Bacon and Plum Crisp

Ingredients:
3 tbsp granulated sugar
3 tbsp all-purpose flour
5 cups sliced, pitted plums
⅓ cup quick-cooking or regular oats
⅓ cup packed brown sugar
¼ tsp ground spice, such as nutmeg, ginger or cinnamon
3 tbsp canola or vegetable oil
3 slices bacon, crisp-cooked and finely chopped 
Yogurt Balkan Style or Kajmak (Serbian cheese) - optional

Directions:

Preheat oven to 375̊ F. In a large bowl combine granulated sugar and 1 tbsp flour. Stir in fruit. Divide fruit among six 6-oz custard cups or ramekins. Place custard cups on a 15x10x1-inch baking pan.

For topping, in a small bowl combine oats, brown sugar, 2 tbsp flout and spice. Stir in oil until topping resembles coarse crumbs. Stir in bacon. Evenly sprinkle topping over fruit in cups.

Bake for 30 minutes, just until fruit is tender and topping is crisp and golden brown. Serve warm with yogurt or kajmak for breakfast. Makes 6 servings. 

French Country Omelette

Ingredients:
45 - 75 ml (3 - 5 tbsp) sunflower oil
50 gr (2 oz) thick bacon rashers (strips) or pieces, rinds removed and chopped
2 thick slices of bread, cut into small cubes
1 small onion, chopped
1 - 2 celery sticks, thinly sliced
115 gr (4 oz) cooked potato, diced
5 eggs, beaten
2 garlic cloves, crushed
handful of young spinach or sorrel leaves, stalks removed, torn into pieces
few springs of parsley, chopped
salt and ground black pepper

Directions:

Heat the oil in a large heavy frying pan, and fry the bacon and bread cubes until they are crisp and turning golden. Add the chopped onion, celery and diced potato and continue cooking slowly, stirring frequently until all the vegetables are soft and beginning to turn golden brown.

Beat the eggs with garlic and seasoning and pour over the vegetables. When the underside is beginning to set add the spinach or sorrel. Cook until they have witted and the omelette is only just soft in the middle. Fold the omelette in half and slide it out of the pan. Serve topped with parsley, if liked. Serves two.

Fruit-and-Nut Breakfast Bars

Ingredients:
¼ cup orange juice
½ cup whole Medjool dates (about 5), halved and pitted
1 cup unblanched almonds
½ cup dried apricots
¼ cup dried plums (prunes)
¼ tsp. salt
¼ cup raw pumpkin seeds
¼ cup sunflower seeds

Directions:

Preheat oven to 300̊. Line a baking sheet with parchment paper. Pour orange juice over dates and let soak 5 minutes.

Meanwhile, put almonds, apricots, and plums in a food processor and pulsing a few times until coarsely chopped. Add salt and dates with orange juice and pulse until mixture starts to stick together. Add pumpkin and sunflower seeds, pulsing a few times just to incorporate.

Using wet hands, scoop mixture onto a work surface and form into a log about 1¾ in. wide and ½ in. thick. Use your palms to flatten into a bar, and cut bar into eight pieces.

Arrange pieces about 1 in. apart on baking sheet. Bake 8 minutes. Using a heatproof spatula, turn bars over and bake until nuts are toasted (but before fruit begins to burn), 8 minutes longer.

Pancakes

1½ cups flour
1 tbsp baking powder
1 tbsp sugar
4 eggs
1 cup milk
½ tsp. salt
2 tbsp oil


Combine eggs with milk and oil. In a separate bowl combine all dry ingredients. Add milk egg mixture to dry ingredients. Heat frying pan over medium heat.  Pour mixture 1/4 cup at a time in to hot frying pan. When bubbles start to form around outside of pancakes than turn over.

Honey toast

This honey toast is moist, soft and so delicious you will want to make them every day for breakfast or for an evening snack.

Ingredients:

2 eggs, slightly beaten
1/4 c. milk
1/4 c. honey
1/4 tsp. salt
8 slices day old bread
butter

Sauce:
1 c. honey
2 tbsp. lemon juice
2 tbsp. butter

Preparation:

In shallow dish, combine eggs with milk, honey, and salt. Add bread slices, one at a time, to egg mixture. Coat each side completely. Fry until golden brown on both sides in small amount of butter. Combine remaining honey, lemon juice, and 2 tablespoons butter. Heat. Serve over toast. Makes 4 servings.