Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts

Spinach, Onion and Sweet Potato Pancakes

Monday, September 8, 2014

Hey all! I am so happy to finally be back doing this blog thing! I was MIA for over half a year now due to life happening. I know, it's no excuse. But sometimes when things just come up you tend to put other things on the back burner, and thus among those "other things" was my blog. But I am happy to be back! And with that, I leave you with a yummy breakfast or brunch recipe that I have been making for quite some time. I tend to make the batter the night before so all I have to do is fry them up in the morning. Takes little time to do, and I make as many as we will eat for breakfast (since they are better fresh and warm than re-heated later in the day). The rest of the batter I save for the next couple days or freeze in a ziploc bag until I am craving them again (which is pretty often!).

Don't worry if your batter doesn't really look like pancake batter, in terms of runniness. It is supposed to be basically all composed of  the veggies. The flour and milk are just there enough to help bond the veggies together. 

I love topping the pancakes with a scoop (or two!) of sour cream or Greek yogurt! Enjoy!

Spinach, Onion and Sweet Potato Pancakes
Prep time: 5 min        Cook Time: 15 min           Yield: 10-12 pancakes

Ingredients
- 1 cup milk
- 1/3 cup all-purpose flour
- 1/2 cup chickpea flour
- 1 small sweet potato, grated
- 1 small onion, finely chopped
- 2 handfuls spinach, finely chopped
- Olive oil, for frying
- Sour cream for topping (optional)

Directions
1. In a bowl whisk together milk and both flours. Stir in sweet potato, onion and spinach and mix thoroughly.
2. In a large skillet over medium heat, heat the olive oil. Drop spoonfuls of mixture into pan and spread to flatten pancakes. Cook for 3-4 minutes on each side or until browned. Repeat with remaining batter. Top with sour cream. Enjoy!

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Rum-Flavoured Apricot Pastries

Thursday, May 9, 2013

With Mother's Day coming up, I have the perfect brunch pastries you can make for your get-together! They are super easy and so delicious - especially when they are still warm from the oven! I made these for Easter this year and they were a hit! This recipe is from one of my older cookbooks that I ended up modifying since I didn't have some of the ingredients it called for. The original recipe called for brandy (1/4 cup), but since I had only rum flavouring I used that instead. It also asked for pistachios instead of walnuts, but I like the taste of walnuts better in pastries.
Rum-Flavoured Apricot Pastries

It is so easy to assemble as well! Cut puff pastry sheet into 9 or 12 squares, depending on your sheet size. Spread each piece with about 1 tsp apricot jam, leaving about a 3/4-inch border. Top with cream cheese mixture, apricots and walnuts.
Rum-Flavoured Apricot Pastries

Brush border with egg wash. Fold up each corner to the centre and press to make the dough stick. Bake at 425°F for 15 minutes, or until golden. Enjoy!
Rum-Flavoured Apricot Pastries

Rum-Flavoured Apricot Pastries
Prep time: 20 min        Cook Time: 15 min           Yield: 18-24 servings

Ingredients
- 3/4 cup (about 30) dried apricots, thinly sliced
- 2 tbsp rum flavouring (or you can use real rum if you prefer)
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla
- 1 egg + 2 tbsp water for egg wash
- 1 pkg frozen butter puff pastry, thawed and unrolled
- 1/4 cup apricot jam
- 1/4 cup  walnuts, coarsely chopped

Directions
1. In small bowl, combine apricots and rum and allow to stand for 10 minutes so that the apricots absorb the rum flavour.
2. In a separate bowl, beat together cream cheese, sugar, egg yolk and vanilla until smooth. Set aside.
3. Make your egg wash: beat egg and water together.
4. On a lightly floured surface, cut out puff pastry into 9 squares . Spread each piece with about 1 tsp apricot jam, leaving about a 3/4-inch border. Top with cream cheese mixture, apricots and walnuts.
5. Brush border with egg wash. Fold up each corner to the centre and press to make the dough stick.
6. Place each pastry on a parchment-lined baking sheet. Bake in the centre of the oven at 425°F for 15 minutes, or until golden.

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Cinnamon Apple Cake

Thursday, November 1, 2012

So now that Hallowe'en is officially done, I can now start focusing on the holiday baking (yay!). I have begun, well...sort of. I was busy baking this week, making all sorts of new things that I have never made before. Which is why I wanted to give you two recipes this week instead of my usual one recipe per week. I have collected so many pictures from different dishes and dessert I made that I think I will start posting recipes more often.

