Archive for the 'Breakfast Specials' Category


Muesli with Yoghurt

muesli with yoghurt


1 apple peeled cored and cubed

1 mango, peeled and cubed

¼ melon cubed

1 orange peeled and segmented

1 cup cubed water melon

2 cups oatmeal

2 ½  cups yoghurt



Combine all the fruits in a bowl. Toss with the oatmeal. Transfer to serving bowls. Top with yoghurt before serving.


I got this recipe from The Maya Kitchen Mix and Match Meals, really good book if you want to serve something out of the ordinary meal for a Filipino household.

* image courtesy of


Cheese and Mushroom Crepes



Cheese and Mushroom Crepes




6 eggs

2 cups milk

½ tablespoon salt

2 tablespoons sugar

1 cup cake flour

¼ cup oil





Cheese slices

Sliced mushrooms sautéed



  1. Prepare Crepes: In a bowl, combine the first 4 ingredients. Beat well then add flour. Beat until smooth the stir in the oil.
  2. Heat a non-stick pan and brush lightly with oil. Pour about ¼ cup of the mixture into the pan.
  3. Tilt pan from side to side to cover the bottom evenly.
  4. Cook until bubbly then flip to cook the other side.
  5. Do the same for the rest of the batter.
  6. To assemble: Heat a shallow pan. Brush with some butter. Place 1 crepe on the pan.
  7. Put a slice of cheese and some sautéed mushrooms at the center of the crepe.
  8. Fold the sides towards the center to form a square crepe parcel.
  9. Flip to brown the other side. Repeat this for the other crepes.

Recipe from Maya Kitchen

*image courtesy of


Poached Eggs Benedict


12 slices toasted bread

12 pieces sliced ham, pan-fried

12 pieces poached egg

12 tablespoons Hollandaise sauce

Hollandaise Sauce:


1 cup butter

4 egg yolks

1 tablespoon water

1 tablespoon lemon juice

Salt and white pepper to taste


  1. Trim the sides of the bread then top with sliced ham and poached egg. Spoon a tablespoon of hollandaise sauce over each egg. Put inside a very hot oven or gratinate in a salamander before serving.
  2. To make the Hollandaise sauce: Clarify the butter to separate the butterfat from the buttermilk. Put the egg yolks and water in a stainless bowl placed over a pot of boiling water.
  3. Beat vigorously with a whisk until fluffy and almost cooked.
  4. Remove from the heat then slowly pour in the clarified butter while beating continuously.
  5. Season to taste with lemon juice, salt and white pepper.

This will make 1 ½ cups of sauce.

Recipe from The Maya Kitchen.


*image courtesy of http://www.gemtheater.comegg


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