Easy Whole Wheat Soft Peach Cake

Cakes and Cookies 0

Although summer is now officially over, the fruit flies are not really realizing it, and that means that we have to stash the fruits and veggies in the fridge. Hiding our food in our house, means that we forget about its existence often, and that means a LOT of leftover, over ripen fruits.

While some fruits and veggies unfortunately have to go to fruit and veggie heaven :) often, I am able to save them. So this will mean soups, quiches, fruit pancakes and of course – cakes.

This time the victims were lovely yellow peaches that turned all wrinkly in the fridge. Too ugly to eat them whole, I had to do something to save the day, and so I came up with a wonderful whole wheat soft and very fruity peach cake.

It was so easy! I mixed a few ingredients, cut the peaches into small cubes, combined, baked and there I had it – freshly made peach cake.

Needless to say that the peaches found a good home in our bellies. And with the cooler evenings, we indulged over a piece of cake with a nice cup of tea (and then again…and again).

So next time when you’re considering getting rid of those peaches because they just don’t look as good as they used to – remember this cake. You can thank me later :)

 

Whole Wheat Peach Cake

 

Easy Whole Wheat Soft Peach Cake
Author: 
Recipe type: Fruit Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8"Round Cake
 
This super easy, super soft, super tasty peach cake is just so good, I promise it'll become your go-to peach cake recipe.
Ingredients
  • 2 Eggs - Divide into Egg Whites and Yolks
  • 6 Tbsp Sugar - Divided
  • 4 Peaches - Cored and cut into small cubes
  • 8 Tbsp Whole Wheat Flour
  • ½ Tbsp Baking Powder
  • 1 Tbsp Cornstarch
  • 1 Tbsp Milk
  • 1 Tbsp Lemon Juice
  • 80gr Butter - Melted
  • 1 tsp Vanilla Extract
  • Blueberries for topping - optional
Instructions
  1. Preheat oven to 375F (180C)
  2. Place the egg whites in a mixer bowl, add 4 Tbsp sugar and beat on high speed until forms foam with firm peaks (about 3 - 4 minutes).
  3. In a separate bowl, whisk together the egg yolks, vanilla extract, milk and lemon.
  4. In another bowl, combine the whole wheat flour, baking powder, 2 remaining Tbsp sugar and cornstarch.
  5. Add the egg yolk mix and melted butter into the flour mix and combine.
  6. Add in the egg white foam and gently fold into the batter, stirring every few folds until fully combined and you get a fluffy batter (don’t mix too fast so you don’t “break”the egg foam).
  7. Add in the cubed peaches and fold into the fluffy batter.
  8. Pour the batter into a greased and parchment paper layered 8 inch round cake pan (you can also use a deep enough Pyrex pie pan).
  9. If you are decorating with blueberries, now’s the time to nicely arrange them on the top of the cake.
  10. Bake for 30-35 minutes in the preheated oven or until golden brown and firm to touch.

 

Whole Wheat Peach Cake

Easy Whole Wheat Peach Cake

Although summer is now officially over, the fruit flies are not really realizing it, and that means that we have to stash the fruits and veggies in the fridge. Hiding our food in our house, means that we forget about its existence often, and that means a LOT of leftover, over ripen fruits. While some […]

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Cherry Filled Whole Wheat Rolls – Cherry Piroshki

Baked Goodies 0

In my opinion Cherries (especially when they are fresh) are a sexy fruit. They’re red, luscious, sweet and just always look so inviting. This summer I had the pleasure of chugging a BUNCH of cherries. I just bought more and more. And while I’d definitely prefer to pick them fresh from the tree, I felt like this was the second best alternative.

After I was done with the fresh cherries, I decided to make something with cherries, and frozen ones. Why? It’s pretty obvious – I had no fresh ones left after diligently eating them all :)

In the past, I posted about Potato Piroshki, well guess what? there’s a dessert semi-sweet version of these yummy stuffed rolls. And it’s the cherry version. Stuffed with sweetened cherries, these rolls are just too good to resist.

