Weekend breakfast

The best thing with weekends is the long and slow breakfasts. Here are three of my favorite breakfast recipes.

Vanilla scones (10-12)

50 g butter

6 dl flour

3,5 tea spoon baking powder

1 tea spoon salt

3 table spoons sugar

1,5 table spoon vanilla sugar

1,75 dl double cream

1,75 dl milk

Heat up the oven to 200 degrees Celsius. Pinch the butter together with the dry ingrediencies so all lumps of butter is resolved. Add the cream and the milk and make a dough. Split the dough in 10 to 12 pieces and roll into balls. Place on baking paper on a tray and bake in the oven for 8 to 10 minutes. Serve with cream cheese, marmalade, Nutella or your favorite spread. 

Homemade granola is so easy to make. It is also much cheaper and healthier than the granola you buy in the store.

Granola

3 dl oat flakes

1 dl sunflower seeds

1 dl pumpkin seeds

0,5 dl chia

2 dl crushed buckwheat

1 dl nuts, e.g. Brazilian, cashew, walnuts or almonds

2 tea spoons cinnamon

2 tea spoons honey

2 table spoons coconut oil

0,5 dl coconut flakes

sea salt

Heat up the oven to 150 degrees Celsius. Place a baking paper on a tray. Pour the oat, buckwheat and the seeds on the tray. Add cinnamon, honey and coconut oil. Toss everything together using two spoons. Bake in the oven for 10 minutes. Add the coconut flakes and the sea salt. Stir around. Bake for 5 to 10 minutes. Make sure that the granola does get burnt. Let cool and store in a glass jar.

The best rhubarb marmalade, a recipe by the Swedish food icon Hiram (Märit Huldt).

Rhubarb marmalade

1 kg rhubarb

1 kg sugar

1 lemon

1 piece fresh ginger

Cut the rhubarb in 1 cm pieces. Slice the lemon in thin slices. Peel and slice the ginger in thin slices. Make layers of rhubarb, lemon, ginger and sugar in a large pot. Leave the pot over night. The next day bring to a boil and boil until the rhubarb is soft. This takes about 45 minutes to one and a half hour. Do a test with the marmalade to see if it is ready. Place a tea spoon of marmalade on a plate. Run the tea spoon through the marmalade. If it leaves a track in the marmalade and it doesn't float together the marmalade is ready. Pour in clean jars when the marmalade is hot.