A typical breakfast in the UK

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The last breakfast around the world took us to the UK. We had sunny fried eggs, sausages, mushrooms, bacon and white peas. I am sure a true British will find many flaws in this arrangement, but we found it delightful 🙂 And very energizing.

There isn’t a lot of magic in the making off – we fried the eggs, grilled the mushrooms, the sausages and made the bacon crispy.

We used the beans straight from the can 😮 and even though I was a bit skeptical about beans for breakfast, they turned out quite nice in combination with the greasy sausages.

Now, is there a real British in the house? Will they tell us how to improve our breakfast?

Freckled Mini Cheese Buns

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We had some salty hard cheese left over the other day and we wanted to make a some quick-bake buns to go with the sunny day outside so we mixed the crushed cheese with a fork, added some fresh cheese and corn flour and a half an hour later, there it was: a dozen of small, freckled, cheesy burns, perfect with blueberry jam and a fresh banana and celery milkshake.

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Since we were going to eat them right away, we didn’t use any baking powder or yeast, but if you prefer a spongy texture to a very chewy and cheesy one, you could add some.

You will need:

1 cup of grated or mashed salted or crumbly cheese
1/3 cup of fresh cheese or greek yogurt
1/2 cup of corn flour
1 teaspoon of baking powder (optional)

Mix the salty and fresh cheese together. If your mix is still too dry and doesn’t mix well, add some more yogurt or milk before kneading the dough with flour. Knead for a couple of minutes, until firm and bouncy and form small golf-ball-sized buns.

Bake for 15-20 minutes over medium-high heat (or until golden on top).

These taste great with jam (if you like the salty-sweet combination) or as they are, fresh from the oven.

For 1 portion of banana and celery milkshake I blended half a cup of yogurt, 1 banana and 1 finger-sized celery stick. If you don’t like the taste of the celery, you could swap it for freshly squeezed orange juice. It’s delicious!

Easy Walnut Banana Bread Recipe

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This is an easy and delicious recipe that’s great to employ when you want to save those forgotten, overripe bananas.

What we really like about this banana bread, is how soft it is and how well it preserves for up to a week (depending on your own eating habits:)

You could change this recipe up in several ways: you could cover the loaf in sugar icing or chocolate or swap the sugar for honey.

You will need:

  • 3-4 ripe bananas
  • 2 eggs
  • 1 cup of sugar
  • less than half a cup of oil or melted butter
  • a pinch of salt
  • a teaspoon baking powder
  • walnuts or raisins

This recipe is quick to prepare so I’d advise you to turn your oven on before starting to mix your ingredients, to make sure you have the perfect temperature(170 degrees Celsius, or 330 Fahrenheit) when you’re done.

Firstly, mash the bananas with a blender or a fork, until a smooth puree is formed. In another bowl, mix together, until soft and foamy, the sugar, salt and oil or butter.

Once your mixture is soft and airy, add the smashed bananas and the eggs and mix well, until homogeneous. Add the walnuts (you can use any kind of nuts you want) or raisins. To change the mix of flavours you could add in a bit of orange peel, but be careful not to put too much, as you’ll lose the soft, comforting flavour of the banana.

Mix the baking powder into the flour, the pour into your existing mixture. Pour the mixture into a bread pan, that’s been previously dresses in baking paper.

Bake for 45 minutes or until cooked in the middle and enjoy!

How to Make Traditional Romanian Mucenici (Soft Honey Bread)

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Mucenici is a traditional holiday in Romania and Moldova on the 9th of March; it celebrates spring and the new spring brings. The legend says that the Martyrs (The Mucenici) were soldiers drowned by the roman emperor Licinius and that the 8 shape symbolises the human body.

Mucenici is a type of bread that is soft and perfumed, glazed with honey and sprinkled with crushed walnuts.

To prepare mucenici, you will need:

  • half a kilo of flour
  • a cup of milk (you can use water or soy milk if you’re vegan)
  • 25g fresh yeast
  • the peel of a small orange
  • half a cup of olive oil
  • 5 spoons of sugar
  • a pinch of salt

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First of all prepare the fresh yeast: warm the milk and mix it with a spoon of sugar, then incorporate the fresh yeast in it. Let it sit for a couple of minutes, while you grate the orange.

Put all your flour into a large bowl and make a crater in the middle. Pout the milk and yeast, the rest of sugar, the salt, the grated orange peel and the oil altogether.

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Then mix well, for around 5 minutes, until the dough stops sticking to your fingers.

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At this point, the dough should be soft and elastic. Let it sit in warm place for an hour, so the dough can rise.
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Then pre-heat your oven at 180 degrees celsius (350 F) and shape into small eight-shapes pieces.

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When you arrange them in the baking tray, make sure you leave a bit of space between them, as they will rise a bit more in the oven.

Bake for around 30 minutes or until golden on top.

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While they cool down a bit, warm up some honey and brush the mucenici with plenty of it. The more layers you put, the more syrupy they’ll be. Sprinkle crumbled walnuts of over and pour yourself a nice cup of coffee to go with it.

Pofta Buna!