Vanilla omelet with Ricotta and Blackberries

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Omelets are really easy to make for breakfast, it only takes about 10 minutes and it’s healthy and make you feel full until lunch. So you should, of course enjoy this sweet omelet for breakfast as it’s a wonderful blend of protein, the good fat, and carbohydrates. So go get the best ricotta you can find and get your farm fresh eggs on the pan.

Ingredients:

2 organic eggs

2 tsp. vanilla

3 tbs. ricotta

A handful of blackberries

1 tsp. acacia honey

Method:

Whisk the eggs with one teaspoon of the vanilla powder and pour it on a frying pan.

Mix one teaspoon vanilla with the ricotta.

When the omelet is done, top it with ricotta, blackberries and honey.

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Rhubarb Clafoutis – it tastes like summer

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Rhubarb is the perfect summer food and you can use it for so many things, you can juice, make a crumble, make a trifle, and it will just be delicious, because of the amazing flavor there is in the rhubarbs. This time, I decided to use some of the last rhubarbs for a Clafoutis, a really easy cake/dessert that is also really good with plums or cherries. This is really easy, so if your now very experienced with baking, this is perfect.

Ingredients:

450-gram rhubarb

5 tablespoon sugar

3-deciliter milk

1 vanilla pod

3-deciliter flour

2 tablespoon of melted butter

A little icing sugar

 

Method:

Wash the rhubarbs and cut a little from the top and the bottom. Cut them out in little cubes and pour 2 table spoon of sugar on them, let it sit for about 15 minutes while you do the rest.

Stir eggs, milk, vanilla, the rest of the sugar and flour in a bowl, and half of the melted butter. Stir until the dough doesn’t have any lumps. Grease a dish and pour in a little of the dough. Bake it in the oven for 5 minutes on 180 degrees C for 5 minutes.

Take out the dish and pour first the rhubarbs in it and then the rest of the dough. Bake the Clafoutis for another 25-30 minutes until it’s golden. Add a little icing sugar on the top and serve it with some sour cream or vanilla ice.

You can make this the day before and heath it up in the oven.

Happy baking!

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