Extra quick omelette with divine plums

I dream about mornings with a smell of freshly baked rolls. I could give a lot for a daily delivery of crispy baguettes and sourdough bread! As the world is not perfect, and I don’t have enough of strong will to regularly bake bread I’m left with “mornings alternatives”. Very often I start my day with different omelettes, pancakes or crepes. All you need is 2 eggs, a little bit of flour and something tasty on top! And as for the matter……

Ingredients
Favourite omelette – 2 beaten eggs, a little bit of flour, drop of milk and pinch of salt
10 sweet plums
1 tbsp butter
1 tbsp brown sugar muscovado
¼ cup water
big pinch cinnamon
big pinch pimiento (optional)
2 cloves


Method
Fry the omelette. Heat the butter in the pan, add the plums cut into quarters, sugar, water and spices. Fry for a few minutes until plums are juicy and soft and sauce thick. Warm plum sauce put on top of the omelette and enjoy your breakfast!

Cottage cheese breakfast pancakes

I love watching Nigella’s TV programme especially those episodes when on the mornings she is walking through the house and by accident prepares breakfast for her whole family (consists of just! 8 dishes!). There was a morning when I also had a chance making something more than bun and eggs. For a long time this Wednesday will stay in my memories, because it’s started with those pancakes…

Ingredients
9 oz (250 g) Ricotta cheese (or cottage cheese)
4 fl oz (125 ml) milk
2 eggs
1 teaspoon baking powder
pinch salt
oil for frying
fruit, maple syrup, powder sugar – to serve


Method
In a bowl mix cheese, milk and eggs. Add flour, baking powder and baking soda. Originally the egg whites were beaten separately I skipped this part. Fry on a heated pan. Serve warm with fruit.

Pumpkin pancakes

When I came back home from work a very nice present was waiting for me: new Nigella’s Christmas. It was just a pleasure going through the photos. I couldn’t wait until next day to try one of the recipes. I decided to make pumpkin pancakes as first. Orange, soft, served with maple syrup and almond flakes. If that how Nigella’s Christmas taste like, than I do want them to last all year long!

Ingredients ( make about 30 pancakes)
2 eggs
13 fl oz (375 ml) buttermilk
14 oz (400 g) pumpkin puree ( baked and blended)
9 oz (250 g) flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
oil for frying
maple syrup, walnuts, pecan nuts or almonds to sprinkle


Method
Whisk together eggs and buttermilk until frothy, then add the pumpkin puree and whisk again. Stir in the flour, sugar, baking powder, baking soda and salt, mix until you get a smooth batter. Pour the oil in the pan, the excess oil take off with using a kitchen paper towel. Pour small amounts of the batter into the pan (10 cm in diameter). Fry both sides until golden (when bubbles form on the top of the pancakes, flip them over). Serve warm with maple syrup.

Butter and vanilla pancakes – one of the best breakfast in my life

Not going around the bush I’ll tell you this is the recipe for the best pancakes I have ever eaten! Light and delicate like a cloud with amazing taste! Easy to make, on a pan kept their shape. Can’t wait for another occasion to make them. Maybe tomorrow J


Ingredients (make about 20 pancakes)
2 cups flour
2 cups buttermilk
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 tbsp sugar
2 eggs
2 tbsp oil
seeds from ½ vanilla stick


Method
Egg yolks beat with buttermilk and oil. Add flour and the remaining dry ingredients also vanilla seeds. In another bowl beat the egg whites until stiff. Gently combine both mixtures. Fry on a Teflon pan without any fat until golden. Serve when warm with butter and maple syrup or jam.

French challah toasts

As soon as I baked the challah bread I read the recipe for the French toasts served as a dessert. I didn’t wait too long, the next day I made those soft toasts for a breakfast! I was nicely surprised by their taste. I wasn’t expecting fireworks and voila! Challah bread served this was can be a strong alternative for pancakes. Try, it’s worth!
Challah, challah and it’s gone. Such a shame…..

Ingredients (make 3 portions)
3 really big slices challah bread
1 egg
½ cup milk (it can by half and half with sour cream)
1 teaspoon honey
pinch salt
1 tbsp butter
1 tbsp oil
powder sugar, maple syrup, preserve to serve with


Method
Whisk egg with milk, combine with honey and salt. One piece at a time dip slices of challah bread in an egg mixture flipping the bread so both sides are covered, let the slices rest in the mixture for about 10 min. so they soak the egg mixture. In a large pan heat up butter and oil. Fry the challah slices both sides on a low heat until golden. Serve warm dusted with powder sugar, fruit preserves or maple syrup.

Blueberries pancakes

It is such a nice feeling: no need to hurry up in a morning, eat a slowly breakfast without checking time each 5 min....To can’t celebrate such a morning with a simple sandwich! It has to me something nice that will make you smile when just thinking about it.

Maybe fluffy blueberry pancakes?

Ingredients (make about 20 pancakes)
2 cups flour
2 eggs
2 tbsp sugar (I added vanilla sugar)
1 cup milk
½ cup buttermilk
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
3 tbsp melted butter ( or oil)
1 cup blueberries


Method
In a bowl mix dry ingredients: flour, sugar, salt, baking powder and baking soda. In another bowl mix: milk, buttermilk, oil, melted butter and eggs. Combine both mixtures, add fruit. Fry the pancakes in a Teflon pan until golden (you don’t need to use an extra frying oil). Serve with maple syrup, honey or natural yoghurt.

Cottage cheese dumplings with plums

It has been the second time (plus one my Mum’s time) I made dumplings from the Basia’a (my blog friend) recipe and each time the effect was delicious. The dough is delicate and easy to make. As a filling I used strawberries and plums (separate) and I was amazed! Try!!

Ingredients (make about 25)
9 oz (250 g) minced cottage cheese
75 g wheat flour
75 g semolina flour
1 tbsp butter
1 egg
pinch salt
plums (or other fruit) as a filling


Method
Knead smooth and elastic dough from all ingredients. Put aside for 20 min., so the dough will rest. Roll out the dough pieces. Each stoned plum cover with dough, form a ball. Cook in boiling, salted water, for about 8 min.

Serve with sugar and butter (I made a syrup with sugar, water and butter) and cinnamon.