So apparently 2017 was the year of the Buddha bowl.
I’m not one to stay on trend, so I’m a little late getting on this bandwagon. But I’m loving bowls at the moment. Poké bowls, Buddha bowls, nourish bowls (to a lesser extent, smoothie bowls), you name it! Because hey, it means that eating colourful veggies is finally cool!
Inspired by Tinker Northcote’s Mango and Saffron Panna Cotta, this Breakfast Panna Cotta is a simple combination of coconut panna cotta and seasonal fresh fruit. It is sure to brighten your morning!
My usual breakfast on a weekday is a bowl of cereal. Yes, it’s not the most exciting I’ll admit. But it means I always get one serve of dairy by 9am in the morning, it’s easy, cheap and I can mix up the type of cereal I buy to get a bit more variety.
So when it comes weekends, I’m usually more into a savoury cooked breakfast. Something along the lines of eggs and toast- if you read any of my café reviews, you’ll probably notice I almost never order granola or muesli. Or anything sweet for that matter!
This Breakfast Panna Cotta Granola Bowl is one of the few sweet, cold dishes that I would actually order at a café. Would being the keyword, as I’ve yet to order one, but the combination of a silky smooth panna cotta with fresh fruit and berries sounds good to me!
I know there’s a number of cafés which offer breakfast panna cotta bowls in Sydney, but I’ve yet to come across one that plated quite as beautifully as the one from Tinker Northcote. Which unfortunately, is in Melbourne. Not to worry, I do enjoy recreating dishes from cafés so their version of this dish served as great inspiration for me!
I must admit that I’ve never really been a big fan of Hollandaise. Knowing that it was just an emulsion of butter and egg yolk didn’t excite me all that much, and it really doesn’t add all that much for me- to be honest I’d much rather have my poached eggs on toast with just a sprinkle of pepper. It has however grown on me, even if only slightly, a result of living in a household that loves their Eggs Benedict for breakfast. And although I have made a quick Hollandaise on a couple of occasions, I have been on a hunt for a healthier version of this classic sauce.
Quick post today!
I’m a huge fan of pancakes, but besides the one time I made chocolate pancakes, I’ve always stuck to the same trusty pancake recipe whenever I whip up a batch for brekky. Ever since my trip to Japan, where pancakes come in all shapes, sizes and flavours, I’ve been a little obsessed over pancakes and thought I’d start experiemting with some other recipes.
Seeing as I had half a tub of ricotta left in the fridge, I thought I’d try these famous ricotta hotcakes that people have been raving about for years. Perhaps I had my hopes too high, but to be very honest, I wasn’t too impressed. Nevertheless, they’re light and fluffy and quite pleasant to have- although I probably will be experimenting with other pancake recipes next time!
Ricotta Pancake Recipe
- 1.33 cups/ 340g Ricotta
- 0.75 cup Milk
- 4 Eggs separated
- 1 cup Plain Flour
- 1 teaspoon Baking powder
- 1 Pinch of Salt
- 50 g Butter
- Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
- Sift the flour, baking powder and salt into a bowl.
- Add to the ricotta mixture and mix until just combined.
- Place egg whites in a clean dry bowl and beat until stiff peaks form.
- Fold egg whites through batter in two batches, with a large metal spoon.
- Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch).
- Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides.
- Turn hotcakes and cook on the other side until golden and cooked through.
- Transfer to a plate and quickly assemble with other ingredients as desired
Adapted from Lifestyle Food
Berry Nutritious http://berrynutritious.com.au/
Getting out of bed isn’t an easy thing for me, but if there’s one thing that will get me up, it’s breakfast!
We’re not huge breakfast people in our hoursehold- it’s usually a rotation between our standard ‘Western Breakfast’ (i.e. your typical big brekkie- eggs, bacon, baked beans etc) and our ‘Asian breakfasts’ (i.e. noodles of some sort). But any kind of food is enough reason for me to get out of bed 😉