Profile Sanne Moeller

Sanne Moeller

@mitziemee

Followers: 1
Following: 3
Likes: 18

Food & Recipes, Travel & Lifestyle + the occasional post about beauty and wellness.

Flips

Video review of Clips Food & Drink by 671ffd7c4aa5b8b50fcb8b11

SanneFood & Drink #ClipsWhen Ana and I were roommates, she would spoil me with all sorts of delicious Brazilian treats, and on weekends, she would make tapiocas, which are Brazilian breakfast crepes made from hydrated tapioca flour. Ana would usually make tapioca with scrambled eggs, cheese, and avocado, but you can add any kind of filling that you like. My favorite tapioca filling is smoked salmon, avocado and scrambled egg, which is delicious and really satisfying. The tapioca itself doesn’t have much flavor, so remember to add plenty of seasoning to the filling. When Ana saw the video below for the first time, her immediate comment was “Sanne, you’re using too much tapioca flour” so if you make the tapioca remember to use less flour than I do in the reel 😃 Ingredients: Hydrated tapioca flour Smoked salmon Scrambled eggs Avocado

SanneFood & Drink #ClipsThis open-faced tomato sandwich is one of the best sandwiches I’ve ever had. It’s inspired by the legendary tomato sandwich, The Tomato, from Turkey & The Wolf in New Orleans. I first saw The Tomato over at Sandwiches of History by Barry W. Enderwick who is posting sandwich recipes every day. I grew up in Denmark, the land of smørrebrød (open-faced ryebread sandwiches), so I therefore decided to tweak it a little, and make an open-faced version with only one slice of bread. Ingredients 2-3 slices beefsteak tomato Salt and pepper for the tomato 1 slice white bread Butter for frying Mayonnaise A squeeze of fresh lemon juice 1 teaspoon Salted sunflower seeds A handful of fresh dill

SanneFood & Drink #ClipsFrench toast is a great way to make use of stale bread, and it tastes divine served with bacon, syrup, and butter. The combination of sweet and savory flavors is delicious, and perfect for a weekend brunch or any other time you want to treat yourself. Still not convinced that bacon and French toast is a good idea? Promise me you’d at least give it a try. If it’s not for you, you can also serve the French toast sprinkled with powdered sugar, and with fresh berries as a topping. Ingredients 8 strips bacon 4 thick slices white bread 3 eggs 1 tablespoon sugar A tiny pinch of salt 1 teaspoon vanilla sugar or vanilla extract 1 teaspoon ground cinnamon 1 cup whole milk butter for frying and serving syrup for serving

SanneFood & Drink #ClipsBack in 2020, dalgona coffee took the world by storm, but then it disappeared and you only rarely see it around these days. It’s such a shame because it’s a great drink, like iced latte, but much much better. It’s also really easy to make; you just whip instant coffee, sugar and hot water until it transforms into a thick, velvety foam. Scoop on top of milk and ice cubes, and you’re done. Ingredients 3 tablespoons instant coffee 3 tablespoons white sugar 3 tablespoons boiling hot water Ice cubes 1 cup milk Optional: Stick with dalgona candy

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SanneFood & Drink #ClipsThis dip is easy to make and brings all the flavors of deviled eggs in a scoopable snackable form, perfect for gatherings or a quick treat I am using the whole egg for the dip, not just the yolks, so the dip is lighter than a traditional deviled eggs filling. I am also adding a spoonful of Greek yogurt creating a fluffier slightly tangier bite. The dip stays fresh for a couple of days in the fridge making it an ideal make-ahead option Try it with smoked salmon and seed crackers or baguette for a super delicious pairing. INGREDIENTS 3 eggs 1 tablespoon Greek yogurt 2 tablespoons mayonnaise 1 teaspoon mustard (Dijon works best) 1 teaspoon vinegar (apple cider vinegar, white vinegar, or pickle juice) 1 tablespoon fresh dill, chopped Salt and pepper to taste Paprika for garnish

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SanneFood & Drink #ClipsI love pho but I don’t love spending hours cooking the delicious Vietnamese soup so sometimes I cheat and make a not-from-scratch version. If you’re using pho cubes or paste it doesn’t take more than 20 minutes to make, and with the right garnish and condiments it’s delicious. I usually serve the soup with just the noodles broth and beef in the bowl. I offer the fresh herbs condiments lime and chili on the side to be added at the table, so everyone can season the soup to their taste. Ingredients 1 pho cube (enough for 2 cups of broth) 1 serving flat rice noodles thinly sliced beef (6 -8 slices per serving) 1 lime 1/2 onion (white onion or shallot) 1/2 Thai chili (leave it out if you can’t handle the heat) 1/2 cup bean sprouts fresh herbs (cilantro, mint, Thai basil) Hoisin sauce Sriracha sauce

About Sanne Moeller

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