Category Archives: Breakfasts

Sango’s Multi-Seed Bread

So met Sango again, after a couple of years and she’s down 20kg, bursting with energy, glowing skin … thanks to a strict discipline of intermittent fasting. This is one of her fave recipes that’s helped her on her way to what she is today.

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  • 1 cup/125 gms sunflower seeds (or a mix of sunflower and pumpkin seeds)
  • 1/2 cup / 90gm flax seeds
  • 1/2 cup/ 65 gms almonds, soaked 6 hours, peeled and chopped (or a mix of almond, macadamia and brazil nuts)
  • 1 1/2 cups rolled oats (or a mix of almond powder and oats, any ratio works, keeping the weight the same)
  • 2 tablespoon chia seeds
  • 4 tablespoons psyllium seed husk
  • 1 tsp fine grain sea salt ( 1 1/2 if coarse)
  • 3 tablespoons melted ghee or virgin coconut oil
  • 1 1/2 cups/ 350 ml water
  • 2 tablespoons maple syrup (I added date syrup which was less sweet)
  • OPTIONAL, YOU CAN THROW IN SOME CHOPPED DRIED FRUIT LIKE FIGs, CRANBERRIES, SULTANAS, PRUNEs … if you want it slightly sweet. About half a cup, max.
  1. Preheat oven to 350F / 175 C for 20 minutes.
  2. Place all dry ingredients EXCEPT CHIA SEEDS in a large mixing bowl.
  3. Add the melted ghee or coconut oil and maple syrup to the water. Use half this mixture to soak the chia seeds.
  4. Add the remaining half to the dry ingredients and amalgamate well.
  5. Now add the chia seeds plus its liquid.
  6. The dough will be quite thick. If dry to the touch, an additional 2 tablespoons water can be added.
  7. Lightly grease a silicon baking tray, 9.5 x 4 inch (can be slightly smaller or bigger by an inch or two).
  8. Pack the dough tightly into loaf pan. Pack in tightly with the back of closed fist. Smoothen surface. Cover with cling film and rest for at least 2 hours, up to a maximum of 8 hours, in a cool place. If overnight, best leave it the refrigerator.
  9. Place in the centre of the oven and bake 20 to 30 minutes (bear in mind that heating can vary oven to oven).
  10. Remove without turning off the oven, pull down the sides of the silicon pan and turn the loaf upside down onto a baking tray and return to oven.
  11. Bake an additional 30 to 45 minutes. When done, it should sound hollow when tapped .
  12. Cool before slicing.
  13. Cut into slices and individually pack, if freezing.
  14. Stays in the fridge for four days and best eaten within 8 days when frozen.

 

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Pinhead or steel cut oats for Brekkers

The Sangeeta version.

 

A bowl of slow cooked pinhead oats, lavished with thick coconut milk, bananas, pomegranate and some macadamia nuts !

Delicious !!

My mantra is soak everything for at least 7 hours !

Pix off the net, with thanks …

Chia Pudding for Breakfast

Came across this recipe somewhere, can’t remember. Sounds interesting.

for 3

  • 1/4 cup chia seeds
  • 1 1/2 cups unsweetened almond milk
  • 2 tbsp maple syrup (adjust to taste)
  • 1 1/2 tsp vanilla extract
  • fresh cherries or berries for garnish
  • a small handful of toasted nuts – almonds, crushed pistachios, for garnish

Combine chia seeds, almond milk, maple syrup and vanilla extract in a container that can be sealed – like a mason jar.

Stir well, refrigerate overnight.

Top pudding with berries and nuts before serving, chilled.

Pix off the web, with thanks.

Kuko’s Grilled Peppers

I know this sounds like a no-brainer … but when served piping hot, with meat and salad on a cold Gurgaon evening, music playing, wine in hand and catching up with old friends after yonks, it was delicious beyond belief.

  • Green, red and yellow peppers, sliced, de-seeded, pith removed
  • olive oil
  • crushed garlic
  • oregano
  • salt and pepper
  1. Marinate all of the above for a couple of hours.
  2. Grill in a pre-heated oven, over a surface sprayed lightly with olive oil.
  3. Turn over once after a few minutes, grill till just done, not limp.

