Breakky

A breakfast post. Simply because breakfast is my favourite meal of the day and it is the best of all. 

I am a cereal girl, so I always stick to cereals during week days. Milk and cereals are my go-to breakfasts. However during weekends I usually go for toasts with jam, butter, peanut butter. On occasions, we would have English breakfasts with baked beans, egg, bacon and mushroom. On rare occasions, I would make waffles because who doesn't like crispy waffles drizzled with maple syrup or honey. 

Moore & Moore Cafe (Breakfast)

A quick one: breakfast at Moore & Moore Cafe. It is situated next to Notre Dame University in Frematle. The furniture and setting are quite rustic and there is that vintage style feel to the place. Most of the art and decorations are made from what seem to be recycled items, which is pretty cool. The food was delicious, all the food ordered had a buttery bottom crust. Overall, it's quite a nice cafe.

Hot chocolate

Croissant with ham

Salmon bagel

Panini on the far left

Oats (two-way)

Did you know that oats is a superfood? I bet you did not. If you think about it though, it appears to me that every food item is a super food on its own. Personally I feel there is no reason why  we should classify them when each of fruit/vegetable/meat/grain/oil has its own nutrients and benefits. My say is that healthy eating stems from creating and maintaining a balance of what you eat. Yes, you need sugar and fat in your diet, not necessarily in large amount but both are definitely essential to sustain your health. Plus, by eating different dishes and trying need flavours, you open your taste-bud.

Back to the topic of this post, I had a box of uncooked oats on hand and after some thinking, I decided to create 3 dishes. First is some homemade muesli, second condensed milk cookies and finally granola bars.

You will see what I am talking about with the pictures below:

Drizzle some oats, nuts, seeds and apricot with maple syrup and put in the oven (180 degrees) for about 15 minutes (mixing halfway through) until golden.

These cookies are made with condensed milk and are super delicious.

Mix your muesli mix with condensed milk and bake for about 30 minutes until the top is golden crisp and you'll end up with homemade granola bars.

Breakfast and cheese

Here is a few snaps of my weekend breakfast. As it has long been said, breakfast is the most important meal of the day and  I definitely reinforce this. Eating breakfast in the morning gives your body the energy it needs to go through the day.

During the week, I usually have milk and cereals if I am on the go. If I have more time (because it is winter and admittedly it's hard to get out of bed), I will also have toast- jam/ cheese spread on bread. However on Sunday, we have baked beans and eggs (sometimes bacon) with toast and cheese.

Now the point of this post really is to bring forward two of my all-time favourite cheese spreads from Mauritius- La vache qui rit (Laughing cow) and Kiri. I was pleasantly surprised to spot them at the supermarkets. I used to have cottage cheese (Bulla brand) here which is equally good, but there is nothing better than the creamy texture from the spread cheese, especially Kiri. I only realised that the two are from the same company, since they both have slightly different taste. No wonder they are both equally good. The good thing about the packaging is that both come with individual bite size which means that not only you get to eat reasonably (no indulgence even if you want to), but it will also last longer than if you opened a jar of spreadable cheese.

Crepes

Hi there! I'm back (yay) and with new recipes and good (healthy) food. I hope you're all having a great beginning of the year. I've been off for 3 days and there is already so much to catch up with. To be honest I'm not sure where to start. Okay, rest assured- there is no need to panic.

Alright, it's decided. I will start off with some crepes. This is thin version of the usual pancake and my mom used to make it at home. This recipe is adapted from the cookbook 'Commonsense Healthy Cooking'. This book is amazing and contains countless easy and like the title says 'common' dishes.
These are best served with nutella or maple syrup (since the crepe itself is not sweet, unless you want it to be naturally sweet, then feel free to add more sugar for a sweeter version). At home, we used to fill it with some dessicated coconut sugar mixture and roll it up. Either way, if you have some time to spare or fancy some sweet breakfast (instead of the usual tea/coffee/milk with toast), then trust me, this is a great accompaniment to your brekkie. I forget to mention that it was my first time making crepes by myself and the result was very satisfying. The texture and taste were just wonderful. Now, keeping to my resolutions, I will post the recipe, including photos of the procedures. Enjoy :)

CREPES
Time: 30 min + 30 min standing
Yield: 6 crepes

1/2 cup plain flour
2 eggs
1 cup (250 ml) skim milk
Cooking spray
30g butter
1/2 tbs sugar
1/2 tsp vanilla extract

Directions:
1. Sift flour in a large bowl and make a well. Mix the eggs, milk, sugar and vanilla extract.
2. Pour in the wet mixture onto the flour and incorporate slowly.
3. Cover and refrigerate for 30 minutes.
4. Heat a 20 cm non-stick pan. Melt 1/2 tbs butter and spray with cooking oil enough to cover the whole surface. Pour 1/3 cup of the batter into the pan and swirl. Cook for one minute (until base is golden), flip over and cook for another 30 seconds. Transfer to a plate. Repeat to make 6 crepes.
Sprinkle with dessicated coconut and icing sugar. Serve with maple syrup or nutella (or a fruit puree for a healthier tint).