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    <link href="https://www.gastroback.de/en/products/tea-makers-kettles-breakfast/recipes/?sAtom=1" rel="self" type="application/atom+xml" />
    <author>
        <name>GASTROBACK®</name>
    </author>
    <title>Blog/Atom feed</title>
    <id>https://www.gastroback.de/en/products/tea-makers-kettles-breakfast/recipes/?sRss=1</id>
    <updated>2026-04-14T16:11:12+02:00</updated>
    
        <entry>
            <title type="text">Espresso sourdough buns</title>
            <id>https://www.gastroback.de/en/products/tea-makers-kettles-breakfast/recipes/espresso-sourdough-buns</id>
            <link href="https://www.gastroback.de/en/products/tea-makers-kettles-breakfast/recipes/espresso-sourdough-buns"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 12 buns
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            </summary>
            <content type="html">
                <![CDATA[
                 
 We love fresh buns for a delicious, long breakfast on the weekend. How about, for example, crispy espresso sourdough buns? Both sweet and savory toppings taste good on it. However, we prefer to eat them with a little butter and salt - that tickles the special taste of the buns. 
 The dough is prepared with the   GASTROBACK® Design Stand Mixer Advanced Digital   and we extract the espresso from our   GASTROBACK® Design Espresso Advanced Barista  . 
  Ingredients  
 
 
 
 300 ml espresso (cooled) 
 500 g of wheat flour 
 300 g rye flour type 1150 
 ½ cube of yeast 
 1 pk. sourdough 
 250ml water (lukewarm) 
 2 teaspoons of salt 
 20 ml light balsamic vinegar 
 ½ tsp starch 
 ½ teaspoon baking soda 
 ½ teaspoon bread spice 
 
 
 
  Preparation  
 Prepare espresso with the help of the   GASTROBACK® Design Espresso Advanced Barista   and let it cool down. 
 Line a baking sheet with parchment paper. Put wheat flour, rye flour, sourdough, yeast (crumbled), bread spices, salt, water, 250 ml espresso and balsamic vinegar into the mixing bowl of the   GASTROBACK® Design Stand Mixer Advanced Digital  . Let knead on the second stirring level with the help of the dough hook for 3-4 minutes. 
 Now divide the dough into 12 pieces on a floured work surface, shape them into small round rolls and cut into them as desired. 
 Mix the rest of the espresso with the starch and baking soda. Brush the rolls with the mixture and then cover and let rise in a warm place for about 1 hour. 
 Bake the rolls in the preheated   GASTROBACK® Design Bistro Oven Bake &amp;amp; Grill   at 250 ° C for about 20 minutes and then let them cool down. 
 
     
     
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            </content>

                            <updated>2021-02-03T01:15:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Breakfast Wrap</title>
            <id>https://www.gastroback.de/en/products/tea-makers-kettles-breakfast/recipes/breakfast-wrap</id>
            <link href="https://www.gastroback.de/en/products/tea-makers-kettles-breakfast/recipes/breakfast-wrap"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 2-4 wraps
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            </summary>
            <content type="html">
                <![CDATA[
                 
 Wraps are just the best when you want it to be straightforward. With them you can create great meals quickly and easily. Because the deliciously wrapped tortillas taste warm and cold and can be filled in a variety of ways. Depending on the filling, even really healthy! 
 With salmon and grainy cream cheese, our breakfast wrap becomes a good source of protein. The filling is complemented with fresh vegetables that not only taste good! Fresh vegetables keep you full for a long time and provide you with many good nutrients. 
  Ingredients  
 
 
 
 100 g smoked salmon 
 2-4 tablespoons of grainy cream cheese 
 Romana salad 
 1 cucumber 
 1 avocado 
 Salt and pepper 
 
 
 
  Preparation  
 Wash the cucumber, core and peel the avocado, cut both into thin slices. Cut the romaine lettuce into small pieces. 
 Cut the wrap on one side up to the middle. Now coat the first quarter with grainy cream cheese. Salt and pepper. Cover each additional quarter with the remaining ingredients. 
 Now fold the wrap in quarter by quarter. In the meantime, preheat the   GASTROBACK® Design BBQ Advanced Control   to 200 C ° and as soon as the signal sounds, fry the wrap in it for 2-3 minutes until crispy. The ingredients can be varied according to personal taste. The brief searing at high heat makes the wrap super crispy on the outside, the ingredients in the wrap stay fresh and are only warmed up briefly. 
 &amp;nbsp; 
     
     
 
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            </content>

                            <updated>2021-01-21T01:30:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Good Morning Porridge</title>
            <id>https://www.gastroback.de/en/products/tea-makers-kettles-breakfast/recipes/good-morning-porridge</id>
            <link href="https://www.gastroback.de/en/products/tea-makers-kettles-breakfast/recipes/good-morning-porridge"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 2 servings
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            </summary>
            <content type="html">
                <![CDATA[
                 
 Just didn&#039;t get up on the right foot today? Do you still feel really sleepy, limp and listless? Try this &quot;Good Morning Porridge&quot;. With a double espresso and a large load of vitamins, this porridge provides you with the right basis for a good day! 
  Ingredients  
 
 
 
 80 g Oats 
 250 ml Oat drink (or another alternative) 
 100 ml Espresso 
 1 EL Hemp seeds 
 1 TL Vanilla extract 
 1 Pinch of cinnamon 
 1 Pinch of salt 
 
 Optional some sweetness (xylitol, erythritol, honey) 
  Topping:  Fruit of your choice or season, some granola or crushed nuts, hemp seeds or other seeds. 
 
 
  Preparation  
 Put the oat drink together with the freshly drawn espresso from the   GASTROBACK® Design Espresso Barista Pro   in a small pot. Add oatmeal and hemp seeds. Bring to a boil over medium heat, continue to simmer on low heat - stirring occasionally. Stir in vanilla, cinnamon, salt and, if necessary, sweetness. 
 Divide the porridge between two bowls. Serve garnished with fruit and other toppings. 
 Optional: For an extra portion of protein, simply stir 1-2 spoons of Skyr into the finished porridge. 
 
 &amp;nbsp; 
     
     
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            </content>

                            <updated>2021-01-04T01:30:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Carrot Cake Overnight Oats</title>
            <id>https://www.gastroback.de/en/products/tea-makers-kettles-breakfast/recipes/carrot-cake-overnight-oats</id>
            <link href="https://www.gastroback.de/en/products/tea-makers-kettles-breakfast/recipes/carrot-cake-overnight-oats"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 1 serving
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            </summary>
            <content type="html">
                <![CDATA[
                 
 Overnight oats are the perfect breakfast for those who have little or no time in the morning. These Carrot Cake Overnight Oats taste like carrot cake to be spooned. Simply prepare in the evening, let it steep overnight and enjoy the next morning without regrets. 
  Ingredients  
 
 
 
 1 small carrot 
 100 g oats 
 240 ml oat milk 
 2 tbsp coconut flakes 
 2 tbsp chopped pecans (alternatively walnuts) 
 1 teaspoon cinnamon 
 1 tbsp maple syrup 
 
 
 Optional: 3-4 tbsp skyr 
 
  Preparation  
 Peel the carrots and chop them together with the nuts in the   Design Mini Chopper Plus  . 
 Mix all ingredients together well. If you like it very creamy, you can stir in some Skyr. 
 Let it steep in the refrigerator overnight. The next morning, stir briefly and vigorously and enjoy. 
 
     
     
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            </content>

                            <updated>2021-01-04T01:15:00+01:00</updated>
                    </entry>

    
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