The bestest breakfast ever

I start work at 7 am (yes I know, it's horrendous). At 11 am we break for lunch and somewhere in between we have a coffee break. Now, I'm not a fan of having breakfast while I still have sleepies in my eyes so I prefer to have it at our first coffee break. (I do have a large cup of coffee with cream the first thing in the morning though.) The "problem" with this breakfast is that at 11, I'm still satisfied. A very gratifying problem of course since this means I'm not one of those people whose stomachs (and mouths) start to growl exactly a half an hour before lunch break. Or even an hour after lunch break. Therefore, this has to be the bestest breakfast ever. 

And take note of this, I make this in the morning and I get up about an hour before I go to work and I still have time to shower, choose outfit, get dressed and dolled up. It is that quick! I guess it takes 10 to 15 minutes for me to make, and then I often have to wash the pan and clean the counter before starting. So, if you are even the slightest more organized than I am, you could make this in 5 to 10 minutes. Lovely, isn't it?

Oh. Did I tell you it tastes like heaven with a cherry on top? It really does. And also it's a perfect picnic food, just wrap it up in some foil and bring it with you to eat on some lawn, on the go or whereever!

Omelette wrap filled with heavenly goodies

One serving

2 organic eggs (yes, nothing less than organic will do)

a dash of cream

cheese

butter 

Whisk it together quickly and pour it in a medium to high pre-heated pan with some butter. Fry, and when the top is dry, put slices of cheese on it (or grated). When the cheese has melted, the wrap is done. Put it on a platter or on some foil.

Now, you fill it with all the good stuff. You can use your favourite toppings or what you have in your fridge for the moment. I really do recommend though, that you always use cream cheese.

The filling (what I refer to as heavenly goodies)

Cream cheese

Greens (ruccola, baby spinache or by choice)

Cherry tomatoes

Avocado

Meat of choice (I often use italian salami or some other thinly sliced sausage)

Smear cream cheese all over the omelette and top it with the veggies and meat. Wrap it up or fold and put it in a container. Done!

See, it's that easy! And good. Heavenly good. And you surely will get jealous gazes from your collegues.

Gött!

False Potatoe au Gratin

In the last recipe I compared the Zucchini au gratin with Potatoes au gratin which got me thinking if there was an even truer way to substitute the potatoes in the gratin. And would you believe there was!? The answer is white radish! With its similiar texture and subtle taste it is the perfect substitute for potatoes.

White radish

So what you really could do is to use your usual recipe and just substitute the potatoes to white radish, but since I thrive on pushing my opinions (in this case, recipes) on people I will publish the one and only true recipe for False Potatoes au gratin.

False Potatoes au Gratin

4-6 servings

600 grams of white radish

300 ml of grated cheese of your own choice, preferably good-tasting one

200 ml of cream

1 clove of garlic

1/2 onion

salt, white pepper

butter

Slice the radish in thin slices (about 3-4 mm). Parboil for about 20 minutes, until they are almost done. Butter an oven safe baking dish and put half of the radish slices in it. Sprinkle with salt and white pepper. Chop/grate/press the garlic over the radish, sprinkle about 150 ml of grated cheese over it. Put the rest of the radish on top of it, then the cheese and finally pour the cream over it all. Broil until golden brown for 20-30 minutes (440F/225C). Serve with some juicy steak.

False Potatoes au Gratin

Gött!

Herbaliscious bacon in a creamy sauce and steamed vegetables

Tonight I worked up my appetite by running around in the woods with my heart in my mouth, clinging to a lifesaving flashlight... In the Xbox game Alan Wake that is. (No, I haven't finished it yet and yes, I've had the game for about a year. I save my games for rainy days! Well... right now the sky is blue and the sun is shining but moving on..!)

Since I had the last of the Zucchini au gratin for lunch (From my second batch. Yes it was that good. I had to make another batch immediately after that I finished the first one. And while we are still on the subject, rumor has it that The Poor One developed the dish further. Something with cauliflower and pork he said. Well at least there were cream and cream cheese present, but I'm not certain, I'm still waiting for an entry.. (trying for the longest parentheses ever? Yep, possibly! Do you even remember how the sentence started? 'Cause here comes the rest! (Yeah, you'd better just read the beginning again and skip the parentheses', I'll write a mark so that you easier can see where the sentence continues. Oh, and according to wikipedia, overuse of parentheses is usually a sign of a badly structured text! How did they know that "badly structured" is my middle name!?) ) "MARK" I examined my fridge and decided to use bacon and some veggies to make my dinner. The outcome was, as the title says, a herbaliscious creamy bacon with steamed vegetables. Easy peasy, of course. Here it comes!

