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Posts Tagged ‘Breakfast’

Yesterday, my country celebrated its 150th birthday! The months and days leading up to this grand event have been epic. Sadly, we had planned to be away without even thinking about it. This is where social media really gets to shine because with all the awesome photos and videos everyone posted, it felt like we were right there! Plus, the friendly lake we were visiting decided to have their 4rth of July Celebrations on July 1st, but we really know they were helping us celebrate our 150th birthday! Thank you America!


In early May, I purchased some pears and then immediately forgot that I had them. Then on May 17, my friend Lorraine of Not Quite Nigella, posted that it was Cheese Soufflé Day and linked to her twice baked cheese soufflé recipe, and I immediately knew how I would use one of those pears!

When one reads a “soufflé” recipe, one might back out of the room, ever so slowly, so no one would notice, because cheese soufflées are known to be complicated and finicky. Let me assure you, this one is NOT. This recipe comes together quickly and easily, and I love that they can be frozen and rebaked when required, how easy is that? I also love béchamel sauce (that was my addition) so this is a win/win on all accounts.

Pear, Blue Cheese and Leek Twice-Baked Soufflé

This recipe makes 4 x 200 mL (7 fluid ounces) ramekins. For the original recipe, please click here.

Print Recipe Twice Baked Soufflee

Ingredients:

  • 30 g butter, divided, plus additional for buttering ramekins
  • 30 g/1.5oz plain all purpose flour
  • 250 mL (1 cup) milk, heated
  • 150 g (1 small) pear, finely chopped or cubed
  • 40 g (1/4 cup) leeks, finely chopped
  • 2 eggs, separated
  • 60 g blue cheese, crumbled
  • salt and pepper

Directions:

  1. Preheat the oven to 350° F (180° C).
  2. Butter 4 ramekins well, all the way up the sides. Boil some water.
  3. Melt 10 g of the butter in a saucepan and add the chopped pears and leak and cook on medium heat until softened. Season with salt and pepper. Pour out of the pan and set aside to cool.
  4. Melt the remaining butter in the pan and add the flour all at once. Cook the flour for a minute without burning it. Add the milk and whisk until smooth, it will be very thick.
  5. Add the pear and leek mixture and stir well until combined in the roux. Add the egg yolks and stir well to combine. Set aside to cool.
  6. Meanwhile, beat the egg whites until stiff but not dry. Take about 1/4 of the beaten egg whites and stir it into the roux mixture to loosen. Fold in the remaining egg whites until well incorporated but not deflated.
  7. Divide the mixture into the four ramekins and bake in a bain-marie (this is why you were boiling the water) for 35-40 minutes or until tops are lightly golden (remember, they will be baked again).
  8. Allow to cool in the ramekins for about 5 minutes (they will deflate a bit), then gently loosen sides with a sharp knife and turn them out onto a cooling rack and cool until room temperature.
  9. Wrap each soufflé individually in plastic wrap and then bag in a large zip lock freezer bag. Freeze until required.
  10. To defrost, remove from the freezer the night before it is required and defrost in the refrigerator. The microwave is not suitable for this step.
  11. Prepare the béchamel finishing sauce.
  12. Lay the soufflés into individual oven proof dishes (I used cast iron) and prepare the béchamel finishing sauce.

Ingredients for Béchamel Finishing Sauce:

Serves 4

  • 5 g (1 tsp) duck fat, bacon fat or unsalted butter
  •  (1 tbsp) all-purpose flour
  • 250 mL (1 cup) milk
  • 5 mL (1 tsp) thyme leaves
  • 1 1/2 slices bacon, cooked until crispy, chopped
  • Salt

Directions for Béchamel Finishing Sauce:

  1. Melt butter in a small saucepan, add the flour and cook the roux without burning for about 1 minute.
  2. Slowly add the milk while whisking to creat a smooth sauce, cook until thickened.
  3. Flavour with the thyme leaves, bacon and salt.
  4. Pour over the defrosted soufflés in an oven-proof bakeware and bake about 25 minutes in a preheated 350° F (180° C), to heat it through.

