Sourdough Pancakes

 

Sourdough Pancakes

I have to admit I do not like pancakes much. However, Donna (thanks, Donna) gave me a link to a recipe that looked really good: Sourdough Pancakes. They are delicious. Just add some Canadian Maple Syrup. Yum!

Sourdough Pancakes and Maple Syrup

Here is my version of the recipe.

½ cup of warm water
½ cup of plain yogurt
50 grams of sourdough starter
1 egg
1 Tbsp of Avocado oil
1.5 Tbsp of sugar
¾ tsp of yeast
¾ tsp of salt
165 grams of flour

Mix all the ingredients except the flour using a whisk in a medium-sized bowl. I prefer using a spiral whisk. Once smooth, add the flour and mix or beat until it is smooth and free of lumps.

Scrape down the inside of the bowl with a spatula, cover with plastic wrap, and set aside in a warm place. Let rest for 2 hours.

After two hours, it will be nice and bubbly. Do not stir; scope out the dough into a buttered frying pan.

Frying Sourdough Pancakes

Frying Sourdough Pancakes

If There is no Bacon in Heaven, I'm Not Going

Sourdough Pancakes

Sourdough Pancakes

Leftover, keep covered in the fridge.

Enjoy, Anders

Kale And Bacon Omelette

Kale Omelette With Bacon

Serves 1 hungry person
Preparation and cooking time 15-20 minutes

This is one of my favourite omelettes, it's easy to make and very tasty, especially with the kale adding a really scrumptious taste. I use a 10 inch or 25 cm non-stick frying pan for this recipe.

Ingredients:

• 2 eggs
• 2 strips of pre-cooked bacon, chopped (see my tip on how to prepare bacon)
• A handful of chopped fresh kale
• 2 green onions, chopped. You can also use regular onion, but the green onion is better.
• 1 medium sized tomato chopped
• A handful of grated cheese. I prefer Gruyere cheese from Switzerland
• 2-3 tbsp of cream, half & half or milk, cream is the best
• ¼ - ½ tsp of turmeric
• ¼ - ½ tsp of white pepper
• ¼ tsp of sea salt

Kale and bacon omelette with avocado.

Using a non-stick frying pan, over medium heat, warm up the bacon, then add the green onions and kale.

Saute for 2-3 minutes then transfer to a plate. During this time crack the eggs into a small bowl and add the cream, salt, pepper and turmeric, using a whisk or a fork beat together.

Pour mixture into the frying pan. After about 1 minute, using a spatula lift up the edges so the egg mixture can pour underneath the omelette.

Kale and bacon omelette.

When the liquid is starting to set up on top, sprinkle ¾ of the cheese over the whole omelette. Add in a generous amount of cheese at this stage helps keep the omelette together when you flip it together.

 After about 2 minutes add the bacon mixture on one half of the omelette. Add the chopped tomatoes followed by the remaining cheese on top of the bacon.

Gently push down and together on the fillings. Then using a wide spatula flip the uncovered half of the omelette over the filling while lifting the frying pan and slightly tilting it. Tilting the frying pan helps the uncovered piece fall into place.

Remove from heat and cover with a plate, lid, or cutting board for about 5 minutes. This makes the last bit of cheese melt and the flavours blend together. Slide it out onto a plate.

Kale, green onions and bacon

Sprinkle cheese as a first layer

Add kale, bacon, tomato and the rest of the cheese. Tilt and flip one side over

So good!

Tinfoil Cooking now available on Amazon

Tinfoil Cooking; RV Cookbook

Tinfoil Cooking is the ultimate cookbook for the outdoors. Easy cooking for Camping, RV'ing, Boating and at home. Delicious meals with very few or NO DISHES! 

This book is for RV'ers, boaters, campers and at home. Easy to follow recipes that everyone can use.

Wow, it has been a fun journey getting this book up on Amazon. I sure have learned a lot about publishing. Not as easy as one might think.

Front Cover of Tinfoil Cooking

If you are looking to make your camping or boating trips a bit easier then this books is for you. 

Do you dread having a whole bunch of dishes to clean up when you are out camping or boating or even at home? Then this book is for you. Actually, it’s a silly question — of course, you do, no one wants to do dishes and clean up the big mess left behind when you cook up a big meal.

