Posts Tagged ‘Breakfast’

Nana’s Belgian Waffles

I can remember eating these waffles from one of my earliest memories! They are definitely a family tradition. We make them every Christmas and usually we can find half a dozen other holidays to celebrate with them too!

The recipe is simple and all you need is a deep waffle maker and a few ingredients you most likely already have; that is unless you are going to tell people you are making them because you will most definitely have drop-ins. Unfortunately, these pictures do not do them justice. The waffles themselves are simple and delicious, they can be eaten with a little drizzle of honey or syrup. But most of the time when you go through the effort of making them, it is nice to have a waffle bar of toppings: strawberries, blueberries, bananas, nuts, whipped cream, chocolate chips, ect. My family sticks with good ole peanut butter and hot syrup!!!

Apple Fritters

apple friiter bite+1+3 Apple Fritters
When I was a little girl, about 6-7 years old, I had a BIG dream. My mom to this day reminds me that I used to tell almost everyone I met how I wanted to own my very own business. I was going to be the most popular girl in the neighborhood and everyone would love me. I didn’t want her to worry though because of course I would give family and friends a discount. My dream was to open a donut shop!!! Yep, and I was going to work there and eat donuts every single day. My favorites were bear claws, apple fritters, and of course donut holes! Not much has changed from my favorite’s list; but I have given up my dream on owning a donut shop, or at least it has transformed into a much more ritzy and eclectic “cafe/bakery/bookstore/homemade pottery/photography studio/the-best-place-on-earth” kind of store. See, we grow up and so do our dreams!

Another great story I remember about donuts, specifically apple fritters, is one sunday morning mom and I went for donuts and I was still totally gung-ho and serious about my dream. We visited our neighborhood donut shop that morning and upon leaving I really wanted mom to leave a tip, just like we do at all of the other “restaurants”. She eagerly complied, as to encourage my generosity for the future, and left a couple of dollars at the table where we were sitting. Before we got half way across the parking lot though, the sweet and much older asian woman came out screaming that we had forgotten our money as she waved it high in the air. I then, the seven year old, got to explain to her that was her tip for making such great donuts. She simply smiled and looked a bit confused, but flattered. From that day on, there somehow always seemed to end up an extra donut or two in my bag! Maybe that is whyI have love everything donuts. Probably even a little too much, I tend to make myself sick on them if no one is around to take the box away.

Peach Butter (Delicious!)

Summer might be gone officially, but unofficially its fruit still remains icon smile Peach Butter (Delicious!) Watermelons, green grapes, red grapes, nectarines, oranges, apples, and PEACHES!!! A ripe, naturally sweet peach can do wonders for you – it can change your mood, it can give you a much needed pick-me-up, and it can bring back memories of previous summers that you spent as a child running naked through the sprinkler in your backyard! Come on, I know I am not the only one icon smile Peach Butter (Delicious!) Right? Right? 

A great way to preserve your peach happiness all year round is to make a simple peach butter. With as little effort as possible you can enjoy a sweet, full flavored delight to spread on fresh bread, french toast, a bagel, ice cream or just eat with a spoon!

Banana Blueberry Muffins

Since I have been in the US, I have taken several trips. I have flown to Virginia and Kentucky, and driven to/through North Carolina, Louisiana, Mississippi, Alabama, Arkansas, Tennessee, and Florida!!! Let’s just say I have hardly slowed down long enough to enjoy all the wonderful and endless ingredients around me. But every once in a while I stopped for just enough time to make something delicious, like these banana blueberry muffins with an oatmeal streusel topping!!!

