Christmas Breakfast with Pom & Flora
https://ift.tt/2KR96Ms Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up . We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup. Lucia Saffron Buns “Lussebullar” For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast Brush with Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C / 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesn’t stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! Xmas Tree Smoothie 2-3 large kale leaves, stems removed To serve Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs.
Lingonberry Smoothie Bowl
Serves 2
2 frozen bananas (sliced)
250 ml / 1 cup oat milk or milk of choice, more if needed
500 ml / 2 cups frozen lingon berries
1 tsp ground cardamom
2 tbsp tahini (sesame paste)
For serving
2 tbsp toasted buckwheat
2 tbsp desiccated coconut
Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes.
Pom’s Christmas Porridge
Serves 4
500 ml / 2 cups oat milk
250 ml / 1 cup water
1 tsp ground cardamom
1 pinch sea salt
100 g / 1 cup steel cut oats
100 g / 1 cup rolled oats
0,5 g ground saffron (1 sachet)
2 tbsp raisins
2 tbsp dried cranberries
For serving
4 tbsp mascarpone
125 ml / 1/2 cup foamed oat milk
Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk.
Gingerbread truffles 16 soft dates, pitted For rolling Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 – 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesn’t stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge.
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Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/with :)
Recipes via Green Kitchen Stories https://ift.tt/zN0VUh December 4, 2018 at 05:36AM
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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