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This recipe is my one of my Dad’s favourite recipes to prepare for his guests. He finds it quick to toss together, easy to make, and his guests always love it. Give it a try and let us know what you think!

AND – right now – Breakfast with the Broad’s weekly e-mail recipes are featuring a holiday brunch menu, so if you don’t already get the weekly emails, head on over to the Breakfast with the Broad’s website to make dazzling your holiday guests a piece of cake with the easy brunch recipes themed for Christmas!

What you’ll need:

  • 6 eggs
  • 1 teaspoon pukka sauce (or hot pepper sauce)
  • ¼ teaspoon salt
  • 1 Cup of canned artichoke hearts, drained and chopped
  • 1/3 Cup roasted sweet pimentos, drained and chopped
  • 1/3 Cup sheep cheese (amount is before it is grated)
  • ½ Cup of  mozzarella cheese (amount is before it is grated)
  • 2 Tablespoons of olive oil
  • 4 garlic cloves, minced
  • 2 Tablespoons shredded Cheddar Cheese

What you do:

  1. Grate the cheeses.
  2. Preheat oven to 350ºF.
  3. In a large bowl whisk eggs, pukka sauce and salt together.
  4. Stir artichokes, pimentos, and cheese into the mixture.
  5. In a 10 inch non-stick saucepan with oven proof handle over medium heat, add oil and garlic, and sauté for about 2 minutes. Careful not to burn the garlic – stir frequently.
  6. (TIP – if your handle is plastic you can make an oven proof handle by wrapping handle with several layers of tinfoil)
  7. Pour egg mixture into pan.san-remo-frittata
  8. Stir the olive oil and garlic into the mixture.
  9. Place in oven and bake for 18 to 20 minutes until centre is set and top is  browning.
  10. If the egg is cooked but not brown, place under broiler for 2-3 minutes until browned.
  11. Cool for a few minutes, then with a spatula go around the edges to loosen the frittata. Put a large, warm plate on top of the pan and flip over quickly.
  12. With another warm plate, cover and flip again, so the side with the browned eggs is now facing up.
  13. Cut into wedges and garnish by sprinkling cheddar cheese over top and placing one slice of a red or green pepper on top.
  14. Serve with salsa and multigrain toast.

Artichoke Sheep Cheese Frittata

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268b_ad125xbroads_lowqualLook forward to weekly inspiration in the form of an e-mail recipe from Anne’s Oceanfront Hideaway’s Four Star Bed and Breakfast. Delightful treats, special diet recipes and breakfast favourites will hit your inbox every Monday. And, when you sign up for this e-mail you’ll receive a fantastic brunch planner!

Relive the Salt Spring Bed and Breakfast experience at home with this creative and inspired brunch planner from Breakfast with the Broads.

Inside your brunch planner you’ll find:

  • Tips for setting the mood for your brunch,
  • Fantastic Ideas for your theme,
  • Two four-course menus complete with shopping list and recipes,
  • Tips for prepping your meal ahead of time so you can enjoy the brunch as much as your guests,
  • Special table setting tips from Anne’s.

You’ll get all of this, when you sign up to get the weekly recipes from Breakfast with the Broads.

Start planning a brunch that will have your friends talking for months!

Sign up for the weekly newsletter from Breakfast with the Broads and you’ll immediately be directed to the page where you can download the FREE BRUNCH PLANNER!!

Thanks for joining us for brunch!!

268b_ad125xbroads_lowqual1The winnner of last week’s poll to rename Yammy French Resistance goes to Salt Spring Island Artist (and artist of Breakfast with the Broad’s Cookbook Cartoons – we swear the contest was NOT rigged!) Janet Cameron for her name suggestion of Crepes Napoliyam!!!

I think that is a name this yam, crepe and egg recipe can be proud of.

Thank you to everyone that sent in their suggestions and to everyone that voted.

Here are the results:

  1. Crepes Napoliyam 48%
  2. Cheeky Yams on a Cloud 17%
  3. Yam ‘n Eggs Crepe-chiladas 14%
  4. French Mex Yam ‘N Eggs 14%
  5. Huevos de Yucatán en cama con Francia 7%
How to Make Poached Eggs

How to Make Poached Eggs

Wondering how in the world you can test out the soon to be renamed YAMMY FRENCH RESISTANCE recipe when you don’t know how to make Poached Eggs?

Poached eggs always scared me. But it turns out they are actually easier to make than just about every type of egg (except scrambled eggs maybe). So… my poached egg secret (as taught to me by my Dad)…

  1. Take out a medium sized skillet (preferably one with a lid, but if you don’t have a lid just get out a baking sheet to put on top).
  2. Fill it with about two inches of water. Bring that water to a boil over high heat on the stove.
  3. Once the water is boiling, add 1 Tablespoon of white vinegar and a pinch of salt. The vinegar is critical as it keeps the eggs together. I don’t know why – I just know that without it the eggs just don’t look like eggs anymore.
  4. Gently crack the egg, and without burning yourself, open up the egg and release it into the boiling water (try to slip it in rather than drop it in, so you want to get fairly close to the boiling water).
  5. Cover the eggs, and cook for 3 minutes (30 seconds less if you like your eggs runny and 30 seconds more if you want the yolks solid).
  6. With a slotted spoon, pull the eggs out of the water, let the water drip off of the eggs and then place on your Yams or your english muffin or whatever you are eating with your perfect poached eggs!!!

