Around the World in 26 Breakfasts – #6 Mexico

Wow… the last time I did one of these was in April. (I am so sorry!)

To those of you who have been asking for the next instalment, than you so much for your interest and for pushing me to get back into the swing of things.

For those of you just joining, this is a little series I have been enjoying, in which I take cultural trips right in my kitchen. The idea? To cook breakfasts from around the world and showcase the deliciousness of them.

With no further ado, on to number 6 – Mexico!

When asking around the office for ideas for this project, one of the first suggestions I got was Mexican Huevos Divorciados. This literally translates to “divorced eggs”.

What makes this recipe special is that it uses 2 different salsas. The first one is the classic “Salsa Roja” (red salsa); made of red tomatoes, this is the one most of us imagine when we think of a salsa. However, there’s a second one in this mix, “Salsa Verde” (green salsa). Now, when I first looked this recipe up online, I thought the green side may have been a guacamole, not knowing that there is such as thing as green tomatoes! Not unripe ones mind you, but actually green; they’re called tomatillos.

IMG_3187They’re incredibly hard to find in Ireland, outside of Mexican speciality shops and I was told I could get tinned tomatillos in Dublin. Not wanting to travel that far for tomatoes, I put the idea on hold for a while. As luck would have it, one of the greengrocers at St. George’s market sells tomatillos – and fresh ones at that! I was thrilled to get to take a crack at this recipe. 😀

Now, you make the salsa verde recipe very much the same way you would a classic raw salsa, except you make sure to use green ingredients (obviously). The dish is classically served on tortillas (or with tortilla chips), with a wall of beans (or refried beans) as a dividing (or divorcing) line down the middle of the plate

Assemble all your ingredients. IMG_3179

For the Salsas Roja and Verde:

  • 2 red tomatoes
  • 2 green tomatillos
  • 1/4 finely diced red onion
  • 2 scallions (spring onions)
  • 1/2 orange (or red) pepper
  • 1/2 green pepper
  • 1/8 tsp chopped chilly
  • 1/4 tsp crushed garlic
  • 2 tsp olive oil (don’t measure this out, just have the bottle handy)

For the refried beans:

  • 1 tin of Kidney Beans
  • 1 tin of Cannellini Beans (or any other beans you prefer)
  • 2/3 finely chopped red onion
  • 1/4 tsp crushed garlic
  • 1/8 tsp chopped chilly
  • pinch of each salt, pepper and corriander
  • dash of olive oil
  • splash of water

For the tortillas:

  • 400 g self raising flour
  • 300 ml water
  • 3 tbsp olive oil
  • 1/2 tsp salt

+ 4 Eggs (this recipe serves 2 people)

The Steps:

Prepare the Salsa Roja – Finely dice all the red salsa ingredients (red tomato, orange pepper, 1/4 red onion, olive oil and red chillies) blend lightly until it looks like a sauce but still has plenty of chunky bits left.

IMG_3180IMG_3191Simmer the red salsa over a medium heat until bubbling lightly. This is to straighten the flavour. Once this is done, pour into a separate bowl to let cool. (As soon as it’s cool enough pop it into the fridge.)

Now the prepare the Salsa Verde. Using the same method as for the first salsa, dice all the green ingredients, [2 green tomatillos, 1/2 green bell pepper, 2 spring onions, 1/4 tsp crushed garlic, 1 tsp olive oil] combine in a bowl and blend to a slightly chunkier consistency. (This salsa stays raw to preserve the sweetness of the tomatillos, so just pop it in the fridge to chill when you’re done.)

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The next step is to make the refried beans. I found this recipe very helpful. We did ours like this: Thoroughly rinse all the beans and set aside. Chop the remaining 3/4 red onion. In a pan, heat up a glug of olive oil, then add 1/2 tsp of garlic and the onions. Simmer until the onions are translucent. Add the beans to the pan (these are usually pre-cooked) and heat thoroughly. Season with remaining 1/8 teaspoon chopped chilly, salt, pepper and coriander to taste. Once the beans are soft, turn off the heat and mash the whole mixture (adding drops of water and olive oil as needed to keep the mixture moist). Fill the mixture into an oven safe bowl and keep warm at 50°C.

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Finally, we made our first ever home made tortillas! 😀 (Thanks to an excellent recipe on BBC Good Food.)

