Spring Breakfast Eggs and Good News

Followers, I apologize for the lack of blog post the past month – time is running and unfortunately someone decided only to give the day 24 hours. We are in the process of packing down our entire life to move, and not just a few miles but from one continent to another 😀

As I’ve probably mentioned in other posts, I fell in love with the States when Chris brought me to Atlanta back in 2009. We had only been outside the airport for a moment we I said: “this feels like home”, and now  4.5 year later it is going to be my home 😀
I am overwhelmed with happiness that a year long dream became a plan, and that plan finally seems to be reality within the next 5 weeks.

Relocating from one continent to another also means that we are trying to sell as many as our things as possible, so that only few things will have to be shipped. As we also sell our kitchen tools, we will run into some trouble when cooking, so for the next month or two (until we have found something to live in, and bought some kitchen tools) the blog post will be rather simple, contain restaurant review from Atlanta, New York and Austin (TX), and so on….

For those of our followers that live in the US, we would be happy to receive restaurant recommendations, good advice on where to go and where not go – actually we’ll take any good advice at the moment, and will probably also ask many many questions 🙂

And now to the actual content of this post – my favorite breakfast Spring Breakfast Eggs. I make these eggs quite often as they are quick and easy, contain few ingredients and tastes delicious – what more can one ask for?

 

Ingredients (4 servings)

8 large eggs

1/4 cup cream

1/4 cup aged cheddar cheese, shredded

Salt & pepper

1 tbsp. butter

Herbs for garnish (I’ve used chives, watercress, pee shoots, red window box wood sorrel and nasturtium but choose your favorites).

 

Whisk the eggs together in a mixing bowl. Melt the butter at medium heat in a frying pan. Add the eggs and stir once in a while to mix. Add cream and shredded cheddar just before you think that your eggs are done, mix to combine and season with salt and pepper.
Turn off the heat and stir until the cheese is melted and the cream is incorporated into the eggs.

Transfer the scrambled egg to a plate and garnish with lots of fresh herbs – I prefer to use seasonal herbs, but choose your favorite (my own favorites are chives, cilantro and pee shoots) 🙂

Serve for sunday brunch with your loved once or make it after a trip to the gym (if you’re like me – “I believe in Fitness” – you can bring the eggs to the gym, to eat within the first 30 minutes after finishing workout).

These eggs is perfect for brunch together with these orange pancakes  and a glass of sweet and colorful carrot and clementine juice.

Spring Eggs

Bon Appétit!

Ingredients (4 servings)

8 large eggs

0.6 dl cream

0.6 dl aged cheddar cheese, shredded

Salt & pepper

1 tbsp. butter

Herbs for garnish (I’ve used chives, watercress, pee shoots, red window box wood sorrel and nasturtium but choose your favorites).

 

Moist and Crispy Donuts with Sugar Coating

The Demant family is definitely a donut loving family, so it hurt our greasy hearts that we are not able to buy good, soft and greasy donuts in Denmark. Several places sell donuts but most often it is just a heavy and dry chocolate covered replica of a donut… One could wonder if the ‘creaters’ had ever tasted a real good donut – like those from Crispy Krem 😀

The recipe for these donuts is actually a CRONUT recipe (for those of you who do now what cronuts is, the easiest way to describe them is that it is a love child between a donut and a croissant). Actually we are not allowed to call it cronuts, as the ‘inventer’ has gotten copyright on the name – how wired is that??
Well, to get back to the recipe the butter was a little to soft and I blended it a few seconds to long so the flour mixture ended up being small crumbles instead of large one. Another thing which I did wrong (if the result were to be cronuts) was that I properly folded a rolled the dough to much without there being any flour between the layers, but as you can see on the pictures below it all ended happily with perfect moist, crispy donuts – actually my very first home made donuts 🙂

Donuts are actually easier to make than expected, but this recipe takes at least 12-15 hours including the resting time. I do not know if all donut recipes take that long, but I definitely believe that the long resting time has done something good for the end result – but try it yourself and leave a comment with your opinion 🙂

 

Ingredients (14 donuts)

1/4 cup water, room temperature

1/4 cup whole milk, room temperature

2/3 cup butter, cold

2 cups flour

2 tbsp. sugar

1 tbsp. dry active yeast

1/2 tsp. salt

1 cup canola oil for frying

2/3 cup sugar for coating

 

