay!)
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder (or 1 tsp paprika)
  • 1/4c water
  • salt
  • 4 eggs
  • ground black pepper
  • feta cheese
  • coriander leaves (cilantro) chopped

Heat oil in a 10-12 in skillet. Add the green chili and onion and saute for a bit. Then add the garlic. Once the onions are translucent, add in the spices, then the tomatoes and salt. Reduce heat and cook until it is thickened. Stir the mixture, then add in the water and then crack the eggs into the sauce. I like to sprinkle the tops of the eggs with some salt and pepper. Cover with a lid and cook 5 minutes or until the yolks are just set. I accidentally overcooked it, so it was more like soft boiled eggs, but still yummy! Sprinkle with feta cheese and chopped coriander. Serve with warm bread ( I lightly toasted mine in another pan).

Sending to DNSW E at Akila’s Kitchen.

Barley Sakkarai Pongal

This recipe couldn’t have come at a better time… As you may know, I am on a challenge to clean out the cupboards around here, and looking for uses for barley, condensed milk, among other things including moong dal, dried fruits. Perrrfect.

I saw this at Veena’s and the original recipe which I followed is at Priya’s.

Couldn’t be more simple!

1/2c pearled barley
1/2c split moong dal
1 can sweetened condensed milk
1/2tsp cardamom powder
ghee
cashews
raisins

Wash well, then pressure cook dal and barley with 3c water for 4 whistles. Release pressure and add condensed milk. Cook a 5-10 mins until thickened. In meantime roast cashews and raisins in ghee. Add to the pongal with cardamom powder.

So yummy!

Click here to read more about Pongal from Lakshmi.

Sending this to Kurinji’s Pongal Feast Event!

Pongalo Pongal! Happy Pongal to all my Tamil friends!

 

Very Good Banana Nut Muffins

I was searching for a new recipe to use overripe bananas a while back, and found this one at Noble Pig and bookmarked it. The interesting thing about this recipe is that it finally makes it clear the ratio of wet to dry ingredients for the best muffins. Other tips she gives is to mix the batter very lightly and leave some clumps of flour. One that I never tried before is to sprinkle with sugar and then spray with oil to produce a crisp top. I never buy spray oils, but JF picked up one of these Misto sprayers(I swear that man loves to shop more than me.), in which you fill your own oil and pump to produce the spray. No chemicals. I used it for the first time on these. 🙂

Another thing I liked is that I could use 3 bananas. I just changed a couple things. Here is what I did:

3 ripe bananas, mashed (you can also use 2)
1 egg
3 TBS butter, melted and cooled slightly
1-1/2 tsp vanilla
1-2 Tbs strong coffee (optional)
Milk ~ add only enough milk to make your wet ingredients equal two cups (I used kefir, you can also use buttermilk)
1 cup all-purpose flour
1/2 cup whole wheat pastry flour (or use fully all purpose)
3/4 cup sugar, plus more for sprinkling
1 teaspoon salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon or pie spice
pinch ground nutmeg
1 cup chopped pecans (or walnuts or a mix of both)
Cooking spray(optional)

Preheat oven to 350 and line muffin pans with papers or grease them well.

Toast the pecans (optional) in a small skillet. Mash the bananas.

In one bowl mix the dry ingredients: sugar, flours, baking powder, baking soda, salt, spices and nuts.

Now, if you have a 2c or 4c glass pyrex measuring cup that is perfect for this. I used a 2 c one. Beat the egg in the measuring cup. Pour the mashed bananas in. Add the coffee (next time I wouldn’t add this because I don’t think it added to the flavor) and the vanilla. Now see how close to the 2c line your ingredients are. Since I used 3 bananas mine was very close, and I think I only used around 2 TBS of the kefir. (Next time I will try this without egg and add ground flax seeds).

Add the wet ingredients to dry. Fold it in carefully around 10 strokes. Its okay if there are still clumps of flour! Spoon into the muffin cups. Then sprinkle generously on top with sugar and spraylightly with cooking spray oil. If you dont have the spray, you can use demera or turbinado sugar which is coarse and golden and wonderful and I often use this to top muffins or scones, when I splurge on buying some.