If you’re looking for something that’s both fruity and special, this is it. And serving these warm with either vanilla ice cream or something as simple as sweetened sour cream – will be a hit.

In this recipe I used raspberry jam to sweeten the cherries (because I had and still do SO MUCH of it from last year) but you can definitely sweeten the cherries with a bit of sugar.

 

Cherry Piroshki - Cherry Filled Rolls

 

Cherry Filled Whole Wheat Rolls - Cherry Piroshki
Author: 
Recipe type: Sweet Rolls
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 15 Rolls
 
These Semi- Sweet Cherry Filled Rolls are going to be a hit the next time you serve tea. They're also made with whole wheat so it's kinda good for you as well.
Ingredients
  • 2 ½ cups Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 1 Egg
  • ¾ Cup Warm Milk
  • 75gr Butter - Melted
  • 3 Tbsp Sugar
For the Filling:
  • 30-45 Frozen or Fresh Pitted Cherries
  • Raspberry (or any berry) Jam or 3 Tbsp Sugar
For the Egg Wash:
  • 1 Beaten Egg Yolk (you can also use the whole egg)
Instructions
  1. Place all the ingredients in a mixer bowl and mix until combined.
  2. The dough you’ll get will be very sticky (don’t worry); simply dump the dough onto a floured surface (floured with 3 Tbsp Whole Wheat Flour or as needed) and roll in the flour until the dough is still very soft but no longer sticky.
  3. Place the dough in a bowl, cover with plastic wrap or clean kitchen towel and let it rise for 45 minutes.
  4. After 45 minutes, place the dough bowl in the fridge for about 30 minutes (this will ease the dough shaping).
  5. Preheat oven to 375F (185C)
  6. Remove from fridge and divide into 15 pieces and roll each piece into a ball.
  7. On a lightly floured surface, roll each ball into a 8-10cm (3”-4”) round flat circle.
  8. If you are not using jam for the filling, this is when you’ll need to toss the cherries with the 3 Tbsp sugar.
  9. To fill each circle simply place 2-3 sugared cherries in the middle. If you are using jam, place ½ tsp jam in the middle of each circle and top with 2-3 cherries.
  10. Fold each filled circle in half and tightly pinch the edges to prevent the filling from coming out while baking.
  11. Tuck each edge of the half circle under the roll and place each half circle on its “seam”. So the part you pinched is on the bottom of the roll and the ends are tucked under.
  12. Place on a parchment paper layered baking sheet and brush with the egg wash.
  13. Bake for 20 minutes or until golden brown.
  14. Store in a sealed container in the fridge (after cooled down).

 

Cherry Piroshki - Cherry Filled Rolls

Cherry Piroshki - Cherry Filled Rolls

In my opinion Cherries (especially when they are fresh) are a sexy fruit. They’re red, luscious, sweet and just always look so inviting. This summer I had the pleasure of chugging a BUNCH of cherries. I just bought more and more. And while I’d definitely prefer to pick them fresh from the tree, I felt […]

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Quick and Easy Cookie Butter Cookies – Only 3 Ingredients Too

Cakes and Cookies 0

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching :)

To make sure that everyone’s happy I made these small cookies with my cookie butter.

Oh, did I not tell you yet? I found COOKIE BUTTER at the grocery store! after years of anticipation and a few parcels from overseas containing this amazingly tasty cookie butter, I finally found some here, in Halifax, at the grocery store. And with the risk of having this sound like I have no life (swear to god I do) – I was thrilled!

I made cookie butter cookies (now, try saying that 3 times fast) and the great thing is that surprisingly they are not too sweet (I hate it when it’s too sweet) and they only require 3 ingredients.
It took me 5 minutes to whip up the cookie batter and 10 more minutes to bake. In only 15 minutes I had happy-busy- munching kids. Oh, and cookies of course.

