It’s all about brunching – 3 awesome brunching recipes trying to keep up with Basel’s best brunching-place!

Hello again after a very long time of silence! What’s up, dear fellows? I got some pretty tempting food-stuff coming up today, hopefully not only capturing your attention, but also our taste buds!

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After weeks, months even, in my University’s library, tons of coffee and a lot whining I am finally back on track. I had my Bachelor’s exam in december and since then, I basically spend my days sleeping, cooking, brunching and looking for jobs, mostly in exactly this sequence and with unequal distribution of personal priorities. Now, to feel a little more useful doing all this, I decided to write a post on brunching. Okay, yes, it’s definitely not the most urgent thing to do in my life. But it is the most appealing one indeed, for: whoever does not love a colorful brunch with friends when every single one of them has nothing but time on their hands because they all belong to that lazy species of human beings called students?

So that is why this post includes (as the title already reveals, actually): an absolute must-go-brunching-place in my sweet Swiss hometown Basel plus a couple of recipes for the absolutely most yummy, healthy and easily prepared Brunch ever. Here we go!

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Lately, it was a cold and sunny sunday morning and I was cranky from all the Bachelor-preparation, I decided to go out brunching. That is my solution to everything: treat yourself. Especially when you actually do not have time for stuff like this. Do it all the more!

So, since then I love starting my days off with hanging in bed for ages and then getting up to have an extended (means: till dinnertime) brunch with lots of yummy food, friends, talks and laughter (especially since I gotta wait 6 weeks for my Bachelor-results, how nerve-racking is that?!). This new food-passion was triggered by a pretty little restaurant in one of my favourite Baselean areas (for its ever changing, colorful character): The Kleinbasel around Klybeckstrasse and Feldbergstrasse.

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La fourchette, the fork, it is called and its interior looks like a classy vintage furniture shop. They offer heartwarming dinner and every first sunday of the month there is a huge brunch. And let me tell you one thing: It is worth every cent. After three hours in the warmth of la fourchette and the icy winter winds of Basel hissing outside, I had devoured tons of spinach rolls, croissants, sesame-bread-buns, humus, frittata, cheese, chestnut-cake and chocolate-tart. To sum it up: I felt like a double as heavy , double as lazy and double as satisfied version of myself.

So it was sealed: I needed to become the queen of brunching. And my long way up there is what you get to see now. First of all, there a a couple of things that should not be missing at any good vegetarian brunch:

  1. homemade bread
  2. eggs
  3. fresh fruit
  4. homemade granola
  5. yoghurt
  6. fresh brewed coffee and tea

And that is what I present you with now, in a special and healthy, yet no more complicated version: a homemade flax-seed bread, a slow cooked omelet which needs no supervision, and the perfect homemade granola with an awesome yoghurt-mix. Have a look:

flax-seed braided bread with walnut oil

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ingredients:

  • 500 g spelt flour
  • 2 tablespoons cane sugar
  • 1 teaspoon salt
  • 1 cup shredded flax seeds
  • 1/2 cup walnut oil (or any kind of oil you prefer)
  • 1 egg
  • 1,5 cups milk
  • 20 g fresh yeast

preparation:

  • mix flour, salt, sugar and flaxseeds
  • dissolve yeast in milk, add walnut oil
  • mix all ingredients, apart from the egg and knead well
  • cover with a warm and wet towel and let rise for 1,5 hours
  • preheat the oven to 180°C
  • divide dough in three, roll the parts between your hands an braid them
  • put on to a baking sheet and brush egg yolk on it
  • bake until golden-brown, about 30 minutes

slow-cooked omelet with feta, violet carrots and peppermint leaves

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ingredients:

  • 4 eggs
  • 1/4 cup milk
  • salt, pepper
  • 1 violet carrot
  • 1/4 feta cheese
  • 1 handful of peppermint leaves
  • olive oil

preparation:

  • preheat olive oil in a pan
  • with a potato peeler, peel off thin carrot stripes
  • mit eggs with milk, salt, and pepper
  • roast carrot stripes, then add egg-mix and turn down the heat to medium
  • add crumbled feta on top of the omelet, then put a lid on the pan and wait until egg thickens
  • top with peppermint and fresh carrot tripes and serve with bread and butter

homemade cinnamon granola (on berry-yoghurt with orange-flax-seed-oil)

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ingredients:

  • 500 g oatmeal
  • 1 cup almonds
  • 1 cup pumpkin seeds
  • 1/4 cup flax seeds
  • 2 cups popped spelt
  • 1 cup pecan nuts
  • 1 cup maple syrup
  • 1/2 cup flax seed oil
  • 1 tablespoon cinnamon

yoghurt:

  • 2 cups frozen berries
  • 1 kg greek yoghurt
  • 4 tablespoons orange-flaxseed-oil (or any you like, I got mine at the health store and I love it!)

preparation:

  • preheat oven to 120°C
  • mix all ingredients and stir with your hands
  • spread mixture on 2 baking sheets
  • bake for about 40 minutes or until well-roasted and crunchy
  • for the berry-yoghurt

Now with these three recipes it is nearly impossible to fail any brunch-attempt. Also, they are easy to prepare ahead and allow you to be read for your guests and a cosy day in. Now I wish you an absolutely heartwarming winter-time with all your beloved ones. I myself am getting prepared for a trip to winter wonderland aka Québec next week. I hope to be back with lots of travel-and-food inspiration and chitchat for you guys! See you then!

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Lots of Love, xx Florence

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summer in a jar

My friends! It’s getting hot out there!

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For the last couple of weeks I was kept busy with my very own naive attempt to reconcile my jobs, my bachelor thesis and several short holidays. Actually, it even worked, but only on the cost of my apartment, this blog and, oh well, my sporty activities. Above all that, there is one special thing particularly distracting my already pretty easily distracted mind: Iceland! In two weeks time I will be about 20 degrees of latitude farther north and I will return to my nicely warm climate zone in autumn only.

So what does this mean? Here’s a list:

  1. I will enjoy this heat as long as I can. Although I can’t stand heat.
  2. I will buy some warm pullovers. Midsummer in Iceland basically means cosy 14 degrees Celsius, just checked on that. Oh, and a good rain jacket, too. I’d better be ready.
  3. I will shower you with as many lovely recipes as possible, trying to preserve summer on this blog.

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So, having this clearified, let’s turn to my measures to preserve summer as well as possible:

SUMMER IN A JAR

I love jars. Especially when they are filled with something homemade. They make a lovely gift, look nice and don’t produce waste. Plus: They’re like an edible memory because they preserves foods so long. What a laudation on something as simple as jars! I might be suffering from a heat stroke. Anyways. I have three different and absolutely amazingly simple recipes for you, the product of which may or should be filled into jars. If it lives long enough. Probably it won’t. But if it does, make sure you fill it in hot. So have a look at these:

SMOKEY KETCHUP

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Homemade Ketchup is one of the easiest and best tings to do. i’d say it might even be legit to pour this one over spaghetti (just saying for all those sinners out there).

Let all those ingredients simmer for 40 minutes, then blend:

  • 1 tin peeled tomatoes
  • 4 tsp. balamic
  • 1 teaspoon salt
  • 4 tblsp. cane sugar
  • 1 tsp. chipotle seasoning
  • 1/2 tsp. chile flakes
  • 3 garlic cloves
  • 2 tblsp. olive oil
  • 1 onion, chopped

VEGAN MAPLE-ALMOND DULCE DE LECHE

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This one is pure sin. With a little bit of raw cacao powder it’s like vegan Nutella and you can add whatever spice you like or switch to any other kind of nut butter. I was inspired to this lovely sin by the awesome blog blissful basil. Enjoy with fruit, rusk or – like I do by spoonfuls – pure.

Let all the listed ingredients simmer with constant stirring until it get’s as thick and slightly sticky as caramel. Then fill into jars:

  • 2 cups almond butter
  • 2 cups maple syrup
  • 1 vanilla bean
  • 2 tblsp. coconut oil
  • a pinch of cinnamon

BASIL-OIL WITH LEMON PEPPER

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This quick, flavoured oil makes a gorgeous companion for baguette, tomatoes, mozzarella, fish or veggies.

Blend all these ingredients in a cutter:

  • 1.5 dl olive oil
  • 2 handful of basil
  • 1 teaspoon lemon pepper
  • 1 garlic clove
  • zest of 1/2 Lemon

That’s it for today, love. Enjoy summer and be ready for my new series “f(l)avourite places”. In the weeks to come I am gonna introduce you to my personal favourite spots all over the world. Of course, food will be involved, too. Looking forward to seeing you then, guys!