A wonderful combination of sharp blue cheese, salty bacon and sweet pears with creamy baked béchamel. Is your mouth watering yet?

Notes:

  • You may use any cheese you wish, although I would stick to full-flavoured cheeses.
  • If you don’t like leeks, try caramelized onions instead (I always have frozen leeks in my freezer and come to think of it, caramelized onions!).
  • Lorraine poured about 300 mL (1 1/4 cup) heavy cream over her soufflées instead of the béchamel sauce.

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When JT and I were first married, we lived in our first home in Stouffville, a bedroom community Northeast of Toronto. JT would drive 30 minutes to an hour to work and I would take the hour long GO Train (Government of Ontario commuter train) downtown. Fortunately, the downtown train station was connected to an intricate underground system called PATH, Toronto’s Downtown Pedestrian Walkway that I would take all the way to work in the Financial District. Of course, these underground paths were always lined with stores, tempting you to buy, buy, buy!! There may have been one or two instances when I may have picked up a new outfit on the way to work, and I would change into it at the fitness club after my workout!

There were also several food courts along the way, so if one became a little famished from the long journey to work, one might pick up a nibble or two along the way! That is when I became addicted to Bran Date Muffins. These overly processed, moist and sticky muffins were sold at a “healthy” eatery along my walk to work. I usually don’t go for the ready made treats but there was something so moreish about these muffins (texture and taste) that I bought one or two every week (that’s when I had a metabolism!). These days, I wouldn’t dare eat that type of muffin, knowing what I know about the ingredients they use to make them so moreish so that is why I decided to try to recreate my obsession using healthy ingredients. I also decided to make them mini so that I could have a small treat without committing to a regular-sized muffin.

They are not the same as the ones I had so many years ago, but they are quite tasty and not nearly as bad for you so I’m pretty happy with the outcome. The bran and nuts provide great texture, the apples and the dates give it some moistness. Next time, I think I will reduce the flour component and increase the apples and fruit juice.

JT was quite surprised that there is no processed sugar in these babies, just dates, apples and fruit juice to sweeten.

Apple, Bran and Date Mini-Muffins revamped

A KitchenInspirations Original Recipe

Makes 30 mini-muffins

Ingredients:

  • 250 mL (1 cup) fruit juice
  • 1 egg
  • 2 egg whites
  • 375 mL (1 1/2 cup) peeled and shredded apple
  • 125 mL (1/2 cup) chopped dates
  • 250 mL (1 cup) bran buds
  • 125 mL (1/2 cup) chopped pecans
  • 2 cups All Purpose Flour
  • 3 tsp baking powder
  • 30 mL (2 tsp) cinnamon
  • Pinch of salt

Directions:

  1. Preheat oven to 375° F (190° C). Spray 24 mini-muffin pan with non-stick spray. Set aside.
  2. Combine the whole egg and the egg white and beat until well mixed, add the milk and stir to combine.
  3. In a large bowl, add the bran buds, shredded apple and dates, stir until combined. Pour the egg mixture over the top, stirring it in. Allow to stand 5 minutes.
  4. Sift the flour with the baking powder, cinnamon and salt.
  5. Fold the flour mixture into the bran mixture until everything is combined. Stir in the chopped pecans.
  6. Divide batter into 30 mini-muffin cups evenly (24 first, then 6). Bake for 20-22 minutes or until cake tester comes clean.

Notes:

  • If you’d rather make regular-sized muffins, this recipe will produce 12.
  • The bran buds I use are rather hard so soaking is important, your bran cereal may be loser and not need as much time to break down. I like a little bran texture so I didn’t soak my bran very long.
  • I used fruit juice instead of milk so that I could eliminate the 1/4 cup sugar from the recipe. I used Mango because I had it on hand, use whatever you wish, apple juice would work equally as well.
  • You may use 3 whole eggs instead of 1 whole egg and 2 egg whites, someone over here used up the whole eggs and forgot to write it on the shopping list. I wonder who that was?
  • These were pretty moist, even without the use of oil. Next time, I will reduce the flour to 1 1/2 cups and increase the fruit juice and shredded apple by 1/4 cup each.

