All posts tagged: breakfast

Mushroom & Egg Tart

HOW super cute is this tart? It would make the most darling centerpiece for your next brunch, amiright? It’s not technically a quiche, although it looks like one, there’s no cheese, no dairy at all actually. It has a layer of mushroom paste under the egg and extra mushrooms and greens on top. The tart crust is from an awesome coconut oil pie dough recipe that I use now for all my pie needs. It’s vegetarian/non dairy but could be transformed into whatever you would like. Give it a whirl! The most time consuming part is making the mushroom paste but this recipe yields a lot and you can use the leftover for things like dips, pasta or dumplings. Or fried dumplings…like me.  Mmmmm…fried. My tart pan is itsy bitsy so I had extra dough and mushroom paste.

Vegan | Strawberry Banana Bread

Quick breads are the best….dessert, snack, breakfast…the best.  I also love the whole “dump everything into this bowl and mix it up then bake it” kind of recipe. It’s the lazy-lady’s everything. And that’s what this is, basically. It’s chock full of strawberries and bananas so its just perfect for these slightly warmed up days. Can you feel it, guys??  It’s almost spring!! Eat some quick bread and get outside!

Corncakes + Eggs

On the weekends, New Year’s resolution or no resolution, I need hearty breakfasts. I don’t need a lot of creams, cheese or meat but I do need protein AND carbs. Corncakes are so amazing for breakfast. They can be sweet or savory and with a little butter they just glide into your stomach. I managed to eat healthy but still felt glutinous. My favorite combination. You can really lush these corncakes up with more ingredients ( I just used what I had ). Adding corn, green onions, peppers, etc., to the batter can really up the ante here.  Have fun, go crazy, kids!

Vegan | Buttermilk Biscuits

You aren’t going to know that this are vegan except for the fact that you made them. Honest. Don’t even tell anyone, just serve them. Make it a big surprise later!  That was always my favorite trick when I sneaked veggies into something so my step dad and brother would try something I made.  (Sorry, guys!  You need your vegetables.) This is a great recipe. Super easy, as biscuits should be. Light and fluffy from the time they’re out of the oven. Great with both sweet and savory insides. The tricks are as such for wonderful biscuits:   1. Use ice cold butter. Pop your butter and flour in the freezer even for five minutes after you’ve broken it up.  2. Use cold, cold soy milk. 3. Don’t handle them too much. The reason I make mine square was so I didn’t need to handle them more to form them into circles. 4. Make sure they touch so they bake evenly.  Ingredients: 2 cups flour 1 Tbsp baking powder 1 Tsp baking soda 1/2 Tsp salt 4 Tbsp …

Artisan Bread

Think you can’t make bread?  Well…maybe you’re right. I mean, you know yourself pretty well, I’m sure. But, if you’re willing to give it another shot may I suggest this super duper easy artisan bread recipe?  I literally made two full loaves within a few hours. |Would have been less if I had a proper oven.| I made these two loaves thinking I’d use them both for my Thanksgiving soiree.  And just like all my best laid plans, I ate it. I ate an entire loaf by myself before Thanksgiving ever begun. I think that is a testament to how delicious this bread is. However, it might just be a testament to my lack of self control. Ingredients:  1 1/2 cups warm water 1 package yeast 1 teaspoon salt 3-3 1/2 cups flour |can use either AP or White Whole Wheat| handful of cornmeal to coat the pan |optional| spices and garlic salt Directions: Dump your yeast into the warm water. Make sure its warm enough to wake up the yeast but not scalding so it doesn’t …

