Spicy satsuma & maple Dutch baby

in Breakfast, Taste -

This irresistibly delicious, sugar and dairy-free spicy satsuma & maple Dutch baby is sure to become your new favourite weekend breakfast.

Spicy satsuma & maple Dutch baby

After just sharing these impossibly chocolaty, fragrant brownies, I’m back to playing with the irresistible mandarin family. At the moment, as it always happens around this time of year, there is an exceeding abundance of citrus in my kitchen. While lemons and limes are favourites throughout the year, come December I’m drawn to other beautiful citrus as well and buy them time and time again. I don’t particularly crave eating them raw (I often find them too acidic) but I love everything else: their colour, fragrance and how they can transform almost every dish they are added to into a wintery wonder: like this sweet & salty hearty salad or them gooey brownies– and how lovely would they be added to this dried fruit & nut couscous?

Spicy satsuma & maple Dutch baby

So a few days back, walking hungrily into the kitchen on a snowy, perfectly wintery Sunday morning, I was only too aware of two things: I was making a Dutch baby and satsumas would somehow be involved. Almond milk, thick amber maple syrup, lots of cinnamon, a pinch of ground cloves and another of nutmeg, eggs and citrus, of course: a whole satsuma zested and half a lemon too. Vegetable oil in a hot pan, 15 minutes in the even hotter oven, done. So very wintery, so appropriate for these lovely flame-coloured beauties. Some smooth mascarpone of the side, a couple drizzles or more of maple and crunchy walnuts dipped in honey and we have ourselves a breakfast feast exactly fir for the season.

Spicy satsuma & maple Dutch baby

Spicy satsuma & maple Dutch baby

WHAT

3 large eggs, at room temperature

2 tablespoons maple syrup

1 cup almond  milk, at room temperature

1 tablespoon vegetable oil

1 small satsuma, zest only

1/2 lemon, zest only

3/4 tablespoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

130g all purpose flour

a pinch of salt

2 additional tablespoons vegetable oil

to serve: 

1/2 cup softened mascarpone

additional maple syrup

satsumas

HOW

  1. Preheat the oven to 250ºC with a medium sized cast iron skillet or frying pan in it.
  2. Place the eggs, maple and almond milk in a blender and blend until frothy and combined. Add the oil, zests, spices and blend again. Finally, add the flour and salt and incorporate by running the blender one last time.
  3. By now the pan should be very hot, so remove carefully from the oven and add the remaining two tablespoons of vegetable oil; swirl it around so it coats the pan and quickly pour in the batter.
  4. Immediately place back in the oven and bake until the center is cooked and the edges are golden brown and puffed, about 15′.
  5. Carefully remove from the oven and serve straight away with ample maple syrup, mascarpone and satsumas.

 

 

Apple, blackberry & cinnamon jam

in Breakfast, Desserts, Taste -

This apple, blackberry & cinnamon jam is thick, as sweet as it should and has made me fall in love with apples all over again! 

Apple, blackberry & cinnamon jam

Ever since I moved to London, every autumn, without fail, I find my self in awe of all the apple varieties available: there’s small, sour ones, with light pink and green flesh; and bigger ones, very sweet and very pink; shinny green apples, crunchy and juicy, perfectly sour and refreshing; and then others, large and brownish, with a subtle sweetness which reminds me of pears. One is truly spoilt for choice and one is hopelessly enamoured every year, all over again.

I buy large quantities and I slice and sometimes peel and eat at least one a day; I freeze for smoothies and grate for spicy oatmeal; they’re added in cakes and pies, often alongside juicy, blushing pears, or eaten hungrily, on the spot, with just a drizzle of tahini and another of honey. They’re set aside to be used in warming stews, with sprigs of rosemary or tarragon and sweet potatoes, or even added to buttery mash for a touch of sweetness. Autumn is for apples, every year, and every year I am without fail hell-bent on celebrating apples as I should: often, repeatedly, enthusiastically, hungrily. [READ MORE]

Green baked eggs with spicy yogurt

in Breakfast, Savoury, Taste -

These delicious green baked eggs with spicy yogurt are packed with crunchy cavolo nero & fresh herbs. Serve with a good drizzle of olive oil & crusty bread.