If you are like me and want to simplify the whole cooking process without sacrificing on flavour, then this book is for you.

If you like to cook up the tenderest ribs ever, then this book is for you?

If you like to make the best-tasting vegetables supercharged with flavour, then this book is for you.

If you like to cook up some pasta without a pot and without steaming up your whole camper or boat, then this book is for you. You can even cook the pasta over a campfire.

Back Cover of Tinfoil Cooking

Do you enjoy freshly baked artisan bread with your breakfast, lunch or dinner? No kneading required. Then this book is for you.

I truly hope you enjoy the recipes in this book so you can spend more time with family and friends and less time washing dishes.

Amazon #1 Best Seller in outdoor cooking.

My book is available on Amazon in all countries that Amazon operates in. For ease of ordering, here are some links, Amazon.ca, Amazon.com, Amazon.de and Amazon.co.uk.  You can also search the book Tinfoil Cooking or my name Anders Treiberg on your favourite Amazon site. Please NOTE, you do not need an e-reader for the digital version, you can download a free app here.

Enjoy,

Anders

Scrambled Egg and Spinach

Scrambled Eggs

Scrambled eggs with spinach, red pepper, onions and bacon

Both eggs and spinach have such incredible amounts of nutrients and protein and you should have this dish in your weekly or bi-weekly menu. You can cook this up for breakfast or for lunch. Add a slice of wholegrain toast and you have a fantastic meal.

This dish is just a twist on regular scrambled eggs. The thing to keep in mind when you make scrambled eggs is to not overcook them. Scrambled eggs require 100% attention and stirring and tossing continuously, more on this below.

Ingredients:

• 4 eggs
• ¼ cup or 60 ml of half & half or milk
• ½ lb or 225 gm of fresh spinach
• 1 small fresh red pepper, chopped
• 1 medium onion, chopped
• 3 slices of pre-cooked thick sliced bacon, crumbled
• 1-2 tbsp of butter or canola oil
• ½ tsp of salt
• ¼ tsp of fresh ground white pepper
• ¼ tsp of turmeric

Get all the ingredients ready and measured up exact. This is always the best practice and especially in this recipe.

Over medium heat using a large frying pan and a curved spatula, melt the butter. Once the butter is bubbling away, add the onions and red pepper. Saute for about 2-3 minutes then add the crumbled bacon.

Onions and red pepper

While the onion and peppers are cooking, crack the eggs into a medium size bowl, add the half & half, turmeric, salt and pepper. Whisk so it is mixed well.

Continue to cook till the onions become translucent, another minute or two. Add the spinach (the pan will be almost overflowing at this point) and toss continuously till it is wilted down.

Spinach added

Once the spinach is wilted down, start your toast in the toaster; give the egg mixture another good stir and pour it into the frying pan over the spinach mix. Clean bowl with a spatula, making sure you get all the spices that may have settled on the bottom.

Eggs added to the spinach mixture

Spinach and scrambled eggs

Stir and toss at all times till the eggs are not runny annymore, but still shiny; they are done, remove from heat and serve immediately. 

Your toast should be close to done at this point.

Enjoy!

Spinach, Bacon and Fried Eggs

Spinach, Bacon and Fried Eggs

Serves 2 people
Cooking and preparation time 20 minutes

Here is another super easy dish loaded with good stuff. It has loads of nutrients and vitamins and you can whip this up in a hurry. I prefer this dish for lunch but some of you may like this as breakfast as well.

I use precooked bacon for this. If you have not seen my tip on preparing bacon ahead of time, have a look at how I do it.

Recipe ingredients:

• 250 grams of fresh spinach, wash the spinach if not pre-washed in package
• ½ medium-sized onion, chopped fine
• 4-6 strips of pre-cooked bacon. Cut into bite-size pieces
• 4 eggs
• 1 tbsp of butter
• 1 tbsp of canola oil

Set two dinner plates in the oven and turn on to it’s lowest setting. In a large frying pan over medium heat add the butter and canola oil. Once the butter is melted add the chopped onions and saute for about 2 minutes, add the bacon and cook for another minute.

