Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise

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Make Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise

Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise

An absolutely delicious way to start the day!

Light, Crisp & flourless savoury waffles topped with a poached egg and lashings of goats’ milk yogurt hollandaise that you can enjoy without any guilt!  I much prefer this Guilt Free Yogurt Hollandaise sauce better than the full fat version because while super creamy, and decadent it’s so much lighter!

St Helen’s Farm Goats Milk yogurt is creamy & smooth, gentle on the stomach, easy to digest and tastes amazing.

Serves 4

Prep time:   15 minutes

Cooking time: 25 minutes

Ingredients

For the waffles:

150g oats (gluten free if desired)

150ml goats milk yogurt

60g cornflour

1 tsp caster sugar

1 tsp mustard powder

¼ tsp smoked paprika

2 heaped tbsp. parmesan cheese

1 garlic clove, peeled & crushed

80ml goats milk, semi-skimmed

2 eggs, beaten

A pinch of salt & pepper

A few sprays of cooking spray, to grease the waffle machine

For the Guilt Free Yogurt Hollandaise:

250g goats milk yogurt

3 egg yolks

1 tsp lemon juice

1 garlic clove, crushed

¼ - ½ tsp cornflour (optional)

1 tsp Dijon mustard

¼ tsp paprika

1/8 tsp cumin

A good pinch of salt, pepper, chilli flakes & sugar

To serve

Poached eggs

Method

1.    For the waffles, place the oats into a food processor and blitz until you have a fine powder.  Now add the remaining waffle ingredients and blitz until fully combined.  Leave to rest for 5 minutes.

2.    Preheat the waffle machine, as per instructions and grease with the cooking spray.  Ladle the waffle batter into the centre of the waffle machine and bake to your liking.  Keep the waffles warm in the oven until needed.

3.    For the Hollandaise, boil a large pan of water and reduce the heat to a simmer.  Place the yogurt, egg yolks and lemon juice into a heatproof bowl that fits over the pan and beat with a large balloon whisk, stir in the garlic.  Now stir frequently for 10 minutes until the sauce thickens, if the sauce does not thicken to your liken gradually add the cornflour (mix with some of the sauce before adding to the hollandaise).

4.    In the meantime, prepare your poached eggs.

5.    Now stir through the remaining ingredients, taste and add additional Dijon, salt, pepper, sugar and/or chilli flakes until you get your desired taste.

6.    Place the waffles onto serving plates and top with a poached egg and a good serving of hollandaise.  Enjoy!

·         Check out the link for stockists of St Helen’s Farm Goats milk yogurt http://www.sthelensfarm.co.uk/where-buy

Recipe commissioned by St Helen’s farm, as always all opinions our my own.

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Healthy but Tasty Full English Breakfast

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Make Healthy but Tasty Full English Breakfast

Healthy but Tasty Full English Breakfast

An absolutely delicious and healthy alternative to a traditional Full English – such a tasty dish with a kick!

 

Serves 4

Prep time:  5 minutes

Cooking time: 20 minutes

 

Ingredients

8 rashers of smoked bacon

Few sprays of Fry light

6 pork sausages, cut into bite-size pieces

350g cherry tomatoes

200g button mushrooms

1 tsp chilli flakes (add more for an extra kick)

150g baby spinach leaves

4 free range eggs

Freshly ground pepper

 

Method 

1.  Remove the fat from the bacon and grill to your desired crispiness.
2.  Meanwhile, heat a large frying pan over a medium heat and spray with Fry Light.  Add the sausage pieces and fry for 3-4 minutes until cooked through and golden.  Now add the tomatoes, button mushrooms and chilli flakes and fry for a further 3 minutes.
3. Heat another frying pan over a medium heat and spray with Fry Light and fry your eggs.  Season with pepper and a sprinkling of chilli flakes.
4. Whilst the eggs are frying add the spinach to the sausage, tomatoes and mushrooms and mix through until the spinach has wilted.  Season to taste.
5. To serve, divide the sausage mix amongst 4 serving plates and top with the bacon and eggs.  Enjoy!

