Sunday breakfast or maybe lunch ?

Here's again slow and lazy sunday. Time to sleep off the saturday's night extravaganza, or maybe time for an easy morning in some comfy pajamas.
Doesn't really matter, sunday is the most breakfasty day of the week!
It's really the only day we have time to  relax after waking up, because sunday afternoon is usually disturbed by the annoying thought of monday morning. That's why let's enjoy the morning as much as we can and really recharge, what a better way than with a great breakfast.
Take you time, prepare it the way you and your family like it. Make it special.

My propositions are made with a breakfast staple: EGG.
Two variations sweet and savoury, to knock the hangover out or to keep you satisfied during sunday's walk in the park or until a late lunch.

 Breakfast quiche with creamy cheese, onion and mushrooms
It's a form of quiche, but this one doesn't have the classic pastry. Made a bit like Italian frittata, but again I use heavy cream to make it and I bake it instead of frying it in a pan.

Sweet egg cup with crumbly ginger cookie
It's really a sweet cousin of the savoury pastryless- breakfast quiche. Can be a sweet start of a day or even a dessert.

you need:
round baking dish
4 oven-safe ramekins
2 mixing bowls
whisk
cuttingboard
sharp knife

ingredients :

for the breakfast quiche with creamy cheese, onion and mushrooms:
4-5 large eggs
4-5 champignons or baby bella
3/4 cup heavy cream or milk
1/2 cup Gruyère cheese or creamy Havarti or Emmental or Monterey Jack
1/2 medium onion
2-3 tablespoons fresh chives
1/2 tablespoon fresh parsley
2-4 strips of bacon
salt
pepper
cooking spray or butter for the dish


Start with preheating oven to 380° F (180-190° C).
Dice the onion, clean mushrooms and cut into slices (remember don't soak the mushrooms in the water, they tend to absorb liquids very fast, just rinse them fast and dry with paper towel). Fry the bacon strips, until golden brown and crispy, let them cool on the paper towel that will trap all the excess fat. Cut the bacon into small pieces (you don't have to use bacon for this dish, can be ham or even hot-dogs).

Into the mixing bowl crack the eggs, add heavy cream or milk and whisk it together. Chop chives and parsley and add to the egg mixture. Shave half a cup of the cheese inside, add a bit of salt and fresh ground pepper (cheese should be creamy and not to strong). Mix it all delicately together.

Grease the baking dish, best is the kind you use to bake pie or tarts. Pour the liquid inside the dish, make it max till 3/4 of the dish high. Rememer the quiche will puff a bit.
Now its time to sprinkle the goodies on top, I prefer to do it this way, rather than to mix it all together. The mushrooms, onions and bacon, or any other ingredients you will use will be pushed down by the force of gravity, thats why I sprinkle them on top and let them drown a bit while it bakes. Makes it even layer and looks very nice when you serve it.

I prefer when the egg mixture is not the main ''player'', I really like when the other ingredients shine through the dish, almost overcrowding it. That makes it tasty and colorful.

Note that you can use with the same base (eggs, heavy cream. cheese, salt, pepper + herbs) hundreds of different combinations of flavors and ingredients (spinach, tomatoes, artichokes, zucchini, bell peppers, asparagus, olives, anchovies, chicken, speck, ham feta...etc..etc...) Use what you have on hand or what you like the most, play with it and enjoy your creation!
Put it in the preheated oven for 20 -25 minutes, depends on how thick is your layer of quiche. The easiest way to check if it's done, is to stick the knife in the center of it, if the knife comes out clean and the center is nice and firm means its ready.

ingredients :

Sweet egg cup with crumbly ginger cookie:

3 eggs

1/2 cup of heavy cream

2 tablespoons of vanilla sugar or normal sugar plus vanilla extract

1 middle size peach or nectarine

1 banana

6-8 ginger cookies or graham crackers

butter or cooking spray for ramekins

Start with preheating oven to 380° F (180-190° C).
In a mixing bowl add eggs, heavy cream and vanilla sugar, whisk it until it's combined very well.

Cut your fruit into small pieces, more or less the same size (if you dont have peaches try with strawberries or blueberries). Add to the egg and cream mixture.

Grease the ramekins and carefuly pour the velvety liquid inside. Fill it out max till 3/4 of the ramekins height, so it won't bubble out. Crumble a ginger cookie or two on each portion. Instead of ginger cookies or graham crackers try nutty granola on top.

It's gonna be like a little suprise and unexpected twist. 

Bake them for 20-25 minutes, or until firm in the center and golden- brown on the edges. They are perfect for a sweet breakfast, dessert or maybe a mid-day snack. What is really good about it, you can really taste the fruit inside. Sweet and strength giving an alternative for those who only like sweet breakfasts.







Salmon, Spinach, Potatoes

I promised to make more fish dishes.
I like my fish simple, fresh and delicious.
I have already given some simple tips how to pick up seafood, so I'm not gonna repeat myself, just keep in mind that wild caught salmon or any other fish is healthier and better than the farmed one. That's why i strongly advise you to spend a few more bucks and get the good stuff.

