Archive for breakfast

A Not-Too-Often Breakfast

Posted in bacon, cabbage, eggs, sausage with tags , on August 30, 2012 by oskila

Sunday breakfasts are often lavish (and often brunches or missed entirely). This one from last sunday, I feel, has a hint of Britain and aims to achieve lots of base pleasure with minimal amounts of washing up. It’s a bit on the greasy side though, so your arteries will probably thank you for not having it too often.

Pak choi, sausage and bacon. Three of my most recurring stars, judging from the cloud.

Fry.

When they’re looking good, scrape them onto the side and fry an egg. Sunny side up and overexposed, just the way I like it (actually I like my eggs over easy. Not gonna let that stand in the way of a good punchline though)

Adding the finishing touches, in this case a platoon of toast soldiers. If you’re afraid of cholesterol, you’ll be eating salad for the next two days. If you’re into LCHF you’ll have been naughty, eating all that bread. There’s something in it for everybody!

The Sourd’oh

Posted in bread, sourdough with tags , on August 2, 2012 by oskila

Sourdough baking seems to be one of the favorite hipster pastimes these days, and while I actively try to avoid getting labeled as one, my beard, glasses, corduroy jackets, occasional pipe smoking and of course food blogging aren’t really helping my case. To make matters worse, I was into sourdough baking way before it was cool. Back then, however, I was winging it something awful and the sourdough I had in those days looked more like prison hooch than actual sourdough. It quite likely did nothing to improve the bread, which wasn’t always that awesome.

Having spent ten days in France, with fresh baguette every morning, the thought of sourdough baking reentered my mind and here’s the result of the first dabble. I should probably point out that this is a story about how my baking went and not a good guide for beginners.

Here’s a piece of actual advice: Machines are awesome. Mixing and kneading dough by hand is something I find rather boring. The drawbacks are the constant risks of overworking and adding too much flour. Since machines are usually rather efficient they can make the dough too compact by kneading for too long and the efficiency also means you can pack more flour into the dough than you would if working manually. I did both of those errors right away…

Managed to partially save the dough by painstakingly adding more water, after which it rose quite nicely.

I cut my dough in two and made a small loaf and six rolls. Also took the opportunity to play around a bit with the scoring.

The rolls brushed with butter and sprinkled with sea salt and french herbs.

The final product looks pretty awesome but wasn’t as moist or fluffy as expected and had too much of a sour aftertaste.

As seen in this shot, the inside of the roll is a bit too dense. Things to do differently next time: Less flour, less kneading and probably sourdough made from rye instead of wheat.

The Rice Pancake Experiment

Posted in eggs, leftovers, rice with tags , , , , , on February 8, 2012 by oskila

The preparation and consumption of the dish for my last blog post about beef stew yielded a certain amount of left over rice which I decided to have for lunch the next day. As noon drew nearer I pondered on the matter of making yesterday’s rice more fun. Pancakes are usually fun. I went with the idea.

Since most people know how to make pancakes, there’s no real need for a lot of photos in this post. I mixed (with a hand blender) about two cups of cooked jasmine rice with a cup of milk, three eggs and about half a cup of wheat flour. Add salt, pepper and such. Let the batter rest for some time, then fry as usual.

I added the flour because I suspected that without it the pancakes wouldn’t hold together well enough. I don’t know if I was correct but I probably was. Blending more thoroughly than I did would of course make the batter smoother, allowing for thinner pancakes – which in turn means shorter cooking time. I’m thinking that the whiteness of these pancakes when not browned compared to common flour pancakes is rather striking and an interesting visual feature .

Rice pancakes, served with sliced mushroom, a leaf of red cabbage, sour cream and black pepper. As with regular pancakes, adding different stuff enables serving as either first course, dessert or anything else basically.

A good day for marmalade

Posted in cheese, preserve with tags on January 24, 2012 by oskila

No recipe today, but a picture of my breakfast. The main motif is of course the marmalades. From top to bottom: Gooseberry, sprinkled with thyme. Quince with a pinch of cardamom and allspice. Orange and Bowmore with black pepper. Fig topped with flake salt. If you think salt and pepper with marmalade sounds odd you should try it.

Also, fun fact of the day: Quince is called marmelo in Portugese, so ‘marmalade’ really means ‘quince jam’.

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