This can be made with yellow and green zucchini as well.

Pix off the web, with thanks.

Vermicelli for Breakfast

This vermicelli uppuma is a staple in many south Indian homes, a quick breakfast dish that is satisfyingly simple to make.

  • Big onions, chopped
  • curry leaves
  • mustard seeds
  • grated ginger
  • urud dhal
  • dried red chilies
  • roasted vermicelli
  • a little water

Banana, on the side

  1. In hot oil, sputter the onions, curry leaves, mustard, ginger, chilies.
  2. Add roasted vermicelli, saute well.
  3. Add a little water and cover. The vermicelli will absorb the water as it cooks.
  4. Serve with sliced banana

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We like to eat it with a banana, but it goes with anything – some yoghurt, or mango pickle … or just by itself !

Pix off the Net, with thanks.

Kuko’s Grilled Mushrooms

I’m a sucker for food that delicious, easy to prepare and involves the least work.

So these few posts are all things Kuko, as she whips them up effortlessly, remains elegant and relaxed and entertains with gracious facility !

  • Button mushrooms, cleaned, stems removed, patted dry
  • Finely chopped onion
  • cheddar cheese
  • a dash of mayonaisse – a tablespoon or more
  • breadcrumbs
  1. Mix the cheese, onions and mayo and stuff the mushroom caps.
  2. Sprinkle with breadcrumbs.
  3. Bake for 10 to 15 minutes till browned.

Utterly delicious ! She said the addition of the mayo makes all the difference and she picked this tip up when she was in the Philippines.

Pix off the web, with thanks.

Kuko’s (Indian) twist on a salad dressing

To give regular salad dressing a bite …

… sputter in olive oil, some mustard seeds, curry leaves and a couple of dry red chilies.

Mix this into the vinaigrette and lift with the addition of a couple of tablespoons of fresh orange juice.

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Goes brilliantly with grated carrots.

Pix off the web, with thanks, as always.

Brekkie, in some style !

Veggies are good at breakfast, I read, they are especially good, as they’re nutritious, full of antioxidants, provide very few calories per portion, and are packed with fiber—which is filling because it takes up space in your digestive system. Fiber also slows digestion, which means you’ll have a steadier supply of energy over a longer period of time.

So rooted in the fridge this morning and voila :

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A simple fried egg-white, stacked on walnut bread cut to size and garnished with a light salad of cherry tomatoes, avocado, some parsley, some Japanese cucumber and pomegranate arils tossed with balsamic vinegar, olive oil, salt and pepper.

Oops … forgot to mention the most important part – a layer of hummus (made sans garlic) between the egg and the bread !

Tasted every bit as good as it looked !

Thanks Veron.

The info on veggies for breakfast from http://time.com/4583581/healthy-food-meal-protein/?xid=newsletter-brief

Chewy Oatmeal Raisin Cookies : a breakfast option

So, after a very early morning Pilates class, Sudha handed me a cookie which she said was her breakfast, on her way to her next class. It was delicious.

Here is the recipe, which I got from her, which she got from Smitten Kitchen. Given that its been passed from hand to hand or rather kitchen to kitchen, and it never turns out exactly the same, I have to say her version and mine were both terrific, in slightly different ways.

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For about 50 cookies (49, to be exact !)

  • 1 cup unsalted butter, softened
  • 1  1/2 cups light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 tsp teaspoon table salt
  • 3 cups rolled oats
  • 1  1/2 cups raisins
  • 1  cup walnuts, chopped (optional)
  • 1/4 cup drinking chocolate (Sudha’s addition)
  1. In a large bowl, cream the butter, brown sugar, egg and vanilla until smooth.
  2. Separately, whisk flour, baking soda, cinnamon and salt together.
  3. Stir this into the butter/sugar mixture.
  4. Stir in the oats, raisins and walnuts, if using them.
  5. Either chill the dough for an hour in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them.
    (You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick).
  6. Either way, heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.
  7. The cookies should be two inches apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes (baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top.
  8. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Pretty easy to make, they came out well and they will go down a treat !

 

Another easy, filling Brekkie

Trying to make the mornings easier, healthier and fast, on-the-go; with food that’s good on the table and in the system.