   
   

   
   

   
   

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Asparagus Frittata

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Make Asparagus Frittata

o meu tipo de almoço. o meu tipo de brunch. o meu tipo de prato primaveril. não há como não gostar de espargos. não há como não gostar desta estação. uma das melhores coisas da primavera são os espargos frescos. e o que dizer de frittata?! eu amoooooooooo frittata. bem, ovos e espargos combinam muito bem. não precisa de ser numa frittata mas admito que uma frittata torna tudo mais simples. e mais saboroso. toca a atacar.

my kind of lunch. my kind of brunch. my kind of spring dish. gotta love some asparagus. gotta love their season. one of the best things about spring is having fresh asparagus. and what to say about frittata?! I looooove frittata. well, eggs and asparagus go really well together. does not need to be a frittata but let's just say that a frittata makes everything easier. and delicious. let's just dig in.

Frittata de Espargos

serve 2-3

ingredientes:

150 g espargos (cerca de 8 talos)

1/2 cebola

2 c. sopa de azeite

5 ovos (tamanho L)

1 c. chá tomilho fresco

Começar por preparar os ingredientes, cortando a parte de baixo dos espargos e cortar a cebola às rodelas finas. Colocar os espargos e a cebola numa frigideira com o azeite sobre lume médio. Deixar cozinhar até os espargos estarem tenros (cerca de 7 minutos).

Numa tigela à parte, bater os ovos com uma pitada de sal e pimenta e adicionar aos espargos e espalhar o tomilho fresco por cima. Continuar a cozinhar em lume médio (médio-baixo), durante mais 7-10 minutos até ficar com alguma consistência.

Por fim levar ao grelhador, bem quente, por mais uns minutos, até o topo ficar firme e dourado.

Servir com iogurte, rúcula e rabanete.

Enjoy!

Asparagus Frittata

serves 2-3

ingredients:

150 g asparagus (around 8 spears)

1/2 onion

2 tbsp. olive oil

5 eggs (L size)

1 tsp. fresh thyme

Start by preparing the ingredients, slicing the bottom of the asparagus and slice the onions in thin slices. Place the asparagus and onions in a skillet with the olive oil over medium heat. Allow it to cook until the asparagus are tender (around 7 minutes).

In a bowl, slightly beat the eggs with some sea salt and pepper and add to the skillet and spread the fresh thyme on top. Let it cook over medium (or medium-low) heat, for around 7-10 minutes more, just until consistent.

To finish, place under the hot grill for a few more minutes until the top is golden.

Serve with yoghurt, wild rocket and radish.

Enjoy!

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Vegan Chickpea Flour Pancakes

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Make Vegan Chickpea Flour Pancakes

O brunch de domingo perfeito. Ou de sábado. Ou de qualquer outro dia da semana para ser sincero. Pode ser uma terça-feira. Pode ser o 'Pancake Day'. Esta terça que vem. Eu adoro panquecas e esta receita não é excepção. Boa para um brunch de domingo é é uma receita vencedora. É saudável (ehhh!!) e é ainda melhor. Tem abacate e cenoura. E sementes e nozes. E todas aquelas coisas boas. Mas melhor que isso é o facto de ser fácil. Alguns ingredientes misturados e voilà. Gosto da simplicidade destas coisas. Assim como adoro Brunch de domingo.

The perfect sunday brunch. Or saturday brunch. Or any day of the week for that matter. Can be tuesday. Can be Pancake Day. This tuesday coming. I love pancakes and this recipe is no exception. Make it good for Sunday brunch and it's a winner. Make it healthy(-ish) and it's a dream come true. It has avocado and carrots. And seeds and walnuts. And all things good. But better than that is the fact that is quite easy to make. A few ingredients put together and voilà. Love the simplicity of these things. As I love Sunday brunch.

