Tag Archive for Breakfast

Lussekatter

Lussekatter are Swedish saffron buns made with a brioche-type enriched dough. They are traditionally made for advent, and especially eaten on December 13th (Saint Lucy’s Day). But don’t let that stop you, they are delicious any day.

Making the snake shapes is quite a bit of work, so if you’re not up to that, make them round instead. Or play around with some other shapes.

Lussekatter2

Lussekatter (makes 20)
Slightly adapted from Joe Pastry

0,5 g saffron threads (not needed, but the buns will be paler without saffron)
225 g milk
500 g flour
60 g sugar
1/4 tsp salt
1 sachet dry yeast
115 g quark, room temperature (or use mascarpone, crème fraîche or sour cream as substitution)
50 g soft butter
egg wash (use a yolk for the best colour and shine)

Crush the saffron threads. Warm the milk to just simmerring and add the saffron. Stir it, then leave to cool to lukewarm.
Meanwhile, stir together the flour, sugar, salt and yeast. Add the milk and quark. Stir with a spoon until roughly mixed, then dump out onto your workbench and knead for about 7 minutes, until a smooth and supple dough forms. Then add the butter about a tablespoon at a time until it is all incorporated. Alternatively, use a standing mixer with a dough hook.
Place the dough in a large bowl, cover and let it rise for 45-60 minutes, or until doubled in size. Dump out onto your workbench and cut into 20 pieces. Roll out into snakes (about 35 cm), flatten slightly with your hands or a rolling pin, then roll one end inwards to about halfway, turn the whole thing over and roll the other end inwards – you’re making an S shape. Or, if you don’t have much time, just shape them into little balls. Place onto a baking sheet lined with baking paper, to proof for 30 minutes. Halfway, brush with the egg-wash and preheat the oven to 240C. Brush the buns again before baking. Bake 8-12 minutes.
They are best freshly baked, but the day after they are still delicious. After that, they get a bit stale.

The quest for homemade croissants – part 2

I’ve tried making croissants before, but didn’t really succeed. It is still something I really want to learn, so I tried again, with yet another recipe. Which wasn’t complete success either… They were nice, but had some trouble with proofing properly and baking well (which are probably correlated). I’ve got another recipe I want to try, that might be the solution. If not, I’ll have to tweak the rising and baking process of the recipe I like best. And meanwhile enjoy the not perfect but still very tasty croissants.

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Bread and butter pudding

When we returned from France, we had 2 baguettes leftover. As you may know, French bread is best on the day it is baked; it turns stale very quickly. And these baguettes were already 2 days old. I hate to throw away food, so I decided to make them into bread and butter pudding. A classic oven-baked British dessert, in which the bread is smeared with butter, scattered with raisins and soaked with custard. Officially it is dessert, but I rather have it as a (luxurious) weekend breakfast, since it is quite heavy. The recipe below is a mix of ones I found in several of my cookbooks, tweaked to my liking.

Pretty classic bread and butter pudding (serves 6-8)
2 stale baguettes, sliced, ends used for something else
25 g butter, melted
75 g sugar
100 g raisins

250 ml cream
350 ml milk
1 tsp vanilla extract
pinch of cinnamon
2 eggs
2 egg yolks

2 tbsp sugar, to sprinkle on top.

Grease a large, deep ovenproof dish (18×23 cm) with a little of the butter.
Cover the base of the dish with about 1/3 of the slices of bread. Brush with 1/3 of the butter. Sprinkle with 1/2 the sugar and 1/2 the raisins. Layer the 2nd 1/3 of bread on top, brush again with butter and sprinkle the other half of the sugar and raisins over. Cover with the remaining portion of bread.
Mix cream, milk, vanilla extract, cinnamon, eggs and yolks. Pour over the pudding and leave to stand for 1 hour (can be kept overnight covered in the fridge).
Preheat the oven to 180C. Brush the top of the pudding with the remaining butter, then sprinkle over the sugar.
Bake in the pre-heated oven for about 40 minutes, or until the top is golden brown, crisp and slightly puffy. Serve immediately, don’t let it get cold.

Variation: you can used (white/brown) sliced bread with the crusts removed, or use brioche/croissants to make it extra luxurious.

Oatmeal Drop Scones

I really loved the idea of these, but they were a bit disappointing. Still tasty, but a bit boring. I expect they will be a lot more interesting when you fry them in a large knob of butter.