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Warning: there is nothing healthy about this.

Ok, sometimes it happens: I make a totally unhealthy recipe. We had a friend stay overnight because he and JT were heading down to Buffalo first thing in the morning, to see a hockey game so I made cinnamon buns. We had some for tasters and one each for breakfast, then I froze the rest. Now these damn things will be calling my name every time I open the freezer!

I was down in Florida last week for a bit of girl-time with one of my dearest friends. It was a wonderful break and the weather was amazing! Might have done a bit of shopping too!!! Sorry I was MIA on comments, will catch up this week. XOXO

Cinnamon Buns

Please click here for the original recipe

Makes 12 buns

Ingredients for dough:

  • 250 mL (1 cup) warm milk
  • 8 g 1(2tbsp) quick yeast
  • 590 g (about 4 1/4 cups) all-purpose unbleached flour
  • 55 g (1/4 cup) granulated sugar
  • 3 g (1 tsp) cinnamon
  • 6 g (1 tsp) salt
  • 2 eggs
  • 76 g (1/3 cup) unsalted butter, room temperature

Directions for dough:

  1. Combine yeast and warm milk and stir to dissolve yeast.
  2. In the large bowl of your KitchenAid mixer fitted with the scraping cookie dough hook, combine flour, sugar, cinnamon, salt, eggs and butter, blend until thoroughly combined.
  3. Add the milky yeast and switch to the dough hook. Knead the dough for about 5 minutes or until it comes away from the sides and is soft and silky.
  4. In a greased bowl, in a warm place, allow to rise until doubled in bulk (about 1 hour).
  5. Roll the dough into a rectangle about 0.5 cm (1/4 inch) thick, about 60 x 35.5 cm (24 x 14 inches).
  6. Spread the filling evenly over the rectangle to all side but one long side.
  7. Roll from the long side with filling to the edge into a tight roll, pinching the final side closed. Cut into 5 cm (2 inch) slices and place into a lightly greased pan 26.5 cm (10.5 inch) springform pan.
  8. Pre-heat the oven to 175° C (350° F). Let rest 15 minutes.
  9. Bake for 40-50 minutes until light golden brown and it has baked through (an internal temperature of 88–93°C (190–200° F ).
  10. Ice only right before serving.

Ingredients for Filling:

  • 245 g (1 cup) packed brown sugar
  • 18 g (2 1⁄2 tbsp) cinnamon
  • 76 g (1/3 cup) unsalted butter, room temperature

Directions for Filling:

  1. Combine all of the ingredients to make a smooth paste, set aside.

Ingredients for Icing:

  • 20 g (1/4 cup) butter, room temperature
  • 70 g (1/4 cup) cream cheese, room temperature
  • 200 g (1 1/2 cups) icing sugar
  • 3 mL (1/2 tsp) clear vanilla
  • 2-4 tbsp cold water
  • Pinch of salt

Directions for Icing:

  1. Combine all of the ingredients to make a smooth paste, set aside.

Notes:

  • I reduced the sugar by half in the dough from the original recipe as I find these things usually super sweet. I increased the flour to make up for the sugar.
  • I also added cinnamon to the dough.
  • I added water to the icing as I prefer it to be drizzled instead of dipped or smeared.

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applepreserves_first

This is a naturally sweet applesauce, no added sugar or chemicals, just the beautiful sweetness of the apples!

Since JT and I have embarked on our diet, I have been expanding a recipe collection because there is nothing worse than eating ‘diet food’. JT can attest that our food has been the furthest from ‘diet’, at least, our perception of ‘diet food’. We’ve had:

  • Chicken Schnitzel with cauliflower mash
  • Zucchini spaghetti and chicken meatballs
  • Mushroom and cauliflower crêpes with lentil béchamel sauce
  • Apple and Dijon glazed pork tenderloin
  • Pulled pork tenderloin crêpe with homemade BBQ sauce
  • Navy bean mushroom ‘risotto’
  • Pacific Salmon with cauliflower dill sauce on wilted spinach
  • Chicken Tikka Masala on cauliflower ‘rice’
  • Pork tenderloin on braised red cabbage
  • Pork tenderloin with mushroom sauce on sautéd veggies
  • Tilapia en papillote
  • Bouillabaisse

The real challenge is finding alternatives that fit into the diet parameters so I created this apple preserve (or butter) as a condiment, but also as a sweetener in some of the dishes named above. I try to vary the meals so that we don’t get bored of the same thing.