Combine water, milk and yeast in a mixing bowl and stir for a few seconds. Cut the cold butter into small cubes and place it in a blender together with flour, sugar and salt. Blend for a few seconds until butter and flour begins to crumble.IMG_1597

Add the crumbled flour mixture into the wet ingredients and use a plastics spatula to combine. IMG_1598

Pour the combined dough onto a floured surface and form a ball. Place in a bowl and cover with plastic wrap. Let rest in the fridge for 2 hours.IMG_1599

Place the rested dough on a lightly floured surface and roll it out until it is approximately 1/2-inch thick. Fold and repeat the process 4-5 times. Fold the last layer three times, wrap it in plastic foil and fridge over night.

Unwrap the rested dough and roll it out on a slightly floured surface. It should be approximately 2/3 inches thick. Use a 2 1/2 inch pastry cutter to cut out 14 donuts, and a 1 inch pastry cutter to cut the hole in the middle of the donuts. Place the donuts on a piece of baking paper, cover with a kitchen towel and let rest for an additional hour. IMG_1604

Place the canola oil in a frying pan and turn on the heat. The oil is perfect at 300F. Fry the donuts for 2-3 minutes on each side or until golden brown.IMG_1605 IMG_1606

Let the fried donuts rest on a piece of paper towel for a few minutes until dry, then turn them in the sugar 🙂

If you do not plan to eat them all at once, you can store them for 2-3 days in an airtight container at room temperature.IMG_1608 IMG_1609

Bon Appétit!

 

Ingredients (14 donuts)

0.6 dl water, room temperature

0.6 dl whole milk, room temperature

150 g butter, cold

250 g flour

2 tbsp. sugar

1 tbsp. dry active yeast

1/2 tsp. salt

2.5 dl canola oil for frying

1.6 dl sugar for coating

Raspberry Yoghurt Ice Cream

Almost everyone we know LOVES ice cream and could eat it every day if possible 🙂 But we also know that most ice creams contain a large amount of fat which we try to avoid in our everyday cooking.

Instead of dropping the everyday ice cream, you can choose a variation which is both tasty and much less fatty: yoghurt ice cream. The yoghurt chosen for this ice cream contains 0.5% fat but many recipes use Greek Yoghurt with 2-10% fat, so the choice of yoghurt is only a matter of taste. I used a low fat variation, as it is the yoghurt I eat for breakfast every day and had some leftovers.

The raspberries are from our own garden and has a fabulous combination of both sweets and sour flavours. I only use the raspberry juice, as I hate getting the small cores between my teeth, but once again it is a matter of taste!

Hope that you will find this ice cream as delicious as we do 🙂

Ingredients (4 servings)

2 cups raspberries

1 1/3 cup yoghurt, natural

4 egg yolks

1/2 cup sugar

1/5 cup water

Blend the berries and strain the juice through a strainer. Fold the juice into the yoghurt and set a side while preparing the rest.

Place water and sugar in a sauce pan bring to a boil. Let boil for 2-3 minutes, stirring occasionally.

Whisk the egg yolks together. Slowly pour the hot sugar mixture into the egg yolks under intense whisking and keep whisking until the mixture is thick and light yellow (like eggnog).

Pour the mixture into the yoghurt and stir until combined. Pour into your ice cream maker and let run for 40-45 minutes. Transfer the ice cream to an airtight container and freeze for at least 1 hour before serving.

Serve for brunch with honey roasted nuts and fresh berries or for dessert after a heavy dinner.

IMG_1573

Bon Appétit!

Ingredients (4 servings)

250 g raspberries

3 dl yougurt, natural

4 egg yolks

120 g sugar

0.5 dl water

Easy Leftover Brunch

Last night we had Buffalo chicken wings with blue cheese dressing and Italian tomato salad. We were not as hungry as we thought when we made it, and therefor ended up with some leftovers which we decided to use for brunch today 😀

We admit that it is an untraditional brunch, but it is definitely not the last time that we’ll make it! As we only had 4 chicken wings left, we also made some Popeye eggs which was perfect when combined with the spicy chicken and the fresh tomato salad.

 

Buffalo Chicken Wings

Italian Tomato and Mozzarella Salad

Popeye Eggs

Serve with a good cup of coffee and a glass of freshly squeezed orange juice (or a cold beer if it is hangover day :-D)

IMG_6259

Bon Appétit!