Tag Archive for Breakfast

Pearl barley porridge (pancakes)

A delicious breakfast, a bit different than normal, so perfect for preventing a breakfast rut. Make a batch, keep in the fridge, and take a portion for breakfast everyday. You can serve it warm (microwave it with a bit of extra milk to make it porridgy again), serve it cold with fresh fruit and milk, or make it in delicious pancakes as a special treat.

Pearl Barley Porridge Pancakes

Pearl porridge with dried berries (4 portions)
Adapted from a recipe from the course “The New Nordic Diet – from Gastronomy to Health (University of Copenhagen via Coursera)”

100 g pearl barley
500 ml milk
2 tbsp sugar
pinch of salt
pinch of cinnamon
1/2 tsp vanilla extract
100 g dried berries (cherries, cranberries, lingonberries, blueberries, raisins, etc)
Optional: tbsp flax seeds

Rinse the pearl barley. Put the pearl barley, milk, sugar, salt, cinnamon and vanilla in a saucepan. Bring to the boil, then turn down the heat and simmer for about 30 minutes. Stir often, certainly at the last bit of cooking, because it tends to stick to the bottom of the pan. Mix in the dried berries and flax seeds if using. Serve immediately, or leave to cool and store in the fridge. Keeps for about 5 days.

Pearl barley porridge pancakes

1/4 recipe pearl barley porridge with dried berries
splash of milk
1 egg
some flour
a pinch of baking powder
1/2 apple, in very small cubes
a knob of butter
Optional: maple syrup, cinnamon sugar or blackcurrant marmalade to serve

There are no exact measurements for this recipe, just add the amounts that feel right.
Thin the porridge with a splash of milk and the egg. Add enough flour to make it a batter (optional, use a bit of protein powder together with some flour to add more protein to the recipe), then stir through the baking powder and apple.
Heat a skillet, grease with a little butter. Scoop spoons of the batter in the pan, cook on medium-low heat until the top has bubbles and gets dryer, then turn over and cook for another minute. If the bottom burns while the top doesn’t get dry, use a lid on your pan. The pancakes get dark quite fast.
Serve immediately, with the accompaniment of your choice.

Dutch food: poffertjes

Poffertjes are the miniature versions of pancakes, but contain more sugar and more rising agent, so that they get all light and puffy and are a bit sweeter. Traditionally they are served with butter and icing sugar, less traditional but also very delicious with fresh fruit and whipped cream, or as a savory alternative with herbed crème fraîche and smoked salmon (like you would do with blini’s).
Poffertjes stalls are common in the colder seasons, and at fairs and festivals. Here you by a portion of poffertjes (usually 12 or 24) with butter and sugar, served on a small cardboard plate complete with a small fork. They are usually prepared freshly for the customer, as it should be, because poffertjes should be eaten freshly baked. That is also why I don’t like the ready-made poffertjes you can buy at supermarkets, they are yucky. You microwave them to make them warm again, which makes them even tougher than they already were. Poffertjes you buy at a stall are usually eaten as a snack, while poffertjes you eat at home are usually eaten as meal. They are also very popular at children’s parties, because they like the sweet taste and the small size of them. Officially they are not eaten for breakfast (just as it is not usual to eat pancakes for breakfast in the Netherlands), but I do like them as a special weekend treat for breakfast.
Poffertjes are easily made at home, but you do need a special pan for it with small indentations in the bottom, either for on the stove or electric. Having a squeeze bottle makes filling the indentations a lot easier. Some people make their poffertjes with a mix of plain and buckwheat flour, and raise them with yeast, but I use an easy recipe with plain flower and baking powder. This ensures that I can make poffertjes whenever I want, with pantry ingredients, and I don’t have to wait until the batter has risen. If you do like to use yeast, try the recipe at this link (optionally swap 1/2 of the flour for buckwheat flour).

