Sunday Breakfast 

Good morning, lovely people!

Busy busy busy, that’s how my mornings sound. Morning is time of the day when cooking something complicated or completely from scratch is such a challenge now, moreover I’m usually very hungry, close to starving! So, I need not only a good nourishing meal but it has to be prepared as soon as possible. And here is something to help me – flakes! Not those sweet corn flakes, I’m talking about healthy stuff – oat, rye, wheat and rice flakes. 

 I add some milk into a bowl of mixed flakes, then allow it to stand for a while (if I’ve got a time), then it goes to the microvawe (bless God the man who created it!), stir, add fresh berries and chopped fruits (I used blackberries and nectarines this time), sprinkle with almond flakes. Adding a pinch of nutmeg or cinnamon makes the morning cereal only better. 

Sooooooo simple and full of amazing textures and flavours! Yum!ūüôā

Barley and Vegetables salad

¬† Hello, lovely readers. I miss blogging, baking cakes whenever I want..¬†Honestly, I have no idea how some new-mums ¬†manage to post often. May be their husbands or sisters cook, take photos and then write posts.ūüėÄ Even if you don’t know what mom has been up to all day, just¬†believe¬†me she is often so busy! There are endless tasks – feeding, playing,¬†caring, plus laundry, cooking..¬†Motherhood turned out wonderful, emotional,¬†sometimes¬†crazy and difficult; so I still need to¬†organize this new life somehow..
¬†I have always wanted to prepare those colorful and beautifully arranged¬†on a plate salads, that I’ve seen million times on the¬†Internet, but never get a chance to do. Finally, few months back¬†I made it¬†(haha,¬†exactly¬†months, not even weeks). This¬†delicious salad is super healthy and extremely easy to prepare plus it can be made ahead and then reheated, if you wish. I prefer it’s served warm over chilled.

Barley and Vegetables salad

  • Difficulty: super easy
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pearl barley, cooked
roasted red and yellow pepper
roasted eggplant
cherry tomatoes, sliced
olives, optional
sliced red onion, fresh or pickled
fresh chopped parsley
pine and pistachio nuts, chopped, optional
lime or lemon juice
EV olive oil (or your fav veg oil)
salt, pepper to taste
  1. Arrange barley and all other ingredients on a large serving plate.
  2. In a small jar combine dressing ingredients, shake well and pour over salad.

Cherry Clafoutis

¬†First of all, I’d like to thank each and every one for the lovely¬†comments¬†and wishes in the previous post. These two months gone so fast.. Being pregnant I’d read somewhere that when you bring a baby home, your life becomes a blur and chaotic. I doubt why is that.. I thought I’d had at least a hour or so between a mealtime. Now I understand how wrong I was. I sleep when I can,¬†shower when I¬†remember and¬†eat when I have a time (needless to say, that now I can eat a cold dinner, which I used to hate before; I reheat my tea a million of times and finally¬†drink¬†it cold).ūüėÄ But! This¬†little¬†guy is worth his weight in gold because he brought an absolute joy into my life.‚̧Clafoutis {milkandbun}¬†Last month was a cherry season here.. in¬†supermarkets! Haha.ūüėÄ I adore cherries! I wish they were sold often here so I could eat them every single day! Besides consuming fresh cherries, I made one of the¬†simplest¬†desserts – cherry clafoutis. Lots of sweet cherries in a tender¬†custardish¬†batter, it is a perfect¬†delicious treat.
¬†Clafoutis is a baked French dessert, traditionally made with stoned cherries. Honestly speaking, may be it’s really authentic and stones add a nice almondish aroma, but I prefer to enjoy every bite of the dessert and do not think about that I can crack teeth.. And of course, if I make it for guests I don’t¬†want¬†them to spit out stones.ūüėČ Enjoy!
Cherry Clafoutis {milkandbun}

Cherry Clafoutis

  • Servings: 6-8
  • Difficulty: easy
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Adapted from Jamie Oliver magazine
a knob of soft butter, for greasing
1 tbsp sugar, for shrinking
500g cherries, pitted
3 large eggs, medium temperature
1/2 tsp vanilla extract, optional
60g plain flour
1/2 tsp baking powder
60g white sugar
300ml full fat milk
icing sugar, for dusting
  1. Mix all batter ingredients in a large bowl until smooth and set aside for 15 minutes.
  2. Preheat oven to 180C.
  3. Grease a round baking dish with butter and sprinkle with sugar.
  4. Arrange cherries in a single layer in a baking dish.
  5. Pour the batter over the cherries.
  6. Bake the clafoutis until the custard is set. Mine took about 50-60 minutes.
  7. Serve warm and sprinkle with icing sugar, if desired.