Panquecas Vegan de Farinha de Grão-de-Bico

para 2

Não se assustem pela quantidade de ingredientes necessários para esta Receita de Panquecas Vegan. Apenas uma grande lista porque enumero todos os ingredientes necessários para a receita completa. Os ingredientes principais para fazer a massa de panquecas muito provavelmente já têm em casa e a única coisa necessária a mais será a farinha de grão-de-bico. Pode ser um bocado dispendiosa a farinha de grão-de-bico (um ingrediente tão barato!!), mas podem sempre fazer uma pesquisa no blogue Dolly and Oatmeal e encontrarão uma receita para farinha de grão-de-bico, mas eu não me incomodei em fazer e esta é comprada numa loja, de boa qualidade (e biológica!).

Farinha de grão-de-bico é bom para fazer panquecas vegan, especialmente salgadas porque quando água é adicionada a consistência é como uma de uma receita para panquecas normais. Por isso bastante simples e sem necessidade de ovos.

Assim sendo, a receita abaixo.

ingredientes (massa panquecas):

200 g farinha grão-de-bico

2 c. chá de fermento

1 c. chá sementes de funcho

1/2 c. chá sal

1 c. sopa de azeite

pitada de pimenta preta, acabada de moer

200 ml água + 2 c. sopa de água

ingredientes (para acompanhar):

1 abacate

2 cenouras raladas (médias)

rúcula, q.b.

folhas de manjericão

um punhado de nozes

1/2 lima

ingredientes (vinagrete):

2 c. sopa de azeite

1 c. sopa de vinagre vinho tinto

pimenta preta, acabada de moer

sementes de papoila, q.b.

Começar por misturar num almofariz as sementes de funcho, o sal, a pimenta e o azeite e esmagar até formar uma pasta consistente.

Numa taça adicionar a farinha de grão-de-bico, o fermento, 200 ml água e a mistura de sementes de funcho e misturar tudo muito bem. Deixar respousar durante 15 minutos, enquanto se prepara os acompanhamentos.

Antes de preparar as panquecas, findos os 15 minutos, adicionar as 2 colheres de sopa de água e misturar bem.

Numa frigideira anti-aderente em lume médio-baixo, verter um pouco da massa das panquecas (podem untar com um bocado de azeite se preferirem!) e espalhar bem pela frigideira. Cozinhar de um lado durante 4-6 minutos, visto que estas panquecas demoram mais tempo a cozinhar e virar para o outro lado. Deixar cozinhar por mais 4 minutos. Retirar do lume e reservar enquanto se prepara a outra panqueca.

Servir com abacate fatiado, cenoura ralada, rúcula, manjericão, nozes e vinagrete de sementes de papoila e 1/4 lima.

Enjoy!

Vegan Chickpea Flour Pancakes Recipe

serves 2

Do not be scared by the ingredients for this Vegan Pancakes Recipe, it's just that I give you all the ingredients to make the complete recipe. The main ingredients for the pancake batter you probably already have in your home, the only thing you will need is the chickpea flour. It can be a bit pricey, but you can have a look at Dolly and Oatmeal blog and you'll find the recipe for a chickpea flour, but I couldn't be bothered so this one is store bought and quite good (and organic!).

It's also called Gram Flour or Garbanzo Bean Flour.

Chickpea flour is good to make vegan pancakes, savoury specifically as when water is added it's consistency is just like a regular pancake recipe. So it's quite easy to make and no need for eggs.

That said, recipe is here.

ingredients (pancake batter):

200 g chickpea flour

2 tsp. baking powder

1 tsp. fennel seeds

1/2 tsp. salt

1 tbsp. olive oil

pinch black pepper, freshly grounded

200 ml water + 2 tbsp. water

ingredients (to serve):

1 avocado

2 carrots, sliced (medium)

wild rocket leaves

basil leaves

a handful walnuts

1/2 lime

ingredients (vinaigrette):

2 tbsp. olive oil

1 tbsp. red wine vinegar

black pepper, freshly grounded

pinch poppy seeds

To make the pancake batter start by mixing in a mortar the fennel seeds, salt, pepper and olive oil and grind until is a consistent paste.