 

Cookie Butter Cookies

 

Quick and Easy Cookie Butter Cookies - Only 3 Ingredients Too
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
 
Easy and fast with only 3 ingredients. These cookies will satisfy your sweet tooth while not beint too sweet at all.
Ingredients
  • 4 Tbsp Cookie Butter
  • 4 ½ Tbsp Whole Wheat Flour
  • 1 Egg
Instructions
  1. Preheat oven to 375F (185C)
  2. Place the 3 ingredients in a bowl and mix until fully combined. If the batter feels too soft to shape, place it in the fridge for 10-15 minutes.
  3. Scoop 1 tsp at a time and shape into balls and place on a parchment paper layered baking sheet about 2 inches apart.
  4. Press the center of each cookie with your thumb.
  5. Bake for 10 minutes in a preheated oven or until golden brown.

 

Cookie Butter Cookies

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Cookie Bustter Cookies with only 3 Ingredients

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching To make sure that […]

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Potato & Onion Stuffed Whole Wheat Rolls – Potato Piroshki

Baked Goodies 0

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets.

So the obvious thing to take for a picnic would be sandwiches of course, but I don’t fancy sandwiches too much. I mean, yeah they’re great, but if I have an option to just bake something without having to stuff it later (with sandwich stuff that is) or spread something on it or add something to it – I’ll that that option any day.

We went to New Brunswick with the kids and friends for the long weekend, and I decided I’m making something special for the road and picnic. I guess you could say that my Russian genes took over me, because what I made was ‘Piroshki’.

Piroshki are basically small potato stuffed rolls. They can also be stuffed with cherries (and then be the dessert) but I really wanted these with potato since I knew it’ll be SO good with a pickle on the side and a sliced hardboiled egg in it.

So I made these, and it was really easy to make them, except it was a bit of work because shaping them one at a time definitely took some time.

These are originally made with white flour but I made them with whole wheat flour just to make it a bit more wholesome.

The kids loved it, we loved it and I didn’t have to stand there the next morning making sandwiches. A win-win for sure.

 

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Potato & Onion Stuffed Whole Wheat Rolls - Potato Piroshki
Author: 
Recipe type: Rolls
Cuisine: Russian
Cook time: 
Total time: 
Serves: 24 Rolls
 
Whole wheat buns, stuffed with potatoes and onion which are a perfect sub for a sandwich and a great addition to any meal. These Russian Piroshki are just superb!
Ingredients
  • 800gr Whole Wheat Flour
  • 2 Tbsp Active Dry Yeast
  • 1 tsp Salt
  • 4 Tbsp Vegetable Oil
  • 1 ¾ Cup Lukewarm Water
For the Filling:
  • 5 Medium Sized Potatoes – Peeled and cut into squares
  • 1 Onion – Chopped
  • 1 tsp Salt
  • 3 Tbsp Vegetable Oil
For the egg wash:
  • 1 Egg Yolk - Beaten
Instructions
  1. Mix the flour, yeast, salt, vegetable oil and half of the water in a stand mixer and gradually add in the other half of the water until the dough is soft and non-tacky. Mix on low speed for about 5 minutes using the kneading attachment.
  2. Once the dough’s ready, pat it with a bit of oil and cover the bowl with a plastic wrap and set the dough aside to rise for about 45-60 minutes or until it almost doubles its size.
  3. While the dough is rising, prepare the filling: cook the potatoes in water until they soften. Drain the water and mash the potatoes.
  4. In a frying pan, put the oil and chopped onion and sauté the onion until it’s translucent.
  5. Combine the onion and mashed potatoes, add 1tsp salt and mix together. Set aside to cool a bit.
  6. Preheat the oven to 375F (180C) and layer a baking sheet with parchment paper. Brush the parchment paper lightly with vegetable oil.
  7. When the dough has risen, remove from the bowl onto a lightly floured surface, divide into 4 and roll each part into a log.
  8. Divide each log into 6 pieces by slicing it and using a rolling pin, roll each piece into a round circle that’s about 8-10cm in diameter (3-4 inches).
  9. In the middle of each circle, place about 1 Tbsp of the filling.
  10. To close the circles, fold them into 2 and pinch the edges to tightly close them. Tuck the corners onto the seam (which will be the bottom after baking) and place the finished stuffed dough on the prepared baking sheet. Repeat with the rest of the dough.
  11. Brush with the beaten egg yolk and bake for about 20 minutes or until nicely golden.