So this is Veron’s – googled, I think, off the net.

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Almond milk, thinner as it is from regular dairy, and off a different non-milk white – ivory ? – doesn’t photograph as well, but it tastes far better. (That’s my take).

  • A couple of tablespoons of rolled or steel-cut oats, per person, soaked overnight in almond milk.
  • Transfer to a bowl, mix in a dash of honey (optional), more almond milk if required, and arrange sliced banana, pomegranate arils and blueberries.
  • Sprinkle cinnamon powder and chia seeds, enjoy.

Mango cubes, ripe and succulent, should make a great alternative / addition ?

 

A Green and Delish Breakfast

So, no grains. Nothing acidic. Light yet filling. Tasty.

This is entirely Veron’s creation and it was so good, so good.

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Boiled eggs, halved. Yolk discarded.

Avocado into guacamole sans tomatoes (and it tasted better).

Organic kale chopped, freshened with a simple olive oil/lemon juice/salt/pepper dressing.

Roasted pine nuts.

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And for those who wanted grains and yolk, a different version. Wholemeal walnut bread. The yolks atop the guacamole.

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Try it for that sense of total well-being after the meal !

Vasu’s Tomato Chutney

… to go with dosas … crisp dosas and this piquant accompaniment …

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  • 1 tomato
  • 2 big onions
  • a knob of ginger, about a cm all round
  • 1 clove garlic
  • 2 to 3 sprigs fresh coriander
  • curry leaves
  • salt

Fry all of the above in a bit of oil, cool a bit and grind to a paste.

  • Oil
  • 1/2 to 1 tsp mustard seeds
  • 1/2 to 1 tsp cumin seeds
  • curry leaves

In hot oil, sputter the above in the order listed, pour over the ground mixture.

Ready to go !

Pix borrowed off the web.

Bombay Masala Scrambled Eggs aka Anda Burji

A breakfast staple in India, good with either bread or parathas, this is Mona’s delish version.

 

  • 8 eggs, whisked with pepper, salt and a dash of milk
  • 2 tomatoes, chopped
  • lots of fresh coriander, chopped
  • 2 big onions, chopped
  • 1 tsp cumin seeds
  • 2 green chilies, finely diced
  • pinch of haldi (turmeric powder)
  • a dash of garam masala powder
  • a tsp or more of coriander powder
  • a sprinkle of Kashmiri chili powder for colour or spicy chili powder for the bite
  • salt
  1. In hot oil in a wok, sputter the cumin seeds, then add the onions and green chilies and fry till turning brown.
  2. Add the haldi, garam masala and coriander powders, fry a bit.
  3. Add the tomatoes and fry, then the chili powder of your choice, with salt.
  4. Fry again for a bit, then add the coriander leaves, stir.
  5. Add the eggs on a slow flame and keep stirring till done, making sure it doesn’t get too dry.

Breakfast in a Mason Jar

This worked brilliantly – easy, delish and convenient. The Cuisinart smoothie-blender is very ergonomic and this came out tops. And the Mason jars are great to walk around with …

The Banana Bonanza (for 2) IMG_0920

  • 2 ripe bananas
  • 2 tablespoons raw oats
  • 8 almonds
  • 1 tablespoon flaxseed meal
  • 1/2 cup vanilla flavoured Greek yoghurt
  • 1/2 a cup (or to taste) skimmed milk
  • a few cubes of ice

Blend, blend, blend.

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Vasu’s Coconut Chutney

Simple, and whipped up in a flash.

In India, and breakfast is all things South Indian, which means dosas, idlis … and today, adais for breakfast. I watched her deftly prepare the accompaniment, and here is the how.

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  • 1 cup freshly grated coconut
  • 1 pod garlic
  • bit of fresh ginger, one and a half times the size of the garlic pod
  • 4 sprigs coriander leaves, with stem
  • salt
  • 1/4 tsp tamarind

Blend all of the above together into a thick paste.

Tarka : In a teaspoon (or a bit more) of hot oil, sputter jeera seeds, mustard and a few curry leaves and pour over the ground mixture.

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Poached Eggs for Breakfast

So Syl arrived with these silicon containers to poach the eggs.

