What to cook for breakfast?

Screomb with salmon, shakshuk, chawanmushi and other recipes for the whole week

Breakfast is most often made on the run - there is usually no time and desire to experiment with it. And in vain: extraordinary and really prepared breakfast can set the mood for the whole day; In total, it is worth preparing the ingredients in advance and get up a little early. Especially for Medusa, a gastronomic journalist Victoria Boyarskaya compiled a morning menu for a whole week - seven recipes, from simple to refined, according to which you can cook at least every day.

Screomb on toasts with homemade slightly salted salmon

Any salmon fish can be salt according to this recipe: salmon, ketu, pink salmon. The larger and fat a piece of fillet will be, the more delicate the result is the salty taste. The finished fish can be stored in a tightly closing container in the refrigerator for up to seven days.

Ingredients:

500-600 grams of salmon fillet (preferably with one piece); 100-150 grams of salt, one orange; 6 eggs; 80 grams of butter; 100 ml of cream with fat content of 20-22%; a pinch of salt; tablespoon of capers (for feed); ground or crushed black pepper to taste; Toasts.

Preparation:

To pick up the fillet, it will take about a day. But you can keep the fish in the salt "wrapper" and longer, up to three days. Spread 2-3 layers of cling film on a large cutting board and put a couple of tablespoons of salt on it. Put a piece of fillet from above. If it is with the skin, then it is better to cut it in advance and put a piece of fish down with the side where the skin was. Distribute the remaining salt in an even layer on the surface of the fillet.

Cut the orange in circles and put on the fish over the salt layer. Wrap a piece of fillet into a film tightly, put in a deep shape and press on top with a plate and some kind of load. Take out the refrigerator for at least 24 hours.

Get the finished fillet with a kitchen towel to remove excess salt, if they are. Cut across into thin slices.

To prepare a scramble, you will need a frying pan with a thick bottom (and it is better if it is cast -iron or with anti -stick coating). Combine eggs, cream and salt in a deep bowl. Beat thoroughly with a whisk so that the mixture is completely homogeneous.

Melt the butter in a pan and reduce the fire to a minimum. Pour the egg mixture into the pan and begin to gently mix with a whisk, constantly separating the mass from the bottom. The task is to make eggs rather than to fry them, because the canonical scramble should be creamy in its texture, resemble thick sour cream and not have lumps. When the mass approaches the consistency to sour cream, turn off the fire and cover the pan with a lid. Leave to stand for five minutes.

Serve screombs along with slices of slightly salted salmon, laying on toasts and sprinkling with capers and pepper.

Potato waffles with sour cream and caviar

Red or black caviar is also great options, but we recommend preparing a pike caviar with sour cream for potato waffles.

Ingredients:

Kilogram of potatoes; 100 grams of butter; 200 grams of flour; 90 grams of semolina; one or two teaspoons of salt; 4 eggs; 3-4 tablespoons of fat sour cream; 3 tablespoons of pikes, pike perch or perch; Several feathers of green onions.

Preparation:

Peel the potatoes, cut into quarters and put in a pan with boiling water. Boil until cooked and drain water.

Map the potatoes in completely homogeneous puree, immediately adding salt and butter, while the contents of the pan still remains very hot. Return the pan with mashed potatoes onto the stove, pour semolina and flour and thoroughly mix the dough for two to three minutes, without removing from heat so that the flour is brewed. Remove from the stove.

Add the eggs, continuing to mix the dough intensively with a spatula or submersible mixer with a spiral nozzle. Mix the potato dough until it cools down almost to room temperature.

The finished dough can be stored in the refrigerator for three to four days, but in order to cook waffles, it is better to get it in advance and hold it at room temperature for 20-30 minutes. Put the dough into a waffle box in small balls, given that it will increase in volume when baking.

For sauce, mix caviar with sour cream and finely chopped onions.

Baked granol with plums and yogurt

A dry mixture for granola can be prepared in advance and stored in a container with a lid. In the morning it remains only to mix it with honey and melted oil. Plums can also be prepared in advance by peeling and frozen. In this case, the morning preparation of granola will require minimal effort.

Ingredients (for 4-6 servings):

12-14 drain; 2 cups of low -cooking oatmeal ("Hercules"); 80 grams of butter; 3 tablespoons of honey (can be replaced with brown sugar); 2-3 tablespoons of raisins; 2-3 tablespoons of dried cranberries; 2-3 tablespoons of seeds or nuts (any); 300 grams or more Greek yogurt (without additives) for serving.

Preparation:

If you use frozen plums peeled from seeds, you do not need to defrost them in advance. Cut fresh plums in half and remove the seeds. Put the halves in a large deep baking dish in one layer.

For granola, mix oatmeal with raisins, cranberries, seeds and nuts. Melt the butter in the microwave and pour hot into a dry mixture. Add honey there and mix well.

Distribute the mass on top of the drain with an even layer. Bake in the oven preheated to 170 ° C 45 minutes. It is better to serve the finished granol hot: lay it out of the mold with a large spoon, capturing the lower layer with plums, and water the Greek yogurt to taste.

