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Archive for the ‘Breakfast’ Category

Banana And Date Muffins

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Banana and Date Muffins

I know, I know. These muffins look so dull and boring. And you’r right, they do look dull and boring. BUT they are soft, spongy, delicious and healthy. So for those of you whos New Years resolution was to eat healthier, this one is for you. Personally I can do without the chocolate chips on top, the muffins are wonderful all by themselves. I hope you enjoy them as much as I did.

Banana and Date Muffins (makes 10-11 muffins)

Ingredients: 

1 cup pitted whole dates (150 g)

2 cup oats (170 g)

3 rips bananas

2 eggs

1 teaspoon baking soda

a pinch of salt

a big pinch of cinnamon

optional, chocolate chips for sprinkling

Directions:

Preheat oven to 350 degrees F (176 degrees C). Grease a muffin tin and set aside.

Remove the pits from dates and place in a heat-proof bowl. Bring a small amount of water to a boil and pour water over dates, let sit for 10-15 minutes.

Drain water from dates. Place dates, oats, bananas, eggs, baking soda, salt and cinnamon in a food processor or a blender and process until smooth. This could take a couple of minutes depending on the softness of the dates. Pour batter into prepared muffin tin, sprinkle with chocolate chips if desired. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Enjoy!

Source: adapted from Pinch Of Yum

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Pumpkin Cinnamon Bun

Pumpkin Cinnamon Bun

Pumpkin🎃 It wouldn’t be Fall without a pumpkin recipe. These Pumpkin Cinnamon Buns were soft and flavorful and super delicious served right out of the oven. No need to say that they were a huge hit here in our house.

Making Pumpkin Cinnamon Buns

Making Pumpkin Cinnamon Buns

The dough was a little sticky in the beginning, but after a quick kneading and adding in a little more flour, the dough was smooth as butter to work with. Once it came time to slicing the dough, it would get smooched by the knife, but no worries, just gently press it round again and place it onto your baking dish.

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns  (makes 28 servings)

Ingredients:

Dough:

1 1/2 cup milk (12 fl oz or 3 1/2 dl)

1/2 cup sugar (100 g)

1 package active dry yeast (2 1/4 tsp or 8 g)

1 cup pumpkin puree (250 g)

1/2 cup vegetable oil (4 fl oz or 1 dl)

4 1/2 cups all-purpose flour (610 g)

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 tsp salt

Remonce Filling:

5.3 oz butter (150 g)

8.8 oz dark brown sugar (250 g)

1 tablespoon cinnamon

1 teaspoon pumpkin pie spice

2.6 oz marzipan, grated (75 g)

Icing:

7 oz confectioners sugar (200 g)

2-3 tablespoons cold water

Directions:

Line baking sheet with parchment paper, or if you prefer, grease a baking dish with butter and set aside.

Making the dough: Sift together flour, cinnamon, nutmeg, ginger and salt, set aside. Pour milk and sugar into a large saucepan and heat until between 100-110 degrees F (37-43 degrees C). Sprinkle yeast over milk and let sit for 10 minutes. Add pumpkin and oil, stir to combine. Pour liquid into bowl of stand-mixer and on low speed add dry ingredients in increments. Mix only until combined, dough will be sticky. Place dough into a bowl and cover with a clean tea towel. Place bowl in a warm location and allow to rise for 1 hour.

Preheat oven to 350 degrees F (175 degrees C)

Making the fillling: Melt butter, brown sugar, cinnamon, pumpkin pie spice and marzipan in a small saucepan, stir to combine.

Making the rolls: When dough has doubled in size, sprinkle work surface generously with flour. Give dough a quick kneading adding more flour just until dough is no longer sticky. Roll dough out to approximately 16 by 26 inches. Spread filling out over dough. Starting at the longest length, roll dough into a log ending with seam side down. Slice dough into 3/4 to 1 inch (2 to 2.5 cm) slices and place them on baking sheet or into baking dish. Cover with tea towel and allow to rise for another 20-30 minutes. Bake in preheated oven for 25-30 minutes.

