Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Monday, August 21, 2017
Breakfast toast
Breakfast toast
It was the first time my kind-hearted boss shook his head in disappointment at me in front of everyone. The embarrassment and shame when he said I had forgotten where I came from. I felt all eyes on me, in disbelief, as if I had done something so terrible. I just hoped that they didnt think my parents failed to raise me right. As blood rushed to turn my face red, I wanted to close my eyes and magically disappear from the attention.
So what crime did I commit? Well, one early morning, I groggily responded with a confused "huh?" when asked about how my Mid-Autumn Festival was spent earlier this week. ;) I had forgotten all about it despite seeing all my foodie friends eating/baking mooncakes since last week. Actually, maybe I didnt completely forget but its just my brain does not function at its normal capacity on days when I do not have breakfast - which was the case for that fateful day.
So Ive learnt my lesson and the next morning, I made sure I woke up early for a hearty meal before leaving the house.
Creamy avocado egg salad. For some fat and protein.
And juicy tomatoes and goat cheese. Anti-oxidant and calcium. (You do know Im no nutritionist right?)
On toasted spelt sourdough. Carbs for brain function?
Yes please!
Just brush each slice of bread with some olive oil then rub with the cut side of halved garlic. For the tomato toast, crumble a bit of goat cheese evenly on the bread.
Grill them in the oven at around 230C (450F) for a few minutes (until cheese melts).
Mash 2 hard boiled eggs with one large avocado.
Dont forget a dollop of mayo and whole-grain mustard seeds, and some sprinkling of S&P.
(edit) Oh and a squeeze of half a lemon (or vinegar) too.
Slice up some juicy tomatoes and layer them on on the goat cheese.
Spread generously the avocado egg salad onto the other slice!
Hope you had your breakfast today. :)
A good breakfast can really set you up well for the rest of the day, me thinks!
Thanks to Kate from Cookie and Kate for the delicious goats cheese/tomato toast idea!
Have a lovely rest of the week and bye for now. xoxo.
Available link for download
Wednesday, August 16, 2017
Breakfast Quesadilla Recipe
Breakfast Quesadilla Recipe
Sometimes when I am in a hurry or just not feeling inspired about making breakfast I create a hash of sorts. Scramble some eggs, brown some breakfast sausage and hash brown, maybe throw in some veggies, mix everything together and plate it.
Well I was feeling a little inspired and wanted to try something new. I buttered one side of a flour tortilla, placed it in a pan over medium heat, added a little shredded cheese, then piled on some of my hash, another sprinkle of cheese and to top it, another buttered tortilla. Flip the quesadilla over once the bottom side is browned and repeat.
These turned out really yummy and everyone loved them! Give them a try, make your own fun mix of food and see how it tastes inside a crispy tortilla sandwich!
Available link for download
Monday, August 14, 2017
Breakfast Jacques Prevert
Breakfast Jacques Prevert
Guest poem sent in by Firdaus Janoos
(Poem #1932) Breakfast He poured the coffee Into the cup He poured the milk Into the cup of coffee He added the sugar To the coffee and milk He stirred it With a teaspoon He drank the coffee And put back the cup Without speaking to me He lit a cigarette He blew some rings With the smoke He flicked the ashes Into the ashtray Without speaking to me Without looking at me He got up He put his hat On his head He put on His raincoat Because it was raining He went out Into the rain Without a word Without looking at me And I I took my head In my hands And I wept |
(translated by Alastair Campbell) Jacques Prévert is one of France's most well-known poets, and I was surprised to see him so well represented on minstrels ;) The thing I love about him is his remarkable obervation of and sympathy for people and everyday life. He evokes deep emotions with suprising simplicity and grace. The poem "Breakfast" published in Paroles, Prévert's first collection of poetry which appeared late in 1945, is typical of his lucid and poignant style. Firdaus [Martin adds] As an aside, I'd like to thank reader Ian Barnett (of the Parole Translations and Literary Agency) for drumming into me the importance of finding out about and acknowledging the translators of non-English poems we run. I don't always succeed, I'll admit, but I do always make the effort. Quoting Ian's spot-on rant about this all-too-common omission: This lacuna annexes foreign poets to the English language in a most unwholesome, if reflexive, nay, automatic way. It does the invisible profession of the literary translator no favours either. And strictly it is illegal not to acknowledge provenance -- a law which, for the authorship of the translator, is also strangely invisible. martin [Links] Wikipedia entry: http://en.wikipedia.org/wiki/Pr%C3%A9vert A collection of Prévert's poems, translated by Campbell: http://www.otago.ac.nz/DeepSouth/vol3no1/campbell.html
Available link for download
Sunday, July 30, 2017
breakfast tacos and mochi waffles for valentines day brunch
breakfast tacos and mochi waffles for valentines day brunch
Valentines Day is coming up, and Ive got two great recipes for a "Date Brunch In" with your significant other on Crate and Barrels awesome blog (you can also read about me and Erlend arguing about brunch, but lets be honest — were all here for the tacos and waffles).
For savory brunch eaters, Im going all the way back to my Texas roots and giving you a classic Tex-Mex breakfast dish — breakfast tacos filled with crispy "smashed" potatoes, bacon, cheesy eggs, and all your regular taco fixings:
For sweet brunch lovers, Ive got a really incredible recipe for these beautiful heart-shaped (Or maybe flower-shaped??? Its almost like a Rorschach test or something) mochi waffles. The mochi in the waffles makes them extra crisp on the outside and chewy on the inside; no regular waffle can ever compete. And when topped with warm, fresh cherry brandy compote?