Shakshuka

In order for everything to work out, two of the most important components will be needed: SSHUG and BAHARAT. SSHUG is a thick sauce paste made from red or green peppers chili with the addition of garlic and seasonings. Baharat (or Baarat) is one of the most common Arabic mixtures of spices. Both can be found in finished form in kosher stores or eastern cuisines of large supermarkets, but you can cook at home yourself: the workpieces are well stored and useful to you more than once.

Ingredients for green shugs:

4 green chili pod; 2 cloves of garlic; 1 large bundle of coriander; teaspoon of salt; a quarter of a teaspoon of ground zira; a quarter of a teaspoon of ground Kayen pepper; vegetable oil (to save paste).

For a mixture of Baharat:

Teaspoon of black pepper with peas; half a teaspoon of coriander seeds; half a teaspoon of ground cinnamon; 8 buds of cloves; teaspoon of Zirara; 3 pods of cardamomon; teaspoon of ground sweet paprika; Fresh quarter of nutmeg.

For Shakshuki (for 2 portions):

Onion or white onion; one sweet pepper; 300 grams of tomatoes without skin in its own juice; teaspoon of a baharate mixture; teaspoon of shit; 6 eggs; 60-80 ml of olive oil Extra Virgin; crushed black pepper to taste; leaves from several branches of the coriander; Pete, cakes or fresh bread for serving.

Preparation:

Put all the ingredients for the shit in a blender bowl and chop into a homogeneous paste. It is better to use only leaves from the corner of the coriander. Put the finished pasta into a sterile jar with a lid and pour a thin layer of vegetable oil so that it is stored longer. Each time you take a shog from a can, use only a clean spoon and update the oil protective layer.

Grind the ingredients for the mixture of the baharate in the spices (a clean coffee grinder is also suitable), sank through the not smallest sieve to remove the scales from the seeds, and shift into a dry tightly closed storage tank.

To cook Shakshuk for two, you need a deep medium -sized pan.

Cut onions and sweet pepper (cleaning it from seeds) with cubes of the same size, approximately from the nail on the thumb. Heat a pan with a sufficient amount of good olive oil - a layer of oil at the bottom of the pan should be about half a centimeter thick. Put the onions in oil and fry to light beige three to four minutes. Add pepper and cook all together for a few more minutes.

Put the tomatoes to the onion and pepper (if they are whole, it is better to cut them into quarters) with the juice from the can. Season the vegetables with a baharat mix and a mixture - the taste can be spicy enough for those who are not used to oriental spices, so start with half of the quantities indicated in the recipe. Stew all together for about seven minutes, stirring, over medium heat.

Make the recess sauce and knock out the eggs in them. Slightly stick the squirrel with a fork so that it partially intervenes in tomato sauce. Do not touch the yolks. Cover the pan with a lid and cook for 10 minutes over medium heat or put the pan at the same time at the oven preheated to 180 ° C. Shakshuka is ready when the protein “grabbed”, but the yolks remained liquid.

Serve the dishes directly in a pan, sprinkling with crushed pepper and cilantro leaves. And do not forget about Pete or fresh bread!

Cottage cheese casserole with raisins and fresh berries

The secret of the perfect casserole is a good cottage cheese of normal fat content, wet and not crumbling. Do not regret the time to wipe it through a sieve. This simple “grandmother” is the secret to radically changes the texture of the casserole and helps to do with a smaller amount of flour to create a more air and at the same time homogeneous texture. By the way, a properly cooked cottage cheese casserole perfectly tolerates cooling, storage in the refrigerator and re -heating in the oven or microwave. So you can cook it the day before and warm it up if you do not have too much time in the morning.

Ingredients for casserole (3 servings):

220 grams of cottage cheese with fat content of 9%; 2 eggs; 30 grams of vanilla sugar; 15 grams of potato starch; teaspoon of baking powder dough ("baking powder"); a pinch of salt; the zest of half the lemon; tablespoon of lemon juice; 50 grams of large white raisins; 30 grams of port or fortified wine; a small piece of butter to lubricate the shape; A handful of fresh berries and oily sour cream for serving.

Preparation:

Be sure to wipe the cottage cheese through a sieve.

Put raisins in the dishes suitable for the microwave, pour port and warm at the maximum power of 30 seconds.

Separate the yolks from proteins. Beat the proteins separately to solid peaks.

Mix cottage cheese, yolks, vanilla sugar, salt, zest, lemon juice, starch and baking powder. Remember the raisins from the port and add to the curd dough. Do not use a mixer to mix the mass - this will break the texture and make the dough more liquid.

Gently enter whipped proteins into the curd mixture. Mix a spoon in several movements, not too zealous.

Lubricate the casserole form (you can use one large or two or three smaller portions) with butter. Put the mass in the shape, smooth out with a spatula and put in the oven preheated to 170 ° C. Bake for 25 minutes, in no case opening the oven in the process.