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

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Whole Wheat Potato Piroshki - Potato Stuffed Buns

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets. So the obvious thing […]

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Vanilla Yogurt Whole Wheat Waffles – Amazing How Simple

Home Made Cooking | Sweets 0

Who doesn’t like homemade waffles? everyone does! whether you serve it with sour cream, fruits, cream, chocolate syrup, scrambled eggs or plain, they are just so good!

2 years ago my sweet hubby bought me a waffle maker and ever since, the family enjoys waffle breakfasts every few weeks.

Up until now what I used to do, is make the basic waffle mix (you know, flour, sugar, baking powder etc.) from the waffle maker instructions book and keep it in a container in the cupboard, and add the wet ingredients to it when I needed to make waffles. This time I decided – no more! I’m better than this, I can make my own waffle recipe – so I did.

If you’ve been reading this blog you should know by now that other than using experience and common sense in my recipes, I also make sure I use whatever’s in my fridge, and this time it was no different. The yogurt I had (I use goat yogurt but you can use any plain yogurt) made the waffles so crunchy on the outside and soft on the inside, and the smell was divine.

Yogurt generally reacts super good with baking powder so combining these two in the recipe added fluffiness and softness to the waffles.

And you want to know something else that’s awesome? no mixer required here and the batter can be mixed used one bowl and one whisker/fork so this is really a no brainer.

Oh don’t thank me – just turn your waffle maker on and get to work.

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

Vanilla Yogurt Whole Wheat Waffles - Amazing How Simple
Author: 
Recipe type: Breakfast, Brunch
Serves: 4-6 Waffles
 
These fluffy, sweet smelling and amazing waffles are a one bowl wonder. So good and no need for a mixer, Just a bowl and a whisker/ fork and you're ready to roll.
Ingredients
  • 1 ½ Cups Whole Wheat Flour
  • 1 Tbsp Sugar
  • 2 tsp Baking Powder
  • Pinch of Salt
  • 2 Eggs
  • ½ Cup Plain Yogurt
  • ½ Cup Sour Cream
  • ¾ Cup Milk
  • 80gr Melted Butter
  • 2 tsp Vanilla Extract
Instructions
  1. In a bowl mix the flour, sugar, baking powder and salt together until combined,
  2. Add in the rest of the ingredients and mix well until everything is fully combined and incorporated into smooth batter.
  3. Preheat your waffle maker and once it’s ready to use, pour in ⅓ cup batter (or the amount recommended to be used in your waffle maker - depending on its size and instruction book) and close it.
  4. Let the waffle bake for about 3-4 minutes and once it’s ready, remove to an oven rack to avoid sogginess.

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

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Yogurt Vanilla Whole Wheat Waffles

Who doesn’t like homemade waffles? everyone does! whether you serve it with sour cream, fruits, cream, chocolate syrup, scrambled eggs or plain, they are just so good! 2 years ago my sweet hubby bought me a waffle maker and ever since, the family enjoys waffle breakfasts every few weeks. Up until now what I used […]

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Cream Cheese and Olives Crescents

Baked Goodies 0

It’s Father’s day today, and although this is the day we celebrate dads, to me it’s another day to celebrate family. Mother’s day, father’s day, family day and even just Saturday, another reason to spend time with my amazing family, celebrate it and be happy for being part of it.