Poffertjes

Poffertjes (about 30-40)

250 g flour
1 tsp baking powder
pinch of salt
2 tbsp sugar
250 ml milk
2 eggs
butter or oil, for baking
butter and powdered sugar, to serve (or other things you like to serve them with)

Mix flour, baking powder, salt and sugar. Add the milk gradually while mixing to make a smooth batter. Add the eggs and whisk well.
Heat the poffertjespan on medium heat. Grease the indentations of the pan with a little butter or oil (I like to use a pastry brush for this).
Stir the batter, then pour (part of it) into a squeeze bottle. Fill each indentation of the pan with the batter, nearly to the edge. When the top is nearly dry, start turning, starting with the ones you filled first. Leave to cook for a bit (how long depends on when you turned them, after the first batch you will know when), then remove from the pan, starting again with the one you filled first. Repeat with the remaining batter.
Serve immediately with butter and powdered sugar, or other accompaniments.

Note: there are several options for baking these. You can bake a batch and eat immediately; bake all batches then eat; or bake while other people are eating. I use the first method, because I like my poffertjes as fresh as possible, and there is no point in me baking and my husband eating.

Whole grain cinnamon swirl bread

Whole grain cinnamon swirl bread should say it all. A delicious whole grain bread base filled with a perfectly balanced swirl of sugar, cinnamon and raisins, to be enjoyed as it is or roasted smeared with butter. Extra perfect, because I could use up some of the grain flakes and other stuff that I had left. Unfortunately, I had some difficulties with this recipe. For some reason (probably my flours) the dough came out much too wet, even after adding lots of extra flour, making it quite impossible to kneed and roll. Luckily, the end result was (even though it didn’t have a perfect swirl) very jummy. I expect that making this recipe is a lot easier when you have a stand mixer. In the original recipe they add the water to the liquid ingredients, I adapted the recipe here to hold it back and only add it (or some of it) if necessary to prevent a very messy wet dough like I had.
The recipe makes two loaves, you can halve the recipe but you can also make both breads and freeze one of them for later use. My loaves are unequally sized because I do not have two loaf pans that are the same size. For that, I used a bit more dough and filling for the larger one, and a bit less for the smaller one.

Whole Grain Cinnamon Swirl Bread

Whole grain cinnamon swirl bread (2 loaves)
Slightly adapted from Smitten Kitchen

635 g whole-wheat flour
160 g mixed whole grains*
2 tsp salt
50 g brown sugar
1 large egg
55 grams vegetable oil
300 ml lukewarm milk
13 g dry yeast (or 2 packets)
300 ml lukewarm water

100 g sugar
1 tablespoon cinnamon
85 g raisins or currants
5 g flour
1 large egg beaten with 1 tablespoon water

Combine milk, sugar and yeast, whisk until the yeast is dissolved. Add the egg and the oil and whisk until combined. Combine flour, grains and salt in a large mixing bowl. Add the yeast mixture to the flour mixture and use a large wooden spoon to mix for about 1 minute. Gradually add the water while mixing, the dough will be coarse and wet, but should not be too wet. Leave to rest for about 5 minutes.
Mix the dough for another 2 minutes with the spoon. The dough should be firm and more smooth, supple and sticky. When it is very wet you can add more flour, a spoonful at a time. If it is very stiff/dry, add more water, a spoonful at a time. Mix another 4 minutes, using the large spoon.
Dump the dough onto your workspace. Knead a few times, form the dough into a ball and let it rest for 10 minutes (cover with the empty bowl upside down). Repeat this process two more times. Then transfer the dough to a lightly oiled bowl that is large enough for the dough to double. Cover with cling film and place on a warm spot to rise for about 60 to 70 minutes. The dough should be doubled.
Prepare the filling by mixing the sugar, cinnamon and flour. Prepare your loaf pans by greasing them.
Divide the dough in two. Roll one of the pieces into a rectangle of 40 x 20 cm. Brush the dough with the egg and water mixture. Sprinkle half the cinnamon sugar mixture over the dough, then half the raisins. Beginning with a short edge, roll the dough into a log. Press the seam and ends to close them, and place in the prepared loaf pan. Repeat with the other piece of dough.
Cover the pans with cling film, placing it loosely on top to keep room for rising. Place the loaf pans on a warm place and leave to rise for about 1 hour, or until the dough crowns about 3 cm over the rim of the pan. Meanwhile heat the oven to 190C.
Place the loaf pans in the oven and bake for about 40 minutes. When done, it will sound hollow when tapped.

