(Note: I don’t really like releasing individual oatmeal recipes because of how redundant and easy they are, so I decided I just wanted to compile all my oatmeal knowledge into one post and call it a day. The only exceptions are my apple cinnamon porridge and my steel-cut apple risotto. If I ever make another exception in the future, it’d have to be absolutely amazing.)
I won’t lie, I used to be a health nut. So after reading that cereal is just empty calories and that I should be eating a healthier breakfast, I learnt about porridge, particularly the porridge known as oatmeal. Porridge basically refers to any kind of grainy starch (e.g. rice, quinoa, buckwheat, barley, etc) cooked in water or milk. At the time I didn’t know about the varieties of oats, all I knew was that I didn’t want those shitty microwavable Quaker packets that I always hated as a kid. So I instinctively bought a bag of small rolled porridge oats labeled “quick-oats” and a porridge mix which included whole flaxseeds, both of which were a bad idea. First of all, don’t get a porridge mix, get just the oats and mix them with your own stuff (you can’t even digest whole flaxseeds unless you grind them… what were they thinking when they made that mix?) Second of all, don’t get quick oats. More on that later.
I’ve been avoiding attempting a Scotch/American pancake recipe for awhile because most pictures always present it as a huge portion that could probably feed a family of 6, and I tend to avoid not only promoting but also eating big portions especially for breakfast, but seeing as pancake day is just around the corner I figured I’d come up with and share my own pancake recipe, albeit with a more reasonable portion size. Now don’t get me wrong, I LOVE pancakes, I just don’t like how you have to make so many at once!
Tejberizs… milchreis… Arroz con leche… Riz au lait… Rice pudding…?
In case you didn’t catch that; pretty much every language names this dish “Rice & Milk”, or something along those lines, except English, where for some reason it’s a pudding. I guess that’s because pudding is not really considered breakfast food in the western world, but dessert rather. However in many European countries, what English calls “rice pudding” is actually a porridge/cereal-like dish, served warm and is very commonly eaten for breakfast, especially by children. I know I used to eat it a lot when I was baby. (´･ω･`)
Tejbegríz, semolina porridge, semolina pudding, Grießkoch, Grießbrei, griesmeelpap, mannagrynsgröt, and sometimes “Cream of Wheat”, this is a porridge dish commonly eaten for breakfast in Europe, especially by children, and sometimes as a dessert in both Europe and outside of Europe.
All these different names and regional variations are confusing… I actually used to think this was a Hungarian dish because my mother used to make it for me for breakfast when I was a kid, and so I grew up thinking it came from Hungary because it was called tejbegríz and we never called it anything else. Turns out it’s a type of porridge; very similar to grits or polenta, except it uses semolina instead of cornmeal. In fact, outside of the US, grits is referred to as semolina with no distinction between the type of grain unless explicitly specified. This is way too confusing and so I’ll stop talking about it. Let’s keep things simple… A rose by any other name, this dish is made from semolina; the coarse, purified wheat middlings of durum wheat used to make Italian pasta, commonly enriched and packaged as a hot breakfast cereal in North America under the name “Cream of Wheat”. (´･ω･`)
Yeah I know this recipe is probably nothing too fancy, but I figured I needed a breakfast recipe that includes fried eggs served with… well, something other than toast. (´･ω･`)
I mean don’t get me wrong, fried eggs served on toast is a decent breakfast, but there’s no way in hell I’ll be putting up a recipe that goes:
“INGREDIENTS PER SERVING
1. FRY EGGS
2. TOAST TOAST
3. SERVE EGGS ON TOAST
Soooo… hash browns? Hash browns. (◕‿◕✿)
My mother’s favourite weekend breakfast! I’ve been adding sour cream and scallions to my scrambled eggs for months now, but recently I’ve started experimenting with sourdough bread and tomatoes (before I’d use a generic grocery store omega-3 flaxbread of sorts…) The sourdough bread really does make a difference! And the tomatoes satisfy another part of the palate and really compliment the rest of the dish, so if you’ve never had tomatoes with your eggs for breakfast before, I highly recommend it!
Wait… this is my first time serving tomatoes with my eggs. I’m that much closer to doing a full English. Oh boy…
This is another case of me having a recipe that I was no longer happy with, improving it, and feeling the need to reupload it.
So here we go… Rántotta, Hungarian for scrambled eggs, the Hungarian way. (´･ω･`)
So this is one of the first things I learnt how to cook and I already uploaded a recipe for it. However, I have since changed the technique and recipe so I feel the need to reupload it.
First off, the ingredients.
Eggs: Free-range organic is the way to go. Omega-3 enriched is second best (they feed the chickens that poop these eggs flax, I believe). Anything below this is for the cheapskates.
Cheese: A good quality sharp cheddar. Don’t know what good quality is? Well in North America, good quality cheese is the cheese you won’t find in the standard grocery isle. You have to go to the part of the grocery store that specializes in cheeses that has cheese-experts you can talk to about good quality cheese. Ask them what their most expensive cheese is, and if they say cheddar and point to a very orange cheddar or even suggest that the very orange cheddar is good quality, switch grocery stores immediately, and boycott that one for as long as you live in the area. (This actually happened to me once. Full story below.*) Read the rest of this entry
Semi-inspired by the specialty giant omelettes served by a restaurant in France known as La Mère Poulard, semi-inspired by the mini soufflé omelette featured in Shokugeki no Soma, and semi-inspired by this guy, this is my super-special fluffy omelette recipe. (´･ω･`)
Seriously though, I’m not sure who came up with the idea of pan-frying beaten egg whites like an omelette, but it is absolutely ingenious.