Lately I’ve been having quite a few rough days for different reasons, but thanks to these days I’ve been able to appreciate my family even more. The support, the love, the understanding and the comfort they provide. The laughs, the peace and the stability. My family is my rock, and this is why even though it’s father’s day I celebrate family.

Now, I’m not saying that fathers don’t deserve their own day, but I think fathers and mothers, grandparents and children should be celebrated every single day. Because at the end of the day, family is the only thing you have that’s not going to change, they will always be there.

So in the spirit of family appreciation I made a special brunch today, and we sat down together as a family and enjoyed each other’s company. Even Stewie got some homemade dog treats, after all, he is part of the family.

And before I share this next great recipe for “Cream Cheese and Olives Crescents”, I just wanted to wish everyone a Happy Father’s Day and a Wonderful family packed week.

Cream Cheese and Olives Whole Wheat Crescents

Cream Cheese and Olives Crescents
Author: 
Recipe type: Bread, Pastry
 
Soft and bread like crescents, filled with cream cheese and olive. The great thing about this dough is that you can fill it with anything else, sweet or savory and it'll turn out just great.
Ingredients
  • 2 ¾ Cup Whole Wheat Flour (550gr)
  • 2 tsp Dry Active Yeast
  • 1 tsp Sugar
  • ½ Cup Cottage Cheese
  • ⅓ Cup Plain Yogurt
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 Cup Warm Water
  • 1 Egg - beaten (For the egg wash)
For The Filling:
  • 250gr Cream Cheese
  • 50g Butter - Melted
  • Salt
  • Pitted Olives
Instructions
Prepare the dough:
  1. Place the flour, yeast and sugar in a mixer bowl and mix together with a spoon. Add in the cottage cheese, yogurt, oil and salt and ½ cup of the water and start mixing using the kneading attachment. Start with low speed and move to medium-low after a minute or so.
  2. Gradually add the rest of the water. The dough should be soft and a bit tacky but it shouldn’t stick to the bowl (extra or less water may be needed based on the flour you use).
  3. Once a dough has formed, pat the dough slightly with oil and cover the bowl with plastic wrap and let dough rest and rise for about 45-60 minutes until it’s double in size.
  4. Punch the dough down (to deflate it) and divide into 2 equal parts.
  5. Roll each part into a ball and on a lightly floured surface, roll into a thin flat circle.
Prepare The filling:
  1. Mix the cream cheese and melted butter together until they form a soft spreadable mix.
  2. You can add spices or herbs as desired.
To fill the crescents:
  1. Using a spatula or butter knife, spread half of the filling on the flattened dough circle and add olives on top.
  2. Using a sharp knife or pizza slicer, slice the circle into 8-10 (depending on the size you want) slices (triangles - like a pizza).
  3. Roll each triangle from the outside to the inside (starting with the wide end and rolling towards the sharp end of the triangle).
  4. Repeat with the second half of the dough and place the filled crescents on a parchment paper layered baking sheet. Make sure that they are at least 1 inch apart.
  5. Cover with a kitchen towel and let the crescents rest for about 30-45 minutes.
  6. Preheat the oven to 375F (180C)
  7. After 30-45 minutes, gently brush each crescent with beaten egg and sprinkle with sesame if desired.
  8. Bake for 20 minutes.
Notes
**After cooled, keep in an airtight container to maintain freshness**

Cream Cheese and Olives Whole Wheat Crescents

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Cream Cheese and Olives Whole Wheat Crescents

It’s Father’s day today, and although this is the day we celebrate dads, to me it’s another day to celebrate family. Mother’s day, father’s day, family day and even just Saturday, another reason to spend time with my amazing family, celebrate it and be happy for being part of it. Lately I’ve been having quite […]

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Quick Greek Yogurt Flat Bread – A Bread in a Pan

Home Made Cooking 0

Life has been so hectic lately.

Summer is finally here (most of the time), I started a new job with a new schedule that essentially shook my world a bit, and my inspiration ran dry. So this is why I was MIA lately.