*Which whole grains to use: rye flour, rye meal, rye flakes, cornmeal, cooked grits or polenta, rolled oats or oat flour, amaranth, uncooked ground quinoa, cooked whole quinoa, quinoa flakes, whole or ground flax seeds (limit this to under 30 grams of the mix), or cooked brown rice, bulgur or barley.
I used 35 gram cornmeal, 30 gram of flax seeds, 30 gram amaranth, 30 gram quinoa flakes and 40 gram of millet flakes.

Ricotta Pancakes

Delicious fluffy pancakes. Serve with cream cheese and maple syrup, or with stewed fruit. Also delicious with some vanilla yoghurt.

Ricotta Pancakes

Ricotta pancakes (6-8 small pancakes)
Adapted from “BBC Good Food (March 2014)”

70 g flour
1/2 tsp baking powder
pinch of salt
1 tsp sugar
1 egg yolk
75 ml milk
90 g ricotta
1 egg white, whipped till soft peaks
vegetable oil

Mix flour, baking powder, salt and sugar in a bowl. Mix the egg yolk, ricotta and milk in another bowl. Add the wet ingredients to the dry ingredients and mix well (but stop mixing immediately when everything is incorporated to prevent overmixing, which would make the pancakes tough instead of fluffy). Add 1/3 of the whipped egg white, fold in. Then add the remaining egg white, fold in as well. Place a skillet on medium heat and grease with a little vegetable oil. Scoop little blobs of batter in the pan (not too close together, they will rise a little). Fry until bubbles appear, then flip over and fry until the underside is golden and the pancake is cooked. Repeat until you finished the batter. Serve immediately with the desired accompaniments.

Breakfast bars

I don’t find these bars filling enough for breakfast, but they are great as a delicious snack. They are not too sweet and have lots of flavour, and with all the grains and seeds they are healthy too. As a variation you could use other dried fruits, nuts or seeds, and I think that adding a little spice (vanilla, cinnamon, chai) would be delicious as well. They stay fresh for about 5 days in an airtight container, and they freeze well too.

Breakfast Bars

Breakfast bars (12 bars)
Slightly adapted from ‘Glutenvrij koken – Lyndel Costain en Joanna Farrow’

100 g soft butter
25 g raw cane sugar
2 tbsp golden syrup
125 g millet flakes
50 g quinoa
50 g dried cranberry’s
75 g raisins
25 g sunflower seeds
25 g sesame seeds
25 g linseed
40 g dessicated coconut (unsweetened)
2 eggs

Line a 20×20 cm baking tin. Preheat the oven to 180C.
Cream butter, sugar and golden syrup. Add all the other ingredients and mix well. Scoop in the baking tin, level out and press down well with a spoon. Place in the preheated oven and bake in about 35 minutes golden brown.
Leave to cool completely in the tin. Then take out and cut into 12 bars, using a sharp knife. Store airtight.

Apple porridge

I love to start my day with porridge in winter. Hot, thick and gloopy it prepares me for the cold day that comes. But sometimes I’m fed up with the same old porridge made with milk. Of course you can vary with different kinds of milk (porridge with almond or coconut milk is delicious), but it stays kinda milky. That is where this porridge comes in. Made with apple juice, it has a completely different flavour, it is sweet-sour and apple-y; very fruity and you don’t need sugar because the juice is sweet enough. A lovely way to start your day!

