Being away from home during the week these days, I love to celebrate shared meals on the weekends. Especially breakfasts. We get the day started on Saturdays and Sundays with a big breakfast with fresh juices or smoothies (I need a juicer! My electric blender is being pushed to its limits!). I also love to bake in the mornings. I am an early bird.
This weekend I made apple and cinnamon breakfast muffins with rolled oats. Wholesome for breakfast with no sugar involved but the slight sweetness of the apples. I will take some to Hamburg for next week for a second breakfast on the go.
I used Elstar apples for the muffins as they are quite sweet. I love the variety of apples (colours!) you see at the markets at the moment. But to be honest, I often don’t know a lot about the types of apples available. I am just impressed.
What you need for 12 muffins:
500ml plain full fat yoghurt
350g rolled oats
2 large shredded apples
100g oat flour
2 teaspoons ground cinnamon
20g fresh yeast
Preheat oven to 180°C
When you shred the apples, don’t use the “apple juice” for the muffins
Whisk together all ingredients except for the rolled oats in a large bowl
Fold in the rolled oats
Scoop out the mixture into prepared muffin tins
Decorate with apple slices (not too thin or they get burned)
We spent a couple of days at the sea to unwind and to get some fresh air. I love spending time at the sea at this time of the year: the summer crowd is gone and the wind is blowing while the sun is still strong. We spent a lot of time outdoors and enjoyed some good food and wine. I love these short getaways to recharge and clear my head for some culinary projects.
I wanted to work with sea-buckthorn for quite some time now and the island is full of it right now. It is quite difficult to pick the little orange berries as the plants have sharp thorns.
Sea-buckthorn is much valued for its nutritional profile (e.g. high Vitmain C content) and has a long history in Chinese and Tibetan medicines. It has also become a little health trend, being a frequent ingredient in juices and cosmetic products these days.
I used sea-buckthorn berries for a sweet sunday treat: quick sweet buns with a fruity sauce. The recipe for the sweet buns is foolproof and quickly ready.
We started the weekend this morning with a sweet little treat: A blueberry Datschi. “Datschi” (pronounced “Dutchie”) is a German word used for a kind of cake. The word is mainly used in the South of Germany and it is used in different combinations, also with potatoes for example, so there is no real translation.
Last weekend we also had something sweet for breakfast: pancakes with caramelised peaches. Sometimes I like to make something special for breakfast on weekends.
Why not start the weekend with a fruity little treat? I fell in love with red currants lately and they had super fresh ones at the market yesterday.
I found this recipe in a magazine. For the red currant crumble, the red currants are mixed with minced almonds and honey, which compensates the soureness of the fruits. It is very nice to eat the red current crumble hot – directly out of the oven together with some plain yoghurt.
What you need for four people:
300g red currants
50g minced almonds
2 tablespoons honey
80g wholemeal flour
30g cane sugar
sugar powder for decoration
400g plain yoghurt
Remove the shrubs of the red currants
Combine red currants with almonds and honey and fill the mixture into 4 oven-safe glasses
For the crumbles combine flour, cane sugar and butter and mix with your hands
Add the crumbles on top of the red currants into the glasses
Put into the oven for about 30 minutes on 180°C
Dredge the glasses with sugar powder and serve with yoghurt