Blog posts tagged with 'breakfast'

Berrie's porrige

  • 2,5cups(600ml) water;
  • 1,5cups(150g) porridge oats;
  • 4cups (500g) mixed berries;
  • 2tbsp honey;
  • 1cup soy milk;
  • 2tbsp flaxseeds;
  • 2tbsp butter;
  1. Place the water in a saucepan and bring it to a boil;
  2. Reduce the heat and sprinkle the oats;
  3. Simmer for 20 minutes, stirring occasionally;
  4. Set aside for 1 hour to let the oats absorb the water. Add the butter;
  5. Place the mixed berries and the honey in a saucepan and bring to a boil;
  6. Remove from the heat and set aside;
  7. To serve pour the warm soy milk into the saucepan with cooked oats;
  8. Divide between bowls, add the berries mixture and sprinkle with flaxseeds. Serve immediately;


Boiled buns

  • Unsalted butter (3oz/100g);
  • Sugar(1 tsp);
  • 1 egg;
  • Flour (10.5 oz/500g);
  • Milk (1 cup);
  • Salt (1tsp);
  • Fresh yest (1.5oz/42g) 
  1. Sift the flour into a bowl, make deep well in the center, crumble the yeast in the well, add sugar and 4 tbsp. of lukewarm milk;
  2. Incorporate a pinch of flour in the liquid;
  3. Cover the bowl and leave in the warm place for 20 minutes;
  4. Add the remaining milk, the salt and the egg;
  5. Knead the dough until it is no longer sticks to your hand;
  6. Shape 8 balls and leave them on floured surface in a warm place and let them rise for 40 minutes;
  7. Take the wide pot, melt the butter, add 2 cups of salted water and bring it to the boil;
  8. Place the balls in the water;
  9. Cover the pot with a tight-fitting lid and simmer over low heat for 20 minutes;
  10. It is very important to not remove the lid until your buns are ready. When all the water evaporates, the buns begin to form a crust and create a 'crackle' sound; Remove the pot from the heat and serve the buns with your favorite jam.
Lemon Cake

  • Unsalted butter, softened (10.5oz/300gr.);
  • Sugar(10.5oz/300gr.);
  • 5 eggs;
  • Flour (10.5 oz/300gr.);
  • Double-acting baking powder (0.5tsp.);
  • 1 lemon (juice and zest);
  • Icing sugar (1 cup);
  • Juice of 0.5 lemon;
  1. Butter a cake mold;
  2. Preheat the oven to 275°F (140°C);
  3. Using electric mixer, stir together the butter and the sugar until smooth;
  4. Add eggs one by one;
  5. Sift the flour with baking powder into the mixture;
  6. Add the lemon zest and juice;
  7. Beat everything together until the batter has creamy consistency;
  8. Pour the butter into the cake mold;
  9. Bake for 90 minutes;
  10. If you wish to add the glaze to your cake, mix together one cup of icing sugar and juice of 0.5 lemon;
  11. Spoon the glaze over the cake;
Parmesan Souffles
INGREDIENTS (serves 4):
  • 1 and 2/3 cups (400 ml) milk;
  • 4 eggs, separated;
  • 2 teaspoon milk;
  • 3/4 cup (75 g) flour;
  • 2oz (60g) Parmesan or Gruyèr cheese, grated;
  • 2 tbsp. butter;
  • salt and pepper;
  • Nutmeg to taste;



  1. Preheat the oven to 350°F (180℃);
  2. Butter 4 small  soufflés molds. Bring the milk to a boil and leave it to cool a little;
  3. Dilute the egg yolks with 2 tea spoons of milk;
  4. Pour the slightly cooled milk little by little over the flour, stirring all the time, until you have a perfectly smooth mixture with no lumps;
  5. Season with salt and add a pinch of pepper and a little nutmeg;
  6. Bring this back to a boil, stirring constantly;
  7. As soon as it begins boiling, remove the pan from the heat and immediately stir in the cheese, butter and yolks diluted with milk;
  8. Whisk the 4 eggs whites to firm peaks and carefully fold them into the milk mixture. Make sure you don't deflate the whisked whites;
  9. Fill the soufflés molds with the batter three-quarters to the top and bake for 10 minutes. The soufflés should be well risen with a lovely crust;
  10. Serve immediately!
You can find this similar recipes in "The complete Bocuse" This book really is fool of amaizing recipes!
Angels pancakes
INGREDIENTS (serves 6):
  • 9oz(250 g) fine wheat flour;
  • 8 eggs, separated;
  • 2 cups (500 ml) milk;
  • 1/2 cup (100 ml) heavy cream;
  • 1/4 cup (50 g) sugar;
  • 1 stick (125 g) butter;
  • A few drops of bitter almond extract;
  • 1 teaspoon vanilla scented sugar;
  • Salt;
  • Preserves of your choice;
  • Confectioners' sugar;



  1. Sift the flour into a mixin bowl, mix in the egg yolks, one by one;
  2. Incorporate the milk, cream, sugar, softened butter and a pinch of salt;
  3. Add the bitter almond extract and vanilla-scented sugar;
  4. Leave to rest for 2 hours;
  5. Whip the 8 egg whites to firm peaks and fold them into mixture;
  6. Butter a small frying pan. When it is hot, pour just enough batter to make a thin layer and spread it out evenly. Cook until it just begins to brown and then flip over;
  7. Turn the oven to the 'broil' function;
  8. The preserves should be thick enough not to liquefy when they come into contact with heat;
  9. Fold the pancakes in two, spread out a very thin layer of preserves on the upper side, and then fold over again to form triangular shapes.
  10. Arrange them on a platter and dust with confectioners' sugar. Place the platter in the oven just long enough to allow a glaze to form on the top;
  11. Serve hot!
You can find similar recipes in "The complete Bocuse" This book really is fool of amaizing recipes!
Spinach Quiche
INGREDIENTS (serves 6):
  • 2 1/2 cups (200 g) flour;
  • salt, pepper;
  • 7 tablespoons softened butter;
  • 3 table spoons water;
  • 2 1/4 lb(1 kg) spinach;
  • 2 eggs;
  • 3/4 cup (200 ml) crème fraîche or heavy cream;
  • 3/4 cup (100 g) Gruyèr cheese, grated;
  • nutmeg;



  1. Place the flour and salt in mixing bowl;
  2. Add softened butter;
  3. Using your fingers mix the flour and the butter together;
  4. Add the water;
  5. Quickly form the dough into ball; 
  6. Leave it to rest for 1 hour;
  7. Preheat the oven to 425°F (210℃);
  8. Wash the spinach carefully and drain it;
  9. Pour it into the boiling water and boil for 5 minutes, then drain;
  10. Let it cool;
  11. Squeeze all the water out of the spinach;
  12. Chop it coarsely, season with salt and pepper;
  13. Roll out the dough on a well-floured table into a circle about 1/4 in(5 mm) thick and line a 9 1/2-in (24cm) pie pan with it. Prick the bottom with a fork;
  14. Mix the eggs with the cream and the grated cheese;
  15. Season generously with salt and pepper, add a little nutmeg;
  16. Stir in the cooked spinach;
  17. Pout the mixture into the pie pan and bake for 20 minutes;
  18. Lower the heat to 350°F (180℃) and continue backing for another 10 minutes;