I'm serving today baked salmon with a crunchy crust, simple potatoes and a warm spinach salad.
Will satisfy you body and soul and it's super healthy.

you need:

deep baking dish

aluminum foil

saute skillet

cutting board

sharp knife

mixing bowl

ingredients: 

salmon fillet 1-1,5 lb. (0,5-3/4 kg)  preferably fresh not frozen, wild caught 

2 cups panko breadcrumbs 

2 tablespoons french grainy mustard

2 tablespoons fresh parsley

1 tablespoon capers

2-3 anchovies 

3 tablespoon olive oil

1/2 sweet onion

2-3 cups fresh baby spinach

2 cloves of garlic

1 tablespoon white wine vinegar

4 potatoes

salt

pepper

Start with cleaning and patting dry the salmon with a paper towel. Cut  the fillet into even pieces. I leave the skin on so it naturally keeps the moisture inside the fish while cooking. Sprinkle with a little bit of salt and fresh ground, black pepper.

Measure 2 cups of panko breadcrumbs and add them to a mixing bowl. On the cutting board chop parsley, capers, and anchovies, add them to the panko.

Next, add the 2 tablespoons of a good french mustard and a drizzle of olive oil.

Mix it good until combined. 

Don't be scared to use anchovies, they will give a nice salty, nutty flavor (not fishy at all! ) to your crusty salmon. They are also very good in many salad dressings, sauces and even on pizza!

To your baking dish add 2 tablespoons of oil. Place the pieces of salmon and carefully cover them with the panko mixture, creating a blanket on the top of each piece.

This will prevent the fish from drying out and will add a distinct crunchy texture and a great taste.

Cover the dish with aluminum foil and bake the fish for 15-20 min. in a preheated oven at 360°-380°F (180°-200°C).

In the meantime, peel your potatoes and simply cook them in a salted water until fork tender. 

In a saute pan add the rest of the olive oil, thinly sliced sweet onion and chopped garlic. Saute them until fragrant and translucent, on medium-low heat. 

Next add baby spinach, salt , pepper and a tablespoon of white wine vinegar.

Keep it on the skillet until warm, mix but try not to mash the spinach to much. You can use lemon instead of white wine vinegar and  a spoon of good butter instead of olive oil.

Serve all together warm with a glass of a red wine for the contrast. The crunchy fragrant crust will enhance the simple, sweet taste of the salmon, earthy spinach and simple potatoes go just perfect with it.

I'm sure everyone's gonna enjoy this fast, easy and healthy dish.

     

Bread...nothing else to add.

I belive that the secret to feel like home where ever you go is to have the bread you know and you like. The right slice really can cut the distance to home at least in half!
Happened to me, I'm not a big bread eater, but that's the part of everyday's food I miss the most.
The comfort of having a fresh loaf of bread every morning, still warm and fragrant with golden, crunchy crust  is really priceless.
I really like all kinds of dark breads, because of their unique taste and texture.
Back home I eat almost only whole wheat or whole grain bread, but not the prepackaged thing or some dry
 '' vasa'',  God forbids! We have several different bakeries around there and each one has special kind to offer, from golden one with honey and sunflower seeds to a dark and crusty that is sold in meters. (Yes, you can ask for half a meter of bread!!!) I swear it can stay fresh for days and days and taste delicious!
Or the alpine bread that is dark but soft with that whole grain taste to it. MmMmmMmmmmmmmmmmm
Dark or white they are all delicious, fresh baked and homey.

And now back to my reality here in States: prepackage, presliced, prebaked, spongy, soft, artificially blown bread all warped up in plastic. Bakeries that don't smell like fresh baked bread, back at home I can smell the bakery from 3 blocks away!!!
Surely, you can find good bread around U.S.A, but you have to look for it.  Bread is a staple, shouldn't be a luxury. Should be daily fresh and nutritious, not packed with sugar artificial flavors and preservatives.

Long story short I decided to bake my own bread. Recipe is actually hungarian, traveled long way to get into my hands and I modified it a bit. It's what you would call a sour-dough bread. It's easy to bake, takes some time to make it but is totally worth it. Crusty on the outside, nice and soft on the inside, smells like heaven. Ideal to add any kinds of herbs or seeds.

you need:
2 big bowls
1 cup
pastry brush
rectangle bread baking pan (not necessary)
clean kitchen cloth

ingredients:
2 cups bread flour plus some for the surface ( can be whole wheat )
1 packet of instant dry yeast (7g, 1/4 oz) or 15 g, about 0,5 oz of fresh yeast
1 cup water
2 teaspoons sugar
1 teaspoon salt
splash of milk (about 2 tablespoons)
1-2 tablespoon poppy seeds or sesame seeds or flax seeds
cooking spray or a teaspoon of oil or butter
1 egg

The procedure of making this bread is very easy, you need to follow few steps. After making several breads you wont even need any measurements, you will eyeball it.
Into a big bowl or a kitchen robot add bread flour and salt, you do not have to sift it, of course do it if you want. Warm up a cup of water, do not use a boiling water that would kill the yeast! The water has to be cooler than 140° F which is 60° C, generally I dip my clean finger in the water to check, must be barely warm not hot or even close to hot. Better colder than hotter! Add sugar stir it in, add a splash of milk and yeast. Stir the mixture very good and leave it to rest for 5-7 minutes. The warm water will activate the yeast and the sugar and milk will give them food to grow :)
When the yeast are ready slowly add the liquid to the flour. I personally use the kitchen aid robot with the dough hook attachment, which is perfect for the first stage.

