Sometimes all we need is a little change. This dish might not taste all that different from the regular sunny side up eggs, but it does look a lot fancier and sometimes this is just what we need – a little treat just for ourselves, from ourselves, just because. And the toast is so deliciously crunchy when baked in the oven with a little bit of butter. Serve the eggs with some cheese and prosciutto and you have yourself a delicious, healthy breakfast, which also looks really good. Continue reading
I find it really hard to find some real good bread in stores these days. Since I don’t eat wheat or buckwheat or corn, that eliminates quite a lot of options, most options to be exact. What I can choose from is mostly spelt and oat bread. But the problem is that the stores that claim to be selling spelt or oat bread are actually selling spelt-wheat or oat-wheat blend breads. There are a few bright exceptions, but not many. So making my own bread really is the best option if I want to get some diversity. That’s, in my opinion, the best option for anyone, since (a) you get to choose the perfect flavor combination and (b) you know exactly what ingredients are in your bread.
There are so many bread recipes out there that I could probably make a different bread every day just by replacing the all purpose flour with spelt flour. Most of them require yeast, though. Not that I have anything against it, I love it, actually, but I usually don’t have fresh yeast just lying around my fridge. And in situations like that, using baking soda is the perfect alternative. Not to mention that it takes a lot less time to make the bread without all the waiting for the dough to rise at least once if not twice. So for those of you who either don’t have fresh yeast in the fridge right now or don’t have much time, this is the perfect recipe. Continue reading
It’s been more than a year now, I believe, since I’ve attended two cooking workshops by Barbarella – Green Chef. Her workshops were vegan (which I am not – to the joy of my boyfriend (that was a very funny story, by the way, because we just started dating at the time of the workshops and he got really scared that I was vegan, since he wasn’t sure how that would work out with him being a true carnivore)) but she never forced anyone into being vegan. Most of us, who attended her workshop, were not vegan, actually. She is really creative, though, and as such, a true inspiration for all of us aspiring chefs. I got a lot of ideas from her recipes and I guess the inspiration lasts even a year and so later. This galette is one of the products of that inspiration. Continue reading
As you may have noticed, I kind of have a thing for breakfasts. They are just the easiest to make and at the same time most delicious. I once read a statement about breakfast that I really liked because I never thought of it that way but it is so true: You can never actually skip breakfast because the first time you eat during a day is when you “break your fast”. So having a long list of breakfast recipes and ideas is actually a must, right? And one other thing about breakfasts – you can make them look and taste like a real dessert but at the same time know they are oh so healthy. And that to me is a perfect combination.
So the other they I’ve been thinking what I could make myself for breakfast since I’ve lately been on a kind of banana pancake breakfast “diet” (I just couldn’t get enough of them). I decided to go with a variation on these same ingredients – two eggs, banana, some raw cacao and fresh fruits, but I “wrapped” them in a completely different dish – chocolate crepes. Continue reading
I admit, I think about food a lot. So no wonder I was already thinking about what I could make myself for breakfast before I fell asleep. Going through my pantry in my mind, I knew I had some bananas, Greek yogurt and frozen blueberries which would all go really well together. I also knew I didn’t want to use refined sugar and that I wanted to make banana bread. That was enough information for me to start searching for a perfect recipe. I decided to go with this one and it turned out really delicious and moist.