Apple Porridge (1 person)
From “Glutenvrij koken – Lyndel Costain en Joanna Farrow”

225 ml apple juice (natural, unsweetened, unfiltered)
1/2 tsp cinnamon
optional: a few drops of vanilla extract
pinch of salt
25 g millet flakes (would also work with oats)

Add all the ingredients to a small pan and heat for 6-8 minutes. Stir regularly, until a thick and creamy mixture forms. You can add some extra juice when the porridge becomes to dry. Serve immediately.

Cured Salmon with Pancakes and Beetroot

Tom Kerridge is an amazing chef. He elevates British pub food to very high standards in his gastropub with two michelin stars. He regularly cooks in Saturday Kitchen, after participating as a candidate (and winning) he judges Great British Menu, and recently his own programme was shown on the BBC. His combinations are surprising, sometimes even weird, but always delicious. The downside, his recipes are always very rich, and sometimes lack vegetables. This recipe (cured salmon and pancakes, the addition of beetroot was my own idea) was the first one I cooked from his book, and I was very happy with it. The salmon tasted amazing and very intense, and the pancakes were lovely and fluffy. The maple syrup gives it a hint of sweetness and the cream cheese adds creaminess and a little acidity. Together it works brilliant. We ate this as a main, but by stacking the pancakes with some salmon, a dollop of cream cheese and a drizzle of maple syrup, they would be great posh appetizers for parties. And the pancakes are also great for breakfast and brunch. I will certainly make this recipe again!

Variations for the cured salmon: juniper berries and gin, or dill and wodka. Remember, you have to start this dish 48 hours before you want to serve it!

Cured Salmon

Cured salmon with Pancakes and Beetroot (serves 4)
From Tom Kerridge’s Proper Pub Food

175 g brown sugar
165 g sea salt flakes
2 tbsp coriander seeds
2 x 300 g salmon fillet (with skin)
150 ml whisky

125 g flour
40 g sugar
1 tsp salt
1 tsp baking soda
300 ml buttermilk (I used 4 tbsp greek yoghurt and a few drops of lemon juice combined with milk to get 300 ml in total)
50 g butter, melted
1 egg
oil

400 g precooked beetroot, sliced
125 g fresh goats cheese
salt and pepper

cream cheese or creme fraiche, to serve
maple syrup, to serve

Line a non-metallic dish large enough for the fillets with clingfilm, leaving enough overhang to wrap around the fillets later on. Mix the brown sugar, sea salt and coriander. Spread a layer on the clingfilm and place a salmon fillet skin side down on top. Pour the whisky over it. Spread a layer of the salt-sugar mix onto the salmon, then place the other salmon fillet on top skin side up (flesh sides of the fillets facing each other). Put the remaining sugar-salt mix on top. Wrap it tightly in the clingfilm. My clingfilm immediately seemed leaky, so I placed the parcel into a ziplockback, pressed the air out and closed it, to make sure the fish really was tightly wrapped. Place in the fridge for 24 hours with a weight on top, then turn the parcel over, place the weight back on and leave for another 24 hours.
When ready to serve, unwrap the salmon, rinse and pat dry.
To make the pancakes, mix flour, sugar, salt and baking soda together. Mix buttermilk, butter and egg together. Add about half the wet ingredients to the dry ingredients and give it a whisk. Then fold in the rest of the wet ingredients. Don’t overmix! It should be quite thick and a little lumpy. Set aside for 10 minutes.
Meanwhile, thinly slice the salmon (discard the skin) and arrange pretty on a plate.
Then cook the pancakes. Heat a frying pan over low heat with a little oil. Add spoonfu1s of the batter and fry for about 2 minutes on each side until golden brown. Transfer to a plate (if you like you can keep them warm in a low oven) and cook the rest of the batter.
Mix the beets with salt and pepper and arrange the goats cheese on top.
Serve the salmon with some pancakes, a dollop of cream cheese, a drizzle of maple syrup and a scoop of beetroot salad.