IMG_3202Combine the tortilla ingredients [400 g self raising flour, 300 ml water, 1/2 tsp salt, 3 tbsp olive oil] either by hand or using a stand mixer and a dough hook, and knead until you have a smooth dough.  Separate into 8 dough balls. On a lightly floured surface roll each ball out to be about the size of a dinner plate (or the centre of your frying pan). Heat a bit of oil in a pan, and fry each flat bread until golden and slightly crispy.

Ta-da! —>

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The last steps are to fry the 4 eggs to sunny side up perfection and then assemble! Place two tortillas (slightly overlapping in the middle) on a plate. Create a wall out of the fried bean paste along the middle and place one egg on either side. Generously add one salsa to either side; you want to add enough for lots of flavour but not too much as to drown everything. Enjoy!

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As far as eating them is concerned, Derek chose to use cutlery, enjoying the different components that way, but I chose the messier route and rolled each tortilla up and enjoyed them by hand. 🙂

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The Salsja Roja was mildly spicy and smoky, whereas the Salsa Verde was very sweet and fresh; they complimented each other very very well. The refried beans offered the type of heartiness that meat usually offers on a breakfast plate, and I was very surprised by how filling and delicious it was.

All in all this is a smashing recipe, but if you want to make everything from scratch be prepared to invest quite a bit of time in this culinary adventure.

You can read more about Huevos Divorciados here and you can also find this recipe in a compact and mobile friendly version on my personal profile over at Sorted Food: https://sortedfood.com/recipe/9059 

There’s only one thing missing to enjoying this hearty, quirky and delicious mean; a polite table greeting. To say “enjoy your meal” in Spanish is: ¡Que aproveche!

And with that, thanks for reading! Take care. xoxo

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Around the World in 26 Breakfasts – #5 Switzerland 

The whole point of this blog project is to bring a little bit of the worlds cuisine into our own kitchens; but if I can try the food right at the source, no one would blame me, right? 😉 

Derek and I have been spending Easter Weekend 2015 in Switzerland with the wonderful family of a fellow blogger and dear friend “Schnubsi Mama” from “Schnubsi’s Fadenkiste” (who made a fantastic handbag for me, under the condition: I had to come and collect it myself!) 🙂 and they have been more hospitable and kind than we could have ever dreamed of.

They took us sightseeing, out to dinners and invited us to spend time with their magical little family, all of which I will very happily post about soon. 

However, it’s needless to say that we were also welcome at their breakfast table, and this is what we found there: 

  

It was picturesque, fresh and delicious, almost like they had read the Swiss Tourist Information website. 

Quotation: “In Switzerland, breakfast typically includes bread, butter or margarine, marmalade or honey, maybe some cheese or cereals, plus milk, cold or hot chocolate, tea or coffee.” 

A selection of bread rolls and croissants  along with various toppings (hearty and sweet), accompanied by boiled eggs, juice and fresh coffee made this a true treat.

Some of the really interesting items were:   

Fresh Strawberries! Yum!

Various Cheeses – of course! 

Grobe Teewurst – “rough tea-sausage” This is a delicious smoked minced meat; also jokingly called “Bauarbeiter Marmelade” which translates to “Construction Workers Jam”.

  

A herby cream cheese spread.

  

Derek’s favourite: Fleischsalad (meat salad) 

 

Black Current Jam 

All in all, the Swiss breakfast table feels very continental, fresh and hearty but as with all meals, it’s the company that is the best ingredient. 😀

As always, thanks for reading and take care! xoxo

Around the World in 26 Breakfasts – #4 The Netherlands

It’s Saturday and time for something sweet and there is no better way than to get right back into my sorely neglected “Around the World in 26 Breakfasts” series; today with the sweetest breakfast you ever did taste – “Zoet Beleg” (or sweet topping) from the Netherlands.

Now, I have three fabulous Dutch colleagues who, when asked about breakfast in the Netherlands, unanimously cried: HAGEL SLAG! *insert my raised eyebrow of confusion here*

They went on to explain to me that the best Dutch breakfast is bread with a sweet topping “zoet beleg” and that the best topping is “hagel slag” which translates to hail fall (or more literally hail hitting [your bread]). 😀

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The stickers are to teach me just what each type is called.

In case you’re still confused – it’s chocolate sprinkles. That’s right: sugary chocolatey goodness quite literally sprinkled onto bread. Where was this when I was growing up?

