Following on from my last post about how to make delicious poached eggs at home (click here to access the post), I thought it would be a good idea to show you an example of how I incorporate my poached eggs to my meals. So today’s example is a bit of an original mix as I had an egg with a buckwheat pancake…
I literally made my breakfast with all the leftovers in my fridge. Because I did not have any bread I thought I would make a large ‘blini’ to go well with the smoked salmon so I made a buckwheat pancake. It is very easy to make.
Method to prepare buckwheat pancakes:
All you need it 50 grams of buckwheat flour, approx. 1/4 cup of milk (any kind of milk you want – I used normal full fat milk but almond milk also works very well for example) and one egg. Mix everything together until you reach a pancake like mixture, grease the pan with a tiny bit of butter or coconut oil and then cook over medium heat until nice and golden. The mixture should make 2-3 rather large pancakes.
I then put my perfectly poached egg (thanks to my secret method) onto the pancake and I added boiled spinach, smoked salmon, ham and a few cherry tomatoes.
Tip: once you’ve finished making your poached egg, turn the temperature down so the water is not boiling anymore and chuck a handful of spinach in for a minute or two. This is a really easy cooking method which gives them a nice soft texture.
Tip number two: enjoy your smoked salmon with a bit of cream cheese on top of the buckwheat pancake – it’s really yummy.
Enjoy and let me know if you have any questions!!
Have you ever been in a situation where the clock ticks past lunch-time and you suddenly realise that your stomach is rumbling so you rush to your fridge only to find, well… eggs.
Anyone with basic cooking skills knows how to make hard-boiled/scrambled/fried eggs. Cooking an omelette is not too difficult either but poached eggs… now this can be a bit tricky to make at home!
Well get excited because: I have a solution for you :)
A friend of mine taught me this simple – yet absolutely great – method to cook poached eggs at home. Once you have mastered this easy procedure the chances are you will eat poached eggs every single day (I’m only slightly exaggerating).
So here’s the secret: (It’s not really a secret – make sure you share it around!)
What you need:
- A cup
- Recipient to boil water in
- And of course: eggs (as many as you feel like!)
- Start by placing the recipient with water over high temperature and bring to a boil (cover the recipient to make this process faster but make sure to take the top off once the water is boiling).
- While the water is heating up, grab your cup and place a rectangular piece of glide wrap (the more glide wrap the better) over the cup and then crack an egg into the glide-wrap.
- Grab all four corners of the glide-wrap and twist them together to create a ‘money bag’ sort of shape with the egg at the bottom.
- Repeat this process with as many eggs as you wish.
- Once the water is boiling bring the temperature down slightly so that the water is still boiling but not too much and then carefully place all the eggs under water.
- Hold on to the top of the glide wrap at first but after about 30 seconds you should be able to let go and the ‘money bags’ should just float around. You can also try to hook the glide wrap onto the side of the recipient.
- Leave the eggs in the boiling water for 3-4 minutes.
- Take them out and leave them to cool slightly.
- Once they have cooled down a bit, open the ‘money bags’ up and gently remove the eggs.
Bellow are some photos documenting the process to give you a visual representation of the method:
When I woke up today I felt a bit tense/nervous because I had an interview for an internship later that morning. I’m not going to say which company I applied for because it is not guaranteed that I got the position so let’s not spill anything too early. But one thing is for sure, I was very excited to go to my first ‘proper’ interview (as opposed to casual bar job interviews or things like that) but I was also very anxious. I will be over the moon if I do get the internship though because the company works in the field of health and wellbeing and is tied up with charity work as well – couldn’t have wished for a more ideal workplace that matches my interests. So fingers crossed!!
But let’s not get too side tracked! The reason for which I wanted to write a blog post is because I made a delicious breakfast to fuel my body up with as much goodness as possible before my interview. Inspired from smoothie recipes from The Blonde Vegan and from the muesli I once had at Pure Wholefoods in Manly, this rather big breakfast is ideal to begin your day in a positive manner. I can guarantee that you will feel nice and refreshed after such a yummy dairy-free muesli.
Essentially, my breakfast comprised of a fruit salad with muesli but instead of having yogurt I blended some fruits (like I would when I make a smoothie) and I used the mixture as my yogurt – the result was fantastic to say the least!
Here is the recipe: (this is just a rough recipe, you can play around with the ingredients as much as you want, it is just to give you an idea!)
For the fruit blend
– 1/2 banana
– small handful of frozen raspberries
– small handful or frozen blueberries
– 1/4 apple
– 1 tsp flax seed meal
– 1 tsp green powder
– 1 kale leaf
– 1/2 cup of coconut water
– 1/2 cup of almond milk
Blend all the ingredients together in a blender! Note that this will give you quite a large amount of mixture so you can use the left overs to sip on like a normal smoothie
Fruit salad and muesli
You can use what ever fruit you like really but I personally used:
– 3/4 apple (note that it was a really small apple)
– 1/4 banana
– fresh blueberries
– fresh raspberries
– Homemade granola (for my ‘chocolate muesli’ recipe click here and for my normal granola recipe click here).
