Poached eggs with tomato, pepper and saffron
Posted: April 14, 2014 Filed under: Eggs, Vegetables, Vegetarian | Tags: Brunch, Eggs, Spices, Vegetables, Yotam Ottolenghi Leave a comment
In North Africa, it is called shakshuka – which literally mean mixture in Arabic. Basically, it is eggs poached in a mildly spicy sauce made from slow-cooked leek, bell peppers, garlic and tomatoes, spiced up with saffron, cumin and cayenne. It is a bit laborious, but you can prepare it well in advance and keep it in the fridge until the mobile calorie intake unit friends show up for duty. In any case, it is the perfect dish for a brunch, packed with flavours, sweet and savoury at the same time… Just serve with bread.
Note: the onions were replaced for leeks, as one of the mobile calorie intake unit is allergic to onions.
Poached eggs with pepper, tomato and saffron (adapted from Yotam Ottolengi’s column in The Guardian.)
Ingredients
- 1 teaspoon cumin seeds
- Olive oil to taste
- 2 large leeks
- 2 red and 2 yellow peppers, cut into 2cm strips
- 20g of unrefined sugar
- 2 bay leaves
- 6 thyme sprigs, leaves picked and chopped
- 30 mls chopped parsley
- 30 mls chopped coriander, plus extra to garnish
- 6 ripe tomatoes, roughly chopped
- a few thread of saffron
- 1 pinch of cayenne pepper, to taste
- up to 250ml water
- 8 free-range eggs
- salt and black pepper
Method
In a very large pan dry-roast the cumin seeds on a high heat for 2 minutes. Add the oil and onions and sauté for 5 minutes. Add the peppers, sugar and herbs and continue cooking on a high heat for 5-10 minutes to get a nice colour.
Add the tomatoes, saffron, cayenne and some salt and pepper. Reduce the heat to low and cook for 15 minutes. During the cooking keep adding water so that the mix has a pasta sauce consistency. Remember to taste and adjust the seasoning as you go.
Remove from the heat, remove the bay leafs and transfer to a a large bowl. Set aside. The vegetabe mix can be prepared well in advance, and kept in the fridge.
When you are ready to serve, put the pepper mix in a a frying pan large enough to take a generous individual portion. Place it on a medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an egg into each gap. Sprinkle with salt and cover the pans with a lids. Cook on a very gentle heat for 10-12 minutes, or until the eggs are just set. Sprinkle with coriander and serve
Pea, goat’s cheese and bacon frittata
Posted: April 7, 2014 Filed under: Eggs, Vegetables | Tags: Brunch, Cheese, Eggs, Gordon Ramsay, Vegetables Leave a comment
“Oh” said the mobile calorie intake unit my friend. “You made tortilla for brunch?”. “No, I haven’t”, I answered. “This is a frittata”. “Like an omelette?” asked a confused mobile calorie intake unit friend. “No, no….” was the only possible answer “It is a frittata… just eat it, will you?”. Thankfully, he did. Otherwise I would have to start a lenghty on the specifics of omelettes, tortillas and frittatas. A tortilla can never be baked and it is always done in a two step process (indeed a process, until you learn how to turn it around without a mess of epic proportions). An omelette is normally made with 2 or 3 eggs and folded. A frittata is baked – or fried and baked… And, let’s not forget tortillas are Spanish, omelettes are French and frittatas are Italian. But, all of them, a perfect dish for a festive brunch.
Pea, goat cheese and bacon frittata ( adapted from Gordon Ramsay’s Ultimate Cookery Course)
Ingredients
- Olive oil to fry
- 8 slices of smoked bacon, chopped
- 2 medium leeks
- 150g peas, thawed
- a few basil leaves, roughly sliced
- 8 large eggs, beaten
- 4 tablespoons of parmesan cheese grated and enough to sprinkle all over the frittata
- 150g soft goat’s cheese, thickly sliced
- sea salt and black pepper
Method
Preheat the oven to 180oC oven and the grill on its highest setting.
Heat oil in a non stick ovenproof large frying pan over medium-high heat. Fry the bacon for 2-3min.
Add the red pepper. Continue to cook for another few minutes until the bacon is golden brown and crisp. Add the leeks, and let it sweat until everything is tender.
Toss in the peas and cook for another minute or two, then add the basil roughly missing.
Cut the goat’s cheese in chunks and scatter half of it over the top.
Break the eggs into a large bowl and beat them. Add the parmesan cheese. Season with lots of black pepper.
