Baked Hash Brown Inspired Potato Cake

I've been meaning to try this recipe I found from one of my favorite blogs, Two Tarts -  baked eggs with crispy hash brown  for a while now, but had few issues: 1. I did not have a cast iron pan; 2. My husband's vegan. But now that I have a cute cast iron pan, I only have to resolve one more thing - make this vegan.

What I really like about this recipe is the idea of pressing the shredded potatoes in the iron pan. Just thinking about it makes me imagine how crispy it can get when done right. Since I can't top it with eggs, I thought I should just add more shredded vegetables on top turning it to a sort of pancake - only, crunchy at the bottom.

Ingredients:
1 1/2 cup shredded/grated potatoes (I used food processor to grate the veggies)
1/2 zucchini, shredded/grated
1 small carrots, shredded/grated
some paprika powder
some garlic powder
salt and pepper to taste  

1. Extract as much water as you can from the potatoes, this is the key to get it crisp. I used a potato presser so it's easier to dehydrate. Do the same to the carrots and zucchini.

2.  Combine the shredded potatoes, zucchini and carrots. Sprinkle some paprika, garlic powder, salt and pepper according to your liking. Mix well.

3. Heat iron pan and oil it.

4. When warm enough, pour the mixture and spread it all over the pan. Press it flat on the pan with the use of the back of a spoon. Set the stove to medium heat so that it doesn't burn the bottom. Leave it and let it cook for about 5-10 minutes, or until it's crispy golden brown at the bottom. You can check this by lifting the sides.

5. Heat oven to about 175 C. Set it to broiler mode.

6. Place the cast iron pan inside the oven and let it cook for about 10-15 minutes, depending how cooked you want the top to be. It's nice when it's golden brown :).\

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Vegan Hash Brown Inspired Potato Cakes

We've been having a shitty weather lately. Last week was terrible as there were flooding all over the metro, and as my family, cats and I remained dry and safe, it's very sad that there were plenty of families that were evacuated from their homes because of severe flooding. The country's not even recovered from last week's monsoon rains, but here we go again getting another visit from a typhoon. Anyhow, it was moving and remarkable to see the Filipino spirit during these times. I hardly read rants about how the government performed nor criticizing the government's level of preparation for this kind of natural calamity, but rather read more about people helping people. It was tragic for most, but a lot of people affected were rather calm and trying to stay positive.

So since the flooding was so severe last week, school and business operations were suspended, Almost everything was closed. For that matter, we weren't able to do our groceries. I kinda underestimated the monsoon rains and didn't think to stock up with food supplies. All that's left in my fridge were a bunch of baby potatoes, baby carrots, onions and some cherry tomatoes. If it was just me in the house, I'd probably have settled with an instant Lucky Me Pancit Canton (Mark won't be happy reading this), but since hubby's home I gotta improvise to impress. Thanks to my food processor, grating the baby potatoes was almost effortless. The canned baked beans I never ate served us well too.

Ingredients:
- 4 medium sized potatoes, peeled and grated (I  used a bunch of baby potatoes in this photo).
- 1 medium sized onion, finely chopped.
- 1 small carrot, peeled and grated
- 1 tbsp of egg replacer + 3 tbsp of water mixture (or use 1 medium sized egg, beaten)
- salt and pepper

1. Combine the grated carrots, onion and potatoes in a mixing bowl. Add salt and pepper according to your liking, and mix well.
2. Squeeze out extra water from the mixture using your hand or a strainer.
3. Add the egg replacer mixture (or beaten eggs) and blend well. The purpose of the egg is to hold them together when you mold it.
4. Mold the potatoes in to balls (size depends on how big you prefer).
5. Heat oil in pan. Once it's hot enough, carefully put the balls and press it with a spatula to flatten it a bit. Set fire to low heat so it doesn't burn quickly and can cook evenly on the inside.
6. Flip on the other side once it's golden brown.

Serve with baked beans and fried baby potatoes.

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Asparagus and Scrambled Eggs + Some Catching Up

Mabuhay!

Yes, I'm still alive.

I'm so thrilled that my husband's back home and there's more reason to cook. After 7 long months he's finally back and although he's just gonna be around for a few weeks, I'm trying to make the most of it.

Here are some catching up photos plus a simple breakfast recipe of our very first breakfast together in 7 months.

