June 5 is National Doughnut (Donut) Day, so here is a quick and easy baked doughnut, complete with Misheard Song Lyrics. Enjoy!
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Breakfast/Brunch
Let’s talk about these Raisin Danishes for a few minutes, shall we? I know, we’re moved on from the “food from our childhood” topic, but I had to slay this dragon, as it were, so here we go.
These are Rosienenschnecken. Pain au Raisin in French. Raisin Danish or Swirls. It’s not a Cinnamon Bun, mainly because there isn’t much cinnamon in it. In Germany, there are lots of these Schnecken (fun fact: Schnecke also means “snail” — so this is like the swirl of the snail house). There Zimtschnecken, Nussschnecken, Mohnschnecken (cinnamon, nuts and poppy seeds respectively); they can also be called Schneckennudeln, which literally translates to snail-noodle, which is kind of funny. My Oma’s nickname for me was “Kleine Schneckennudel” or “Schneckle” or “Nudel”. Yep, my grandmother called me snail as a term of endearment. I don’t know if that or Noodle was cuter. Just like Gurken and Spätzle, these things were — and still are — one of my favorite foods.
Second Monday in a row that I am splurging on breakfast: French Toast last week and the most technicolor breakfast that I have had in a long time with these Deconstructed Breakfast Burritos this week. I wanted to get in another “Spring Veggie” dish for the Bake/Cook-a-long (you have until midnight today, if you are playing along!), so I started with spinach pancakes, which are actually really really yummy, but are almost too vibrant! Fill it on up with other breakfast ingredients: rice, beans, tomatoes, avocado, spring onion and more spinach … and a fried egg for good measure. I had intended to roll the whole thing up or fold to a square, but I only managed to fold it like an omelette. A great breakfast and a technicolor feast for the eyes!
Springtime Lunch: Prosciutto wrapped Asparagus is a pretty classic combo and I happen to have Prosciutto in the house, so decided to go with a quiche for lunch. My quiche attempts have been hit-or-miss in the past, with some of them turning out quick dense. This one was light and fluffy though, and which a touch on the salty side (I should have compensated for the saltiness of the Prosciutto more), it was great. The recipe is written for a full-sized quiche (9 inch pan), but I just made a small one for me (6 inch pan). Lunch for tomorrow then too!