5 breakfasts for the whole family: unusual recipes

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

A tasty and healthy breakfast fills with energy and good mood, but often we do not have enough time to cook something special in the morning. Fortunately, on weekends, you can pamper yourself and loved ones, and not be limited to traditional scrambled eggs.

Chef Bobby Flay, host of the Breakfast at Bobby's (12+) culinary program, offers 5 unusual ideas for morning meals. The new season starts November 23 on Food Network.

1. Persian baked omelet

For 6-8 servings: 2 tbsp olive oil, 1 tablespoon butter, 1 large red onion, 4 leeks (only white and pale green parts), 2 cloves of garlic, 60 g coarsely chopped young spinach, 1/4 cup onion, 1/4 cup fresh cilantro leaves, 1 / 4 cups fresh parsley leaves, 2 tablespoons fresh dill, salt, ground black pepper, 1/4 cup pine nuts, 9 large eggs, 1/4 cup whole milk, 1 cup Greek yogurt - optional, for serving.

Preparation:

Preheat oven to 175 ^OC. Chop vegetables and herbs finely (spinach - coarsely). Heat olive oil and butter in a frying pan - the latter should completely melt. Dip the onions there and sauté it for about 15 minutes, stirring occasionally, until golden brown. Add green onions and garlic, cook for 2 more minutes. Then put the spinach in the skillet and simmer until the leaves are soft and shrink. Add onion, cilantro, parsley and dill, season with salt and pepper. Remove skillet from heat, add pine nuts and stir.

In a blender on low speed, beat eggs, milk and some pepper for 30 seconds. Pour the mixture over the vegetables and herbs. Place the skillet in the oven and bake for 20-25 minutes, until the omelet is golden brown. Chill for 5 minutes, then place a large dish on top of the skillet and flip the omelet onto it. Slice into portions, season with Greek yogurt if desired, and serve.

2. Toast with ricotta and peach-raspberry jam

For 4-8 servings.

For jam: 900 g ripe peaches, peeled and coarsely chopped, 1/2 to 3/4 cup sugar, juice of half a lemon, half a liter of raspberries.

For ricotta toast: 1 and 1/4 cups of ricotta (to dry, wrap the cheese in cheesecloth and put in a colander for a few hours), 2 tbsp. chilled cream 30% fat, 1 tbsp. sugar, 1 tsp. finely grated lemon zest, 8 slices of toasted brioche bread 2.5 cm long, honey for decoration.

Preparation:

Jam. Combine peaches, sugar and lemon juice in a saucepan and bring to a boil over high heat, stirring occasionally. Reduce heat and simmer for about 20 minutes, grinding the peaches periodically with a potato press, until the mixture thickens and starts to stick to the spoon. Remove the pan from heat, add the raspberries and stir. Cool the jam to room temperature, stirring occasionally. Then place it in a container and refrigerate completely. Jam can be refrigerated for up to 1 week.

Toasts. In a deep bowl, whisk the ricotta, cream, sugar and lemon zest until lightly creamy.

Cut the toast diagonally and add whipped ricotta to each, leaving one edge of the toast free. Make holes in the ricotta using the back of a spoon and place the jam there, garnish with honey on top. Serve immediately.

3. Salad with spinach, smoked salmon, croutons and lemon-caper dressing

For 4-6 servings

For croutons: 3-day bagels or loaf, cut into pieces, 2-3 tablespoons olive or rapeseed oil, 1 tsp. poppy seeds, 1 tsp. sesame seeds, 1/4 tsp garlic powder (ground dry garlic), 1/4 tsp. onion powder, salt.

For refueling: 1 tsp finely grated lemon zest, 3 tbsp. lemon juice, 3 tbsp. finely chopped fresh dill, 2 tbsp. capers, 1 tbsp. Dijon mustard, salt, ground black pepper, 1/2 cup extra virgin olive oil.

For the salad: 115 g thinly sliced smoked salmon, 2 tablespoons cream cheese, divided into small pieces, 115 g young spinach, 1 small fennel, thinly sliced, half a long smooth cucumber, half a red onion, thinly sliced.

Preparation:

Croutons … Preheat oven to 175 ^OC. Place the pieces of bagels (loaf) in a large bowl, drizzle with olive oil and stir. Add poppy seeds, sesame seeds and a little salt; stir again. Transfer the croutons to a baking sheet in one layer and bake until light golden, 8-10 minutes, until crispy.

Refueling. In a deep bowl, combine and whisk the lemon juice, zest, dill, capers, mustard, a little salt and pepper. Stir in olive oil until thick, creamy. Add salt and pepper to taste if necessary.

Salad. Place croutons, pieces of smoked salmon, cream cheese at the bottom of a large plate; top with spinach, fennel, cucumber and red onion. Drizzle with dressing and stir gently. Serve immediately.

4. Chocolate peanut smoothie

For 2 servings: 60 g dark chocolate, cut into pieces, 30 ml cream 30% fat, 2 large bananas, peeled and pre-frozen, 300 ml Greek yogurt, 1 cup skim milk, 2 tbsp. peanut butter.

Preparation:

Place the chocolate and cream in a small saucepan and heat in a water bath until the chocolate is melted. Remove from heat and cool for 5 minutes, leave some mixture to serve. In a blender, whisk together the chocolate sauce, bananas, yogurt, milk, and peanut butter for about 2 minutes. Decorate the sides of two large glasses with the remaining chocolate, then pour the smoothie into them and serve.

5. Spicy oatmeal with banana, mango and almonds in coconut flakes

Serves 4

For almonds: 1 cup flaked coconut, 1 and 1/2 cups peeled almonds, 2 tablespoons honey, cooking spray (or vegetable oil).

For oatmeal: 3 cups skim milk, 1/4 cup molasses, 1/4 cup dark brown sugar, 1 tsp. ground cinnamon, 1 tsp. ground ginger, 1/8 tsp. ground cloves, 1/8 tsp fresh grated nutmeg, salt, 1 and 1/2 cups oatmeal, 1 ripe banana chopped, 1 ripe diced mango, 2 tbsp. finely chopped ginger in sugar.

Preparation:

Almond. Preheat oven to 160 ^OC. On a baking sheet lined with baking paper, brown the almonds until light golden brown for 7 minutes, stirring occasionally. Cool slightly and grind with a blender until coarse. Then roast the almonds in the oven for 5 minutes, stirring once. When it's done, immediately pour it into a deep bowl, add the honey and stir. Then add the coconut and stir again.

Line a baking sheet with baking paper and sprinkle with cooking spray (or vegetable oil). Pour the coconut-wrapped almonds onto a baking sheet and leave for 2 hours until they stick together. Cut into slices before serving.

Oatmeal. In a medium-sized saucepan, combine 3 cups of water with milk, molasses, brown sugar, cinnamon, ginger, cloves, nutmeg, and 1 and 1/2 teaspoons of salt. Bring the mixture to a boil over medium heat - add the oatmeal, bring the porridge to a boil again, then reduce the heat. Cook for about 30 minutes, until the flakes thicken and the oatmeal is creamy. Add water if the liquid has evaporated and the oatmeal is not cooked yet.

Divide the oatmeal into 4 servings and sprinkle with banana slices, mango, ginger and almonds on top. Serve hot.