Add water in small increments to confectioners sugar, stir to combine. Sprinkle icing over hot rolls and serve warm. Enjoy!

Source: inspired by Pioneer Woman

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Mini Quiche

Mini Quiche

If you make your own Mørdej (shortcrust or pie/tart dough), typically you’ll have a little left-over dough. What I do with that dough, is rolling it out to a thin round disc, store it in the refrigerator or freezer, until ready to use. If frozen, let them thaw in the refrigerator. Then make these wonderful little Mini Quiches. They are super tasty, can be served as appetizers, breakfast or as a side dish. You can go crazy adding pretty much whatever ingredients you like, or you can make them pretty basic, as I did here. I any case, they are delicious and make great use of that left-over dough.

Making mini quiche

Making mini quiche

Ingredients: (make a many or as few as you like)

frozen dough, thawed

egg, 1 per tart

chives

a sprinkle of salt

Directions:

Preheat oven to 375 degrees F (190 degrees C). Butter tart shells (3 1/2 inch or 9 cm) thoroughly with butter. If dough is not already rolled out, roll a small amount of dough into a thin 5 1/2 inch circle (14 cm). Fit dough inside tart shell. Line with tinfoil and beans or pie weights to prevent dough from bubbling up. Pre-bake shells in preheated oven for 10 minutes. Remove shells from oven, take off foil and pie weights and let rest while eggs are prepared.

Use 1 egg for each shell. Beat each egg with a fork. Add chives and sprinkle a little salt. Pour 1 prepared egg into each shell. Place shells onto a baking sheet and bake in preheated oven for 20-25 minutes or until center is set. Enjoy!

Source: My Danish Kitchen

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Hvedebrød aka Franskbrød

Hvedebrød aka Franskbrød

When my parents learned that I was going to move all the way to America, my mother gave me this wonderful baking book. This book has so many wonderful recipes in it and I have read the book from cover to cover many times. But imaging that in the past 27 years I have been living in this country, I have never actually baked a recipe from it…until today 🙂 The excuses as to why not, are many but the main one has always been conversions. Well by now I am finally comfortable with metric to US conversions and so I picked up this great book once again and decided that the time had finally arrived.

Lademanns Brødbagebog - a gift from my mother

Lademanns Brødbagebog – a gift from my mother

I wanted to pick something very familiar that I grew up with and Hvedebrød, aka Franskbrød as we called it, was always my favorite. I know that this bread is probably very outdated since today’s popular breads tend to be very healthy and loaded with seeds and different types of whole flour but this Franskbrød still holds a special spot in my heart ♥

Hvedebrød aka Franskbrød

Hvedebrød aka Franskbrød

Ingredients:

1/2 liter water (5 deciliter or 17 fluid ounces)

2 1/4 teaspoons active dry yeast (or 25 gram cake/fresh yeast)

1 teaspoon sugar

2 teaspoon salt

750 gram all-purpose flour (25.5 ounces)

Directions:

Heat water to 100-110 degrees F (37-43 degrees C). Sprinkle active dry yeast over warm water and give a quick stir, let sit for 10 minutes. Pour water/yeast mixture into mixing bowl, add sugar and salt. With the mixer on medium-low add flour in small increments, you may end up holding back a little of the flour . Mix until dough starts to let go from the sides of the bowl. Place dough into a clean bowl sprinkled with a little flour and cover with a clean, dry tea-towel. Place in a warm location and let rise until double in size, approx 45-55 minutes.

Spray a 9 x 5 x 3 inch baking pan with baking spray and dust pan with flour, set aside. Sprinkle work surface with a little flour and give dough a quick knead to deflate. Shape dough into a log and place into prepared baking pan. Cover with tea-towel, place in a warm location and let rise for another 20 minutes.