Baked oatmeal

A delicious breakfast dish consisting of a layer of fruit topped with a dairy-oat mixture. Some of the liquid seeps down in between the fruit, so after baking it is almost like a clafoutis with a chewy oat topping. It fills you up very well and you can easily make it in advance, store it in the fridge and use the microwave to heat up a portion each morning. I like to eat it on room temperature, so I don’t microwave it for too long, just enough to get it from fridge temperature to room temperature. But of course you can also eat it warm. I like to eat it with some yoghurt and a drizzle of honey or maple syrup (the dish itself is barely sweet, if you like it sweeter add more sugar), but you can also serve it with milk (hot/cold), flavoured yoghurt, quark, or even whipped cream or ice cream. By using different kind of fruits (peach and raspberry is also a delicious combination), different grains (organic/whole food stores often have other grains that are similarly processed as oats) and/or different spices (try adding pumpkin/speculaas spice or chai spice) you can make the dish different every time, making sure your breakfast doesn’t get boring.

Baked Oatmeal

Baked oatmeal (6 servings)
Slightly adapted from Budget Bytes

1 large apple
1 large pear
a handful of frozen blueberries
1 1/2 cup milk
1 cup yogurt
1 medium eggs
1/4 cup brown sugar
2 cups oats
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground ginger
1/2 tsp cinnamon
1 tsp vanilla extract

Preheat the oven to 175C. Peal, quarter, core and cube the apple and the pear. Place in the bottom of a 20×20 cm baking dish. Sprinkle over the blueberries.
In one bowl, whisk together the milk, yogurt, egg and sugar. Add baking powder, baking soda, salt, ginger, cinnamon and vanilla extract and mix well. Add the oats and stir until evenly mixed. Pour the mixture over the fruit in the baking dish.
Cover the dish with foil (to keep the moisture in and steam the oats) and place in the preheated oven. Cook for 20 minutes. Remove the foil at 20 minutes and continue to bake until the top is golden brown (about 25 minutes more). Leave to cool before placing in the fridge.

Cooked oats

A delicious and filling breakfast dish that doesn’t take much time to prepare. The recipe can be jazzed up further by adding fruit, for example berries, peaches, banana or stewed apples. I use semi-skimmed milk, but it will also work with full fat milk, or milk substitutes like soy, rice, almond or coconut.

Oats

Cooked oats (serves 1)

150 ml milk
2.5 tbsp rolled oats
a pinch of salt
1 tbsp flax seed
35 gram mixed nuts and dried fruits
1/2 tbsp sugar or honey (adjust this amount to your own taste)
optional: vanilla extract and/or cinnamon; honey or maple syrup

Bring the milk to the boil. Add the rolled oats, salt and sugar (vanilla/cinnamon if using), cook until the oats are soft and the porridge has thickened (the time depends on the kind of oats you use). Mix with the flax seed, mixed nuts and dried fruits. Serve warm (cold it will get quite gloopy). Optionally finish with a swirl of honey or maple syrup.

Jam and chutney

What are better presents than homemade ones? People are certainly happy when they get a nicely packed set of cute small jars of homemade jam and chutney. Making all the 6 recipes on one day is quite a marathon, you can also make a selection or only one recipe (then use big jars instead).
I give a small introduction describing the taste and some serving suggestions at each recipe.

From left to right; upper row: coconut confiture, courgette chutney, pear-vanilla jam; lower row: tropical marmelade, mandarin jelly, chili jam

From left to right; upper row: coconut confiture, courgette chutney, pear-vanilla jam; lower row: tropical marmelade, mandarin jelly, chili jam

Tropical marmelade (2 jars of 500 g)
Adapted from “2000 recettes de la cuisine Française”

A tropical version of the traditional orange marmelade, delicious on bread, with pate, duck or other game.

