Breakfast – Scandelights

Recipe: Huevos Rancheros

Published on October 12, 2021 by Hanna1 Comment

Deep-frying corn tortillas until cripsy has been a revelation. I suppose it’s the same as the hard shells you can buy at the supermarket, but it tastes so much better!

That fried corn tortilla is the base for huevos rancheros, a dish I wasn’t sure I would like, but I absolutely adore it. I do cheat with store-bought refried beans, because the M&S ones are really good and comes in a small tin perfect for two portions of huevos rancheros. The other toppings are of course optional but I think there should be avocado, soured cream, some kind of salsa or tomatoes, a fried egg obviously, grated cheese and plenty of coriander and lime.

I could never eat this for breakfast (it is a breakfast dish!); it’s much too filling, but it would be great for brunch or for supper, which is how we’ve eaten it.

Huevos rancheros, serves 2

Inspiration from Matrepubliken.

2 corn tortillas

200 ml vegetable oil

2 large eggs

1 small tin refried beans (I buy from M&S) or homemade

Toppings:

1 avocado, sliced

soured cream

salsa

grated cheese

2 lime wedges

coriander

Heat up the oil in a deep frying pan until 170C. Place one tortilla at the time in the oil and fry until crispy and golden, approx 30 seconds. Turn it around so it’s golden on both sides. Drain on kitchen towel.

In a separate frying pan fry the eggs on high heat. Heat up the beans. Place the crispy tortillas on plates. Add a fried egg to each, divide the beans and follow with the toppings, salt and pepper. Eat while it’s warm.

Recipe: my home-made granola with almonds and raisins

Published on September 18, 2020September 18, 2020 by HannaLeave a comment

Although I have mentioned it on the blog before, I don’t tend to talk about the fact that I have some stomach problems, all the time. But what I can (and can’t) eat of course really effects what recipes I post here on the blog.

If you like me, can’t eat very much dietary fibre, then I hope you can find some good recipes on here. But I do sometimes struggle to eat healthily because most healthy foods are off limits for me. And buying granola is a mine field. There is at least one thing (sometimes several) that I need to pick out before I pour it onto my yoghurt, so it is a lot easier making my own.

Oats, although high in fibre, consists mainly of soluble fibre, which even I can handle some of, so they’re a great base. And so good for you! I toast them until I have crunchy golden delicious-smelling clusters, then add the almond slivers to be gently toasted and then the raisins afterwards.

In general I can’t eat very many nuts, but peeled and sliced almond slivers (or ground almonds) work in moderation, so that’s why I added those. Same with dried fruits; in general I can’t handle it, but a few raisins work. Prunes or apricots on the other hand are a no-no. (Yes, my condition is A LOT about trial and error).

I will say though, that this granola is for everyone! I have given it to neighbours and friends and they all love it. What I really like about it (apart from the fact that I don’t have to pick anything out!) is that it’s not overly sweet, but still delicious. (Just imagine how much sugar that they use in store-bought granolas that taste really sweet! Scary!) But my favourite part – apart from the taste – is the way your whole house smells heavenly as you make it. It would be perfect in a scented candle!

Hanna’s granola with almonds and raisins, 1 large batch

500 g rolled oats

100 g almond slivers

150 g raisins

125 ml caster sugar

125 ml water

50 ml vegetable oil

1 tsp vanilla

2 tbsp honey

a pinch of salt

Preheat the oven to 150C. Cover a baking tray with raised edges with parchment paper. Mix water, sugar, oil, honey, vanilla and salt in a small bowl until the sugar has melted. Pour the oats onto the baking tray and pour in the sugar mixture. Mix with a wooden spoon until all the oats are a little damp from the syrup. Spread out evenly and toast until golden, for approx 20-30 minutes.

Stir and toast for another 10-15 minutes. Add the almond slivers and toast for another 5 minutes. Take the tray out of the oven and leave to cool. Add the raisins and leave to cool completely before transferring the granola to an airtight container. Keeps for a month (but might not last as long).

Recipe: Scrambled Eggs with Parmesan and Crispy Chorizo Crumbs

Published on May 19, 2020 by Hanna1 Comment

Sometimes I have breakfast quite late in the day. I’m not a morning person so sometimes I have my eggs in the afternoon and sometimes I have breakfast for supper, just because I like it.

In those cases I usually want the eggs to feel a little bit more special than my regular breakfast. I love scrambled eggs and toast but with the easy additions of grated parmesan (some in and some on top of the eggs), crispy chorizo crumbs and tomatoes this breakfast dish suddenly seems more appropriate as supper or a late lunch.

I like the crispy chorizo for flavour and texture and instead of thick slices I like these little nuggets in every mouthful, but you could of course go heavier on the chorizo if you prefer!

Scrambled eggs with parmesan and crispy chorizo crumbs, serves 1

2 eggs

5 tbsp cream

salt and peppar

1 tbsp butter

approx 3 tbsp grated parmesan

1 piece of cooking chorizo, 5-10 cm long

1 tbsp vegetable oil

To serve:

cherry tomatoes, halved

chives, chopped

buttered toast

Start by peeling the skin off the chorizo and chop it into tiny pieces. Heat up oil in a small frying pan on medium heat and fry the chorizo crumbs until crispy. Set aside while you make the eggs.

