Can Do Breakfast Galette

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Galette with a topping of sautéed onion, beef hash, flat leaf parsley and mushrooms

 

We make ourselves eat breakfast because we know that it’s so  important as our fuel for a busy day. But we’re all leaping up in the mornings with already too much to do- run to the train, finish that essay, walk the dogs, be on time for the first meeting. How on earth do we fit in a hearty but healthy breakfast beforehand?

I’ve had this dilemma for years. Eggs keep will keep you nice and full all day, and we love eggs; I could happily eat a few every day, but the jury is out on the wisdom of that so….what to do? Congee is great but can someone else please make it at 6 AM in the morning ? Good bread is so yummy, but no matter how many slices of toast I eat at breakfast, the hunger pangs kick in by late morning.

Recently, breakfast has been  radically and happily improved. This  as it is a no brainer, healthy, hot breakfast. Satisfying, nutritious and something you can change up according to what you feel like or what’s in the fridge. You have to put a little effort into some prep beforehand to have items ready in the fridge, but once you do that, this takes about five minutes to cook and have ready to eat in the morning.

Here are some breakfast galette topping ideas to have prepped and ready in the fridge. Use in combination or by themselves:

  • Chopped herbs (flat leaf parsley, basil, sage, thyme)
  • Cooked smoked trout or salmon, flaked into chunks (purchase in shrink wrapped slices at the supermarket)
  • Sautéed mushrooms
  • Cooked and crumbled bacon
  • Cooked and shredded chicken or any other sort of meat of preference
  • Sliced and cooked onion (this is my favourite option with chopped coriander/cilantro and green chillies)
  • Sliced cherry tomatoes (careful not to use too many; the juice of the tomatoes may curdle your egg mix.

For a sweet version try toppings such as:

  • Blueberries
  • Chopped strawberries
  • Choc chips
  • Thickly sliced banana

For the galette:

  • 1 cup egg white (you can buy cartons of egg whites in the egg section at the supermarket.
  • 1 tablespoon plain, low fat yoghurt
  • salt and pepper to taste
  • 2 teaspoons oat or wheat bran
  • 1 teaspoon cooking oil

Method:

  • In a small bowl, beat the egg whites, yoghurt and bran together.
  • Heat a 20 cm non-stick fry pan with the oil in it.
  • Pour the egg white mix into the heated frypan and turn the heat down
  • Add any of your desired toppings, and season with salt and pepper, unless for the sweet version.
  • Cover with a lid and leave to cook on low heat for two to three minutes, or until a crust begins to form on the bottom, and only a little liquid remains on the top.
  • Using a wide egg spatula, flip the galette over in the pan and leave for hardly a minute before turning onto a plate.
  • I usually have one of these to myself in the mornings, but if there is an interested bystander, there’s just enough to share with one other person.
  • If you are making the version with berries, serve with a swirl of maple syrup or yoghurt.

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Egg whites in cartons

IMG_5654Some topping ideas

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Favourite Breakfast Pancakes To Quell Exam Fever

fluffly and yummy

fluffy and yummy

I am in cooking gear now: you know for me it is retreat to the kitchen when my family is under pressure.  My way of offering comfort.  Your little sis is in high study mode right now, preparing for the trial exams starting on Monday.  She goes straight from school to the library, and studies there till closing time (usually 10 pm). Then she comes home and studies some more!

Breakfast this morning of her favourite variety before she headed off to the library. Sadly her junior chefs from Toronto were not here to make them for her, with their Darth Vader spatula. Those boys’ pancakes never tasted anything but excellent. Still, these seemed to satisfy, and you’ll like them too, for a lazy Sunday breakfast tomorrow ? Dad fried up some bacon too, and the maple syrup over everything was pretty sweet and good!

Hope you have a great work day at the bookshop- will you be dreaming up more travel plans when you’re not busy serving customers? I miss you. xoxo
Buttermilk Pancakes

Ingredients

  • 2 large eggs
  • 3 cups buttermilk (or two cups yogurt mixed with 1 cup water)
  • 1 teaspoon baking soda
  • 3 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Butter or oil for frying

Directions

  1. Whisk together eggs and buttermilk.
  2. Add the soda and whisk.
  3. Add flour, baking powder, salt and sugar and whisk.
  4. Stir in the melted butter.
  5. Pour batter into pitcher.
  6. Place butter on med heated griddle, when butter begins to foam
  7. pour pancake the size to your liking.

For Little C, chocolate chips are crucial, but optional for anyone else along with banana slices or blueberries.

A lovely, thick, and silky batter

A lovely, thick, and silky batter

IMG_1903 IMG_1906Remember this lovely sugar jar from the Stefanovich family?

Home Made GRA-NO- LAH! And You Are DONE With Your Degree!

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Here I am in the centre of the universe  (Sydney), and I go out to buy granola. I cannot find anything that fits the bill, Izzy! Too sweet, all of them.  Then of course, catering to our PARTICULAR tastes: none of us in this family likes too much dried fruit in our toasted cereal.

I tried all the supermarkets and delis and even the health food shops.  I was actually in the local health food shop, and while talking to the lady there about the perils of store bought granola, we both came upon the same conclusion: make your own!

As I write this now, you have written your very last essay for your Bachelor of Arts degree.  Dad and I are so proud of you, Izzy!  I remember clearly how we dropped you off one cold and windy Melbourne night at Ormond College to begin your life at university. The rest of us made our way back to the Northern Hemisphere without you, feeling empty and sad. You were so BRAVE, cheerily waving us goodbye!

