A tasty, hearty and healthy breakfast is necessary for both children and adults. Eat porridge, cheesecakes, omelettes and toasts with vegetables and fruits for health!
Ratatouille with toasts
Cooking time: 25 min.
AT 4 PORTS:
• For ratatouille: 1 bunch of green onions with onions • 1 small eggplant • 1 zucchini • 1 pod of red, yellow and green bell peppers • dried spicy greens • 5 tablespoons. tablespoons of olive oil • 100 ml of vegetable broth • 75 ml of balsamic vinegar • 4 tomatoes • salt • ground black pepper.
For toast: 4 slices of rye bread • 2 tables. tablespoons of olive oil
1. Peel, wash and chop green onions. Wash and cut eggplant and zucchini into thin slices. Wash the bell peppers and, after removing the seeds, cut into strips.
2. Fry onion, eggplant, pepper and zucchini in oil. Pour in the broth and vinegar. Add dried herbs. Simmer over high heat for 5 minutes. Slice tomatoes and mix with vegetables. Salt and pepper.
3. Cut the bread into triangles and fry in warmed olive oil. Put the toasts on plates, cover with a ratatouille, and, if desired, sprinkle with green onions.
CHEESE WITH BANANA AND DIED apricots
Cooking time: 35 min
FOR 4 PORTS: • 500 g of cottage cheese • 2 eggs • 50 g of dried apricots • 1 banana • 5 table. tablespoons flour • a pinch of salt • 2 tablespoons. tablespoons of sugar • vanilla sugar • vegetable oil for frying • sour cream or whipped cream
1. Soak dried apricots, then dry and finely chop. Peel and cut the banana into small pieces. Mix cottage cheese with eggs, granulated sugar, salt and vanilla sugar.
2. Mix the fruit well with flour and gradually add to the curd mass. In a large frying pan, heat the vegetable oil and put the curd on 1 table. spoon in the form of small cakes. Fry on both sides until golden brown.
TOAST WITH COTTAGE AND RADIS
Cooking time: 20 minutes
IN 6 PORTS: • 6 slices of wheat bread • 200 g of cottage cheese • 70 g of sour cream • 600 g of radish • 50 g of green onion • 200 g of leaf lettuce • basil leaves for decoration • salt
1. Salt cottage cheese and mix with sour cream until smooth. Wash radishes thoroughly, dry and cut off the tips. Then cut 4 pieces into thin slices, finely chop the rest of the radish.
2. Peel, wash and finely chop the green onions. Sort the lettuce leaves, rinse thoroughly with cold water and pat dry with a paper towel. Wash and dry the basil leaves.
3. Mix cottage cheese with finely chopped radishes and green onions. Dry the slices of bread in a toaster or oven. For each slice of bread put a lettuce leaf, curd and smooth. Decorate ready-made toasts with thin circles of radish and basil leaves.
KING'S BREAKFAST PUDING
Cooking time: 45 min
AT 2 PORTS: • 20 tea. tablespoons of semolina • 1 cup of milk • 2 eggs • 4 tables. tablespoons sugar • 4 apples • 100 g pitted cherries • 50 g butter • 4 tablespoons. spoons of breadcrumbs
1. Pour semolina with cold milk, bring to a boil with constant stirring, add sugar and a pinch of salt. Cook over low heat for 5 minutes, then remove from stove and cool slightly.
2. Separate the egg yolks from the proteins and add to the cooled porridge. Beat whites well and combine with porridge. Peel apples, finely chop and mix with cherries.
3. Heat the oven to 200 ° C. Grease a baking dish with oil and sprinkle 1 table. a spoonful of crackers. Put half the semolina porridge, layers of fruit and the remaining porridge on it. Top with melted butter, sprinkle with breadcrumbs and bake in the oven for 20 minutes.
SUMMER Omelet in Cupcake Molds
Cooking time: 30 min
IN 4 PORTS: • ½ pod of red bell pepper • 1 tomato • sprig of rosemary • salt • ground black pepper • 1 clove of garlic • 1 slice of ham • 4 eggs • olive oil • 100 g sour cream and cherry tomatoes for decoration
1. Dice pepper and tomato into small cubes. In a pan, heat 3 tables. tablespoons of oil, put garlic and rosemary. Stir fry for 1 minute. Remove the slotted rosemary and garlic. Add pepper and tomato, fry for 5 minutes.
2. In another pan, lightly fry the ham, cut into cubes. Beat eggs with salt and pepper by adding 1 table. a spoonful of water. Heat the oven to 180 ° C. Put ham, tomatoes and peppers in small cupcake or bowl dishes, pour 2/3 of the height with the egg mixture.
3. Bake for 10-15 minutes. When the mixture has hardened, add half a cherry tomato to each muffin. Leave in the oven for another 3 minutes.
CASA WITH DRIED FRUITS
Cooking time: 1 h 20 min
IN 4 PORTS: • 200 g of pearl barley • 1 l of water • 200 g of dried fruit • 1 teaspoon of chopped zest of lemon and orange • granulated sugar • salt • ground cinnamon • 2 tablespoons. tablespoons of lemon juice
1. Thoroughly rinse pearl barley with cold running water, then soak in water or yogurt for 12 hours.
2. Heat the oven to 150 ° C. Sort dried fruits and rinse, cut into large ones. Throw the groats onto a sieve, allow the water to drain completely, then, together with the dried fruit, lay in a saucepan, sprinkling with a little sugar and cinnamon. Lightly salt and completely fill with water.
3. Put the pan in a heated oven and cook for about 60 minutes. Ready porridge slightly acidify with lemon juice, let it cool and serve with cold milk or whipped cream. Garnish with candied fruit, dried fruit or fresh berries, if desired.
APRICOT Omelet
Cooking time: 20 minutes
AT 2 PORTS: • 2 eggs • 2 tables. tablespoons of milk • 2 tables. tablespoons of sugar • 1 table spoon of butter • 4 halves of canned apricots • 4 tables. tablespoons apricot syrup • whispers of ground cinnamon • 1 table. chopped almonds
1. Finely chop two halves of apricots and make mashed potatoes using a mixer, adding syrup and cinnamon. Cut the two remaining halves of apricots into thin slices or strips.
2. Squirrels separate from the yolks. Beat the whites in a dense foam, adding, if desired, a little lemon juice. Grind the yolks with sugar, stirring, pour in the milk, then introduce the whipped proteins.
3. Melt the butter in a frying pan, pour the egg mass and fry the omelet on one side. Put slices of apricots on an omelet, pour over mashed potatoes and sprinkle with almonds. Fold the omelette and bring to readiness.
Buckwheat with cottage cheese
Cooking time: 60 min
AT 8 PORTS: • 1 cup buckwheat • 0.3 teaspoon. tablespoons of salt • 1 table. tablespoon butter • 2 tablespoons. tablespoons of sugar • 50 g of raisins • 50 g of dried cherry • 400 g of cottage cheese • 3 eggs
1. Sort the groats, pour into a saucepan, pour 2 cups boiling water, add butter, cover and cook for 15 minutes. Meanwhile, grind the eggs with sugar and add cottage cheese. Sort raisins, wash and pour hot water along with cherries. After 5 minutes, discard in a colander, dry and mix to the curd mass. Add the curd mass to the buckwheat porridge.
2. Heat the oven to 180 ° C. Put the prepared mass in a ring silicone mold, after rinsing it with cold water. Place the form in the oven for 30 minutes. Remove the prepared buckwheat from the oven and let it cool. Then cover the dish with a large plate or dish and carefully turn it over. Take off the form. Buckwheat cut.
Photo: CFA Burda.