Now, one of these lovely colleagues brought me back my very own authentic boxes of “zoet beleg” and “hagel slag” when she recently went home for a visit, so that I could show them off here. It turns out that there are several different flavours, so let’s get right tucked in! 🙂

Zoet Beleg – sweet topping (usually the spread)

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There are four flavours in the box; each with varying degrees of interesting names image4(from left to right on the box print):

1) Appel stroop – Apple Syrup (what??)

2) Honig – Honey (oh, okay)

3) Chocoldepasta – Chocolate paste (is it like Nutella??)

4) Pinda kaas – Peanut cheese (which I am assured is peanut butter, they just call it cheese…?)

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Then there are “hagel slag” (the hail sprinkles) and “vlokken” which are bigger, chunkier flakes! Yum!

Upon closer inspection there are actually 5 varieties hidden in this gem of a box, so I shall break them down here:

1) Chocoladehagel Puur – Pure Chocolate Hail (dark chocolate)

2) Chocoladehagel Melk – Milk Chocolate Hail

3) Vruchtenhagel – Fruit Hail (I’m just rolling with it at this point.)

4) Chocoladevlokken Puur – Pure Chocolate Flakes

5) Chocoladevlokken Melk – Milk Chocolate Flakes

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So yeah – delicious!

As far as recipes go, this is pretty simple.. If you can’t get your hands on real Dutch “De Ruijter” zoet beleg, you can always substitute the honey, peanut butter and chocolate spread with the generic kind you have at home and raid your baking cupboard for chocolate (or fruity) sprinkles and/or flakes. You then get your favourite bread (it doesn’t matter what kind) and some butter and get going.

You can obviously use the spreads without butter, but common sense (and the authority of my Dutch friends) dictates, that butter is required for the sprinkle variety, otherwise they will just roll off your bread.

Spreading sprinkley Saturday sweetness!! I love it! 😀

There will be no kid friendly version needed here, since this about as child friendly as it gets… haha but we could make an adult version where we use fancier bread and maybe enrich the butter by whipping it with some booze … a cream liquor perhaps? 😉 Or Oranjebitter (an orange-flavored brandy, which is traditionally served on festivities surrounding the Dutch royal family.)

No matter which way you try it, it’s the most perfect way to regress to a childlike state… I actually think I am going to take mine and curl up with some cartoons. Sailor Moon anyone?

BONUS: I have always been dreadfully confused about the difference between “The Netherlands” and “Holland” and a fantastic YouTuber named C.G.P. Grey has made an excellent video that finally clears it up for us all. I figured you all might enjoy it too! https://youtu.be/eE_IUPInEuc

As always thanks for reading, take care and enjoy your Saturday Morning treat! 🙂 xoxoxo

Around the World in 26 Breakfasts – #3 France

In this weeks addition of “Around the World in 26 Breakfasts” we are heading to France, and the creation of the delicious all butter croissant.

I have it on good authority that in France breakfasts are usually very light and quick, yet still very delicious. Traditionally the French would enjoy a pastry, such as either an all butter croissant or a sweet brioche, along with a coffee, usually a Café au lait before beginning their day, with more emphasis put on lunch and dinner. That is not to say though that the croissant is easy or even humble, no no, it is a very delicate thing to master and extremely decadent to enjoy. 🙂

I found this recipe on the YouTube Channel of Sorted Food, I have linked the recipe from their website in their name there on the left, and I will include a link to the original video at the bottom of this article. It was an incredibly helpful and easy step by step guide to follow, although they most certainly made certain things look a lot simpler than they actually are. 😀

You will need: 

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  • mixing bowls (medium to large)
  • a scale
  • measuring cups
  • a glass
  • a teaspoon
  • a rolling pin
  • baking paper (paper or silicone)
  • cookie skeet/baking tray (not pictured)
  • wooden spoon or spatula
  • pizza cutter (it’s easiest, trust me)

Ingredients:

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  • 2 tsp dried yeast
  • 250 ml whole milk
  • 30 g melted butter
  • 230 g cold salted butter
  • 25 g caster sugar
  • 1 tsp salt
  • 60 ml warm water
  • 1 egg (for egg wash)
  • 350 g plain flour

Method:

Place your yeast in a glass with 60ml warm water, and add a pinch of sugar. Stir and set aside. IMG_0653

Measure and melt your small portion of butter:

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Now add your flour, remaining sugar, melted butter, milk and yeast into a large mixing bowl and mix thoroughly until you have a (lump free) sticky dough.

