Finally another International Breakfast: Mini Dutch Apple Pancakes (the recipe website is abominable!). This was so delicious. Will definitely make this again.
Eggs, butter, sugar, milk, cinnamon, flour, lemon zest — how could this not be tasty!
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This week for our International Breakfast Deb cooked New Orleans-Style Beignets. Very yummy!
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Today’s International Breakfast was Drop Scones/Scotch Pancakes. I had problems — I had the griddle too hot (the recipe didn’t specify) and we had to use way more milk. Also used half the sugar. They were OK but could be better next time. We ate them with butter and jam.
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On this cool, grey, rainy day we had our 15th International Breakfast : Churros. Yum! They were light and airy fingerfood. As usual we had to improvise a bit: an icing bag with no special nozzle, milk instead of heavy cream. It’d be interesting to add chilli to the chocolate.
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This week’s International Breakfast was a risky experiment we won’t repeat. The recipe was more of a memory aid for the writer and we didn’t have Cascaval cheese. So, Moldovan peasant food, Mămăligă, was generally weird. We added scrambled eggs and smoky cheese. Very yellow.
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This week’s delicious International Breakfast was Mandazi African Donuts. Although deep fried, they weren’t oily or greasy. They were perfect, in fact. Would be ideal if you invite folks for afternoon tea. Just prepare ahead of time as the dough has to rest for an hour.
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Today’s International Breakfast, Greek omelet, was delicious. We didn’t have oregano so used mixed herbs. I’d reduce the herbs next time. I realised you remove pips and juice from the tomatoes to reduce the liquid. Very delicious.
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This week’s International Breakfast: Reina Pepiada: Venezuelan Arepas with Chicken and Avocado. We were able to buy the P.A.N. cornflour online. These would be great for taking for a packed lunch or on a picnic.
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Our International Breakfast this week was Korean Banchan — Steamed White Rice, Gyeran Jjim, Sigumchi Namul, Pan-Fried Tofu with Dipping Sauce, miso soup. We invited friends to share with us. It was very filling and tasty.
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This week’s International Breakfast was Gallo Pinto (Costa Rican Beans and Rice). We didn’t have the Salsa Lizano, so made do with Worcestershire Sauce. This was easy and delicious and I’ll be making it in future for dinner.
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This week’s international breakfast was Lablabi (Chickpea Soup) - Traditional Tunisian Recipe. Even without the caraway it was very delicious. A chunky bread would have been better than the soft white sliced we had. Long prep time, with soaking chickpeas overnight.
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Darn! We’re making another International Breakfast today and somehow ground caraway fell off the shopping list (it was on the list, but fell out of my brain). We’ll need extra imagination today. Plus, added to the list is mortar and pestle for grinding seeds that were available.
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Our International Breakfast this week is Paratha from India. We made Palak Paneer Paratha. There was too much just for breakfast, so I guess lunch is organised too. 😀 Spinach was fresh from the garden.
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This week’s International Breakfast was our version of an Egyptian meal: Ful Medames: Ful medames is pre-Ottoman and pre-Islamic. It is probably as old as the Pharaohs. We didn’t have bread and forgot the garlic. All good, and we have a whole kilo of beans to use up…
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This week’s International Breakfast was a version of Teishoku Traditional Japanese Breakfast. It was delicious, though a bit of a faff to make. The omelette in particular was very yum. For various reasons we didn’t have any pickles, but their sharpness would have been good.
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This weeks International Breakfast (at lunchtime) was Russian Sweet Cheese Pancakes Syrniki (Made with Curd Cheese), which we made with Ricotta, because that’s what we could buy. Not bad for a first try.
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As we continue our weekly International Breakfast series … last week it was Mexican Huevos Rancheros and this week Swedish Rye Crispbread with eggs and fish roe, which we supplemented with cream cheese, tomatoes, cucumber and ham (and ate at lunchtime). This is fun.
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Inspired by @flish cooking meals from different countries and wanting a weekly ‘date’ with Deb, we’re having an International Breakfast together once a week. Today we enjoyed Italian Ricotta Pancakes which were light and tasty. We added lemon juice. We were ‘in Florence’ this morning.