Posts tagged ‘breakfast’

2017, September 22

Recipe of the Month: Easy three-ingredient Chia Pudding

I’ve mentioned before, that Chia pudding quickly became a favorite after trying out new recipes. It is still in the running, five months later.

Now, I don’t want to fill this space with a ton of recipes everyone has already heard about because you can in fact find more than plenty of Chia pudding recipes if you Google search it, or check out Pinterest. Instead, I’ll share with you my humble idea, of which there are few recipes on the internet as far as I could tell (I only found them after specifically typing in the search terms).

Easy three-ingredient Chia Pudding

3 tbsp Chia seeds
1 cup Chocolate Coconut milk (or which ever kind of milk you like best)
1 tbsp jam/preserve of your choice

Combine all the ingredients in a jar. Cover the jar with a lid and give it a vigorous shake. Let it chill for about an hour, then return to the jar and shake it up so the seeds aren’t clumping. Leave it in the fridge overnight.

The Chia seeds will expand and turn into a pudding about the consistency of applesauce, or a creamy tapioca pudding. I love this because Chia seeds have no flavor so the pudding will taste like whatever liquid and mix-ins you’re using.

Both simple, and chocolate Coconut milk taste delicious in this recipe.
So far, I’ve tried making this with Strawberry, Blueberry, Eglantine and Plum jams (my favorite was the Blueberry). I am really liking this idea since I am using up the jam in my pantry which has sat there for way too long, and also, there’s no need to add any other sweetener since the jam is already sweet.

Serve cold with sliced fruit, sprinkles or nuts over the top.

Bon appétit! ;)

2016, August 12

Recipe of the Month: Three-Ingredient Banana Pancakes

I’ve made banana pancakes before, and I still love that recipe a lot!
But I’ve tried being more cautious of what I eat lately, which led me to search for a healthier variation on banana pancakes. I found several that I wanted to try, and ended up with combining ideas and recipes.

The result is below. ;)

page healthy three ingrediant banana pancake

Three-Ingredient Banana Pancakes 

2 bananas
2 eggs
1/2 cup Brinta, or whole wheat flour
1/2 teaspoon baking powder
1 teaspoon cinnamon or pumpkin spice
pinch of salt

Mash the bananas in a bowl using a fork.
Beat the eggs in another bowl with the Brinta, baking powder and cinnamon. Add to the mashed bananas and mix the batter well.
Of course, you can use a blender to combine all the ingredients at once if you want.

Heat butter in a skillet over medium heat. Spoon the batter into the hot butter and cook the pancakes until bubbles form and the edges are dry. Flip them over and cook until browned on the other side as well.

Serve as is, or with fresh fruit on the side and a cup of Vanilla-Caramel Tea.

Bon appétit! ;)

2014, March 31

Recipe of the Month: Salami Panini with a side of French Spiced Salt seasoned Avocado

Sometimes, one doesn’t have the  time for anything fancy. Especially when in a rush to get breakfast ready before running out the door so as not to be late for work. Yes. Sometimes, simple is best.

Here’s the delicious, yet very simple-to-prepare, breakfast I had the other morning. Best part of it was that my craving for Avocado was also met. In short: the perfect recipe for a rushed weekday ;)



Szebeni Salami Panini with a side of French Spiced Salt seasoned Avocado

4 slices of bread
sliced salami (I used the Hungarian brand, Szebeni Salami)
French Spiced Salt

Take the four slices of bread and pair  them up as you normally do for sandwiches. Spread butter on one slice, and mustard on the other. Place the salami slices on top, add some salt and pepper and pair the slices of bread.

Grill in a panini press, adding little to no cooking spray (I didn’t use any.)

Dice the Avocado, and season with French Spiced Salt.

Serve as a side dish with the hot-out-of-the-grill Panini sandwiches.

