#brunchideas
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Herb Grilled Cheese & Tomato Soup
*Ingredients*
For the tomato soup:
2 cups cherry tomatoes
2 garlic heads
1 onion
1 red bell pepper
1 teaspoon chilli flakes
½ cup water
¾ cup coconut milk/ heavy cream
¼ cup parmigiano reggiano
Salt & pepper
2 tbsp. olive oil
For the sandwich:
2 slices of bread of your choice (I chose sourdough)
2 slices gouda cheese
⅓ cup shredded mozzarella
butter
1 tbsp. olive oil
1 teaspoon fresh parsley (chopped)
*Instructions*
Make the soup:
In a baking dish place cherry tomatoes, garlic heads, onion, red pepper, salt, pepper, chili flakes, olive oil and mix. Bake at 400F for 45-50 min or until vegetables are softened.
Transfer the vegetables into a blender. Once smooth, transfer onto a medium size saucepan.
Place the saucepan over high-medium heat, add water, coconut milk and mix. Cook for a few minutes and then add parmigiano reggiano.
Lower the heat and cook the soup for about 10 minutes or until it has thickened a bit. Stir often.
Make the sandwich:
Using a butter knife spread the butter over the bread (only from the outer side of the sandwich).
Place the bread slices on a pan over medium heat and add the cheese.
Gently, place one slice over the other and toast until the bottom bread slice becomes golden brown, flip over and toast the other side.
Once ready, mix olive oil with parsley and spread over the top of the sandwich.
Serve warm with the tomato soup.
#grilledcheese #tomatosoup #asmr #toast #brunchideas
*Ingredients*
For the tomato soup:
2 cups cherry tomatoes
2 garlic heads
1 onion
1 red bell pepper
1 teaspoon chilli flakes
½ cup water
¾ cup coconut milk/ heavy cream
¼ cup parmigiano reggiano
Salt & pepper
2 tbsp. olive oil
For the sandwich:
2 slices of bread of your choice (I chose sourdough)
2 slices gouda cheese
⅓ cup shredded mozzarella
butter
1 tbsp. olive oil
1 teaspoon fresh parsley (chopped)
*Instructions*
Make the soup:
In a baking dish place cherry tomatoes, garlic heads, onion, red pepper, salt, pepper, chili flakes, olive oil and mix. Bake at 400F for 45-50 min or until vegetables are softened.
Transfer the vegetables into a blender. Once smooth, transfer onto a medium size saucepan.
Place the saucepan over high-medium heat, add water, coconut milk and mix. Cook for a few minutes and then add parmigiano reggiano.
Lower the heat and cook the soup for about 10 minutes or until it has thickened a bit. Stir often.
Make the sandwich:
Using a butter knife spread the butter over the bread (only from the outer side of the sandwich).
Place the bread slices on a pan over medium heat and add the cheese.
Gently, place one slice over the other and toast until the bottom bread slice becomes golden brown, flip over and toast the other side.
Once ready, mix olive oil with parsley and spread over the top of the sandwich.
Serve warm with the tomato soup.
#grilledcheese #tomatosoup #asmr #toast #brunchideas
Herb Pita with Turkish Eggs
*Ingredients*
For the pita (12 small size pita):
500 g bread flour
11 g active dry yeast
20 g salt
10 g granulated sugar
290 ml lukewarm water
¼ cup chopped rosemary (optional)
Herb & garlic topping:
¼ cup olive oil
1 garlic clove (minced)
2 tbsp. fresh parsley- chopped
For the dip:
2 tbsp. Turkish/Greek yogurt
1 garlic clove - minced
1 teaspoon lime zest
1 tbsp. lemon juice
Salt & pepper
30g butter
1/2 tbsp. paprika
2 eggs, poached
¼ tbsp. Aleppo pepper
Dill
*Instructions*
Make the pita:
1. In a large bowl combine flour, yeast, sugar and salt and mix well.
2. Add the water and knead lightly for approximately 5 minutes.
3. Add rosemary and knead for another 5 minutes or until you get a smooth dough.
4. Place the dough in a clean big bowl and cover with a plastic wrap and a kitchen towel. Proof for 1-2 hours or until the dough doubles its size.