Ingredients:
- thin asparagus, ends trimmed.
- 2 medium eggs, beaten
- 1 tbsp mayonaisse
- 3 cloves finely chopped garlic
- salt and pepper to taste
- loaf of bread

1. Heat olive oil in a pan and fry the garlic until golden brown. Set aside.
2. Pan fry the asparagus until it reaches its vibrant colors. Set aside.
3. Combine beaten eggs plus mayo and a pinch of salt, and beat it like crazy. Fry the mixture and scramble away.

To serve:
Note: Sorry, I totally forgot the name of the bread used in this picture. I just saw it in the Saturday market and it looks tasty enough so i bought it. Use preferably a long loaf like this.

Cut the bread in half, lengthwise and top it with the scrambled eggs.Then layer it with
the asparagus and sprinkle the roasted garlic. Sprinkle some pepper and salt if desired. I matched it with an arugula and kiwi salad.

And here are the catching up photos

Fresh vegetables shopping once again from the Saturday organic market place here in Salcedo Village.

Lottie in his "I'm not really into veggies" look  +  Mark's welcome home flowers.

This was actually our 2nd breakfast but I might as well add it in this post. It's baked pancake. The pancake's Pillsbury :P.

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Lemon Asparagus, A Barrowed Recipe

Asparagus and I, we have a love affair. But like any other love affairs, it gets tiring at some point. Frying and steaming doesn't excite me anymore. But thanks to Two-Tarts, the affair's been ignited once more with this lovely and uber-easy asparagus preparation. Yumminess guaranteed!

Ingredients :
- thin asparagus
- 1 medium sized lemon
- salt and pepper
- olive oil
- slices of orange (optional)


1. Thinly slice the lemon, make about 6-8 slices. You can add about 3 slices of oranges too just for added flavor. Arrange it in a baking pan.
2. Wash the asparagus thoroughly and drizzle it with olive oil and coat it evenly.
3. Arrange the asparagus on top of the lemon and sprinkle with salt and pepper.
4. Then off to the oven and let it sit there for a few minutes on high heat, until roasted.

The flavor of lemon (and oranges) seeps in the asparagus as it broils.

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Homemade Strawberry Jam

On Monday, I went out to Quiapo to search for my favorite seasonal fruit - strawberries. Yes it's the season again!

I personally like the locally grown one as opposed to the one they sell in the super market all year long because those in the supermarkets are unusually huge in my opinion, flavorless and filled with water. To me they are mutant strawberries that I don't dare to buy. Because of that I just patiently wait for this time of the year to have my strawberry fix.

In this weather, fruits are easy to ripen. Strawberries are notorious for ripening fast so I had to think of a quick plan to dispose them easily in my stomach :). And so the idea of a strawberry jam came to my mind.

Nothing beats homemade jam. Unlike buying it already processed, you control exactly what you put in there. The quality of the strawberries, the amount, the sweetness, chunkiness or creaminess. Here's a simple recipe to get you started with your very own strawberry jam.

Serving : 1 small canister.

Ingredients:

- 1 cup mashed strawberries (it's about 30 pieces small ripe strawberries)
- 1 cup white sugar
- 2 tbsp lemon juice
- some powdered cinnamon (optional)
- small sterilized canister for storage.

1. Wash strawberries thoroughly. Remove the crown and the overripe parts and mash it in a bowl with fork. If you are lazy like me, use food processor. Make 1 cup.
2. Pour 1 cup mashed strawberries, 1 cup white sugar and 2tbsp of lemon juice in a saucepan. Stir together in low heat until boiling. Continue stirring until you get thick consistency.
3. Sprinkle some cinnamon powder for a little twist.
4. Transfer it to your sterilized canister. This should be good for a week in refrigeration.

Note: I reduced my sugar to 3/4 cup because I don't really like it super sweet. But in general, the ratio of the mixture is 1:1, so if you want to make more jam just double the recipe.

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Creamy Spinach on Sweet Potato Latkes

I tried to reinvent the sweet potato latkes I made previously to give it a better appeal. It turned out that it works great with creamed spinach, and of course, my never dying love for poached eggs :).

To make the sweet potato latkes, please refer to this blog post.

And now, for the creamed spinach:

Ingredients:
- a bunch of fresh spinach, plucked and washed thoroughly
- 1 tbsp butter
- 1 tbsp all purpose cream
- salt and pepper to taste

1. steam or parboil the spinach until withered. Shock it with cold water when done and squeeze the excess water from it.
2. Heat a little bit of olive oil in a pan before you put the butter. This way, the butter won't get burned.
3. Add the spinach and saute.
4. Add the all purpose cream. You can add more cream if you feel like it's still a bit dry, although you don't want it to runny/creamy. Saute for about 2 minutes.
5. Add a dash of salt and pepper to taste.