The other thing that I’m finding quite helpful is weighing everything to make sure we are not having more than we should — I’ve fallen off that bandwagon a few times, so it’s great to get back to it. Measuring is a great tool to keep you on track and it keeps you from inching up the volume (which I can be guilty of)! I measure out 100 g  (3.5 oz) portions of any protein we purchase and freeze them individually. I know each baggy is 100 g (3.5 oz) which is exactly the portion size we should be eating. It doesn’t take long to get used to the smaller volumes particularly since we have to drink a lot of water. And the veggies are quite generous (230 g 8 oz per portion), in fact, JT has a difficult time eating the allotted volume of veggies sometimes (I do a lot of wilted spinach…makes for a smaller amount!). Fortunately, we can season to our heart’s content so the food isn’t bland. The other thing about 100 g or 3.5 oz portions is that it makes the budget go further! I’m not going to post a lot more about my regimen but I will share the odd recipe I think you might enjoy. Plus, we have a few cheat days planned (Super Bowl for one!) so I’ll share some of those tasty treats. Thank you for allowing us to indulge in our resolutions, while I enjoy your wonderful recipes from afar, for the time being.

Unsweetened Apple Preserves

A KitchenInspirations Original Recipe

Makes 750 mL (3 cups) preserves.

Ingredients:

  • 1 kg (about 2 lb) red delicious apples, peel and core included*.
  • 1 L (about 4 cups) water
  • 6 cinnamon sticks
  • 10 g (about 3 tbsp) freshly grated ginger
  • pinch of salt

Directions:

  1. In a medium Dutch oven, add chopped apples, water and cinnamon sticks and cook on medium heat until apples have broken down and thickened and most of the water has evaporated, about xx minutes.
  2. Add freshly grated ginger and pinch of salt, stir well.
  3. Pour into prepared containers and seal with new lids. Store in the freezer. Use refrigerated preserves within a month.

Uses:

  • Use to sweeten sauces and dressings instead of sugar.
  • Pour over unsweetened yogurt or ice cream or gelato.
  • Use as a condiment for pork.
  • Combine with a little Dijon Mustard as a glaze over pork tenderloin.

*The peel and core add natural pectin to the preserves which help to thicken and preserve it.

applepreserves

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strawberryjam_first

On a recent trip to Europe, our dear friends Paul and T met us in Almeria to spend a few days together at my cousin Lucy’s flat in San José, Spain.

We stayed one night in Almeria because the flat was already booked. We stumbled upon Joseba Anorga Taberna quite by accident and had one of our most memorable meals in Spain (not counting the one star Michelin, but that’s another story). The Tapas were excellent and beautifully presented. It was a ridiculously hot and humid evening in Almeria so we didn’t want a heavy meal to weigh us down so sharing tapas was the perfect solution.

Joseba Anorga Taberna is a contemporary restaurant rated as one of the top ten in Almeria, what luck we had finding it! These are just a few of the tapas we enjoyed our first night in Spain. Buen Apetito.

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Just before we left for Europe, I found the last of the Ontario strawberries at my local grocer and they weren’t even overpriced! I bought a few pints and decided to make strawberry jam out of them to enjoy over the winter. I used a pectin-free recipe using a 3:1 ratio, three parts fruit to one part sugar. The jelling will take longer than a full-sugar version but it’s worth it. It’s not a sickly sweet jam, which is just fine by me!

strawberryjam_3

The jam is rich with strawberry flavour, just like Mom’s!

