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!
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!
There are nice breakfasts, and there are really great breakfasts. And then there are absolutely amazing breakfasts. This is one of those! Again – you may thank my son for this one. Because he dislikes the taste of eggs, I constantly try to make up ways of cooking our breakfast eggs to make them healthy and tasty without tasting just like actual eggs. You have got to try this! Read on for the quick recipe of this 4-ingredients pancake omelet from heaven.
Spinach is a very versatile leaf. Supposedly healthy as well. We always have spinach at home and I like to add it to at least one meal every day. Yesterday it was breakfast (and later on we had spinach as a side for dinner as well, but that is another story…). This recipe for spinach pancakes is really simple and can be varied easily.
The original dish is an old favorite of ours and is common in the area Austria, South Germany and North Italy (basically “the Alps”). I know it under the name “Kaiserschmarrn” which translates as “scratched pancake of the Emperor” (the Emperor of Austria). It is basically a fluffy huge pancake that is scratched into pieces and fried in a lot of butter. However, the original version is very sweet and contains flour (gluten) so we haven’t had it for a few years. After a bit of experimenting I have come up with a new, healthier, version. We call it Kaiserinschmarrn – “scratched pancake of the Empress” i.e. the female version. The extra “in” in the middle (Kaiser-in-schmarrn) turns the word female btw. Unbelievable delicious – as breakfast, lunch or dessert!
The big challenge when going gluten free is breakfast. I’m always trying out new ideas even though we do love our scrambled eggs. Last weekend I made baked bell pepper halves filled with bacon, leek, mushroom and egg. Wow – it doesn’t really get any better then this! And, good thing, this will pass as lunch, or dinner (or as a starter) as well, so usefull, at any time of the day. This is how it goes…
Today also Albin, my son, had his first day back in school. (9th grade – here he comes, my big boy!) He got to choose what he wanted for breakfast and this was it: Yoghurt with fruit and chocolate müsli (+ a few extra almond slices sprinkled over) and blueberry scones (without the carrots!) with butter. To that an actimel (boosting the imune system can’t be wrong at school start) and his favorite tea – a fruit/berry tea called “gebrannte mandel” – meaning “roasted almonds”. The tea is from “Tee Gschwendner” here in Luxembourg, and is also lovely when made as ice tea! (a tip for my German and Luxembourg readers)
I made the scones fresh this morning. If you prepare the dry ingredients the evening before, this does not take very long – and scones are best when fresh out of the oven, so it’s totally worth it!
If you have read a few of my older posts you will know that I am a big breakfast fan. Scrambled eggs are a staple on our table these days and also any dinner left overs we have in the fridge. Fruit of course and at this time of the year when plums and grapes are in season we have lots of them. Add some sausage / salami and cheese to this and of course a cake or muffins…. you get the hang of it – we go all in!
As inspiration – two pictures of this mornings breakfast table:
There is – scrambled eggs, cheesecake brownies, grapes, plums, mirabelle plums, green beans, cheese and salami platter, and even mashed sweet potato and root celery (lovely cold on the day after!).
It’s becomming obvious. I have a thing for breakfasts! There is something very special about that time of the day. And since my son is on a school trip and my daughter has a fever – I was in no rush this morning.
Thawing frozen spinach. Whisking the eggs before adding them to the pan.
I love how our coffe tin has text in Arabic and the tea tin in Danish… Coffe tin was bought during our years living in Dubai. The tea tin was a gift from my sister who lives in Denmark. I adore both and just re-fill them.
The end result – my plate. Scrambled eggs with spinach and sausage, grilled bell pepper, grilled tomatoes and some fresh goat cheese. And then, after taking this picture, I sliced a banana over the whole plate! I know I’m weird – but I just LOVE sliced banana with my scrambled spinach eggs in the morning. Actually – I love sliced banana on pretty much anything!
Enjoy your day!