Tag Archives: Sunday breakfast

Sunday Breakfast: Cheesy Onion Cookies

 Hello-hello! It’s been a kind of hectic week and I really didn’t have a time to post anything. But I can’t skip the Sunday breakfast series, so I decided to reblog one of my old recipes – savory onion cookies! I love this recipe: it’s quick&easy what especially valuable in the morning (ok, may be not that quick as a fried egg but worth any minute), and of course these cookies taste incredible! So, if you still haven’t tried them, click here to get the recipe. 🙂 These savory cookies combine many amazing ingredients, like a classic English cheese – Red Leicester or Cheddar, that adds a slightly sweet and nutty note to cookies, plus sautéed in butter leeks and some chilli flakes, which give you a nice and healthy jump start! 🙂 Enjoy!Onion_cookies

Buckwheat porridge with caramelized orange and figs

 Another Sunday, and here is another idea for Sunday Breakfast! This time it is a well-balanced, healthy and very tasty buckwheat porridge, that makes a fantastic breakfast treat. I guess many of you need something special to pull yourself out of the bed in the cold autumn mornings, and this warm and cozy porridge does help you!Buckwheat Porridge

 I used for it buckwheat flakes mixed with some oats. Do you know, that buckwheat grain provides a very high level of protein, second highest only to oats! It makes this porridge high in energy, so it might help you to do more housework during the day or just stay in a good mood! 😉 For those of you who not especially concerned with buckwheat nutritional benefits, it is also tastes delicious and has a delightful nutty flavour. Plus, I topped the porridge with caramelized orange slices and figs, now you can imagine how divine and irresistible it was! Some chopped almonds or hazelnuts add an extra nice and crunchy note to your morning breakfast bowl! Buckwheat porridge with caramelized orange and figs

Buckwheat porridge with caramelized orange and figs

  • Servings: 2
  • Difficulty: very easy
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You may drizzle the porridge with honey.
Ingredients
Porridge
100g buckwheat flakes
50-60g oatmeal
100ml water
300ml milk (I used full fat)
a pinch of salt
1 tbsp white or brown sugar (to taste)
vanilla pod or 1 tsp vanilla extract
Topping
3-4 tbsp white sugar
2 large figs or 3 medium, cut into fourths
1 large orange, peeled and cut into 1cm slices
2-3 tbsp lemon juice
8-10 whole toasted almonds, roughly chopped
Method
  1. Put the water and milk in a saucepan over a medium heat, when it just begins to boil, add buckwheat flakes, oatmeal and all other ingredients for the porridge. Stir to combine. Reduce the heat to low, simmer for 5-6 minutes, stirring occasionally. If the porridge is too thick add more milk or water. Turn off the heat, cover with a lid and leave for 4-5 minutes.
  2. Meanwhile, put a pan with sugar on a medium-high heat. Don’t stir it, allow to become lightly golden. Add figs and orange slices, caramelize for 2-3 minutes on each side. Turn the heat off. Take out figs and orange slices. Add lemon juice to the pan and stir with all sugar and juices in the pan.
  3. Spoon the porridge into bowls and top with figs and orange slices. Pour over the sweet juice from the pan. Sprinkle with almonds.
Enjoy warm and cozy breakfast!

 Buckwheat porridge with figs and orange slices

Savory pumpkin pancakes

 Hello blogofriends and foodies! Hope your Sunday is going to be exceptional! May be you planning to go out for a picnic with your family or date out with your beloved.. Whatever you will choose to do today, firstly, do not forget to have a delicious and nourishing breakfast! 😀 Like this one – always favourite pancakes, but this time they are savory: with slightly sweet pumpkin, salty parmesan and aromatic spices!Savory Pumpkin pancakes These pumpkin pancakes are bursting with autumn flavours, plus you can use pumpkin or squash leftovers! Even if the morning is not your favourite part of the day, try to start it with a smile on your face, and you will feel the difference throughout the day! And of course, brighten up the morning with this wonderful breakfast! 🙂Savory Pumpkin pancakes with parmesan, spices and sour cream sauce

Savory pumpkin pancakes

  • Servings: 2
  • Difficulty: easy
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Adapted from Jamie Oliver magazine
Ingredients
Pancakes
200g pumpkin/squash puree
1 egg
250ml full-fat milk
150g plain flour
2 tsp baking powder
1 tsp salt
a pinch of fresh nutmeg
1/2-1 tsp chilli flakes
1 sprig rosemary, leaves finely chopped
30-40g finely grated parmesan
olive or sunflower oil for frying
Extra for serving
some grated parmesan
chopped fresh parsley
sour cream, mixed with chopped parsley, lemon juice, S&P
few oak leaves lettuce or any other, optional
  • In a bowl, mix pumpkin puree with the egg and milk. Stir in flour, baking powder, salt, nutmeg, chilli, rosemary, parmesan.
  • Heat a little oil in a frying pan, spoon some of the batter to make a pancake. Cook for 1-2 minutes on each side, until golden. Serve with extra parmesan, if desired.
Enjoy!