Now add the spinach and toss till the spinach is cooked down and turn dark green. Divide on the two preheated dinner plates.

Return frying pan to the burner and fry the eggs the way you want them. Serve with the spinach and a well-toasted piece of bread.

Enjoy

Scrambled Eggs & Sauteed Spinach

Scrambled Eggs, Sauteed Spinach, Turmeric, Onion and Bacon

Serves 2 people
Cooking and preparation time 30 minutes

Scrambled eggs on a bed of spinach and a toasted English Muffin

This recipe is fast and can be had for lunch as well as breakfast. This dish has tons of nutrients to help the body fight off free radicals.

When I mix up the eggs, I add lots of turmeric and white pepper. The combination of the two gives the turmeric more power and easier for the body to absorb the active ingredient curcumin. Turmeric is a super powerful anti-inflammatory and loaded with antioxidants and many more health benefits.

The eggs provide tons of protein, vitamins like B2, B6 and B12. Further, it supplies many minerals like copper, iron and zinc and very high in selenium.

The spinach then is also loaded with nutrients and antioxidants. It is good for your eyes and has many vitamins and minerals that support good cell structure and help to fight off free radicals in your body.

Sauteed spinach, onion and bacon

Onion then does not maybe pack as much punch as the spinach, but it sure adds flavour. Onions have many health benefits and have plenty of nutrients and minerals.

The avocado is loaded... with all kinds of nutrients and minerals that help your body fight off disease and for you to stay healthy. It is so good on its own with some balsamic reduction, guacamole, in a salad or mashed to make a salad dressing just scrumptious.

Bacon, well “either you like bacon or your wrong”... Yes, I know bacon is processed meat but not processed to the point like many other types of meat you buy in a deli. Besides that bacon use to contain high amounts of nitrates. Nowadays most companies use other additives like vitamin C to lower the active ingredients in nitrate, nitrosamine. In my opinion, eat in moderation.

Ingredients:

• 4 eggs
• 60 ml or ¼ cup of half and half or milk
• ½ - 1 tsp of turmeric
• ¼ tsp of freshly ground pepper, white is best but black will do
• ¼ - ½ tsp of salt
• 70 grams or 2.5 oz of fresh spinach
• ½ an onion, chopped
• 4 slices of pre-cooked bacon, chopped
• 2 English muffins, halved and well toasted
• Olive oil or canola oil
• Butter
• 1 avocado
• Balsamic reduction

In a medium sized bowl add the eggs, half and half, salt, pepper and turmeric. Beat till fluffy and well mixed. Set to the side.

Set two frying pans on the stove, low-medium heat, one for the eggs and one for the spinach. Where the eggs go, add about ½ tbsp of butter and in the other add ½ tbsp of olive oil. Turn the heat up on the “spinach pan” and add the onions and bacon. Sautee for 2-3 minutes then add the spinach. Toss the spinach mixture till it has cooked down. About 2 minutes.

Scrambled eggs and spinach on an English muffin with avocado

Meanwhile, add the English muffins to your toaster. The muffins should be well toasted, should turn colour. This helps them from going soggy.

While the spinach is cooking and the muffin toasting give the egg mixture another good mix and add to the hot frying pan. Watch your eggs closely and using a spatula, keep turning the eggs over and over. Don’t overcook. The scrambled eggs should not be runny but they should be shiny. They will continue to cook a bit when you remove them from the frying pan.

On two dinner plates set the muffin halves followed by the spinach mix and then the eggs. Cut the avocado in half and scoop out each half. You can have a look at my YouTube video on how to cut an avocado. Add some balsamic reduction to the avocado and you are all set. Enjoy!

Poached Eggs in Stewed Tomatoes

Poached Eggs in Stewed Tomatoes

Poached Eggs in Stewed Tomatoes

Here is a different way of putting a bit of spice into your morning breakfast.

It is really yummy and easy to make. This recipe is for two people.