Top your sweet potato latkes with it, plus a nicely poached egg.

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Scrambled Tofu

I first got the idea of making a scrambled tofu from The Kitchenist, while searching for tofu recipe. Tofu is one of  my many favourites, but I'm seriously tired of deep frying them all the time, since it's the only way I know how to prepare it. So I got excited to try the scrambled tofu, and curious how it would turn out.

I tweaked the recipe a bit and made it more personal - I added more ingredients and other spices. I used silken (soft) japanese tofu with these, although in my opinion, it would have had a better texture if I used the firm one, which is usually used for deep frying. But over all, it's very yummy. It's like a substitute for egg scrambled, if you are vegan :).



Ingredients:
- 1 silken tofu (or firm), drained and crumbled
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 1 medium white onion, chopped
- 1 stalk of celery, leaves separated and chopped
- 1/3 cup frozen peas
- spanish paprika
- ground coriander
- salt and pepper

(note: do not over crumble the tofu as you would want to preserve some chunky texture).

1. Heat oil in a pan and saute onions until soft.
2. Toss in the red and green bell pepper.
3. When the pepper is a bit soft, toss in the green peas.
4. When the green peas is soft and cooked, add the tofu and mix well.
4. When the tofu is almost dry, add the celery stalks.
5. Start seasoning it with salt and pepper according to your liking. Add a dash of ground coriander and spanish paprika.
6. Toss in the chopped celery leaves and mix well.

Serve with toasted bread. Serves 3.

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Zucchini and Carrot Mini Pancakes with Poached Egg

This food presentation from Seven Spoons totally inspired me to make a nice similar breakfast today. Yese, I'm not over with poached eggs fever :).

Ingredients:
- 100g chopped zucchini
- 4 pieces zucchini sliced thinly (optional)
- 4 slices carrots, thinly sliced (optional)
- 100g chopped carrots
- 2/4 cups bread crumbs
- 1 large beaten egg
- 1 egg for poaching
- 1/8 cup melted butter
- some spanish paprika
- salt and pepper
- alfalfa sprouts for garnishing

1. Combine the zucchini, carrots, bread crumbs, melted butter and beaten egg. Mix well.
2. Add salt and pepper according to your taste. Give it a dash or two of spanish paprika.
3. Put the mixture in a food processor. Do not puree, just give it about 5-10 seconds chopping/blending. It's still nice to have a little bit of chunks.
4. Heat oil in a frying pan.
5. Use an egg mold to hold the batter. Pour a little bit of the mixture inside the mold, and then top it with the thinly sliced zucchini. Then top it again with the mixture.
(note: I usually set the oven heat medium to low, so I can evenly cook even the inner portion without burning the outter part.)6. Flip to the other side when firm enough and cooked. Do this to the rest of the mixture.
When everything is cooked, you can then poach your egg.
To serve:
1. Get one pancake and spread some garlic mayo.
2. Sprinkle some alfalfa sprouts. Arugula also works with this.
3. Top it again with another pancake. Sprinkle some alfalfa sprouts (or arugula) and then top it with the poached eggs.

Sunshine on a plate :).

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Vegetarian Eggs Benedict

You might say, poaching an egg is very simple and nothing to get excited about. But for some reason, since I just learned it recently, I'm almost always thinking of any recipe that would let me poach an egg. Weird, but I just love 'em.

This recipe is adapted from Sprouted Kitchen, another wonderful vegetarian recipe avenue that I found by browsing numerous food blogs that has become my habit every time I feel like cooking.

So aside from the poached egg as the main ingredient that caught my attention, the asparagus caught my eyes. Not only that it's one of my many favourites, but it always reminds me of my good friend Dave, who told me that asparagus makes your pee stink. Thanks to Dave, every time I eat asparagus, I have this idea in my subconscious and I suddenly become observant when I have to do #1 after eating. Well, I'm not going to tell you if it's true or not - see for yourself :P.

About 4 months ago, Dave sent me a nice food styling techniques hand book and I remember promising that I'll dedicate one food photograph for him as a token of my appreciation. It's been 4 months, but it's better late than never, eh? So here, a very good timing - I'm dedicating this photograph to him, for sending the hand book + for the asparagus trivia :).



