I’m sharing with you, as a big thank you, a beautiful gift we received from our wonderful friends from Cincinnati, U.S.A.
Also in the same time I’d like to wish you all have a stunning golden fall and a happy Halloween!
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.
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.
As a delicious brunch, panettone is an italian type of yeast cake. In italy, it is considered as a baked good, not as a sweet dessert. It’s so tasty and if you try it, I guarantee, you’ll never let the recipe out of the home’s menu! 😉
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.
Today, coming back to posting some breakfast ideas on Fridays, I’m gonna be showing you homemade coconut granola with pistachio nuts!
It is really easy to make and so nutritious and just perfect for breakfast!
Today, something frooty.. pomagranate bowl!
Because we can easly feel a spring vibe already now, in april, I decided to show you one of the ‘detoxifying dishes’, which is just pefect for a morning snack or any other treat during the warm day.Here, in the picture there’s basically a pomagranate and coconut flakes.
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!