Poor the beaten eggs over the vegetables and gently shake over medium heat. As the omelette begins to set at the bottom, grate the remaining goat’s cheese on top and season with pepper.
Place the plan under the hot grill in the oven for a few minutes until cooked through and golden on top.
Slide the frittata out of the pan and cut into wedges to serve.
Apple and walnut crumble
Posted: March 31, 2014 Filed under: Fruit, Pastry and Baking, Vegetarian | Tags: Baking, Brunch, Fruit, Sugar 1 Comment
You cannot go wrong with an über buttery sweet dessert. Adding fruit makes it vaguely healthy, even…
Apple and walnut crumble (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)
Ingredients
For the filling
- 100g roasted walnuts
- 1.25kg apples, peeled, cored and finely sliced
- 50-100g caster sugar
- 1 teaspoon ground cinnamon (optional)
For the crumble
- 225g plain flour
- A pinch of sea salt
- 200g cold unsalted butter, cut into cubes
- 150g caster, granulated or soft brown sugar
- 75g medium oatmeal
- 100g grounded almonds (optional)
Method
Scatter the walnuts on a baking sheet and toast in an oven preheated to 180C for about 5-7 minutes, giving them a shake halfway through, until just beginning to colour and develop aroma. Leave to cool, then chop very roughly.
To prepare the crumble, you can your own hands or use a food processor, at it fits better. Sift the flour and salt into a bowl. Add the butter and rub in with your fingers (or pulse briefly in the processor) until the mixture resembles course crumbs.
Stir in the sugar, oatmeal and ground almonds, if using. If you prefer to have a chunky crumble, squeeze a few handfuls in your fist to make lumps
Put the apples in a large bowl, sprinkle over the sugar, to taste. Add the walnuts and the cinnamon, if using, and mix roughly. Spread in a pie dish or other ovenproof dish, getting the fruit as compact as you can.
Scatter the crumble over the apples in a fairly even layer and bake for 40-45 minutes, until browned on top.
Serve hot, with cream, custard or ice cream; or, once it is cold, serve it with a thick, rich yoghurt.
Mango lassi
Posted: March 24, 2014 Filed under: Drinks, Fruit, Vegetarian | Tags: Brunch, Dairy, Drink, Lassi, Mango 2 Comments
Sweet and rich: the perfect drink to start off a brunch. And dead easy to do… Choose thinnish full fat natural yoghurt for best results.
Mango lassi (adapted from The Food Network)
Ingredients
- 500g of full fat plain yoghurt
- 500 mL milk
- 1 ripe mango.
- Sugar to taste
- Groung cardamom to taste
- Put all the ingredients into a blender and blend for 5 minutes.
Method
Put all the ingredients in a large bowl and blend it for about 5min. Adjust the sugar if necessary. Poor into individual glasses and serve.
Mixed berries quick jam
Posted: March 17, 2014 Filed under: Fruit, Jams and confits, Vegetarian | Tags: Berries, Brunch, Fruit, jam, Sugar Leave a comment
I always associated jam making with huge undertakings, which would take days, if not weeks, to complete. Nothing a single girl could make – and eat – on her own. But, slowly by slowly, I start noticing quick jam recipes, with relatively small size. Like this one, which can be done in less than 1 hour, with almost no fuss what so ever. I have to add I am not a great fan of super sugary food, but this is the kind of thing you can add to your yoghurt for a sweet treat… (Not that may) calories definitely worthwhile taking.
Berry Quick Jam (adapted from theKitchn)
Ingredients
- 350g fresh raspberries
- 250g fresh blackberries
- 250g fresh strawberries, hulled and thickly sliced
- 200g raw cane sugar
- Pinch of salt
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
Method
In a large bowl, combine the berries and sugar, and let them macerate for about 10 minutes, or until the sugar has begun to dissolve into the fruit.
Transfer the berries to a heavy pot and bring to boil over a medium heat. Add the salt, lemon zest and lemon juice and reduce the heat to medium-low.
Allow the berries to gently simmer for 15 to 20 minutes, or until the fruit breaks down and the mixture starts to cook down, thickening slightly. When almost done, the jam will still be loose, but should coat the back of a wooden spoon.
Remove the jam from the heat and pour into a clean glass jars, cap them and allow it to cool completely.