Preheat oven to 390 degrees F (200 degrees C). Fill an oven-proof bowl with hot water and place in oven on the lowest rack.

If desired, once the dough has risen, cut slits into dough with razor blade or a very sharp knife. Brush top of dough with a little milk or water. Place dough on the middle rack in oven and bake for 35-40 minutes. Bread is always best when eaten fresh but is also very good 1 or 2 days old and toasted. Enjoy!

Source: Lademanns Brødbagebog

This post has been submitted to YeastSpotting

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Strawberry Rhubarb Champagne Jam

Strawberry Rhubarb Champagne Jam

Let me tell you about this perfectly delicious Strawberry Rhubarb Champagne Jam. This jam has a really intense flavor, a fabulous bright red color and a slightly loose set (which I like). It reminds me of a perfectly clear and sunny September afternoon with no humidity, simply perfect! My husband, who never really cared for jam before, is going crazy over this jam and it has now become his favorite special treat.

Strawberry Rhubarb Champagne Jam

Strawberry Rhubarb Champagne Jam

I have been interested in making my own jam for a long time but it always seemed really complicated. There is a lot to learn about canning, enough to write a book, which is not my intention in this post. So I am going to recommend that you invest in one or two books to help you understand the entire process and to be able to obtain a product that is safe to eat and has a long shelf life.

Making Jam

Making Jam

I don’t have all the equipment that is suggested but after having made this jam a couple of times, I now know what equipment is essential to make the process easier for myself. Ideally you want a canning pot which comes with a rack that holds the jars, however, a large stock pot can do the same job but it must be large enough to cover jars with 1 inch of water and to prevent the jars from cracking you can place a small folded clean dish towel or a stainless steel trivet at the bottom of the pan. You also need a wooden spoon, a small stainless steel ladle, stainless steel tongs to lift hot jars in and out of the boiling water, rubber coated jar lifter to transfer filled jars upright back into boiling water and finally glass Mason jars, screw-top rings and lids. You can reuse Mason jars and screw-top rings but the lids must always be new to ensure a proper seal.

Jam Test

Jam Test

There are numerous rules when you are canning and many of these rules should not be altered. To prepare myself for this adventure I went out and purchased a couple of books to learn from. The first one is Southern Living Little Jars, Big Flavors and what I love about this book is the very clear layout of the entire canning process. It explains why all of these steps are so important to follow and it points out which ingredients and methods should not be changed. Of course the book also has a lot of small-batch recipes with gorgeous pictures to get you inspired.

The second book I purchased is called Get Started Preserving. This book does a great job explaining how the natural pectin and acid content in fruit help achieve a jelly or “set”. It has some great charts which show pectin and acid content of key fruit, vegetables and fruit freezing times and a chart which shows water bath heat processing times for key fruits. The book also has an easy to read section on how foods spoil and the science of preserving. The book is loaded with photographs and it covers a wide variety of preserving from simply freezing fruit and vegetables, to bottled fruit in alcohol, salt preserves, pickling, fruit cheese, jams and jelly, fruit curd, cured fish and cured meats. The downside to this book is that the entire canning process is not as clearly laid out, when compared to the first book I mentioned.

Now that I have managed to completely turn you off to preserving your fruit, let me say this. Yes, there are a lot of rules to follow in order to keep you and your family safe when eating your wonderful canned goods. But if you set out to learn about the process (which is what I recommend) before attempting the process, and you know the steps involved, it is really a fun afternoon activity and the result is so much better than the store-bought jams. Now go do some canning and try not to kill anyone in the process, just kidding.  🙂

Strawberry Rhubarb Champagne Jam (makes approx 3 small 8 oz jars, depending on how much tasting you do along the way)

Ingredients:

460 gram strawberries (16.2 oz or about 3 cups), washed, hulled and quartered

140 gram rhubarb (4.9 oz or about 1 cup), washed and sliced

390 gram sugar (13.8 oz or 2 cups)

1 1/4 cup champagne (or sparkling wine)

4 tablespoons lemon juice

1 tablespoon pectin

Directions:

Wash mason jars and lids in hot soapy water and rinse thoroughly.