Pumpkin/squash pancakes

Boyar Millet Kasha (Porridge)

 Millet is a tiny and round-shaped grain, that usually has a yellowish color. It is edible (and it’s not only for feeding birds) and delicious grain with mild nutty taste. Millet is a quite popular grain in Russia, though not that much as buckwheat, but still it’s widely used and served as a savory side dish or breakfast cereal; and it is also good for adding to stews and soups.
 Millet is more than just an interesting alternative to common grains, it is a good source of anti-oxidants and vitamins, especially folic acid, niacin, calcium and iron. Millet is high in fiber and contains no gluten. Moreover, it helps to regulate blood sugar level, which is helpful for diabetics and those trying to lose weight.
Have you ever tried or cooked millet? What’s you favourite way to consume it?
Sundat Breakfast: Millet Kasha
 I called today Sunday Breakfast ‘Boyar Millet Kasha (Porridge)’. Boyars were members of the highest rank of the feudal aristocracies in 9-16th centuary in old Russia. They were immensely powerful people and occupied the highest positions in the government: boyars were the major legislators of old Russia, as members of The Boyar Duma (the advisory council to Tzar). Needless to say, it was extremely wealthy class with various privileges. I guess, their everyday food was diverse too, including spices and nuts (which were expensive and not affordable to the lower class), and they could enjoy this beautiful and delicious millet porridge. 🙂Boyar Millet Kasha (porridge)

Russian Boyar Millet Kasha (Porridge)

  • Servings: 3
  • Difficulty: easy
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Ingredients

Millet
200g millet
400ml milk
300ml water
a pinch of salt
1 tbsp sugar
Topping
50-60g black or brown raisins
1 large apple
1 tbsp sugar
1 tsp cinnamon
1/2 tsp vanilla, optional
50ml warm water
30g butter
2 tbsp sour cream, optional
2 tbsp chopped walnuts
2 tbsp honey
  • Wash millet thoroughly under running water.
  • Warm the milk and water in a medium saucepan, add millet, salt and sugar. Reduce heat to low, and simmer for 15-20 minutes or until millet is ready, stirring occasionally. The millet should be creamy, so add more hot water if it’s too dry.
  • Meanwhile, soak raisins in hot water for 5-10 minutes, drain.
  • Cut the apple into small cubes. In a small pan, add apple cubes, sugar, cinnamon, vanilla, water and simmer over medium heat for 5 minutes or until apple soft.
  • Stir in butter and sour cream, if using. Stir raisins and apple into the millet (or top). Top with nuts, raisins and drizzle the millet porridge with honey. Serve warm.
Enjoy!
Boyar millet porridge with apple and black raisins

Sunday Breakfast: Zaatar fried egg

 Good morning to you my dear reader! I have an intriguing question for you this lovely Sunday morning – what time are you awake on weekends? Is it 6am or 11am? Today I had a special fitness morning. Firstly, I wake up early today: at 8am (yes, it is early for me), went to a nice and energetic pilates class, which is really made my day. Afterwards, I was so hungry and in need of something extremely tasty and healthy!Zaatar fried egg

 I fell in love with zaatar (it’s a mix of dried spices) since I moved to Dubai. I can’t remember how or when I tried it for the first time, but once I tried this incredible mixture, it remains my favourite Middle Eastern spice ever since. As my husband says: “you can eat anything with zaatar”. 😀 it’s funny but true. You can prepare many dishes using zaatar, like eggplant wedges with it and pomegranate molasses or delicious roasted salmon steaks, or anything else you like.
 All you need for today is an egg and zaatar! A slice of wurzel or sourdough bread, some olives and feta could make your breakfast more complete and nourishing. Hope this bright and simple meal satisfy your taste buds! 😉Zaatar friedd egg on a slice of wurzel bread

Zaatar fried egg

  • Servings: 1
  • Difficulty: very easy
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Ingredients
1 or 2 large eggs, at room temperature
1 tbsp olive oil, for frying
1 tsp dry zaatar spice mix (per egg)
salt, pepper to taste
1 slice of wurzel or sourdough bread
1 tbsp olives (preferably in olive oil)
1 tbsp feta cheese
few cherry tomatoes, optional
  • Heat oil in a frying pan on a medium-high heat, crack an egg, season with salt, pepper, then sprinkle with zaatar and fry for a couple of minutes.
  • Meanwhile, toast the bread or put it under the grill for a minute.
  • Arrange bread on a serving plate, carefully transfer the fried egg on the toast. Top with olives and crumbled feta.
  • Serve immediately with fresh cherry tomatoes. Sprinkle with extra zaatar, if you like.