All posts filed under: Breakfast

Amerikanske Blåbærpandekager med Kærnemælk og Blåbærsirup

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Amerikanske Blåbærpandekager med Kærnemælk og Blåbærsirup til Urtekram For this recipe in English, go here! Når min mand skal forkæle mig, så laver han gerne en portion Amerikanske Pandekager. Det kan han fordi de er meget nemme at lave, og fordi jeg har lært ham hvordan! Vi guffer gerne en portion om søndagen, hvor vi serverer dem med smør og ahornsirup. Men jeg har været ivrig efter at afprøve Utekrams Blåbærsirup til denne opskrift, og jeg kan sige jer det er lækkert. Nyd de små tykke amerikanske pandekager til brunch eller server dem som dessert.   10 stk Ingredienser 275g øko hvedemel ½ liter øko kærnemælk 3 spsk friske øko blåbær 2 øko æg 2 spsk øko rørsukker 1 knivspids salt 1½ tsk bagepulver 50g smeltet øko smør Tilbehør smør blåbærsirup Pisk mel, bagepulver, smeltet smør, salt, sukker og kærnemælk sammen. Pisk æggene for sig, og tilsæt dem tilsidst. Vend blåbærene i dejen. Hæld en lille smule dej ud på en varm pande og steg pandekagerne gyldne på begge sider i lidt smør. Vær tålmodig …

Green Vegan Spinach Crépes

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A friend of mine has recently started on the Hay Diet. Not for weight loss, but for general well being. I’m not overly familiar with the rules, but I do know that mixing protein and carbohydrates, is not allowed. So the other day, whilst her husband served up a big batch of pancakes, she couldn’t have any, as the egg and flour combination is off the menu. I felt a little guilty tucking in to the warm sweet desert, (but not guilty enough not to have any!) so I thought I’d try my hand at making her a pancake/crépe recipe she could enjoy. I experimented with egg free pancakes, and the results where really rather good. However, I’m still not sure weather these vegan crépes are Hay friendly, as the almond milk may be to protein rich..But they are definitely vegan! And they are definitely tasty, and absolutely green! I also cut back on the amount of almond/soy milk needed by blending up a cup of ultra green spinach juice. This works amazingly well in …

Homemade Organic Tomato Ketchup

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This summer has produced a fabulous amount of tomatoes in my greenhouse. We have been eating fresh organic tomatoes in our salads all summer long. But about 3 weeks ago, I just couldn’t keep up with the bumper crop, so I took to slow roasting my tom’s at 50 degrees for 2 hours in the oven with garlic and olive oil, and then freezing them for sauce later on in the year. We ate tomato pasta…tomato tarts..and finally I also made two large batches of tomato ketchup, one yellow and a classic red. And they are amazing! This homemade tomato ketchup recipe is sweet, tangy and very aromatic. Adding star anise, cloves and fennel seeds makes this ketchup sit in a league of its own. Since making this delicious condiment, I’ve been looking for excuses to make all kinds of breakfast eggs, just so we can have more of this wonder sauce! And of course you can add it to veggie burgers, hot dogs and other things too. But it is best served over eggs, with …

Date and Seed Power Balls!

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  On a resent trek in the north of Scotland, which I did with my family and a few friends (plus a happy dog) I knew a homemade energy boosting snack would be very much appreciated. Everyone in the group requested the recipe, so I took that as a good sign. These Energy ‘Power Balls!’ are rather delicious, and quite filling to, perfect for an in between meal snack, or a power boost when carrying heavy rucksacks and navigating unknown terrain in the wilderness! They store really well in an air tight container and keep for weeks in the fridge. You can also freeze them, and defrost as needed. I’m posting two recipes; one with peanut butter, and the other with a luxurious Danish Nougat. Its not easy to get your hands on in the UK, but it is delicious.. Its a household staple in Denmark, used mainly around Christmas, paired with marzipan…yum!  So I would say, use Nutella or something similar, if you don’t live in DK.   ______________________________________________ Power Balls no. 1 Makes 25   …

Super Green Spinach Smoothie

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  I don’t know about the rest of the world, but here in Scotland, its still cold and wet. April is said to be the rainiest month, and my garden is living proof. I’ve not seen the sky for 10 days straight, just a drab grey cloud cover. In which case, now’s a good time to devour some extra vitamins – the green way! A super green spinach smoothie to boost your immune system, and get you lean and mean for spring time! Helping the spinach become more palatable, is sweet pear and tangy kiwi, delicious yoghurt and fragrant vanilla. Once blended, its best to drink the smoothie immediately. __________________________________   Serves 2 1 large handful of spinach (50g) 1 kiwis 2 bananas 150ml pear juice 2 tbsp natural yogurt ¼ vanilla pod, scraped a dash of lemon juice _________________________________ Chop the banana and kiwi into chunks and pop them in the freezer for 30min. (they do the job of ice cubes) Place the spinach and pear juice into the blender, and blitz until smooth. …