Place a couple of small saucers in the freezer to do the jam test on later.

To sterilize jars you can use a canning pot which comes with a wire rack, or if you don’t have a canning pot, you can use a large stock pot and place a trivet or a folded up clean towel in the bottom of the pot. Fill the pot with hot water and place clean jars upright into the water making sure they are covered by 1 inch (2.5 cm) of water. Bring water to a rolling boil over high heat. Boil for 10 minutes, then reduce heat and continue to simmer until you are ready to fill jars. Note: jars must be hot when the hot jam is filled into them. Place lids and rings into a heatproof dish making sure to spread them out so they don’t clump together. Fill dish with hot water and let the lids sit in water until ready to use.

Combine strawberries, rhubarbs, lemon juice and champagne in a heavy-bottomed pan. Stir over low heat and let fruit simmer for 5 minutes. Mash fruit with a potato masher if desired. Stir pectin into sugar and add to the fruit all at one time. Stir until sugar has dissolved and simmer for another 15 minutes. Then bring the jam up to a rapid, rolling boil for 5 minutes. Start testing for set when the bubbles become larger and start to “plop”.

Take the pan off the heat while you test for set. To test for set, remove one of the saucers from the freezer and pour a tablespoon of jam onto the cold plate. Let it cool for a minute then run a finger through the jam. If the jam wrinkles and your finger leaves a trail, the jam is set. If jam is still runny, continue to boil and test again.

Once your jam is set, remove from heat and skim off any foam that settles on the surface. Remove hot sterilized jars from simmering water, one at the time, and fill with hot jam leaving 1/4 inch (6 mm) head room between jam surface and lid. Wipe the rims clean of any spilled jam using a paper towel dipped in hot water. Quickly place a lid, rubber side down on top of each jar. Place a ring onto each jar and screw on until just fingertip tight, do not over-tighten. Then heat process the jam by placing the sealed jars upright back into the simmering water and heat proof for another 10 minutes. Make sure jars stand upright the whole time and the lids are covered with 1 inch (2.5 cm) of water. Use tongs to remove processed jars, making sure to continue keeping them upright. Transfer them to a clean towel-lined surface where they can sit undisturbed 12 to 24 hours. Lids may make a popping sound as the jars cool, this is a sign of an airtight seal. Test the seals 24 hours after heat processing by pressing down on the center of each lid with your finger. If the lid does not move or pop, the jar is sealed. Label and store in a cool, dark place and refrigerate after opening.

Note: if you end up having some left-over jam, ladle it into a jar, place in refrigerator and use within a few days.

Source: adapted from Downton Abbey Cooks

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Raspberry and Granola Parfait

Raspberry and Granola Parfait

Recently I went on a short trip to Fort Myers, Florida and I stayed at the beautiful Sanibel Harbour Marriott Resort. The hotel was gorgeous, the weather was hot and most importantly, the pool was refreshing.

Ahh lounging at the pool.

Ahh lounging at the pool.

The trip was all-inclusive and so of course the food was plenty. I have to say that their breakfast spread was amazing with anything from traditional American breakfast to a more European style breakfast with salmon and various lunch meats to plenty of fresh fruit. My favorite breakfast item was a Parfait which was layered with granola, yogurt and fresh berries. I had the Parfait on the morning of my departure, which was very early, and so I brought it with me to the airport. It made for a great on-the-go breakfast but it could also be a refreshing snack or even a light lunch or dessert. With yogurt, fresh fruit and granola made with honey, you just can’t go wrong.

Granola made with oats, coconut, almonds and honey.

Granola made with oats, coconut, almonds and honey.

