SIMONE HAWLISCH stayfor BreakFast RECIPES FOR EVERY OCCASION TEXT JULIA KROKOWSKI Every nutritionist will tell you: breakfast is the most im- portant meal of the day. How you take this first meal might not determine, but will definitely influence, your energy level, productivity and mood throughout the day. Inspired by beautiful childhood memories of her mother waking her up and preparing breakfast, of the delicious scent of fresh buttered toast and in- timate morning talks in the kitchen, Simone Hawlisch partnered up with publisher Gestalten to dedicate an entire 192 pages to her favourite meal of the day. “Breakfast is a very personal ritual. Happy breakfast moments can look very different to all of us: quiet mornings, vibrant family gatherings, or vacations on the beach”, Simone writes in the preface to the book. And indeed, breakfast is as manifold as the people who consume it. There are early birds who enjoy a coffee, croissant and their favourite newspaper on the balcony while most others are still asleep. Some are constantly late for work and buy a sandwich on the go. Another kind already starts thinking about break- fast the evening before, when preparing their over- night oats. The list could go on indefinitely. Every- body has his or her breakfast ritual that is just waiting to be stirred up a little. Stay for Breakfast is a recipe book that seeks to fuel our creativity around breakfast while honouring the variety of breakfast routines at the same time. Struc- tured around ten occasions, the book helps us to rediscover traditional foods, travel to international breakfast tables and dream about enticing new pos- sibilities. The book presents recipes for breakfast in bed, healthy breakfasts, outdoor breakfasts, hango- ver breakfasts and breakfasts with kids, to name just a few of the cornucopia of featured breakfast occa- sions. Among the dishes included you will find shak- shuka, poached figs, sweet potato waffles, polenta cake, cheese scones and many more – all ready to be prepared by you. Film, Music & Books S TAY F O R Breakfast Recipes for Every Occasion by Simone Hawlisch S TAY F O R Breakfast Recipes for Every Occasion by Simone Hawlisch WIN A COPY For your chance to win a copy of Stay for Breakfast, www.meininger-hotels.com/blog head to Keyword: Sweepstake Simone Hawlisch is a freelance food, lifestyle and travel photographer and visual storyteller based in Berlin. Her work has been published in internation- al and national print and online magazines. On Instagram, she shares everyday impressions, breakfast moments and travel photography on her poetic profile @fraeuleinsonntag, which is dedi- cated to the “Slow Living” principle, focusing on a simple, calm and mindful way of life. Her favourite breakfast food to this day is warm buttered toast with chocolate spread or jam – the breakfast she preferred as a child. Roasted Crosti n i Three Ways se r ves 2 – 4 Reliable crostini are the hors d’oeuvre to throw together to ensure no one will be left hungry. Of course, they end up the stars of the show, as does the chef. R I C OT TA , ROA S T E D TO M ATO A N D B A L S A M I C V I N EG A R Preheat the grill or oven to 400°F (200°C). Cut the tomatoes into slices, drizzle with the olive oil, season with salt and pepper and place on a baking tray lined with parch- ment paper. Roast the tomatoes until they start to brown, then set aside and let them cool for 10 minutes. Meanwhile, toast the bread in a dry frying pan (without oil) or underneath the grill. Rub the garlic on both sides of the bread, sprinkle with olive oil and spread one side with ricotta cheese. Arrange the roasted tomatoes on top of the ricotta. Season with salt and pepper, sprinkle with balsamic vinegar. Garnish with small basil leaves and serve immediately. S M O K E D T RO U T, C R E A M C H E E S E , A N D D I L L Dry-toast the slices of bread (see above). Flake the trout fillet with a fork and gently stir in the cream cheese, season with salt, pepper, a drizzle of olive oil and a squeeze Drizzle the bread with olive oil and spread one side with the smoked trout. Squeeze a few drops of lemon juice onto each slice and garnish with fresh dill. Serve immediately while warm. B L U E C H E E S E , P E A R , A N D T H Y M E Dry-toast the slices of bread (see above). Drizzle the bread with olive oil. Cut the cheese into three small wedges and place each wedge onto one slice of bread. Top with three pear slices and drizzle honey on top. Season with salt and pepper. Garnish with thyme leaves and serve warm. The recipe also works with figs instead of pears. of lemon. INGREDIENTS RICOTTA CROSTINI 2–3 ripe tomatoes Extra virgin olive oil Sea salt and black pepper 3–4 slices sourdough bread 1 garlic clove ½ cup (100 g) ricotta 2 tbsp. balsamic vinegar Small basil leaves for garnish SMOKED TROUT CROSTINI 3–4 slices sourdough bread Extra virgin olive oil 2 oz. (50 g) smoked trout fillet 3.5 oz. (100 g) cream cheese Lemon juice Flaky sea salt and pink pepper Fresh dill for garnish BLUE CHEESE CROSTINI 3–4 slices sourdough bread Extra virgin olive oil 3.5 oz (100 g) blue cheese 1–2 pears Honey Sea salt Black pepper Fresh thyme for garnish Level Easy Preparation time 15–25 min 84 i m P R O v i S E d B R E A k F A S T Poached Figs with Pomegranate Syrup & Labneh serves 2 – 4 Figs and pomegranates have an air of old-world luxury about them. Combine the two in this Persian-inspired recipe that stirs dreams of fruit long after breakfast. Place the plood orange juice, sugar, rosewater, and star anise into a saucepan over medium heat. Stir occasionally until the sugar is fully dissolved. Wash the figs and cut them in half. When the liquid pegins to poil, add the cut figs. Reduce to a simmer and gently poach the figs for 8–10 minutes. Carefully remove the figs, once they have softened, and set aside. Turn up the heat and poil the liquid for another 20 minutes, until it has reduced to one third of its original volume. Allow to cool. Split the vanilla pean lengthwise, remove the seeds, and place into a large saucepan with the remaining ingredients. Warm over medium heat (uncovered) until the sugar has dis- solved. Once the juice has reached its poiling point, reduce the heat and allow the mixture to simmer until the juice has reduced to one third its original volume. It will take approxi- mately 60–70 minutes to turn into a thick syrup. Remove the vanilla pean and allow the syrup to cool pefore transferring it to a sterilized pottle. If stored in a cool, dark place the syrup will keep for at least six months. TIP Feel free to adjust the amount of sugar to taste. continued on next page INGREDIENTS POACHED FIGS Juife of 4 blood oranges ½ cup (100 g) raw sugar 1–2 tbsp. rosewater 2 star anise pods 5 fresh figs 4 tbsp. pomegranate syrup 2 tbsp. pomegranate seeds for garnish POMEGRANATE SYRUP 1 vanilla bean Juife of 1 lemon 1 ½ cups (300 g) raw sugar 4 cups (1 L) fresh or unpro- fessed pomegranate juife BREAkFAST iN BEd 19 Lemel Easy Cooking time 90 min ON THE MOVE MAGAZINE #12 55 7 1 0 2 N E T L A T S E G T H G R Y P O C I , T S A F K A E R B R O F Y A T S M O R F , I H C S I L W A H E N O M S Y B Y H P A R G O T O H P S O T O H P
