DUTCH BABY

“Dutch Baby”, my all time favourite sweet breakfast food. The texture of this pancake is crispy and custardy  at the same time and you can add a variety of berries sprinkled with icing sugar. Impress your family and friends with this dutch baby also known as a German (Deutsch) pancake. It is really easy to make (only flour, eggs, vanilla and a milk batter pan fried in butter and baked). It’s great for a brunch and can be made in a 10″ cast iron skillet.

Ingredients pictured here all  except the butter go into a blender and poured into a hot cast iron skillet with melted butter.

DUTCH BABY

• Serves: 4-6

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• 3 eggs, room temperature (or an egg substitute)

• 2/3 cup milk (plant-based milk can be used)

• 1/2 cup all purpose flour

• 1/4 tsp salt

• 1/4 tsp vanilla extract

• 3 tablespoons butter

• Juice of half a lemon

• 1 tablespoon melted butter (or vegan butter)

• 1 tablespoon powdered sugar

• 3 cups mixed strawberries and blueberries.

INSTRUCTIONS

Preheat oven to 425 degrees F

Blend together eggs, milk, flour, salt, and vanilla till smooth.

Melt 3 tablespoons butter in a10inch cast iron skillet and pour the batter into the centre of the skillet.

Place skillet in the preheated oven  and bake until puffed and golden, about 20 minutes. Remove from oven and brush with melted butter, drizzle lemon juice over and dust with powdered sugar. Cut into 6 wedges and serve with berries.

Enjoy!

SHAKSHOUKA

Shakshouka in Arabic is a dish of poached eggs in a sauce of tomatoes, olive oil, peppers, onions, garlic and commonly spiced with paprika, cayenne and cumin.  This Mediterranean dish has been around for centuries and is super easy to make. Its perfect for a  Mediterranean brunch theme served with warm pita bread, crusty bread, roasted potatoes or a fattoush salad.  This saucy tomato concoction can have you going for seconds and thirds.

This recipe is very easy and your guests will feel very special.  Just chop up onions, peppers, tomatoes, garlic and start by sautéing the onions, peppers and garlic in olive oil.

Add tomatoes and crushed tomatoes and all the greens and save a little parsley to garnish later.

Once you see the tomatoes cooked and saucy, add the eggs slowly and one at a time.

SHAKSHOUKA

• Serves: 4

• Prep Time: 20 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• 4 Tbsp Olive oil

• 1/2 yellow onion, roughly chopped

• 1 yellow pepper, roughly chopped

• 6 Roma tomatoes, roughly chopped

• 2 green onions, chopped

• 1/2 cup chopped parsley

• 1/2 cup cilantro chopped

• 1 tsp Himalayan salt

• 1/2 tsp black pepper ground

• 1/2 tsp sumac

• 1/2 tsp spanish paprika

• 1/2 tsp chilli flakes

• 1/4 cup crushed tomatoes

• 4 eggs

• 1/2 cup crumbled feta

• Pinch of Maldon salt (optional)

• Pita bread toasted for serving

INSTRUCTIONS

Preheat oven to 375 degrees F.

In a large skillet, on medium high heat, add olive oil and add the chopped onions, peppers and garlic.  When the onions are translucent, add tomatoes, crushed tomatoes and spices and let cook till tomatoes are tender. Add all the greens, saving a little parsley for garnishing.  Cover the skillet and let the tomatoes cook for about 10 minutes stirring occasionally till sauce thickens.  Take skillet off the heat and break eggs one at a time into a bowl and slowly slide them onto the tomato mixture. Add crumbled feta all around the eggs and bake for 12-15 minutes till egg whites are firm but yolks runny. Sprinkle with parsley and Maldon salt and serve from the pan with warm pita bread.

Enjoy!