Ingredients for Granola:

2 cups old fashioned quaker oats

1/3 cup shredded unsweetened coconut

1/4 cup slivered almonds, chopped

1 tablespoon brown sugar

1/4 teaspoon cinnamon

1/4 cup honey

Directions:

Preheat oven to 350 degrees F. Cover a 15 x 10 inch baking sheet with parchment paper, set aside.

Combine oats, coconut and almonds in a small bowl. Place honey, brown sugar and cinnamon into a cup and stir to combine. Pour honey mixture over the oats and stir until completely moistened.

Spread oats out onto baking sheet and bake for 15 minutes, stirring twice. Turn oven off and let the oats sit in the oven for another 10 minutes. Place baking sheet on a cooling rack and allow to cool completely. Store in an airtight container.

Ingredients for Parfait:

Vanilla flavored greek yogurt

fresh raspberries, or fruit of your choice

Granola (see recipe above)

To assemble Parfait:

In a tall glass, start with a layer of yogurt, then granola and then fresh berries. Repeat layers to fill glass. Serve immediately and enjoy!

Florida sunset.

Florida sunset.

Source: adapted from Better Homes and Gardens

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Rhubarb Muffins with Orange Zest

Rhubarb Muffins with Orange Zest

It’s Rhubarb season! Well actually, the season is almost over and I have been wanting to bake something special with my wonderful tart Rhubarbs that I picked up at the store. This recipe has two of my favorite ingredients in it, marzipan and rhubarb, yum! It also has orange zest which can sometimes be a little potent. The recipe calls for 2 teaspoons of orange zest and I think maybe next time I make these scrumptious muffins I may scale it back to 1 1/2 teaspoon, allowing the Rhubarbs to shine a little more. If you are looking for some more Rhubarb recipes check out these posts: Rhubarb Granita, Rhubarb Koldskål and Rød Grød Med Fløde. Enjoy your Rhubarbs!

Rhubarb Muffins With Orange Zest (makes 12-14 muffins)

Ingredients:

125 grams butter (4.5 oz), at room temperature

175 grams sugar (6.2 oz)

150 grams all-purpose flour (5.3 oz)

2 teaspoons orange zest, organic

1 1/2 teaspoon baking powder

2 eggs

100 grams shredded marzipan (3.5 oz)

200 grams rhubarb (7.0 oz)

2 tablespoons sugar

Directions:

Preheat oven to 100 degrees C (390 degrees F). Cut rhubarbs into 1 cm slices (0.4 inch). Place into small oven-proof dish and sprinkle with 2 tablespoons sugar. Bake for 15-20 minutes, set aside.

Preheat oven to 175 degrees C (345 degrees F). Place muffin liners into muffin tin, set aside.

Beat together butter and sugar until smooth. Combine flour, orange zest and baking powder. Add flour mixture to butter and mix until combined. Add eggs and mix until smooth. Fold in marzipan and baked rhubarbs. Scoop batter into muffin liners and bake for 25-30 minutes or until golden. Allow to cool completely before enjoying.

Rhubarb Muffins with Orange Zest

Rhubarb Muffins with Orange Zest

Source: hendesverden.dk

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Mini Filled Omelette

The other night I was looking for a different type of side-dish for my Flounder and I remembered seeing this omelette presentation on another food blog. It’s a fun way to make an omelette, not to mention that making it this way keeps the portion size in check and the presentation is nicer than your typical omelette. As for the fillings, you can dream up whatever you like or maybe use up that little left-over you have sitting in the fridge. Some filling ideas could include spinach, diced tomatoes, left-over cooked vegetables like asparagus or left-over cooked meats like shrimp or chicken or perhaps some processed meats like Prosciutto or Ham. Add some fresh herbs for added flavor like parsley, chives or basil and your cheese could be a good Goat cheese, Feta, Cheddar or Gouda. The sky is the limit. Here is what I put in mine (and I foresee diced cooked shrimp in the very near future).