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And vinegar was added to the water and a pot set a-boil, and the darn things lowered gently in. Gently.

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And into a plate, with slices of smoked salmon and some herbs. Toast. A grind of salt and pepper.

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Divine.

Rainy Days & Mondays

‘Adda’ – steamed (banana leaf) rice pancakes with coconut and jaggery : in memory of school days, rainy days and Mondays …

Coming home from school on a Mumbai rainy day, having sloshed through all the puddles in our Duckback raincoats and gumboots, you entered the house hoping to get the aroma of something delicious Mum might have prepared to ‘warm us up’.

Mum wasn’t an extravagant cook (I have no idea how she managed the budget to clothe, feed and school all six of us) but she was a heart and soul cook. I say ‘was’ – she doesn’t cook anymore at 93.

As you entered the house to the usual tirade … take off your wet clothes, I’ve told you time and time again not to walk through puddles, you’ll get sick, and besides it’s dangerous, didn’t you read about the child you fell into a manhole and drowned, I don’t know when you will learn … you would sniff the air enquiringly : was it bhajjias ? Fluffy onion and carrot were my favourite.

Was it sheera ? Mum’s version was not as sticky and ghee laden, but more like a sweet upma – not my favourite, but a staple nonetheless. Was it bread wada (excitement mounting) ? The deep fried old bread foldovers with potato stuffing that our neighbour Aunty Nair introduced us to, and were to die for.

Hopes are pinned on the delectable Mallu concoction Avval Vallaicha : beaten rice flakes, roasted to a light crisp, along with grated coconut, jaggery and a hint of cardamom … but more likely it will be sukhiyan – boiled moong with a grated coconut and jaggery mixture deep fried with a batter coating (probably more nutritious but more boring).

Whatever it was it was gobbled up with delight along with a cup of milky tea and the hope of seconds, usually thwarted by the standard instruction leave some for the others.

Damn!

‘Adda’ – steamed (banana leaves) brown rice pancakes with a coconut and jaggery filling

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  • 1 cup brown rice flour {puttu podi)
  • Boiling water to mix
  • Banana leaves washed and prepared by running them over a hot flame, and cut into 8″ lengths without the rib.
  • 1/2 a grated coconut
  • 1 cup grated or powdered jaggery
  • a pinch of cardamom powder
  • a pinch of salt
  • a pinch of cinnamon powder (optional)
  1. Mix the grated coconut and the jaggery and keep aside.
  2. Place the rice flour in a mixing bowl. Add boiling water to the powder a bit at a time to make a pliable dough. Its important that the water is very hot – you can use a wooden spoon to mix, but traditionally it is done by hand.
  3. Once the dough is ready, place a large lemon-sized ball directly onto the banana leaf and tap the dough, with your fingers, to spread it into a slightly elongated circle. A small bowl of water to dip your fingers into is handy to help spread  the dough  evenly on the leaf.
  4. Place a generous spoonful of the jaggery and grated coconut mixture into the centre of the flattened dough, staying away from the edges as they will have to be sealed.

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5. Fold the leaf over and use your fingers to pat the edges of the dough, gently sealing each parcel.

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6. You will now have a your banana leaf parcel ready for steaming. Prepare the remainder of the dough and mixture similarly.

7. In a large steamer, line the parcels upright with open edge facing the top (to avoid water seeping into the parcel). Close steamer and steam for about 10 minutes.

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8. Allow to cool slightly before removing the parcels onto a plate to serve. The leaf peels away easily to leave the brown rice pancake or adda ready to eat.

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Bon Appetit

This is to kick off the memories : Paris 2009 with friends : a holiday of the senses, an effervescence of food, an exploration of haute cuisine, gastro-tourism, Michelin stars, Michelin guides and just plain ordinary eating.

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The compact, businesslike (soon to be rated Michelin discovery) Le Gaigne in the Marais quarter (third arrondissement) makes a persuasive case to the purse; it is a reason to dress up for some fine dining, and best of all, is just around the corner. Preceded by the ritual of trying on outfits, shared make-up and compliments, the five course Le Menu Dégustation, each paired with a wine and exquisitely served on slabs of black slate, is both delightful and a trifle disappointing. The seafood starter in a shot glass – Verrine de Coquillages en gelée, mousse et coulis de Céléris – is not unpleasant and deserves mention if only for the layered, pureed, spinach; and the braised endives with ham or Millefeuilles d’Endives étuvées et véritable jambon de Paris de M. Leguel, is an out and out winner, a mélange of the sweet, the sour and the piquant.

