Cloud Bread


3 eggs, separated
⅛ teaspoon cream of tartar
3 tablespoons softened cream cheese or Greek yogurt


Preheat oven to 300°F/150°C.

Separate the eggs into two bowls.

Add the cream of tartar to the egg whites and whip into stiff peaks.

Add the cream cheese or yogurt into the yolks and mix until combined.

Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.

Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).

Spread out the circles with a spatula to about ½ inch thick.

Bake for 30 minutes or until golden.

Allow to cool for at least 1 hour.

Enjoy with your favorite toppings!

The Dragon Pudding

Servings 4


1/2 cup water
1 envelope unflavored gelatin (I usually use Knorr)
1 dragon fruit
5 rambutans, peeled, seed removed, and finely diced
2 tablespoons brown sugar
1 can lite coconut milk


Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.

Add the sugar and coconut milk to a saucepan and bring it to a gentle simmer on a medium-low flame.

Scoop the dragon fruit pulp into a bowl. Smash the pulp with the prongs of a fork.

Add the dragon fruit and rambutan fruit pulps to the coconut milk in the saucepan.

Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving bowls or molds and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls. If using molds, then place the outer surface of the mold in warm water for a few seconds to loosen, flip onto a clean plate, tap gently and remove mold.

Rösti (Swiss potato cake)

For our Sunday Breakfast

potato rösti-10

The longer I´ve lived in France, the more I dive into the delightful ocean that is French cuisine, but the more I also rediscover the gems of German cooking. The dishes from home didn´t play a big role in my kitchen for quite some time, not out of dislike, but rather because I was (and continue to be) so eager to learn everything I can about French cooking that oftentimes there aren´t nearly enough meals per day to make everything I have in mind.  In my defense (not that anyone had accused me) I might add that from this blog´s early days I´ve made some effort to include a few German favorites every once in a while, even though I didn´t always refer to the term ´German cooking´ in the most geographically precise way. But at least I ´ve never been all cheating: Kaiserschmarrn, for instance, comes from Austria, but it´s safe to say Bavarian emperor (Kaiser) Franz had something to do with…

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Leek quiche

Interesting to discover “Some time ago I found out that quiche, even though considered a traditional French dish, actually originated in Germany, or actually on the German territory which later became French territory. And now we all know the classic Quiche Lorraine. “

Recipes by chefkreso

Some time ago I found out that quiche, even though considered a traditional French dish, actually originated in Germany, or actually on the German territory which later became French territory. And now we all know the classic Quiche Lorraine. Today there are so many different varieties of quiche and when making one you can use any and every vegetable you want. One of the vegetables I like to use when making a quiche is leek. Leek is not a vegetable I use very often so when cooking with it I try to keep it in focus. I hope you try out the recipe because it is so simple and very delicious. You can serve it with a seasonal salad, you can even serve it in smaller portions as a side dish, but for me the first one is a better option.

Leek quiche_2

Preparation: 45 min

Cook time: 35-40 min

Servings: 6

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Hazelnut-Butterfly Sweet Yeast Bread

A little Swiss, a little Canadian

There are some dishes from Switzerland, sweet or savory, that I am sometimes suddenly thinking off…maybe even missing a little. And that can be at times like right before I go to bed for some weird reason;)

Most of my baking is out off Swiss or German cookbooks, some old true and tested recipes that everyone loves. The other day my husband was asking for a Hazelnut Sweetbread. A traditional sweet yeast dough filled with ground hazelnuts. We call this a Russenzopf (Russianbraid, I do not know how or why it got that name). The great thing about it is you can take the same recipe and make hazelnut rolls or crescents called Nussgipfeli, which I LOVE and need to eat when we are in Switzerland, or like I did for this recipe, a butterfly.


However you shape it, it is delicious!

Now trying to cut down on white refined…

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Breakfast Eggs in Mashed Potato Nest

Ever asked yourself what to do with your cup of leftover mashed potatoes?

I’m always looking for new ways of managing leftovers, especially mashed potatoes.  This morning I tried something new, which I like to share.  Please share your ideas on what to do with leftover mashed potatoes.


1 cup leftover mashed potatoes
1/4 cup of sour cream
1 tbsp. of shredded cheddar cheese
salt an pepper to taste


Preheat oven to 350 degrees F., spray 2 ramekins with non-stick cooking spray and set aside.

Mix mashed potatoes, sour cream and cheddar cheese in a small bowl.  Divide the mixture into the two prepared ramekins.  Make sure you have an indention in the middle of the ramekins to place the egg later.  Bake for 20-25 minutes or until the edges of the potatoes are crisp.

Remove and crack an egg into the indention of each potato dish. Season with
salt and pepper. Place the ramekins back the oven and bake until the egg is set. My yolk was firm after 20 minutes. If you like your eggs less hard you may only want to bake it for 15 minutes.

I will add ham and more cheese the next time.

Eggless Challah Bread

Smart Veg Recipes

Challah bread,super soft, little sweet,flaky,amazing test bread easy to make.

Ingredients(1 full bread)

  • All purpose  flour – 1.5cup
  • Yeast – 2 tsp (instant)
  • Salt – 1pinch
  • Sugar-2tbsp
  • Butter melted – 2tbs
  • Milk powder -2 tbsp
  • Milk – 1/2 cup(warm)
  • Sesame seed–1 tbsp
  • Milk and butter – For brushing
  • Baking powder-1tsp
  • Raisins-10-15


Step 1 – In a bowl take  warm milk, sugar, yeast then mix it and keep aside for 5 minutes. Add 2 tbsp flour and mix it, keep aside for 5 more minutes then   and mix well.

Step 2 – Take flour in one bowl, add salt, milk powder, yeast mixture,,baking powder mix it well and knead for 5 minutes then add butter and again kneed for 10 more minutes. Cover dough and keep aside for 1 hour.

Step 3 – After 1 hour open dough, it rises and becomes double-triple in size. Punch it,add raisins kneed 30…

View original post 124 more words

Valentine’s Day Breakfast


2 eggs
2 cherry tomatoes
4 leaves of spinach
2 tbl of shredded cheese
ham cut into 10 small cubes
salt and pepper for tast


Preheat oven at 350ºF.  Break eggs into small bowl. Beat eggs gently with a fork, add salt and pepper.  You may add a tablespoon of milk or water.  Pour eggs mixture into two heart shaped ceramic baking forms. Add cheese, ham and cut tomatoes spinach leaves.

Bake for 15-20 minutes.