15 Recipes for a Perfect Brunch Spread

Ingredients

• Raspberry syrup
• Milk
• Cocoa powder
• Espresso
• Ice
• Croissant

Directions

1. Prepare 2 clear glasses for the finished drink.
2. Add raspberry syrup to the milk and mix well. Pour evenly into the glasses. Add ice cubes.
3. Brew 2 portions of espresso using any convenient method: in a cezve, moka pot, or espresso machine. Add cocoa powder to the coffee and stir.
4. Carefully pour the coffee drink into the glasses with raspberry milk.
5. Serve the macchiato with mini croissants.

Nutrition (per 100 g)

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

• Banana
• Oatmeal
• Honey
• Dark chocolate
• Walnuts

Directions

1. Preheat the oven to 180 °C. Line a baking sheet with parchment paper. Break the chocolate into pieces. Peel the bananas.
2. In a deep bowl, mash the bananas with a fork into a puree. Add the oatmeal and honey, and mix well.
3. Spread the mixture onto the parchment, cover with a second sheet, and roll out with a rolling pin into a layer about 1 cm thick. Try to make the edges even.
4. Remove the top sheet of paper. With a knife, first cut the layer vertically into strips 3–4 cm wide, then horizontally into rectangular bars of the desired size. You don't need to separate them, just mark the lines.
5. Transfer the layer along with the bottom parchment onto the baking sheet. Place in the oven preheated to 180 °C and bake for 12–15 minutes until golden brown.
6. Melt the chocolate in a double boiler or in the microwave in 15–20 second bursts, stirring. Drizzle the melted chocolate over the cooled bars using a teaspoon and garnish with whole walnuts. Let the chocolate set completely at room temperature or place the bars in the refrigerator for 10 minutes.
7. Serve the oatmeal bars with your favorite drink or wrap them in kraft paper to take with you.

Nutrition (per 100 g)

Ingredients

• Kefir
• Eggs
• Sugar
• Bread flour
• Crackers
• Baking soda
• Ground cinnamon
• Jam
• Butter
• Poppy seeds
• Walnuts

Directions

1. Sift the flour. Prepare a mixer, blender, and an 18 cm (7 inch) springform pan.
2. Beat the eggs with sugar. You don't need to achieve a fluffy foam, just mix until smooth. Pour the kefir into the egg mixture and beat again with a mixer at medium speed.
3. Grind the crackers into fine crumbs using a blender. Add cinnamon and baking soda to the crumbs, mix well.
4. Add the flour to the kefir mixture in small portions. Mix after each addition, breaking up any lumps. After the flour, add the cracker crumbs and knead a smooth dough.
5. Preheat the oven to 200 °C (390 °F). Grease the pan with butter and transfer half of the dough into it. Spread and level the jam.
6. Spread the remaining dough evenly, sprinkle evenly with poppy seeds and crushed walnuts. Bake the pie in the preheated oven at 200 °C (390 °F) for 15–20 minutes.
7. Let the pie cool slightly after baking, remove it from the pan, and cut into pieces.

Nutrition (per 100 g)

Ingredients

• Toast bread
• Olive oil
• Ricotta
• Frozen blueberries
• Honey
• Lemon

Directions

1. Take the blueberries out of the freezer. There's no need to thaw the berries. Prepare a grater, a saucepan, a frying pan, and a whisk.
2. Place the blueberries in the saucepan. Add the honey and squeeze the juice from half of the lemon. Grate the zest from the half lemon and add most of it to the saucepan. Place the saucepan over medium heat and cook the berries until thickened. This will take about 10 minutes.
3. Heat the frying pan with olive oil. Toast the bread slices all at once or one by one until lightly golden. It's enough to heat them for 1 minute per side. Let the toasts cool slightly.
4. Lightly whip the ricotta with a whisk or mixer. The cheese will become more airy. Spread the whipped ricotta on the toasts.
5. Top the cheese with the blueberry jam. Garnish the toasts with the reserved zest and serve with freshly brewed tea or coffee.