Here are the ingredients:

• 4 slices of cooked or uncooked Bacon (see my blog post for doing bacon ahead of time)   
• 1 can 400-500 ml of stewed or Crushed Tomatoes with some spice or herbs in them. You can check at your local grocer what is available 
• 4 large eggs   
• 1/2 cup of cheese of your choice (goes great with a Mozzarella) 
• salt, pepper, and spices to taste

Let The Stewed Tomatoes Simmer Till Most of The Liquid is Gone

Make a Well And Drop The Eggs Into The Well

Cut the bacon into bite-size pieces. In a frying pan or skillet add the bacon.

If the bacon is not cooked, fry till the desired doneness and if it is cooked you only need a minute or two over medium heat.

Add the stewed tomatoes and bring to boil. Simmer away till it starts to get thick or most of the watery liquid is gone.

This is a good time to add any of the spices you want. Try some hot stuff if that's your liking.

With a serving spoon, make a little well and drop one egg into it.

Do the same for the other three eggs. Cover and let cook for about 7 minutes on low, it should be bubbling away a bit though.

Sprinkle the cheese on top, cover, let rest a minute and you're ready for breakfast.

Serve as it is or on top of strongly toasted bread.

Bon Appetite,

Anders

Amy's Breakfast Patties

Breakfast Patties A'la Amy

Amy's Breakfast Patties

This is a super good recipe I got from my nephew's wife Amy.

Amy is a super good cook and cooks for all the workers on the farm in Saskatchewan.

 Here is Amy's recipe


Ingredients:

• 1 ½ pounds ground beef or buffalo
• 1 ½ pounds ground pork
• 1/2 cup chopped fine yellow or white onion
• 1 tsp pepper
• 2 tsp salt
• 1 tsp thyme
• ½ tsp basil
• 1 tsp sage
• ½  tsp oregano
• chili flakes
• 1-2 eggs
• 2-4 cloves garlic crushed
• 1 pinch Cayenne pepper
• 2 tbs Worcestershire sauce
• ½  cup - 1 cup bread crumbs or crushed crackers

Mix all together, form into thin, small burger size. Fry in frying pan & freeze

These patties are super good and very handy when you are in a hurry in the morning. Just stick one in the micro and toss it in to a bun and you are off.

Thanks for sharing Amy.

Bon Appétit,

Anders

Breakfast Patties

The Best Breakfast Patties

Breakfast Patties

The idea for this recipe we got from our close family member Amy.


Breakfast Patties are super easy to make and just awesome to have in the freezer for a quick breakfast.


Just microwave one of these patties, stick it a bun and you are set to go.


Amy has three little boys in her house and breakfast can be a bit of a rush at times. A breakfast pattie comes in really handy at times.  I will post Amy's recipe in due course.

My wife Liz decided to make her own version and they turned out really good.

Here are the ingredients:

• 2 lbs or 454 grams of ground turkey
• 1 minced garlic clove
• ¼ cup of bread crumbs
• 1 tbs of sage (dried is fine)
• 1½ tsp of Kosher Salt
• 1 tsp of thyme (dried)
• 1/2 tsp of fennel (dried)
• ½ tsp of ground pepper
• 1 egg white
• Olive or Canola oil

Use a Hamburger Press for Breakfast Patties

Mix all the dry ingredients together then add everything to the meat. Mix till everything is well mixed. 

Set to the side in the fridge for at least 1 hr or more.  

It is easier to form the patties if the meat is well chilled.

Remove from fridge and make patties. We used a hamburger press. I weigh out 90 grams for each pattie. If you weight them out they cook very evenly.

Use Olive or Canola oil and fry the patties for 3 minutes on each side. Set to the side on a cooling rack lined with paper towel to absorb any extra grease.

That's it. We shrink wrap two in a package.

You can use these patties to any breakfast from scrambled eggs to eggs benny or just stick them in a bun, with an egg of some kind on top.

Kiss the cook,

Anders

Anders Cheese Scones

Cheesed Up Scones

Cheese Scones

If you have not yet tried Dave's Delicious Scones, you should do so right now.

It is easy and so delicious. I gurantee you will eat more than one.

If you are not too keen on raisins, try my own version, which is Dave's recipe adding cheese instead of raisins.

