The Portuguese have this dish called “ervilhas com ovo escalfado” ergo peas with poached egg. But as we´ve established several times in the past, I am useless at poaching eggs. I thought to myself however that just like a shakshuka works just fine without poached eggs, so will my Portuguese peas. So I simplified the Portuguese recipe, switched it up a bit, and came up with this really nice brunch recipe for you to try next time you´re throwing a brunch party.
In my efforts to cook as little as possible during the week (at least for breakfast and lunch), I came up with these fluffy breakfast egg muffins and I have to say I am really proud of myself. They´re super easy to make, require few ingredients and give you the opportunity to rescue any soon overdue produce from your fridge. Aaaaand they´ll be the solution for your breakfasts from Monday to Friday! Now you can literally use any veggies and meats you want for them, I´ll just give you the ingredients I used last time, but please, be creative!
I feel like it´s been a while since I posted a breakfast or brunch recipe and even though this one is 90% shamelessly copied from @povesti.aromate (find theirs here), I made some changes (taking out the brie, bringing in some cherry tomatoes and topping it off with a spicy mango chutney). So I thought to leave you this #homemadeMonday recipe here to inspire some awesome breakfasts and brunches this week.
For the first few years of having had shakshukas, I had not the slightest intention in changing anything about this most perfect dish. That is, until I once found myself with some leek in the fridge and had no clue what to do with it. A spark of inspiration made me wonder if I couldn´t turn it into – why not? – “a shakshuka”. A green one, to be precise. So I threw in some baby spinach, a bit too much smoked paprika and came up with my first semi-green shakshuka (the smoked paprika made it kind of brownish instead). I tested and tried the recipe a couple of times, so that I could bring it to you this #homemadeMonday in all its green glory.
It´s been almost nine years, but I still vividly remember the first club sandwich I ever ate. It was on the Spanish coast, on a clod but sunny winter day and it was monstrous. I felt the size of it defied the laws of gravity and that at the same time it was too much of a work an art to be eaten. I did, however eat it, and loved the combinations of flavours. I still order it every now and then again but somehow never chose to make it at home. Until this #homemadeMonday – because I think we all need a little bit of break from fancy holiday dishes.
A recipe that might seem a bit too exotic and out of place amongst my prune and pumpkin full Instagram feed – this pineapple and cottage cheese breakfast toast does not feel very autumny, but it is de-li-ci-ous AND it doubles as a dessert. I confess I had to do quite a bit of research to understand what pairs well with pineapple, and I will definitely try some other combinations, but this one turned out quite nice so I´ll be doing it again soon enough. The recipe is one of the simplest I´ve ever posted, but then again we rarely have much time before breakfast so I am sure you´ll all appreciate the brevity implied. Here goes this week´s #homemadeMonday.
Upon last week´s dinner vs breakfast poll, I realised that this community is really big on breakfast! I personally prefer big dinners or at most, brunches, but for this #homemadeMonday I forced myself to come up with a breakfast recipe that would make even me get out of the bed earlier so I can enjoy it on the balcony.
This #homemadeMonday is for the asparagus lovers in this community. If you love this green veggie but are tired of always frying it, here´s some inspiration for you. Visual taken from the almighty Pinterest and recipe adapted by me, these puff pastries not only look yummy, but they also taste amazingly! Whether they´re for a dinner party you´re throwing, a birthday or a picnic in the park, they are light and delicious. The original recipe was using prosciutto and a different type of cheese. I wanted to substitute the prosciutto with chicken breast ham and the heavy cheese with a light feta, which I always felt is the perfect complement for asparagus. By now you might also have noticed that I don´t usually make my own dough, so I bought it pre-made. This is what came out.