To me, the idea of making crêpes seems intimidating. Since I can remember, the standard set by my mom has always been extremely high. Accepting the fact that my mom’s crêpes cannot be replicated to the same standard, I decided to give it my first go. I like that certain foods can transport you to a different time and place… being thousand miles away from my family, sometimes I just want to feel a little closer.
Ingredients (serves 2):
2 tbs butter
1 1/2 cups milk
1 tbs sugar
salt to taste
1 cup flour
Melt the butter in a pot, add milk and bring to a warm temperature (do not boil), remove from the heat. Separately, beat the eggs, sugar and salt with a mixer in a bowl until it becomes fluffy. Add half of the milk mixture and half of the flour and continue beating. Add second half of the mixture and flour and beat until everything is mixed. Leave the batter to rest for 20 minutes. On a medium heat, bake crêpes on a crêpe pan flipping over once. Serve with maple syrup, honey or fruits of your choice.
Breakfast is my favourite meal and whenever I find a new breakfast recipe, I jump on it straight away. I could never have thought that oats can be so versatile. Unit recently, I had only one way to make oats, but the more I get into cooking, the more options I find. This recipe by ‘Deliciously Ella’ is one of my favourites and is perfect for chilly winter mornings. See below her video on how to make it:
This coconut porridge is an absolute treat – its creamy texture and coconut flavour make you want to eat it every day! I got the recipe from my favourite blog called ‘Deliciously Ella’ and now there is also a video available on how to make it which I’d like to share:
After I baked apple and cinnamon tea cake a couple of weeks ago, I decided to try another recipe from Teresa Cutter with similar ingredients but a different taste. These breakfast cookies turned out delicious and are perfect as a morning or afternoon snack (just remember to have one at a time).
Ingredients (makes 12):
1 cup apple puree or mashed ripe banana
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 cup olive oil or coconut oil
1 tbs honey
2 cups rolled oats
1/2 cup desiccated coconut
1/4 cup raisins
1/4 cup dried apple, chopped
Preheat oven to 160C. Combine apple puree, vanilla, ground cinnamon, oil and honey. Add oats, coconut, raisins and dried apple. Mix together with hands, squeezing the mixture together until it starts to bind. Form into 12 cookies and roll them in oats for decoration. Place onto a lined baking tray and flatten slightly. Bake for 30-35 minutes or until golden. Cool, then serve.
I love eggs every way except hard boiled. This may have something to do with the way we were forced to eat hard boiled eggs in kindergarten. I’ve been looking for new ways to make hard boiled eggs and still enjoy the meal. This recipe has come in handy, and it’s perfect for lunch or a light dinner.
Ingredients (serves 2):
4 eggs, hard boiled
1 handful of parsley or fresh chives
2 spring onions, finely sliced
sea salt and black pepper
1 bunch baby cos lettuce
Cherry Tomato Salad
1 punnet cherry tomatoes, quartered
2 spring onions, finely sliced
basil leaves, torn, or parsley, chopped
seal salt and black pepper
1/2 tbs olive oil
Mustardy French Dressing
1 tbs apple cider vinegar
1 tsp Dijon mustard
3 tbs olive oil
Chop the hard boiled eggs, place in a bowl and combine with parsley, spring onion, salt and pepper to taste. Combine the tomato salad ingredients in a separate dish. To make the dressing, whisk the apple cider vinegar with the mustard and olive oil until smooth and emulsified. Spoon half of the dressing into the smashed eggs and fold through. Wash the baby cos lettuce and arrange on serving plates. Top with the smashed eggs mixture and the tomato salad. Lightly drizzle extra dressing over the top and serve.
I was convinced that strawberries were out of season (just by looking at their prices), but last week two of the main grocery stores had them out on sale. They might not be of the best quality to keep in the fridge for fresh consumption, but they’re perfect for baking. Last Sunday, after our morning yoga session I baked these muffins to have them as a little weekend treat.
3/4 punnet strawberries, hulled and quartered
1/2 cup quinoa flakes
1 1/2 cups almond meal
1/4 cup desiccated coconut
1/2 tsp chia seeds
1 tsp baking powder
1 tsp salt
3 1/2 tbs maple syrup
2 tbs olive oil
1/2 tsp vanilla extract
Preheat oven to 180C. Line a tray with baking paper and spread the strawberries evenly on top. Bake in the oven for 10 minutes or until soft. Allow to cool. In a bowl, combine the quinoa flakes, almond meal, coconut, chia seeds, baking powder and salt. In a separate bowl combine the eggs, maple syrup, oil, and vanilla extract. Fold the dry ingredients into the egg mixture, then carefully fold through the strawberries. Line muffin tray with 6 muffin cups. Spoon mixture into the cups. Bake the muffins for 15-20 minutes or until a skewer comes out clean. Take the muffin out of the oven, allow to cool and serve.
I have been enjoying chia seeds for quite a while, but most of the time I just sprinkle them onto my breakfast. I’ve always been fascinated by the idea of chia seed pudding but have not had a chance to make it at home. Last week I made these three variations which turned out so well. In order to make it, you need to soak 3 tablespoons of chia seeds in 1 cup of almond milk or water overnight. Then, split the mixture into cups and add the toppings below:
Banana and Kiwi Fruit
Combine 1 ripe banana and 1 kiwi fruit in a food processor. Add 1 teaspoon of maple syrup to taste and pour on top of chia seeds. Garnish with chopped banana and sprinkle some dissociated coconut.
Combine 1/2 cup of mixed berries (fresh or frozen) and 1 tablespoon of honey in a food processor until smooth. Pour on top of chia seeds and garnish with dissociated coconut and fresh berries.
Rosewater and Macadamia
Combine 1/4 cup of crushed macadamia nuts, 1 teaspoon of honey and a couple of drops of rosewater into the chia seed pudding. Top it up with some natural yoghurt and macadamia nuts.