To load up with a delightful breakfast gives energy and joy throughout the day.
Spinach cream with eggs and walnuts:
2 tablespoons cream fraiche
1/2 cup baby spinach
salt and pepper
a slice of bread
Mix cream fraiche, spinach and avocado, then add the cream on the bread. Pour a little salt and pepper. Serve with eggs, walnuts and cress.
Simple food is my philosophy, and that is what this vegetarian lunch is.
Fried eggs with mushrooms and parsley:
1/2 yellow onion
100g spinach leaves
3 tablespoons cream
1 tablespoon oil
salt and pepper
Start by frying eggs. Then fry the mushrooms, onions and baby spinach in oil. Add the cream, salt, pepper and fresh parsley. Grate a bit of parmesan cheese before serving.
Last Friday, I had cravings for chocolate and that resulted in this chocolate dessert. The crispy pie shell fits perfectly with a smooth chocolate and raspberry cream.
Pie with chocolate and raspberry cream
75 g butter
1 cup flour
2 teaspoons cocoa
1/2 teaspoon salt
2 tablespoons milk
Heat the oven to 200 degrees. Mix all ingredients except milk in a food processor, then add a tablespoon of milk at a time. Press the dough into four small pie dishes or one large. Bake in the center of the oven for about 10 minutes.
chocolate and raspberry cream:
1 1/2 cups raspberries
1/2 cup sugar
1 teaspoon vanilla
200 g dark chocolate
1 1/2 cups whipping cream
Boil raspberries and sugar on medium heat for about 2 minutes. Then strain the sauce into a bowl. Melt the chocolate over a water bath or in the microwave. Pour the melted chocolate into the bowl with the raspberry sauce. Whip the cream with vanilla sugar, then mix with the other ingredients. Pour the chocolate and raspberry cream into pie shells and place in the fridge.