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.
We have had a pasta machine for a couple of years but it was only recently I have started using it. My husband seems like a pro with tagliatelle already. Who would have thought of the emotions with the first turnings of the pasta machine wheel? I was moved and bop very happy over my self-made tagliatelle ever. This week it was time to try making ravioli. It was Monday and freezing, we had no winter tyres in the car and had to create a what’s-in-the-fridge-n-pantry dinner. Not much fuzz though and rather quick to make.
Vittoria, my dear Italian friend, has given me many recipes and the basic pasta recipe for two is one of them.
You need 100 g durum flour and one egg for the pasta. The filling is my invention and you need 100 g Mozarella, fresh oregano, 50 g butter and truffle oil.
Put the flour on a baking surface and make a well in the middle. Crack the egg in the well, and turn mix it first with a fork. Then work in the flour with fingers. Knead until smooth and fine. Let the dough rest for 10 minutes and voila!
Prepare the filling and mince 100 g of Mozzarella and 10 leaves of oregano. Add some olive oil.
Cut the pasta dough into two and flatten it first by hand. Then work it through the machine twice or three times making it thinner and thinner. Place the rectangular pasta sheets on a floured baking surface. Take half of the sheets, and place 2 tsp of the filling on each circle and brush the dough with water. Place the rest of the sheets on, press the dough together with fingers and cut with a roller or a glass. Press the creases tight.
Cook in boiling water with lots of salt for 3-5 minutes. Melt 50 g of butter and place some more oregano in it. Dish the ravioli on plates. Pour on some melted butter and spray with truffle oil.
This is our Saturday dinner. We’d had burritos for lunch and thought a lighter dinner would do. Well, I do not know how light it turned in the end. I wanted to make a savory vegetarian pie with what I had in the fridge ,and not with any fancy foreign vegetables. The only foreign ingredient was feta cheese or ‘feta-like’ cheese.
First you need a pie crust. Make your own or get one in the store. My pie crust recipe is here: 100 g butter, 2.5 dl flour, 2 tbsp cold water. Mix the cold butter and flour. Add the water little by little. Work into a smooth pastry dough.
Pin out the crust and place in a greased pie form and start making the filling. Turn the oven to 180 C.
Filling: one carrot, one onion, 1 one-clove garlic, one leaf of kale, some leaves of oregano, 2 dl shredded cabbage, 1.5 dl chopped swede (turnip), butter, salt and pepper; and 2 dl milk, 2 eggs and 100 g feta cheese.
Sauté all the vegetables in butter for 10 minutes, and pour them into the pie form. Crumble the cheese on top. Beat the milk and eggs, and pour over the pie. Bake for 20 – 30 minutes until golden brown.
Enjoy with salad.
The plan for this Sunday breakfast was to have fresh bread and thus I started baking around before 8 am. It was to be tea cakes from an old issue of Lantliv Mat & Vin but little did I know. From now on I know to read to the end of the recipe before starting. On the first count I figured it would take 3.5 hours to have these ready, and so I decided to cut a few corners. I put in a bit less butter and replaced it with olive oil. In the end the bread dough and the small cakes rested three times!
This is what you need for 12 small cakes: 25 g yeast, 2.5 full milk, 450 g flour (half white, half graham), 1 tl honey, 2 tbsp brown sugar, 50 g butter, 2 tbsp olive oil and a pinch of salt.
Dissolve the yeast into the milk. Add the honey and half of the flour. Let rest for 30 minutes.
Add the rest of the ingredients except the salt. Knead for 10 minutes. Add the salt. Let rest for 45 minutes.
Work the dough with hands and make 12 small buns. Let them rest for 5 minutes. Flatten the buns with a rolling-pin, place them on a baking sheet and pinch with a fork. Let rest under a cloth for 45 minutes. Turn the oven to 250 C during the last rest.
Spray some water in the hot oven. Put in the cakes and bake for 8 minutes. Place to cool on a baking rack.
Enjoy! Best still while warm and with butter.
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.
This is the first crumble this autumn and it is made of apples from the shop! Apples were of abundance last autumn and now the trees on my garden are bearing no fruit at all. This is because of the very early blooming followed with cold nights and snow. There were no bees to carry the pollen.
We love crumble pie and I try to vary it. Last week I experimented with peanut butter and cinnamon rolls. I filled the rolls with peanut butter and apple syrup (applestroop) instead of butter, sugar and cinnamon. The taste was new but not a bad one. This week I thought about replacing some of the butter with peanut butter in a crumble.this combination works even better.