In a bowl, whisk together eggs and cream and season well (approx 1 tsp sea salt flakes and a good grinding of pepper). Heat up the butter in a non-stick frying pan on medium-low. Once the butter has melted pour in the eggs and push them around with a plastic spatula or whisk while they slowly thicken, once they look like a custard with bits in set aside (it cooks further in the hot pan). Stir half of the parmesan into the eggs and adjust the seasoning if needed. Heat up the chorizo crumbs if needed and plate up. Scatter the eggs with the remaining grated parmesan. Scatter with chives and add the chorizo crumbs and tomatoes and tuck in.

Recipe: Brioche French Toast

Published on March 1, 2020 by HannaLeave a comment

We eat poached eggs on toast with crispy pancetta 90% of our weekend mornings together. But sometimes I like to mix it up with something else. Sometimes we have pancakes, or oeufs en cocotte but my most recent favourite is this brioche French toast.

It’s just the perfect sweet weekend treat with the buttery warm brioche, fresh berries, lightly whipped cream and a drizzle of maple syrup. Best eaten after a long lie-in, in your dressing gown!

Brioche French toast, serves 2

4 slices brioche

1 egg

200 ml milk

1 tsp vanilla

2-3 tbsp salted butter

50 ml caster sugar

To serve:

fresh berries

lightly whipped cream

maple syrup

Heat up the butter in a large frying pan on medium heat. Mix eggs and milk in a low bowl with a fork. Quickly dip the brioche slices on both sides in the egg mixture and fry until golden on both sides. Drain on kitchen towel. Dip in caster sugar (with out without a little cinnamon) on both sides and serve with fresh berries, lightly whipped cream and maple syrup.

Our Go-To Weekend Breakfast!

Published on February 27, 2020February 27, 2020 by Hanna2 Comments

Approximately 90% of weekends (and other days with a lie-in) we have the same breakfast (you might have seen it on Instagram). And although not groundbreaking in any way, it’s a really good one: toast with poached eggs and pancetta.

And there are two reasons I would like to share it with you. Firstly, because I get the impression that poached eggs are something mainly had in restaurants; not at home, and since it is (in my opinion) the best way to eat eggs, I find that a bit sad. Secondly, I think everyone should try pancetta instead of bacon for breakfast. It’s so so good!

But why IS this the ultimate breakfast for me? Since I have chronic stomach pain eating in the morning is always tricky for me (I only really have breakfast on the weekends) and sometimes fried eggs are just a bit harsher on the tummy and scrambled eggs, although delicious can feel a bit heavy. Whereas poached eggs are just soothing and delicious. It’s just the egg, with nothing added, cooked in the most gentle way.

And I assure you that poaching eggs isn’t difficult at all. Whoever gave you that impression wasn’t telling the truth. And with my tips below I hope to prove that to you!

Egg poaching check-list:

1. Use the freshest eggs you can find. Why? Because the white is firmer and keeps the egg together more than in older eggs. Also buy good quality eggs – they taste so much better! Organic free range is the ticket. Personally I love Clarence Court’s Burford Browns the best.

2. Add a little vinegar (approx a tbsp for a whole saucepan) to the water. It also helps holding the egg together.

3. The water should simmer – not boil. Small bubbles.

4. Crack the eggs one at a time in a mug and lower it into the water to pour out the egg. Gently does it.

5. If using medium or large eggs put the timer for 3 minutes. Remove the eggs in the order you added them to the pan.

6. Remove the eggs from the water with a slotted spoon. I find a plastic one best but a metal one works too.

7. Have a bowl of cold water ready to put the eggs in when removing them from the pan. Why? To stop the cooking.

8. Lift the eggs one by one from the bowl of water using the slotted spoon. Pay dry with kitchen towel before plating.

9. Add salt and pepper (and maybe tabasco) to the eggs. It elevates them a lot!

And pancetta vs bacon? It’s just a lot lighter, in every way. It’s cured instead of smoked so a much gentler taste which complements the eggs rather than over powering them. Also the slices are thinner so they crisp up nicely but feels airier and lighter and doesn’t leave you feeling heavy full. I hope you try it!

Recipe: rösti with avocado, creme fraîche and lumpfish roe

Published on June 4, 2019 by HannaLeave a comment

This recipe might be the best Scandi brunch recipe yet. Rösti with creme fraîche and lumpfish roe (or bleak roe) is a retro starter from the 1970s that I grew up with in the 1980s and I still eat it regularly now too, but for supper.

By adding avocado the dish feels more current (thanks avocado toast, for that!) than retro even though half an avocado topped with creme fraîche and lumpfish roe was another popular starter back in the day, so all I’ve really done here is to combine the two.

