A very indulgent breakfast on a very slow weekend morning; paper thin almond flavored warm crêpes topped with zesty and fruity compote and snowy, powdery sugar. Dessert for breakfast anyone?
Frittata is “a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then broiled (grilled) to finish, and served open-faced.” (Wiki)
Okonomiyaki means “whatever you like, grilled” in Japanese (Okonomi means “what you like” or “what you want”, and yaki means “grilled” or “cooked”). It is an interesting combination of frittata, a savory pancake & a pizza. The first time I came across Okonomiyaki is in 101 Cookbooks. Reading thru’ Heidi’s post, I found it really interesting & the different ways the recipe may be adapted, even when making at home.
Every evening as I make my cup of coffee, I have this craving for something sweet with it. A biscotti, a slice of cake… & often times I think of the white fruit cake with the colorful candied fruits in it that we would get from the local bakeries back at home. That was long long time back. But certain tastes & aroma stay with you irrespective of the years in between. When I read this recipe, I almost visualised the cake we would have, for the picture given for this was white and the recipe asked for red cherries.
Each Slice of this Whole Grain Bread is stuffed with nutrition. I have added grated vegetables and fruit puree, along with protein filled nuts and whole grains. The recipe has been modified from ”Zucchini and Walnut Bread” recipe by Den Tucker. I have done it with more grains and vegetables and reduced the number of eggs and amount of sugar. A healthy breakfast bread is served !
This is just another version of scrambled eggs with some added spice and veggies to it. Egg Bhurji as it is commonly known as in India is something that we do very frequently on weekends as brunch. It’s quick, nourishing and tasty.
This one always reminds me of my childhood and my mom. I would just love this and still do. Whenever it was caramel custard it used to be my special day and the same is now with my family. It also reminds me of my trip to Goa. This little family restaurant on the sea shore served caramel custard in tiny little individual serving and I would have it after EVERY meal.
If you are entertaining the family or guests, this sure is going to be a favorite.
Ingredients:
Preparation:
Add cold milk, egg, 2 tablespoons sugar, vanilla extract and the bread in the blender and blend till its all smooth and no lumps.
Take a flat thick bottomed container and add the butter and melt it. (Can use ramekins too and use it in the double boiler or oven)
Add the 2 tablespoons of sugar and heat the sugar with the butter in very low heat till the sugar coats the bottom and caramelizes to dark brown. (As a substitute you can use the Brule burner and heat the sugar to caramelize).
Cool completely till the caramel hardens.
Pour the mixture in the blender in this container, and cover it tight so no water/steam can go in.
Pressure cook it for 15 minutes or follow instructions if using a double boiler.
Cool this and put in the refrigerator to chill for about 3-4 hours.
Before serving loosen the sides with a sharp knife and turn it over a Flat Serving Plate. It should be soft and should be holding up right and not falling apart.
Garnish with raisins and almond and slice up the custard.
(If using ramekins, you can serve them individually)
Notes: If you want a lot of caramel, please use more sugar when you are caramalizing.
Details 