Here are the ingredients:

• 3 cups of Flour
• 5  Tsp of Baking Powder
• 1 cup of Sugar
• ¾ cup of cold Butter
• 150 grams of yellow "Aged" cheddar, cubed.
• 3/4 cup of Butter Milk
• 2 large Egg (separated)

Cubed Cheese For Scones

Roll up Dough

Cut The Dough

Brush egg yolk on top of soon to be scones.

Turn oven on to 350-375 F. Mix all the dry ingredients and cut in the butter, then add the cubed cheddar.


Beat the egg whites till firm and fold into butter milk.


Add the butter milk mixture to the dry ingredients.


You may have to add a little extra liquid to take up all the flour. The mix will be sticky.


Scoop on to a large floured area (counter works fine).


Work the mix and then roll into a 2-3 inch roll, cut in 1½ inch pieces and place on large baking sheet.


Beat the egg yolks and brush top of each scone.


Bake for 20 minutes and watch them closely. Call in the troops, they'll be gone in no time.


Kiss the cook,

Anders

Scones by Dave

Dave's Delicious Scones

Delicious Scones

This recipe comes from my good friend Dave.

This recipe is very easy to make and it taste so good. A bit messy, but worth it.

These scones are great for breakfast and is a big hit around our place when the clan is here.



Ingredients are as follows:

• 3 cups of Flour
• 5  Tsp of Baking Powder
• 1 cup of Sugar
• ¾ cup of cold Butter
• 1 cup of Raisins (soak in hot water)
• 3/4 cup of Butter Milk
• 1 large Egg (separated)

Eggwhite, whipped.

The scone-dough on the counter

Brushing on the egg yolk

Ready to go in to the oven.

Turn oven on to 350-375 F. Mix all the dry ingredients, cut in butter, beat egg white and fold into butter milk.



Drain and add raisins, mix in milk. You may have to add a little extra liquid to take up all the flour. The mix will be sticky.



Scoop on to a large floured area (counter works fine), divide and pat into three cakes, place on large baking sheet and brush top with egg yolk.



Score each cake into 6 or 8 pieces. Bake for 20 minutes. Call in the troops, these scones will be gone in no time.


Kiss the cook,


Anders

Crepes a la Sarah

Crêpes by Sarah

Crepes

Crepes are so easy to make and they can be eaten for just about any meal.

Crepes or Crêpes as it is spelled in its country of origin, France, is a big favourite in our house, from adults to grand-kids.

In France, Crêpes are considered a national dish.

This recipe is from my very good friend Sarah and this recipe is for desert.

Here are the ingredients.

• 1 cup  of whole milk
• 2 eggs
• 1 cup of flour
• 2 tbs of sugar
• 3 tbs of butter (melted and cooled so it is still liquid but not hot)
• ¼ tsp salt
• 1 tsp vanilla

Mix all the ingredients well and let stand for at least one hour.

Heat pan to medium heat and pour in enough batter to thinly cover the bottom of the frying pan. Flip and cook other side when it can be turned.

Crepes with fruit

Fill with sliced bananas, berries, fruit or anything else your desire. Always drizzle with melted dark chocolate!

For breakfast / lunch, you can put some sharp cheddar on the crepe after you have flipped it so that the cheese melts. Then add smoked salmon or ham.

Note from Anders: You can also make the Crêpes ahead of time and once cooled, add chopped cooked ham, cheddar cheese and chopped green onions, roll up and bake in the oven at 375°F till the cheese melts.

Wine Pairing and Recommendations:

For dessert you can pick a nice dessert wine, and for lunch or supper I would recommend a Rosé like Pink Freud from Therapy Vineyards (check out my review ). However Crêpes are traditionally served with cider. Try a Broken Ladder from BC Tree Fruits, it is a great cider. Let me know what you prefer.

Kiss the cook,

Anders

Dungeness Crab Quiche Recipe

Crab Quiche

This wonderful recipe I received from my friend Annamaria. This crab quiche is wonderful. With all the fresh crab here on the west coast, this recipe should be part of your cooking repertoire. Start out to pre-heat oven to 425°F.