In a bowl add the chickpea flour, baking powder, 200 ml water and the fennel seeds paste and mix well. Allow it to rest for 15 minutes while preparing the vegetables.

Before making the pancakes, after the 15 minutes rest, add the 2 tablespoons of water and mix well once again.

In a non-stick frying pan over medium-low heat, pour some of the pancake batter (you can grease with a bit of olive oil if you prefer!) and spread well through the frying pan. Cook on one side for 4-6 minutes, as these pancakes take longer to cook and turn to the other side. Let it cook for another 4 minutes. Remove from heat and set aside while preparing the other pancake.

Serve  with sliced avocado, carrot,  wild rocket leaves, basil leaves, walnut halves and poppy seeds vinaigrette and 1/4 lime.

Enjoy!

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Lemon, Poppy and Black Sesame Seeds Pancakes w/ Lemon Curd

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Make Lemon, Poppy and Black Sesame Seeds Pancakes w/ Lemon Curd

Já passaram dois anos. Ou passaram apenas dois anos. Desde a primeira vez que experimentei panquecas! Também a primeira vez que eu tentei fazer em casa. Desde aí que tem sido uma jornada. Experimentei panquecas em tantos sítios diferentes e fiz outras tantas. Experimentei uma panóplia de combinações de sabores e 'pancake sunday' tornou-se uma obsessão. Eu gosto de experimentar diferentes combinações. Sazonais especialmente. E esta aqui é perfeita para o Inverno. Perfeita para o 'Pancake Day'.

It's been two years already. Or it's been two years only. Since the first time I tried pancakes! Also the first time I tried to make pancakes myself. Since then it's been quite a journey. I tried pancakes in so many places and also made too many. Tried a panoply of combinations and pancake sunday became quite an obsession. It's my to go food for sunday brunch. I do love to try different combinations. Seasonal ones especially. An this one is perfect for Winter. Perfect for Pancake Day.

Receita de Panquecas de Limão, Sementes de Papoila e de Sésamo Pretas c/ Curd de Limão

para 2

Esta receita de Panquecas de Limão, Sementes de Papoila e Sementes de Sésamo Pretas com Crud de Limão é a pensar no Pancake Day de 2017, uma versão de panquecas com sabores de Inverno. Podem encontrar aqui receita para o Curd de Limão. Ou inspirar-se nesta receita simples com 'compota' de ruibarbo.

ingredientes:

175 g farinha 

2 c. chá fermento em pó

1 c. chá açúcar

casca e sumo de 1 limão (médio)

2 c. chá sementes de papoila

2 c. chá sementes de sésamo pretas

1 ovo

200 ml leite

Peneirar a farinha para uma taça, adicionar o fermento, o açúcar, a casca de limão (não o sumo!) as sementes de papoila, as sementes de sésamo pretas e misturar tudo.

Num jarro misturar o leite com o ovo e aos poucos ir vertendo e misturando para o preparado de farinha. Misturar com um garfo até estar bem envolvido e adicionar então o sumo de limão.

Numa frigideira anti-aderente em lume médio, verter um pouco da massa das panquecas (não, não precisa de gordura). Cozinhar de um lado até bolhas se começarem a formar no topo e virar. Deixar cozinhar por mais 1-2 minutos. Retirar do lume.

Repetir até fazer um total de 10 panquecas médias ou 20 pequenas.

Servir com curd de limão, iogurte grego, raspa de limão e sementes de papoila.

Enjoy!