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The closely packed tables are enveloped in a buzz of conversation, rising and falling in a miscellany of accents. The food is local, organic and fresh, and if organic is unavailable, ‘alternatively produced’ replacements are substituted, where possible. Chef Mikael Gaignon is young and known, having worked in two Pierre Gagnaire restaurants and this, Le Gaigne, is his first restaurant as patron. Given the prices are not Michelin star prices, it certainly offers value for money – and the wines are superbly matched.

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Ladurée (75 Avenue des Champs-Elysées, Tel : 01.40.75.08.75), opened as a tea room in the 1930’s  at a time when women were not allowed to enter cafés (an exclusive domain of men) and soon became hugely successful with the ladies of Paris. Today, a brand unto itself, it is famous worldwide for its pastries and double-decker macaroons (of which 15,000 are sold everyday according to their website). These legendary macaroons featured in a scene between Marie-Antoinette and Ambassador Mercy in Sofia Coppola’s Marie Antoinette.

Originally founded in 1862 as a bakery, it was burnt down in the Paris Commune uprising of 1871 and rebuilt as a pastry shop. It came into its own in 1930 when Desfontaines, the grandson, came up with the idea of sticking two macaroon shells together with creamy ganache (a whipped filling of chocolate and cream), reinventing the macaroon originally introduced by Catherine de’ Medici to France in the 16th century.

The celadon interiors and the waiting in line is an experience in itself, almost like being caught in a boudoir web within a time warp. Brunch has a very ‘ladies who lunch’ feel to it, made inelegant by recalcitrant swiveling seats which make it hard to look graceful, much less balance a china cup of tea delicately. Depending on your taste, the macaroon is either a fantastic melt-in-your-mouth experience, or not quite all that it is cracked up to be.

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Ladurée macaroon boxes are available from their counter at the Charles de Gaulle airport (should you want to take some home) and it is recommended that the macaroons be eaten within three to four days.

Le Trumilou (84 Quai de L’Hotel de Ville, Tel : 01.42.77.63.98,) will be remembered for a perfect meal on a sunny autumn day, a Sunday lunch of escargots lusciously awash in butter and garlic, chilled Sancerre, foaming Leffe, canard pruneaux (duck with prunes), ris veau (veal sweetbread), oeuf a la neige (floating islands) and tarte aux pommes, apple tarts, warm and melting.

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dsc07351It will be remembered as a quintessential French bistrot experience; traditional farm fare and dishes lovingly cooked for hours … and warm sidewalk café crèmes served in the sun, fueling hours of insouciant banter; and your table’s giddy, infectious good humor snags the attention of the man at the adjacent table (ostensibly reading a French translation of Dan Brown’s latest offering) … all this, followed by a siesta on the banks of the Seine on a sunny afternoon.

Le Baiser Salé aka The Salty Kiss (58 Rue des Lombards, Tel : 01.42. 33. 37. 71) is for the nights, for the atmosphere and the perfect evening of jazz, (no fancy wannabe jazz bar in an upstart slick street); this is cellar and decrepit loft, knee to knee in appreciation with other music lovers. A jazz festival is on, Afro-Caribbean, Afro-Latino, salsa, merengue, R & B, fusion … and tonight is mellifluous and the mojitos, margaritas and 1664’s enhance the sweetly evocative articulations of sax and bass guitar.

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For a quick dinner before the show, or between shows, nip across to La P’tit Cantine (22 Rue des Lombardes, Tel : 01.42. 71. 44. 48) for a decent meal of meat and wine.

Le Connétable (55 Rue des Archives, Tel : 01.42. 77. 41. 40) is a chance encounter turned good. The bread is fresh and crusty, the Côtes du Rhône deeply red and invigorating, and the conversation is about men. Pork filet mignons in a Roquefort sauce, veal medallions, rump steaks in (green pepper) saus poivre vert, celery puréed with butter and cream … unpretentious food and robust wine.