PS: Really, all of the above depend on your own personal taste. Look at this recipe as more of an idea :)

Bon appétit! ;)

2013, December 24

Sweet Orange Marmalade – Harry Potter Style – #12DaysOfDIY

12 days of xmas blogging-1 One of the reasons I enjoyed the Harry Potter book series as much as I have, aside from J.K. Rowling providing her readers with a powerful lesson in choice and creating their own destiny, is the description of… well, everything. 

Any time I pick up the books, they draw me in, I truly feel as if I am there with Harry, Ron and Hermione. Having breakfast for example. I could almost taste the yumminess described. Almost.

And that scenario right there is where Dinah Bucholz’s book, “The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory — More Than 150 Magical Recipes for Muggles and Wizards”, comes in handy for me. I received this book last Christmas, and with the holidays just around the corner, I figured this would be the perfect time to post on the blog about something I’ve tried cooking from it.

Without further ado, Sweet Orange Marmalade.

sweet orange marmelade book recipe

“Marmalade shows up often in the Harry Potter books; it’s just that British. In one breakfast scene, Hermione determinedly avoids discussing her busy schedule and asks for the marmalade in response to Ron’s questions (see Harry Potter and the Prisoner of Azkaban, Chapter 6).

page hp sweet orange marmalade

Sweet Orange Marmalade

3 oranges
2 cups sugar
2 cups water

Place the oranges in a medium saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 hrs. Remove the oranges from the pot to a cutting board. Discard the cooking water and rinse the pot.

Peel the oranges and scrape off the pith (the white underside of the peel), using a metal spoon. Discard the pith, as it’s bitter. Mince the orange peel and add to the clean pot. Chop the peeled oranges, discard the pits,  and process in a blender or food processor until smooth. Pour through a sieve, pressing down with a rubber spatula to extract as much juice as possible. Discard the pulp and add the juice to the pot, along with the sugar and water. (As the mixture boils, it will expand like crazy, so make sure your pot is large enough to handle at least double what you’re putting in.)

Cook the mixture over medium-high heat, stirring constantly, until the sugar is dissolved and it begins to bubble. Clip a candy thermometer to the side of the pot, and continue cooking, stirring constantly, until the mixture registers 220F on the candy thermometer. Remove from the heat.


Makes enough to fill one 14-ounce jar.

If you don’t have a candy thermometer, you can do the wrinkle test: put a small amount of marmalade on a saucer and cool it in the fridge. In the mean time, turn off the flame. When it’s cool, push the edge with your finger; if it wrinkles, it’s done. Otherwise, reheat the marmalade, cook it for a few more minutes and try again.”

Have a magical Christmas breakfast! ;)

2013, December 15

One Common Plate, week 1 – Pear & Cinnamon Pancakes – #12DaysOfDIY

1 Common Plate

Is all it takes to bridge the gap

12 days of xmas blogging-1 In the words of their lovely Editor, Slurrpy is a place where people cook, tell stories, share culinary experiences, grievances and create a community that thrives on the love for good food.

The common man who work 10 hours a day and come home to wonder what to eat. The everyday cooks who feed hungry people, everyday, 3 times a day, 21 times a week keeping in mind each of our family member’s preferences. The people who do dishes, chop vegetables,  have zero sous chefs.

When people start using their “super powers” for good, it bridges differences, I think. Taking part in One Common Plate, I think we’re doing a world of good, with something as simple as experimenting in our kitchen across the globe.

Following the link below, is my first recipe to have been uploaded to Slurrpy’s website, during week one of four.

1CommonPlate: Pear & Cinnamon Pancakes by Estrella Azul


I am submitting my second recipe today, so hope you enjoy this one and drop back here next week, for the upcoming one(s).

2013, November 18

Recipe of the Month: Cinnamon Rolls

The scenery outside has drastically changed. Leaves are turning, while many of the trees have already lost them along with the happily chirping families that have flown to warmer climates.

A week ago the ice rink downtown, on the square I work near started getting built. It is nearly finished.
My fall coat is in the hamper by now, and I am heading to work in my winter coat, hat and a new (eternity) scarf starting today.

In no time, it’ll be minus 10 degrees Celsius and people will give up walking to work in favor of the bus, riding bikes will turn into weekly ice skating meetings.