Quinoa pancakes with blueberries
Posted: August 17, 2013 Filed under: Grains, Vegetarian | Tags: Brunch, pancakes, Quinoa 2 Comments
Allow me a brief interruption of the regular programming of this blog, for a super * gasp * healthy creation made with not one, but two * gasp * super foods and barely any fat or sugar * gaps *. It also tastes good. Actually, very good indeed., This is what I have for breakfast as of late. I just cook a batch, keep them in the fridge wrapped on tin foil and grab one to eat on the go; it keeps me running for the whole morning (plus a few double expressos). I know that eating quinoa might be controversial, but…. truth to be said, I like its flavour and texture. And, it is good for you.
Quinoa pancakes with blueberries (adapted from Popsugar Fitness and Martha Stewart)
Ingredients
- 1 cup of cooked quinoa (about 100g)
- 3/4 cup all-purpose flour (about 70g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 tablespoon unsalted butter, melted, plus more for skillet
- 1/4 cup low-fat milk (about 60 mL)
- 2 tablespoons maple syrup, plus more for serving
- Blueberries and maple sirup to serve (or any fresh fruit or quark)
Directions
In a medium bowl, whisk together the quinoa, flour, baking powder and salt. In another medium bowl, whisk together the 2 eggs, butter, milk, and syrup until smooth. Add the egg mixture to the flour mixture and whisk to combine.
Lightly coat a large non stick frying pan with butter and heat over medium-high. Drop the batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, approximately 2 minutes.
Flip cakes and cook until golden brown on the underside, about 2 minutes. Wipe the frying pan with a paper towel and repeat with more melted butter and remaining batter (reduce the heat to medium if it starts to brown).
Serve with maple syrup and fresh fruit or preserves if desired.
Scrambled eggs with tomatoes
Posted: August 7, 2013 Filed under: Eggs, Vegetables | Tags: Brunch, Eggs, Omelette, Tomato 1 Comment
This is supposed to be Northern China style scrambled eggs. Even though mobile calorie intake units friends were happy to eat it away, I cannot help but feel I didn’t make justice to the original Bill Granger’s recipe. I still blame the wok (or lack of it thereof) for a somehow odd texture. Mind you, this is far to be a total cooking failure. As heard over and over again – it all comes down to flavour… And indeed it was delicious. It is the satisfying, filling and healthy breakfast everyone is sort of expecting in a festive days. Or any other day, for that matter…
Scrambled eggs with tomatoes (adapted from Bill Granger‘s Easy)
Ingredients
- 6 large eggs
- 1 teaspoon Szechuan pepper ground with a mortar and pestle together with one teaspoon of salt
- salt and black pepper to taste
- 2 tablespoons light flavoured oil
- 6 spring onions, finely chopped
- 1 small garlic clove, crushed
- 3 medium tomatoes, cut into chunks
- 1 teaspoon sugar
Method
Start to making the Szechuan salt, by crushing the the peppers with a mortar and pestle together with a teaspoon of salt.
Whisk the eggs with a pinch of sea salt and freshly ground black pepper until smooth.
Heat 1 tablespoon of oil in a non-stick wok over medium-high heat. Add the egg mixture and swirl the pan on the heat for 30 seconds, or until browned around the edges, but still liquid in the center. Transfer to a large bowl.
Heat the remaining oil in the wok. Add the spring onion and the garlic. Stir fry for 30 seconds or until softened. Add the tomatoes and the sugar and cook, stirring occasionally, unit softened but still whole. Return the eggs to the wok and fold gently until set. Remove from the heat and leave to rest for a few seconds.
Sprinkle with the Szechuan salt. Serve with white boiled rice and green leafy vegetables.
Minted pea and feta scrambled eggs
Posted: July 3, 2013 Filed under: Eggs, Vegetarian | Tags: Brunch, Eggs, feta, Herbs, Peas, The Hairy Dieters Leave a comment
The day cannot go wrong if you have this for brunch – this is a real feel good dish. Mint and peas are one of the finest flavour combinations, and so is eggs and feta… And it feels like spring is right here.
Minted pea and feta scrambled eggs (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)
Ingredients
- 30g frozen peas
- 40g feta cheese, drained
- ½ tablespoon of dried min
- 3 medium eggs
- Oil olive to coat the bottom of a frying pan
- Salt and black pepper
Method
Cook the peas following the instructions in the package.
Mix the eggs with a whisker and season with salt and freshly ground pepper.
Put enough olive oil to coat the bottom a medium size frying pan, and place it over medium heat until it is piping hot.
Lower the heat and pour the eggs in the frying pan. When they begin to set, use a wooden spoon to draw the cooked eggs to the center. Do this several times until all the uncooked egg is set.