Yammy Frenc Resistance

The Yammy French Resistance

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I sent the YAMMY FRENCH RESISTANCE breakfast recipe to our weekly recipe e-mail subscribers last week, and asked for a new name.

What name do you think it should have? Sorry POLL CLOSED on SUNDAY NOVEMBER 23rd.

~~~~~~~~~~~~~~~~~~~~

Yep – that really is what Dad has called his creation…The YAMMY FRENCH RESISTANCE so please take the POLL and give this delightful dish a name it can be proud of!! 🙂

This recipe makes 2 servings.

What you’ll need:

  • 1 Large Yam
  • 4 eggs
  • 2 large (plate size) crepes
  • 4 Tablespoons Medium Salsa

What you do:

  1. Cook the Yam in the microwave. Remember to pierce it with your fork before you cook it. Every microwave is different but it should only take 5 minutes on high to cook it (smaller yams will take less time and very big yams will take 7 or so minutes).
  2. Take the cooked Yam out, slice it into 1/2 inch slices and peel the skin off.
  3. In a skillet, heat a tiny bit of butter (or use non-stick spray), and brown each side of the Yams.
  4. While your Yams are browning, take out another skillet and poach the eggs (I’ve included instructions on poaching eggs below).
  5. Warm up the crepes (you can do this in the microwave for a few seconds or heat them in a pan).
  6. Warm up the salsa in the microwave.yammy-5
  7. Lay each crepe out flat on a large plate. Spread the warmed salsa generously over the warmed crepe.yammy31
  8. Fold each crepe inward to form a square (see picture below). Place 2 slices of yam on top, then place 2 poached eggs on top. Add a bit of salsa on top of the eggs, then garnish if you want to (they used Rosemary and some fresh flowers).yammy4

I know… I have been home for weeks, and I am still slowly posting about our trip, but it takes awhile to get back into it! Anyway, here’s an interesting little stop we made on our Dnieper River cruise. I wasn’t overly interested to begin with,  but once we were there I became very intrigued.

Work area beside the channel

Work area beside the channel

Built during the Cold War, between 1954 and 1963, it was a secret anti-nuclear complex that served as a factory for the Russian Black Sea submarine fleet. It was a place to make repairs and take shelter. Most of the people in the surrounding areas worked in the complex and were sworn to secrecy.  The area was strictly regulated so outsiders weren’t allowed in. Families needed special permission to visit close family members in the area.  And the workers were not allowed to discuss their jobs or their particular area with anyone. Our guide told us that many outsiders didn’t know until just a few years ago that their grandmothers, grandfathers, aunts and uncles were workers in the factory.  The level of secrecy was strictly enforced.

When you arrive at Balaclava Bay it is a beautiful resort town complete with castle ruins, beautiful homes and yachts. As you cross over

Balaclava Bay

Balaclava Bay

what looks like a small vehicle bridge that goes over what looks like a small creek, look to the right. There is a nondescript tunnel that you can see goes into the mountain.  This is the Bay entrance to the complex and the beginning of our tour. The Museum was opened in June 2003 and walks you through twelve different points of interest including areas for dry dock of the submarines, assembly and missile loading areas, huge nuclear blast doors, and a couple of areas which have been used the past few years for movie sets including of particular interest to Rick, a James Bond film.

thick blast doors

thick blast doors

I can’t imagine what people working day to day in their own assigned area thought as they were not allowed in any other section. They were divided by huge thick blast doors so they could neither see nor hear what went on elsewhere. It was a way of controlling any one person from knowing any more than his own job and a way to continue maintaining the safety and secrecy of the complex.
Hotels.com Beach Destinations

I rather felt like a gopher surfacing, after walking under ground for more than an hour. And that was a

Derelict Passage

Derelict Passage

directional path laid out by the museum.  There were doors and small passageways throughout that were out of bounds.  The Museum staff were using some of them but others looked unlit, full of ‘junk’ and derelict. Wouldn’t want to be wandering off and getting lost in that facility!

I checked out a few sites on the internet and recommend http://balaklava.whoo.net/ for great pictures of the area and the complex.

On our river cruise down the Mein, Rhine and Mosel rivers from Nuremburg to Trier we passed through many

Castle on the hill overlooking the town

Castle on the hill overlooking the town

towns and villages. All have several things in common.  They are steeped in history and proud of it, many of the buildings are hundreds of years old and well maintained, all of them have at least one square surrounded by shops that people live above, the people are smiling and friendly, there are more bicycles and more people walking than cars (likely because most of the streets are so narrow in places one car would have trouble maneuvering).

The water mark!!

The water mark!!