OatDropScones2

Oatmeal Drop Scones (makes about 25)
From Vegetarian Living

150 g fine oatmeal
400 ml buttermilk

75 g self-raising flour
1 tsp baking soda
2 tbsp runny honey
pinch of salt
1 egg
up to 50 ml milk

Mix the oatmeal with the buttermilk and leave to soak for a few hours or overnight.
Add the flour and baking soda and mix well. Add the honey, salt and egg and mix. Add enough milk to make a nice batter (consistency of double cream).
Heat a frying pan, drop dollops of the batter in it, and leave to spread out by itself. Cook for about 2-3 minutes on medium heat, then turn over and cook for another minute. Repeat with the remaining batter.
Serve immediately with butter, jam, honey, maple syrup or golden syrup

Raspberry Bread Pudding

Bread pudding contains breakfast-y ingredients like bread, fruit, eggs and milk. So if you don’t go overboard with cream, butter and other things like that, and don’t make it too sweet, it is perfectly acceptable to eat bread pudding for breakfast. Although it would be delicious as dessert too. The original recipe suggested to use cinnamon swirl whole grain bread, but since you can’t buy that over here I chose a slightly more indulgent bread: brioche. But I’ll try it with normal whole wheat bread in the future, I expect that would be nice too. As variation you could use other kinds of fruit. You can remove the crusts from the bread, but I don’t think it is necessary/worth the work and waste.
The result is like bread-pudding, soft and slightly wet, not too sweet, with a nice tartness from the raspberries, and a crispy, slightly caramelized top.

Raspberry Bread Pudding

Raspberry Bread Pudding (serves 2)
Adapted from Naturally Ella

4 slices bread
3/4 cup raspberries
2 eggs
3/4 cup milk
1 tbsp maple syrup (or use honey instead)
1/2 tsp vanilla extract
pinch of cinnamon
pinch of salt
1 tbsp sugar

Overnight or at least one hour before wanting to bake, cut bread slices in half on the diagonal and place in a baking pan that is roughly 15×20 cm. Squash raspberries in between the slices.
Whisk together eggs, milk, maple syrup, vanilla, cinnamon and salt. Pour over the bread and push bread into the mixture so that all the bread is covered with the mixture. Cover and let sit until ready to bake, place in the fridge if leaving overnight.
Preheat the oven to 190C and sprinkle the bread pudding with the sugar. Bake for about 15-20 minutes, or until golden and puffy. Leave to settle for a few minutes, then serve.

Crêpes

Recently I’ve bought a crêpe-pan, so of course I had to bake crêpes, and decided to use a real French crêpe recipe. They contain a lot more egg and sugar than the Dutch pancakes I’m used to, which gives them a completely different flavour and texture. They are quite chewy, but in a nice way, and quite sweet as well. They keep really well, they don’t turn soggy or anything.

Officially, you keep crêpes quite pale when baking, but I like them with a bit more colour. I used them to make a pancake-cake, with a filling made with equal amounts of sweetened crème de marrons from a can and whipped cream, stabilized with klopfix. But you can also serve them with jam, (powdered/brown) sugar, lemon, chocolate, nutella, cream, fruit compote, fresh fruit, maple syrup, or anything else you fancy.

Crepes

Crêpes (about 12, depending on the size of your pan and the thickness of the crêpes)
Slightly adapted from “Ripailles – Stéphane Reynaud

4 eggs
200 g flour
250 ml milk
60 g sugar
50 g butter, melted

Mix the eggs and flour really well to avoid lumps. Then add the milk, sugar and melted butter and whisk until combined. I like to heat the milk a little as well, to prevent the butter from getting hard again.
Heat a crêpe pan (or a frying pan) and oil lightly. Pour a little of the batter in the pan, spread out and fry on medium heat until the top is dry. Turn over, and cook the other side. Keep the colour very pale. Let the crêpe slide out onto a plate and repeat until all the batter is used.

Overnight Waffles

I love waffles for breakfast. My standard recipe is good, it’s tasty and fast, but sometimes I find it a bit boring. Making an overnight waffle recipe seemed like the perfect solution for that, yeast-raised things usually have more taste than recipes that use a chemical leavener, and a longer fermentation will give more flavour as well. The first time I made this recipe, it was nice, but I knew immediately that it could be much better. So I improved it, did a test run, and the result is below.

You need to start this recipe the day before, and either make it around dinner time and place it in the fridge before you go to bed, or make it before you go to bed and leave it on the counter. The recipe makes more batter than we need for one morning, so I divide it over 2 bowls and just leave the second bowl in the fridge for the second morning. I would not keep it longer than that. The amount of waffles it makes will greatly depend on the size of your waffle maker.

These waffles have an incredible and complex flavour. Even though they contain only a little sugar, they taste quite sweet (but not too sweet). They are crisp on the outside, and light, moist and fluffy on the inside. They are lovely with jam, fruit compote, maple syrup, (vanilla) yoghurt or nutella, perfect for an indulgent weekend breakfast. Or you could serve them as a luxurious dessert with warm cherries and whipped cream.

Overnight Waffles

Overnight waffles (12-16 waffles)
Adapted from “USA kookboek – Sheila Lukins”

1 sachet dry yeast
500 ml lukewarm milk
60 g butter, melted
1 tsp salt
1 tsp sugar
250 g flour
2 eggs
pinch of baking soda

Mix a little of the milk with the yeast and leave to stand for 5 minutes. Add the rest of the milk, butter, salt, sugar, and whisk. Add the flour and mix to a smooth batter. Cover with cling film and leave overnight.
Heat your waffle iron. Add the egg and baking soda just before baking, and whisk well. Scoop some batter in your waffle iron (not too much, it will rise quite a bit, and you don’t want it to overflow) and bake until golden and crisp. I found that they take a bit longer than my normal waffle recipe, the exact time will depend on your waffle maker. Repeat with the remaining batter and serve immediately.