That said, especially this time of year during chilly seasons, I crave fresh-out-of-the-oven yummy-ness. Be that in the form of cookies, pumpkin sheet cake, éclairs, apricot tarts or muffins – I want them!

Although, when I think of sweater weather, Cinnamon Rolls are what most often come to mind.
So why don’t I always make cinnamon rolls? They’re a bit more complicated and time consuming than what I’m usually into. That’s why.

However! When I do set my mind to it (read as: ask mom to bake’em), they’re the perfect treat <3

page cinnamon rollspage cinnamon rolls 2


Cinnamon Rolls

1/2 kg flour
3 egg yolks
3 dg yeast
4 dl milk (will be used in three parts)
18 dg sugar
15 dg butter or margarine
1/4 vanilla stick
2-3 tbsp cinnamon

From the 1/2 flour, the 3 egg yolks, the yeast dissolved in 1/2 dl milk, the 3 dg sugar, 2 dl milk and a pinch of salt knead a strudel thickness type dough and leave it rest in a warm place for half an hour.

On a lightly floured surface, roll thin using a rolling pin. Mix together the 15 dg butter with 15 dg sugar and the 2-3 tbsp cinnamon and spread onto the dough. Starting at one end, tightly roll up the dough and situate seam side down. Then cut the dough into 1.5 – 2 inch sections and position into a baking sheet-lined pan. Leave it rest for 1 1/2 hours until it rises nicely.

Once risen, bake in a preheated oven at 350 degrees for about 25-30 minutes.

Take the pan out, pour the 2 dl milk and vanilla mixture onto rolls, and bake for an extra 5-10 minutes.

Note: they are perfect even if you skip the cinnamon part, so in case you’re not too fond of cinnamon, don’t feel compelled to add that in!

For a truly authentic sweater weather touch, serve the cinnamon rolls fresh out of the oven with mulled wine or a hot cup of tea while making yourself nice and cozy in your reading corner.

Bon appétit! ;)

This week, I’ll try out something I saw on my friend Janel’s blog, and link my recipe up as part of the Weekend Cooking meme.

2013, October 21

Recipe of the Month: Eglantine Jam for 87 cents/jar

I love homemade. Especially because I found that in 90% of the time, the quality and taste of many store-bought bottled and canned items pales in comparison to the real deal. Plus, homemade tends to be a huge money saver as well!

Such as the below recipe for Eglantine Jam (Rosehip Jam), which resulted in 18 jars (of 200 ml), and after some number crunching, was broken down to 87 cents/jar. (The cost would’ve been even less if I’d been able to gather the rosehip myself.)

Just for fun, I did a quick Google search. I learned that Rosehips are very rich in vitamin C (one-half pound of rosehips contains as much as is found in two pounds of lemons), they have more antioxidants than blueberries and contain a lot of iron as well. 

As far as prices go, it’s sold for around 5-6 Euros in France, and for around 7 Dollars in Italy and the US. It was mind boggling for me, but it really is that expensive! I asked my friend Bellanda, who lives in Paris, to check that fact for me and she confirmed.

With those numbers in mind, let’s see how one can make their own! ;)




Confiture d’Eglantine

8 liters Rosehip paste
4 kg sugar
A large saucepan
Canning jars and lids

Bring the Rosehip purée to a boil for about two hours, then add the sugar one kg at a time. Cook this mixture for 30 minutes, stirring constantly, then ease up and cook it for three-four hours more stirring every 15-20 minutes.

Put the jam in jars and seal them. I turned the jars upside down while warm, so they seal better and no air gets in.

The consistency of the jam depends on how long you cook it, and will also vary from year to year; some years it comes out firmer than others.

Some variations include adding in grated apples, diced oranges and lemon zest when cooking. (I’ll have to give that a try next year!)

This jam has a sweet, unique flavor and is perfect on morning toast, or as a dip with apples wedges (credit for the latter to my friend Trisha, who discovered they’re a great combo) :)

Bon appétit!

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