Breakfast is back! In fact it never went away. It’s a time for good, healthy, wholesome food. German food blogger Tobias Müller is well aware that “the early bird catches the worm” and that’s why he was at Ambiente on the hunt for new highlights for the coffee table. This blogger who confesses to having quite a sweet tooth had some surprising taste experiences at the fair and discovered the savoury side of breakfast with bread, cold meat and cheese.
Our grandmothers were well aware of the significance of a good breakfast. For them it was the most important meal of the day. There is definitely something in the old saying: “Breakfast like a king, lunch like a prince, dine like a pauper”.
In fact, breakfast is currently making a big come-back. With her book “Frühstücksglück” (Breakfast Pleasures), which appeared at the end of last year, food blogger Virginia Horstmann has picked up on a trend that looks set to gather pace this year and experience a revival in many households.
The search for a sustainable work-life balance has increased in importance over recent years, and the current breakfast trend is a move in this direction. With a good start to the day, you can face the stresses and strains of the world of work energised and invigorated. The early morning meal should not be seen as just part of the daily routine, but as a celebration of the start of the day. No matter whether you eat alone or with the family, enjoy the calm before the storm and give the body what it needs – time to wake up and a balanced foundation for the day ahead.
With 4,811 exhibitors from 94 countries, Ambiente is not only the largest consumer goods trade fair in the world, but also a hotspot for the latest trends. It’s no wonder then that the breakfast theme was frequently in evidence this year. Looking back on the recent fair we saw products for breakfast table settings as well as useful household appliances for the first meal of the day. Everything is allowed – from the classic to the colourful, from the playful to the functional.
Aficionados of floral patterns will find plenty to enjoy with tableware collections from Scandinavia. Flower decorations on china and fabrics are in, ranging from simple single-tone patterns to wildly colourful designs.
Generally the Scandinavians are on the cutting edge when it comes to design, as can be seen in these stylish butter knives from Sweden. Whether used for buttering bread, opening letters or on display on a shelf, they are genuine eye catchers.
Stainless steel breakfast sets give a sophisticated touch. The clean simple lines transform the table into a design object.
But whatever material is used – china, stainless steel or plastic – the message is clear and consistent: breakfast should be fun, and not just for the little ones. The array of figures and forms on the breakfast table let you forget the everyday grind.
And for those who want something not too classic and not too colourful, there is no shortage of exhibitors at Ambiente treading a middle path. Fine lines and amusing texts are combined to create distinctive table decorations that bring an early-morning smile without being too brash.
The current themes of sustainability and environmental responsibility can also be seen at the breakfast table. At Ambiente you can find crockery made from bamboo fibres that have all the properties of normal china, but which will degrade completely in three years if buried in the garden. With an increasing range of designs and utensils for the kitchen, this material trend could very well replace conventional plates, cups and dusty kitchen aids. The simple designs in natural matt colours are guaranteed to find lots of friends.
A breakfast trend from the States that is becoming increasingly popular over here is the smoothie. Pureed fruit gives a real vitamin boost, particularly when there’s not enough time for a substantial breakfast. Classic mixers can be used for new and exciting creations. What about home-made almond milk or peanut butter?
Cold-press juicers that extract the last drops of juice from fruit have containers that collect the almost dry vegetable or fruit pulp, which is ideal for use in baking healthy cakes and bread.
For many, Sunday is the day for a leisurely breakfast in bed. And with the right breakfast tray you can woo your sweetheart with coffee, a smoothie and fresh rolls.
Excuses such as lack of time or unwillingness to get up a bit earlier for breakfast don’t apply when it comes to Mel Buml from Gourmet Guerilla and Jens Glatz from the Kochhelden German cookery series who prepare a delicious breakfast paella in less than 15 minutes in a pressure cooker. A little bit of preparation, then put the ingredients in pot and in six minutes you have just enough time for a shower before enjoying a healthy meal.
Have we inspired you to breakfast like a king? Why not try Mel and Jens’ sweet breakfast paella?
5-minute breakfast paella from the pressure cooker
For 4+ persons
Ingredients:
1 tablespoon butter
225 g risotto or paella rice
250 ml pear juice
250 ml water
80 g raisins
150 g mixed dried fruit, chopped
3 tablespoons slivered almonds
1/2 teaspoon cinnamon
1/2 teaspoon saffron threads
1 pinch vanilla powder (or one vanilla pod)
Pinch of salt
Grated peel of 1 lime
Pinch of chili powder
2 tablespoons sugar
2–3 apples
Dash of pear juice
2 oranges
Optional: 2 tablespoons chopped pistachios for decoration
Method:
- Heat pressure cooker and melt butter.
- Add the rice and sweat for 2–3 minutes.
- Deglaze with water and pear juice and stir in raisins, dried fruit, almonds, cinnamon, saffron, vanilla, salt, grated lime and chili powder.
- Close lid of pressure cooker and turn heat to maximum. As soon as the cooker reaches full pressure, turn down the heat a bit and cook for 6 minutes.
- In the meantime, melt the sugar in a pan. Decore the apples and cut into cubes. Brown the apple cubes in the caramel and, if necessary, deglaze with a dash of pear juice.
- Peel the oranges generously and remove the segments.
- At the end of the cooking time, reduce the pressure in the pressure cooker, stir the paella and leave to rest for a minute
- Serve in bowls and top with the caramelised apples, orange segments and chopped pistachios.