This one recipe is of my favourite apple cake that I love to make during the fall season. Apples were on sale these past few weeks, so I bought a bag and made these. I absolutely love apples and cinnamon, and when paired together with a simple cake mixture, the results are tremendous. Enjoy and see you back tomorrow for another recipe!


Cinnamon Apple Cake
Prep time: 10 min        Cook Time: 70 min           Yield: 12-16 servings

Ingredients
Cake
- 2 3/4 cups all purpose flour
- 1 1/4 cups granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 4 eggs
- 1 cup vegetable oil
- 1/3 cup apple juice
- 2 tsp vanilla extract

Apple Filling
- 5-6 large tart apples (such as McIntosh, Granny Smith), peeled and shredded
- 1/3 cup granulated sugar
- 2 tbsp cinnamon


Directions
1. Preheat oven to 350°F. Grease and flour a 9x13-inch cake pan.
2. Combine first four dry ingredients in a bowl. In a separate bowl, beat eggs, oil, apple juice and vanilla. Add dry ingredients in three additions, beating each time. At the final addition, beat batter until smooth. Batter will be smooth and sticky. Don't worry - you don't need to add any more juice or oil. The batter should stick to your whisk.
3. To make the apple filling, toss together shredded apples, cinnamon and sugar in a bowl. (I tend to make this first before I even start on the batter, a type of marinade for the apples. This is when the juices are extracted from the apple and combine well with the sugar and cinnamon.)
4. To assemble your cake, pour and spread 1/3 of the batter in the prepared pan. The batter will most likely stick to your spatula, so I use my hands to spread evenly. Cover with half of the apple filling. Spread another 1/3 of the batter. Cover with the remainder of the apples. Top with the last 1/3 of the batter. If you have any juice left at the bottom of your bowl from the apple mixture, pour over-top of the cake. This will add more moisture and juice to the cake when it is baking, as a lot of the moisture will escape.
5. Bake in centre of oven for 70 minutes, or until toothpick inserted comes out clean. Let cake cool in the pan until completely cooled. Dust with icing sugar when serving.

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Easy Brunch Recipe - Spinach and Cheese Fritata

Wednesday, September 12, 2012

A brunch isn't a brunch without a fritata! I decided to make one with spinach since I love spinach, and I know it's not something too strong tasting (in case someone doesn't like spinach). This way I am safe!

Spinach and Cheese Fritata
Prep time: 30 min        Cook Time: 30 min           Yield: 1 pie

Ingredients
- 1 lb. fresh spinach, cleaned and chopped
- 8 eggs
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 cup milk
- 1 cup grated cheese (Mozzarella and Parmesan)
- Seasoned salt to taste


Directions
1. Preheat oven to 450°F.
2. In large nonstick skillet, fry onions and peppers on medium heat until tender, about 3 minutes. Add uncooked spinach. Fry until the spinach leaves are fully wilted, about 5 minutes.
3. In a mixing bowl, beat eggs and milk. Add seasoned salt to taste.
4. In a greased pie dish, pour the spinach. Add the egg mixture and stir until everything is combined and ingredients are distributed evenly.
5. Add the cheese, sprinkling it evenly on the top. Transfer dish in heated oven and bake for 15 minutes or until eggs are fully cooked.
6. Once baked, let cool slightly. Serve with buttered toast and slices of seasoned tomatoes. To season tomatoes: sprinkle sliced tomatoes with dried parsley flakes and salt.

Variations:
Add 1/2 cup bacon pieces.
Substitute Parmesan and Mozzarella cheeses for goat cheese or Swiss cheese.
Add 3/4 cup sliced mushrooms.



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Butterfly Themed Brunch

When I had begun planning for a brunch with my close girlfriends, I initially had no theme in mind. However, after going to my local craft store and choosing out the perfect paper for the invites, a theme had been born! Now my theme was geared around those invitations, shown here.


For the how-to on this easy centerpiece, see my post here.


The blue candle holders were once black, but after some sky-blue spray paint, they perfectly matched the colour scheme of the party!


These napkin ring holders I had made using thin twigs found from the dollar store, twirling the twigs around themselves to form a 2" ring, securing it in place with a dab of hot glue and gluing in place a butterfly found at the dollar store.


I turned these yellow candle holders into pretty flower vases.



And the main course of the brunch was this simple spinach and cheese fritata!


I also served croissants, toast with jam, and bowl of fruit.



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