English Breakfast

Serving 2 persons















Ingredients:
1 can Pinto beans
1 tbsp canned tomato paste
half onion, chopped
2 slices rustic bread
2 eggs
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
4-5 cherry tomatoes, halved
1 tsp Dijon mustard
1 tsp minced garlic
1 tsp fresh basil leaves, chopped
1 tsp fresh tarragon leaves, chopped
1 tsp fresh ground pepper
salt to taste

Procedure:
1. Preheat the oven at 400 degrees F. Take the extra virgin olive oil in a skillet over a medium heat.
2. Saute the minced garlic for few seconds, do not burn it. Add chopped onion and cook it on a medium heat for 3-4 minutes until golden brown. Mix in tomato paste cider vinegar, Dijon mustard and stir it well and cook it for 1-2 minutes just until everything combines together very well. Add salt and pepper.
3. Now make two similar indentations in the bean and crack one egg into each. Transfer the skillet into the oven and bake for about 10 minutes or until the egg whites are set.
4. In the mean time, place another big skillet on a medium high heat and brush each side of the bread with olive oil and toast the bread on each side for about 1 minute. Then saute halved cherry tomatoes with chopped basil leaves and tarragon leaves with little olive oil.
5. Now on a platter place one slice of bread topped with baked beans and eggs and sauteed herb tomatoes. Enjoy your healthy breakfast :)

Grilled Cheese and Spinach Panini

Ingredients:
2 cups monterey jack cheese, shredded
2 cups cheddar cheese, shredded
8 ounces butter, room temperature
1 tbsp vegetable oil
1 tsp salt
1 tsp pepper, freshly grounded
2 cups packed spinach, coarsely chopped
16 slices of country style white bread

Procedure:
1. In a food processor, combine butter, cheeses, salt, pepper & 1 tbsp vegetable oil. Blend until smooth, add some extra oil if needed, to make the mixture spreadable. Add spinach and pulse together until combined.
2. Preheat a panini maker. Spread the cheese mixture on the 8 slices of bread. Top with remaining 8 slices of bread. Grill the sandwiches 2 at a time, until golden and crispy. About 3-4 minutes.
3. Cool the sandwiches for 2 minutes and cut into half and arrange them on a platter. Enjoy!

Sun Dried Tomato Palmier

Ingredients:
1 puff pastry sheet, defrosted
1 1/4 cup sun dried tomatoes
8 garlic cloves
5 cups fresh basil leaves
1 tsp salt
1 tsp pepper, freshly ground
3/4 cup parmesan cheese, shradded
3/4 cup olive oil

Procedure:
1. Preheat the oven at 400 degree Fahrenheit.
2. Place roughly chopped sun dried tomatoes and 8 cloves of garlic in a food processor and grind it up.
3. Add 5 cups of fresh basil leaves, salt, pepper and parmesan cheese and grind it again. While the food processor is on add 3/4 cup of olive oil gradually into the mixture to make a fine pesto.
4. Sprinkle some flour on a working surface and lay out a sheet of puff pastry. Roll the pastry lightly. Spread out 3/4th amount of the total tomato, basil pesto on the pastry sheet, up to the edges of the sheet.
5. Starting from the edge near to you, roll the pastry inwards stopping in the middle of the pastry sheet. Similarly, roll the opposite side edge inwards. The two rolls should be meeting at the center and touching each other. Overlap one side roll onto the other as if to close a book.
6. Starting at one end, cut off pieces of the log in to the slices of about 3/8 inch in thickness. Pinch the slices together so that it wont separate in the baking process.
7. Place them on a baking sheet lined with parchment pepper with the cut side up. Bake them in a preheated oven for about 10-12 minutes. Cool the palmier's on a wire rack for few minutes. Enjoy!

Egg Columbian

Ingredients:
3-4 Large eggs
3-4 spring onions, chopped
1/2 tomato, chopped
1 1/2 tsp pepper
1 tsp salt
1 tbsp olive oil
2 medium tortilla's

Procedure:
1. In a pan heat olive oil on a medium flame. Add tomatoes and cook them until they break down and little softened, then add chopped onions & stir them for few seconds.
2. In a bowl crack all eggs and season them well with salt and pepper.
3. Add eggs in the middle of the pan, slow down the heat to medium low which will make eggs softly scrambled.
4. Scramble them by scraping the edges & bottom. keep mixing until they're lightly softened. Turn off the heat.
5. Working with 1 tortilla roll at  a time, put half of the scrambles eggs mixture towards the edge of tortilla and start rolling tortilla inwards by firmly packing filling in the roll.
6. Cut rolled tortilla into half at the center with the help of a serrated knife.
7. Serve hot as breakfast item or for lunch, whichever way you prefer. Enjoy!

Potato & Zucchini pancakes

Makes 15-20 squares

Ingredients

2 lb Potatoes

2 mediam zucchinis

2 tsp freshly ground pepper

2 cups shredded parmesan

1 1/2 tsp salt

2 egg whites

2 garlic cloves, minced

2 tsp fresh rosemary, chopped

1 tbsp olive oil

3/4 cup breadcrumbs 

1/2 cup sour cream or cream cheese

1 lemon juice

1 lemon zest

Procedure

1. preheat the oven at 450 degree Fahrenheit.

2. Peel and shred all the potatoes. Shred the zucchinis. Take them in a kitchen towel and squeeze tightly in order to get out all the excess water and make it pat dry.

3. Add all the other ingredients and 1 tsp chopped rosemary and mix it nicely.

4. On a hot pan drizzle some olive oil and pour all the potato mixture on it and spread it evenly. Drizzle some olive oil and some shredded parmesan. Cook it uncovered and undisturbed for 8-10 minutes on a medium flame until the bottom of the cake is crisp and golden brown.

5. Carefully slice the pancake without breaking on a baking sheet lined with parchment paper and bake it in a oven for 25-30 minutes until it forms nice golden crust on the top.

6. Cool it completely and cut it into 1-2 inches squares.

Garnish

1. For garnishing mix sour cream/ cream cheese with lemon zest, lemon juice and 1 tsp chopped rosemary.

2. Put 1 spoon of cream mixture on the top of each square and garnish with inserting a small branch of rosemary.

Spinach & Parmesan Rolls

Makes 8-10 rolls

Ingredients 
1 Puff pastry sheet
2 tbsp shredded parmesan cheese
3 cups spinach leaves
2 tbsp melted butter
1 tsp salt
1 tsp ground pepper
1 tbsp Olive oil

Procedure
1. Preheat the oven to 350 degree fahrenheit.
2. Prepare the baking tray by lining it with parchment paper. On a working surface sprinkle some flour and unroll the pastry sheet on it.
3. In a vessel boil the water and dip all spinach leaves and keep them in the water for 2-3 minutes. Take them out and drain the water. Pat them with tissue paper to make them completely dry. Chop them roughly.
4. In a bowl mix together chopped spinach, parmesan cheese, salt & paper and a drizzle of olive oil.
5. Brush the pastry with melted butter.Spread spinach mixture on entire pastry sheet leaving 1 inch space on each sides. Lift up nearest short edge and roll carefully. Cut the rolls 1 inch in thickness and place them on baking sheet. Brush the top with little olive oil.
6. Bake them for 15-18 minutes until golden brown.