Baked Breakfast Eggs with Courgettes and Dill

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When I get a new piece of kitchen equipment, such as these pretty little turquoise ramekins, Im always looking for an excuse to use them. And what I most often use ramekins for, are to make delicious and easy baked eggs. Yum! You can never have to many eggs in your larder, and Im lucky enough to have friends with hens, so I know exactly where these tasty eggs are from. This dish can either be a lazy morning breakfast for guests, or a hassle free dinner, if your not overly hungry. I like to add a bit of chilli or spinach, but for this recipe I’ve chosen courgette and dill. Serve with some hearty sourdough bread to scoop out the sill runny yolk! _________________________________________________ Makes 4 portions 4 organic eggs 4 tbsp cream 1/2 a courgette, sliced a few springs of dill 1 tbsp olive oil a knob of butter salt and pepper to taste ______________________________________________ Preheat the oven to 170°C and put the kettle on to boil. Butter the ramekins and place a …

Fig and Honey Yoghurt with Poppy Seeds and a Taste of Portugal

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  I am back from a most wonderful time in Portugal. The weather was magnificent, gifting us with pleasant warm breezes and cloud free skys. It wasn’t easy adjusting back to the autumn weather up here in the more northern latitudes of Scotland, but I can comfort myself with the knowledge, that under this thick fisherman’s sweater, I do indeed have a tan! The best thing about taking a trip away, for me, is forgetting all the everyday tasks of home life and work, and allowing yourself to fall into a new more relaxed routine. Our routine whilst away, was to be woken up at dawn by the local cockerel, make our sleepy way to the balcony and watch the sunrise over freshly made coffee. When I’m on holiday, breakfasts are my favorite meal, they are a chance to sample the county’s freshest produce, usually in a way which requires little preparation or cooking, and usually in its most simple of forms. I spent lost of time traipsing through local vegetable markets, and filling my …

Anna Banana Breakfast Smoothy

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It has been unusually hot here in Scotland, and I’m loving every minute of it! Im soaking it all up, as I know what a rare thing it is to have consecutive hot days up here. With warmer weather comes different food cravings, and one of them the past few days has been smoothies. I’m the kind of person who likes to feel full after a meal, so the idea of having a smoothy for breakfast hasn’t always appealed. However if you add oats to the recipe, its a whole different ball game, and a filling one at that. This recipe is full of filling and tasty ingredients such as lemon curd, cashew nuts and ginger. These smoothies are best served in the garden, or on a sunny balcony, but if you are high up in a flat, throw open the windows and sit on the sill and make the most of the gift this summer has been. _______________________________________________________ Banana and Peach Smoothy serves 4 Ingredients  200ml rachels organic vanilla yoghurt 100ml lemon curd 400ml organic soya …

Koldskål – Danish Summer Buttermilk Dish

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  A natural reaction to hot weather for me, is to start craving Koldskål. In Denmark, as a kid I could easily go through a litre a day, no problem. I didn’t mind if it was shop bought, or home made, I just had to have it during the warm summer months. Saying that, homemade is always going to triumph over shop bought. And since a lot of you don’t live in Denmark, homemade is the only option anyway! Koldskål, literally translates as Cold Bowl. It is made with buttermilk and a milder version of yoghurt, egg yolks, sugar, vanilla and lemon. I have never thought of comparing it to an Indian Lassi, but I guess that is a far comparison if totally lost trying to explain it to a foreigner. It is served in a bowl, and eaten with a spoon, and enjoyed with little biscuits called Kammerjunker, and I’m not even going to try and explain that word! Well, OK then, its a title for a sort of foot solider within the Royal …

Chunky Peanut and Almond Butter by Miss May

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Since starting this blog, I have wanted to feature Guest Bloggers that could contribute with their own recipes and photography. So I am super excited to be able to share this latest post with you, written by my talented and good friend Victoria May. Miss May is a fellow blogger from chimneystack.wordpress.com and a world traveler, whizzing from continent to continent with her ‘old school’ film camera- all along the way cooking, baking and eating her way through her journey. “ This is her recipe! _____________________________________________________________________________________________________________________________________________________________ ; I love peanut butter. It’s both a comfort food (smothered on hot toast) and an energy bomb (whizzed up with banana, muesli and yogurt in a breakfast smoothie), and never fails to remind me of my time in the States. Americans really know how to harness the full bad-ass potential of P.B. ‘ This is my throw-it-together recipe. ____________________________________________________________________________________ Makes 1 large Jar or 2 small ones ‘ 3 cups peanuts (unsalted) 1 cup almonds 50ml organic rapeseed (olive is too over-powering a flavour) salt to taste ____________________________________________________________________________________ In a …