Breakfast

Discussion in 'Recipes & Remedies' started by Ive Fargottin, Dec 30, 2011.

  1. Ive Fargottin

    Ive Fargottin Junior Member

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    I've always wondered what other nationalities eat foe breakfast.
    there are plenty of recipes for asian,south american, indian etc. main meals but i want to know what the average overseas gardener/self sufficient/run of the mill person eats for brekky........ when they dont have a supermarket to run down to and pick up a paper , milk and some corn flakes.

    Annnnnnd if you do know some cool ones, would you care to share some recipes?
     
  2. pebble

    pebble Junior Member

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    What country do you live in?
     
  3. Ive Fargottin

    Ive Fargottin Junior Member

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    The wonderful world of OZ:hi:

    I just want to try some different food styles from around the globe.
    Wondered what food is eaten for breakfast in other countries:)
     
  4. pebble

    pebble Junior Member

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    Location:
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    Inland maritime/hot/dry/frosty
    I'm sure not everyone in Oz eats cornflakes ;-) But it's a good question. I'm eating local seasonal fruit (raspberries, blueberries, strawberries etc) and yoghurt at the moment.
     
  5. dannyboy

    dannyboy Junior Member

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    I had an eggs, chilli, tomato and tortilla brekky kinda like this when i was in Mexico and it was great!
    View attachment 1303

    Unfortunately in my regular day to day I´ve struggled to change from cereal which I think is pathetic. But I guess I´ve been chowing down on it for 30 or so years and it´s a tough habit to break at that time in the morning.
     

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  6. Grahame

    Grahame Senior Member

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    We quite often eat a bowl of rice for breakfast or porridge less often. In the hotter months it is more likely to include fresh fruits. We also have eggs occasionally given that we have an abundance. Toast or cereals are for the odd day when time is of the essence.

    For the adults in the house it always includes a fresh ground coffee - I'm addicted to that gear for better or worse, even if it's only 2 cups a day.
     
  7. pippimac

    pippimac Junior Member

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    I had great breakfasts in Turkey. Menemen: scrambled eggs with chilli and tomatoes, cilbir: eggs poached with yoghurt and chilli, but generally it was bread, olives, tomato, cucumber and feta. And the best fruit I've ever had.
     
  8. annette

    annette Junior Member

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    When I lived in Papua New Guinea the locals would eat a cake like thing made of ground root veges and combine it with anything they had like bananas, fish etc. When I lived in Vanuatu the locals would eat a breakfast of lap lap (crushed root vege with coconut and banana wrapped in a banana leaf) and have it with fish or anyhting else. If they are well off they eat cereal. rice is big also.
     
  9. Speedy

    Speedy Junior Member

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    Hey Dannyboy,
    those eggs look great....I haven't had Huevos rancheros for over a decade...(too long)

    I often eat leftovers from the night before.
    Nasi goreng is a great 'leftovers breafast' using the previous day's boiled rice.
    not uncommon here .

    curry n rice
    often whatever's 'in the pot' on the stove.

    one of my favorite breakfasts is a Sri Lankan standard
    Hoppers (Appa) and curry (fish curry) with coconut sambol (pol sambol) and a cup of tea.
    hoppers are made of riceflour, yeast, sugar palm syrup (Kitul treacle) , coconut milk and fermented for a few hours.

    then cooked to form a crispy edged type of pancake shaped like a bowl as it is cooked in a small wok type thingy (cheena chatty = chinese pot)

    crispy edge, spongey soft with curry sitting in it.

    fish curry with the aroma of cooked curry leaves , lemon grass, pandan leaf, turmeric, cumin and white palm vinegar etc.
    coconut sambol - fresh grated coconut, black pepper, chilli pwdr, salt, dried fish chips (Maldive fish) and fresh lime juice.

    a variation is 'Bidarra appa' or egg hoppers.
    when the hopper is part cooked and egg is cracked into it and sort of poaches in it.

    another favorite breakfast i had while there was 'curd and treacle'
    cultured Buffalo milk ... thick, rich , youghurt set in a small flat single use terracotta bowl
    available every morning at the markets.
    served with Kitul treacle , syrup make from the Kitul Palm (Caryota urens)