Pop into the oven for 20-24 mins or until a toothpick comes out clean.

This is going to Aipi’s Bookmarked Recipes Volume 24!

Carrot Cake Pancakes – Vegan

A few weeks ago I was listening to Splendid Table on NPR and someone had mentioned carrot cake pancakes. Immediately I had visions of how I would make them… the softened carrot, perfectly spiced, but with something to make it extra special. Honey butter! yeahhh. Anyway, I promptly forgot about this until recently.

I had a few things in the fridge to use up, and here it was Saturday morning, thinking what to make for breakfast. Then it struck me. Vegan carrot cake pancakes!

Here is what I did:

gorgeous shredded carrot

  • 1 heaped cup flour (I like to mix all purpose and whole wheat pastry flour)
  • 1tsp cinnamon
  • 1/4 tsp each of ground ginger, allspice, cardamom
  • pinch of freshly grated nutmeg and powdered clove
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/4 chopped walnuts
  • 1TBS flax seeds (ground)
  • 1/4c water
  • 1TBS apple cider vinegar
  • 1TBS brown sugar
  • 1c thick coconut milk + 1/4c  water(or more as needed) or use any milk of your choice such as almond, soy, etc. undiluted
  • @1c grated carrot (or 2 medium)

Honey Butter (not vegan):

West Virginia Knotweed Honey

  • 3TBS butter softened
  • 2TBS honey
  • 1tsp orange zest

To make the honey butter, keep butter at room temperature until softened. Mix in the honey and orange zest until well combined.

*A note about the honey* I love to pick up local honeys when I’m travelling and this is one we got as we were driving through WV. It was labeled as Bamboo Knotweed.  I really like buying different varieties of honey and tasting the unique qualities!

To make the  “flax egg” combine ground flax seeds and water in a small bowl and keep aside for 5 minutes. It works better if the water is warm. After a few minutes it will be a gel-like consistency similar to egg whites.

Combine dry ingredients in one bowl, and stir well. In another bowl mix the flax egg, sugar, coconut milk, and carrot. Stir the dry ingredients into the wet until just combined, be careful not to overmix. Stir in the walnuts.

Heat an iron or nonstick skillet until water sizzles when sprinkled on it. Put a thin film of butter in the bottom of the pan. Pour or ladle the batter in the pan, fitting 3-4 pancakes around 4 inches each. Once bubbles appear on the surface and it is golden brown underneath, flip them over. Serve with honey butter and some extra honey.

Orange Cranberry Chocolate Chip Scones

Whew, thats a mouthful! Today I was craving for something sweet, but not too decadent. Something with orange flavor(I’ve been into oranges lately). And maybe chocolate (when is not a good time for chocolate?). I had some cranberries in the fridge and white chocolate- cranberry is a great combination. So is orange-cranberry. I like dark chocolate better than white… so throw those in as well. And thats how I came up with this recipe. 🙂 It was perfect!

  • 2 c flour
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 5 TBS cold butter
  • zest of one orange
  • 1/4c sugar
  • 1/2c dried cranberries
  • 1/4c semisweet chocolate chips
  • 1/4c white chocolate chips (trader joes are the best for these!)
  • 3/4- 1 c any of the following or a combination: milk, buttermilk, cream, yogurt(thinned with milk), kefir
  • 1 tsp vanilla extract

Glaze: (double this if you like to cover them.. this is just enough for a drizzle)

  • 1/4c powdered sugar
  • orange juice to make a thick consistency (less than half an orange)
  • another orange zest

Preheat oven to 400

Zest an orange and mix with the sugar. Keep aside.

