Three big breakfast lunches with Spain – the Middle East

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Salted cod cake, Fried eggs and avocado mojo
Your salt cod should be rinsed out and soaked in cold water for one night or longer in the fridge for a change of water.
4 service
Avocado mojo
1 large bouquet of cilantro, wash and chop
1 garlic cloves, pressed with salt and a lemon
4-6 hours of green chilli crushed into smooth sauce (on the edge of pestle, mortar or knife), halved seeds and chopped
100 milliliter extra virgin olive oil
1 cream soft avocado, remove rocks and cut into small pieces
1 tablespoon lemon juice
1 tablespoon white wine vinegar, such as musk glucose, a little sugar
Salt and sugar, taste
Salted cod cake
250 grams of hard cod or smoked haddock
One little red onion, half a lobe
Three bay leaves
750ml full fat milk
2 potatoes (about 350 grams), peeled
chopped
2 tablespoons of the fine leaf flat melon parsley with 2 tablespoons of olive oil and 25 g of butter to fry, add 200 ml of Fried eggs
Four eggs
salt
Mash cilantro, garlic, pepper and oil in the food processor until smooth. Transfer to a bowl, add avocado and lemon juice, vinegar, salt and sugar to taste.
2 cod cake, drained fish, put in half of the red onion, bay leaf and milk pan. Gently simmer, but remove the cod from the pan before boiling. Pour the potatoes in the pan until soft.
At the same time, finely chopped fish, remove any bones and skin. It’s much easier to heat up and break down the fibers as much as possible. When the potatoes are ready, drain, drain and dry for 3 minutes, then mash until smooth.
Add 1 tablespoon to the remaining half of the onion, then mix the potatoes, parsley and the chopped fish mixture. Keep the mixture in the refrigerator for an hour.
Adjust the mixture to 4 or 8 pies according to your preferred size. Place a large non-stick frying pan over medium heat and add olive oil and butter. When the butter begins to blister, fry the cake (if necessary, in batches) until it is golden and crisp. Transfer them to kitchen paper to remove excess oil.

Heat 200 ml olive oil in a small frying pan – the Spanish prefer to fry eggs in a large amount of olive oil. You can cut it by half. When the weather was hot, gingerly put the eggs into the oil. Sprinkle with some salt and pour the hot bubbling oil on the yolk. When the edge folds are slightly crunchy and the yolks are cooked, remove the eggs with a slotted spoon and place on top of the salted cod cake on the plate. Immediately use the avocado.
Small nutmeg granola, yogurt and fruit salad
We like nutmeg to join this homemade granola, and get its sweetness from bananas and dates. I try to avoid refined sugar if I can. Season fruit salad and creamy yogurt are ideal partners. We use peaches, blackberries and figs here, but we can use citrus fruits or other seasonal fruits as our first choice.
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Supply 4
200
Gram large roll organic oats 200 grams hot iron almond
200 grams of sunflower seeds
200 grams of pumpkin seeds
2 very mature black bananas, pounded with a fork
4 tablespoons date molasses
2 tablespoons coconut oil
2 teaspoons roughly grind green cardamom seeds
100 grams of coconut, grilled
400 grams of Greek yogurt
150 grams of blackberry
2 peaches, cut lengthwise
2 figs, longitudinal separation
Set the oven to 150C / 300F/gas 2. Whisk oats, almonds, sunflowers and pumpkin seeds in a food processor for a few seconds. Transfer to a baking sheet. Add mashed bananas, dates, coconut oil and cardamom. Mix well, then gently bake for 20-30 minutes, or until lightly toasted.
2 remove from the oven, cool, then gently fling at the peeled coconut.
Divide Greek yogurt into four bowls. Serve cereal, blackberry, peaches and figs. For colors and retrenchment, I sometimes like to have chopped mint, chopped pistachio and pomegranate seeds.
Huevos rotos
“Broken eggs” help you reintegrate on New Year’s eve.
Provide 4
Medium potatoes (225-250g), peeled and sliced
salt
100 grams of sausage (optional)
4 tablespoons olive oil
1 yellow onion, chopped
1 small red pepper, thinly sliced
1 small green bell pepper, thinly sliced
A small branch of thyme
1 teaspoon chopped rosemary
1 garlic cloves, chopped
Four eggs
1 tablespoon chopped parsley
Sprinkle with smoked sweet pepper
1. Place the sliced potatoes into the slotted spoon, add a little salt, stir well, then set aside for 15 minutes.
2 meanwhile, if you use the sausage, deep-fry it to the edge caramel and remove from the pan. If not: add olive oil to the pot, saute onion, chili, thyme and rosemary with a pinch of salt. Gently cook for about 10 minutes, stirring occasionally, until the onion and pepper begin to soften.
Stir the potatoes and garlic. Cook for another 15 minutes, or until the potatoes are soft and tender, but not colored, stirring occasionally.
If used, place the sausage in the pan. Egg crack. Remove from heat and stir gently until the eggs are cooked. Place the pan back into the heat if necessary. Adjust the seasonings, sprinkle with coriander and chili powder, and immediately bake bread or bread.

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