I still cook, bake and enjoy food, but I just had zero time to document it.

It’s amazing how only when our lives go through changes, we realize how much we got used to the same old routine. And then we get used to a new one and forget all about it, but you know what I hate? that phase in between. When you know you’re going through a change but can’t wait for it to be finalized, for your entire self to get used to it. Well, I’m in that phase now, patiently waiting for it to pass and for me to settle in comfortably.

Meanwhile, like I said, I haven’t stopped baking and cooking, I just opted to find the even easier and quicker ways to end up with an amazingly delicious result. So salads are a good start because they are so versatile, potatoes too, chicken and of course bread.

Did I say bread? yes, you heard me right. I know what you’re thinking: what’s so quick or easy about bread?

Well, it is easy when you use a pan to make it, and your oven top and almost no waiting time to let the dough rise.

Ever since I realized I can make my flat bread quicker, my life on weekend became a bit easier. And hey, if I’m happy, the whole family’s happy, isn’t that how it works?

So I’ll share the joy with you, a joy that is Quick Greek Yogurt Flat Bread.

Greek Yogurt Flat Bread

Greek Yogurt Flat Bread

Quick Greek Yogurt Flat Bread - A Bread in a Pan
Author: 
Recipe type: Bread
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 10 Round Flat Breads
 
This is exactly what you need, if you're looking for a quick and easy way to make flat bread. No special skills needed here really and the taste is so good.
Ingredients
  • 4 tsp Dry Active Yeast
  • 1 Tbsp Maple Syrup
  • 1 ¼ Cup warm Water (divided)
  • 4 ¼ Cups Whole Wheat Flour (600gr)
  • 1 Tbsp Vegetable Oil (just not Olive Oil)
  • ⅔ Cup Greek (or plain) Yogurt (200gr)
  • 1 tsp Salt
Instructions
  1. Place the yeast and sugar in a small bowl and top with ¼ cup warm water and let stand for 10 minutes until bubbles form.
  2. In a mixer bowl, mix the flour and salt, and the oil and yogurt and the yeast mix and start mixing on low speed.
  3. Gradually add in the additional 1 cup warm water while mixing. Add water and mix until the dough that forms is soft and not sticky.
  4. Mix the dough with the kneading attachment for about 6 minutes and when done, cover bowl with plastic wrap and let the dough rest for 15 minutes. The dough will not rise and that’s fine.
  5. Divide the dough into 10 equal parts and roll into balls.
  6. Preheat a skillet/pan on the stovetop over medium heat and brush with a bit of oil. You just want to grease the pan a bit, not deep fry the bread.
  7. Once the pan in hot, roll the first dough ball into a round flat leaf (about 1 cm/ ½ inch thick). Roll over a slightly floured surface.
  8. Place the rolled circle in the preheated pan and cook for about 4 minutes (may vary based on your stovetop) or until the bottom is browned (you will also see bubbles form on the top part of the dough).
  9. Lightly brush the top with a bit of oil and turn to cook the other side. Again, this will take 3-4 minutes (or more, depending on your stove-top).
  10. Continue with the rest of the dough and enjoy.

Greek Yogurt Flat Bread

Inspires by and adapted from Tom Frantz (Israeli winner of Master-chef)

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Greek Yogurt Flat Bread

Life has been so hectic lately. Summer is finally here (most of the time), I started a new job with a new schedule that essentially shook my world a bit, and my inspiration ran dry. So this is why I was MIA lately. I still cook, bake and enjoy food, but I just had zero […]

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Potato and Onion Hash Brown Quiche With Coconut Oil Crust – The Perfect Brunch

Home Made Cooking 0

What’s brunch for you? for me, it’s that weekend meal where I get to play around with recipes and ingredients because I finally have some time to do it and then the highlight is sitting around the table with my family and sometimes friends, just enjoying the food and each other, just like that, relaxing, enjoying, celebrating weekends and togetherness.