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Place your sticky dough in the fridge for about 30 minutes to rise and while that’s setting, get on to preparing the rest of your butter. For this, you are going to want to place your stick of butter (room temperature) on a generous amount of wax/baking paper and then squish, squash and beat it until it’s an evenly shaped rectangle of butter, approximately 1 cm thick. (This is one of those steps that the video made look SIGNIFICANTLY easier; it took me almost 10 minutes and I had to do it on the floor…

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It was not pretty… IMG_0670trying to get it into the right shape without having one end too fat or too thin and not having it triangular either, was actually quite tricky, but after a few experiments and some good use the wax paper as a guide, I got there in the end: a perfect slab of butter.

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The slab of butter then also goes into the fridge to chill until your dough is done its full 30 minutes. Once the dough is ready, flour your baking surface and roll out your sticky dough into a large rectangle, of about 2 cm thick. You want it to be large enough to fit the slab of butter in the middle and have generous amounts of dough on either end to fold over the butter.

Like so:

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This is how Croissants get their layers. The yeast rises, but the individual buttery layers are created by the butter in the middle. Now, of course a single layer of butter won’t do, so we need to fold this several times; this process is called laminating.

You gently fold your dough into thirds, roll it out again, and repeat the process.

So at this point you will have folded the first rectangle into thirds, rolled it out again (carefully to maintain the shape), folded that into thirds, turned it 90 degreed and repeat again. (Math: you folded it into thirds three times.) I know this sounds confusing, but that’s why I’ll link the sorted video right here; because they showed it best: SORTED Croissants 

It should look a little something like this when you’re done (the first time):

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You then flour yourself a tray and pop your folded dough on there and into the fridge for 45 minutes. Once the time is up you repeat the laminating. You take it out of the fridge, roll it out, fold it thrice and do that 2 more times and pop it back into the fridge for another 45 minutes, before you repeat that process one last time. Meaning you will have laminated your dough 3 times in total. As you can imagine, this has now created countless layers of butter within that dough, which is why it is so important to fold and not “squish”.

From here you let your dough rise overnight.

MATH BONUS: 

First fold causes 3 layers of butter, then you fold again making 9, folding again making 27 layers of butter by the end of the first lamination. In your second lamination you are folding 27 layers of butter on top of each other 3 times (81 layers), before repeating the process a second time bringing your folds to 243. Your third and final lamination will as such first bring you to 729 and then finally 2,187 layers of butter. All of a sudden this makes sense:

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You can even see the layers in the rolled out dough!! 

The next day, you take your dough which should now look something like this:

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Flour your surface and roll your dough out nice and evenly, until it’s about as thick as a one pound coin. From there, use your pizza cutter to trim the edges so that you have a nice and even square shape.

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Then, cut the dough into long triangles, stretch the bottom corners out a little bit and cut out a tiny triangle at the bottom to avoid it getting too doughy. You immediately start to roll the triangle from the bottom to the top, holding on to the tip so that the dough is tight not loose. The finishing touch is to tuck the tip to the bottom of your roll and slightly bend the whole roll into a crescent shape… a croissant.

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My lovely hubby helped me out with this part. 😀

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BONUS:

Derek and I can’t stand wasting the left over dough, so we very gently laid it all next to each other, laminated them over and over again until they regained one smooth dough shape (to save the layers) and then we turned them into two, yummy, pain au chocolat.

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Finally, you get all of this yumminess on a tray, add some egg wash and get it into your preheated oven, baking at 220°C for 15 minutes.

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(Make sure to use the proper oven setting, otherwise they might get a bit doughy.)

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Pull your croissants out of the oven and set on a wire rack to cool.

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Serve warm or cold, with a dollop of any jam that you like!

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Voilà! You have French Croissants! 😀

There is no child proof recipe variation needed here, since it is easy and delicious for the entire family. 😀

Now, I did not have an opportunity to make a lovely café au lait to go with this, however I do want to show you the lovely massive French cups of coffee that you could expect to see with breakfast in France, since they are traditionally as large as bowls and beautifully presented.

What’s your favourite way to enjoy French Croissants? Please share down in the comments! Don’t forget to check out Sorted Food for more amazing recipes right along with the original of this one; they even have an app that you can get for your Apple device. 😀

As always, thanks for reading and take care. xoxo

Around The World in 26 Breakfasts – #2 Ireland

This week, I wanted to do something completely different and completely underestimated just how many ingredients I was missing for my chosen breakfast, so instead I turned to another comfort food of mine – the humble Irish Fry.

