Tag Archives: Sunday breakfast

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

  • Difficulty: very easy
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Ingredients
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
Garnish
extra grated cheese
chopped parsley
cherry tomatoes
bread
Method
  • 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.
Enjoy!
Have a lovely and delicious weekend breakfast!

Baked quail eggs with  Gruyère cheese, ham and spinach

Sunday Breakfast: Oladushki

 One of the most-viewed and visited posts in my blog is “oladushki”. For those of you who doesn’t yet know the meaning – it’s Russian name for small pancakes. Yes, it’s absolutely incorrectly to call them blini as many people do (blini are large and thin like crepes, look here), and how they are usually called in restaurants or sold in stores.Oladushki with sour cream

 This is the perfect breakfast or brunch to spoil yourself with on the weekend, and it could be make in a short of time. Russian housewives most of the time use soured or any leftover kefir to prepare these soft beauties. You can try to substitute with buttermilk, drinking but thick yogurt, or as I did – used laban (local dairy drink). Oladushki go well with many sauces: honey, sour cream, sweetened yogurt, jam or sweet condensed milk. You can also serve them as a savory brekafast: with a cream cheese or sour cream along with cured salmon or caviar.Russian Oladushki with jam&yogurt

 Few tips how to make oladushki soft and fluffy (not only to add a baking soda for leaving):
you should sift the flour (add the air); do not over-mix the batter (it leads to tough texture);
let the batter rest for a half an hour and then do not stir it again (otherwise the bubbles will deflate);
carefully scoop the batter from the side of the bowl – do not dip the spoon into the center;
finally, when you flip oladushki over – do not press it with spatula.
 So, this or next weekend morning that you make these oladuski, make a few extra. Cover tightly with plastic wrap and keep in the fridge. And next hectic morning you don’t need to skip breakfast: reheat them, sit down&enjoy and plan for a successful day. 🙂
Soft&fluffy Russian oladushki

Sunday Breakfast: Russian Oladushki

  • Servings: 2-3
  • Difficulty: easy
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I served oladushki with plum preserve and vanilla yogurt.
All ingredients should be at room temperature, so take them out of the fridge 1 hour ahead.
Ingredients
1 medium egg
a pinch of fine salt
1-2 tsp white sugar
250ml kefir (laban or buttermilk), I used low fat
150g plain flour
1/3 tsp baking soda
sunflower or any other veg.oil for frying
Method
  • In a large mixing bowl, beat an egg with salt and sugar until fluffy. Mix in kefir.
  • Sift the flour with soda into the batter. Whisk gently until the ingredients are just incorporated. Do not overmix –  it leads to tough texture.
  • Let the batter rest for a half an hour and then do not stir it again (otherwise the bubbles will deflate).
  • Preheat the frying pan (until a drop of water skitters across the pan), lightly coat with oil.
  • Carefully scoop the batter from the side of the bowl. When oladushki are dry around the edges and bubbles over the top – turn it over. Don’t press oladushki with spatula!
  • Transfer to a large plate in a single layer, keep it uncovered (you may keep them in a warm oven), while preparing the rest.
  • The best eaten fresh with your favorite sauces. But they also can be covered with a plastic wrap and kept in the fridge until next morning.
Enjoy!

Black Forest Pancakes

 When I decided to make chocolate pancakes, I didn’t expect them turn out so good and delicious: a pure indulgence! I wanted to serve them only with a black-cherry jam. But when I stumbled upon a pack of mascarpone in my fridge, that I wanted to use somewhere else, the decision came itself – use it as a topping! Mascarpone worked perfectly as a cream and cherry syrup (I mixed jam with some water to make it thinner) sucked into pancakes very well, like into a sponge cake. All ingredients worked more than good together, dark chocolate and fresh cherry on top added a nice and charming touch as well. Plus, the taste reminds the famous cake – “Black Forest”. It’s my husband’s favorite cake, so he was on a nine cloud! Honestly, these are highly recommended pancakes!Schwarzwald Pancakes

Black Forest Pancakes

  • Servings: 3
  • Difficulty: very easy
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Ingredients
200g sour cream
250ml full-fat milk
2 eggs
2 tbsp white sugar
a pinch of salt
1 tsp vanilla
20g butter, melted
270-300g plain flour
1 tsp baking powder
1 tsp baking soda
5-6 tsp unsweetened pure cocoa powder
40-50g dark chocolate (70%cocoa), chopped
sunflower or any veg oil for frying
For serving
200g mascarpone
2 tsp maple syrup or pure honey, optional
100g dark cherry jam
70ml warm water (or more to make it thinner)
1-2 tsp lemon juice, optional
Garnish
some chopped dark chocolate
fresh cherries, optional
Preparation method
  • In a large bowl, beat eggs with with sugar, salt and vanilla. Whisk in butter.
  • Pour in milk and sour cream, stir all together.
  • Sift flour along with baking powder, soda and cocoa into a batter. Whisk until combined. Fold in chopped chocolate.
  • Heat large frying pan on a high heat, pour in some oil. Using large spoon, pour in batter. Cook each pancake until bubbles appear on top, then flip and cook on another side.
  • For cheery syrup, in a small saucepan, bring jam and water to gentle simmer. Simmer on a medium-low heat for few minutes. If it’s too sweet, stir in lemon juice. Add more water to make it more thin, if desired.
  • In a serving bowl, stir together mascarpone and maple syrup or honey.
  • Serve pancakes with mascarpone and cherry syrup.
Enjoy!
Black Forest pancakes