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

• Ground coffee
• Water
• 10% fat cream
• Honey
• Ground cinnamon
• Chocolate bar

Directions

1. Prepare a cezve or coffee machine for brewing coffee. You'll also need a milk frother for frothing the cream, a fine-mesh strainer for filtering the coffee, and two tall glasses with a capacity of 200–250 ml.
2. Add ground coffee to the cezve and pour in hot water. Place over medium heat and brew for 3–5 minutes without bringing to a vigorous boil. As soon as the foam starts to rise, remove from heat. If using a coffee machine, brew 4 portions of espresso (about 120 ml of prepared coffee).
3. In a small saucepan or pot, heat the cream over medium heat without bringing it to a boil.
4. Place honey in the glasses. Pour in the hot cream. Then add the prepared coffee, straining it through a fine-mesh strainer to remove the grounds. Froth the drink. If you have a milk frother or mixer, whip until a thick foam forms.
5. Before serving, sprinkle the honey Raf with ground cinnamon. Serve the coffee with peanut bars—they will nicely complement the honey flavor of the drink.

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)

Ingredients

• Semolina
• Milk
• Water
• Salt
• Poppy seeds
• Sugar
• Butter

Directions

1. Prepare all the necessary ingredients and a small saucepan.
2. Place the poppy seeds in a small bowl, cover with hot water, and let them soak for 10–15 minutes. Drain the water and rinse the seeds.
3. In a saucepan, combine the milk, semolina, salt, and prepared poppy seeds. Mix well, breaking up any lumps. Place the saucepan over medium heat. Stirring constantly with a whisk or spoon, bring the mixture to a boil. Cook for 1 minute, without stopping the stirring.
4. Remove the saucepan from the heat, cover with a lid, and let it stand for 10–15 minutes. During this time, the semolina will fully swell and the porridge will thicken.
5. Add the butter and sugar to the infused porridge, and stir.
6. You can garnish the semolina porridge with poppy seeds with grated chocolate, coconut flakes, or banana slices.

Nutrition (per 100 g)

Ingredients

• Tortilla
• Russian cheese
• Boiled sausage
• Chicken egg
• Tomato sauce
• Water
• Salt
• Ground black pepper

Directions

1. Soak the toothpicks in water for 5 minutes so they don't burn. Prepare a pan with a good non-stick coating.
2. Cut the cheese into 8 sticks, 5 cm long and 1 cm thick. Coarsely grate the remaining cheese, about 70 g. Slice the sausage thinly.
3. Place 4 cheese sticks on the four sides of the tortilla, 1 cm from the edge. Fold the edges of the tortilla inward so they wrap around the cheese. Secure each folded edge with a toothpick to form sides. Repeat with the second tortilla.
4. Place 1 tbsp. of tomato sauce in the center of each tortilla and spread it evenly, avoiding the sides. Top the sauce with grated cheese and two slices of sausage on each side.
5. Carefully crack one egg into the center of each boat. Season the yolk with salt and pepper to taste.
6. Heat the pan over medium heat. Place one boat and cook for 2–3 minutes over medium heat. Add 1 tbsp. of water and cover with a lid. Cook for 7–8 minutes until the egg white sets. Repeat with the second boat.
7. Transfer the finished boats to plates, remove the toothpicks, and serve immediately.

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

• Chicken egg white
• Cottage cheese
• Fresh herbs
• Vegetable oil
• Salt

Directions

1. Prepare a mixer and a frying pan with a lid.
2. Whisk the egg whites with salt until light and foamy. Add the cottage cheese and chopped herbs. Mix well.
3. Heat the frying pan with vegetable oil over low heat and pour in the omelet mixture. Cover with a lid and cook over low heat for 3–4 minutes.
4. Wait until the surface of the omelet sets slightly, then flip it over. Cover again with the lid and cook until lightly golden. This will take another 3–4 minutes.
5. Serve the omelet immediately after cooking.

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

• Frozen blueberries
• Sugar
• Cream cheese
• Camembert
• Toast bread

Directions

1. Prepare a saucepan, a frying pan, and a baking sheet.
2. Transfer the frozen blueberries to the saucepan and add the sugar. Mix everything and place the pan over medium heat. Cook the jam, stirring occasionally, until it thickens slightly. This will take about 1 hour.
3. Heat a frying pan over medium heat. Place the bread slices and toast them on both sides until lightly golden. Let the slices cool slightly and spread each with cream cheese.
4. Cut the Camembert into thin slices. Place 3–4 slices of cheese on two pieces of bread. Transfer them to a baking sheet and place in a preheated oven at 180 °C for 1–2 minutes to melt the cheese.
5. Spread 2–3 tbsp of blueberry jam on the remaining pieces of bread. Combine the slices with cheese and the slices with jam.
6. Carefully cut the sandwiches in half and serve immediately while they are hot.

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)