Food-Tastic Find: Roti StackServing Size: 3 hungry souls/2 hungry hipposPrice: $14Taste: 4 (Scale of 1 to 5 peeps, where 5 is hit out of the ball park good, while 1 being a complete food flop)
Stepping into Buddhas Belly for a weekend brunch, I was initially a little hesitant. A loungy bar on Chapel Street, we had always visited this place for weeknight happy hour wine. But my food-tastic moment happened when I had this dish called Roti Stack. Essentially a fusion take on Eggs Benedict, this dish is made up of scrambled eggs, sautéed mushrooms and spinach, covered in hollandaise sauce, stakced in 3 layers of roti (flat breads made of wheat flour, more like an Indian paratha than the Malaysian roti chinai). My first bite of this instantly sent my taste buds back home because it felt I had taken a bite of parathas served with Amul butter. (Oh, Amul butter, how I miss thee! No other butter comes even close).
The stack itself is a simply wowsome. With each bite, you get some egg, some mushrooms and that super smooth and creamy hollandaise sauce. The only thing I did not like was the tomato relish that it gets served with. Kind of like a tomato chutney it was slightly sweet, with a sprinkle of cinnamon. A little too sweet for my liking.
The portion size being quite generous, I gobbled up the healthy stuff (eggs, spinach, mushrooms) but just couldn’t’ finish all the rotis. This is a dish that can be easily split between two not so hungry people.
We ate a ton of other things at the bar, chicken parma, big breakfast, veg burger, plus had the usual round of cappuccinos, milkshakes and iced coffees, all of which made me rethink my earlier opinion of Buddhas Belly being just a drinking joint.
I never thought I would like oats. Honest. Just the idea of hot milk on my cereal and it turns me off faster than a night-light switch. But you know, it ain’t all that bad. A big bowl filled with oats, lots of dried fruits, pumpkin seeds, sprinkle of cinnamon, mixed up with hot milk to cook it and then topped off with cold milk and then spoon in a bit of honey. Actually quite the bomb. Plus super filling.
So yummy and healthy. Check and Check. Got a super-sized pack for the mister and moi.
So the food-flake I am, tried a few variations. Made oats poha. Sticky but good. It’s like the masala oats we get back in India. The healthy take on Maggi. But preservatively so bad for us. Then I also made oats pancakes. Stunningly yummy. Thought of doing a post about those but why add to the tons out there. Bah.
And then I found this recipe for Chocolate Oats. OMG. Where was this all my life? Thank you to Chocolate Covered Katie for this deliciousness in the morning.. (and what a delish name for her blog!)
It’s that sort of a breakfast which gets the brain going, Umm, oats, so good for me with all that fruit and dried seeds etc. And the heart is going… CHOCOLATE..CHOCOLATE… CHOCOLATE….. yabba delicious dooo..
Those of you, who like me, are searching for some yummier twists on traditional oats for adults and kids alike, I just couldn’t help share this simple but scrumptious recipe right away.
1 serving rolled oats (40g) (quick-cooking or traditional)
3/4 cup milk
1 ripe banana, mashed
1 tbsp cocoa powder
pinch of salt
1/2 tsp cinnamon
extra sweetener, if desired
Combine all ingredients and cook, uncovered, over medium-high heat for 5-7 minutes. When it starts to bubble, stir occasionally. It would already be slightly sweetened with the ripe banana and cinnamon. But for those of you with an extra sweet tooth, sweeten as desired, with honey, or sugar.
Yeah, I know it’s Monday, but I miss Sunday. In fact, I miss the entire weekend. Where did it go??
The weekday mornings go by in a crazy rush. Get up, get ready, quickly chug cereal and milk down, or make a peanut butter sandwich, and run to catch the train. (Note to self: I have GOT to become an early riser!). But weekend mornings, those are all mine to lazily wake up on, and plan my big weekend breakfast. And now that the husband is here (YAY), the weekends are even more awesome does somersault in head. Now since this was the husband’s first weekend in Melbourne, and I wanted to enjoy some super awesome breakfast options in Melbourne with him; pancakes at The Pancake Parlour, all day breakfast options at Gattica, fresh croissants at Dana’s patisseries, the Big Brekky at La Roche……
Possibilities galore. But alas, we both love to snore.
So by the time we were up and at ‘em to face the world, it was a little too late for ‘early’ breakfast. And we were still too bleary-eyed to get out and at ‘em. So I decided to whip up café style breakfast at home, and impress the husband with my cooking repertoire.
I call this breakfast meal my no-butter and no-oil special, and all you need to make this lavish and scrumptious breakfast are a grand total of 5 ingredients.
Your favourite sliced toast
Chorizo or whichever salami you personally prefer; even cocktail sausages will do
Baked beans in a can
No oil, no butter. Don’t you dare reach out for it (Smacking your hands away!)
Read on for my recipe for Sunday Scrambled Eggs and Baked Beans on Toast