Category Archives: brunch

“Swedes Cinnamon Rolls And More”

Photo: Tina Stafrén/


Swedes have a sweet tooth. Apparently, the average Swede eats cakes and pastry equivalent to more than 300 cinnamon buns per year.
Sweets for the Swedes

Kanelbullar or cinnamon buns are a classic at Swedish coffee parties. During the golden age of home baking, such parties turned into orgies of sweet yeast breads, small cookies, cookies with fillings, pastries and cakes. This tradition lives on in Sweden. If you are invited to someone’s home for coffee, you always get a cinnamon bun, a cookie or a piece of cake with it. And at cafés, dainty little cookies continue to compete with all those supersized American muffins.


(25 buns)
35 g (1¼ oz) yeast
100 g (3½ oz) sugar
300 ml (1½ cup) milk
1 egg
120 g (4 oz) butter
1 tsp salt
1 tbs ground cardemom
750 g (26 oz) flour

100 g (4 oz) butter
50 g (2 oz) sugar
2 tbs cinammon

1 egg
2 tbs water
pearl sugar


Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.

Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide. Spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.

Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220°C/425°F) for 5–6 minutes. Allow to cool on a rack.

Conversions and abbreviations
1 g = 1 gram = 1/1,000 of a kg
1 kg = 1 kilogram = 2.2 pounds (lb)
1 dl = 1 decilitre = 100 millilitres (ml) = 1/10 of a litre = 1/2 cup
1 litre = 10 dl = 1.06 quart (qt)
1 oz = 1 ounce = 1/32 of a quart (qt) = 28 ml
1 lb = 16 oz = 450 ml
1 tsp = 1 teaspoon = 0.17 oz = 5 ml
1 tbs = 1 tablespoon = 3 teaspoons = 1/2 oz = 15 ml
°C = degrees Celsius (or Centigrade)
°F = degrees Fahrenheit


Posted by on 04/10 in breakfast, brunch



Summertime Brunch Settings

Summer festive days are here with so much going on and many things to do. At this time, you might find yourself inundated calendaring events as: birthday parties, weddings, baby showers, brunch, meetups and an assortment of other fun activities and gatherings.

Keep an open mind always for new, attractive and comforting conveniences that will stimulate your zeal. Take a look at these ideas… food layout platforms:






Have Brunch Inside An Emptied Swimming Pool (Lausanne’s)


Posted by on 04/10 in brunch



“Victorian Heritage Bed n Breakfast”



“Mocha Semifreddo – Rich Creamy Coffee Ice Cream with No Machine!”

“Mocha Semifreddo – Rich Creamy Coffee Ice Cream with No Machine!”

Recipe by: Chef John


  • 2 large eggs
  • 2 tablespoons white sugar
  • 1 tablespoon coffee-flavored liqueur (such as Kahlua®)
  • 1 1/2 teaspoons instant coffee granules
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 cup ice cold heavy whipping cream
  • 1 tablespoon white sugar
  • 1 teaspoon whipped cream for garnish (optional)
  • 1 pinch unsweetened cocoa powder for dusting (optional)


  • Prep

    10 m

  • Cook

    4 m

  • Ready In

    8 h 18 m

  1. Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
  2. Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
  3. Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
  4. Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.


  • Cook’s Note:
  • Answering questions about how to use this technique to make other flavors is tough, since there are many variables. Theoretically, if you replace the coffee and liquor, with other similar “stuff,” then you should get a similar product. Good luck!

    Posted by on 04/10 in brunch, coffee




    Quick to make, and tasting just as beautiful as it looks, our French Toast with Maple Ricotta, Raspberries and Basil is the perfect bed in breakfast that incorporates everything you could want in a brunch in one delicious bite. Using baguette slices, and a thick ricotta topping with mashed berries, makes for an easy and clean eating meal. Add coffee and mimosas to the mix, and this dish will have you in bed all day long.

    Author: Chef Sous Chef

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes

    Yield: 2 servings 1x


    • ½ baguette, long diagonal slices
    • 2 eggs, large
    • ¼ cup whole milk
    • ½ tsp vanilla
    • ¼ tsp cinnamon
    • ⅛ tsp salt
    • ¼ cup ricotta cheese
    • 2 tbsp maple syrup
    • 1 cup fresh raspberries, divided
    • 8 small basil leaves
    • 1 tsp icing sugar
    • 1 tbsp butter

    No. 1 | Preheat oven to 200°.

    No. 2 | In a large shallow dish, beat together the eggs, milk, vanilla, cinnamon, and salt. Place the bread in the pan to soak, for 30 secs, then flip and allow to soak for an additional 2-3 minutes.

