Pai perdu, French toast

Pain perdu

Pain perdu, French toast, Poor Knights, Arme riddere are crispy on the outside, soft in the middle, lightly spiced and golden with a few local variations. This is a quick and easy recipe with no sugar in the main recipe.

My first encounter with french toast was from watching the movie Kramer vs Kramer a long long time ago, yes I am that old.  Mrs. Kramer had just left her husband and son, and the two left behind was going to make breakfast together. Mr. Kramer beat egg and milk in a mug and mashed a piece of white bread into the mixture. His son told him that his mom did it differently. I on the other hand could not understand why he did that at all, and specially after trying it myself. I remember beating egg and milk in a bowl about 50/50, then soaked a piece of white bread in it and then I fried it. The result was a mushy substance I did not care for at all. When my mom came home she showed me how to do it and used stale bread with a much better result. It was still not a huge success it did not become one of my favorites, it was to mushy. Today it is different, I love it and make it quite often and specially if I have stale bread lying around.

French toast, Pain oerdu, arme riddere.

I used brioche brought back from paris, but you can use any kind of bread. Since I am diabetic I do not use sugar in the batter. I rather use sweet condiments later. If you want you can add a bit of sugar into the mixture 1-3 teaspoons, but try without, the spices will give them a lot of flavour.

4 (1/2 inch) slices egg bread
2 egg
1 pinch salt, can be discarded
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 dl milk
3/4 teaspoon vanilla extract
Butter for frying

 

Cut the bread the stale bread.

Whisk  all the ingredients except the bread in a bowl, place a piece of bread in a shallow pan and pour the mixture over the bread let it soak a bit(about 30 seconds) before frying it in a pan with a bit of butter on medium to high heat.

Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other.

Serve immediately with the condiments you like, I used no added sugar raspberry jam with a drizzle og maple syrup and a few raspberries as garnish and to give this treat a little tartness.

Grilled cheese, French, Fried egg, Crock Madame

Crock Madame

Crunchy gooey French grilled cheese sandwich topped with an egg.

Crock Madame

In Norway they have a saying “A loved child has many names”, I guess it goes for this dish also, Grilled cheese sandwiches are loved by many and eaten around the world. Who is to say what is the right or the wrong way to make this sandwich. For the traditional Crock Monsieur you need bread, preferably brioche, cooked ham and cheese, some also use bechamel sauce.

Brioch, Poilâne

My version today is quite easy, I used brioche that I brought with me from MiniMe and my trip to Paris. I used Truffle Jack cheese, egg and I dropped the ham this time. If you scroll down, abow the last picture in this post there is a list of different crock sandwiches

For each sandwich I made I used:

2 slices of brioche(use any type of bread)
2 slices of truffle Jack(use your favoroite cheese)
1 egg
A little lettuce and tomatoes for garnish and added nutrients.

Grilled cheese sandwich

Pre heat oven to 200 C

Toast the bread in a pan with a little butter, sandwiched the cheese between the bread.

Place the sandwich on a baking paper lined baking tray and put the sandwich in the middle of the oven. The sandwich is done as soon as the cheese has melted.

While the sandwich is baking fry the egg in a pan with a little butter on medium heat. As soon as it is done, place the egg on top of your sandwich and enjoy.

Grilled cheese, French, Fried egg, Crock Madame

croque provençal (with tomato)
croque auvergnat (with bleu d’Auvergne cheese)
croque gagnet (with Gouda cheese and andouille sausage)
croque norvégien (with smoked salmon instead of ham)
croque tartiflette (with sliced potatoes and Reblochon cheese)
croque bolognese / croque Boum-Boum (with Bolognese sauce)
croque señor (with tomato salsa)
croque Hawaiian (with a slice of pineapple)

MiniMe and I lunching at Fauchon in Pais. I had risotto with truffles and she had crock monsieur made with only bread, ham and cheese.