What you need to remember is that the dough  shouldn't be dry or to sticky. If you have to much flour add a bit of water (can be cold), if its to sticky add a bit of flour to adjust. If u decided to add any additional seeds or herbs (use dry herbs), you should add them right after dough starts to come together. My favorite is with poppy seeds or sesame seeds or dried tomatoes and oregano.
Knead the dough for at least 10-15 minutes. Everybody has their own way of kneading, I use the bottom part of my hand to press and the fingers to move it around and stretch it out a bit each time.

Ready to rise dough shouldn't be sticky, but soft and fluffy in touch and smooth.

Transfer the dough into a pre-greased big bowl (I use baking spray, but olive oil is perfect as well) cover with a damp, clean kitchen cloth and let it raise in a warm dark place.

Leave it for 2 hrs. (nothing will happen if you will leave it for longer or a bit shorter just make sure the dough double or triple in size.)

After 2 hrs. take the dough out on the floured surface and knead it good for 7-10 minutes. You really need to work the hell out this dough hahahaha, stretch it, pull it, slam it, knead it!! Then put it back into the bowl cover with the cloth and let it raise again for another 2 hrs or so.

After the time is up and your dough grew up, knead it again for 7-10 minutes. This time place it in the pre-greased baking pan, if you use baking sheet just form a nice round loaf shape, cover it and let it raise again for 30-40 minutes.

Pre-heat your oven to 400°F - 180°C.  Cut your dough with a sharp knife making a cross cut if you have round shaped loaf or few cuts across if you have a rectangular loaf. That will help the bread to bake and raise evenly in the oven.
Brush the dough with egg wash and sprinkle with the seeds you used inside the dough or if u make it plain you can sprinkle with sea salt or any kind of seeds you like.

Bake it for 30-35 minutes at 400°F - 180°C.
Store it in a paper bag or a bread container.
When is done leave it to cool down a little bit. It's perfect to eat anyway you like it!

                                              with sesame seeds                                                                           

with poppy seeds

with sun dried tomatoes and oregano

Veggie medley: main course or side dish. Either way is delicious and healthy.

The dish I'm about to present you is a healthy alternative to any salad or a great addition to any protein. Can go perfect as a main dish and vegetarians will love it.

Especially now when the season for young, fresh vegetable started, it's good to look around what is fresh and good and try to cook it the way we like it.

Young cabbage, onions, carrots, potatoes, peas, string beans, corn and many many others. But this recipe is really good all year long, you can use almost any kind of vegetables you like or have on hand.

What makes this recipe great is the simplicity. Salt, pepper, olive oil and fresh herbs.

But if you only want and feel like it, you can add many different condiments. Hot and spicy oil drizzled on top or maybe herb butter or cheese bechamel.
This side dish many restaurants serve all year long as a staple. I assure you, the one made at home will be way better.

you need:

baking sheet or an oven proof dish

aluminum foil (not necessary)

sharp knife

cutting board

ingredients:

1 large sweet potato

2 red potatoes

1 large russet potato (or any kind that you like roasted)

2 carrots

2 small zucchini

2 small eggplants

1 red onion

3-4 cloves of garlic

handful fresh basil

tablespoon fresh or dry rosemary

3 tablespoons olive oil

salt 

pepper

Start with preheating oven to 400° F (200°C). Clean your vegetables, peel the carrots and potatoes unless you don't mind the rustic look and taste of the skins (I personally love it). 

Cut all the veggies in the cubes or sticks or little discs or wedges, they don't have to be same shape but try to keep them about same size, so they cook evenly. 

Put your veggies on the baking sheet (I use aluminum foil on the bottom so its easier to clean later) sprinkle generously with salt and fresh ground pepper, drizzle with olive oil. Smash the garlic and mix it in, at the end add fresh or dry rosemary. I think it compliments perfectly not only roasted or grilled meats but also roasted potatoes and vegetables. If you want you can use a mix of herbes de provence, oregano or basil.

Leave it in the oven for 30-40 min. or until the potatoes will be fork tender, last few minutes broil the top to make it nice and golden brown. Your kitchen will smell amazing thanks to herbs and garlic. Take the veggies out serve hot or room temperature with a drizzle of extra virgin olive oil and fresh basil. Caramelized  carrots and sweet potatoes, earthy zucchini, flavorful onion and almost smoky eggplant, this is really a healthy dish with a restaurant quality, served homestyle!