Ingredients:

- 2 English Muffins
- 2 large eggs
- 1 1/2 cup spinach leaves, washed and drained
- 8 spears of asparagus, cut in half (in this recipe, I used the short thin asparagus)
- lemon zest from 1 small size lemon
- salt and ground pepper

Bell Pepper Sauce
- 1 medium sized bell pepper, roasted and skinned (red, green or yellow)
- 1/4 cup milk
- 3 oz goat's cheese
- 1 Tbsp. lemon juice
- 1 Tbsp. dijon mustard
- 1/2 tsp Siracha hot sauce (optional)
- salt and pepper to taste

Sauce preparation:

1. Cut the bell pepper in half and roast it in a toaster. You'll know it's ready when the skin begin to blister. Let it cool down.
2. Remove the blistered skin. Chop in to small pieces.
3. Put the bell pepper in a blender or food processor. Add the milk, cheese, mustard, lemon juice, and hot sauce. Blend well until smooth.
4. Put the sauce in a small bowl and add salt and pepper according to your taste. Set aside.

Eggs Benedict Proper:

1. Heat oil in a pan (olive oil preferred).
2. Fry the asparagus until the color become vibrant. Sprinkle a little bit of salt and pepper. Careful not to over cook as you would like to preserve the crunchiness. Set aside.
3. In the same pan, saute the spinach and lemon zest until the spinach is wilted, but not overcooked. Sprinkle a bit of salt and pepper to taste.

Then poach your eggs.

To serve:

(from bottom layer to top)
English Muffin -> Bell pepper sauce -> Spinach -> Asparagus -> Poached Eggs -> Bell pepper sauce again.

Serves 2. Hubby approves!

Now that I'm very satisfied with my vegetarian eggs benedict, I feel more confident and deserving to post the Heart Locket Blog Award that Tika sent me :).

A few pointers if you get this award:

1. Pass it on to 7 other blogs.
2. Put in the award picture in your post.
3. Don't pass the award back to the award giver.
4. Answer the questions below and post them in your blog.

Questions:
1. What makes you feel great about yourself?
2. Who inspires you most? Also be more specific, which qualities inspire you, in each person? You can list as many people you like.

My answers:
1. Healthy food, nice pedicure, groomed eyebrows, coco butter all over, and appreciation from the people I care for :).
2. I'm usually inspired by most people who doesn't even know they inspire me, or doesn't know me at all. I take inspiration from their works, experiences and accomplishments. I'm influenced heavily by people who aim for the highest quality in whatever they do. 

I only know a handful of people in the blogging community (2 in cooking/food subject, to be specific :P), but I'd like to give it to the 7 top blogs I visit - not just for good food, but also for great food photographs!

1. Cook, Eat, Live Vegetarian
2. Sprouted Kitchen
3. PhotoKitchen Food Photography
4. Green Kitchen Stories
5. Ellen Silverman Photography
6. Two Tarts
7. 101 Cookbooks

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Sweet Potato for Breakfast

As usual, when I run out of ideas of what to cook, I food hunt in my favorite food blogs. This morning's breakfast, I was in the mood for something simple. I found Potato Latkes recipe and was immediately inspired to make one. On a side note, my husband loves sweet potato so I replaced the ingredient with sweet potato instead. I am not too crazy about sweet potatoes because of a childhood myth I grew up with that it makes you fart like crazy. A lot of sweet potato lovers might probably object, but like I said, it's just a myth - with or without sweet potato, we will fart. It's just my mental issue.

Ingredients:
- 1 cup (packed) grated sweet potato
- 1 large beaten egg
- 1 small white onion, minced
- salt and pepper to taste

1. Squeeze the grated sweet potato and remove the excess liquid in it.
2. Put all the ingredients in a bowl and mix well. Add salt and pepper according to your liking.
3. Heat pan with cooking oil.
4. Pack a tablespoon with the mixture and put it in the pan. Cook for about 3 minutes or when its golden brown. Turn to the other side when ready.

1 cup makes about 5 small pieces. If you wish to make more, the proportion of grated sweet potato and beaten egg should be 1:1. The egg is present just to hold it together. We wouldn't want the egg to overpower the flavor of the sweet potato. You can serve it with ketchup, or sour cream as a dip.