    No. 3 | Heat a skillet to medium heat with butter. Once the butter begins to bubble, place 3 slices of french toast in the pan and cook for 3 minutes, until browned. Flip and cook for an additional 3 minutes. Remove and place in the oven, then cook the second batch of french toast.

    No. 4 | While the french toast is cooking, mix the ricotta and maple syrup in a small bowl, then set aside. In another small bowl, mash together ½ cup raspberries and 2 basil leaves.

    No. 5 | To serve, spread a large dollop of ricotta on the toast, then coat with a tbsp of mash raspberries. Sprinkle with the basil and a few fresh raspberries, then dust with icing sugar.

    Recipe source: here

    NUTRITIONAL FACTS? Visit author for more info

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    Posted by on 04/10 in breakfast, brunch


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    Everyday National Pancakes

    A Pancake By Any Other Name
    By Macy Halford

    Today is National Pancake Day, which means a) IHOP is a top trending topic on Twitter and b) we all get to have breakfast for dinner, which is truly cause for celebration.

    Lest you think that the lowly pancake is not deserving of its own day, consider that it was found deserving of its own book by no less a publisher than the University of Chicago Press:

    In this helpful history, Ken Albala asks us to consider the question: What is a pancake? Is any flat, disc-shaped bread—pita or tortilla, for instance—a pancake? No. Is the African akara, a lumpen disc of black-eyed pea batter that happens to be cooked in a pan, a pancake? Yes. Is a blini a pancake? Yes, as is, of course, a crêpe. Are waffles pancakes? No: “Waffles,” Albala writes, “despite their eminent popularity, are not pancakes.”

    More questions: Is America the only land of the ubiquitous pancake joint? No. The Netherlands are “riddled with cozy pancake houses.” The fare served in these restaurants may be superior to what one finds at Denny’s, and their atmosphere may be more conducive to pancake consumption, but can you order a single giant disc with chocolate-chip eyes, a whipped-cream smile, and a maraschino-cherry nose? I think not. One point to Pancake Team U.S.A.

    My favorite parts of Albala’s book are the tantalizing descriptions of the greasy substances suitable for frying pancakes. Butter, he writes, is best, but lard, duck fat, oil, and bacon grease also work in a pinch. These fats should be melted in a cast-iron skillet if at all possible.

    And, finally, a story. It’s about a girl called Suzette who inspired one of the most delicious pancake recipes in history in 1895 (or 1896—no one is certain). One version:

    They were said to be invented by accident by one Henri Charpentier at the Café de Paris in Monte Carlo. As a fourteen-year-old apprentice making crepes to be served to the Prince of Wales, the future Edward VII, Charpentier accidentally let the cordials in the sauce catch fire. Finding the result sublime, he served it to the regal party. Crêpes Princesse was put forward as a name, but the Prince himself suggested Crêpes Suzette in hour of a woman present in the party (perhaps a mistress).

    • There you have it. An accidental fire, an illicit affair—all you need to make pancake magic. In case you’ve never had Crêpes Suzette, here is Albala’s recipe:
    • Ingredients
    • 4 cups/500g flour, sifted
    • 1 1/2 cups/200g icing [powdered] sugar
    • pinch of fine salt
    • 12 eggs
    • 1.5 litres milk
    • 2 tbsp curaçao
    • juice and zest of one mandarin orange
    • 3 tbsp/50g butter
    • 1/4 cup/50g sugar

    Mix the flour, sugar and salt in a bowl. Beat together the eggs and mix into the flour mixture, adding the milk little by little until you have a batter.

    Perfume with a tablespoon of curaçao and one of mandarin juice. Make the crêpes very thinly. Spread the butter and sugar on them. Add, working into the mixture with a spatula, the rest of the mandarin juice, together with its zest, and the second spoonful of curaçao.

    Once the mixture has covered all the crêpes, fold them into quarters and serve them flambéed.

    article source


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    Bridge… The ‘Hobnob’ Pop Culture For Many Delicious Appetizers…

    Bridge… The ‘Hobnob’ Pop Culture For Many Delicious Appetizers…

    Your ‘Mental Appetite’ for a social mixer could be ‘Bridge’.


    Thoughts about the world’s greatest game (excerpt)

    Perhaps the best one-sentence description of how bridge players feel about their game is playwright George S. Kaufman’s parody of a famous remark: “I’d rather be South than be President.” But what causes that feeling? The Bridge World magazine asked bridge players to describe briefly their main reasons for playing bridge, and the most important rewards they obtained from the game.

