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Breakfast Treats

    Breakfast Treats, Drinks

    Classic Affogato

    The ultimate summer dessert to wake up your senses!

    Affogato – and yes, you’ve guessed it, it is Italian – literally means “drowned”. And what a splendid and accurate way it is to describe what happens in this humble dessert.  All that’s involved is basically drenching several scoops of vanilla ice cream with a cup of espresso or other type of strong coffee.  The hot-cold, acid-creamy combination is nothing but to die for. Add some crunchy cookie crumbles, whole/smashed coffee beans or cocoa nibs and you’ll be in 7th heaven.

    Any vanilla ice cream would work well in this recipe. Chocolate will also be perfect if you prefer your Mocha over the vanilla variation.

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    Affogato

    serves 2 

    2 large ice cream scoops (vanilla/chocolate)

    2 shots espresso, or other strong coffee

    crunch of choice (coffee beans, cocoa nibs, cookies, crumble)

    Method

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    Scoop ice cream into serving dishes or cups. Pour hot coffee on top. Garnish with crunchy bits. Serve immediately.

     

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    30 Minute Meals, Breakfast Treats, Savory

    Fish & Papaya Thai Sandwiches

    It’s time for a little Thai inspired sandwich! I’ve been fantasizing about baking some soft burger rolls for a while, and when I finally found a recipe that I was satisfied with, the inspiration and ideas just kept flooding in.

    This sandwich came to life yesterday, while I was really craving some omega-3 for lunch. I’ve been dying to get my hands on some green papaya (which I have yet been fortunate enough to find, sadly) to make a traditional Som Tam salad. I found a firm papaya in the supermarket though, so decided to give it a try anyway.

    for the fish salad I used Tilapia, but you can play around with whatever you get your hands on. Cod will also work well, and even chopped prawns, salmon or canned tuna fish.

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    This recipe depends  mostly on ratios and personal taste than on an actual recipe. It’s really up to you the amount of mayo you choose to add to your fish salad, and the same goes for the cilantro, chillies, fish sauce, lime etc. So don’t fret. You can always balance the flavors as you go.

     

    Fish & Papaya Thai Sandwiches

    serves 4

    4 Brioche/burger buns, bought or homemade

    Fish Salad

    4 tilapia fillet (each about 3.5 oz/100 grams)

    3 tbsp mayo

    2 inch /5 cm red chilli, finely sliced

    handful chopped fresh cilantro

    Juice of half a lime

    salt & pepper, to taste

    olive oil

    Method

    Rub the fish fillets with olive oil and season with salt and pepper. Fry or bake the fish. If you choose the baking option, bake them for 15 min in an oven preheated to 200C/ 400F. If you choose to fry, heat some olive oil in a pan and fry on both sides, until cooked through. Remove the fish from the heating source and cool to room temp. Chop the fish fillets to chunk size pieces. mix with the mayo, fresh lime juice, chilli and cilantro. Set aside until ready to use.

     

    Som Tam papaya salad

    1 small & firm Papaya (use the greenest you find)

    1 handful of cherry tomatoes, halved

    2 tbsp fish sauce

    1 tbsp grated palm sugar/honey/brown sugar

    juice of 1 lime

    2 inch/5 cm red chilli, finely sliced

    Method 

    Peel the Papaya and cut in half. With a Julienne peeler (I use OXO Good Grips Julienne Peeler), finely julienne the papaya flesh (you should have about 2 cups). I a bowl, mix the rest of the ingredients. Taste and adjust to your liking. Add the julienned papaya and cherry tomatoes and coat with the dressing.

     

    Assemble the sandwich

    Cut the buns in half. On each bun, spoon 2 generous tbsp of the fish salad and top with the papaya salad. Served with a chilled Singa beer and enjoy.

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    sandwich (6 of 14)

     

     

     

     

     

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    Breakfast Treats, Savory

    Restaurant Style Burger Buns

    These buns are just incredible! soft, fluffy, slightly sweet & buttery. I was looking for a good restaurant-quality burger buns and I think these beauties just might be it. They work great with both sweet and savory fillings, such as the Fish & Papaya Thai Sandwiches.