Lemon, Poppy and Black Sesame Seeds Pancakes Recipe w/ Lemon Curd

serves 2

This Lemon, Poppy Seeds and Black Sesame Seeds Pancakes Recipe with Lemon Curd is all for the 2017 Pancake Day, a wintry pancake recipe. You can find here the recipe for the Lemon Curd. Or get inspiration for this simple recipe with rhubarb compote.

ingredients:

175 g plain flour

2 tsp. baking powder

1 tsp. sugar

juice and zest of 1 lemon (medium)

2 tsp. poppy seeds

2 tsp. black sesame seeds

1 egg

200 ml milk

Start by sifting the flour into a bowl and add the baking powder, sugar, lemon zest (not the juice, yet!), poppy seeds, black sesame seeds and mix it well.

In a jug, whisk together the egg and milk and gradually whisk it to the flour mix. Whisk with a fork until is soft and creamy and then add the lemon juice.

Pour a bit of the pancake batter into a non-stick frying pan (does not need any fat). Cook over medium heat until bubbles burst on the top and flip them over. Let it cook for another 1-2 minutes. Remove from the heat.

Repeat the process for a total of 10 medium pancakes or 20 small ones.

Serve with lemon curd, greek yoghurt, lemon zest and poppy seeds.

Enjoy!

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Ultimate Smoked Salmon & Scrambled Eggs

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Make Ultimate Smoked Salmon & Scrambled Eggs

Ultimate Smoked Salmon & Scrambled Eggs

A very quick but very delicious and indulgent breakfast!

Serves 2

Prep time:  5 minutes

Cooking time: 3 minutes

Ingredients

8 free range eggs

2tbsp fresh chives, chopped

Freshly ground pepper

50g butter, plus extra for spreading

150g Smoked Salmon trimmings

2 English muffins, split horizontally

Method

1.    In a bowl, beat together the eggs and chives with freshly ground pepper.

2.    Over a medium to low heat melt the butter in a non-stick pan.  Add the eggs and gently cook, stir occasionally until the eggs are softly scrambled.

3.    Meanwhile, toast the muffins and butter.  When the eggs are cooked remove the pan from the heat and fold through the salmon.

4.    Place 2 halves of muffins on each plate and spoon the scrambled egg and salmon on top. Enjoy!

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tosta de feta e morangos grelhados // grilled strawberries and feta toast

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Make tosta de feta e morangos grelhados // grilled strawberries and feta toast

em sabores de primavera. com muitos morangos à mistura. ao pequeno-almoço, almoço e jantar. ahh e brunch, claro está. com sabores diferentes. com combinações alternativas. com receitas simples. porque apesar do frio lá fora, a luz que entra já é outra. os dias já são maiores. e gosto disso. gosto da claridade que passa pelas cortinas. do final do dia se estender até às oito da noite. e dos morangos substituírem os tomates nestes primeiros dias de primavera.

in full spring flavours. with so many strawberries. for breakfast, lunch and dinner. ahh brunch, of course. with different flavours. with alternative combinations. with simple recipes. because even tho its cold outside, the light that comes in is different already. the days are bigger. and I like that. I like the sunlight as it passes through the curtains. the fact that there is sunlight till eight pm. and strawberries that replace tomatoes in these first days of spring.

tosta de queijo feta e morangos grelhados

para 2

ingredientes:

10 morangos médios

1 c. chá azeite

150 g queijo feta

150 g queijo quark

4 fatias de pão grande (de centeio)

folhas de rúcula

orégãos secos

Primeiro, colocar os morangos num grelhador/frigideira a grelhar com a colher de chá de azeite e uma pitada de sal, até ficar com as riscas do grelhador (5/10 minutos a lume forte).

Enquanto isso, preparar o queijo. Colocar o queijo feta num processador de cozinha até se desfazer (mas não ficar líquido!). Adicionar o queijo quark e o dente de alho e bater até ficar cremoso.