Serve with fresh berries and sour cream.

Gril-Sandvich with cheese Chedder, bacon and tapenade with dried tomatoes

Tapenade with dried tomatoes is a universal substance that will improve any sandwich, and is also suitable for pizza, domestic pies and baking chicken fillet or vegetables in the oven. It can be prepared in advance and stored in the refrigerator to make the perfect hot sandwich one morning.

Ingredients for Tapenada:

100 grams of kalamatian olives without bones; 100 grams of dried tomatoes in oil; garlic clove; teaspoon of brown sugar; 5-6 tablespoons of olive oil.

For Great Gril-Sandwich:

Bread for toasts (preferably briosh or potato toast bread) - 3 large square slices of the same size; 60-80 grams of cheese of Chedder; 60 grams of bacon; 50-60 grams of butter.

Preparation:

To prepare tapenade, chop all the ingredients in a blender. Put into a jar or container with a lid and store in the refrigerator for up to 1 month.

The most difficult thing to prepare a sandwich is to properly assemble it as a constructor. You will need a large pan with a thick bottom (it is better to be cast-iron, you can use a grill pan), as well as a grill press or a heavy flat plate.

Grate the cheese. Cut the bacon into thin slices.

Lubricate two pieces of bread with oil on one side, and the third on both sides. Now fry the bread in a pan until golden: two pieces on one side, and the third on both.

Separately fry the bacon to a light golden crust.

Put one of the two “one -sided” toasts by the uninhabited side down. Lubricate the golden side of the tomato-olive tapenade, distribute half the bacon and half the cheese on top. Put a toast fried on both sides on the cheese. Lubricate it with tapenade, cover the remaining bacon and cheese. Lubricate the remaining unilateral toast on the fried side with a tapenade and cover the sandwich. As a result, the bread should remain unanimous.

Lubricate the upper side of the sandwich with oil and put this side down into a well -heated pan. Press the press and cook until the cheese in the lower layer begins to melt and flow. As soon as this happens, turn the sandwich turn over, press the press again and cook until the cheese is melted in the lower layer.

Put the finished sandwich on the board and cut the diagonals into two or four triangles.

Chawanmushi with baked oyster mushrooms

Chawanmushi is a Japanese dish of the rarest delicacy, which is often served for breakfast: something between omelet and cream soup. According to the consistency, a successful Chavanmushi is most reminiscent of the lightest cream melting in the mouth. The easiest way to cook it is in an automatic multivark or double boiler, but you can use the cooking technology in a water bath in a pan with boiling water. We offer to serve Chawanmushi with crispy baked oyster mushrooms and light citrus sauce.

Ingredients for Chavanmushi:

A piece of dry algae Combines with a size of 10 × 10 centimeters (you can buy a combination in the Japanese products department in a supermarket or order online); 4 dried shisitake mushrooms; 3 eggs; A tablespoon of soy sauce. One or two thin feathers of green onions.

For baked lines:

Big clown of oyster mushrooms; one orange; one lemon; 4 tablespoons of soy sauce; 2 tablespoons of fish sauce; tablespoon of brown sugar; 4 tablespoons of Mirina (sweet rice wine) or dry white wine; 20 grams of butter.

Preparation:

To prepare baked oyster mushrooms, remove the zest from the orange and lemon and connect to the butter (it should be soft, room temperature). Mix the mass and smear the mushroom clusters.

Heat the oven to 180 ° C, put a bunch of oyster mushrooms on a baking sheet covered with parchment or silicone rug, bake for 20 minutes.

While the mushrooms are baked, you can make the sauce for them: squeeze the juice from half of the lemon and the whole orange, add soy and fish sauces, sugar and mirin, bring the mixture to a boil and cook for 10 minutes. Remove from heat and leave to cool. Strain if necessary. The finished sauce can be put in the refrigerator. It goes well not only with mushrooms, but also with beef, pork or white fish.

Gently cut the finished mushroom clustard with slices when it cools down a little.

For Chawanmusi, you need to brew “Dasha Comb” - a quick broth made of dried algae combo and Shiitaka. Put them in a pan, add 300 ml of water, bring to a boil and cook five minutes over high heat. Strain the resulting broth and wait until it cools down a little.

Add eggs, soy sauce to warm broth and shake the mass thoroughly with a whisk. Strain it through the smallest sieve into three small ceramic bowls or glasses.

Put the bowls in a double boiler or multivark using a steamed insert, pour the amount of water and cook chawanmushi for 12 minutes from the moment the water boils.

If you do not have a double boiler, you can bring the water to a boil in a large pan, reduce the heating to the minimum so that the water is barely boiling, and place the bowl in the pan so that the water level reaches their middle. Cover with a lid and cook Chawanmushi in a steam pan for 10 minutes.

Before serving, sprinkle the omelet with finely chopped green onions and put each bowl on a large plate. Nearby lay out the slices of baked oyster mushrooms and put a saucer with citrus sauce.

Victoria Boyarskaya