Remember last week’s panettone brunch post? Today little hint of what you can do with the leftovers (if there are any haha). Delicious french toasts made of panettone slices instead of the bread slices is definitely something you will fall in love with!
All you have to do is to take the panettone pieces, spread them with slightly beaten egg and coat them with sugar. Then, fry on a normal size pan, add some seasonfruit and voila!
To make chia tasty and soften it a little, soak it in coconut milk in the evening and leave it overnight. It will be thick like yogurt and it will taste really good. To make my breakfast parfait I made mango pure and inserted it into a veck jar, then covered it with my coconut chia mixture and to finish it up, I put some strawberries and kiwi pieces on top.
It made me full for so many hours and it was so good!
It can be all prepared the night before as a to-go snack or as a breakfast in a hurry.
Great for a hot, sunny morning. Really, I mean r e a l l y easy and r e a l l y delicious breakfast idea.
To make this beautiful and tasty smoothie, you’ll have to take some pre-frozen blueberries (they’ll taste much better if you freeze them by your own than if you buy them frozen at the grocery store) and blend them with oat milk. It will be quite nutritious and very very good!
As you may already know, we make a lot of foods at home. So, I’d like to tell you about homemade peanut butter spread on the homemade rye bread slices. All sprinkled with dried crunberries and sunflower seeds.
To make homemade peanut butter you’ll need 500g slightly roasted (not fried – very very important) or raw peanuts, 1 tsp of sugar and 1/4 tsp of salt. All you have to do is to place all the ingredients in a blender and wait for the creamy heaven. Depending on what you’d like your butter to be, you can mix it until very very creamy or you can add somy crushed peanuts to make it crunchy.
If it’s raining outside or if the weather’s a little chilly, it’s a great idea to bake ourselves some breakfast pastries. Here, I present carrot walnut muffins, which are made from zwidokiemnasol.pl ‘s recipe, zucchii muffins also form this blog and puff pastry rolls, which are basically puff pastry, I used premade by Blikle bakery, stuffed with chocolate, fruit marmolade and, as a salty version, with cabbage filling.
First of all, I’d like to wish you happy E a s t e r ! I hope you all have a wonderful weekend, full of joy and laughter.
Here, down below, I’m sharing with you sugar shortbread cookies, which I made yesterday. They are basically shortbread cookies made from our family tradicion recipe and they are coated with delicious icing.
200 g butter
100-150 g confectioners sugar
2 egg yolks
1 tsp vanilla extract
300 g light spelt flour (index 700)
Mix butter and sugar together in a large bowl with an electric mixer until light and creamy. Add egg yolks and vanilla extract, mix till combined. Stir flour in gradually. Remember to sift flour before to avoid lumps.
Devide dough to two parts, wrap with plastic wrap and leave in refrigerator for at least one hour.
After cooling the batter down, roll it to 3-4mm high or even thinner. Cut out the cookies ans place them on a baking sheet covered with parchment paper. Don’t forget to leave a few centemeters between cookies.
Bake in preheated oven in 200 Celsius / 392 Fahrenheit degrees for 10-12 minutes. When cookies are golden brown, take them out of the oven and leave the to cool to the room temperature, they’ll become crispier.
When cookies have set and they are no more warm you can start glazing. I made my icing by combining confectioners sugar and egg whites. Proportion depends on a type of icing you’d like to get. To make thick icing I used 1 egg white per 1 cup of sugar.
So, that’s actually it! Easter updates: very very soon! Have a great day everyone!
Today I’m going to share with you recipe which was inspired by a Martha Stewart’s ‘Pecan Sandies‘ recepture. I created the ingredient list, but the method of preparing these cookies is really similar to the Martha’s.
1/2 cup butter
1/2 cup cane sugar
1 1/2 vanilla extract
1/4 teaspoon salt
1 cup light spelt flour
1 teaspoon baking powder
1/3 cup pecans
1/3 cup pistachio nuts
Beat butter and sugar with an electric mixer until it’s fluffy and creamy. Beat in vanilla and salt. Add flour gradually while still mixing. Beat until combined. Stir in pecans ans pistachio nuts.
Form dough into small balls (smaller then walnuts). Place them on baking sheets, leaving about 2 inches space between them. It’s really importnant, because they’re going to increase their volume.
Bake in preheated oven in 180C or 350F degrees for 15 – 17 minutes, till cookies are golden brown. Let cookies cool down to the room temperature.
Valentine’s Day gets closer and closer and makes a great opportunity to prepare a special breakfast or a fancy snack. One of my ideas for that day is to bake, yes, you’ve read correctly, to bake some donuts at home.
100 ml warm milk
50 g fresh yeast
370 g wheat flour (the one used to make cakes)
50 g sugar
3/4 tsp salt
170 g butter
powdered sugar to make iceing
Firstable, make sure yeast, eggs and butter are in room temperature. Cut butter into pieces and warm it up.
Make a yeast solution – mix warm milk, crumbled yeast, 1 teaspoon of sugar and 1 tablespoon of flour, leave to rise for 10 minutes, covered with a cloth. Solution should lather quite a lot. Jar, where the yeast is, can be inserted into a pot of hot water, it will help the yeast grow. When the yeast has already filled the cup, add it to the bowl with the flour.
Sift flour, sugar and salt into a large bowl. Then pour the solution of yeast and stir with a spoon. Gradually add the eggs while mixing the ingredients with a wooden spoon. Then knead by hand for about 10 minutes or 7 minutes with a hook mixer (level 4). At the end of the dough should be smooth. Then, add pieces of soft butter and knead again. At the end we get a flexible and shiny dough. Cover it with a cloth and let it stand for about an hour to rise.
When dough has rised punch it with a fist and quickly knead by hand. Form the dough into a ball. Flatter cake batter to about 1cm high. You can sprinkle the dough with flour if it’s too sticky. Cut circles with a cookie cutter or with a glass. Then, cut out donut holes. Remember that the dough will increase again in the oven, so you should cut bigger holes than you’d like them to be in the end.
Leave donuts for 1/2 hour to make dough roughly double the volume.
Preheat the oven to 180C (350F) degrees. Bake for 13 – 15 minutes. Leave your donuts to cool for about 10 minutes.
When donuts are still a little warm, but not hot, glaze them with iceing.
Valenine’s day is forthcoming and so are some delicious recipes. I was spending a lazy winter afternoon under the blanket with a cup of tea in hand. Then, I had an idea of making something to remind me of summer time, which I miss a lot.
I picked some raspberries, which were frozen in August, and I thought of what I could prepare to make something tasty, fruity and healthy. In the end, I made a smoothie, which is really easy to make and tastes so good.
150g Natural Yogurt
tbsp Dried Sweetened Cranberries
All you have to do is to blend out all the ingredients. Also, you can decorate your smoothie to make it look pretty and special. Voila!
Enjoy your tiny bit of summer during cold winter days!