French Toast with Cinnamon Apple

Ingredients:

• 2 TBSP butter
• 1 apple, cored and sliced
• cinnamon
• sugar
• 2 eggs
• 1/4 cup milk
• 3 slices of wheat bread

Directions:

1) Melt the butter.
2) Cook the apple over medium heat for a minute or two.








3) Add the cinnamon and sugar and cook until it is soft. Then remove.
4) Mix the eggs and the milk.
5) Dip the bread into the egg and milk mixture (both sides).
6) Add to the same pan that the apples were in and cook until crispy, then flip.
7) Cook until crispy on the other side.

Crepes

Missing nice breakfasts....

Ingredients:

• 1 cup of flour
• 2 cups of milk
• 1 egg
• olive oil
• peanut butter, jelly, fruit, honey, nutella, whatever filling you like

Directions:
1) Mix the flour, milk and egg.
2) Add some olive oil to a pan and heat to medium.
3) Add 1/4 of the mixture, or enough to cover the bottom of the pan. It should be thin.









4) When it starts to bubble, flip.
5) Cook for about 1 more minute.

 6) Remove from the heat and your filling

Homemade Mayo and Two Sandwiches to go with it

I've been told that mayo in Korea is really terrible, even by websites in Korea, so I decided to make my own--with a recipe from an English language Korean website!

Ingredients for the mayo:

• 1 egg yolk
• 1/2 tsp mustard
• 1 clove of garlic, diced
• 1/2 cup + 1 TBSP olive oil
• juice of 1/2 a lemon
• salt and pepper

Directions:

1) Mix the egg yolk, mustard and garlic together.









2) Add the 1/2 cup of olive oil, a few drops at a time at first, and then once it seems more incorporated you can add it in a steady stream.
3) Add the lemon juice, salt and pepper.
4) Add the extra TBSP of olive oil if necessary





5) Store in an air-tight container.











2 good sandwich ideas:

Ingredients:

• 2 slices of bread
• cucumber, sliced
• tomato, sliced
• red onion, diced
• mayo
• lemon juice

OR

• 1 slice of bread
• 1 sunny side up egg

I liked the second one far better.

Easy Egg Sandwich

Recipe taken from here where they call it a fried egg sandwich. I wouldn't call this a fried egg; its more like an omelet that you put on bread to eat on the go.

Ingredients:

• 1 piece of bread (or 2, I left mine open faced)
• 1 tsp vegetable oil
• 2 eggs
• salt and pepper
• 1 slice of mozzarella cheese
• 3 green onions

Directions:

1) Toast the bread.
2) Put the oil in the pan and heat.
3)Put the eggs with the salt and pepper in a glass and mix with a fork.
4) Poor the eggs into the pan and heat until stiff.





5) Put the cheese and green onions on top.
6) Cook for 1 minute.
7) Fold the egg over the cheese like a 3 fold letter, and then the sides in.
8) Place on top of the toast.

Cheesey Scrambeled Eggs

Really simple one today. Inspiration from here, but then I misread the ingredients and ended up with just milk and already had sliced cheese.

Ingredients:

• 2 eggs
• 3 TBSP milk
• 1 clove of garlic
• 4 chives
• salt and pepper
• 1 TBSP vegetable oil
• 2 slices of Cheddar cheese

Directions:
1) Combine the eggs, milk, garlic chives and salt and pepper in a glass or bowl and mix with a fork. I prefer a glass because it is easier to mix.
2) Heat the vegetable oil in a pan.
3) Add the eggs and stir so it does not burn.
4) Cut the cheese into small squares. 
5) After the eggs are almost cooked, add the cheese.
6) Continue stirring as you cook until the eggs are done and the cheese is melted.

Blueberry Muffins

Made using the blueberries from the Boston Organics box, and the flour cookbook.