    The Rewards of Bridge

    “Every Hand an Adventure” is what bridge is all about. It is the ultimate in intellectual competition. As you learn more, ever-increasing vistas unfold for your experimentation and enjoyment. Once you try it, you’ll never give it up.
    – Bob Lipsitz

    As people develop and grow they search out challenges suitable to their current situation. Some never outgrow video games, but those who seek the highest level of mental stimulation move on to activities such as bridge.
    – Mike Lawrence

    Bridge is the most entertaining and intelligent card game the wit of man has so far devised.
    – W. Somerset Maugham

    Bridge is such a sensational game that I wouldn’t mind being in jail if I had three cellmates who were decent players and who were willing to keep the game going 24 hours a day.
    – Warren Buffett

    I am still learning. I will never get it all.
    – Al Lochli

    Because every hand is different, the intellectual challenge of bridge never ceases. Besides, and more importantly, my father often noted that, “If you don’t play bridge, you’ll have a miserable old age.” Since that time is getting closer, this is no time for my interest in bridge to lag or diminish.
    – Rudy Boschwitz

    Many games provide fun, but bridge grips you. It exercises your mind. Your mind can rust, you know, but bridge prevents the rust from forming.
    – Omar Sharif


    Signs You Might Be a Bridge Player

    by Katie Coopersmith

    If you have any of these symptoms you are at risk of being a bridge player. If you have more than 7, we suggest you immediately arrange a meetup with at least 3 other bridge players.

    1. When you hear the word “dummy,” it doesn’t sound like an insult to you.

    “Trump” has a pretty different meaning, too…

    2. You always plan your next vacation based on where the best bridge tournaments are.

    London? Honolulu? Nah, not if there isn’t a game to be played there…

    A week long tournament in Lynnwood, Washington? Sure!

    3. You can’t remember your friends’ kids’ names or what you had for breakfast this morning…but last month’s hands are still fresh in your mind and you can rattle them off on demand.

    Those brain benefits are worth it!

    4. You have to fight hard to suppress the urge to scream at anyone who tells you bridge is “just a game”.

    It’s not a game, it’s a lifestyle!

    5. You’ve got a better poker face than Bill Clinton.

    Hiding your glee when your partner makes a bid you like can be tough, and so can masking your disappointment when they make the wrong move, but you’ve got it down…you’re the master of the stone-face!

    6. You’ve accidentally yelled “Director!” when someone cuts you off in traffic or makes a nasty comment to you at the supermarket.

    Wouldn’t it be nice if we could have a director play the referee role in our everyday lives?

    7. All of your friends are bridge players…and you’re not mad about it!

    It makes dinner parties so much more fun…and what’s a Saturday afternoon without a game at the bridge club?!

    8. Your shelves are packed to the helm with The Bridge World and Eddie Kantar.

    What better activity could there be to fill your non-bridge-playing hours than improving your game through reading?

    9. You fight more with your partner than you do with your spouse.

    Unless – God forbid – your partner is your spouse!

    10. You have many strong opinions on play etiquette.

    You can’t abide by anyone who makes gratuitous comments, puts their pen to the bidding pad without knowing what they’re going to bid, or doesn’t claim as declarer when the outcome is obvious.

    11. And finally…there’s nothing you’d rather do than play bridge!

    It’s a great way to spend your retirement…and your vacations, weekends, evenings, and holidays.

    DISCLAIMER: The results of this self-test are not intended to constitute a diagnosis of ‘bridge player’ and should be used solely as a guide to understanding your bridge playing and social and family issues involved with it. The information provided here cannot substitute for a full evaluation by a bridge director or teacher.



    Great Food for your Bridge friends

    Last weekend my boyfriend hosted a potluck and board game night with some friends. While racking my brain for some healthy, tasty and easy to make snacks to for the evening, I came up with several dishes but this vegan nacho with black bean and avocado dish got wiped out by the end of the night!

    Chips are always a crowd pleaser. They’re great snacks for any fun, casual get togethers with friends and families, but more often than not, they’re full of unhealthy fat, zero fibre and empty calories. Since cutting out processed foods, I’m much more mindful about snacking and prefer sticking to organic or non-GMO brands.

    Beanfields Snacks creates a variety of bean and rice tortilla chips that are all natural, vegan, gluten free and non-GMO project verified. I was pretty chuffed when I found out that every 1 oz serving I was eating contains 5g of protein and 6g of dietary fibre. So… These chippies aren’t just tasty, but pretty healthy too!


    Beansfields bean and rice chips in Nacho
    1/3 cup black beans
    1 avocado
    1 tsp diced onion
    Juice of 1/4 lemon
    California green pepper (chile verde)


    On a large plate, layer 1 packet of Beansfields bean and rice chips in Nacho, followed by 1/3 cup of black beans and 1 avocado mashed with 1 tsp of diced onion, salt, pepper and juice of 1/4 of a lemon. Top with chopped California green pepper. Enjoy!



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