Known for its local artists and chanson music (a la Edith Piaf); tonight, in the cellar-cave below, three painfully young men sing French a cappella, gentle croons, warbles and a harmony that has the young audience rapt. Berets are doffed; a battered saucepan is passed around for coins.

Angelina (226 Rue de Rivoli, Tel : 01. 42. 60. 82. 00) is the renowned Parisian gourmet teahouse in the elegant style of the Belle Époque era, designed by the French architect Edouard-Jean Niermans. An institution since its inception, it is known both for its clientele (aristocracy, fashion designers, authors, philosophers et al) as for its Mont Blanc gateau and hot chocolate (closely guarded century old proprietary recipes). The famous Mont Blanc – as well as most of their gateaux – have all been consumed by the end of the day, so if the intent is to eat, get there before teatime. The queues are long and so is the waiting time. The house special, the African Hot Chocolate, is worth every second of the patient wait and the sorbets are richly satisfying, beyond any imagination.

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Restaurant Le 404 (69 Rue des Gravilliers, Tel : 01.44.71.57.81) Le 404 restaurant … exhibits all the vibrant flavours and colours of North Africa. Retrofitted into a 16th century building, 404’s interior is all Berber with pouf seating, exposed beams and stones, tooled leather, authentic artifacts. … The menu features all the dishes … from that part of the world: couscous, tagines, grilled meats, skewered things. The wine list features some unusual Mahgrebi bottles … Grab a drink at Andy Wahloo’s, the sibling bar next door – everybody does, and ‘everybody’ includes show-biz and celebrities.

The evening is an sensory extravaganza; the warm glow of Moroccan lanterns, suspended, lamps and candles holders of iron fretwork dispersing flickering light on dishes heaped with Middle Eastern fare, meat, pigeon, chicken, semolina, pickled lemons, nuts, dates, figs, raisins; the fragrance of spices – cumin, coriander, saffron, chiles, ginger, cinnamon, paprika; a décor of earthen hues, the murmur of conversation, the hiss and sizzle from the stove, the pop of a champagne cork … epicurean hedonism.

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Our last dinner in Paris, Le 404 remains burnished in the memory as a golden experience, beginning with the first mojito, redolent with fresh mint. Chilled Chablis follows with fava beans & olives, Mechoui Maison (roasted shoulder of lamb), pastilla pigeon plat (wild pigeon in pastry), tagine poulet citron (chicken with preserved lemon and olives) and the couscous 7 legumes. And to end a meal of meals, salade d’oranges et fleur d’ orange and pastilla dattes (pastry with dates) accompanied by fresh, aromatic coffee.

Le Pain Quotidien, 18-20, Rue de Archives, Tel :  1 44 54 03 07, is a quiet delight, part of a global chain that first opened in Brussels in 1990. Bakery and communal table; breakfast, lunch, brunch (organic where possible, with vegan and vegetarian options) and simple boulangerie fare – soups, salads, tartines, homemade pastries, handmade organic bread – artisanal dishes, community eating at a long wooden trestle table.

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No gastronomic journey is complete without a nod to junk food and the Googrill beef and chicken burgers at Quality Hamburger Restaurant (63 Boulevard Saint Michel, Tel : 01.42. 71. 44. 48) … ils sont délicieux, elles sont parfaits.

Bon appétit, says the garçon, placing the bottle of Sancerre on the table, gently.

And so we do, meal after meal after glorious meal.

Trying out gluten free cereals …

Gluten free small batch toasted organic rice flakes, walnuts, flax seeds and palm sugar shavings. Would you buy ?

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I don’t eat cereal … but if I did, I would.

I certainly would. How does it taste ? Been eating the muesli every day. Enjoying it, especially with virgin coconut oil, no milk.

It tastes great. Coconut oil ? Interesting. Doesn’t it taste oily ?

Yes, doesn’t sound too exciting !

Not oily in the least. Virgin coconut oil – very light. Getting to like it more and more.

Breakfast Muesli : Recipe for Syl

Is the one you are referring to ?