 

Taho, Sago, Taho and sago drink, Filipino drink, filipino staple, analizagonzales.com, lizasmatverden

Taho drink

Kumusta at magandang araw ( Hello and have a nice day)
You have probably heard of Bubble tea, but have you heard about Taho? A filling drink brought to the Philippines by the Chinese. You also have Indonesian(Tauhue) and Malaysian(Taufufah) versions of this drink. This drink is also made with sago and gulaman in the Philippines, gulaman is an agar jelly. The differens between Taho and Sago at gulaman is that the first one is served warm and the latter served cold.
Can you imagine my surprize when bubble tea started popping up around the world  as a new invention.
Most of the Asian world have been refreshing themselves on drinks with sago pearls for most of their lives.
This drink is a must try. It is sweet, warm and fragrant, filled with silken tofu with the same consistency of custard, and chewy sago pearls. This drink is also a childhood vacation memory of mine.  I can still imagine the peddlers walking down the streets carrying two buckets that hang from each end of a yoke and calling “Tahooooo!” to attract customers. The larger bucket carries the tofu base and the smaller bucket holds the syrup and sago pearls.
Silken tofu, Sago drink, Sago, Thao, Thaho drink, Filipino drink, analizagonzales.com,
To many Filipinos this is a quick breakfast sold by peddlers called Magtaho in the morning. The drink is packed with carbohydrates and proteins, and it fills you up. Unfortunately since I have become diabetic, this drink is an absolute no no for me.   The base for this drink is called arnibal it is a syrup made from sugar and water with added flavoring, so you can understand why I should not drink this.
Actually I can probably enjoy this again, but I have not found or experimented enough to come up with a good recipe with sugar substitutes for this warm version.. Spring has decided not to show up in Norway, so I wanted to treat myself to a piece of memory while just sitting on the couch covered with a soft blanket with a warming glass of taho in my hands watching my family enjoy the drink too.  I was probably deceiving my self thinking that if I just ate the tofu and sago laced with a bit of arnibal that I wont be eating too much sugar, but ones or twice for the past five years won’t hurt me too much.
Silken tofu, Sago drink, Sago, Thao, Thaho drink, Filipino drink, analizagonzales.com,
Tao recipe, makes 4-6  servings

For sago pearls:

1/4 cup dark brown sugar
8 cups water
1 cup sago pearls

For arnibal,  syrup:

Sugarcane tablets equal to 1/2 cup (some use 1 cup, but that is just too sweet for me.)
1/2-1 teaspoon vanilla extract
1-2 cups water, depending how sweet you want it.

1 one-pound package organic silken tofu

 

Put sugar and water in a large saucepan and bring to a boil over high heat. Add tapioca pearls and stir until water returns to a boil. Reduce heat to a simmer, and continue cooking the tapioca pearls with the lid on, stirring occasionally, until they are almost translucent. Sago is cooked when it is tender but still chewy. Drain, rinse under cold water top stop the cooking process.

Cooking time depends on the sizes of the tapioca you use, follow the instruction on the pack. Cooking Tapioca pearls on a hard boil for a long time breaks them apart and makes them too soft and too mushy. They can be prepared ahead of time. Transfer drained cooked pearls to a container, add enough water to cover pearls, cover with a lid and refrigerate for up to a few days. Stir well and then drain before using.

To make arnibal, caramelize sugar in a pan and when it is nice and golden add water and vanilla and bring to a boil. Take pan off the heat and set aside. Remember you do not want the sugar to burn,

Silken tofu, Sago drink, Sago, Thao, Thaho drink, Filipino drink, analizagonzales.com,

Steam silken tofu in a steamer until heated through, about 15 minutes.

Fill your glasses with thin slices of silken tofu and tapioca pearls, 3/4 full and top the glasses with the sugar syrup. Mix together and serve warm.