Its the perfect brunch treat:
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LINKS
Breakfast Tacos with Crispy "Smashed" Potatoes, Bacon, and Cheesy Egg
Mochi Waffles with a Cherry Brandy Compote
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Available link for download
Sunday, March 26, 2017
breakfast casserole muffins
breakfast casserole muffins
Once a month I have a breakfast party at work where my team gets together to celebrate birthdays and catch up. I always volunteer to bake something and realized for the past couple months I have brought in some type of banana baked good. I wanted to change it up this month so I decided to create a breakfast muffin with croissant, sausage, velveeta and eggs because everyone at work loves breakfast casseroles. These may not be the prettiest breakfast but your first bite will make you forget all about that!
Breakfast Casserole Muffins
makes 12 muffins
1/2 lb of ground sausage (I used hot)
1 tube of crescent roll dough
12 slices of velveeta cheese (or crumbles off a block of velveeta)
6 eggs, beaten
1/8 c. of milk
Preheat oven to 375°F. Line or grease 12 muffin cups.
Brown the sausage until no longer pink and drain. Spread and line the bottom of each muffin cup with a portion of the croissant dough and press down. Put a spoonful of browned sausage on top of the croissant dough. Then put a slice or a spoonful of velveeta over the sausage. In a bowl, beat the eggs and milk together. Divide the egg mixture evenly between the 12 muffin cups. Make sure not to fill the egg mixture to the very top of the muffin cup or else they will get very messy. Bake 30-35 minutes or until golden brown on top. These are really easy to make and a great breakfast on the go.
Available link for download
Friday, March 10, 2017
breakfast mac cheese
breakfast mac cheese
Today is National Cheese Lovers Day!
I love cheese almost as much as I love sugar so when the Wisconsin Milk Marketing Board asked me if I would be interested in creating a unique mac and cheese recipe to share on their 30 Ways in 30 Days Macaroni & Cheese blog to celebrate National Cheese Lovers Day, I could not have been happier. I cant tell you the number of times Ive wanted to eat mac and cheese for breakfast, not leftover mac and cheese but fresh from the oven mac and cheese that tastes like breakfast. This recipe combines all my favorite breakfast add-ins into a delicious mac and cheese. I decided to go with Wisconsin Colby Jack, a mild cheese that would be perfect in a savory breakfast dish. I used all the usual ingredients you would find in an omelette like sausage, onions, peppers, cheese and eggs and then combined them with pasta and crumbled biscuit pieces. The sweet breakfast sausage, creamy Colby Jack and spice from the jalapeno and Pepper Jack Cheese seriously makes this dish taste like the best breakfast casserole you have ever had. You might even eat mac and cheese for breakfast instead of dinner from now on. Or both, I wont judge!
Check out the Macaroni & Cheese blog for the next 29 days to see what mac and cheese creations other participating food bloggers came up with!
Breakfast Mac & Cheese
serves 6-8
1 pound of pasta (I used cavatelli shaped pasta)
1 pound breakfast sausage, removed from casings and crumbled
1 large onion, diced
1 red pepper, diced
1 green pepper, diced
1 jalapeno pepper, discard seeds and dice
1/2 tbsp garlic salt
1 garlic clove, minced
4 tbsp butter6 tbsp flour
4 c. whole milk
5 c. colby jack cheese
1 c. pepper jack cheese
salt and pepper to taste
4 eggs
6 toasted breakfast biscuits, crumbled (homemade or the from the refrigerated aisle of the grocery store)
Preheat oven to 375°F.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes.
In a large skillet over medium-high heat, cook the sausage until browned. Remove sausage from the pan, drain the fat off and set sausage aside. In the same skillet, add the onion, peppers and garlic salt and cook over medium-high heat until softened. Add the garlic and cook for 1 minute. Remove onion and pepper mixture from heat and set aside.
Add butter to the same skillet and stir constantly until melted. Add the flour and stir constantly over medium heat for 3-4 minutes. Slowly pour in the milk and whisk continuously until it is smooth and has thickened, about 4-6 minutes. Remove skillet from the heat and stir in 4 cups of colby jack and 1/2 cup of pepper jack along with salt and pepper to taste. Add the pasta, cooked sausage, onion/pepper mixture to the cheese mixture and stir until combined. Pour into a large buttered baking dish.
In a small bowl, whisk all the eggs together. Add in remaining cheese and crumbled biscuits, stir until combined. Pour this mixture over the pasta in the baking dish. Bake for 25-30 minutes or until golden brown and bubbly. Let stand for 10 minutes before serving.
Whats your favorite cheese?
Available link for download
Wednesday, February 15, 2017
Saturday, February 4, 2017
Breakfast Show Cook Off
Breakfast Show Cook Off
And the winner is... Iron Chef Hamish, who kicked challenger Adams arse on the Channel 31 Breakfast Show-Down, whipping up 4 dishes, including a very tasty stack of scrambled eggs, potato rosti and smoked salmon. Adam did show off some nice wrist action with the frying pan, producing a respectable serve of scrambled eggs on avocado toast with chorizo and mushrooms. But pancakes with mango, maple syrup and smoked salmon? Gag me...
Available link for download
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