Making Mini Omelette

Making Mini Omelette

Mini Filled Omelette #1

Prosciutto

roasted red pepper

feta cheese

basil

1 egg with a dash of milk

Mini Filled Omelette #2

Prosciutto

olives

Parmesan-reggiano cheese

basil

1 egg with a dash of milk

Directions:

Preheat oven to 400 degree F (200 degrees C). Start by spraying your dish with a small amount of oil, then add your fillings to the dish. Beat one egg with a dash of milk and pour over the filling. Make sure the dish is not filled up all the way to the edge since the egg will rise a little in the oven. Bake for 15-20 minutes or until egg is set.

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Pumpkin Spice Pancakes

Fall is one of my favorite seasons of the year and this past week Fall has finally arrived in Virginia. We don’t get much Fall color here when compared to the more northern states but some of the trees are the most beautiful shades of red, orange and yellows. There are a lot of perfect days this time of year, and to me, perfect means the crisp, cool air with the still warm sun and the most amazing deep blue sky. There are Fall festivals on the weekends with pumpkins, music, hayrides, arts and crafts and more pumpkins. Which brings me to my subject for this recipe….pumpkin 😀

Making Pumpkin Spice Pancake Batter

If you follow my blog, you’ll know that I absolutely adore pumpkin. I have on occasion tried pumpkin pancakes in restaurants but it has always been a bit disappointing, too much ginger, not enough cinnamon, too greasy…you get the picture. So I decided to try my hand at making home-made pumpkin pancakes and this version did not disappoint. In my opinion, there is just the right combination of spices and when served with warm Maple syrup, they are to die for. These Pumpkin Spice Pancakes are already on my “Top 5” favorite pumpkin recipes list.

Pumpkin Spice Pancakes (makes 7 pancakes)

Ingredients:

1 1/4 cup all-purpose flour (5 1/2 oz. or 155 grams)

2 tablespoons dark brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon pumpkin pie spice

2 dashes of ground cloves

1 cup milk

1/2 cup pumpkin puree

1 large egg

2 tablespoons vegetable oil

Directions:

In a medium bowl mix all dry ingredients together using a fork to ensure there are no clumps of brown sugar. In a separate bowl mix together milk, pumpkin puree, egg and vegetable oil. Using a whisk combine wet ingredients with dry ingredients and whisk only until combined.

Heat a small greased pan to medium heat. Pour 1/3 cup batter onto hot pan and fry until air bubble form on top surface. Flip pancake and cook the second side until golden brown. If desired, keep pancakes warm in oven (200 degrees F) until ready to serve. Enjoy with warm Maple syrup.

Source: adapted from Annie’s Eats

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Overnight Oats With Yogurt And Fruit

The overnight oats is an easy, delicious and super healthy breakfast. I have recently discovered Chia seeds which are high in Omega-3 Fatty Acids and fiber. They are easily digestible and a wonderful addition to yogurt, smoothies and cerial. So when I came across this breakfast which called for Chia seeds, I just had to try it.

The outcome of the original recipe was a very thick oatmeal which I thought was a bit much, so I cut back on the amount of oats to get a thinner result. So if you like it real thick, add 1/2 cup of oats instead of only 1/4 cup. Also it may be a bit foreign for some to eat cold oatmeal but it’s not that far of a stretch for me. Growing up we would sometimes have oats with a little sugar and milk for breakfast, served cold just like that, and then other time we would have it as a warm oatmeal. So to me this is quite delicious.

Ingredients:

1/4 cup old fashioned Oats

1/2 cup greek yogurt

1/2 cup milk

1 tablespoon Chia seeds

2 tablespoon honey

1/4 cup raspberries or strawberries, chopped, frozen or fresh

1/2 banana, sliced

Directions: Add to a glass jar the oats, yogurt and milk. Then add Chia seeds and honey, stir to combine. Add chopped strawberries or raspberries and sliced banana, stir gently and seal with lid. Place in refrigerator overnight and enjoy in the morning.

Source: adapted from Sweet Remedy

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