Surprise Muffins and a Giveaway

Today, I have something very special for you… maybe you have tried it before and maybe you haven’t; maybe you will like the combination and maybe you won’t, but without further delay I present to you (Drum roll, please) Mini Banana Muffins filled with Nutella andGreek Giveaway
mini nutella muffins+20 Surprise Muffins and a Giveaway
These mini muffins were such a hit with everyone who tasted them, even if they weren’t a huge fan of nutella to begin with. I used my simple and healthier banana bread recipe from here, and simply injected some nutella straight into the middles once they were cool! This particular banana bread recipe is pretty light anyway, so with the addition of nutella and the banana flavor these went from being good to jumping off the charts! Seriously, if you are like me and you love to pair nutella with almost anything, including for many years now bananas, you might just not be able to stand every eating them plain again. If you do not have a kitchen tool that can be used to inject the nutella, swirl it straight into the batter. The results will be different, but the chocolate swirl of nutella and banana bread will hopefully still rock your world!
mini muffin half+11 Surprise Muffins and a Giveaway
Banana Bread Mini-Muffins filled with Nutella Recipe: 
Makes 1 loaf, 6 mini loaves, muffins or mini-muffins
1 cup bananas (~2 cups), mashed
1/2 cup plain yogurt (I use Greek yogurt)
1 tsp. baking soda
1/4 oil (canola or olive oil is healthiest)
1/2 – 3/4 cup sugars (I use 1/4 brown, 1/4 cup white)
1 lg. egg or 2 lg. egg whites, beaten
1-2 tsp vanilla
1 1/2 cups flour (I use 1 c. whole wheat, 1/2 cup AP)
1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt
*Oats to sprinkle on top, optional. 
I like the oatmeal because I do not like banana bread the next day if the top is moist and soft, I think the oats help! 

Preheat oven to 350° (180° C), and line or butter your loaf pan. In a small bowl, mix the mashed bananas, yogurt, and baking soda, then set aside. In a larger bowl, beat oil and sugars, slowly adding egg, then vanilla. I use a sifter, adding all of my dry ingredients and slowly adding 1/3 of the mix to the sugar mixture. Next, fold in 1/2 of the yogurt/banana mix, alternating with flour until everything is just moistened. Pour into prepared loaf pan and bake for about 35-45 minutes, watching carefully not to burn the top. If the top begins to burn, use a foil tent to cover and continue baking. Cool on wire rack in pan for 10 minutes, then remove from pan, continuing to cool completely.
Simple as that and you are ready to enjoy a wonderful new delight!
mini muffins+15 Surprise Muffins and a Giveaway
But enough already about bananas and nutella and mini muffins, I am also very incredibly excited to announce Seemingly Greek’s FIRST GIVEAWAY!!! 

Let me preface this with the fact that I am sponsoring this giveaway and all products were bought and will be shipped by me, I am not such a hot shot (yet) that anyone has contacted me to review or giveaway their any of their products, but my fingers are still crossed and I am waiting by my email icon smile Surprise Muffins and a Giveaway
I leave for the USA in exactly 8 days, and if the winner is American I will be taking it with me and mailing it to you from there; if the winner lives in Europe, I will proceed to mail from Greece! Here is a picture and description of what will be included this time:
giveaway pic Surprise Muffins and a Giveaway
From left bottom to right: a soft sesame seed bar, a small bottle of olive oil, a bag of thick, seasoned salt, a lavender scented bar of olive soap, a vacuum sealed bag of black olives, a bag of souvlaki meat seasoning, and a bag of dried  Greek oregano. ALL products are produced and packaged here in Lesvos, Greece and are of highest quality!
How does that sound? Are you excited and eager to win?
I was going to include more items but my budget quickly prevented me, so that just means we will have another giveaway in the future with various other Greek products! All you have to do to enter to win is follow the instructions in the widget below: the deadline is May 27th at midnight and the winner will be announced on the 28th.
One entry for each step of the widget you complete (total of 4+) or if you cannot see the widget or you do not have facebook or are not comfortable accepting an application with your facebook, please leave a comment below this post for a chance to win!