    Restaurant Style Burger Buns

    ingredients

    1.5 Pound/750 grams/ 3 cups flour

    2 tbsp active instant dry yeast (I use Fleischmann’s Instant Dry Yeast 1lb bag)

    1 cup lukewarm water

    2 large eggs

    3 tbsp/70 grams/ 2.5 oz unsalted butter, softened

    3 tbsp sugar

    1 generous tsp pink himalayan salt (can also replace for Kosher salt)

    1 egg, lightly beaten with 1 tbsp milk/water (egg wash prior to baking)

    sesame or poppy seeds, optional

    method

    Place the yeast, water, 2 cups flour and 1 tbsp sugar in a bowl of a stand mixer. Mix in order to create a thick batter. Let stand at room temp for 15 min, until slightly foamy and smells strongly of yeast. Add the eggs, butter, rest of the flour, sugar and salt and knead for 10 min. Chances are that you’ll need to add more flour. The end result should be a dough which is a little sticky, yet manageable. Form a ball from the dough, Oil, cover with a damp towel and let rise for 2 hours in a warm spot. After 2 hours, punch the dough to remove the air. Divide the dough to mini buns with a diameter of 7cm/3 inch. To create a smooth surface fold the edges underneath to create a perfectly shaped ball. Keep folding in the edges while circling the ball clockwise. Repeat for all buns. Leave to again double in size, and additional hour and a half.

    Heat the oven to 360F/185C. Coat the proofed buns with the egg wash, and top with the sesame or poppy seeds. Bake for 15 min, until golden brown.

    sandwich (13 of 14)

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    Breakfast Treats, Savory

    Tomato Calafoutis with Pines Nuts and Oregano

     

    Calafouti, or as the French call it – Calafoutis, is a traditional pancake-like batter dessert, dotted with cherries. Traditionally baked with black cherries from the Limousin region in France (and in some versions with the actual cherry pits), it is an easy, summertime dessert that you can make in a breeze and serve with chilled Riesling as an afternoon treat. A dollop of crème fraiche is also a lovely accompaniment.

    This next recipe is a different take on the traditional calafouti. It’s savory, studded with veggies and cheeses and can easily become a favorite dinner or  breakfast.

    The basic batter is creamy with the addition of cream cheese (or Mascarpone if you really want to go over the top), cheeses, herbs, veggies and a little bit of a nutty-crunch. It is totally up to you what to put in it -it will work extremely well with diced pumpkin, sweet potatoes, sage and walnuts. You can also add some diced ham or sausage and pair it with different herbs and veggies.

    With my Calafouti I went a little Italian with fresh cherry tomatoes, carrot roses*, Oregano, Mozzarella, Parmesan and pine nuts.

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    Tomato Calafoutis with Pines Nuts and Oregano

    serves 4

    Ingredients

    • Butter, for greasing the pan
    • 5 Eggs
    • ½ cup Mascarpone/cream cheese
    • ¾ teaspoon salt
    • Freshly ground black pepper, to taste
    • 1 cup Buttermilk
    • ¾ cup Flour
    • 1 ½ cups cherry tomatoes, halved.
    • 1 carrot, sliced to thin strips with a potato peeler*
    • 1 cup mix of shredded cheeses (I used Mozzarella & Parmesan)
    • Fresh oregano
    • Handful pine nuts
    • Mini fresh Mozzarella balls

    Method

    preheat oven to 400 c/200 f.

    In a blender, blend the cream cheese/Mascarpone, eggs, salt, buttermilk, flour and 1 cup shredded cheese mix.

    Pour the batter into a greased pan/cast iron skillet. Arrange the tomatoes, oregano, carrot roses*, fresh Mozzarella balls and pine nuts.  Season with freshly ground black pepper and bake for 20 min, until puffed and golden brown. Serve warm (or cold) with a drizzle of olive oil and some more fresh oregano.

    *To make the carrot roses, cook the strips of carrots for 5 min in boiling water. Strain, chill, and coil around your finger to create roses.

     

     

     

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    Breakfast Treats

    Fig, Brie & Jamón Croissant

    Have I got the ultimate breakfast sandwich for you today!

    I’ll be travelling to Paris soon, so this sandwich is a homage to this beautiful city and its incredible culinary scene.

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    It is very common to have a platter of fruits and cheeses as a typical french dessert or mid-day snack. I personally favor that combination and am particularly fond of figs & nectarines.

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    this sandwich will work great with every semi-soft fruit though, and if you’ll choose to layer it up with a little smoked & finely sliced meat (such as Jamon Serrano or Prosciutto), peppery greens and a generous slather of honey-butter, you will sure have a great head-start for your day.

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    Fig, Brie & Jamón Croissant

    serves 2

     

    Ingredients:  

    2 Butter croissants

    2 figs, finely sliced

    6 slices of Camembert/Brie/blue cheese

    4 slices Jamon Serrano/Prosciutto

    1 small bunch Arugula leaves

    2 tablespoons/1.5 oz/40 grams salted butter, at room temperature

    1/2 tablespoon honey

     

    Method:

    Mix together the butter and honey. Slice the croissants lengthwise and spread a generous layer of the honey butter on both sides. Arrange the cheese slices diagonally on one side, layer with the figs, Arugula and finish with the Jamon/Prosciutto slices.

     

     

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