Sunday Breakfast: Healthy Morning Bake

 When I wake up in the late morning or almost afternoon I need something quick, tasty and preferably high-protein, like this morning bake. You need max 10 minutes to assemble all ingredients together, including calcium-rich and diet-friendly cottage cheese, always-adored vanilla and some fruits! While, it’s baking you have enough time for the morning routine. And don’t forget to prepare a freshly-brewed tea: English Breakfast or White tea is a good pairing for this healthy treat. Have a lovely weekend, guys! 🙂Healthy Morning bake

Healthy Morning Bake

  • Servings: 2-3
  • Difficulty: very easy
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Ingredients
1 egg, at room temperature
2 tbsp white sugar (or more to taste)
1 tsp vanilla
1/2 tsp cinnamon
180-200g tvorog (cottage cheese)
2 tbsp semolina
few tbsps of full-fat milk
1 large apple
1 tbsp lemon juice
1 large banana
1 tbsp brown or raw sugar, optional
1 tsp butter for greasing
sweet condensed milk or sour cream, for serving
Preparation method
  • Wash, peel (optional) and grate apple, drizzle with lemon juice and set aside. Slice banana.
  • In a small bowl, add semolina and some milk just to cover it, microwave on a high temperature for few seconds until it’s warm.
  • Beat or whisk the egg with sugar, vanilla and cinnamon for few minutes.
  • In a large bowl, smash tvorog with a folk to make it smooth.
  • Add semolina and beaten egg mixture into tvorog; stir to combine. Mix in grated apple.
  • Grease the baking tin. Arrange half of banana slices on the bottom, sprinkle with brown sugar (optional). Pour in tvorog mixture. Top with the rest banana slices and sprinkle with more brown sugar, if desired.
  • Bake in preheated 200C oven for 25-30 minutes.
  • Meanwhile, boil the fresh water and make a teapot of your favourite tea. Cut a good slice of the tvorog-bake and serve with a dollop of sour cream or drizzle with sweet condensed milk.
  • Enjoy!

Tvorog-apple-banana Bake

Sunday Breakfast: Savory bread pudding

  During the week I’m trying not to buy an extra loaf of bread, if I still have some leftover. But when I see a freshly-baked croissants it’s so hard to resist.. And the poor leftover bread is lying and waiting to be used somehow. Though I use leftover bread and make breadcrumbs with herbs or croûtons for a soup-puree, but sometimes I simply do not need it. Several years back when I started being interested in various cuisines and tried to cook different recipes, I stumbled upon one English recipe – ‘bread pudding’. I was surprised how simple this dish is, and lately – how trendy it can be. It dates back to the early 11th century England and was a popular dish among poor classes, because leftover bread was used for this frugal meal. We have similar dish in Russian cuisine, which is called ‘grenki’ (fried bread); for that we just dip white bread slices into a mixture of eggs, milk and sugar, and then fried it. But what I like the most in English version, that I can bake it and even make it a night ahead. Plus there are endless possibilities for bread pudding: I can add soaked raisins, fresh peaches or any other available berries, vary the type of bread and even make it savory! And that’s what I did this time – I cleaned up my fridge and used not only bread leftovers, I added fried mushrooms with onions (have got some from a pie filling), some peas and cheese. Simple and tasty! 🙂Savory Bread Pudding

Savory bread pudding

  • Servings: 2
  • Difficulty: very easy
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Also tried to add some fried smoked bacon, it adds a nice smell and taste.
Ingredients
few white bread slices, cut into cubes
2 eggs
80ml full-fat milk
1/2 dried thyme
salt, freshly ground black pepper, to taste
fried onions+ mushrooms
a handful of peas (if using frozen, no need to defreeze)
50g feta or mozzarella cheese, cut into cubes
some grated parmesan, optional
1-2 tsp butter or oil, for greasing baking dish
Method
  • Preheat oven to 190C. Grease a baking dish, arrange bread cubes.
  • In a bowl, whisk eggs with milk and spices. Pour over bread crumbs, mix with your hands or a spoon.
  • Mix in fried mushrooms, onions and peas. Season with some extra pepper. Put in the oven for 14-15 minutes.
  • Take the dish out and top with feta or mozzarella cubes. Sprinkle with some parmesan as well, if using. Put back into the oven for 5 minutes more.

Serve immediately for breakfast! Enjoy!

P.S. Even if the bread is too stale, don’t throw it – go outside and feed birds! 🙂
Savory Bread Pudding with mushrooms and peas