5. Divide the dough into balls. Each ball should weigh approximately 100 g.
6. Then, using a floured rolling pin, roll the pieces into a circle that's about 0.2 inch thick.
7. Place the pitas on a kitchen towel and then cover it with another kitchen towel.
8. Space out the pitas so they have room to grow.
9. Let proof for 40-50 minutes.
10. While proofing, mix together the herbs, garlic and olive oil and set aside.
11. Preheat a non-stick pan over high medium heat.
12. Once the pitas are proofed and the pan is warm enough, place one pita on the pan (without oil or butter) and flip it over every 20-30 seconds, until your pita is ready. Just before taking it out of the pan, brush it lightly with the olive oil-herb mixture.
Make the yogurt:
1. In a medium nonstick skillet, heat butter over medium-high, add paprika, aleppo pepper, salt and pepper, mix and set aside.
2. In a small bowl mix garlic, greek yogurt, lime zest and lime juice. Add salt and pepper and mix.
3. At this time start making the poached eggs.
4. Place the yogurt in a plate, then place the eggs and season with black pepper.
5. Drizzle over the spicy butter and finish with dill.
6. Dip the pita in the yogurt and enjoy!
#dinnerideas #brunchideas #asmr #yogurt #turkisheggs
*Ingredients*
For the pita (12 small size pita):
500 g bread flour
11 g active dry yeast
20 g salt
10 g granulated sugar
290 ml lukewarm water
¼ cup chopped rosemary (optional)
Herb & garlic topping:
¼ cup olive oil
1 garlic clove (minced)
2 tbsp. fresh parsley- chopped
For the dip:
2 tbsp. Turkish/Greek yogurt
1 garlic clove - minced
1 teaspoon lime zest
1 tbsp. lemon juice
Salt & pepper
30g butter
1/2 tbsp. paprika
2 eggs, poached
¼ tbsp. Aleppo pepper
Dill
*Instructions*
Make the pita:
1. In a large bowl combine flour, yeast, sugar and salt and mix well.
2. Add the water and knead lightly for approximately 5 minutes.
3. Add rosemary and knead for another 5 minutes or until you get a smooth dough.
4. Place the dough in a clean big bowl and cover with a plastic wrap and a kitchen towel. Proof for 1-2 hours or until the dough doubles its size.
5. Divide the dough into balls. Each ball should weigh approximately 100 g.
6. Then, using a floured rolling pin, roll the pieces into a circle that's about 0.2 inch thick.
7. Place the pitas on a kitchen towel and then cover it with another kitchen towel.
8. Space out the pitas so they have room to grow.
9. Let proof for 40-50 minutes.
10. While proofing, mix together the herbs, garlic and olive oil and set aside.
11. Preheat a non-stick pan over high medium heat.
12. Once the pitas are proofed and the pan is warm enough, place one pita on the pan (without oil or butter) and flip it over every 20-30 seconds, until your pita is ready. Just before taking it out of the pan, brush it lightly with the olive oil-herb mixture.
Make the yogurt:
1. In a medium nonstick skillet, heat butter over medium-high, add paprika, aleppo pepper, salt and pepper, mix and set aside.
2. In a small bowl mix garlic, greek yogurt, lime zest and lime juice. Add salt and pepper and mix.
3. At this time start making the poached eggs.
4. Place the yogurt in a plate, then place the eggs and season with black pepper.
5. Drizzle over the spicy butter and finish with dill.
6. Dip the pita in the yogurt and enjoy!
#dinnerideas #brunchideas #asmr #yogurt #turkisheggs
LUXURY MEALS ONLY 🔥🔥🥂 book with Chef B for the best experince in atlanta 🥰🥵 #atlanta #chef #atlchef #atlprivatechef #atlantachef #food #foodtok #foodtiktok #atl #brunch #brunchtok #brunchtiktok #brunchtime #brunchideas #graduation2023 #atlbrunch #atlbrunchspots #atlantabrunch #atlanta #atl #atlantafood #loganville
This is a good way to salvage a stale or otherwise not very good croissant 😅 This viral “candied croissant” was begging to be made into a toast/sandwich - and I was jonesing for a croque madame! Recipe below ‼️
Ingredients (for 2 servings):
-2 storebought croissants
-1 ½ tablespoons butter, divided
-1 tablespoon honey, divided
-4 slices deli ham
-4 ounces Gruyère cheese, freshly shaved
-½ tablespoon flour
-½ cup whole milk
-cooking spray
-2 eggs
-kosher salt, to taste
-freshly cracked black pepper, to taste
-chives, thinly sliced, for garnish
Directions:
-Preheat oven to 400 degrees Fahrenheit.