Strawberry Jam

Yield: 500 mL or 2 cups

Ingredients:

  • 936 g strawberries, washed and hulled
  • 309 g sugar
  • 1/4 cup lemon juice, about 1 good size lemon
  • zest of 1 lemon

Directions:

  1. Combine all of the ingredients in the bowl of your 10-cup food processor. Plus until desired consistency is achieved (see notes).
  2. Pour content into a non-reactive, heavy bottom pan (I used my Le Creuset). Slowly heat until the sugar is dissolved and bring very slowly to a boil. Remove foam as it appears (see notes).
  3. Boil until the jam reaches 105° C (220° F) and has thickened up and reached the jellied stage (test a small amount on an ice cold plate and if you can wrinkle the jam, it’s done!)
strawberryjam_2

We like this jam a lot.

Notes:

  • I reduced the sugar according to this website (see last paragraph). To get to the jelly stage will take a little longer than the full sugar version, but it’s worth it.
  • I do not have a potato masher, instead of pulsing you may mash the berries with said masher, add the remaining ingredients and mix well.
  • Apparently, foam contains a lot more air than the actual jam so leaving it may reduce the shelf-life of your jam (source here).

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OatmealBreakfastCake_first

Many of you are shaking your heads right about now. Breakfast Cake? Has she gone completely mad? How can it be? A cake for breakfast? This is actually a recipe I tested some time back and I loved it so much, I’ve continued to make it on a regular basis, particularly for the cottage.

This one was baked at home on the BBQ because it was way too hot to be turning on the oven, even if it is for such a lovely breakfast cake. JT developed a wonderful contraption inside our Weber gas grill: he inverted a vegetable grill basket and set it in the centre, this allows the ‘cake’ to be lifted off the grill so that the I can keep the middle burner on low and the two outside burners on medium, maintaining the inside ‘oven’ an even 350° F! So next time you want to bake something and it’s too hot, try this nifty idea!

OatmealBreakfastCake

Would you care for some maple syrup with that?

Blueberry and Peach Oatmeal Breakfast Cake

Please click here for the original recipe. This recipe serves 8 or one 9″ x 9″ cake.

Ingredients:

  • 500 mL (2 cups) 2% milk
  • 250 mL (1 cup) egg whites
  • 250 mL (1 cup) applesauce*
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 270 g (3 cups) large flake oats
  • 1/2 cup blueberries
  • 1 peach, cubed evenly
  • A mix of strawberries, blueberries and raspberries
  • maple syrup

Directions:

  1. Combine wet ingredients and mix well. Add the cinnamon, salt and large flake oats and mix well. Allow to sit for several hours in the refrigerator or overnight (mixture will become very thick as oats absorb the liquid).
  2. Preheat the BBQ to 350° F.
  3. Add 1/2 cup blueberries and cubed peaches and mix well. Pour contents into a parchment lined pan and bake for about 50 minutes or until a cake tester comes out clean from the centre. Serve warm with berries and maple syrup.

Oatmeal NutFacts

Serving size is based on 1/8 of the cake.

OatmealBreakfastCake2

Notes:

  • This recipe works particularly well with any type of fruit, so allow your imagination go wild!
  • I’ve also been known to serve this with whipped cream.
  • Kids may only want half a serving because it is very filling.
  • For truly Gluten Free, please choose oats that claim Gluten Free on the packaging as most oats are processed in non-gluten free factories and may be contaminated.
  • * the apple sauce was the leftover apple pulp from when I made this apple jelly.
  • This is not a sweet breakfast cake.
  • Replace milk with orange juice for another flavour.
  • Surprisingly, when I tested the original recipe, it also was very cake-like even though the picture on the original site shows more porridge than cake!
  • Nuts are also a wonderful addition but I wanted a nut free version due to an allergy.

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Beghrir_First

These tasty treats resemble English crumpets in both flavour and texture. Please click here to see my attempt at making the English treats.