Place the muesli at the bottom of your bowl and then spread the fruit on top. Use the apple to segment the bowl in two parts so that once you pour the fruit blend it won’t go everywhere.
Tips: you can add some roasted almonds or coconut flakes on top for an extra crunch ;)
Yes, I baked my first ‘chocolate muesli’ this morning inspired from a recipe I saw on the ‘thewholepantry’ app (TWP) Click here to download the app – I really recommend this app by the way! The app was founded by a women, Belle, who sadly suffers from brain cancer. TWP provides plant-based recipes with the aim to inspire people to live a healthier life. I have tried many of the recipes and I always love the end products!
Going back to what I was saying, I did not actually make the kind of ‘chocolate muesli’ that you may think of as you read the title of this post! I made my usual muesli but tweaked the ‘dressing’ a little bit. Here is the recipe:
– 2 cups Plain rolled oats
– Sliced dried figs (use as much as you like! I put about 1/2 cup)
– Dried cranberries (use as much as you like! I put about 1/2 cup)
– 1/4 cup Sesame seeds
– 1/4 cup Chia seeds
– 1/2 cup Pepitas
– 1/2 cup Sunflower seeds
– 1/3 cup Linseed
– 1 teaspoon Cinnamon
– 2 tablespoons cacao powder
– 60mL Honey or Agave syrup
– 40mL Coconut oil
– Pre-heat the oven to 180 degrees
– Pour all the ingredients (except the figs and cranberries!) together in a large mixing bowl.
– Using a spatula, mix all the ingredients well together.
– Pour the mixture in a pan with baking paper.
– Bake for about 20 minutes turning the mixture half-way through. Note: it’s always a good idea to keep an eye on the muesli while it is cooking to prevent it from burning!
– Once the muesli is nice and golden remove it from the oven and add the dried figs and cranberries while the mixture is still warm.
– Store in airtight container
For my original muesli recipe, head to Grumbling tummy… Hungry for some home-made granola
After doing this cleanse my body felt so amazing that I now always try to incorporate as much greens and healthy foods to my diet as possible. For example, I have a green smoothie every morning and it is so delicious! I love having my smoothie with home made granola as a topping. On Christmas Eve I decided to sprinkle my smoothie with granola and coconut shreds which made it look like it had snowed on my smoothie! Clearly, I was in a very ‘christmassy’ mood.
Yum yum yum
My mother bought me such cute little Christmas cookies (she is such an angel)! When I saw them on the kitchen bench this morning it put me in such a good mood. I decided to take my time to prepare a yummy nutritious breakfast for a busy day of work ahead.
The juice was very easy to make. I used two oranges (peeled), 1/4 of lemon (peeled) and some kale which I put through a juicer.
I then cut up half a banana and apple which I sprinkled with linseed meal and my home made granola. I also had some plain yogurt with a tiny bit of maple syrup which was delicious to mix with the fruits and granola.
Note: see ‘Grumbling tummy… hungry for some homemade granola’ post from December 3rd in ‘Food’ section of my blog for granola recipe)
Continuing on my cooking spree, I decided to prepare some home-made granola. I have roasted my own muesli before but I always seem to have trouble getting a nice crunchy granola. The trick is to add honey and/or coconut oil to the rolled oats.
- Rolled oats
- Cut up dried figs
- Goji berries
- Dried cranberries
- Sesame seeds
- Chia seeds
- Sunflower seeds
- Coconut oil (optional – I actually could not open my coconut oil jar for the life of me so I ended up doing without it and the granola still tasted great!)
Note: I did not precisely measure how much of each ingredient I was using. I kind of poured as much as I thought was necessary. I personally really like cranberries and goji berries so I added quite a lot of them to the mixture.
- Mix the rolled oats, sesame seeds, chia seeds, linseeds, pepitas, sunflower seeds together in a large mixing bowl. Add the honey (and coconut oil if you have some) to the mixture. Using a spatula, spread the honey well throughout the mixture. Sprinkle the lot with cinnamon.
- Pour the mixture in a pan with baking paper.
- Roast for about 30 minutes in the oven at 180 degrees Celsius.
- Make sure you keep an eye on the muesli while it is cooking to prevent it from burning and stir the ingredients a few times while they are cooking.
- Once the muesli is nice and golden remove it from the oven and add the dried figs, goji berries and cranberries while the mixture is still warm.
Tip: Why not mix it up a little by adding chopped cashews, almonds or walnuts as well as coconut flakes, sultanas, dried apricots, or whatever else tickles your fancy?