-Using a rolling pin, roll the croissants out until flattened and thin. Evenly spread ½ tablespoon of butter on each side of both croissants.
-Heat a large pan over medium-high, and place the croissants in to cook for about 5 minutes, or until golden on one side. Flip the croissants over and drizzle honey evenly on the tops. Once the other side is golden brown, flip again to put the honey side down. Cook until deep golden brown and caramelized, about 3 minutes on that side. Remove from heat and set aside.
-Place the candied croissants onto a parchment-lined baking sheet, with the honey side facing up. Place 2 slices of ham, then the shaved Gruyère, divided on each croissant. Bake for about 10 minutes, until cheese is melted and gooey.
-Meanwhile, make the bechamel. Melt the remaining ½ tablespoon of butter in a pan over medium-low heat. Whisk in the flour and cook for about a minute. Slowly whisk in the whole milk and cook, stirring frequently, for about 8 minutes. The mixture should be thick and creamy.
-Make the fried eggs. Heat a pan over medium heat and spray with cooking spray. Crack the eggs into the pan and fry for about 5 minutes, until sunny side up with a runny yolk.
-Divide the bechamel among the tops of each croissant, then place a fried egg on each. Season with salt and pepper, garnish with chives.
-Enjoy!
#croissant #croquemadame #candiedcroissant #foodhacks #foodie #breakfastideas #brunchideas #foodvideo #hamandcheese #frenchfood #frenchcuisine
Ingredients (for 2 servings):
-2 storebought croissants
-1 ½ tablespoons butter, divided
-1 tablespoon honey, divided
-4 slices deli ham
-4 ounces Gruyère cheese, freshly shaved
-½ tablespoon flour
-½ cup whole milk
-cooking spray
-2 eggs
-kosher salt, to taste
-freshly cracked black pepper, to taste
-chives, thinly sliced, for garnish
Directions:
-Preheat oven to 400 degrees Fahrenheit.
-Using a rolling pin, roll the croissants out until flattened and thin. Evenly spread ½ tablespoon of butter on each side of both croissants.
-Heat a large pan over medium-high, and place the croissants in to cook for about 5 minutes, or until golden on one side. Flip the croissants over and drizzle honey evenly on the tops. Once the other side is golden brown, flip again to put the honey side down. Cook until deep golden brown and caramelized, about 3 minutes on that side. Remove from heat and set aside.
-Place the candied croissants onto a parchment-lined baking sheet, with the honey side facing up. Place 2 slices of ham, then the shaved Gruyère, divided on each croissant. Bake for about 10 minutes, until cheese is melted and gooey.
-Meanwhile, make the bechamel. Melt the remaining ½ tablespoon of butter in a pan over medium-low heat. Whisk in the flour and cook for about a minute. Slowly whisk in the whole milk and cook, stirring frequently, for about 8 minutes. The mixture should be thick and creamy.
-Make the fried eggs. Heat a pan over medium heat and spray with cooking spray. Crack the eggs into the pan and fry for about 5 minutes, until sunny side up with a runny yolk.
-Divide the bechamel among the tops of each croissant, then place a fried egg on each. Season with salt and pepper, garnish with chives.
-Enjoy!
#croissant #croquemadame #candiedcroissant #foodhacks #foodie #breakfastideas #brunchideas #foodvideo #hamandcheese #frenchfood #frenchcuisine
HAPPY Friday ⭐️
Breakfast/ Lunchtime INSPO 🥑 The most simple yet delicious idea for when you’re in a rush but want to feel full!