Chia pudding, chiagrøt, smoothie chia pudding, smoothie chia grøt

Basic recipes for chia puddings

Another chia pudding post from me in just a short time, but what can I say I love chia seeds and use them quite often. This is why, chia seeds are mini powerbombs filled with more calcium than milk, more antioxidants than blueberries and more Omega-3 than Salmon, google it if you do not believe me 🙂

The texture of these pudding can be similar to a tapioca pudding, gelatinous. For some this can take a little getting used to and for other like me who are used to tapioca “dis is da bomb”. These seeds are so versatile and are a great protein-packed addition to many recipes because of their ability to thicken and gel. Best of all you can cook with them too.

Chia pudding, recipe, chiapudding, analizagonzales.com, multicolored chia pudding, dessert, breakfast, snack, treat.
Mango and strawberry yoghurt chia pudding

Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to prepare and fill  up on proteins and nutrients. Fill small mason jars, old baby food jars or even squeeze pouches to have on-the-go breakfast, snack or everyday dessert option.

There is no hocus pocus to make chia pudding. You need a gelling agent, a liquid of some kind, you need seeds and you need flavouring and maybe sweetener. You need a few minutes to prepare and then a little patiens, the seeds need a few hours to gel. The best thing is to make the pudding before you go to bed and enjoy it in the morning. If you do not want the little gelled pearls, you can blend the mixture in a blender.

Chiapuddin, chia pudding, healthy, analizagonzales.com, dessert, treat, snack, breakfast
Chiapudding made with almond milk, sweetened with agave syrup

Here are some basic recipes, and what you do with it is up to you.

Ingredients for milk based:

2 cups coconut milk (homemade or natural), soy milk, regular milk
1/2 cup Chia Seeds
1/2 teaspoon vanilla extract or other flavouring
dessired amount of sweetener  natural or artificial.

Omega 3 bomb, chiapudding, treats, recipe, breakfast, snack, dessert, analizagonzales.com, chia seeds, healthy
Made with coconut and chocolatemilk from Alpro

Ratio forsmoothie based:

2 cups Smoothie
1/4 -1/2 cup Chia Seeds, depending on the thickness of your smoothie

Chia pudding, smoothie pudding, recipe, analizagonzales.com. Fruit chia pudding
Made with three different smoothies and topped with oatmeal yoghurt pudding

Ingredients for yoghurt based

2 cups yoghurt, plain or flavoured
1/4 cup Chia Seeds

If you are using plain yoghurt
1/2 teaspoon vanilla extract or other flavouring
dessired amount of sweetener  natural or artificial.

Chiapudding, chia pudding, healthy, breakfast, dessert, snack, treats, quick and easy, yummy, analizagonzales.com
Blueberry and strawberry yoghurt chia pudding topped with vanilla yoghurt overnight oats

Blueberry and strawberry yoghurt chia pudding topped with vanilla yoghurt overnight oats

Instructions

For Blended/Smooth Version:  Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For Whole Chia Seed Version:

Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to gel. I prefer to make this at the evening before I go to bed to have it ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert after dinner.

Topp the pudding with desired fruit and toppings.

 

Chiapudding, chia seeds, analizagonzales.com, breakfast, dessert, snack, healtht,

 

 

 

Scrambled eggs with tomato and chives

Hapy New Year dear readers.

Yes I know that we are well into the first week of 2017, but better late than never:)

I haven’t blogged much lately, my excuse is that I have gone back to school and haven’t managed to organize my time so that there is enough time to blogging. Or maybe is it just the simple fact that I haven’t had time to cook dinner. No, it is just that I have not had the capasity  to think up anything that I wanted to post on my blog.

Continue reading “Scrambled eggs with tomato and chives”

Dutch pancakes, puffy and light breakfast treat.

Dutch pancakes

Fluffy dutch pancakes or large Yorkshirepudding, the difference is size and the first mentioned has some added flavorings.

I got to know this type of pancake when I was in college way back when 😀 I was watching a TV show where someone made dutch pancakes, I remember seeing it puff up and I remember thinking that I had to make these pancakes.

