Tag Archives: egg

Tartine breakfast

26 Jun

tar·tine

(tär-tēn′)

n.

A French open-faced sandwich, especially one with a rich or fancy spread.

 

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Rich or fancy spread, that is the question here. I tend to go with fancy and colorful. And most important of all: Tartine sounds nice (better than bread breakfast). You will find lots of varieties of tartine bread or sandwiches in countries where bread is part of the daily food plan.

A few that I can think of are:

Brotstulle – Germany

Sandwich – UK/US and other English speaking countries

Chlebíček – Czech Republic

Smørrebrød- Sweden and Denmark

Bocadillo – Spain

Tartines are allrounders: They are great for breakfast, lunch and dinner. All you need is bread and a topping of your choice. I prefer colorful toppings and try to make my tartines healthy. As you can see in the picture, I used avocado, radish, tomato and egg. When I made this tartine I immediately had a good start into the day.

Two tipps that I have for you:

  1. Toast the bread before you put the topping on it (unless you use very fresh and fluffy bread)
  2. Use an oily base like butter, olive oil or sour cream

Next time you make your own tartine, do not forget to include colorful and healthy ingredients and you will see how happy this tartine will make you :)

Wishing all of you a good start into the week!

Fruit & nut cake

18 Oct

What is a good alternative to a breakfast cereal or porridge? If you like sweet for breakfast then my answer is: Cake. Not that it has to be a large piece with whipped cream. I am looking for something healthy that gives me an energy boost for the day.

Today I tried out a wholegrain recipe with nuts and a lot of fruit. Delicious it was. Top it up with butter, jam or honey and a coffee and I guarantee you an excellent start into the day!
Fruit & nut cake

Ingredients

2oog wholegrain wheat flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1 pinch of salt

1/2 cup brown sugar

1/2 cup hazelnuts

1/4 cup raisins

Fruit in sirup (e.g. walnut, fig, grapes, orange, lemon) – I used 2 walnuts, 2 tablespoons grapes and 2 large orange slices

1/2 cup buttermilk

1/2 cup water

1 egg

Preparation

  1. Preheat the oven at 220 degrees Celsius.
  2. In a bowl, combine the flour, baking soda, cinnamon, ground cloves and salt.
  3. Add the hazelnuts, brown sugar and raisins.
  4. Cut the preserved fruit into smaller pieces and add them to the bowl.
  5. Pour in the buttermilk and water bit by bit and stir well. The dough should not be too liquid.
  6. Mix in the egg.
  7. Transfer the dough into a baking pan and drizzle with sugar.
  8. Bake at 200 degrees Celsius for about 20 minutes.

Tip: If you experience difficulty finding fruit in sirup use dried fruit instead and leave it in a bowl with warm water for about 30 min before adding it to the dough. That way you allow the fruit to absorb water and it gets softer. Fruit in sirup is a delicacy in countries like Greece where the mild climate lets fruit grow in abundance. The sirup preserves the fruit and gives it a very juicy and sweet taste.

Malaysian Assam Laksa

18 May

Malaysians like their laksa soup. We would most likely call it a  noodle soup, yet I would argue that laksa has a quite distinct taste because of the spices added to it. Little did I know that there were different types of laksa until I travelled to Borneo this winter. To me, the traditional laksa version was the one with a coconut milk base and shrimps. Assam laksa is a sweet & sour version with fish. One afternoon I decided to go on a food discovery tour in Kota Kinabalu. Food stands are very common there and I couldn’t get enough of the fresh fish and vegetable variety that was offered and just before I left, I visited a local supermarket to get my laksa supply so that I could make it at home and share it with you.

In case you are wondering where to buy the ingredients in your home country: A well assorted Asian grocery store should have all you need. Instead of traditional laksa noodles I found thick Vietnamese noodles.

assam laksa

Ingredients (serves 4 people):

1 pound white fish filet (e.g. mackerel, catfish)

1 small onion or shallot, chopped into mini dices

1 stalk lemon grass, the white part of it cut into 3-4 pieces

1 pack dried and peeled sour tamarind

2 tablespoons Sambal laksa paste or these ingredients to make your own chill paste:

– 12 dried red chilies (seeded)

– 5 fresh red chilies (seeded)

– 2 teaspoons shrimp paste

– 1 stalk lemon grass

1 pack instant thick noodles

Seasoning: fish sauce, sugar, salt

2 hard-boiled eggs, fresh pineapple pieces, grated cucumber, and a few arugula or lettuce leaves for decoration

Preparation: 

1) Start with the fish. Bring 1,5l of water to a boil. Rinse the filet under water and then boil it for about 10 min. Remove the fish and let it cool down on a plate. Add 5 pieces of tamarind, approximately the size of your finger tip, to the broth and stir a few times.

As soon as the fish meat has cooled down, take it apart with your fingers. You want to have small pieces as shown on the picture. Add it back to the broth and let the soup cook at slow heat. Also, add the lemon grass stalk. fisch filet

2) Prepare the paste. In a wok, heat up a tablespoon of cooking oil and saute the onion dices.  Then add the paste and stir for about a minute at medium heat.

