10 Easy Recipes for Breakfast and Beyond

Ingredients

• Bread flour
• Water
• Dry yeast
• Granulated sugar
• Butter
• Eggs
• Salt
• Onion powder
• Eggs
• Water
• Sesame seed mix
• Poppy seeds
• Dried onion
• Dried garlic
• Sea salt

Directions

1. Sift the flour. Prepare a mixer, pastry brush, baking sheet, and parchment paper.
2. Heat the water to approximately 37–40 °C. The liquid should be warm, not hot. Dissolve the yeast and 1 tbsp of sugar in it. Let it stand for 15 minutes to activate the yeast.
3. Add the remaining sugar to the flour along with the salt and onion powder.
4. Melt the butter in the microwave in short bursts. Let it cool to room temperature and pour it into the sponge. Crack 3 eggs into it and mix.
5. Combine the wet ingredients with the flour mixture, turn the mixer to medium speed, and knead the dough for 8–10 minutes. Then transfer it to a table and continue kneading by hand for another 5 minutes.
6. Return the dough to the bowl, cover it with plastic wrap, and place it in a warm place for 1 hour to rise. Punch down the dough and leave for another 30 minutes. Total proofing time is 1.5 hours.
7. Divide the dough into 3 equal parts and roll each into a rope about 50–60 cm long. Braid the ropes into a loose braid.
8. Line the baking sheet with parchment paper and transfer the shaped dough onto it. Cover the challah with a towel and leave for 30 minutes. Preheat the oven to 190 °C.
9. Mix all the topping ingredients: sesame seeds, poppy seeds, dried onion and garlic, and sea salt. Whisk the remaining egg with water and apply the mixture to the dough.
10. Brush the shaped dough with egg and sprinkle with the spice mixture. Place in the oven preheated to 190 °C for 35–40 minutes. Leave the finished bread on the baking sheet for 30 minutes, then transfer to a wire rack.
11. Slice the challah and serve with butter or any other spread.

Nutrition (per 100 g)

Ingredients

• Toast bread
• Mayonnaise
• Mustard
• Ham
• Hard cheese
• Tomato
• Fresh herbs
• Chicken egg yolk

Directions

1. Wash the tomato and herbs. Prepare the air fryer.
2. Mix the mayonnaise with the mustard. Spread the mixture on 2 slices of bread. Top each with 2 slices of ham and cheese.
3. Cut a heart-shaped hole in the center of the remaining bread slices. This is easily done with a special cookie cutter or simply with a sharp, thin knife. Place the bread slices on top of the cheese.
4. Finely chop half of the tomato and the herbs. Mix the chopped ingredients. Using a teaspoon, transfer the mixture into the heart-shaped cavity on the bread.
5. Transfer the sandwiches to the air fryer basket lined with parchment paper. Add an egg yolk to each sandwich. Place the yolk on top of the tomatoes. Bake for 3–5 minutes at 180 °C.
6. Serve the sandwiches immediately, while they are still warm.

Nutrition (per 100 g)

Ingredients

• Croissant
• Tuna chunks in own juice
• Mayonnaise
• Celery stalk
• Red onion
• Olives
• Parsley
• Dill
• Lemon
• Salt
• Ground black pepper

Directions

1. Drain the liquid from the tuna cans. Squeeze the lemon juice.
2. Finely chop the celery, red onion, and olives. Chop the dill and parsley.
3. Mash the tuna fillet in a deep bowl. Add all the chopped ingredients to it.
4. Add the mayonnaise, pour in the lemon juice, and mix the mass until smooth. Taste and season with pepper and salt as desired.
5. Cut the croissants in half lengthwise, stopping about 1 cm from the end. Open each croissant and fill with the filling.
6. Serve the croissants immediately, before they become soggy from the filling.