Green baked eggs with spicy yogurt

It’s been a while since I last posted an egg recipe here; In fact, it’s been a while since I last made eggs. I vaguely remember a sad looking, deflated, dense Dutch baby, which somehow found its way into our breakfast table back in August – after that, there has been radio silence on the egg front. [READ MORE]

Garam masala, pumpkin seed & dried cherry oatmeal

in Breakfast, Taste -

Fragrant and delicious, this garam masala, pumpkin seed & dried cherry oatmeal will make you reconsider oats for breakfast once and for all.

Garam masala, pumpkin seed & dried cherry oatmeal

In my mind, breakfast is always a little slow and somewhat indulgent; I try to extend this vision to reality as well, as it truly is my favourite meal of the day, regardless of the time I have it (very early, during the week, a little later on the weekends), those I share it with and its contents. There may be eggs or fruit, pastries of a wide variety or toast; it may be just a humble bowl of oats but even then, even in a hurry, even in the gloomy morning light, I try to keep with my little morning rituals and make breakfast somewhat of a feast. [READ MORE]

My favourite green smoothie

in Breakfast, Taste -

Delicious and refreshing, filled with green veggies, apple, ginger and turmeric, this is a winner all around.

My favourite green smoothie

A few days ago, it was all about salted caramel sauce. Today it’s about my favourite green smoothie. But really, honestly, essentially, it’s all about balance. It really is.

Αs beguiled I am with chocolate and butter (there’s few things as satisfying as a big fat chunk of dark chocolate or thick layer of french or irish butter on crusty bread, topped with a pinch of fleur de sel) I also LOVE green smoothies. Using a blender is apparently better than a juicer, as more fiber is retained, keep them on the thick side and enjoy them profoundly every time. I love how refreshing they are, I love that I can taste every single ingredient and I am crazy about their beautiful colour. [READ MORE]

Persimmon & apple french toast

in Breakfast, Taste -

persimmon-apple-french-toast

My love for breakfast has been well documented here. I’m down for almost anything, almost every morning. Οn week days, I like to keep things simple with quick smoothies, full of goodness and flavour, or crunchy and perfectly sweet homemade granola, a nutty bar or hot and creamy quinoa. Some days though call for eggs and I’m so down with that as well. Creamy and pretty? Yes, please. Saucy & spicy? A thousand times yes. And let’s not forget chocolate: in a pudding, or spread on warm crusty bread or mixed with booze for the perfect morning warmer. I’m in for all of the above. [READ MORE]

Baked peaches & mascarpone

in Breakfast, Desserts, Taste -

Baked peaches & mascarpone

When summer approaches and along with it come all the beautiful seasonal fruit, peaches somehow escape me at first. I go crazy over strawberries, blueberries, blackberries and raspberries; I’m smitten with nectarines and then, in the middle of said love affairs, I see peaches. And every time, I just can’t explain why the escape me- especially the small, flat ones. They are so cute and pretty and aromatic, I want to grab all of them, take them home, look at them for a few days and then play with their soft, pink skin. Are you with me? [READ MORE]

White chocolate & strawberry Dutch baby

in Breakfast, Desserts, Taste -

White chocolate & strawberry Dutch baby

I think I first came across the photo of a Dutch baby on Pinterest and was instantly smitten. I mean, what’s not to love? A giant pancake, perfectly puffed, perfectly golden brown, perfectly dusted with icing sugar. It really was love at first sight. The following day, I had my first go at that beautiful XL pancake and fell deeply, madly in love. I haven’t stopped making them since and our love affair grows stronger every time. [READ MORE]