For two servings

 

2 large eggs
1 dl milk
1 dl flour
1 tbsp sugae
1/2 tsp salt
2 tbsp butter
1/2 teaspoon vanilla extract
1/2 tsp ground cardamom

Blurberry jam
Powdered sugar, for serving
Lemon wedges, for serving

Heat the oven to 180C

Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.

Pulse eggand milk in a blender until frothy, then add flour and the rest of the ingredients and blend the batter until smooth and frothy, 20-30  seconds.

 

Dutch pancake recipe

Carefully remove the hot skillet from the oven and pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The panake will puff up in the center and the edges will be dark and crispy.

Dutch

Serve warm with blueberry jam a sprinkling of powdered sugar and lemon wedges for squeezing.

Share it or enjoy the pancakes by yourself.

Champorado, filipino rice porridge with chocolate.

Champorado

Champorado is a sweet chocolate rice porridge made with sweet glutinous rice known as Malagkit among Filipinos and pure cocoa known as Tableya. This porridge can be served hot or cold and is mostly eaten for breakfast, some also enjoy this as mid-afternoon snacks and pared with Tuyo a salted dried fish, this is something I have never tried.

This porridge is a tradition that comes from Mexico, the Philippines got tableya and the mexicans got Tuba a type of palm wine. The Mexican Champorado is made with chocolate and corn, the Filipino is chocolate and sticky rice.

I remember my parents always had a little stock with Tableya when I was growing up, sent to us from my grand parent so I would be able to enjoy filipino treats. I remember it as awful tasting stuff. Tableya is roasted cocoa beans milled and pressed into tablets. Imagine a very young Analiza getting hold of something she was told was chocolate, sneaking away to enjoy the treats in secret, I can tell you that that secret and forbidden moment was not very enjoyable:D

I do not have any Filipino Tableya at hand, but I have other dark chocolate and cocoa powder.

 

Filipino rice porridge

Serves 3-4

300 g  dark chocolate
2,5 dl glutinous rice (Malagkit)
5 dl water
1 can coconut milk
condensed milk and dark chocolate for garish

Rinse the rice until the water is clear.
Combine the rice with the water and coconut milk and bring to a boil. turn down the heat and let it simmer.
break the chocolate into pieces, add to the milk and rice mixture and stir continuously
Once the glutinous rice is cooked and thick, serve hot in bowls  with condensed milk and shavings of dark chocolate on top.

Longaniza burgers with egg and some more, DiLongPaLog

 

Longaniza burgersDilongPaLog, Dilis, Longanisa, Pan de sal na may itlog. Filipino inspired burgers, Longaniza patties between Pan de sal topped with Achara, fried egg and crispy fried anchovies(dilis). Achara is a Filipino Papaya salad that is lightly pickled.

These meat patties are the taste of vacations in the Philippines or when my uncle came to visit, he would make longanisa sausages. I can remember happy times in the kitchen preparing food and preparing snacks to enjoy while preparing for family dinners. Longanisa a typical Filipino breakfast sausage is often served with garlic fried rice and fried eggs sunny side up.

I made a fast food version with typical Filipino breakfast components and served the burgers with sweet potato chips, a dipping sauce made with 50/50 mayonese and Filipino banana ketchup and sago drink. This just cries out Filipino and it has a lot of texture and depth.

I used a PAN DE SAL RECIPE for my burger buns.

Spread some mayo on the bottom half, added lettuce, longanisa patty, tomato, ACHARA fried egg and Fried ancovies

Unlike the spanish longanisa these are sweeter, garlic and peppery, well depending on the region of the Philippines they are from. But this is how I like my longanisa

1,5 kg coarsely ground pork
0,5 dl sugar
1 garlic bulb, minced
1 bay leaf pestle into powder
1 tsp ground black pepper
1/2 tsp ground dried ginger
1 tsp salt
0,5 dl spiced cane vinegar(spiced Datu Puti)

Some anatto oil for color, can be dropped.

