Hotel breakfast at home by Vanelja

Sourdough toast with pesto omelette

(For two)

4 slices of sourdough bread

2 avocados

4 tablespoons pesto 

4 eggs fresh basil organic butter or olive oil for frying

Add butter to the pan. Fry the bread slices in the pan until golden brown. Mash half an avocado on top of each slice of bread.

Heat a large frying pan and add 4 tablespoons of pesto. Spread the pesto a little with a spoon. Crack the eggs side by side onto the pesto. Sprinkle the eggs with sea salt and black pepper. Fry the eggs until the whites are set and the edges are slightly crispy. The yolk may remain slightly runny. Lift the pesto omelettes onto the bread slices. Add fresh basil on top. Serve and enjoy warm.

 

Vanilla protein pear porridge

(For two)

2 dl oatmeal

½ dl vanilla flavoured whey protein (or rice protein)

2 tablespoons chia seeds

4 ½ dl almond milk (or half water and half almond milk)

pinch of sea salt

½ teaspoon cardamom

Top with: sliced pear almond butter Finnish honey almond flakes

Add the oatmeal, protein powder, chia seeds and liquid to a saucepan. Mix together and bring to boil. Add the spices and cook for five minutes. Pour into bowls. Cut a pear into very thin slices and put on top. Drizzle almond butter and honey on top. Sprinkle almond flakes on top.

Cardamom blueberry raw cake

(For eight)

Sponge:

1 dl almonds

1 dl pecans

7 fresh soft dates, pitted

1 teaspoon cardamom pinch of sea salt

Filling:

5 dl cashew nuts half a ripe banana ½ dl mild-flavoured coconut oil, melted ½ DL Finnish honey ½ dl almond or oat milk juice of half a lemon 1 dl bilberries, fresh or frozen 2 tablespoons cocoa powder

Top with: fresh bilberries or blueberries coconut milk.

Springform pan: 20 cm

Place a piece of baking paper in the bottom of the springform pan. Put the almonds and pecans in a food processor or blender and blend to a fine crumb. Add the dates, cardamom and salt. Mix into a dough. Press the dough firmly to the bottom of the springform pan. Prepare the filling.

Put all the filling ingredients (except the bilberries and cocoa) in a food processor or blender and blend until smooth. Add more liquid if necessary to achieve a smooth and even consistency, while keeping the mixture as thick as possible. Pour ⅓ of the mixture into the cake pan, spread into an even layer and sprinkle ½ dl bilberries on top.

Pour ⅓ of the mixture remaining in the blender into a bowl and stir in the cocoa powder. Pour the cocoa mixture into the pan. over the bilberries.

Add ½ dl bilberries to the mixture in the blender and blend until smooth. Pour the bilberry mixture into the pan. Smooth with a spoon and sprinkle bilberries on top.

Place the cake pan in the freezer for about 3 hours or until the cake is firm. Remove the cake from the pan and place it on a serving dish. Drizzle another tablespoon of coconut milk around the edges of the cake. Let the cake thaw at room temperature for half an hour until you can cut it. Serve and enjoy. Store in the fridge.

Vanelja’s Hotel Style breakfast menu is perfect to enjoy in a luxurious Hotel continental bed. Imagine waking up surrounded by wonderfully crisp and fresh Percale duvet covers, enjoying the perfect hotel atmosphere at home. Combine the pleasure of a happy sleep with a healthy breakfast in bed!