Now that the sun is out more often and the weather seems to be a bit nicer, I hope we can have out brunches out on the deck. The only problem with brunch the way I see it, is the fact that I feel like doing nothing right after.

I feel so lazy after a good brunch that any other plans made for that same day are pointless to me. why ruin a good moment? just because life gets in the way? that’s no excuse.

A few weeks ago I made this quiche. I just craved potatoes and knew that if I mix potatoes and eggs I’ll get a main dish for brunch, and after I have that, well, all that’s left to make are a couple of salads and I’m done.

So I mixed a few ingredients for the crust, tossed some potatoes in a pan, combined and baked and voila, my main dish was ready.

If you’re a fan of hash browns and eggs for brunch (or breakfast) then this recipe is for you. And if you’re not – you should be. Wish ketchup or sriracha drizzled on top and a side of fresh vegetables, this is a perfect and easy brunch option.

Have I already mentioned I love brunches?

Onion Potato Hash Brown Quiche with coconut Oil Crust

Onion Potato Hash Brown Quiche with coconut Oil Crust

Potato and Onion Hash Brown Quiche With Coconut Oil Crust - The Perfect Brunch
Author: 
Recipe type: Brunch
Cuisine: Vegetarian, Coconut Oil
Prep time: 
Cook time: 
Total time: 
 
Onion and Hash brown in a baked brunch, and if that's not enough, top it up (or down) with coconut oil crust - bingo!
Ingredients
For the crust:
  • ¾ Cup Whole Wheat Flour
  • ¼ Cup Coconut Oil (Solid)
  • 1 Egg
  • 2 Tbsp Cold Water
For the Hash Brown Filling:
  • 2 Medium Potatoes - Diced into really small cubes
  • ½ Onion - Diced into really small pieces
  • 2 Tbsp Olive Oil
  • 3 Eggs
  • 3 Tbsp Milk
  • ½ tsp Garlic Powder
  • Salt and Pepper to taste
  • Chopped Scallion Greens for Garnish (optional)
Instructions
  1. In a stand mixer bowl, place the flour, coconut oil and egg and start mixing them together on low-medium speed until they begin to combine.
  2. Add in the 2 tablespoons cold water one after the other while mixing and keep mixing until the dough forms and it is smooth and even. do not over mix it or it will be sticky.
  3. Once the dough is ready, remove it from the bowl and wrap it with plastic wrap and place in the fridge for about 20 minutes or until you are done preparing the filling.
  4. Prepare the filling by first tossing the olive oil, potatoes and onion in a pan over high heat.
  5. Toss for about 5-7 minutes or until potatoes soften and you can easily poke them with a fork (the smaller the cubes the faster this will go).
  6. In a medium mixing bowl combine the eggs, milk, garlic powder, salt and pepper and stir until evenly mixed.
  7. When the potatoes are ready, add them into the bowl with the egg mix and fold them in to fully cover them.
  8. Preheat oven to 375F (180C) and a a 9.5” pie dish (I used Pyrex)
  9. Remove the chilled dough and roll it on a lightly floured surface until you get a round leaf that’s about 10.5”-11” in size.
  10. To make it easier to place it inside the dish, simply roll the dough around your rolling pin loosely and unroll it onto your dish, pressing it onto the dish and the edges.
  11. Pour the potato-egg batter onto the crust dough and garnish with chopped scallion greens (optional)
  12. Bake for 25-30 minutes until the egg is set.

Onion Potato Hash Brown Quiche

Onion Potato Hash Brown Quiche with coconut Oil Crust

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Onion Potato Hash Brown Quiche with coconut Oil Crust

What’s brunch for you? for me, it’s that weekend meal where I get to play around with recipes and ingredients because I finally have some time to do it and then the highlight is sitting around the table with my family and sometimes friends, just enjoying the food and each other, just like that, relaxing, […]

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