News + Plum tart tatin

¬†Hello my dear blogofriends, foodies and readers! Hope you’ve been missing my posts. I’ve got a huge news for you – I birthed new life: became a first time mom.ūüôā I am literally in a different world. World¬†filled with love, joy, sleepless nights and all kind of things.¬†Needless to say, it’s all new, overwhelming and touchy to me. Almost all the time I’m busy with by little bear, the rest hours I’m eating, sleeping and again eating. I haven’t cooked anything¬†interesting for ages, but I do hope I will be back into the foodblogolife soon..

¬†I know there are many mothers of newborns out there, who could join baby feeding and caring with blogging, but that seems a bit hard for me right now. I’m sure I will be alright and get into this new life soon. So.. what about you? How it was, what did you feel being a new mom? Please do share.

my little bear_feets

 This widely-popular French Tart Tatin is the treat, that I was able to prepare in a short time. A perfect dessert for the new mom. If you remember I always prefer homemade pastry and I made it myself (yay!), of course you can switch to a store-bough but try to find the good one with butter (no any palm or margarine). PlumTartTatin

Plum tart tatin

250g plain flour
1 tbsp white sugar
a pinch of salt
150g butter, cubed and cold
2 tsp cold water
6-8 plums, cut into halves (or more, depends on the size of your pan)
80g white sugar
40ml water
40g butter, cubed
  • For the pastry, sift flour and add all other ingredients until just combined. Shape into a disk and chill for 20 minutes. Roll into a 3-4mm ¬†disk to suit your baking dish.
  • In a pan add sugar with¬†water, leave to soak for few minutes. Heat on a medium heat until golden. Turn off the heat. Stir in butter, add plums and saute for 5 minutes.
  • Transfer plums into baking tin (or leave in the same pan if it’s oven-safe) with the liquid. Cover with pastry (slightly¬†tuck the edges).
  • Bake in preheated 190C oven for 30-40 minutes or until the pastry is golden-brown.
  • Leave to cool for 10 minutes or so, then carefully flip over into a large serving plate.
  • You can eat it as is or there are few options to serve it with: whipped or Greek cream, creme fraiche or frozen vanilla yogurt.
Enjoy! and stay turned!

Sunday Breakfast: Baked quail eggs

¬†When it’s not a weekend, sometimes being pressed for time can make hard to prepare anything for breakfast, and I’m not saying about to sit down and enjoy it, and you probably skip it day by day.. I never skip breakfast, and studies show that those who eat breakfast regularly lose weight! So be sure you eat a good and tasty breakfast! Like this protein-based, that starts your metabolism and your energy level will be fired up.
 You only need to put all ingredients together in a baking dish (small-individual or one large to share), crack small&tasty quail eggs in it and bake for few minutes. Meanwhile, you can make a fresh tea or toast some bread. Sunday Breakfast: Baked quail eggs

Baked quail eggs with Gruyère cheese, ham and spinach

  • Time: 15-20min
  • Difficulty: very easy
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butter, for greasing baking dishes
fresh spinach leaves
cooked ham slices (1 large per person), cut into strips
5 or more quail eggs per person
1-2 tbsp grated Gruyère cheese per person
salt, crushed pink peppercorns to taste
extra grated cheese
chopped parsley
cherry tomatoes
  • Preheat oven to 200C.
  • Grease baking dishes with butter.
  • Put in¬†spinach, ham, 1/3 of cheese. Crack eggs, season with salt&pink pepper and¬†sprinkle¬†with some cheese.
  • Bake for 6-10 minutes or until the egg white is set.
  • Sprinkle¬†with parsley, garnish with cheese. Serve¬†immediately¬†with cherry tomatoes and bread.
Have a lovely and delicious weekend breakfast!

Baked quail eggs with  Gruyère cheese, ham and spinach