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Homemade Buttermilk Biscuits

First of all, I would like to WELCOME the many newcomers to my blog! Thanks to the wonderful Pioneer Woman, I have quite a few lot more visitors and followers (Hooray)! I appreciate and look forward to hearing from each one of you, I always enjoy reading your comments and feedback about who you are, where you are from, and what you liked and didn’t like . . .  really though, anything you want to share! I am encouraged to take my blog to a new, better level and I hope you will all join me! Thanks again so very much for stopping by icon smile Homemade Buttermilk Biscuits  
Biscuit stack Homemade Buttermilk Biscuits

Doesn’t everyone love biscuits? This is a very simple, quick recipe to make biscuits any day of the week. The flour/butter mixture can be measured out and put together the night before so all you have to do in the morning is add the milk and bake! 
This may be slightly confusing for my Greek (or other European) friends, including my sweet husband, because biscuits here are actually what we Americans call cookies! Confusing? Yes, all the time. For example, the morning that I made these, went something like this: 
“Hey my love, I made some biscuits for breakfast” 
“All right! I love biscuits for breakfast” (eagerly expecting my more popular chocolate chip cookies)
“I added some strawberry marmalade on them for you” 
“Huh, biscuits and marmelade?” (Really confused at this point)
“We didn’t have the stuff to make gravy, sorry”  (Totally thinking like a typical Texan)
“What? What is gravy and this sure doesn’t look like any biscuit I am used to” (said with a cute, still confused look)

“Oh, I guess I should explain these are American biscuits… a totally different thing, and, uh, gravy, well, that is something for another day to explain!” 
Upon tasting his first American biscuit, he loved it. Probably we should think of another name, as to not evoke anymore confusion, but overall a huge success! Welcome to cross-culture misunderstandings of marriage that are our life together! 
Homemade Biscuits Homemade Buttermilk Biscuits
A couple of quick tips when making biscuits is to (1) use fresh and chilled ingredients (baking powder lasts about 6 months if stored properly)*  (2) freeze your butter or shortening and then grate it for a shortcut to “cutting” in the fat (3) do not over stir, biscuits need only to be lightly stirred and then gently kneaded a few times (4) make sure to press the biscuit cutter straight down so they rise evenly and not lopsided (5) bake in the middle so not to burn the tops or bottoms (6) bake as soon as you have mixed and cut the biscuits for best results (7) brush with a little butter once hot out of the oven!
*To test your baking powder, add 1/2 tsp. powder to 1/4 cup warm water; if it bubbles, it is ready for action! Fresh baking powder really makes a big difference in rising your biscuits!
Homemade Buttermilk Biscuits RecipeMakes 18 tall or 36 regular biscuits
2 cups AP flour*
1 heaping spoon baking powder
1/2 tsp. salt
1/4 cup cold butter or shortening
3/4 cup buttermilk**
Preheat oven to 230°C/450°F. In large bowl, combine flour, baking powder, and salt. Either grate your frozen fat or chop into pieces and use a pastry cutter to incorporate until mixes with the flour and forms a “pea sized” crumb consistency. At this point, you can cover and keep in the fridge for the morning. Slowly add milk and stir until dough begins to form and pulls away from the sides. Turn dough out onto a lightly floured surface and knead gently 6-8 times, just until smooth. With a rolling pin, roll dough into 1/2″ – for tall, fluffy biscuits or 1/4″ – for regular, crusty biscuits. Arrange 1″ apart for crunchier or slightly touching for softer biscuits. Repeat process until you have no more dough. 
Bake until golden, 12-15 minutes. Serve warm with your favorite jelly or homemade gravy! 
* I always use part whole wheat flour. Substitute 1/2-3/4 cup if you’d like a more whole grain biscuit. 

**Buttermilk can be substituted by using 1/2 plain yogurt + 1/2 whole milk; adding 1 T. of either lemon juice or white vinegar to a glass measuring cup and then adding the remaining in milk, stir and let rest 5 minutes to “spoil”. 

Biscuit sketch Homemade Buttermilk Biscuits

Biscuits are not only great for a quick breakfast, but also make wonderful little sandwiches for on-the-go too! I hope you have a wonderful weekend and thanks again for joining me on this adventure that is called, life icon smile Homemade Buttermilk Biscuits
Kali Orexi (Greek for “Bon Appetite”)

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Whole Wheat Cinnamon Rolls

I love the added taste of whole wheat flour. I add it to just about anything I am able to, including cinnamon rolls. Although, there is probably only the minimal fiber benefit by adding whole wheat flour, I think it gives a more dense and almost nutty flavor! This is the same wonderful Ooey-Gooey Cinnamon Roll recipe from a long time ago, but I substituted wheat flour and a simple powdered sugar glaze instead! 
cinnamon roll piece Whole Wheat Cinnamon Rolls

Whole Wheat Cinnamon Rolls
1 cup warm milk (110° F/45° C)
2 eggs, slightly beaten
1/3 cup butter or oil, softened
2 cups whole wheat flour
2 cups bread flour (*use All Purpose if that is all you have on hand)
1 T. sugar or honey, optional
1 tsp. salt
1 packet or 2 tsp. instant dry yeast 
First, add all of the dry ingredients (minus 3/4 – 1 cup of your flour, keeping aside for kneading) to your bowl and stir. Warm the milk to 110-115° or to where it is very warm to the touch, but not burning. Slowly add the oil and eggs and give a couple of turns with a wooden spoon. Slowly add the milk and stir into a dough until it becomes too difficult to keep using a spoon.
Flour your hands and begin to shape the dough, adding the remaining flour by the tablespoon to keep the dough from sticking when needed. You can knead the dough inside your bowl or onto a floured counter; I usually knead inside the bowl for a few minutes, and when it stops being sticky I turn it out onto the counter. To form or shape the dough, you want to push the heel of your dominant hand (just above your wrist, not your foot) into the dough while turning the dough over with your other hand, repeat for 8-10 minutes until the dough is not sticky and it feels very pliable!
Spray the (now) cleaned big bowl with oil and turn to coat your dough ball, cover tightly with kitchen plastic and let rise in a warm place until doubled, about an hour! I turn on my oven to low for a few minutes and then leave on the light while the dough rises, this works like a charm for rising anytime of the year!
1 – 1 1/2 cups sugar (white and/or light brown)
2-3 T. cinnamon
1/3 – 2/3 cup butter, melted slightly

Optional Additional Fillings - 
1-2 T. crushed, toasted walnuts (optional)
1 T. coconut shredded (optional)
1/2 – 1 T. lemon zest (optional)
Any other ingredients you want to try, I have even spread on peanut butter once and nutella another time. Get creative with your favorite ingredients!

Remove your dough out onto a floured surface and roll out into as uniform of a rectangle as you can icon smile Whole Wheat Cinnamon Rolls  Mix cinnamon and sugar in a small bowl, spread the butter all over your dough and then top generously with the sugar mix and any other ingredients you want. The key here is to not be stingy. I actually don’t even measure this part of the recipe, I usually wing it and am quite liberal. Let’s face it, can a cinnamon roll really ever be healthy? I think that if you do get it “healthy” it will always be sub-par to every other cinnamon roll out there, and that is at the sacrifice of a few calories that you will probably just eat somewhere else anyway! My philosophy when making these, GO BIG OR GO HOME!!!

Roll up length-wise and cut into about 1″ rolls with either kitchen scissors or dental floss (works well if you make a loop and pull both ends in the opposite direction). Arrange in a lightly buttered pan of your choice, I used a spring form round and it works great. Bake in a preheated oven of 400 F./200 C. for around 12-15 minutes, checking for them to be golden brown. Remove from oven, let cool slightly and add a simple glaze of powdered sugar and a few drops of milk and vanilla. 
Serve with a good ole cup of joe or an ice cold mug of milk! 

cinnamon roll double Whole Wheat Cinnamon Rolls

I love saving the middle for the last indulgent bite….

Kali Orexi my friends!

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Cream Bougatsa

Another popular breakfast on-the-go or make at home here in Greece is called Bougatsa. Now, bougatsa comes in both cream filled and cheese filled. I think both are mouth watering delicious, but when I buy them from the bakery or bougatsa shop I tend to feel a little greasy and heavy afterwards. I said they were delicious, I didn’t say they were healthy! It is true that they are not fried but they are layered with kilos lots of butter or oil. My version is definitely healthier, and that is solely due to the fact that I could not consciously keep drenching the butter on each phyllo sheet like I imagine you are supposed to do for the ultimate bougatsa experience! I made the cream filled and cinnamon and sugar topped version, it. was. scrumptious. 
bougatsa bite Cream Bougatsa
Bougatsa comes from Northern Greece, probably debated between Serres and Thessaloniki. I did learn though that Serres holds the Guinness World Record for the biggest bougatsa… ha! Most shops today order frozen bougatsa from the factories and simply cook it and serve it. It is also good to know that if you live in Greece, it is available in your supermaket’s freezer section, but the best bougatsa is undoubtably from a homemade store or with a little experience, yourself. I have not even come close to mastering making homemade phyllo, but here is a log of some videos that are definitely worth some of your time if you find bougatsa interesting! 
Videos of making bougatsa from scratch, HERE!
bougatsa large Cream Bougatsa
Whether you are more of a cheesy person or you have more of a sweet tooth, at some point in your lifetime you should try both kinds of bougatsa! I like being married because one of the perks is that we buy one cheese, one cream and just share . . . that is the best of both worlds!
Yiayia’s Homemade Cream Bougatsa Recipe
Serves four to six
2 c. milk
1 lemon peel
¾ c. butter
¼ c. fine semolina
½ c. sugar
2 eggs
2 egg yolks
½ tsp. vanilla
10 sheets phyllo pastry
½ tsp. kanela (cinnamon)
Powdered sugar
1. Preheat oven to 350°. Warm milk and lemon peel in a saucepan. Melt butter in a separate pan (save ¼ c. for later). Add hot milk to butter, continuously stirring. Stir in semolina with a wooden spoon, then remove from stove, stirring continuously until thickened (make sure the top does not crust). In a mixing bowl, beat sugar, eggs, yolks, and vanilla. Slowly add mixture to semolina, stirring until it resembles custard. Remove lemon peel; cover the pan and set aside to cool. If you want to make it in a pan, brush a baking pan with leftover butter. Line the pan with six phyllo sheets, brushing each with butter. Spread custard over phyllo. Fold over excess phyllo, then top with four leftover sheets, making sure to butter each sheet. If you prefer folded, individual bougatsa, then simply butter the phyllo, fill with 1-2 spoonfuls and fold up. Bake the pan for 30-35 minutes and the individual ones for 18-20 minutes or until golden brown. Remove from oven and cut into bite size pieces. Sprinkle generously with kanela (cinnamon in Greek) and powdered sugar. Serve warm with coffee, milk, or chocolate, it also goes great if served with fresh berries!
cinn sugar Cream Bougatsa
Kali Orexi. 

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Breakfast . . .

Greeks generally don’t eat breakfast, but substitute it for about 2-3 cups of strong coffee, most of the time instant. Now that the weather has gotten warm, the famous “frappe” is making its way back in the hands of every passing Greek you see on the street or sitting in a cafe. The most common breakfast foods after coffee are to grab something on the way to the office. In the bigger cities, they have koulouri stands offering a large, light similar-to-a-bagel type of bread. There are also several bakeries and quick food stands that sell either spinach or cheese pies. 
I , on the other hand, have always been a breakfast lover. I love breakfast foods and just getting to start eating in the morning. My mom used to tell me that I would turn into a box of cereal in high school because that was ALL that I ate for dinner. Recently I have become more obsessed with my homemade latte, I finally perfected the recipe and it was so enjoyable! One of my favorite breakfasts before Lent was a breakfast taco with a cup of creamy joe. Zucchini, peppers, a little onion, eggs, feta, and some hot sauce really makes an AMAZING combination. But that was before…
breakfast zucchini taco Breakfast . . .
This last week, I have actually managed to stay away from all animal products, quite an accomplishment for a girl like me. I still can’t promise that I will make it the whole 40 days but I am taking it one day at a time. Which brings us to my new favorite breakfast, tahini and honey toast, with cinnamon of course, and a soy latte. 
tahini toast1 Breakfast . . .
My confession is that the toast is amazing, I had no idea that I even liked tahini (ground sesame seeds). Tahini for Greeks is what peanut butter is for Americans, and this nutty spread even taste pretty similar too. In my opinion, the combination with honey and cinnamon are unbeatable!!!! However, the soy latte was unbearable to drink. Maybe it was the ridiculously expensive soy milk that I found, because in the past I’ve eaten cereal with soy milk. This particular milk was way too strong for me. Consequently, I have become a tea lady. I have always loved tea, even the idea of afternoon tea time, but for a week straight I have chosen tea over coffee. Although I still crave for my latte (apparently I was totally addicted) I am enjoying this time of change and even feeling a bit more British. 
tahini toast 3 Breakfast . . .

Have you ever tried tahini? If not, you should very soon. Tahini is a great source of calcium, protein, vitamin E and B vitamins. It also contains many nutritious fatty acids which help maintain healthy skin. These are just a few reasons to try tahini, and once you love it you will see many more reasons to keep eating it.

Kali Orexi. 

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Monkey Bread Muffins with Homemade Caramel Sauce

These mouth watering, cinnamon and sugar infused, pull apart monkey bread muffins might just be the most amazing thing I have ever tasted. It definitely ranks up there in the top 10 for sure. This is not my recipe, I came across it on another wonderful food blog, but it was like love at first sight and right then I knew I would be making it very soon for my own lips to indulge.

monkey bread+ alone Monkey Bread Muffins with Homemade Caramel Sauce

Old Fashioned Pancakes…

…with Greek yogurt!

jacquline pancake tripple small photo Old Fashioned Pancakes...

So, these are Greek-American since I have added Greek yogurt, right? Well, I think so at least icon smile Old Fashioned Pancakes...

This is my go to recipe for quick, delicious pancakes. I always love topping my cakes with sliced bananas and cinnamon, and I usually opt for a honey drizzle instead of sugar loaded syrup, that is unless I find 100% natural syrup (but here on the island it costs about $15-18 for a very small bottle)!

Ooey Gooey Cinnamon Rolls.

To be completely honest, there is nothing Greek about these… it is ALL-American!
These were also my substitute this year to a Thanksgiving lunch, and I am quite confident that I achieved my calorie quota for the day.Cinnamon%2BRolls%252C%2Bect%2B089 Ooey Gooey Cinnamon Rolls.
THE Cinnamon Roll Recipe: For 1 pan of Ooey-Gooey Rolls
Printable Recipe Here
1 cup warm milk (110° F/45° C)
2 eggs, slightly beaten
1/3 cup butter or oil, softened
4 cups bread flour
1 T. sugar or honey, optional
1 tsp. salt
2 tsp. instant dry yeast
 Ooey Gooey Cinnamon Rolls.

I used a bread maker to actually knead the dough and rise, but I have also done this by hand. The secret here is to work the dough until you can actually feel it change into a soft, pliable texture. If you have a bread maker to use, simply add the liquid first then the dry and set to “dough” setting. If you are doing it the old fashioned way, set to “by hand” and start with a large bowl. First, add all of the dry ingredients (minus 3/4 cups of your flour, waiting to add at the end) to your bowl and stir. Warm the milk to 110-115° or to where it is very warm to the touch, but not burning. Slowly add the oil and eggs and give a couple of turns with a wooden spoon. Slowly add the milk and stir into a dough until it becomes too difficult to keep using a spoon.

Hi! My name is Jacquline. Welcome to my blog. I hope you will find some delicious Greek food recipes and enjoy the read along the way! Kali Orexi :)


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