All posts tagged: brunch

Olive Oil Drop Biscuits with Goat Cheese & Rosemary

Yes, biscuits made well are a thing of unbelievable perfection. However, we don’t always have time to make a “real” biscuit considering there are full episodes of Absolutely Fabulous on Youtube and stomachs are growling. And by proper biscuits, I do mean the kind where you need to roll out the dough, cut the dough, try to keep the dough cool and bake them until they glow in the oven’s warm love. But, forget about those when you don’t have time, because this drop biscuit recipe is absolutely fabulous itself! I didn’t have butter. But, I had olive oil, fresh rosemary and goat cheese. I knew I could whip something up because those ingredients are gold around these parts. These biscuits take about half the time as a traditional biscuit but hold amazing flavor and ….let’s be honest….when is a chunk of bread fresh out of the oven ever THAT bad?? Remember with a drop biscuit, the main thing is not to over-mix the batter and  just leave it be once it’s mixed. If you keep messing …

Cafe Able | A Review

You can check out my short & sweet review on Pinstory! In my latest attempt to get over to Garosugil (Sinsa) area more often, I got my lazy butt out of my bed on Saturday and sauntered over for a late-ish lunch. I recently scoured the area for restaurants and cafes to try in another blog post (see it here!) and so I knew exactly where I was headed, Cafe Able. The farm to table movement is slowly progressing here in Seoul and we are all the better for it. The service is great and the food came out very fast. I’ll be headed back there for a dinner soon because I’d really like to try their pasta and pizza. (I can honestly say I never look forward pasta and pizza in Korea). Or I’ll go back for brunch and get the amazing french toast loaded with fruit that I saw the couple sitting next to me get. It was a really nice place. I loved sitting and watching two staff members cutting up and organizing fruits …

Happy Birthday, Une Peach!

Just like in real life, my birthday wish is a bit belated for Une Peach. 🙂 In April I passed a year since my first post on this blog. It’s been a fun year as I continue to try and find the right voice and the right posts for it and I have loved thinking about how I want it to evolve. It’s like a living thing sometimes. The next year I will really be working towards weekly posts and more “lifestyle” and less “total food glutton.” But, ironically or not, this post will continue my total food glutton routine as I celebrated the year with a baby Nutella crepe cake! Want to make one? It’s pretty adorable.

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.

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 …

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 …

Beetroot | Quiche

As soon as I saw this recipe I wanted it in my stomach. I saw that color and I saw that crust and I knew it had to be made in my kitchen. I wanted to add goat cheese to this recipe but my hookup is all backed up. It’s probably a hard thing being the only organic goat cheese operation in Korea.  So I substituted tofu for the cheese because I just wanted to give the eggs some creaminess.  The crust is whole wheat white flour but I’ve made it several times with white flour. The beets taste mildly sweet and blends with the eggy creaminess and crusty dough like the best of middle school friends. Ingredients: 3 large beets 2 eggs 1 cup of soft tofu 2-3 pieces of cooked bacon | optional fresh oragano salt + pepper to taste recipe for buttery pie crust | I substituted whole wheat white flour and added 1/4 more ice water. Directions: Peel your beets, brush with oil and place in aluminum foil. Bake in an oven …