Freshly baked sour dough bread

Fresh bread is one of life’s delights. A luxury too. It is well worth while the time used in baking. True slow food! Grandma had her rye root and would make large batches of the bread. Oh so good!

My sour dough root is for wheat bread and I am only experimenting. A colleague inspired me to start baking this bread and offered to share her sour dough root. Yesterday’s batch was with oat, wholemeal and spelt, ancient grain, all organic and local produce. I started on Wednesday evening to have the bread at Friday breakfast! I am just about to put the other loaf into the oven now (Saturday morning). The last phase before baking it in the oven is getting in the fridge!

You need 20 g of bread root, 1 kg of flour, water and some salt to bake two large loafs. There is no recipe here because mine is three pages long. One can easily find a recipe online. I am parit of an FB group too, a community of bakers.

Light Matcha-pancakes

It’s been a while and you might know to be better off follwing my Instagram account if you wish to know what’s happening #inmykitchen.

This post is for the start of my summer holiday. Sundays are pancake days and today a day for special ones.

I’ve made matcha pancakes with a ELLE mat & vin recipe but wanted to try something simpler and without banana. Here you have my pimped recipe.

Makes 6 pancakes.

1.5 dl coconut milk, 1 egg, 0.5 tbsp agave syrup, dash of salt, 2 tsp tahini

1.5 dl flour, 1 tsp green matcha powder, 0.5 tsp baking powder, 0.5 tsp cinnamon

Beat the coconut milk and egg. Add salt and syrup, and tahini.

Mix the dry ingredients. Whisk them into the batter little by little.

Let the batter rest for 10 minutes. Cook in coconut oil and serve with fresh berries and agave syrup.

Buckwheat and matcha pancakes

These amazing pancakes make a fun Sunday breakfast. They are a mix of traditional pancakes, blinis and banana pancakes with a bit of matcha tea, cinnamon and tahini. The original recipe is from ELLE mat & vin and I change it according to what’s in the fridge.

This recipe makes four large pancakes: 1 dl buckwheat flour, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1 tsp matcha, 1/2 tbsp coconut oil, 1/2 tbsp Tahini, 1 dl coconut milk, 1 egg.

Mix the dry ingredients. Mash the banana. Heat the oil and tahini, and mix in the banana and the liquid. Add the egg. Turn in the dry ingredients. Fry in coconut oil.

Serve the pancakes with fresh berries and agave syrup. This morning we had puree of black currants and vegan caviar (seaweed) as savoury alternative. I also served strong and lovely espresso and freshly pressed juice of orange, carrot, beetroot and ginger.

Have a lovely Sunday! We’ll be staying in and  watching the meter-high snow cover melt in the rain.

 

Shakshuka

Shakshuka is a dish, a breakfast (?), that I had long planned to make. It was time, when I found a recipe in a recent edition of ELLE mat & vin and one of the food blogger I follow posted a recipe the same week.

It.turned out delicious and next time I know to add a bit of chili.

My version of the recipe for 3 portions:

1 tbs oil, 1 small onion, 1 sweet bell pepper, 1 garlic clove, 1 persimon fruit, 1 tbs tomato paste, 1 cup of crushed tomatoes, a handful of cherry tomatoes, coriander seeds, cummin and smoked paprika (tsp each), 3 eggs.

Pre-heat the oven to 190 C.

Sautee the chopped onion and garlic in oil for 10 min. Add the chopped bell pepper and cherry tomatoes. Simmer for 8 min. Add the persimon, tomato paste and spices. Simmer for 6 min. Add the crushed (canned) tomato and bring to boil. Add salt and pepper.

Pour the stew in an oven form and make holes with a spoon, crack an egg in each hole. Bake in the oven for 6 minutes.

Breakfast Waffles with Chèvre and Avocado

Sunday it is and time for a waffle breakfast! This is a new experiment with the batter and it turned out ok. 

This recipe makes a small portion of four waffles, which is just perfect for two. 
1 dl skimmed milk, 2 free range eggs, 1 dl almond flour, 1.5 dl whole meal flour, 0.5 tsp baking powder and 2 tbsp olive oil.

Mix the batter and refridgerate for 30 min. Use a waffle iron to make your waffles and brush on a little olive oil. 

Serve with sliced avocado topped with lemon juice and pumpkin seeds, and chèvre topped with agave syrup. Try also blue cheese and apple jam.

Happy Sunday!

Overnight Oats and Summer Berries

Prepared this wonderful breakfast bowl last night and put it in the fridge for the morning. The only things I added  before eating it was strawberries and honey.

This is what you need for one portion: 1/2 dl oats, 1/2 tbsp chia seeds, milk (normal, skimmed, oat milk, coconut milk) to cover the ingredients 1 dl natural yoghurt and 1 tbsp chocolate nibs. Refrigerate overnight. Cut strawberries and place in the bowl and spoon over some honey.

Enjoy! And have a wonderful Sunday!

#35 Pancake Breakfast with Dried Apple

First morning frost and it is only the 2nd of October! We were working hard in the garden yesterday. I was wondering how low the temperature would sink during the night. All the plants that I decided not just yet carry inside look all right. I’ll have to find place for them today.

Yesterday was a wonderful sunny autumn day. The leaves and acorns from the oaks in the park next to us are all over the pavement and the wind blows them into our garden. It’s truly a never-ending story. We raked,  picked apples, potted plants, put furniture in the shelter, mowed the lawn with leaves to give the lawn extra strength and finally planted tulip bulbs I bought in Amsterdam a month ago. Let’s see if the rabbits get best of them!

Sunday has been a pancake morning for us but it’s been a while. It is not too much of an effort and still extra special since you don’t have to rush anywhere. Today I made traditional Finnish pancakes and served them with dried apples. They were not actually totally yet since I cut them and set to dry only yesterday.

Finnish pancakes for two: 2 eggs, 2 dl milk, 4 tbsp flour, pinch of salt and sugar. Blend well and set aside for 30 min. Fry in butter or coconut oil.

Apple-carrot-ginger juice: 10 small apples, 2 carrots and a thumb-sized chunk of ginger. Put all the ingredients into a juice maker. The juice will keep 2-3 days in the fridge.

#22 Super Chia-Coco-Choco Porridge

Some further experiments with super foods. This lovely raw porridge got me going today, and the making of it started last night.

One portion: 1 dl coconut milk, 1 tbsp chia seeds, 2 tsp cocoa, 0,5 dl oatmeal, 1 water, 1/2 banana, 1 tbsp chopped cashew and 1/2 tbsp chocolate nibs.

Mix together the chia, cocoa and coconut milk, and place in the fridge overnight. In the morning take 0,5 oatmeal and 1 dl boiling water and let soak until you chop and dice your fruit and nuts. Mix the chia pudding and the oatmeal. Place in a serving bowl. Top and decorate with banana, chocolate nibs and cashew nuts.

#10 Greener SmoothieFruitie

This morning started with this juice – an even greener fruitie.
Kale, orange and coconut milk. Mixed it all together with a heavy duty blender and could actually enjoy drinking it with a straw.
We’ve had smoothies for breakfast almost every morning for a bit more than a year. Most mornings I add fresh ginger and we have not had any flues at all.

#9 Green Breakfast Smoothie

This is lterally green and also organic.

I mixed together a ripe avocado, a handful of baby spinach and a blood orange. Added 1 dl water and 2 dl unsweetened coconut milk. Yummy!

 

The recipe gave two small portions to enjoy immediately and a small bottle to carry on and enjoy after the morning yoga. Have a wonderful day!