Herbaliscious bacon in creamy sauce
3-4 servings

200 grams of bacon
100 grams of cream cheese (garlic and herbs, but plain will do with adding some garlic)
300 ml of cream (full fat people, always full fat!)
10 cherry tomatoes
Fresh or frozen herbs (oregano, basil, rosemary and thyme (almost going to Scarborough fair?))

Fry the bacon into a crispy state. Put it on a platter. Pour the cream and the cream cheese into the pan put to boil. Add the bacon, the herbs and the cherry tomatoes in pieces. Let it simmer for a few minutes. Done!

Serve with steamed vegetables, chicken or whatever you have in the fridge. I used cauliflower and white cabbage. And folks, always steam your veggies instead of boiling them. This preserves all the healthy goodness for your body to enjoy.

Herbaliscious bacon in creamy sauce and steamed vegetables

Do I have to mention that it was:

Gött!

Also, earlier this week I made a coconut-lime ice cream. Perhaps another day you will get the pleasure to read all about that culinary adventure.

Lemon and tarragon Turkey and Zucchini au gratin

Warning! This entry may cause your taste buds to do a crazy dance!

They had this sale on turkey fillets at my local superstore so I snatched one up without knowing what to do with it. But since Google is my friend (but not the friend I call the Poor one), I let him find a suitable recipe. And this is what I made; Lemon and tarragon turkey. Super easy, super yummy! But it doesn't end there. Some previous weeks ago I had bought two zucchinis and now was the time to put them to use. Another visit at my friend Google got me a promising recipe in the form of  Zucchini au gratin. And let me tell you... my taste buds went to heaven and back, and then to heaven again. Perhaps because the dish reminded me of a zucchini pie my mom used to make when I was little, but I really do believe everyone who likes zucchini and potatoes au gratin will love this dish!

Down to business then.

Lemon and tarragon turkey

One turkey breast fillet
One lemon or lemon juice
Lemon pepper (now this, I understand, is a Swedish spice blend. It contains salt, black pepper, citric acid, turmeric, onion powder, garlic powder, paprika and lemon peel. If lemon pepper is nowhere to be found I guess you could use your own blend or just plain black pepper.)
Butter

Get the lemon juice and pat the turkey with it. Rub the turkey with lemon pepper and brown it in some butter. Put it in a suitable oven pan with some slices of butter. Dash some more lemon juice over the turkey and put it in the oven (300F/150C) to fry until well done. It is done when the inner temperature is 70 degrees Celsius or 158 degrees Fahrenheit.

But we didn't use any tarragon!? Now now, of course we have to make a sauce to go with the turkey. And here is how to make it:

Lemon and tarragon sauce

In the pan where you browned the turkey (don't clean it in between), pour some cream. Depending on how much sauce you want to make, use an appropriate amount of cream. I used about 150 mL. Let the cream simmer for a few minutes and add the tarragon to taste, a dash of lemon juice and a sprinkle of lemon pepper. Done! Now, you could serve the turkey with the sauce and some greens of choice and it could look something like this:

Lean meat equals fat sauce!

During the time the turkey was cooking, I prepared the Zucchini-dish. But when the turkey was done, I was too hungry to wait for the gratin to cook in the oven so I devoured the lemon turkey without the zucchini. Nonetheless, when the gratin was done I ate a fairly large piece of that as well. Here is how you make the:

Zucchini au gratin 


Two zucchinis
One red onion
200 grams of cream cheese with garlic and herbs
200 mL of Cream
Grated cheese

Slice the onion and the zucchinis. Put it mixed in a oven proofed pan. Blend the cream cheese with the cream and pour it over the veggies. Top it off with grated cheese and cook it in the oven (430F/225C) for 30-40 minutes.

Maybe the best thing you'd ever eat! And this gratin could easily be a substitute for potatoes au gratin. I will tresure this recipe until I die!

Oh, and of course the mandatory picture. Now, isn't that a sight for sore (hungry) eyes?

Zucchini au gratin

All I have to say about this is:

Gött!