    Sometimes I cook Bubur Injin (Bali) Burbur Hitam (Indo) a trad. breakfast in SE Asia.
    black and white sticky rice cooked with palm sugar and pandan leaf served with thick coconut cream on top.
    hot or cold ...delicious breakfast

    I have a thing for Croisants or brioche
    always good if you can get them fresh
    ...especially with coffee, a thing I rarely go without for breakfast

    poached eggs not more than a day old if poss.
    My wife often says to people that it was the way I do poached eggs that
    was one of the ways that I won her heart;)
     
  10. Speedy

    Speedy Junior Member

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    In Season (spring), I'll often prep and cook a couple of artichokes
    in salted water and vinegar with a couple on bayleaves
    then toss them in a bit of oil with garlic, herbs and chilli
    and have them with bread or toast.
     
  11. pebble

    pebble Junior Member

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    Location:
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    You could always write "diabetes" on the cereal box and see if that helps ;-)

    I had sri lankan friends growing up who ate chickpeas cooked with currants for breakfast. I eat lentils sometimes. Artichokes is a good idea! but I'd need some protein to get me through the morning. Maybe artichokes and eggs.
     
  12. purplepear

    purplepear Junior Member

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    Occupation:
    Farm manager/ educator
    Location:
    Hunter Valley New South Wales
    Home Page:
    Climate:
    warm temperate - some frost - changing every year
    we usually have oats for breaky - porridge with yoghurt and honey in winter and muesli in summer with a smoothy to wet it down. We do have eggs and on Sundays pancakes sometimes.
    fruitsalad and yoghurt or berries and yoghurt when seasonal on occasion.
     
  13. eco4560

    eco4560 New Member

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    I'm a bacon, eggs, juice and coffee girl. In Cambodia it was rice.
    Linda Woodrow has just finished a year of breakfast recipes.Lots of good ideas here.
     
  14. aroideana

    aroideana Junior Member

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    One of the things served to me for breakfast in Ambon was a toasted chocolate sandwich mmmmmm with a thermos full of strong coffee ,, Dutch have chocolate sprinkles , that must be the influence . I have been making my own potatoe pancakes with Tannia tubers with lots of added garlic and chilli , one way to fire up your day . Coffee is a must , and I just roasted some of Mums home grown beans [ until mine start bearing]
    Extra nice is leftover Sate sauce on toast , or my Sex on toast [ penutbutter and vagimite ]
     
  15. Grasshopper

    Grasshopper Senior Member

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    I used to have Menemen for breakfast as a kid my mum would make a version of it, then she stopped. I had it in Turkey and it bought back great childhood memories.
    Had yoghurt walnuts and honey in Turkey and Greece for breakfast and still do here sometimes ,I love it.(tasted great with Turkish or Greek thyme honey)it gave it a savoury sweetness.
     
  16. dannyboy

    dannyboy Junior Member

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    Nah, ´fraid not, it´s quick, tasty and is about as good as cereals get as far as the amount of crap in it goes though I´m not kidding myself as to them being the healthiest start to my day. If I was well rested and had the time I´d love to knock up a mexican or turkish brekky. Man I loved those Turkish breakfast spreads!
     
  17. Ive Fargottin

    Ive Fargottin Junior Member

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  18. mischief

    mischief Senior Member

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    I thought it looked very tasty too so I made it for breakfast yesterday.
    My brother and nephew thought it tasted fantastic too.
     
  19. Grasshopper

    Grasshopper Senior Member

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    Cant beat a Vietnamese breakfast for breakfast, lunch and dinner Pho Bo
     
  20. aroideana

    aroideana Junior Member

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    I saw 'huevos rancheros' being made for truckies .. and they looked great .. quick and easy .. tortilla dipped in red mole , then thrown on hot plate , and an egg cracked on top.. 2 ez .. I loved the hot chocolate drinks made in Oaxaca .. Mexican places in LA make very nice Tostada by throwing a large flour tortilla into deep fryer , and pushing it down with small chip basket , this forms a nice bowl shaped container that can be filled with frijoles and whatever else you like ... then eat the lot , only a bit of paper left .this was my favourite breakfast when riding down to Venice Breach for a day freak watching .
     

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