Mix flour, baking powder, and salt in a bowl. Cut the 5 tbs of butter into horizontal slices, then cut the slices in half vertically. Turn on their sides and then cut vertically into thirds. You will have small cubes, which is easier to blend with the flour. Cut into the flour with a fork, pastry cutter, food processor, or your hands (be careful not to “melt” the butter with the heat of your hands). There should be small crumbs with no large clumps of butter. Stir in the sugar, cranberries and choc chips. Measure 3/4c of  the liquid(milk) and add the vanilla. Stir into the flour. You may need to add more a TBS at a time. The dough should be slightly sticky. Do not knead the dough, just bring it together in a ball. Using a little extra flour as needed, pat into a 1.5 inch thick round. Cut the round into 8 triangles. Place the triangles slightly apart on a baking sheet (I line it with parchment paper). Bake for 15 mins until the tops are starting to turn slightly golden on the edges.

To make the glaze, just mix the powdered sugar with orange zest and juice. Keep it thick because it will “melt” onto the scones and become thinner. Pour or drizzle the glaze on while still hot.

I’m sending this to Bake Off at Versatile Kitchen.

Chocolate Covered Strawberry Frappe

OK, the strawberries aren’t exactly chocolate “covered”  but that’s the taste this reminded me of. If you feel like having something chocolatey but not too rich or high in calories, not to mention quick, this is great for satisfying those cravings. (If you don’t mind the calories, go for this one or this :D)

You can see that I spilled it, trying to get a better picture angle. Sigh.

1/2c strawberries, frozen

1/2c ice

1c milk

3 -4 TBS chocolate syrup

(Here is how to make homemade chocolate syrup!)

Blend it all together! How easy is that?

This is my submission to Virtual Party – Beverages hosted by US Masala and from my home kitchen.

Donna’s Delectable Honey Oatmeal Bread – with raisin cinnamon swirl

My good friend Donna gave me this recipe and its one of the best breads I’ve tried! This time I decided to add the raisin cinnamon swirl and it went perfectly together, no added sugar needed. I do think I should have been a little more patient on the second rise, and maybe should not have used a larger pan, so the bread would have had more height. I also read that “bark” spices like cinnamon can inhibit the yeast. With or without the raisin cinnamon swirl, this bread is really tasty. Soft and slightly sweet, great reheated, and fun to know you can make bread this easily!

Here is the recipe as she gave it to me:

  • 1c old fashioned oats
  • 1c boiling water
  • 1/3c honey
  • 1/4c/4tbs/half stick of butter, melted
  • 1 tsp salt
  • 1 envelope/.25 oz quick rise yeast
  • 1/4c of warm water (105-115 degrees F)
  • 3.5- 4 c flour (I use half bread flour when I have it)
  • 1t milk and 1Tbs oats for topping the bread, optional

Combine oats with the boiling water and let it sit 5 mins. Add yeast to the warm water, and let it activate, also 5 minutes or so. To the oats (you can do this in the bowl you will mix the dough in itself) add honey and butter and salt. Then pour in the yeast mixture. Then add 3 c of flour and blend it in. Knead in an additional 1/2-1 c of flour as needed to make a soft dough. Knead until smooth for 6-8 minutes. Cover and let it rest 10 minutes (I did a traditional “double rise”(let the dough rise to double its size in about 1-2 hours) because I was going out, so if you let it rise longer thats also fine. She says the short rest works for her too).  Grease a 9×5 bread pan. Roll the dough out to a 8×15 inch rectangle. (This is when I added the swirl. I just sprinkled raisins on top of the dough and pressed them in firmly. Then I sprinkled some cinnamon powder. Thats it!) Roll it up from the 8 inch side jellyroll style. Pinch the ends and tuck them under the bread. Place it seam side down in the loaf pan. Cover with a damp cloth and let it rise to double its size (at least 45 mins).

Preheat oven to 375.  Brush a tiny bit of milk over the top and sprinkle on the oats – optional but it will look pretty. I forgot to do this. Bake for around 40 minutes, until the top is golden brown and the bread sounds hollow when tapped on the bottom. Remove from the pan and place on a cooling rack. Try to resist the urge to cut into it while hot, hehe.  You can reheat this in the microwave or toast it and have with butter, that’s how I like it.

I am submitting this to BBD#34: Breads with Grains hosted by Swathi and originated by Zorra

Also submitting this to Yeastspotting.

And to Tasty Tuesdays.

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