Easy Cinnamon Rolls

Ooey, gooey, sticky, yummy stuffing all caramelized and baked into fluffy and tender dough, and possibly drizzled with a sugar glaze or a cream cheese frosting, what is not to love? Well… normally it does take quite some time to make them, you have to make the dough, proof it, roll it out, fill it, slice it, place it into a baking tray, proof again, and bake it. Not something I want to do on a lazy morning. Even the recipes that have you start the day before, usually involve quite some work and/or time the next morning. Making them the day before is not a solution either, because I like my cinnamon rolls fresh from the oven. The solution: crescent rolls (croissant dough in a can). As croissants they are terribly yucky, but they work great as a dough base for cinnamon rolls. As a variation you could fill and top them like pecan sticky buns.

Easy Cinnamon Roll

Cinnamon rolls (makes 4)
1 can of crescent rolls (250 g, for 6 normal sized croissants)
2 tbsp butter
2 tbsp brown sugar
1/2 tsp vanilla extract
1/2-1 tsp cinnamon
Optional: a glaze or frosting

Preheat the oven to 200C.
Cream butter, brown sugar, vanilla extract and cinnamon together.
Open the can, roll out the dough and close the seems by pressing them. Spread the butter-sugar-cinnamon mixture on the dough, but leave one end free. Start at the opposite end and roll up the dough, press the end so the roll closes (this is why you had to leave the end free). Slice into 4 rolls, place on a lined baking tray, and bake 15-20 minutes, or until golden. Leave to cool for a few minutes (hot caramel is very hot), then serve (optional: drizzle with glaze or frosting).

Muesli and fruit breakfast

A delicious and healthy breakfast!

Although I love (fat-free) Greek yoghurt, I don’t really like it in this recipe, because it doesn’t mix very well with the other ingredients because it is quite thick. Therefore I use a more liquid, not too acidic yoghurt as alternative. I find the standard muesli you can buy in the supermarket a bit boring (and it tends to be a bit stale as well), so I either buy a premium brand (like dorset or eat natural), or I buy something from the whole foods shop, that has a more in it than only oats and raisins. Use broken linseed and not whole linseed, because it has a hard shell that you cannot digest, so you don’t absorb any nutrients from a whole linseed, it just passes through you whole. You can either crack them yourself, or buy them already broken (but keep in mind they tend to turn rancid quite fast). And you can use any bran you like, I use wheat bran, but oat bran is also very nice if you can find it.

Muesli and Fruit Breakfast

Muesli and fruit breakfast (serves 2)

1 apple
1 kiwi
1 small orange (or a mandarin or minneola)
2 slices of pineapple (preferably fresh or from a can on juice, not on syrup)

300 ml mild yoghurt
90 g muesli
2 tbsp broken linseed
2 tbsp bran

Core the apple and slice in small cubes. Peel and core the kiwi, slice in small cubes. Peel the orange, slice in small cubes. Slice the pineapple slices in small cubes. Mix all the fruit together and divide over two bowls. Divide the yoghurt between the two bowls, then sprinkle over the muesli, linseed and bran. Eat immediately.

Coconut-pineapple baked oatmeal

I made baked oatmeal in a few different flavours before, and I keep loving the concept. You can make it in advance, it has whole grains and fruit, and it makes a tasty, filling breakfast. Therefore I decided to make a new flavour variation, perfect for summer (or when you want to be reminded of summer): coconut and pineapple.
This variation is quite firm, I guess you could even eat it as a bar instead of from a bowl. I find that the pineapple makes the whole thing sweet enough (and lovely pineapple-y), I like my breakfast not too sweet. If you like sweet, add some sugar. Or drizzle with honey when serving. I like to eat it with some yoghurt, but I think it would be delicious with a splash of coconut milk too, to even further enhance the coconut flavour.

Coconut Pinapple Baked Oatmeal

Coconut-pineapple-vanilla baked oatmeal (6 portions)

1/2 cup grated coconut
2 1/2 cup oats
1/2 tsp salt
1 tsp baking powder
1 1/2 cup puréed pineapple (I puréed the pineapple from a 425 g can of pineapple on juice, and used the juice for another purposes)
2 eggs
1 tsp vanilla extract
1 1/2 cup coconut milk (from a can)

Preheat the oven to 175C.
Mix dry ingredients in one bowl, wet ingredients in the other, then combine. Mix well, pour into a 20×20 cm baking dish and cover with aluminium foil. Place in the oven, bake for 20 minutes, then remove the aluminium foil and bake for another 20 minutes. Leave to cool.
Cover well with aluminium foil or cling film and store for a maximum of 5 days in the fridge.