I love sunday breakfasts! When i have time to prepare something special, and eat in my pajama without rush. That’s one of my favorites options for that 🙂
for two people:
6 pieces of toasted bread
1 tbsp of milk
pinch of salt
1 tsp of sugar
butter for frying
cooked apples with cinamon
1. Mix thoroughly eggs and salt, sugar and milk.
2. Heat the butter on a low heat, dip the bread in the egg on both sides, and gently squeeze it. Hold a piece of bread over the bowl so that excess eggs drain back into the bowl.
3. Fry on both sides until they are lightly brown.
1. Wash the cauliflower and divide into florets. Cut it in half or on three parts if more thick.
2. On the baking plate put baking paper, gently spreed it with a bit of olive oil. Put on the cauliflower, sprinkle it with salt, with the brush spreed the oil on the vegetable.
3. Bake it for 20-30 minutes at 200 C, check it regularly. Cauliflower must start to brown.
4. After taking out from the oven sprincke it with grated parmesan and finily cutted fresh parsley. You can add some pepper.
There is so many versions of this salad, but the base is always cabbage, carrot, mayonnaise. After that you can add your variation. I always feel a bit better when I substitute mayonnaise with yogurt, but you dont have to do that. It’is good to have special grater for cabbage, unfortunately don’t have one, and it’s quite hard to cut cabbage in thin pieces. Coleslaw is great addition for bbq and burgers.
500g white cabbage
1 small onion
4 tbsp of mayonnaise
2 tbsp of greek yogurt*
1 tsp of mustard
1 tsp vinegar
1 tsp of honey
juice squeezed from half lemon
salt, pepper,*spicy paprika
*you can completly or partially substitute mayonnaise
1. Cut the cabbage very thinly.
2. Grate the carrot.
3. Cut the parsley finely.
4. Put all in one bowl.
5. Mix all the ingredients for the sauce, adding some salt and pepper. Mix vegetable with sauce and decide if you can add more.
6. Before serving, set aside to refrigerate.
Proposals of surving – burgers chakalaka, baked potatoes spirals
For two people:
400 g fresh carrots
60 g blue cheese
15g of pine nuts
1 tbsp of mustard
A hint of honey
1 tablespoon of olive oil
1 spoonful of water
*whichever you like
1. Preheat the oven to 200 ° C. Put the baking paper an a backing plate.
2. Pill the carrot and cut into strips on thickness about 1.5 -2 cm. Put into the bowl, add pinch of salt and about 2 tablespoons of olive oil. Mixit with your hands.
3. Put the carrots on the baking sheet and bake for about 40 minutes, until it will soften (but not very soft) and start to brown.
4. Mix together ingredients for the sauce, you can warm it up a bit.
5. Pine nuts fry in a dry pan, over low heat to obtain a golden-brown color.
6. Rucola put on a plate, up on rucola, on the middle put carrots, then spread grated cheese and pine nuts on a whole plate. At the end pour all with sauce.
Figs are available in markets from late spring till early autumn, so we still have a little time to enjoy this tasty fruit. Store them in a dry and cool place because they are spoiling quite quickly. Figs have a lot of vitamins and minerals. Its good to reach for it in case of cardiovascular and anemic problems, constipation, abdominal pain, bladder disease, kidney problems or menstrual pain. Properly prepared figs will help you in colds, fever, throat infections, runny nose, lung diseases.
This salad was improvisation, thats also why im not giving you exact the amount of ingredients I used. But it also depends of your taste how much of what would you like more and what less. I like this combination cause sweet figs and honey contrast very nicely with sharp taste of blue cheese and rucola. The dish it’s a nice snack or starter for special ocasion.
1. Figs wash and cut in half-shells.
2. Wash the rucola, cut the cheese in small cubes.
3. Slices of baguette spread with olive oil, sprinkle with salt and bake in the oven for a few minutes until they start getting golden-brown color.
4. 1 * Add the cheese and pistachios without shell, mix everything with olive oil, pour the figs with honey.
2 * Mix 1 tbsp of olive oil, 1 tbsp of of water, 1 tsp honey and 1 tsp. mustard. Warm up the dressing. Add to the salad.
Great side dish which add to the main course lovely colors and vitamins. I’m using small zucchini called in some places ”italian”.
one small italian zucchini
1 clove garlic, minced
1.Carrot and zucchini cut in pieces (thickness: carrot about 5-7mm zucchini about 7mm-1cm). Zucchini place in the bowl adding salt. Strain under cold water after a few minutes, when it will release the juice
2. Heat a large pan with 2 spoons of olive oil over medium heat. Add the garlic and saute until a bit browned.
3. Place the carrot on the pan for 3-5 minutes, until start soften you should be able to put fork into it, but still feel resistance. Add a pinch of salt
4. Add the zucchini for another 3 minutes untill both vegetables will be half-hard.
Recently this is my favorite breakfast. Especially late breakfast for two at the weekend… 🙂 although the portion I’ve made would enough for three hungry people (about 8 pancakes). I’m using here my favorite gluten-free mix flour from Schär, it’s really universal and until now worked very well as a substitute of wheat flour with many things I’ve made. Pancakes have already rich taste thanks of bananas in the dough, that’s why this kind of pancakes I rather eat with with an ‘easy’ addition like sugar and lemon and yogurt, or my homemade apple mousse without added sugar.
I wasn’t sure which name to use for the dish cause it’s not really pancakes in american style, but it’s also not french crepes. Pancakes for me is more universal, and me and people I know usually use also the same name for crepes. That’s why lets stay with pancakes :p.
3 big eggs
3/4 cup o milk
splash of soda water
pinch of salt
2 spoons of melted butter
about 1/2 cup of mix of gluten-free flour
butter for frying
1. Mix eggs, milk, water, and grated bananas, melted butter in a large mixing bowl. At the end add flour as much as will be needed, so that the dough will not be to heavy. Add pinch of salt.
2. Heat a frying pan with a a bit of butter (or another oil if desired) on medium-high heat. Once the pan is hot, pour in the dough to it.
3. Cook from both sides until golden-brown color.