In a bowl combine all the ingredients and mix. Cover the bowl with cling wrap and put it in the fridge for about 3 day  to marinate. Shape the marinated meat in to patties and fry.

Make the burgers and enjoy.

The burgers were just as yummy without the eggs and fried fish.

Longaniza burger
Some burgers were made without fried eggs and fried anchovies

Pan de sal, Filipino brakfast bread

Pandesal is Filipino breakfast bread, one of the countrys heritage.

Pan de sal means salt bread, but today they are far from salty and more like buns. It is said that when it first appeared in the Philippines it was more like a baguette, than the soft and sweet bread we know today. The only thing that is left from the original version are the breadcrumbs or semolina the buns are covered with.

This is probably the most popular bread in the Philippines. Pandesal is the breakfast favorite for most Filipinos( agahan or almusal)

 

2,5 dl luke warm milk
0,5 dl sugar
100 g melted butter
1 saschet dry yeast
2 eggs
10 dl wheat flour
1 tsp salt
1 tsp baking powder
2 dl semolina

Combine warm milk, yeast, sugar, and stir until the yeast and sugar are fully dissolved.

Whisk the eggs and add it to the milk mixture with the melted butter.
Combine all the dry ingredients in a mixing bowl and por the wet mixture in to the bowl. Stir until a dough is formed.

Knead the dough until a nice plyable dough.

Shape it into a round ball, cover the bowl with damp cloth and let the dough rise for at least 1 hour.


Punch down the dough and knead for about 5 minutes. Cover the bowl again and let it rice for another hour

Punch down the dough again ad tip on to a floured work surfase and knead divide into 2 equal parts.

030 (500x333)ab
Roll each part until it forms a thick sausages.
Slice the  dough and dust rhe cut sides with semolina and place them on a baking tray with baking paper.


Cover the trays and let them rise for two hours.
Bake the buns for 10 minutes or until golden in the middle of a preheated oven on 180 C .

Let the buns cool a bit on a rackbefore eating.

Wholemeal rolls

The norwegian people need their bread in the morning, the grainier and heavier the better, I on the other hand like mine a little lighter. In this recipe I have used more white flour than the coarse wholemeal flour

023a

350 g plain flour, pluss a little extra for kneading
200 g stone-ground wholemeal flour
0,5 dl flax seeds
0,5 dl sunflower seeds
0,5 dl oatmeal( blend in a food processor)
1 ½ tsp salt
1 teaspoon sugar
3,5 -4 dl water luke warm water
10 g instant yeast
40 g unsalted butter, melted

 

Tip all the dry ingredients into a large mixing bowl. Add the butter and three-quarters of the water, and turn the mixture around with your fingers. Add water a little at a time until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add more, you want dough that is soft, but not soggy.  Work the dough by folding the edges into the middle, keep going until the mixture forms a rough dough.

Flour the work surface, then tip the dough onto it and begin to knead. Keep kneading for 5–10 minutes until the dough starts to form a soft, smooth skin.

When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size — at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.

Line a baking tray with bakingpaper or a silicone sheet.

Dust your work surface with flour and tip your dough onto it. Knock the air out of the dough by folding it inwards repeatedly until the dough is smooth. roll the dough into a sausage and cut it up into equal sized parts, roll each piece and flatten them slightly and place on the prepared baking tray. How many you get depends on the size you want.

Put the tray into a clean plastic bag. Leave to prove for about an hour, until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Heat your oven to 220C and put a roasting tray in the bottom to heat up.

Put the rolls into the oven and fill the roasting tray with hot water. This will create steam in the oven, which helps give the bread a lighter crust. Bake the rolls for 15 minutes, then check them is cooked by tapping the base — it should sound hollow. Cool on a wire rack.

Eat the rolls with your favorite spread 🙂