In the Republic of Ireland you have a “Full Irish Breakfast” which consists of the the following:

A fried egg, a sausage, bacon*, white or black pudding**, a fried tomato and toast. Optional extras are mushrooms and beans, as well as orange juice, tea (or coffee) and brown bread.

At a Hotel or B&B it typically looks something like this:

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Image Credit: http://goo.gl/3vfnic

(*please note, that in Canada and the US “bacon” is most commonly expected to be pork belly strips and are usually cooked to be extra crispy, in Ireland and the UK “bacon” commonly refers to strips of back bacon and is thus wider and usually cooked to be more “cooked” rather than crispy. If you like your bacon crispy and you’re on vacation here, make sure to express that very clearly.)

(**white & black pudding definition for you here: http://en.wikipedia.org/wiki/White_pudding )

Now, in the ancient province of Ulster (Northern Ireland including the Counties of Donegal, Cavan and Monaghan) breakfast looks almost the same, with exception of a few differences:

There are usually 2 of everything (2 eggs, 2 sausages, 2 bacon strips, 2 tomato halves, black & white pudding) and the optional mushrooms and beans are considered part of the staple. Add to this farls (or slices) or soda bread, potato bread and toast, together with coffee or tea and you have a classic (massive) “Ulster Fry”, which usually means you can skip lunch.

At a hotel or B&B it would look something like this:

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Image credit: http://goo.gl/B3mn47

Every once in a while, this monstrous breakfast is lovely even outside of holiday days, such as on a rainy Sunday in Belfast. Regrettably I did not have any white or black pudding handy and my local store didn’t stock any either (which is a shame, since I am rather fond of black pudding)… so I had to make due without. But without any further ado, here is my own version of these two classics… The Ireland Fry. hahaha

You will need:

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– Two frying pans (one small, one larger)

– A small saucepan (or a microwave proof dish)

– a spatula (or fish slice, which ever you prefer to call the flippy thing)

– a spoon or spatula

– a good knife and a cutting board

Ingredients:

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– Eggs

– Sausages

– Bacon

– Potato Bread (recipe for homemade here: http://allrecipes.com/recipe/irish-potato-farls/ )

– tomato

– mushrooms (fresh or canned)

– Baked Beans (can it be anything but Heinz?)

– Butter (Kerrygold, I don’t know why, it’s just my favourite.)

The amounts you use completely depend on how many people you’re cooking for, since my hubby was at work this Sunday, I made this just for myself.

Method:

Slice up your tomatoes and mushrooms, and decide last minute to add some mixed garden herbs and garlic.

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Fry in the small pan with a dollop of butter on low heat.

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Next, get your bacon and your sausages into the larger pan and fry on medium heat. (You can cook them separately if you wish, I just wasn’t patient enough…)

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All the while have your beans waiting in their little saucepan or microwavable dish. These are literally the last things you want to heat up though, because that is all you’re doing, very quickly heating them up. So have this ready but don’t start them just yet.

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Once the bacon and sausages are done, move them to a warm plate (pre warming the plate is optional) and immediately melt more butter in the pan. Add the farls and watch them turn golden brown, flipping occasionally.

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Once you’re mushrooms and tomatoes are done, add them to the warm plate and then fry your egg (I only wanted one) in a little bit of fresh butter in the little pan. (At this point you also want to start heating your beans.)

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Sunny side up, over easy or well done, it doesn’t matter, it’s up to you!

Finally, serve it all onto your plate and enjoy the savoury goodness that is a breakfast that will keep you going until dinner. Perfect to get you revved up for a full day of strenuous work, but also for a lazy day when you only want to the cook once… of course it’s also ideal as a start to a day of fun and distant sightseeing, when you might not come across food for several hours.

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Delicious!!! [It’s the most amazing hangover food by the way, or so I am told anyway… 😉 ]

Child friendly version (ages 3 – 7):

– Scrambled eggs instead of fried (less mess)

– skip the tomatoes and mushrooms (if your child’s a fussy eater)

– cut the sausage up into bite sized pieces (ages 3 – 4 ?)

– to avoid bacon choking (I’ve done that as a child) cut the bacon into tiny pieces and fry into the scrambled egg

– pick one of the breads, not all three, to avoid over eating

– beans are best served in a separate little bowl

Have any of you every tried a classic “Full Irish” or “Ulster Fry” before? Do you have a preference? If you make this at home, just remember, it’s a dish best shared. 😀 Enjoy!