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Arugula in Your Omelette

Inspite of the vast range of breakfast meals, I almost always end up with eggs. Apart from being high in protein, it's very easy to cook - takes 5 minutes. But eggs everyday can get boring. So since we eat eggs a lot for breakfast, I decided to compile all the eggs breakfast I tried and still cooking in a regular basis and so you can as well try it if you are tired of your normal fried eggs in the morning. Let's give that egg life and justice ;).



Ingredients:
- 2 small eggs, beaten (optional: add milk)
- fresh arugula leaves
- goat cheese, crumbled

1. Heat oil in pan. When it's hot enough, pour the beaten eggs and cook them the way you cook an omelette.
2. When it's almost cook but still wet, lay the arugula leaves on one side.
3. Sprinkle goat cheese.
4. Fold the omelette and let it cook for about a minute, in low heat, or until cooked the way you like.

Serve with a piece of bread.

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Tricolore Omelette and My Breakfast Complement

I was supposed to take a break from taking food photographs for at least a week because I'd like to stay away from distractions and just give my 100% attention to my testing job. I could only think of the beta version we'll be deploying very soon, and I must say I am getting more nervous and excited each day. Nervous because I don't want to screw it up by missing important areas to test; excited because it's an ass-kicking software which will take the e-learning industry to the next level  ;)

Despite the lack of sleep and rest from working all night, I was feeling inspired to cook and take photos this morning. Yesterday I was stalking reviewing the recipes of Elena, the blog owner of Photogenic Food : Quick and Easy Recipes. I stumbled upon her blog while testing out google search and trying keywords to pull up my newly bought domain, which contained the word "Photogenic". I immediately fell in love with the simplicity, easy to cook/prepare attitude of this blog - not just the cooking part, but how Elena presented these recipes.

Her mozarella and tomato omelette caught my eyes. It reminded me of tricolore salad, one of my many favorites. Inspired by her recipe, I made my personal version (actually i was just pushed to freestyle because I didn't realize I don't have enough eggs to follow her recipe :P ).

So I'm going to call it Tricolore Omelette.

Ingredients:
- 1 egg, beaten
- 1 Tbsp of milk
- 1 small tomato, sliced
- mozarella cheese (grated or thinly sliced)
- fresh basil leaves
- salt and pepper to taste

1. Beat the eggs. Add milk. Sprinkle salt.
2. Heat oil in a pan. When it's hot enough, pour the egg mixture.
3. While egg is cooking, top it with mozarella cheese. If you have thin slices, just distribute it evenly. Make sure you don't put too much as you don't want to overwhelm your omellete with cheese. Distribute the tomato slices as well.
4. When it's ready, or the mozarella has melted, fold the egg just like how you normally fold an omelette.
5. Sprinkle pepper and serve with fresh basil leaves.


On to my second inspiration source...

Mark's first magazine cover was just published! We just got a copy and I'm feeling super thrilled seeing the photos he made published in front page, and all over the magazine. He's had a number of shoots with Monday, but this is the first time he got to shoot the cover, and being on the cover is really something. I feel proud to see Mark's work on a magazine cover - and mind you, it's not just a so-so magazine :). Thanks to Monday for giving Mark this opportunity. Very happy to see that his hardwork - the consistency of delivering high-quality, professional photographs paid off :).  So this morning, Monday Magazine was the perfect complement for my tricolore.

Dingdong Dantes is definitely a yummy breakfast. Aruguuuy! (quoting elvira and iya)

My Pupi is popular :D

Isn't she lovely?

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Save Your Bread

Buying a loaf of bread and consume it within a couple of days is difficult to achieve, specially if there are just 2 people to finish it (if you don't eat bread everyday). Since it wouldn't last for a week, I always end up wasting about half of it. One technique I learned to extend the bread life is to freeze it. Now it lasts for a week or so.

Anyways, bread doesn't get moldy right away after it reaches its best before date.
It first gets dry, crumbly - just simply stale. Texture isn't as pleasing, and its probably not nice to make sandwich out of it anymore. But it doesn't need to end there, wasting bread bought from your hard-earned money. It's still good for frying :). Why not make a french toast out of it? In fact, french toast is best made from stale bread. If you google its history, it was known as pain perdu, which literally means "lost bread", an old bread that would have been thrown away but instead, used in a dish.

This morning, I realized I still have left over bread from Bizu in the freezer, that has been there for at about 1 1/2 weeks (gross ba? haha). I defrosted and made french toasts, topped with sliced fresh strawberries and banana to add nutritional value. Ooh lekker!

