Category: Breakfast

  • Grandma Danish Buns

    Ingredients

    • 2 eggs
    • 3 tablespoon Sugar
    • 250 ml water (warm)
    • ½ pk fresh yeast
    • 550 g Flour
    • 50 ml oil (sunflower, rapeseed or vegetable)
    • 1 teaspoon Salt
    • 1 egg for painting

    Method

    Crumble the yeast in the warm water.

    Mix all the ingredients in a large bowl.

    Add the water and mix at speed 2 for 5 min or by hand at least 5 min

    Leave the dough to raise for 1 hour.

    Knead the dough and roll it long, cut it to 16 pieces, roll each piece to a nice ball an place on a lined oven tray.

    Let the dough rest for 45 min.

    turn on the oven at 220 degrees Celsius.

    Paint the buns with a beaten egg.

    Bake for approx. 10 min until golden.

    Remove from oven and place the buns on a wire rack to cool.

    Enjoy warm buns with butter.

  • Hojaldre – Fried bread

    Serve: 6

    Ready in 60 minutes

    Ingredients
    • 500 g flour
    • 280 ml Water
    • 1 teaspoon baking powder
    • 2 teaspoons salt
    • 1 teaspoon sugar
    • 1 tablespoon oil

    Instructions 
    1. Mix the dry ingredients in small bowl.
    2. Add water and oil to big bowl.
    3. Add the flour mix to the water little by little, making sure the result is not to dry (still working on getting the measurement adjusted for better result.)
    4. Leave the dough for at least 1 hour, better is overnight.
    5. Heat Oil in a pan and make the hojaldre by rolling a small ball and stretch until the middle is almost breaking. then fry until golden brown.

  • Crêpes

    Serve 15

    Ready in 25 minutes

    Ingredients

    • 250 g flour
    • 500 ml milk
    • 50 g butter
    • 4 eggs
    • 2 teaspoons sugar
    • 1 pinch of salt

    Instructions

    1. Put all ingredients in a bowl except butter
    2. Stir with a whisk until the slurry without lumps
    3. Add 50 g melted butter (Melt in microwave, it goes faster!)
    4. If possible, let it stand for 10 min.

    Enjoy!

  • Omelette with bacon & potato filling

    2 large eggs
    Salt and ground black pepper
    Fry Light, for spraying
    28g/1oz lean bacon cubes, grilled or dry fried
    57g/2oz diced boiled new potatoes
    1 tbsp fat free natural fromage frais
    1 tsp balsamic vinegar
    snipped chives (optional)

    1. Break the eggs into a bowl, add some salt and pepper, the balsamic vinegar and a teaspoon of cold water. Beat gently with a fork to combine the whites and yolks. Do not over-beat of you will not end up with a fluffy light omelette.

    2. Mix the bacon cubes with the diced potatoes, chives and fromage frais.

    3. Put the pan over a medium heat and spray the base and sides lightly with Fry Light. When the pan is really hot, pour in the eggs, tilting the pan to spread the omelette mixture evenly over the base.

    4. Quickly stir in the eggs with a fork and, as they start to set, gently lift the edges of the omelette so that any liquid can flow underneath. When the underside of the omelette is set and golden and there is virtually no liquid egg left, add the bacon and potato filling, fold the omelette over and slide it out of the pan to a warm plate.

    Tip: This is a great way of using up leftover bacon bits or boiled potato

    Variation: You could also fill the omelette with asparagus and bacon. Simply steam 2 or 3 thin asparagus spears until just tender. Discard the woody ends and cut the asparagus stalks into small pieces. Add to the omelette with a crumbled crisply grilled lean bacon rasher and a finely chopped spring onion. Fold and serve