Ingredients:
Cream Cheese @philadelphia_uki
1/2 Small Avocado
1 Slice of Sourdough
Plum Tomatoes (Handful)
#breakfast #breakfastinspo #simplefoodideas #morningfood #creamcheese #avocadotoast #sourdough #brunchideas
Breakfast/ Lunchtime INSPO 🥑 The most simple yet delicious idea for when you’re in a rush but want to feel full!
Ingredients:
Cream Cheese @philadelphia_uki
1/2 Small Avocado
1 Slice of Sourdough
Plum Tomatoes (Handful)
#breakfast #breakfastinspo #simplefoodideas #morningfood #creamcheese #avocadotoast #sourdough #brunchideas
Garlicky Ricotta-Pesto Toast
SERVINGS: the pesto and tomato confit will be enough for approximately 3 toasts.
*Ingredients*
3 tbsp. ricotta cheese
Chili flakes
1 sourdough bread slice (or any kind of bread you like)
Microgreens (optional)
Tomato confit:
2 cups cherry tomatoes
1 garlic head
¼ cup olive oil (or more if needed)
Salt and pepper
Pesto:
2 cups fresh basil leaves
1-2 tbsp. pine nuts, toasted
1/2 cup grated parmesan cheese
2-3 garlic cloves
1/4 teaspoon salt
¼-½ cup olive oil
*Instructions*
Tomato confit:
1. Preheat oven to 285 F
2. Place cherry tomatoes and garlic head in a baking dish. Add olive oil, salt and pepper and place in the oven until tomatoes are softened. Should take approximately 90 minutes.
Pesto:
Combine garlic, pine nuts and salt using pestle and mortar or small food processor. Then, add parmesan cheese, basil leaves and ¼ cup olive oil and grind until very finely minced. Then, add the rest of the olive oil and process until well combined.
Assembling the toast:
1. In a bowl, mix together ricotta cheese and 2 tbsp. pesto.
2. Lightly toast the bread.
3. Using a butter knife spread the garlic over the toast.
4. Squeeze the garlic cloves out of its skin and spread it on top of the toast.
5. Spread the ricotta-pesto over the toast.
6. Add tomato confit on top of the toast (amount is to your liking).
7. Season with black pepper, chili flakes and top with microgreens (optional).
#breakfastideas #brunchideas #ricottacheese #pesto #toast
SERVINGS: the pesto and tomato confit will be enough for approximately 3 toasts.
*Ingredients*
3 tbsp. ricotta cheese
Chili flakes
1 sourdough bread slice (or any kind of bread you like)
Microgreens (optional)
Tomato confit:
2 cups cherry tomatoes
1 garlic head
¼ cup olive oil (or more if needed)
Salt and pepper
Pesto:
2 cups fresh basil leaves
1-2 tbsp. pine nuts, toasted
1/2 cup grated parmesan cheese
2-3 garlic cloves
1/4 teaspoon salt
¼-½ cup olive oil
*Instructions*
Tomato confit:
1. Preheat oven to 285 F
2. Place cherry tomatoes and garlic head in a baking dish. Add olive oil, salt and pepper and place in the oven until tomatoes are softened. Should take approximately 90 minutes.
Pesto:
Combine garlic, pine nuts and salt using pestle and mortar or small food processor. Then, add parmesan cheese, basil leaves and ¼ cup olive oil and grind until very finely minced. Then, add the rest of the olive oil and process until well combined.
Assembling the toast:
1. In a bowl, mix together ricotta cheese and 2 tbsp. pesto.
2. Lightly toast the bread.
3. Using a butter knife spread the garlic over the toast.
4. Squeeze the garlic cloves out of its skin and spread it on top of the toast.
5. Spread the ricotta-pesto over the toast.
6. Add tomato confit on top of the toast (amount is to your liking).
7. Season with black pepper, chili flakes and top with microgreens (optional).
#breakfastideas #brunchideas #ricottacheese #pesto #toast
France 🇫🇷 this brekkie had: french onion style baked beans, confit garlic & tarragon sausage patties, brown sugar dijon bacon, croque monsieur hashbrowns, confit tomatoes, French style scrambled eggs, garlic & Chardonnay mushrooms & French toast 💋 #internationalfryup #fusionfryup #frenchbreakfast #frenchonionbeans #frencheggs #brunchideas #breakfastinspoforyou