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Apple Cinnamon Cupcakes

If you want something new other than your usual choco and vanilla cupcakes, but would want something that is as easy to make as your usual, try this apple cinnamon cupcake recipe.

So basically, this is just almost the same as the choco cupcakes recipe I posted a while back, with just a few tweaks in the ingredients and preparation.

Ingredients:
1 small apple, peeled, cored, and finely chopped
cinnamon powder
1/4 cup water
100g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 unsalted butter, room temperature
1/2 cup (200 grams) granulated white sugar
1 large egg

Preparing the apple mixture.
1. Heat a small pot with about 1/4 cup of water.
2. Pour the finely chopped apple.
3. Stir and simmer.
4. Pour about 2 tbsp of granulated sugar.
6. Sprinkle cinnamon powder according to how strong you want the cinnamon flavor to be.
7. Continue stirring until it has caramelized. Set aside and let it cool down.

Preparing the batter.
1. In a small bowl, whisk flour, baking powder and salt altogether.
2. In a separate mixing bowl, whisk the butter and the egg together.
3. Stir in the sugar. Using a rubber spatula, mix them well until smooth.
4. Pour the flour mixture gradually. Continue mixing with your rubber spatula.
5. Pour in the water.
6. Set your electric mixer in low speed and mix everything together for about 20 seconds. Do not over mix.
7. Carefully pour the apple mix and be sure to not pour in the excess syrup in the mixture, it will make your batter heavy. Fold it in.

When you are done with the batter, you can now pour it in cupcake sheets and put it in your cupcake pan. Bake for about 15-20mins. Use a toothpick to check if the inside is still moist or cooked.

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Veggie Bacon on French Toasts

Mark and I have been trying to stay away from red meat as much as possible so we always pack our fridge with vegetarian meat alternatives, in case we get these momentary carnivore cravings :P.

This is what a vegetarian bacon looks like. Although made from soy (and other vegetarian stuff), the texture is very similar to bacon. Easier to cook, and it gets crunchy too. The taste is not exact, but it could pass for real bacon. It doesn't wrinkle/curl like bacon though, but the crunchiness is good enough for me to make myself believe it's bacon.

So on Valentine's morning, I made nice french toasts with cinnamon and syrup, and laid the bacon on top of it. I wasn't actually sure if the bacon will go harmoniously with the sweet toasts, but according to Mark, it was fine :P.

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Loving Strawberry Season!

I love strawberry season because I get to make and eat my favorite breakfast - strawberry on toasts!

Toast bread, slice up ripe strawberries and just spread it on top of your toast. Since strawberries aren't really that sweet, you can re-enforce sweetness by pouring a little bit of pancake syrup or honey.

Happy Tuesday!

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Homestyle Raisin French Toast

Ingredients:
- 1 large sized egg, beaten
- milk
- 2 slices whole wheat bread
- raisins
- strawberries, cut length-wise in 3 parts
- maple syrup
- sugar
- butter

1. Beat the eggs in a shallow bowl. Add a little fresh milk.
2. Dip the bread on both sides.
3. Sprinkle raisins on top of the bread. Press the bits a little bit so it is pinned on the bread.
4. Heat pan and put a little bit of butter.
5. Fry the bread. Flip it on the other side when its golden brown.

To serve:
- Sprinkle white sugar on top and cinnamon.
- Put the sliced strawberries on the side, french toast is also nice with some fresh fruits. Pour a little maple syrup on top of the strawberries.

Perfect breakfast idea.

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Strawberry Bread

Whenever I prepare this bread, it brings me a bit of a light feeling and put a smile on my face. I don't know why but it makes me smile. If only strawberries aren't a seasonal fruit, I'd make it every single day without getting sick of it. I got this idea from Emilie back in Holland and I'm still loving it!

I usually serve this for breakfast, matched with brewed coffee and basic omellete, but it is also a healthy snack.

It's very simple.

- wheat bread (or any bread you prefer)
- fresh strawberries, washed thoroughly and sliced length-wise.
- Pancake syrup

1. Wash strawberries thoroughly. Remove the stem.
2. Slice the strawberry length-wise. Cut it in 3 parts, but if it is small, 2 parts will do.
3. Toast your bread.
4. Arrange strawberries on top of the bread.
5. drizzle it with pancake syrup. Sometimes, strawberries ain't that sweet that you need a little boost.

lekker!!

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