It’s Friday again and today I want to tell you a little bit about myself. It is actually not a secret, but it is really something very important! As a French woman I grew up with different types of cheeses and hams, of course, but before I came to Murcia, I had never eaten Ementhaler and cooked ham that I liked as much as here. And why is that? Because they add olive oil and lemon juice in Murcia. And you can wake me up for that!
Why is there usually a charcuterie or cheese assortment on a French (breakfast) table? That’s because everyone always wants something for their bread, pancake or just to eat. Take that crazy uncle of mine, who smeared brie on his baguette and then dipped it in the chocolate milk. I would never do that myself, but I would, for example, take a piece of baguette, spread butter on it, add cheese and ham, add a little salt and pepper and voilà! Or you can use it to make warm filled pancakes. That can also be very tasty, of course.
An egg and a glass of gravy should not be missed, as well as a delicious cup of black coffee made from freshly ground beans. A salad of freshly cut fruit is included and is good for the stomach. And of course homemade viennoiserie, such as croissant and pain au chocolat. I also did an experiment with fruit and puff pastry and it hit the spot! But I don’t even need to fine-tune this recipe before I can share it with you.
What is essential in making a breakfast table is that the ingredients are fresh, and therefore also freshly cut, just before they are presented on the table. That’s something that never happens in hotels, that’s why I’m always the first at breakfast!
I really love breakfast buffets. I have no idea why, but I’m a really big fan! Maybe because I grew up in France. I’m such a big fan that I often make them at home when I don’t feel like cooking or I’m lazy. And secretly I want to give you the recipe for the pancakes, but my father is not allowed to do it yet! And as much as I would like to share the recipe, it will still remain a secret for the breakfast chapter in my book!
Not to forget, the foie gras! A delicacy that used to not be good with many people because of the story about the geese that were forced. Fortunately, it is no longer done that way nowadays. I got the foie gras on the table from my best friend. So sweet and thoughtful to give it to me of course. I can remember a Christmas in France years ago, with my French family, where everything, absolutely everything, on the table was filled with foie gras, even the turkey. That was too much of a good thing. Since then I only eat foie gras at Christmas, so I also save the intensity of this taste experience for once a year. But this can and two more really had to be finished, and I don’t want to throw away delicious food! And who knows, maybe I could get my sweet mom’s recipe to make her foie gras and make my own version soon!
But I can already tell you about a delicious delicacy that I discovered in Spain last year: Grated tomato over a toasted piece of bread, with olive oil, salt and pepper! Simple but oh so tasty, I didn’t expect this to be so tasty.
Tostada con tomate
Before I went to Spain with Luis, I often thought he was crazy when he told me about Spanish dishes or snacks. The things he talked about sounded way too simple and could never really be that good. But now that I’ve tasted this tostada con tomate, I can’t live without it anymore. How simple is this delicious, fresh and juicy topping? Very very simple.
Ingredients
- 2 ripe tomatoes
- olive oil
- toast
- salt and pepper
Preparation
Grab a bowl and a box grater. Use the side with the large holes to grate your tomatoes. Start at the bottom at the bottom and continue until you are almost at the crown. It is true that it will be quite wet.
Toast your bread, drizzle it with oil, and spread a nice layer of your tomato pulp over it, a little more olive oil, and then salt and pepper! Voila, a delicious piece of bread with a fresh taste. You can also add delicious ham, tuna or a boiled egg to your tostada.
A few more fun twists
Besides, there’s another twist: Have you ever tried toasted bread with a layer of olive oil, paprika, a pinch of salt and lemon juice? No? Then it’s time to do that!
And there is no trick here yet. How do you make a pain au chocolat? It’s not that difficult, you can use puff pastry or croissant dough for it. Roll out your dough, cut it into rectangular pieces, place a rectangular piece of chocolate on the edge of the dough and roll the chocolate all the way in. Put this roll in a preheated oven immediately, otherwise the dough will be too sticky.
Soon I will come up with a puff pastry recipe, but I will have to wait for my Christmas present for that. I already have so many cooking ideas with this amazing dough that I can’t wait anymore! Well, let’s hope he will be in time for the next table!
Well, that’s it again, dear people! I wish you a fruitful Friday and a good weekend! The last post of this breakfast table tour will arrive on this Sunday.
What do you prefer to eat for breakfast? Or do you have a recipe for me that I really should try? Tell me, because I love new discoveries!