Dungeness Crab Quiche

The ingredients are as follows:

• 1 pie crust 9" or 23 cm
• 4 large free range eggs
• 250 grams of Dungeness Crab meat (or if you have to, use other crab)
• 100 grams shredded of Emmental cheese or a Gruyere or medium Gouda.
• 475 ml of whipping cream
• 100 ml of chopped onions, chop very fine
• 1 tbs of chopped parsley
• 1 tsp of salt
• 1/4 tsp of Cayenne pepper

Prepare pie crust as per direction on the package.  In a bowl mix with a blender the eggs, cream, onion, salt and cayenne pepper. Blend well. Then, with the crust in the 9" pan add the crab meat and cheese, then pour the egg mixture over and sprinkle with parsley.

Insert in the pre-heated 425°F oven. If you are worried about burning the bottom of the pan, set the dish on a cookie sheet, this will minimize this issue.

Bake 15 minutes at 425°, then reduce to 300°. Bake for an additional 30 minutes or until done. When inserting a fork or knife it should come out pretty well dry.

Wine Recommendations: Try a Quails Gate Chardonnay, just beautiful.

Bon Appetit,

Anders

Puffed Pancakes A la Peter and Maia

Sizzling Hot Puffed Pancakes

Hot Puffed Pancakes

From The Butlers Den B & B in Nova Scotia comes this wonderful recipe.


Peter (Per) and Maia Primgaard are the owners of this very picturesque B & B.


Peter used to be Bob Hope's Butler in Palm Springs California for many years.

Here are the ingredients:

• 6 tbs of flour
• 3 oz milk
• 2 eggs
• 1 tbs of sugar
• 1 tsp vanilla extract
• pinch of salt.

Preheat oven to 450F and preheat 2 oven proof bowls sprayed with Pam. In a mixing bowl mix all the ingredients, but do not over mix, it should still have some lumps in it.

Apple, lemon juice and brown sugar in a plastic bag.

Peel and core an apple, cut it up in 12 to 14 slices and put in a Ziploc bag together with juice of 1/2 of a lemon and 2 tablespoons of brown sugar, shake the bag.

When the preheated ovenproof bowls are hot divide the mix and apples between them.


Bake for 15-18 minutes, serve with maple syrup.


This recipe is easy to make and taste fantastic.

Kiss the cook,

Anders

Perry's Parsee Akoori Recipe

Parsee Akoori Recipe - Try it For Breakfast

Parsee Akoori Recipe

Here is another fantastic recipe from my friend Perry. I will make this one tomorrow morning, can hardly wait to try this recipe.

Here are Perry's notes for this Indian recipe.

Here is a recipe for the dish I talked about. It is called AKOORI and it is very simple to make. It serves 2-3 people.

Parsee Akoori

Ingredients are as follows:

• 3 tbs (45 ml) oil (In India they use Ghee which is essentially clarified butter)
• 2 medium onions, finely chopped
• 2 tbs (30 ml) finely chopped fresh coriander (also known as Cilantro)
• 2 green chillies, finely chopped (Depends on your capacity for hot food. Slit the chili lengthwise and take out seeds before chopping if you prefer not to make it too hot!)
• 1 medium tomato, finely chopped
• 4 eggs
• ½ tsp (2.5 ml) salt (or more if required)
• 1 tsp (5 ml) of turmeric (to give it yellow colour. Some Parsees do not add turmeric. I do, as I am partial to Turmeric - Did you know that Turmeric is one of the best anti-inflammatory spices?)

Method:

Whip or Beat Eggs

Heat oil or ghee and fry onion in it till soft but not brown. Add coriander, chillies and tomato and blend well. Cook for 3 minutes. Remove pan from heat.

Break eggs into a bowl and beat for a while till whites and yolks are well blended. Add to onion mixture and mix well. Add salt.

Return pan to the stove and cook slowly stirring all the time till the mixture is consistency of soft scrambled eggs.


Serving Instructions:

Almost Like Making Scrambled Eggs, But Better.

Akoori is usually eaten with fresh-baked bread for breakfast. The Akoori can also be served on lightly brown toast (just as you serve scrambled eggs on toast!)

Enjoy!  Perry




Note from Anders: This is a really great recipe. I have made this myself several times and it just fantastic. It is a nice change to the regular scrambled eggs. 

Kiss the cook,

Anders