Rösti with avocado, creme fraiche, lumpfish roe and red onion, serves 2

2 large potatoes

1 avocado, sliced

2 large spoonfuls creme fraiche

2 topped tsp lumpfish roe

1/2 red onion, finely chopped

butter and oil for frying

Peel and grate the potatoes on a coarse setting. Shape into two rounds and fry in butter and oil until golden brown and crispy on both sides. Season well. Plate the rösti and top with avocado, creme fraîche and lumpfish roe. Scatter with chopped red onions.

Recipe: Shakshuka with yoghurt and feta

Published on February 6, 2018February 6, 2018 by Hanna1 Comment

At the brunch in December I introduced my friends to shakshuka, which they all loved. It’s such a great brunch dish if there is several of you as you can make the tomato sauce ahead and then cooked the eggs in the oven. If I make a smaller portion for lunch or dinner I cook it in a frying pan on the hob and cover the pan with a lid, as it’s quicker than heating up the oven.

My version of shakshuka has the usual base of peppers, onions and tomatoes as well as tinned tomatoes to make it saucy. After baking the eggs in the oven I add the toppings; Greek yoghurt, crumbled feta and chilli flakes. If I made this just for myself I would have added some Tabasco as well, but here I left it on the side so everyone could help themselves if they wanted more of a kick.

Bacon isn’t really necessary with this egg dish, but it works so well at brunch (and with the mushroom omelette) I thought it was a nice addition.

Scandelight’s shakshuka, serves 4-6

1 shallots, chopped

1 small garlic clove, chopped

2 bell peppers (of any colour), chopped

3 tomatoes, chopped

1 large tin (400 g) tinned chopped tomatoes

30 ml water

salt, black pepper

a pinch of sugar

6 medium eggs

200 ml full-fat Greek yoghurt

1 tbsp olive oil

1/4 lemon

chilli flakes

1/2 packet feta

Pour a little oil in a large frying pan or saucepan. Fry the garlic and onions until golden (not brown). Remove from the pan. Fry the peppers until soft and add the fresh tomatoes. Add the garlic and onions and stir on medium heat until nice and soft. Add the tinned tomatoes and water and stir occasionally. Season to taste with plenty of salt, black pepper and sugar if needed. Let the mixture thicken.

If using a frying pan, make six “holes” in the mixture and crack an egg in each. Cover with a lid and cook until the whites are set.

If using an oven, transfer the tomato mixture to an oven-proof dish and pre-heat the oven to 180C. Make “holes” in the tomato mixture and crack an egg in each hole. Bake until the whites are set.

In the meantime, mix yoghurt with salt, pepper, lemon juice to taste and olive oil.

When the eggs are cooked, remove from the hob or oven and add dollops of yoghurt to the pan/dish. Sprinkle with crumbled feta and chilli flakes. Serve with some nice bread.

Avocado toast with feta and poached egg

Published on February 1, 2015January 29, 2015 by HannaLeave a comment

Last Sunday I woke up to a picture similar to this one on Instagram, it was Foodetc parading his excellent breakfast that I decided to copy since I had all the ingredients at hand. Delicious!

I often eat avocado toast but this was the first time I had feta and poached egg with it. A recipe is superfluous but here’s a quick description of what’s on the plate: toasted Poilane (or other nice sourdough) with mashed avocado (and limejuice, tabasco, salt and pepper), crumbled feta and a poached eggs. Yum!

Brunch style baked eggs with spinach and mushrooms

Published on January 12, 2015 by Hanna1 Comment

One of the best – and certainly the easiest – ways to cook eggs for a large number of people is undeniably baking them in a large ovenproof dish.

These eggs with wilted spinach and fried mushrooms are really delicious and so very easy to make. I served them at a brunch with crispy bacon (and a smorgasbord of other brunchy things).

Baked eggs with spinach and mushrooms, serves 8

12 eggs

300 g fresh spinach

150 g mushrooms (I used chestnut mushrooms)

butter for frying

oil for the dish

Rinse and slice the mushrooms. Fry in butter, add salt and pepper. Remove from the saucepan and wilt the spinach in a little butter in the same saucepan. Remove any excess liquid. Grease an ovenproof dish and add the spinach and mushrooms and mix the two. Divide evenly across the dish and make twelve hollows for the eggs. Crack the eggs into the hollows and place the tray in a 200C oven for 10-15 minutes, until the eggs are just set. Add salt and pepper before serving.

Brunch at home

Published on January 10, 2015January 9, 2015 by Hanna2 Comments

Between Christmas and New Year I gathered some of my friends at my parents’ house for some brunch and considering there were quite a few adults and four kids it worked out really well. Everyone could eat when they wanted and it was much more relaxed than a sit down lunch – exactly what I was going for.

The fortunate non-drivers got a Buck’s Fizz or Mimosa (orange juice and bubbly) on arrival while the others had the choice of plain orange juice, tea and coffee.

The brunch buffet also had homemade raspberry smoothies, bread, cheeses, cream cheese with sundried tomatoes, meats, fruit, freshly cut vegetables, jam, baked eggs (recipe to follow), crispy bacon, Mexican corn bread and delicious brownies (recipe to follow later).

It was lovely to hang out with my friends in such a relaxed atmosphere. Thanks mummy for pouring coffee and thanks to all my friends for coming!