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Breakfast

Avocado Toast with Poached Egg

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Avocado Toast with Poached Egg

Avocado Toast with Poached Egg contains a sparkle of spicy paprika and crumbled feta on a slice of toasted bread, tomato slice and smooth avocado for a fun upgrade to your brunch/breakfast table. If you are searching for a fresh, light bite on your next brunch or lunch, this Avocado Toast with Poached Egg is the way to go. It’s a made under 15 minutes dish, plus it’s effortless to nail a poached egg. All you need is boiling water and a drop of vinegar, and voila! Nothing more satisfying than cutting into this leaky yolk. The Spices The spicy paprika adds an extra dimension to the eggs; like deviled eggs, it jazzes up! Also, freshly cracked black pepper is the best friend of any egg. An egg without black pepper is like a plant without water; it won’t bloom. European vs American Eggs In North America, eggs are cleaned…

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Appetizers

Savoury Soufflé with Thyme

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Savoury soufflé

Savoury Soufflé is an airy and cheezy bite with some Mediterranean touch of thyme to make your other half flip! Nothing is more satisfying than dipping your spoon in this fluffy cheese cloud. This Savoury Soufflé is a fun bite into a cheese cloud and notes of thyme. Soufflé is usually sweet, but this version is savoury and served as an Appetizer or Entrée as you wish! This recipe says for two people as a main meal, so if you want to serve four small starters, use the exact quantities. The Show Must Go Down Soufflés are pretty easy to make… although they can infuriate some…They look fabulous puffing up in the oven, but when you take them out, they deflate. However, if they are well cooked, they will stay puffy for a good minute or two, just enough to bring to the table. The bottom line, make sure your…

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Appetizers

Asparagus Mini Quiches

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Mini asparagus quiches

Simple little filo cups filled with Asparagus Mini Quiches made with a touch of Gruyere cheese and leeks because spring is at the door! Those Asparagus Mini Quiches are a bite into spring! The beauty of this meal is its polyvalence, whether you eat your quiche warm or cold… or change the vegetable in it… if you feel like mushrooms or ham etc. Go ahead and make those with whatever you feel like. A mini Quiche Lorraine, maybe? The original one with smoked pork belly bits, which is slightly less healthy… but Oh! so delicious! Make some lovely mini lard and cheese if your metabolism allows you. For this recipe, I’ve chosen my favourite spring vegetable, the green asparagus and a bit of leek and gruyère to make it extra tasty! Adaptable Dish You can prepare them in advance, serve them as tapas on a warm spring afternoon, or pack them up…

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Lunch

Mini artichoke and goat cheese quiches

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mini quiches artichoke goat cheese

Mini artichoke and goat cheese quiches are sublime little soufflés, you can make a whole bunch and keep the rest for lunch the next day accompany with a nice green salad. They are as good warm or cold and terribly easy to do. I’ve done already a few types of those in previous posts, the leek mini flamiche or the asparagus mini quiches, but this new version is done slightly differently ;”soufflé” style. I’ve separated the yolks from the whites and whipped the egg whites into a light foam (soft peak) just to give the egg some extra air to puff up. The soufflés don’t last eternally so you’ll have to serve the quiche as soon as possible, then they will loose their air and become normal quiches. There is nothing like biting into a soufflé; all that airy warm and fluffy texture filled with flavors is just one of my favorite…

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Appetizers

Mini Filo Quiches

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Mini filo quiches

Light Mini Filo Quiches are fun and easy! Made with eggs, leeks and Gruyere cheese and to make them extra crispy a shell of filo/phyllo pastry. Mini Filo Quiches is my take on the northern France dish called Flamiche. The traditional recipe is a kind of quiche filled with leeks, cream and a touch of cheese. You can prepare them in advance for a picnic, party or snack. On top of that, so polyvalent, you can have them for breakfast, lunch or dinner. They always fit right in, on the go or at the table served with a nice green salad and Riesling. These little bites are quite adaptable. The Flamiche usually uses a lot of cream, for this skinny version, I’ve done a velouté instead to lower the calorie intake. Also, I’ve used my favourite trick to bring down the calories; I’ve used phyllo lightly sprayed with olive oil instead of…

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Breakfast

The art of French Omelette making

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french Omelette

A perfectly cooked omelette the French way is velvety yellow on the outside and creamy on the inside, folded into 3 to stuff or not. Once you learn the technique you’ll never see eggs the same way! Omelette is the French way of doing eggs, just like the Spanish have their tortilla de patata, the Italian their frittata, the Japanese their square omelette. The art of French Omelette making is quite a fast and precise way. Some people add a little milk or water to the egg mixture before cooking it in the pan. I, usually, prefer my omelette with a touch of milk, a pinch of salt and pepper. In this version, I’ve used olive oil instead of butter, simply because I believe it’s healthier, and especially with the Mediterranean aromatic herbs crusted goat cheese that I’ve used for the topping, it fits perfectly. Butter is usually used… it’s a French recipe after all.…

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Appetizers

Colourful Spanish Tortilla de Patata

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Tortilla de patata violeta

A traditional, lighter and colourful Spanish Tortilla de Patata or tortilla española made with onions and olive oil. Because we also eat with our eyes! Spanish Tortilla de Patata is so popular over there they eat it at all times; breakfast, lunch or dinner, and even tapas or served as a snack called Pincho. Similar in many ways to her cousin, the frittata. This omelette version is with thicker pieces of potatoes and sometimes onions. I’ve used those lovely Peruvian purple potatoes for this version to give this traditional dish a little colour. They taste and are cooked the same as any other potatoes. I firmly believe in ‘we eat with the eyes too; frankly, this dish needed a little kick. The purple potatoes Yes, purple is not a common one we see in the supermarket, except in Peru. They are smaller than usual potatoes and taste a tad sweeter.…

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