Nutrition (per 100 g)

Ingredients

• Cottage cheese
• Sugar
• Vanilla sugar
• Butter
• Eggs
• Bread flour
• Apples
• Salt
• Cinnamon
• Refined sunflower oil
• Vanilla ice cream

Directions

1. Take the butter out of the refrigerator to bring it to room temperature. Wash the apple. Prepare a baking dish or multicooker bowl, an immersion blender, and a mixer.
2. Blend the cottage cheese with an immersion blender. Add the softened butter and continue blending for another 1–2 minutes. The mixture should become smooth and airy.
3. Separate the eggs into whites and yolks. Add the yolks, both types of sugar, salt, and flour to the cottage cheese. Mix the mass until smooth. Peel the apples and cut them into small cubes. Add the fruit to the cottage cheese and mix again.
4. In a separate bowl, beat the egg whites with a mixer until fluffy. Gently fold the egg whites into the cottage cheese mixture using a spatula.
5. Grease the multicooker bowl with sunflower oil. Transfer the cottage cheese base to the bowl. Cook the pudding for 40–50 minutes in the 'Baking' mode. Let the pudding cool completely in the bowl. Cover the bowl with a plate of a suitable diameter and carefully invert it to remove the baked pudding.
6. Sprinkle the pudding with cinnamon, cut into portions, and serve with a scoop of vanilla ice cream.

Nutrition (per 100 g)

Ingredients

• Bread flour
• Salt
• Dry yeast
• Water
• Olive oil
• Sea salt
• Rosemary

Directions

1. Sift the flour. Prepare a large bowl, plastic wrap, and a 25 × 35 cm baking pan.
2. In a large bowl, mix the flour with fine salt and dry yeast. Warm the water until it's lukewarm, not hot. Pour it into the flour mixture and stir until the ingredients are moistened. At this stage, no active kneading is needed; just break up any flour lumps.
3. Sprinkle the dough with 2 tbsp of olive oil. Cover the bowl with plastic wrap and leave at room temperature for 2 hours to rise until doubled in size.
4. Oil your hands and perform 6 folds on the dough. Grab the edge of the dough, gently stretch it, and fold it toward the center. Rotate the bowl 90° and make another fold. Repeat the folds 4 more times. The dough should come together into a ball.
5. Grease the baking pan with 2 tbsp of olive oil. Place the dough in it and spread the base evenly across the pan. To prevent the dough from sticking to your hands, grease them with vegetable oil.
6. Cover the pan with plastic wrap, but do not press the wrap onto the dough. Leave the dough at room temperature for 2 hours. It should double in size.
7. Preheat the oven to 220 °C. Grease your fingers with the remaining oil and make dimples in the dough, gently pushing it toward the edges of the pan. Sprinkle the dough with coarse salt and rosemary needles. Bake the focaccia for 25–30 minutes at 220 °C.
8. Let the bread cool slightly before serving. Cut into portions or tear into pieces by hand.

Nutrition (per 100 g)

Ingredients

• Honey
• Mozzarella
• Eggs
• Chili pepper
• Salt
• Ground black pepper

Directions

1. Rinse the chili. Prepare a frying pan and a grater.
2. Slice the chili into rings. Coarsely grate the mozzarella.
3. Heat a frying pan over medium heat and add the honey and chili rings. Heat the honey for 1–2 minutes. As soon as it starts to bubble, remove the chili rings. Spread the mozzarella evenly over the melted honey. Wait for the cheese to start melting.
4. Crack the eggs over the melted cheese, season with salt and pepper. Reduce the heat to low, cover the pan with a lid, and wait for the eggs to set. This will take 2–3 minutes. Carefully remove the omelet from the pan and fold it in half.
5. Transfer the omelet to a plate and serve immediately.

