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Pear Olive Oil Cake

PREPARATION TIME 30 minutes.

TOTAL TIME 1 hour 10 minutes.

COMPLEXITY Easy.

SERVES 10.

INGREDIENTS

  • 2 green pears
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • Pinch of salt
  • 1/2 cup buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 3 eggs at room temperature
  • 1 cup of sugar
  • 2/3 cup extra virgin olive oil
  • 3/4 cup sliced almonds
  1. Grease 1 min.
    Lightly grease loaf pan.Β Coat pear in flour to help it adhere to cake batter.
  2. Wisk 1 min.
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. Mix 5 mins.
    In a large mixing bowl, beat the eggs and granulated sugar at high speed until pale and fluffy, about 5 minutes. Mix in buttermilk, olive oil, and flour until well incorporated.
  4. Pour & Bake 45 mins
    Pour batter into prepared pan, around the pears.
    Bake at 350 for 40-45 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.
  5. Cool 20 mins.
    Pour batter into prepared pan, around the pears.
    Bake at 350 for 40-45 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.

Smoked Salmon Toast

PREPARATION TIME 20 minutes.

TOTAL TIME 25 minutes.

COMPLEXITY Easy.

SERVES 3

INGREDIENTS

  • 3 Hard-boiled eggs
  • 1 cup of Beet juice
  • Sourdough sliced, lightly toasted
  • Cream cheese, softened
  • Salt and pepper
  1. Dye 20 min.
    Pour beet juice over peeled eggs, and allow them to sit in the fridge for at least 20 minutes.
  2. Spread 1 min.
    On a toast, spread softened cream cheese. Top with rolled salmon and the sliced eggs. Season with salt and pepper.

Pork Congee

PREPARATION TIME 60 minutes.

COMPLEXITY Easy.

SERVES 4-6.

INGREDIENTS

  • 9 oz Pork loin
  • Basmati rice, one pack
  • 3 tablespoons extra-virgin olive oil
  • 2 bay leaf
  • Salt
  • 3 cups of water
  • Soy sauce
  • Green onions
  1. Simmer 60 min.
    In a saucepot place pork loin, rice, bay leaf, salt, water and simmer for 1 hour.
  2. Pull 2 mins.
    Use a fork to pull apart tender pieces of pork
  3. Garnish 1 min
    Garnish with soy sauce and Chinese donut on the side.

Spanakopita

PREPARATION TIME 30 minutes.

COMPLEXITY Easy.

SERVES 8.

INGREDIENTS

  • 1 package phyllo dough
  • 8 ounces feta, crumbled
  • 1 jar Shoprite kalamata olives, drained
  • 2 cups steamed spinach
  • 1 tablespoon fresh oregano
  • ΒΌ cup fresh mint
  • ΒΌ cup Shoprite olive oil
  • 1 egg
  1. Pulse 5 min.
    In a food processor, pulse the feta, olives, spinach, oregano, mint, and egg until completely smooth and homogenous. Taste, add salt and pepper to your preference and pulse one or two more times to incorporate the seasoning.
  2. Brush & Layer 1 min
    On a nonstick surface, lay out one sheet of phyllo dough and brush it with olive oil. Make sure you are brushing gently, so as not to tear the extremely delicate phyllo dough. Layer another on top and brush that one, covering completely in oil. Continue layering all of the phyllo dough.
  3. Roll 5 mins.
    Spoon a thin line of the mixture at one end of the phyllo dough and roll it up into one long rope, brushing with oil every so often to ensure that the dough doesn’t dry out and crack while baking. It also ensures you’ll get those nice flaky layers!
  4. Spiral & Bake 65 min
    Take your rope and roll it into a spiral. Place the spiral into a well-seasoned cast-iron skillet. Bake the spanakopita at 350Β° F for 50-60 minutes or until golden and crispy at the edges.
  5. Serve 5 min.
    This dish is best served warm, and we recommend pairing it with figs, apricots, grapes, and a fresh tomato salad.

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