Do you eat breakfast or do you abstain? Do you grab something on the go or sit and take your time? Or maybe you just take breakfast at weekends. I'm definitely in the breakfast camp and become quite grouchy if I miss it. I also like to savour my breakfast and think it is probably my favourite meal.... Okay maybe not, mabe just my favourite meal before 10 am! One of the things I love about staying away in hotels is the prospect of breakfast but I'm often disappointed by the sliced loaves, ubiquitous Kellogs variety packs and congealed eggs.
But not in the wonderful Ibsens hotel where we stayed in Copenhagen. Every morning was a feast with a wonderful array of fabulous seasonal food on offer. There were beautifully arranged flavoursome grainy loaves and handmixed museli.
A lovely selection of jams in large glass jars. The apple and rosehip jam was exceptionally good on a nutty rye bread.
Four or five different juices but in keeping with all things seasonal and local there were no citrus juices just various berries and apple.
A selection of Danish cheeses and cured meats as well as large bowls of apples and plums.
Skyr (strained yoghurt) with honey and nuts
And dinky little bowls of porridge topped with chopped apple and nuts.
And of course, there were pastries. These poppy seed squares were filled with a delicious almond paste... I know because I had one every morning! Everything was so beautifully presented, fresh and delicious and once again we were reminded of the Danish concept of hygge which not only means cosy blankets, slippers and candles but a sense of well being and taking care of oneself. Eating a breakfast like this certainly feels like taking care of oneself!
I was delighted when browsing my latest cookbook purchase to find a recipe for the poppy seed squares... or Tebirkes as they are called in Denmark
I haven't tried making them yet but I will!
Meanwhile, since our return from Copenhagen I've been taking my time to make myself porridge every morning but trying to keep it seasonal and have found a new favourite breakfast. Not so much a recipe as such but a guide so if you want to try it yourself...
Make up your porridge in your preferred way - in the microwave or in a pan on the stove, with milk or with water (I like mine with water) or both, but before cooking add three quarters of an apple, grated with the skin on, plus a sprinkling of cinnamon. Once cooked pour into your favourite bowl, add a small spoonful of honey and a splash of milk or cream. Top with the remaining apple, chopped, some sliced plum and a sprinkling of mixed seeds. It's what I'll be eating this morning!