If you do not cook with ready to use laksa paste, make your own: All you need is a small food processor or mortar to grind the ingredients (onion, chilies, shrimp paste). Then roast them in hot oil inside a wok for a few minutes until the paste has caramelized.

chili paste

3) Now, back to the soup. Stir in the chili paste. Once this is done, take a small handful of tamarind (the size of a golf ball) and start dissolving it in warm water. The best way of doing this is to fill up half a cup with warm water and using your hands squeeze the tamarind until it dissolves and the water turns brown (see picture below). Repeat this 3-4 times so that in the end you come out with 1.5 to 2 cups of tamarind extract that you add to the soup. Next, season the soup with sugar, salt and fish sauce to taste. You will notice that the tamarind leaves a rather sour taste by itself. The soup is almost ready now. Before you serve it, prepare the noodles as indicated on the package. Typically, soaking the noodles for 5 min in boiled water will do. And don’t forget to rinse them under ice-cold water to avoid their glueing together.

sour tamarind

dissolve tamarind4) Finish with decoration. Traveling around South East Asia you will notice that soups usually get rounded up with a bouquet of fresh greens. For example, a Vietnamese Pho is decorated with coriander leaves. Assam laksa can be decorated with small pineapple pieces, grated cucumber and a few arugula or chopped up lettuce leaves. I added half a boiled egg to mine. If you like it spicy, you might add chili slices on top. Let your imagination run wild and be creative!

This recipe has been cooked based on http://rasamalaysia.com/recipe-penang-assam-laksa/ recipe with slight modifications.

Schese’s banana pancakes

1 Sep

Oh gosh, I have been absent for a while. Sorry for that. I was gone for my summer vacation, spending a month in the US, road tripping around the country and enjoying two very laid back weeks on the beach in Charleston, South Carolina. The good news: I had time to cook and take loads of food pictures for you. Now I am sorting out the material and I promise a few interesting posts in the next weeks.

Another thing to know: Fourchette&Knife is now on Facebook. Please like my page, I will use it to post ideas & spontaneous impressions on a daily basis. My recipes and reviews will remain here.

https://www.facebook.com/fourchetteknife

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The banana pancakes I am presenting to you today is one of my favorite Sunday breakfasts. They resemble American style pancakes and the banana can be substituted with other fruit or left plain. That’s up to your taste.

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Ingredients (about 15 pancakes, serves 4-5 people):

1,5 cups flour

1 tablespoon baking flour

2 spoons raw sugar

1 pinch of salt

1 cup milk

1/2 cup plain yogurt

2 eggs

2 tablespoons vegetable oil

2 bananas, cut in mouth big pieces

Preparation:

1) In a bowl, combine the flour with the baking powder, the sugar and the salt. If you like cinnamon, add a pinch of it.

2) In another bowl, blend together the milk, the yogurt, the oil and the eggs.

3) Add the liquid mixture to the flour, then the bananas and blend all together.

4) In a pan, heat 1/2 spoon of oil and cook your pancakes from both sides. Sprinkle with oil before every set.

5) Decorate with maple sirup, jam of your choice and yogurt.

Cake in a jar?

10 Mar

Yes, that’s right. Nowadays, it’s not only jam and pickles that you will find in a jar. Cake is the new creation to go for.

I was quite fascinated to hear about this recipe. And I’ll tell you what the best part about it is: You can store the cake for up to 6 months and after you open the jar, it tastes like fresh cake, the aroma is preserved! Great, right? So next time you want to impress your guests with the quickest dessert in the world, it looks like you will have to opt for cake in a jar.

You would be surprised which easy and wonderful dishes you can make in a jar. For example, you can do the same thing with eggs. Just season them with a few drips of flavored oil or some herbs and put the jars for 5-10 min in boiling water.

Ingredients:

5-6 jam jars (with lid and clips if available, see picture, can also be a regular jar)

200g butter or margarine (soft, at room temperature)

4 eggs

200g sugar

Peeled skin of 1 lemon

1/2 pack or 1 tablespoon baking soda

250 g flour

Fresh lemon juice (squeeze 1-1.5 lemons)

Preparation:

1) Preheat the oven and wash out your jars with hot water (if you want to sterilize them in boiling water).

2) Mix the eggs with 75g sugar, then add the lemon skin, bit by bit the butter and finally the flour (already mixed with the baking soda).

3) Mix the lemon juice with the remaining sugar in a cup.

4) Use some butter to coat the jar from the inside and sprinkle with flour to make sure that the dough comes off the glass when it’s baked.

5) Now fill in the dough (only up to 1/2 to 3/4 of the glass, otherwise you will have to cut off what’s grown over the jar).

6) Bake for 20 min at 200 degrees Celsius.

7) After you remove the jars from the oven, pour some of the lemon-sugar juice over the cake and then immediately put the lids on and close the jars.

8) Let cool down, storage is possible up to 6 months!

Tip:

By the way, this method works with any type of dry cake dough (e.g. marble cake, I don’t think it works with yeast dough). A great way of serving it in a good looking way is to garnish your cake slice with whipped cream and fresh fruit.

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