This was my husbands breakfast plate this morning.
I love to make him smile
You can serve pancakes in so many ways but an easy way to make each plate look like it came right out of a 5-star kitchen is to stack them in the middle of the plate and add a little love.
Using nut butter (hazelnut in this case) – I dipped a small spoon in the jar and then letting it flow over the pancakes, made circles around the stack – like a flower. I did this after stacking just 3 pancakes so you don’t see the “mess” that happens on the actual pancake – just the shapes on the plate.
Then I added 4 more pancakes, a dollop of fresh creme cheese on the top and a few fresh blueberries. Voila! So easy, and it really looks nice.
Sure – we know the two ingredients banana pancake recipe, don’t we? And I’ve tried it, but always felt it was missing something. It wasn’t until recently when I visited my sister and she made them for me that I had the true wow-feeling. THIS is what they should taste like! And the simple thing she did was to add a pinch of salt, a dash of vanilla and fry them in plenty of coconut oil. On Monday it’s my sisters birthday – Happy birthday sis! I love you! Here are your pancakes with a fried apple, nuts and raisins topping!
Thursday before Easter is the day when, in Sweden, the witches fly off to “Blåkulla”. You can see small versions of them walking from door to door tonight, dressed with aprons, a head scarf and with freckles painted all over their cheeks. They will give you a hand painted little Easter greeting and hopefully they will get some Easter candy as a thank you. It’s a very cute tradition, and I love the trading spirit (Easter greeting – candy). I thought for today I will not give you a new recipe, but instead make a few suggestions from all the recipes we already have here at Lieselathome – what would fit for the Easter holiday? Read on for some of my favorite sweets and treats!
After the success of the grain free focaccia amore I have made several variations of that bread. This is one of them. Buns – that I feel has got both a very bread like texture and taste. Nut free, milk free… For me the main thing though is how these buns actually raised in the oven – similar to a classic bun would – and also got that thread like structure in the cracks that appears in rising bread. Bread nerd? Me? I guess that comes from 20+ years of baking bread – traditional ones and grain free versions.
Recently when both my kids were down with the flu, and I was afraid I might catch it too (didn’t) I made up a batch of savory muffins – as back up. My reasoning was – if I get sick, we need to have some easily accessible healthy food because I won’t be able to cook…. We enjoyed those muffins so much that I worked on them a bit and decided to post the recipe here. Perfect for a ready to go breakfast (if you make them ahead) or a snack, or school lunch.
There should always be a chocolate version, of pretty much everything. I felt this included the wonderful sweet flaxseed banana wraps that I keep making for us a few times a week. Said and done – here a chocolate version and two ways to fill them!
Ever since I posted the two versions I have made of wraps – THIS ONE and THIS ONE, I have been experimenting with this type of bread, using new spices and making the bread thicker and here is a new recipe that we really like. Use it for sandwiches or burgers or as I did here, fill with this lovely beetroot salad.
In the summer it feels easy to make a fresh salad, just throwing together a bunch of fresh vegetables straight from the farmers market – or garden if you are lucky. At winter, in the dark and cold days, when we really could use a bit of extra vitamins – it tends to be more difficult. There is not as much fresh produce available and somehow it’s also not as tempting, at least at first…
I put together a few easy salads based on kale that will get your taste buds going. It’s thought as an inspiration so feel free to mix and match as you go!
As a huge fan of chia puddings and colors I had to come up with a pink version. This one is less sweet that the other recipes I have posted so far, but you can easily add in honey or maple syrup if you prefer them sweeter.
Last Saturday we had a group of friends over for dinner. A typical expat mix of wonderful warm and funny people with various different backgrounds, as in nationalities, but also food preferences. We had everything from no pork eaters, vegetarian, the pregnant one, no wheat – to a raw food vegan. I wanted to cook so that everyone felt included, which took a bit of planning. In the end – the food was loved, and the evening was filled with funny stories, laughter and discussions. Here, I want to share with you the recipes for the food and the snacks I prepared.