Nutrition (per 100 g)

Ingredients

• Buckwheat
• Water
• Pesto sauce
• Butter
• Salt
• Heavy cream 33% fat
• Milk
• Parmesan
• Ground black pepper
• Chicken egg
• Table vinegar

Directions

1. Rinse the buckwheat, bring the water to a boil. Prepare a heatproof bowl, a saucepan for the mousse, a blender, a skillet for the buckwheat, and a pot for the poached eggs.
2. Place the buckwheat in a heatproof bowl, season with salt, and pour over the hot water. Cover the bowl with a lid or plate and let the groats soak for 2 hours.
3. Finely grate the Parmesan. Pour the cream and milk into a saucepan, add the grated cheese and a pinch of salt. Heat the mixture over medium heat, stirring, until the cheese is completely melted. Remove the saucepan from the heat and blend the mousse with an immersion blender until smooth.
4. Drain any excess water from the buckwheat, if any remains. Melt the butter in a skillet. Add the soaked buckwheat and sauté over medium heat for 5–7 minutes, stirring.
5. Prepare the poached eggs. Pour water and 1 tsp of vinegar into a pot. Bring the mixture to a boil over medium heat, then reduce the heat. Crack an egg into a sieve to remove excess liquid, create a whirlpool in the water with a spoon, and gently slide the egg into the center. Cook for 2 minutes. Remove with a slotted spoon and transfer to a bowl of cold water to stop the cooking. Repeat for the remaining eggs.
6. Mound the buckwheat onto a deep plate, making a well in the center with a spoon. Add 1 tbsp of pesto to the well and place a poached egg on top. Drizzle everything with the cheese mousse. Serve each portion this way.

Nutrition (per 100 g)

Ingredients

• Cottage cheese
• Chicken egg
• Cheese
• Bread flour
• Vegetable oil
• Dill
• Salt
• Ground black pepper

Directions

1. Prepare a small pot and a frying pan. Rinse and dry the dill.
2. Hard-boil 1 egg. To do this, place it in a pot, cover with water, and cook for 10 minutes. Start timing after the water comes to a boil. Transfer the cooked egg to cold water, cool, and peel.
3. Cut the boiled egg into medium cubes, coarsely grate the cheese, and finely chop the herbs. Combine all ingredients in a deep bowl.
4. Add the cottage cheese, salt, and pepper to the bowl. Crack in the remaining egg and mix until smooth.
5. Wet your hands with water and shape the blanks. Fry them in hot oil on both sides. Each side needs about 2–3 minutes.
6. Serve the pies immediately after cooking. They will be delicious both hot and cold.

Nutrition (per 100 g)

Ingredients

• Kefir
• Banana
• Soft cottage cheese
• Muesli
• Raisins
• Ground cinnamon

Directions

1. Peel the banana. Rinse and pat dry the raisins. Prepare the blender.
2. Cut the banana in half. Place one part in the blender bowl along with the cottage cheese. Add the kefir and cinnamon. Blend everything until smooth.
3. Transfer the bowl base to a deep bowl. Slice the remaining banana half into rounds and arrange on top.
4. Garnish the finished bowl with granola and raisins and serve immediately.

Nutrition (per 100 g)

Ingredients

• Ryazhenka
• Semolina
• Dates
• Cocoa powder
• Baking powder
• Halva
• Clarified butter
• Vegetable oil
• Semolina

Directions

1. Prepare a blender and a baking pan.
2. Mix the ryazhenka with 1 glass of semolina and let it sit for 20 minutes.
3. Remove the pits from the dates, if any. Chop the pulp in a blender. Add the dried fruit to the swollen semolina.
4. Add cocoa powder and baking powder to the ingredients. Mix until they are evenly distributed. Add the clarified butter and mix well again.
5. Preheat the oven to 180 °C. Grease the baking pan with vegetable oil and sprinkle with 2 tbsp. of semolina. Pour the batter into the pan and level it. Crumble the halva and sprinkle the batter with this crumble. Place the preparation in the hot oven for 45–50 minutes.
6. Let the cake cool slightly and slice it into portions before serving.

Nutrition (per 100 g)