I am thankful that is all behind us now, and we live on the same continent. You have been amazingly independent and positive, carving out a new life in Australia, away from your family. Your kind and sweet nature has been rewarded by deep friendships, and Melbourne has been a good home to you.  Grouse is a group house most people would envy. You are a wonderful group.

Wow- back to…….granola! I think having road tested a couple of varieties with the wider family here, and across the way at Darling Point, and a nice compromise has been reached.  But here’s the thing: granola is so PERSONAL! You might like raisins in it but not coconut. I love coconut in mine, but not dried apricots and cranberries. So Izzy,  add what you like, and leave off what you don’t, but the base works well, and isn’t too sweet, and is as always…….easy to make! I’ve been eating mine with a dollop of yogurt and some sliced fresh fruit over it. Very fine!

Ingredients

  • 4 cups rolled oats
  • 1/2 cup sunflower seeds or a combination of seeds you like: try linseed, chia, flax seeds,pepitas, etc.
  • 1/2 cup desiccated coconut
  • ¾ cup sesame seeds
  • 1 cup unsweetened apple sauce or pear or prune compote if you prefer it
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2  cup honey
  • 1/2 cup soft brown sugar
  • 2 cups almonds slivers
  • 1 teaspoon sea salt flakes
  • 1 tablespoons vegetable oil
  • 2 cups raisins or other dried fruit of your liking

Method

  1. Mix everything except the raisins together very well in a large mixing bowl.
  2. Spread mixture evenly on cookie sheets lined with grease proof paper, and bake in 170°C oven, turning over regularly. Should take anything from 40 minutes to an hour.
  3. Once golden brown,  allow to cool and mix with the raisins or other dried fruit. Store in an airtight jar.

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A Breakfast Casserole from ‘The Rivah’

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The D family had us down to stay at their ‘Rivah’ house all those years ago in Virginia, and CD had made a breakfast casserole the next morning. Every time I make this, I think of this lovely sweet friend who was my walking companion for a while in Windsor Farms.

The past week-end was Easter and it was so wonderful to have four full days to relax. We had lots of friends around including some overseas visitors, and of course there was plenty of food too. We dropped off some eggs to Echo’s household, but I doubt if she’ll get any, no matter how much she begs.

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After some hungry work kayaking in Rose Bay, CD’s casserole seemed like a good and hearty option. CD, it is such a hit every time it gets made, so I hope you don’t mind that I am sharing it here. So easy and tasty, good for breakfast or lunch. Not quite in the swing of Aussie life again, I had left some last minute shopping for Sunday.  Imagine my surprise when I found EVERYTHING tight shut: there was not a single shop open.  So…… the to-be accompanying salad did not get made!

I usually make my casserole with bacon, purple onion, and chopped parsley. Also, I use a combination of parmesan and cheddar. IMG_5145 IMG_5147 IMG_5171 IMG_5100 IMG_5107

Afterwards, a snooze in the garden hammock for a tired visitor: jet lagged, sun infused, and Aussied out!

CD’s Breakfast Casserole

  • 1 lb sausage, cooked and drained
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 6 slices bread, broken up
  • 1 ½ cup shredded cheddar cheese
  1. Brown sausage drain and cool
  2. Beat together eggs, milk.  Add salt and dry mustard, beat again, add bread and stir until softened.
  3. Pour in the cheese and sausage.
  4. Pour into a greased 9x 13” glass baking dish and refrigerate overnight.
  5. Bake @ 325 degrees for 40 to 45 minutes.  Let stand for a few minutes before cutting.

Optional ingredients:

Minced onion

Diced tomato

Mushrooms

Any omelet ingredients

Gluten Free Guest for the Week-End

How excited Little C was to have her Melbourne bestie come up to us in Sydney for the week-end. Excitement throughout our household as we adore this special person.  We were all feeling very lucky to have her, as she has just found out through a series of not pleasant tests (not to mention dreadful symptoms) that she is Celiac, or gluten intolerant.

I promised her mother we’d take good care of her, but none of us wanted to make a big deal about the new discovery.

We had a lot of fun this week-end, and as Little C and I have been quite curious about gluten intolerance for a while now, having Miss P around did not change the way we ate much at all. The times we found it a little tricky were if we were in other homes, when we had not informed them of the situation. We are quite interested to see that Australian restaurants are most accommodating to Celiacs, and many have menus with clear symbols indicating which of their meals are gluten free.

One meal out in the city with stunning views proudly claimed they were very happy to accommodate, but I was rather miffed that the portions were also quite reduced. Why would a Celiac want to eat LESS than anyone?  I was determined to cook P a healthy, hearty, breakfast the next morning to make up for the previous night’s slim pickings.

Hearty gluten free breakfast: wilted spinach with bacon chips, baked beans, poached eggs and avocado!

Today we all wandered around Cockatoo Island, looking at art installations which are part of the Biennale of Sydney. If we weren’t looking at the art, we were being gob-smacked at the amazing views around the island in bright, mild, winter sunshine. And how civilized to come across a (temporary) noodle bar serving Asahi beer, pad thai, glass noodles with beef and black bean or dumpling soup. P and we happily tucked into gluten free pad thai while occasionally shoo-ing off a strident seagull or two.

Yum! Check post on February 19 for my recipe.

Getting home this evening, we sat around drinking cups of tea and nibbling on the chocolate cake I made for the week-end. Almond meal substituted for flour meant P could eat it too! Hooray. Come again soon!

Chocolate cake with almond meal: check June 1 post for recipe.