Ingredients:

• 3 1/4 cups unbleached all purpose flour
• 1/2 tsp baking soda
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 egg yolk
• 1 1/2 cups sugar
• 1/2 cup plus 2 TBSP butter, melted
• 1 cup milk, room temp
• 1 cup creme fraiche, room temp
• 2 tsp vanilla
• 2 cups blueberries

Directions:
1) Position a rack in the center of the oven, and preheat to 350F/175C.
2) Butter a 12-cup muffin tin with cooking spray.
3) In a large bowl, sift together the flour, baking soda, baking powder and salt.
4) In a medium bowl, whisk together the eggs and egg yolk until thoroughly mixed.
5) Slowly whisk in sugar, butter, milk, creme fraiche and vanilla until combined.
6) Pour the butter-sguar mixture into the flour mixture and fold gently until just combined.
7) Fold in blueberries, it will be lumpy.
8) Spoon the batter into muffin tin until it is almost over flowing.
9) Bake for 30-40 minutes until browning beings on the top (unless you are using a mini muffin pan, then keep an eye on them, it is about 20 minutes though).
10) Let cool in the pan for 20 minutes.

Spanish Tortilla with Kale

 From the Boston Organics basket, this uses some of the kale, all of the potato and the onion from last week. Recipe taken from here, with a few changes.

Ingredients:

• 4 TBSP olive oil
• 1 onion, chopped
• 1 1/2 lbs potatoes, sliced very thin
• 12-14 stems kale, stalk discarded and leaves chopped
• salt and pepper
• 6 eggs

 Directions:

1) Preheat oven to 400F/205C.
2) In a large pan, heat 3 TBSP of the olive oil.
3) Add onion and potatoes, cook 10 minutes. You will have to stir it as the potatoes will stick a bit--not constantly, just every 2 minutes or so.





4) Add kale and salt and pepper, cook for 7-10 minutes.
5) In a large bowl, beat the eggs.








6) Add potato mixture to the sauce pan and stir to coat.
7) Add 1 TBSP olive oil to the same sauce pan, being sure that it coats the whole pan.







8) Add potato-egg mixture and bake for 20 minutes.

Orange Cheesecake with Candied Orange

Oranges came in the box from Boston Organics and cheesecake was requested for me to make. Recipe for the cake was taken from here, with the rum suggestion used, and the recipe for the candied oranges was taken from here.

Ingredients:

• Crust:
• 2 cups graham crackers (1/2 box)
• 1/4 cup sugar
• 2 TBSP butter, melted
• Cake:
• 24 oz cream cheese (don't use reduced fat or low fat...it's cake), room temperature
• 1 cup sugar
• 4 eggs
• juice from 1/2 an orange
• 3 TBSP orange zest (I got enough from the same 1/2 I was going to juice)
• 1 TBSP vanilla
• 3 TBSP white rum (I used Bacardi)
• Topping
• 1 1/2 cups water
• 1/2 cup sugar
• 1 1/2 oranges cut into thin slices

 Directions:

1) Preheat the oven to 325F/160C
2) Pulse the graham crackers in a food processor until finely crushed.
3) Add sugar and melted butter and mix until combined.






4) Pat into the bottom of pan and bake for 10-12 minutes.
5) Let cool.
6) Lower the oven to 300F/150C







7) Beat cream cheese, flour and sugar until smooth.
8) Add eggs, vanilla, orange juice, orange zest and rum and mix until combined.







9) Pour into the crust and bake for 80 minutes or until the middle is set. Keep an eye on it due to the rum.







10) Let sit for 30 minutes.
11) Loosen the cheesecake from the side of the pan (either take off the spring form part or slide a knife around the sides).
12) Let sit for another 30 minutes.





13) Combine the water and sugar in a pot or pan with large sides and bring to a boil.








14) Add the oranges and let boil for 5 minutes on each side.




 



15) Reduce heat and let simmer for 30 minutes, turning over again if necessary.







16) Remove from heat and let cool on wax/parchment paper
17) Add the candied orange slices to the cheesecake and place in the refrigerator for 4-8 hours.

 

 my crust did not hold up too well, so I put some on top of the cheesecake which was great!

 This is the texture you want in a cheesecake