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Stitches and Supper

Moving through life one stitch and one dish at a time!

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Eggs

Vanilla Crepes with Cinnamon Butter!

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I went to IKEA yesterday and bought a really cool lamp that opens and closes!  I came home late and was to tired to write about my food that day.

And also, I forgot to buy eggs, that is not a good thing during an eggfast 🙂 I had 2 raw eggs and 3 boiled ones in the fridge.

For dinner I just deviled 2 of the boiled eggs and that made a fullfilling dinner. Can’t remember what else I ate yesterday except for my usual lunch omelette.

Today I used the  2 raw eggs to make today’s lunch omelette. I wanted to bring the last cooked egg to work as “emergency food” wich left me with no eggs for breakfast.

So I made bullet tea, 1 + 1/4 cup of hot tea mixed with 2 tblsp cocnut oil, mixed with a hand mixer.

For dinner I made vanilla crepes with cinnamonbutter, sooo good! And they looked just like regular crepes! The only thing was that they broke a bit when flipping but I can live with that.

This is definitively a new weekend breakfast dish even after eggfast!

I was inspired by this recipie but changed the spice and made a smaller batch. This is my version:

Vanilla crepes with cinnamonbutter, 1 serving

Crepes

  • 3 eggs
  •  5 ½ oz (or 0,75 dl) philadelphia cheese
  • 1/4 tsp vanilla powder
  • butter or ghee for frying

Cinnamon butter

  • 1 heaped tsp cinnamon
  • barely 1 tsp sweetener, I use birch xylitol
  • 2 tblsp softened butter

Whisk eggs, cheese and vanilla powder until totally combined. I used my mixer. Let the batter rest for 5 minutes.

Mix cinnamon and sweetener. Then blend the cinnamon mixture with the softened butter, but save a little of the cinnamon mixture to sprinkle ontop of the crepes.

Let a dollop of butter or ghee melt in a frying pan on high heat. Pour a fairly thin layer of batter in pan. Fry until batter is set ontop, flip and fry a bit longer. Place on a plate and continue the same way until all batter is used.

I got 2 large crepes and a baby but I thin my first one was too thick.

Spread your cinnamonbutt er on the creps and roll them. Sprinkle with reserved cinnamon mixture. Done!

 

Cheese- and eggpuffs!

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Day 2 of my eggfast has been quite pleasant. My brain was a bit slow in the afternoon but that passed after dinner. I was so full this morning I skipped breakfast.

This is what I have been eating today:

1 egg before noon

1 omelette made with 2 eggs, filled with some bulgarian white cheese and fried with 1 tblsp ghee for lunch

1 egg in the afternoon

½ squeesed lemon in water for vitamin C

5 cups of tea with ½ tsp of coconut oil in each.

This makes a total of 6 eggs, 4 servings of fat and way less cheese than allowed.

Maybe I will have some cheeserolls with butter as a snack in front of the tv later.

2 cheese- and eggpuffs for dinner, recipie follows.These cheese- and eggpuffs were delicious! Next time I make them I will bake the eggwhites for a couple of minutes before adding the yolks to get the yolks more runny

Cheese- and eggpuffs 1 serving

  • 2 eggs
  • 2/3 cup of grated cheese of choice, I used parmesan
  • salt and pepper
  • 2 tbsp butter

Set oven to 450 degrees.

Separate yolks and whites.

Whisk whites stiff.

Gently fold in cheese and salt and pepper.

Divide batter on a baking tray covered with parchmentpaper. Make a well in each heap that can hold the yolk.

Either you add the yolk now or you bake the whites for a coulple of minutes before adding them.

Bake for 6-8 minutes until puffs have puffed up and they have a nice golden colour. They will shrink a bit when they come out of the oven.

Let some butter melt ontop of the puffs. Enjoy!

Cleaning out my fridge, or Eggs in a Nest With Bacon and Feta Cheese!

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As I was staring into my fridge, looking at a packet of bacon, a piece of feta cheese and some vegetables in need of TLC I started thinking about a turkish dish with eggs cooked in an onion-tomatoe sauce I have wanted to try for some time. Why not try to do something like that with my ingredients? The result was delicious!

Continue reading “Cleaning out my fridge, or Eggs in a Nest With Bacon and Feta Cheese!”

Hot coconut egg cocoa!

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So, after making these pancakes I had some cocnut water (the water left in the can after taking out the coconut cream in a can of coconut milk), and it got me thinking.

Could I transform my egg chai into a tropical version of hot cocoa?

The answer is YES! I made a large cup filled with hot, smooth, thick, luscious, tropical hot cocoa with a thick frooth that kept me full and satisfied from breakfast to lunch!

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Crustless broccoli, mushroom and walnut pie

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This pie originates from an old cook book by swedish author Anna Bergenström. But since I haven’t read the original recipie in about 10 years I’m not sure of the similarity of my pie and hers. But I do know it is darn tasty!

The pie is vegetarian and the combination of broccoli, mushrooms and walnuts is really nice!

Continue reading “Crustless broccoli, mushroom and walnut pie”

Crustless Brie and Tomato Pie

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This is an effortless supper that you whip up in no time and then you can relax while it bakes in the oven.

Set the oven on 180 degrees Celcius (356 degrees Farenheight).

Start off with a large Brie cheese and cut it into a littel more than 1 cm slices. Grease a baking pan and cover the bottom of the pan with the slices.

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Shrimp and dill sauce Hollandaise

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I found fresh cod filets at my local supermarket today and decided to fry them for dinner and serve with sauce Hollandaise pimped with roughly chopped shrimps and dill.

If you have a blender, or even better, a hand blender, this sauce is a piece of cake to make.

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Egg chai

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This is one of those things you need to try before you discard. When I first heard of this I found the idea of eggs in tea horrid. But I tried and now this is one of y favourite breakfasts.

You make egg chai in less than 2 minutes and drink it even faster so it’s perfect for a busy morning, and you won’t be hungry before lunch.

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