Six years ago, we visited Morocco  My how time flies. During our visit, JT and I took two cooking classes, one at our Riad and the other at a very famous restaurant, Maison MK with Chef, Omar El Ouahssoussi. Both lessons had us making popular Moroccan main courses which we have made several times since our return. All of the food in Morocco is exceptional, a wonderful contrast of savory and sweet, carefully paired. Even breakfast in Morocco was something special. Breakfast always had a bit of a continental leaning but with Moroccan specialties, like this pancake. I’ll never forget the first time I tried Beghrir, on the rooftop patio of our Riad. It came with a little pitcher of syrup that tasted like honey and melted butter, you drizzle this syrup on the little cakes and the holes soak up all of the wonderfulness. I was instantly delighted with the unique texture and flavour of these interesting yeast-based pancakes and loudly declared that I would make them as soon as we returned. Yes, that was SIX years ago. We’ve made most of the dishes we learned how to make in our cooking classes but I let this one fall off my list. Better late than never, eh?

Part of my hesitation to make this wonderful pancake was the prep and rest time, some recipes rest for one and half hours! I just didn’t have the time for that, so when I found My Moroccan Food blog’s Baghrir recipe, with only 30 minute resting time, I knew it was for me! As luck would have it, I only had about half of the required semolina in my pantry so I had to improvise. I also rather liked an ingredient I saw in the New Moroccan cookbook (please see notes below) so I altered the proportions of the original recipe to include almond flour. I am going to give this a try making it gluten free and hopefully, I won’t drag it out another six years.

Beghrir, THE Moroccan Pancake

Makes about 42 little pancakes about 5-6 cm (3-3.5″) diameter.  For the original recipe, please click here.

Ingredients:

  • 120 gr of fine semolina
  • 120 g AP unbleached flour
  • 50 g almond flour
  • 1 tbsp granulated sugar
  • 1 tsp yeast
  • ½ tsp salt
  • 500 mL (2 cups) warm water
  • 2 tsp baking powder

Directions:

  1. Combine all of the ingredients in a large bowl and blend well with a stick/immersion blender. Allow to stand in a warm place for 30 minutes.
  2. After 30 minutes you should see the yeast taking action. Give the batter another blending and prepare your pan by spraying well with non-stick spray.
  3. Preheat the pan (see notes below). Using a 4.5 cm (2.75″) ice cream scoop, scoop a scant helping of batter and pour from the centre out on the hot pan. The Beghrir will cook from the bottom up, you do not flip this pancake. Cook until the batter is no longer wet. Repeat until all of the batter is gone.
Beghrir_2

These tasty Moroccan breakfast cakes are very similar in texture and flavour to English Crumpets.

Beghrir_3

The honey butter syrup makes this breakfast a treat and extremely moreish.

Notes:

  • The pan must be very hot for the batter to bubble, but not hot enough that the batter burns before it cooks, it’s a bit of a balancing act.
  • I used a well-seasoned cast iron pan (the one I use to make crêpes) so I had to keep turning the heat down so the beghrir doesn’t burn.
  • Beghrir will stick together while hot, so cool them laying out in a single layer.
  • Beghrir freezes very well. I plan to repurpose them with a little cream cheese, smoked salmon and fresh dill during the holiday season, although JT really loved them with the syrup.
  • To reheat Beghrir, steam them for a few minutes. Steaming maintains the crumpet-like texture. (updated October 15, 2016)
  • The original recipe is a synthesis of Chef Mourad Lahlou’s 2011 cookbook, New Moroccan, (page 196) and this blog. I found Chef Mourad’s recipe a tad complicated for first thing in the morning so I simply borrowed the almond flour he adds, I figured it would add texture and flavour. Next time I may try his recipe for contrast.
  • Chef Mourad used a flat indented silver dollar pancake pan (like this one) but I did not have one and I do not think it is needed, the pancakes turn out beautifully round on their own.
  • The syrup is an equal combination of butter, honey and about half the volume of water, heat gently to melt butter and whisk to combine, serve warm.

  • Beghrir can be topped with anything, try some jam, or even maple syrup, but I’ll stick to the traditional honey and butter, it’s so good!
  • Beghrir can be spelled Baghrir or Beghrir, or so says the internet.

I can’t believe I didn’t post a pic of the new table yet! This is the newly improved table, havent decided to paint the legs yet!

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