Sweet and savoury brunch

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This year’s strawberries are inspiring me to try out new things, new combinations and recipes to test my senses.

This morning I couldn’t make up my mind whether I wanted to indulge in something sweet or savoury. Let’s face it, the low carb lifestyle isn’t too fond of the sweet. Not one you can whip up in minutes in any case.

Enter the ever-convenient egg.. Centre stage, a hot pan. As the egg cooks, sunny-side up, add chunks of mozzarella di bufala. While that cooks gently and the mozzarella melts, chop up your strawberries and nibble some as you go. When the egg white has almost cooked, but the yolk is still runny, add your strawberries to the pan and cook for a few more minutes. Flip carefully into a plate, trying not to break the yolk in the process.

 

Indulge and enjoy

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Their fresh juicyness

Quinoa with peas, bacon,egg and mushrooms

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As always, it’s important to rinse the quinoa before cooking. I like to cook the peas slightly and fry the bacon before mixing the ingredients together. I also added a crushed hard-boiled egg, a dash of olive oi, salt and plenty of freshly ground pepper. The mushrooms should be cleaned and chopped into bite-size chunks. Cooking the mushrooms is optional, according to taste. Mix thoroughly and serve hot or cold.

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Nutella pockets

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What if you’re feeling naughty and want to make something more decadent with your Spelt flour dough? Well, in that case, you can make this…

Cut out rectangles from your pasta sheets and place a teaspoon of nutella on one side, about a centimetre in from the outer edges

Pinch the outer edges shut, pressing with a fork to make sure they are sealed tight. You don’t want any chocolate goodness leaking out! 

Place in a hot oven on fan for about 10 minutes or until they start to brown

How to make pasta dough out of Spelt flour

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Do you remember this post about how to make your own pasta? Well it is also possible to make the same dough using spelt flour instead of wholewheat flour and thus reduce the carb load. The result has a somewhat coarser texture and is darker in colour. The taste is excellent, I prefer it to the ‘regular’ dough.

It is also easier to roll out as it’s less fragile. Anyhow, once it’s made you may go ahead and form into sheets or pasta shapes. Then use for lasagna: