A recipe for Bircher Muesli, a sustaining, energising breakfast you don't have to turn the hob on for - an extra bonus in these days of watching fuel bills.
Another great piece. I would also add Turkish breakfasts, the best of which include a lovely spread of goat’s and sheep’s milk cheeses, and wonderful yogurt, alongside wonderful olives, sliced tomatoes and cucumbers. And of course dim sum in Hong Kong, though I don’t know if locals consider it breakfast.
I’m really drawn to the savory, salty side of breakfast (and every meal). Like you, I loved mohinga (we also visited Burma at a time when it seemed on the path to democratic reform), and ever since I create my own savory-spicy porridge. I combine oatmeal (steel-cut rolled if I can get them), some vegetables (usually leftover streamed veggies) like asparagus, green beans, broccoli, sliced red or yellow pepper, sliced mushrooms, uncooked shrimp, and chicken broth abetted by a bit of fish sauce and lime juice, plus a bit of whatever fresh herb I have at hand (preferably Thai basil or dill) and a large pinch of crushed Thai dried chilis. A wonderful, spicy, savory hearty breakfast (or brunch). It works well enough with the quick variety of oats in the microwave, too. Weird? I love it.
Before I had to go on a low-carb diet for health reasons, I came up with an oatmeal recipe that is, in a way, a combination of the two you describe. I still make it occasionally for my family, who adore it, and I'll usually sneak a spoonful or two. I slowly cook steel-cut oats in a mixture of coconut milk, almond milk and water, with a diced banana, chopped dried fruit, two or three slices of fresh ginger, a cinnamon stick, a previously used vanilla bean, clove, black and green cardamom pods, orange peel, and a bit of salt. Served with cream or almond milk. It's really dessert for breakfast, with the benefit of being nutritious and health-enhancing, unless one is diabetic.
Thank you for the breakfast round-up but you left out some of my favorites--Kerala with its lovely, lacy idliappams, Beirut with a bean-yogurt-pickle-pita combo, and Tunisia with the insanely filling lablabi, chickpea stew with multiple condiments. More to come perhaps?
Another great piece. I would also add Turkish breakfasts, the best of which include a lovely spread of goat’s and sheep’s milk cheeses, and wonderful yogurt, alongside wonderful olives, sliced tomatoes and cucumbers. And of course dim sum in Hong Kong, though I don’t know if locals consider it breakfast.
I’m really drawn to the savory, salty side of breakfast (and every meal). Like you, I loved mohinga (we also visited Burma at a time when it seemed on the path to democratic reform), and ever since I create my own savory-spicy porridge. I combine oatmeal (steel-cut rolled if I can get them), some vegetables (usually leftover streamed veggies) like asparagus, green beans, broccoli, sliced red or yellow pepper, sliced mushrooms, uncooked shrimp, and chicken broth abetted by a bit of fish sauce and lime juice, plus a bit of whatever fresh herb I have at hand (preferably Thai basil or dill) and a large pinch of crushed Thai dried chilis. A wonderful, spicy, savory hearty breakfast (or brunch). It works well enough with the quick variety of oats in the microwave, too. Weird? I love it.
Before I had to go on a low-carb diet for health reasons, I came up with an oatmeal recipe that is, in a way, a combination of the two you describe. I still make it occasionally for my family, who adore it, and I'll usually sneak a spoonful or two. I slowly cook steel-cut oats in a mixture of coconut milk, almond milk and water, with a diced banana, chopped dried fruit, two or three slices of fresh ginger, a cinnamon stick, a previously used vanilla bean, clove, black and green cardamom pods, orange peel, and a bit of salt. Served with cream or almond milk. It's really dessert for breakfast, with the benefit of being nutritious and health-enhancing, unless one is diabetic.
Thank you for the breakfast round-up but you left out some of my favorites--Kerala with its lovely, lacy idliappams, Beirut with a bean-yogurt-pickle-pita combo, and Tunisia with the insanely filling lablabi, chickpea stew with multiple condiments. More to come perhaps?
Thank you. As always, an interesting article as well as humorous, perfect while eating my morning’s oatmeal. Merry Christmas.
You're making me wish I was back in SE Asia...
Another wonderful recipe to try. I also nodded wryly about the escalating fuel costs as a very cold Brit.