Savory French Toast

I’m not even joking, if a restaurant made this meal for me I’d happily shell out 20 bucks for it. (This is, of course, going by Western food prices in Korea.) This is one of the best brunch foods I’ve ever made and for good reason. Most of the time if I go into the kitchen I don’t really have much of a plan. At times I use recipes and I adjust and change them to fit my needs, tastes and available ingredients pretty much at a whim.  But, today, I researched the best way to make a crispy on the outside, creamy on the inside French toast. I went to a bakery 15 minutes from my home because I knew they had for real rustic French bread. I thought about what vegetables would taste the best with the eggy bread. I thought about what type of “syrup” was needed. So, the bottom line is, thinking about things ahead of time really paid off here. It’s amazing and pretty much my own recipe.  Bragginess :D. …

|Revisiting| Chloris Tea Room

Click the picture to see my original review of Chloris Tea Rooms! I promised to go back to Chloris and try their breakfast/brunch and, unlike my exercise/my not eating white rice/my sweeping my floor everyday promises,  I actually made good on that promise! The breakfast foods are not spectacular, but in all honesty, not that bad. I would certainly eat them again since the place is close and it’s actual Western food. The eggs Benedict had perfectly poached eggs, bacon and the addition of a tomato, which I quite liked. The sauce was meh. Not flavorful, a bit too thick for my tastes and just not that memorable.  I kept thinking if they roasted the tomato and added some salt and pepper to the sauce, it would have elevated to taste up to pretty damn good. The french toast was amazing…best thing they had. It is not that hard to make French toast but its amazing how soggy some of it can be if the cook isn’t careful. This french toast, made from a thick …

Le Brunchic | A Review

  I got it into my head that I just had to try this place after I saw it reviewed on A Fat Girl’s Food Guide to Eating in Korea. I love her blog and all its tidbits about restaurants in Korea as well as recipes. If she liked this brunch, I was pretty confident it was real western food. I only have a couple minor complaints and I’ll just get them out of the way first. This brunch place has amazing decoration. Again, its modern and industrial, like so many of the more trendier places popping up. But there’s not view because its in the basement of a mall. An amazingly beautiful mall. But, a mall nonetheless. Now having googled the restaurant, I see there is a branch in Sinsa-dong on the street level.  I’ll be trying that one next :D. Second, and more importantly, don’t let people order the monstrosity I saw a couple order right next to me.This couple,  who were obviously in the very early stages of dating and super cute, tortured …

|Whole Wheat| Bagels

Ingredients: 1 1/2 cups warm water 1 tablespoon sugar 2 teaspoons salt 1 ½ teaspoons package active dry yeast 4 1/2  cups all white whole wheat flour 1/4 cup butter, melted 10 cups water 1 egg yolk with 1 tablespoon water Toppings: Salt + Pepper, Sesame Seeds, etc… Directions:  Combine warm water, sugar, salt in a bowl but don’t mix it. Add the dry yeast to the top of the water and let sit for 5 minutes. Mix in the flour and butter. Continue to mix until the dough comes together. For the next 7-10 minutes you will be working your arm muscles. Turn out onto a lightly floured surface and knead the dough until the rough wheat flour turns soft and pliable in your magical hands. In a bowl coated with oil, plop in your dough and let sit for an hour so it can double in size. Preheat oven to 450 F. Heat your water until it boils. Separate your dough into equal parts. Roll into a ball. Make a hole in the middle …

Baked Eggs in Spinach

1 1/2 cup Spinach and kale, cooked 3 Eggs 1 tomato, sliced 4-6 heads of garlic, minced 1/2 a yellow onion 1/2 a large carrot, shredded 1/2 cup of red wine salt + pepper to taste 1/2 cup shredded Parmesan cheese 1 teaspoon chopped fresh rosemary olive oil Saute the spinach/kale mixture separate until most of the water is cooked out…and set aside in a bowl. Add olive oil to a warm pan and drop in the onions, carrots and garlic. Stirring often, cook until onions are translucent. Add salt and pepper. Add the wine and tomatoes. Cook until much of the liquid has been cooked out of the mixture and the tomatoes are soft. Once cooked, add to the spinach with the rosemary and cheese. Lightly grease an oven safe dish. Turn mixture out into the dish. Separate three holes for the eggs. Add your eggs to the holes. You may need to pinch the edges of your mixture together higher to keep the eggs from touching and ruining your aesthetic. Bake at 450 degrees for about 10-12 minutes. …