This is what you need: olive oil to grease the pie form, 5 small apples (sliced), 2 tbsp brown sugar, 3 dl (a full cup) of oat meal, a handful of mixed nuts, 50 g butter and 3 tbsp of unsalted peanut butter.
Turn the oven to 175C. Place the apple slices in a greased pie form. Sprinkle on the sugar and then the oatmeal. Chop the nuts and sprinkle on. Melt the butter. Turn off the heat and add the peanut butter. Pour evenly on the pie. Bake for 20 minutes.
Serve with creamy joghurt or vanilla ice cream and enjoy! We certainly did and half the crumble was gone!
Filed under Baking, Recipes
Mushrooms and autumn go hand in hand. I’ve not yet found the perfect spots for chantrelles, porcini and all other sorts in the woods near my newish hometown. Hence I headed to the grocery store for them. To my disappointment there were no first class chanterelles and I settled for a package of lightly salted mix of forest mushroom. Now I could make my cannelloni.This is what you need for a panfull (3-4 portions)
9 lasagne sheets, 1 tbsp 1 cup of chopped salted mushroom, an onion, a clove of garlic, 1 tbsp oregano, 1 tbsp tomato pure in a tube
Bechamel: 2 tbsp butter, 1 tbsp flour, 2 cups of milk, 1/2 cup grated pecorino
50-100g of Grated cheese to top the dish (this can be a mix of Parmesan, Pecorino, Mozzarella or Emmenthal).
Cook the lasagne plates if you are not using fresh pasta. Chop the garlic and onion. Sauté them in butter. Rinse the mushroom in cold water to remove excess salt. Add the mushroom and tomato paste, cook for 10 minutes. Add the oregano and pepper. You will not need salt if the mushroom was in salt brine.
Make the bechamel. Melt the butter and add the flour. Cook for a couple of minutes. Add the milk whisking vigorously, you do not want clumps of flour. Add the cheese and cook for 5 minutes of so. Taste and add salt and pepper. You can even use a bit of nutmeg.
Turn the oven to 180 C. Grease an oven pan. Take a lasagne sheet and place 1 -2 tbsp of the mushroom mix on it. Roll into a cannelloni looking roll, and place in the pan. Pour the bechamel over your cannelloni rolls and put on the cheese. Bake for 20 minutes.
This was our Saturday lunch. It was meant to be light but kept adding cheese, so do not know about the lightness. My sister served this type of soup as a starter for crayfish last weekend, and I just had to try cook it too.
This is what you need for 8 portions: 1-1.5 kg cauliflower, 1 tbsp oil, 2 onions, 1,5 l water, salt and pepper, 100 – 150 g cheese (cream cheese, Finnish Koskenlaskija strong or even crime fraiche). Clean and chop the onions and cauliflower. Sauté the onion in oil for 5 min. Add the cauliflower. Pour over boiling water, cook until done. Pure and add the cheese. Bring to boil and check that the cheese has melted. Add salt and pepper.
Enjoy with crisp bread, rye bread and salad greens (even in the soup).
Good morning dear folks! It’s time for a healthy breakfast. Try this green juice.For two glasses you will need:
A handful of fresh basil, a handful of spinach, half a lemon, 1.5 dl home-made rhubarb juice (rhubarb, lemon, dash of brown sugar, anis, cardamom), 1.5 dl Pellegrino or any other mineral water, 1 tsp agave syrup. Mix in a blender starting with the lemon and herbs. I alway trust my husband’s good old Hamilton Beach bar mixer. Never let’s me down. Neither one!
One of my colleagues makes a delicious rhubarb semifreddo with meringue and I was tryinhg to find the recipe yesterday. No luck and I texted her knowing they are on holiday. No reply. Then I improvised with the basil-lemon ice cream recipe.
This is what you need for a small portion: 5 dl chopped rhubarb, 1,5 sugar, zest of half a lemon, 2 tbsp lemon juice, 1,5 dl double cream, 1 can of condensed milk and a handful of mixed (unsalted) nuts.
I got three stalks of rhubarb and chopped them. Cooked with 1 dl brown sugar and 1/2 dl caster sugar for 10 minutes. Then I let the rhubarb cool down.
The next step was to wash and grate the lemon zest, and squeeze the juice. And in to the pan with the rhubarb. Next it was time to mix in condensed milk, and whipped cream. In the end I added a few drops of burgundy food colouring for extra color but turned it in just slightly. The mixture was ready for a freezer tin (5 dl) and topping with crushed mixed nuts.
It was a long four hour wait for the ice cream to freeze. It was definitely worth it!
Filed under Dessert, Recipes