This porridge is my latest discovery and your best morning option, no doubts. Might not very appealing, but very healthy, nutritious and especially quick in cooking. Great for gut health, low in carbs, high in omega-3 and fiber. Worth to try!
Every woman likes to receive roses as a gift. But we have different tradition at home to bring me mangoes or apples that I eat a lot, or rose jam and rose water instead of roses works even better, so I could eat them, not just smell. Haha! 🙂
This recipe probably doesn’t look like a standard cooking recipe, but
Teff is completely new grain in my kitchen and it is still not very popular in the region, but I suppose it’s going to boom very soon as quinoa a few years ago, which were also unknown on the market, but has such a spread use nowadays.
Before I started a mindful eating, I was so so in “bad” sweets and desserts. It seems I had at least one dessert every day and I had a desire for sugar very often. But as soon as I started to eat and cook properly,
I fell in love with homemade fermented non-dairy yoghurts recently and homemade cheese too. I always believed that this is quite hard and wasting time process
Black sesame is not so well known as white sesame, but in terms of the benefits it should not go unheeded. The color difference results from the fact that black sesame seeds are
This baked gorgeous oat porridge reminds me a pie. The same tasty, easy to cook and looks fantastic at your breakfast table. Instead of watching all the time your oat porridge on the stove in order to avoid it getting overboiled, just make it smart way by cooking it in the oven.
COURSE: Breakfast, Dessert
CUISINE: Plant-based, Vegan
PREP TIME: 15 min
COOKING TIME: 25 min
INGREDIENTS /serving number depends on size of the cooking dish
Oat flakes (whole-grain preferably)
Milk (dairy or non-dairy by your choice)
Apple and pear (berries and bananas as an option)
Nuts (hazelnut and walnuts are the best for this combination)
Orange zest, vanilla, cinnamon and ground ginger (optional and suits very well here)
- Pre-heat your oven to 190 C.
- Cut the fruits in pieces leaving some for decorating the top of your pie. Mix oat flakes with nuts, cut fruits. Place it evenly over the cooking dish. I personally prefer to chop up nuts to smaller pieces to make it soften and give a flavour to all porridge.
- Use oats and any milk in proportion 2:3. Add spices in the milk, gently blend and put the milk over the dish.
- Add some honey, fresh apples, pears and whole nuts on the top of the porridge for the decoration. Sometimes I also add some dried fruits as plums, raisins or dried apricots, when I am in the mood or have some extra staff.
- Bake it in the oven for 20-25 minutes.
You can serve it together with sauce. For example, with manufactured caramel or chocolate sauce or even cook it yourself. I usually make mango-cashew sauce, which I serve in a separate dish. I also find it cool to serve baked porridge together with one ice-cream scoop.
You can make it simple way or as dessert and all the time make it different way, so your households will always be surprised and never get bored. And it will take you only 40 minutes to create a morning glory for them.
I hope it was useful and you enjoy the taste and the style together with me. 😉
Shakshuka is a traditional Jewish dish, which is perfect for breakfast or lunch or even dinner. You can make it as a light dish for breakfast just with tomato sauce and eggs as well as serve it with nice piece of bread, or you can make it as complete lunch or dinner dish adding some beans or even cheese in the sauce. But I will stick to traditional variation, which I prefer most of others.
Shakshuka is simple dish in cooking, the main trick is to place egg in the pot with sauce proper way to get perfect poached egg.
COURSE: Breakfast, Lunch, Dinner
CUISINE: Ovo-Vegeterian, Gluten-Free
PREP TIME: 10 min
COOKING TIME: 30 min
COURSE CALORIES/per serving: 350 kcal (18g protein, 26g carbs, 19g fats)
COOKING PROCESS INGREDIENTS/per 2 servings
Onion – 1 medium
Red paprika – 1 medium
Canned diced tomatoes – 400ml
Tomato paste – 2 tbsp
Eggs – 4
Garlic – 1-2 cloves
Cumin – 1 tsp
Chili pepper powder – 1 tsp
Cayenne salt – 1 tsp
Oil – 1 tbsp
Cilantro fresh – for decoration
Black pepper and salt to taste
- Start with the sauce. Cut onions, paprika and garlic into small pieces. Put cut onions in a pan together with frying oil. Cook it until golden about 5-7 min. Add paprika and garlic and cook all together another 3-5 min. Then add diced tomatoes from can with all juice and put 2 tablespoons of tomato paste in the sauce, add all spices and bring to boil. Stew for 10 min. Sauce is ready. *Separate the sauce in two pans if you wish to serve each portion in private pan.
- Make a hole with a spoon closer to the pan edge the way so we could place the rest of eggs a long the edge of the pan without touching one another. Place an egg in the hole and help with the spoon to place it deeper if you see that it comes over the sauce. Repeat with the rest of eggs. Cover with a lid and cook on low fire about 10 min to have soft yolk. Check the egg readiness from time to time to reach desirable condition.
- Serve with cilantro leaves and with piece of bread or cracker as an option.
Shakshuka is also valuable in terms of nutrients. Due to eggs it is a great source of protein, all nine essential amino acids and choline (which helps liver function, decreases inflammation, good for brain, as well as physical and mental performance). What’s more, the tomatoes in shakshuka are a good source of vitamins A, C, K, folate, and potassium, and have been linked to a reduced risk of several cancers, including throat, esophagus, stomach, colon, prostate, and ovarian cancer. Cumin is a good source of energy, vitamin A, C, E & B6, thiamine, riboflavin, niacin and minerals like iron, copper, calcium, magnesium, phosphorous, and potassium. Cumin is very dense in iron, providing almost 20% of your daily iron in one teaspoon.