Por fim tostar o pão no grelhador, quando estiver pronto, preparar as tostas, barrando com o queijo, depois folhas de rúcula, os morangos grelhados e orégãos por cima.

grilled strawberries and feta cheese toast
serves 2

ingredients:

10 strawberries, medium size

1 tsp. olive oil

150 g feta cheese

150 quark cheese

4 big slices of bread (rye)

wild rocket leaves

dried oregano

First, place the strawberries in a grill/frying pan to grill, with olive oil and a pinch of salt, allow it to grill over high heat for around 5/10 minutes.

In the meantime, prepare the cheese mixture. In a food processor place the feta cheese and process it until crumbles. Add the quark cheese and garlic clove and beat until creamy.

In the end, toast the bread in a grill, when ready, make the toasts by spreading with cheese, the some wild rocket leaves, then the strawberries and on top some dried oregano.

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panquecas de alfarroba // carob pancakes

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Make panquecas de alfarroba // carob pancakes

há cerca de um ano atrás experimentei panquecas. um ano passado e partilho aqui outra receita de panquecas. mais saudável. com alfarroba. para aquele que foi o último pequeno-almoço assim em grande. assim em grande com o tiago. já quase na primavera. a celebrar a primavera. com morangos frescos. e um cappuccino a acompanhar. pois o pequeno-almoço é também para celebrar.

around a year ago I tried to make pancakes for the first time. another year as gone and here I am sharing another pancake recipe. a healthier recipe. made with carob. for the last big breakfast. big breakfast with tiago. was almost spring. celebrating spring. with fresh strawberries. and a cappuccino on the side. because breakfast is also a celebration.

Panquecas de alfarroba com iogurte grego e morangos

para 2

Estas panquecas são em estilo americano, por isso levam 2 colheres de chá de fermento, para ficarem assim mais altas e fofas. Quando se serve, panqueca, iogurte grego e outra vez panqueca, fica quase como um bolo. Estas aqui da fotografia não levam açúcar nem gordura, para serem mais saudáveis.

ingredientes:

125 g farinha normal, sem fermento

5 c. sopa de farinha de alfarroba

2 c. chá fermento em pó

1 ovo

200 ml leite

1 c. chá azeite (opcional)

Peneira a farinha para uma taça, adicionar a alfarroba, o fermento e misturar tudo. 

Num jarro misturar o leite com o ovo e aos poucos ir vertendo e misturando para o preparado de farinha. Misturar com um garfo até estar bem envolvido e cremoso (se quiserem, podem adicionar um colher de chá de mel e 1 outra de azeite - mas não será necessário).

Numa frigideira anti-aderente em lume médio, verter um pouco da massa das panquecas (não, não precisa de gordura). Cozinhar de um lado até bolhas se começarem a formar no topo e virar. Deixar cozinhar por mais 1-2 minutos. Retirar do lume.

Repetir até fazer um total de 8 panquecas.

Servir com iogurte grego e morangos frescos.

Enjoy!

Carob pancakes with greek yoghurt and strawberries

serves 2

These are american style pancakes, so they take two teaspoons of baking powder to turn out big and fluffy. When I serve pancake, yoghurt, pancake, it almost looks like a cake. The ones in the pictures, don't have any fat or sugar, to be a healthier version but feel free to add some.

ingredients:

125 g plain flour

5 tbsp. carob flour

2 tsp. baking powder

1 egg

200 ml milk

1 tsp. olive oil (optional)

Start by sifting the flour into a bowl and add the carob flour, the baking powder and mix it.

In a jug, whisk together the egg and milk and gradually whisk it to the flour mix. Whisk with a fork until is soft and creamy (if you prefere, you can add a tsp. of honey and other of olive oil - but it's not necessary).

Pour a bit of the pancake batter into a non-stick frying pan (does not need any fat). Cook over medium heat until bubbles burst on the top and flip them over. Let it cook for another 1-2 minutes. Remove from the heat.

Repeat for 8 pancakes.

Serve with some greek yoghurt and fresh strawberries.

Enjoy!

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