‘… which I had it at your place a 100 years ago …’

dried-apricots How-to-Make-Flax-Powder th blueberries Granola-Pumpkin-NEW coconut oil

Muesli

  • ½ cup sunflower seeds, toasted
  • ¼ cup pumpkin seeds, toasted
  • 1 cup hazelnuts, toasted, chopped
  • 1 cup oats
  • 1 cup wheat flakes
  • 1 cup barley flakes
  • 1 cup raisins
  • ½ cup chopped dried apricots
  • 2 cups dried apple slices, halved
  • 1/3 cup dessicated coconut (optional)

Mix all together, store in an airtight container.

IMG_4934 (2)Some additions : when serving, add a tablespoon of virgin coconut oil, powdered flaxseeds, a few almonds, some fresh blueberries, a tablespoon of pomegranate arils, chopped banana (if you like) and a handful of those millet flakes that are so crisp and crunchy.

Pix from the net.

300 Calorie Breakfasts

The last entry, this one and the next two contain information on Mediterranean eating fundamentals. The credit for all the hard work and good information goes to the September 2013 issue of Good Housekeeping. They’ve kept it simple and made it easy !

Oats

Oatmeal with Fruit & Nuts

  • Combine 25g rolled oats with 100g  plain 2%fat Greek yoghurt and leave overnight.
  • Stir in half a grated apple, 6 chopped almonds and 1/2 chopped mango.

Pomegranate & Berry Smoothie

  • In a blender, whiz together 50g berries, 1/2 banana, 50 ml pomegranate juice and 125ml low-fat yoghurt with a handful of crushed ice.
  • Serve with 6 walnut halves.

Yoghurt & …

Combine 150g plain 2% fat Greek yoghurt with any

one of the following :

  • 1 tbsp roasted chopped pistachios, 2 chopped dried apricots and a pinch each of cinnamon and nutmeg.
  • 85g berries, 1 tsp orange blossom honey and 2 tsp sunflower seeds
  • 1 sliced nectarine, 1 tsp runny honey and 1 tbsp toasted pine nuts

Mediterranean Muesli

  • Combine 25g rolled oats, 2 tbsp plain 2% fat Greek yoghurt, 2 chopped walnuts, 2 chopped dried figs and 2 chopped dates. Serve topped with a few berries.

Scrambled Eggs, Med style

  • Beat 2 eggs with 1/4 diced pepper, 1/2 tbsp sun-dried tomatoes, 1/2 tbsp sliced olives and 4 halved cherry tomatoes. Cook in a non-stick pan with 1 tsp butter over a moderate heat, stirring, until just set.
  • Serve with a slice of thin toast.

Toast with Cheese, Fruit & Nuts

  • 1 slice wholemeal toast spread with 1 tbsp or 25g Philadelphia Light, topped with 1 sliced pear and 2 chopped walnuts.

Fresh Fruit Plate

  • 200g prepared fruit such as peaches, strawberries and oranges, 1 tbsp toasted flaked almonds, hazelnuts or cashews and 1 tbsp pumpkin seeds.

That’s one week of recipe options !!

Photograph borrowed from http://www.violetfashionart.blogspot.com.

The Dalia Dosa

Bursting with health !

Whole wheat, broken up, she said, do you get it in Singapore ? Hmm, I do get the ‘dalia‘ I replied and she said, perfect. Though dalia is normally eaten at night because it is ‘light’, I would prefer that you had it in the morning because I believe it is better absorbed when taken for breakfast. So :

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Dalia, soaked for a few hours or overnight, ground to a batter

chopped tomatoes

chopped onions

couple of pods garlic, crushed

fresh green chili, to taste, chopped

curry leaves in slivers

a dose of hing or asephoetida

salt

chopped coriander to garnish

  1. Mix everything except the coriander into the dalia batter.
  2. Heat a non-stick pan, add half a teaspoon of olive oil, pour in batter and make a savoury dalia pancake – brown lightly on both sides. It cooks faster if briefly covered with a lid, much like an omelet.

Garnish, and enjoy hot, either by itself or with a tomato-onion chutney.

Dalia, as it is known in India, is also known as bulgur elsewhere in the world. Thanks, Ms Dalal.
Picture borrowed from http://www.nandyala.org/mahanandi/?p=401