They cannot get flood insurance because of their close proximity to the river and the high incidence of flooding. There is a flood watch so they are notified when the waters are expected to rise and how high. They deal with this by keeping the floor above the main level empty so they can move everything up and out of  harms way before the water reaches the town. Many buildings proudly wear high water marks carved in granite or marble or painted on a wall. They would proudly show us how high the water rose, like badges of what they endured in that particular year. The highest water mark is 1784 and although I cannot figure out the numbers, Rick is almost 6 feet so I think it must be well over twenty feet!

At first I thought why not move back and up from the water? The fact is many of the

Main floor has sandstone walls

Main floor has sandstone walls

buildings have been through almost annual floods for hundreds of years and are still standing and this is their home.  The main floor walls and floors are made of sandstone which is very porous and dries quickly thus preventing any mould or excess dampness.  When the floods come they move up the furniture, pictures, carpets, the curtains etc. to the first floor (we call it the 2nd floor) and if the flood watch is particularly bad the town moves up the hill to the castle, the monastery or some safe ground that can accommodate them. I didn’t ask about their possessions but they likely move them up another floor!

Part of the canal system

Part of the canal system

We see the flooding and the devastation it causes when we are not prepared, yet these folks living along the Rhine and its tributaries deal with it every year as a fact of life.  There are a few high water marks that likely caused great problems but I understand that with the canal systems that have been built over the years there is greater control of the flooding. Amazing stamina hauling all that heavy furniture up and down, like moving every spring, and I can only imagine the debris left behind after the waters recede!

Still I have decided when I return to the towns and villages along the Rhine I will

Fall Colors!

Fall Colors!

make sure it is after the flood season has passed.  The fall colors were beautiful, the grapes were being picked and the wine festivals were gearing up. A good time to return for a longer stay to see more of the beautiful countryside, learn more about the history and the people, and to learn the language.

After spending a week in the hustle and bustle of the big cities of Frankfurt and Berlin I was ready for a more relaxed pace. The weather was a bit cool, overcast and sometimes rainy but floating on the river, stopping along the way in a couple of the historic towns, watching the traffic on the river and the castles on the hills,  this is the Germany I want to see again.

Did you know there are over 7500 varieties of apples grown around the world? And, to this day, the majority of apples are still hand picked! And do you know the apple is part of the rose family? I guess that explains their pink blossoms??

We have an amazing apple tree in our front yard… and while we were away Ethel, our innsitter, picked many apples and left us some wonderful applesauce.  This is one of the recipes I used the applesauce in:

Recipe for Applesauce Muffins


What you’ll need:

  • ½ cup chopped walnuts
  • 1 ¼ cups wheat germ
  • 1 ¼ cups quick oats
  • 1 cup whole wheat flour
  • ½ cup brown sugar (packed)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup unsweetened applesauce
  • ½ cup canola oil
  • 1 slightly beaten egg
  • 1 teaspoon vanilla extract

What you do:

1. Preheat oven to 400oF.
2. Spray 24 mini muffin cups with non-stick cooking spray.
3. Combine all of the dry ingredients in a large mixing bowl.
4. Add to the dry mixture the applesauce, oil, egg and vanilla extract. Mix only until all of the dry mixture is moistened.
5. Spoon into the muffin cups, filling 3/4 full.
6. OPTIONAL: If you like cinnamon and sugar combine 3 teaspoons sugar with 1 teaspoon cinnamon and sprinkle on top of each unbaked muffin for that extra cinnamon taste.  Personally I just added a walnut to the top.
7. Bake 15 – 17 minutes until golden brown (toothpick inserted into center should come out clean).
8. Remove from muffin cups, and let cool on a cooling rack. Serve warm or cool. Any that you don’t eat that day can be frozen and microwaved for a quick snack later in the week.

At Anne’s, every afternoon, a different type of cookie or square is set out for guests to enjoy while they watch the hummingbirds feed in the bird feeders or enjoy the glorious sunset on our deck. These bars could probably join the morning bread basket as a special treat, but we would typically serve these with coffee, tea and lemonade in the afternoon. Let us know what you think!

Awesome Oat Bars

Awesome Oat Bars

What you’ll need:

Ingredients
  • 1 cup rolled oats
  • 1/2 cup spelt flour
  • 1/3 cup brown sugar, packed
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped pecans
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 5 tbsp unsalted warm and soft butter
  • 1 egg
  • 1 tsp vanilla

  • What you do:

    1. Preheat oven to 350oF.
    2. In a large bowl, mix together the oats, flour, sugar, chocolate chips, coconut, pecans, baking powder and salt.
    3. Add the butter, egg and vanilla. Mix well.
    4. Spray an 8″x8″ pan with cooking spray, and then scoop the mixture into the pan.
    5. Smooth out the top of the bars by patting with your hands or spatula.
    6. Make sure it’s spread out evenly across the pan.
    7. Bake for 25 minutes and cool.
    8. Cut into squares and enjoy.

      Cooked and ready for testing!!

      Cooked and ready for testing!!

    Inspired by a recipe from eat me, delicious – a fantastic food blog worth checking out!

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