ALEKSANDROS JAHO - CLASSE 2CE
Why is breakfast so important?
Breakfast is the most important meal of the day for various reasons, the most important one is because it’s the meal that gives us the biggest amount of energy to face up the day. A lot of people skip breakfast and that's a bad habit to avoid. In fact, it’s the meal with the biggest amount of calories but it also has to be balanced and has to contain a variety of foods.
We have studied 2 types of breakfast ,english and continental ,the main difference between those ones is that the continental breakfast contains savory preparations and the english breakfast contains both sweet and salty preparations.
In the following lines we are going to show you some recipes ,it’s your choice to decide which is the best one.
SAVORY ENGLISH BREAKFAST
ELEONORA GIORGI, REBECCA FUMANTI, DANIEL PANNACCI, ALEKSANDROS JAHO - CLASSE 2CE
Typical savory foods of english breakfast are: fried eggs on toast, mushrooms, red tomatoes, bacon and grilled sausages and baked beans.
BAKED BEANS
Ingredients
1 onion
2 tablespoons olive oil for cooking
1 teaspoon of ground cumin or crushed caraway seeds
1 box of white beans in tomato sauce of 885 g
1 tablespoon of tomato paste
1 teaspoon of barbecue sauce
pepper from the pepper mill
Procedure
Finely chop the onion. Heat the olive oil in a fire-resistant pan and fry the onion. Add broth and stew well. Sprinkle it with cumin and sauté briefly. Add the beans, tomato paste, the barbecue sauce and season with pepper. Heat the beans on the stove and simmer for approx. 10 minutes.
EGGS
Cooking methods
Soft-boiled
With this type of cooking the egg white is well cooked but the yolk is still soft. Fill a saucepan with cold, slightly salted water and, when it boils, pour in the egg, making it slide gently so as not to crack the shell; cook it for 3-4 minutes over moderate heat (the water must boil very slowly, otherwise the shell can crack) and then serve in the egg holder.
Hard boiled
With this type of cooking both the egg white and the egg yolk is well cooked. Place the egg in a saucepan, fill the latter with cold water and cook over moderate heat for 9 minutes from when the water comes to a boil; then cool the egg in cold water, allowing it to rest for a few minutes so that the water penetrates under the shell and facilitates the detachment of the latter; then shell the egg after beating it on the work surface to slightly crack the shell.
Fried (or egg sunny side)
2 eggs per portion
Pour a little oil into a non-stick pan and put it on the fire; break the egg on a plate and slide it into the pan; with a wooden spoon, gently move the egg white to facilitate cooking: the egg is ready when the egg white is well thickened and the yolk is still soft; salt and serve. With this type of cooking, the eggs can become even more tasty by heating or browning first in the pan, to taste, the most varied ingredients (bacon, peas, tomato, etc.).
Scrambled
2-3 eggs per serving)
Break the eggs into a mutton, add salt and pepper, whisk, pour the mixture into a non-stick pan with a drizzle of oil, cook stirring with a wooden spoon or spatula. Leave quite creamy.
SWEET FOODS
PANCAKE
Ingredients
200 grams of flour
250 grams of milk
2 eggs
30 grams of sugar (granulated or cane)
30 grams of seed oil (or 30 grams of melted butter)
1 bag of baking powder
½ teaspoon of vinegar
1 pinch of salt
a knob of butter for cooking
To accompany
3 - 4 tablespoons maple syrup (or warm acacia honey)
3 tablespoons of blueberries
Methods
Divide the egg yolks from the egg whites, beat the egg whites until stiff. Mix the yolks, oil, milk and vinegar with a whisk. Separately sift flour and yeast and mix together with sugar and salt. Combine the dry ingredients with the liquid ones, whisk for a few seconds. Finally incorporate the egg whites gently with a spatula, making slow movements from the bottom up.
CARROT CAKE
Ingredients
300 g of peeled carrots
150 g of toasted almonds or hazelnuts
150 g of granulated sugar
4 eggs
50 g of flour
1 packet of sweet levite
2 grated lemon peels
Salt
Procedure
Finely chop the almonds with the sugar and the grated lemon peel, put the mixture in a bowl, grind the carrots with the eggs and add to the almonds, add salt, flour and baking powder.
Pour the mixture into a baking pan and bake in the oven at 170 cox for 50 minutes
MARBLED DONUT
Ingredients
-Butter 250 grams
-Sugar 300 grams
-6 eggs
-Milk ml 120
-Maraschino + Mistrà 100 ml
-Flour gr 500 (+ gr 50 separately)
-Lemon aroma
-1 Vanillin sachet
-Not sugared cocoa powder gr 30
-Yeast for cakes 1 sachet
Procedure
Melt the butter and whip it with sugar in a planetary ,add the eggs once a time ,add the salt and beat for 5 minutes until you get a homogeneous compost without clumps.
Add the milk ,the liquors and slowly add the flour ,the yeast ,the lemon and the vanillin.
Mix the ingredients and then divide the dough in two equal parts and in one add the the remaining flour and in the other add cocoa.
butter and flour a die for the donuts with a diameter of 26 centimeters and then pour the clear dough with the dark one alternating it to get the marbled effect and let pass a fork up and down inside the dough.
bake it at 180⁰ for 40/45 minutes and check the baking with a toothpick
BISCUITS FIGS AND NUTS
REBECCA GUERRIERI - CLASSE 2CE
Ingredients for 4 people:
-300g of flour
-1 egg and 2 yolks
-150g of butter
-150g of sugar
-vanilla
-1 jam jar of figs
-100g of nuts
-50g of almonds
Preparation:
In a bowl, mix the ingredients for the shortcrust pastry: flour, egg yolks, butter, 100g of sugar, the seeds of the vanilla. Use softened butter. Work the dough fast and form a sfere, then cover it with some layers and put in the fridge to rest for at least 30 minutes. Now get the figs jam and add the nuts and almonds finely chopped with the cutter, then mix and let it cool. Get the dough and make some rectangulare stripes. Put the jam and nuts in the center and close the dough. Cut the biscuits 3 centimeters and put them on a baking sheet, put it on the fridge for 30 minutes and then in the oven at 180 degrees. Cook for 20 minutes.
Pear cake with ricotta cheese and chocolate
MARIAN ALEXANDRU MITROFAN - CLASSE 2CE
Ingredients:
4 eggs
150 g sugar
250 g ricotta cheese
300 g flour 00
3 pears
1 baking powder
chocolate chips
cinnamon powder
Preparation:
Take the ricotta cheese out from the fridge at least 30 minutes before using it.
Put the ricotta cheese with sugar in the planetary and start it.
When the pastry is ready, add the eggs, then add flour and baking powder.
Pour the dough into the pan already buttered.
On the top, put slices of pears, cinnamon powder, chocolate chips and sprinkle with sugar because it will form a delicious crust.
Bake the cake for 40 minutes in a static and preheated oven.