Let me know what you think in the comments and as always, take care and thanks for reading!! xoxox

Around the World in 26 Breakfasts: #1 – Japan

As a part of my goals for 2015, I want to be more active on my blog, and I also want to visit more than 2 countries. Of course I still need to physically get off my bum and visit two new countries, but I thought how about regular culinary vacations, right from the comfort of my own kitchen?

The idea is to “travel around the world in 26 breakfasts”, a bi-weekly excursion into the ways of a different country and its cultures by means of their breakfast tables. Naturally I will be sharing some dishes that you as the reader may already be familiar with, just like I am, but then I will also strive to delve into cultures and recipes I, and hopefully you, have never encountered before.

In this series, I wish to share the recipes with you, as well as my thoughts and feelings about these dishes. Whenever possible, I would like to include a little bit of history behind the dish, to take us on even more of a journey.

Also, if a particular dish might not present itself as very child friendly (due to certain ingredients or extra-messiness), I will strive to include a “child friendly alternative” at the bottom, an alternative of my own invention, so that the recipes may be tried at your family’s table as well.

With no further ado:

#1 – Japan:

Tamago kake gohan (Rice mixed with egg) 

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I first encountered this particular breakfast when I was first living in Japan as an exchange student. The dish consists of a raw egg and soy sauce mixture being poured over hot rice. The heat from the freshly cooked rice would lightly cook the egg as it gets mixed and it is a surprisingly easy and nourishing breakfast to make.

For this demonstration, I cooked only a small amount of rice in a pot, however, my host mother has a massive rice cooker. In this, she would have already cooked enough rice for breakfast and lunch, since our packed lunches all included rice, before we had even gotten up. This way, this breakfast was incredibly quick to make and offered a great blend of carbs, protein, fats and salt to get the day started.

I must admit that, in the beginning, I found the texture a little slimy and the thought of raw egg was a little off-putting, but it has become one of my favourites and whenever I miss Japan, I make myself a bowl of Tamago kake gohan. 😀

You will need:

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– a small saucepan (or rice cooker if you have one)

– an implement to cook and serve with (I went with a standard ladle like thing)

– two bowls (one larger, one smaller)

– a spoon

– a fork

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Ingredients:

– a bowl (or cup) of dry rice

– water (double the amount of the rice)

– one egg

– soy sauce (I swear by Kikkoman Soy Sauce, but I had none after moving and my local convenience store only had this one…)

Preparation:

– wash your rice if necessary

– add rice and water to a saucepan and cook the rice on a low heat until all the water has been absorbed and the rice is soft and fluffy (depending on your saucepan, you may need to add extra water as you go along since the rice might still have a tough/grainy texture, just try as you cook)

(If you are using a rice cooker, please follow your machine’s instructions.)

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Once your rice is soft and fluffy, it should look something like this:

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Serve the hot rice into the bigger of the two bowls and immediately start preparing your sauce. (You can also have the sauce prepared before the rice is ready, that’s up to you.)

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Prepare your sauce by cracking the egg into the smaller bowl, adding about a teaspoon of soy sauce (you can always add more to taste) and then mixing these together with a fork, as though you were making scrambled eggs.

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Your mixture should then look a little something like this:

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Now, pour your soy sauce egg mixture over your piping hot rice…

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… mix thoroughly and enjoy!

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Child friendly alternatives:

I have been told that children under the age of two shouldn’t be fed raw egg products and that soy sauce may be too salty for their under developed pallets, so perhaps this isn’t quite suitable for the littlest of connoisseurs.

If you are uncomfortable giving your older children raw egg as well, you could try turning the egg and soy sauce mixture into scrambled eggs (cooked in vegetable oil, since butter or olive oil would alter the flavour too much) and put the cooked egg on a bed of rice.

Another alternative might be to just give them rice with a little bit of soy sauce, and leaving the egg out all together, however at this point most of the nutritional value is lost and so maybe not a very great idea after all. haha

In Japan, the customary thing to say before any meal is:

いただきます。

Itadakimasu. (Pronounced: eeta – dackee – mass.)

It usually is translated as “Let’s eat”, but it is important to note, that it is considered impolite not to say this before your meal (breakfast, lunch, dinner and snacks), since it is also a way of thanking the cook (or your host) and the spirits for the food you are receiving. However, there is no real literal translation into English.

No matter which way you enjoy your very own tamago kake gohan, I hope you enjoy it and say: いただきます。

As always, thanks for reading and take care. xoxo