1/2 pineapple
1 grapefruit
1 mango
2 kiwi
1 lime
1 kg sugar
250 ml water

Cut the grapefruit in thin slices and then in small cubes. Reserve the juice that came out. Add 250 ml water to the grapefruit cubes and cook for 20 minutes.
Clean the pineapple, mango, kiwi and cube. Reserve the juice that came out.
Melt the sugar in the reserved fruit juice and the juice of the lime. Cook until bubbles for at the surface of the syrup. Add the grapefruit cubes and cook for 20 minutes. Add the pineapple, mango and kiwi and cook for another 20 minutes. Stir regularly.
The marmelade is ready when the pieces of fruit are translucent and when a drop of the syrup becomes jelly on a cold plate.
Pour in sterilized jars.

Chilli Jam (2 cups)
From Annabel Langbein – The Free Range Cook

Delicious sharp, spicy and fragrant. Perfect for dipping vegetables or spring rolls, or as a sauce in stir fries.

1 head garlic, cloves peeled
8 long red chilies, roughly chopped
200 g fresh ginger, peeled and roughly chopped
2 double kaffir lime leaves
2 1/2 cups sugar
1/2 cup water
grated zest of 4 limes
1/3 cup rice vinegar
3 tbsp fish sauce
1 tsp soy sauce

Purée the garlic, chillies, ginger and kaffir lime leaves, to a coarse paste (easiest with a blender or in a kitchen machine). Place in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce.
Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes until reduced by a third. It will bubble up like jam.
Spoon the hot chilli jam into a sterilised jar. Once opened, store it in the fridge.

Coconut marmalade (1 jar)
Adapted from “2000 recettes de la cuisine Française”

Sweet and coconutty, delicious on toasted white bread, with pineapple in a dessert or with chocolate.

1 fresh coconut
250 g sugar
50 g butter
Zest van 1/2 lemon
65 ml coconut milk
vanilla (1 pod or a teaspoon of extract)
10 ml rum

Open the coconut, discard the water (or use it for another purpose), remove the bark from the coconut flesh, then use a peeler to remove any brown bits remaining on the coconut flesh. Grate the coconut flesh finely.
Heat the grated coconut flesh, sugar, coconut milk, lemon zest and vanilla on low heat while stirring regularly. Add the butter when the mixture thickens and mix well. Take off the heat and add the rum, mix well. Pour into sterilized jars.

Courgette chutney (900g)
From “James Martin – The collection”

To give a kick to any kind of meal, for example with cheese, (cold) meats or pate, or with Indonesian/Indian curries.

2 small lemons
3 courgettes
2 onions, peeled and thinly sliced
100 ml dry white wine
3 tsp brown sugar
24 black pepper corns, bruised
2.5 cm ginger, peeled and minced finely
Generous pinch of salt

Peel the lemons, slice thinly and remove the pips. Cut the courgettes lengthwise in halve, then in pieces of 2,5 cm. Mix all the ingredients in a pan, place the lid on top and cook for and hour, stirring occasionally. When it is hot, it still is quite liquid. Pour in sterilized jars.

Pear-vanilla jam (2 jars of 500g)
Adapted from “2000 recettes de la cuisine Française”

Both the pear and the vanilla flavour stand out. Delicious on a slice of bread, but also perfect as a filling for cakes.

500 g pears
375 g sugar
100 ml water
1/2 lemon
Vanilla (2 pods or 2 teaspoons of extract)

Peel, quarter, core and cube the pears.
Dissolve the sugar in the water. Add the pears, lemon juice and lemon rind. Cook on high heat 40 minutes. Then add the vanilla. The jam is ready when the fruit is translucent and a drop of jam will become jammy instantly on a cold plate. Pour in sterilized jars.

Mandarin jelly (2 jars)

Has a delicate, sweet mandarin flavour. Delicious as a filling for cakes and tarts, but it also works great to add a spoon to some sautéed carrots.

600 ml mandarin juice (from +- 1.5 kg (juice)mandarins)
250 g jam sugar (I used “van gilse gelei suiker speciaal”, check the package of your sugar for the right ratio of sugar and juice, and how to prepare the jelly)

Juice the mandarins, sieve the juice and measure how much it is. Mix the sugar with the juice, bring to the boil and cook 4 minutes. Pour in sterilized jars.