Scatter the peas and feta over the set eggs and cook for another 3 minutes until the feta starts to melt.
Transfer the scrambled eggs to a plate.
Cinnamon pecan sticky buns
Posted: November 17, 2012 Filed under: Pastry and Baking, Vegetarian | Tags: Brunch, buns, pecans, Sugar Leave a comment
A big cooking fail, but nevertheless edible. The beasts my lovely coworkers ate them all with great speed and delight. They even thanked me and asked for more…. Will try it again, but unless you find someone that bakes this for you, don’t believe Emma when she claims this is ideal for a lazy Sunday morning. It is actually hard work to put these thinguies together.
Cinnamon pecan sticky buns (adapted from Emma Lewis’ entry in the BBCGoodFood)
Ingredients
For the buns
- 450g white flour
- 50g caster sugar
- 85g butter , cut into small pieces slightly melted
- 7g sachet dried yeast
- 2 eggs , beaten
- 150ml full-fat milk
- vegetable oil , for greasing
For the filling
- 2 tsp ground cinnamon
- 85g light brown sugar
- 100g pecans
For the topping
- Melted butter
- 100g pecans roughly chopped
Method
Heat oven to 180C
Put the flour, sugar and 1 tsp salt in a mixing bowl you can put in the kitchen aid. Add in the butter and mix with your hands until all the butter in incorporated into the flour (it feels like bread crumbs)
Add the yeast and the beaten eggs and mix them with flour. Finally, pour in the milk and carry on mixing until you get a soft dough
Put in the kitchen aid with dough hook for 7 mins, until the dough is smooth, soft and springy. If you feel brave enough, you do it by hand – it will take about 15min).
Put the dough into a lightly oiled bowl and cover with a clean tea towel. Leave in a dark warm place ( about 1 hr or until doubled in size).
While the dough rises, make the filling. In a food processor put thee cinnamon, sugar and pecans. Buzz in the nuts are finely ground.
When the dough has reached twice its size, punch it until the air bubbles are gone, and then split the dough in two.
Roll and stretch each piece to form a rectangle in a floured kitchen top.
Brush each rectangle with the melted butter and then sprinkle half the filling mixture. Press into the dough, using the rolling pin if necessary. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces.
Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Brush again with butter and sprinkle the chopped pecans. Cover with a tea towel and leave to rest for about 30min in a warm place for about 30 mins.
Bake for 30 mins until the buns are lightly browned and feel firm.
Breakfast oat bars
Posted: October 11, 2011 Filed under: Cereal, Snacks, Vegetarian | Tags: Breakfast, Brunch, Cereal bars, Cereals, Coconut, Condensed milk, Cranberry, oats, Peanuts, Snacks, Sugar Leave a comment
It came to my attention that yesterday, October 1oth, was World Porridge Day. While it is unlikely I’ll post a porridge dish any time soon, I indeed had on archive something that called for oats. It is a super easy recipe of home-made breakfast by Nigella I first saw on Canela moída. I tend to avoid this sort of snacks, no matter how many claims of “healthy food” they have. Most of the times they are too sugary, too chewy, too fatty, too synthetic, too caloric…. But, this home-made one is almost a guilt-less treat, packed with different flavors and textures. A healthy sugar-rush, if you will.
As usual, a few tweaks. Cranberries are difficult to source in this part of world, so I used muesli oats with added fruit. But, this is the type of dish you can do with your favorite ingredients, as long as you keep the proportion of solids and condensed milk the same. It is very quick to do, but it takes about one solid hour to bake and another one to get it cool.
Be warned: once you start doing this, there is no back to the vending machine to get a plastic one.
Breakfast oat bars
Ingredients
- 1 x 397g can condensed milk (=1 tube of condensed milk)
- 350g oats (not instant) with 50% added fruit, including a lot of cranberries (original recipe called for 250g rolled oat and 100g dried cranberries.
- 75g shredded coconut
- 125g mixed seeds (pumpkin, sunflower, sesame)
- 125g natural unsalted peanuts
Method
Preheat the oven to 130°C/gas mark 1/2, and oil a 23 x 33 x 4cm baking tin, or use a throwaway foil one.
Warm the condensed milk in a large pan.
Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.
Spread the mixture into the tin and press down with the spatula or, better still, your hands to even the surface. Just make sure you are wearing disposable vinyl gloves to do this, otherwise you will end up with the sticky oats all over your fingers.
Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely
Lucie Loves Food 