Do you have a plan for Sunday? Have a traditional Spanish flavored brunch
Born in New York as a breakfast combo -breakfast- and lunch -lunch-, in our country we have adopted brunch as a perfect plan to enjoy a relaxed Sunday in the city. But brunch doesn't have to be just another foreign fad: what if we give it a traditional touch with a Spanish flavor?
Surely before it became a trend you were already practicing brunch without knowing it, that late breakfast that we have all combined with the aperitif and food on holidays. That is why we can create a homemade brunch without complications, betting on typical dishes such as those that we can make with artisan products from Carrefour's De Nuestra Tierra range.
How to have a brunch at home
The basic idea of a good brunch is to enjoy a leisurely day in good company, with simple but very appetizing bites. It doesn't have to be too heavy, but it doesn't have to be too frugal either, as it will replace your midday meal.
A classic brunch combines breakfast dishes with some savory recipes, always ending with something sweet. Toasts, cereals, fresh fruit and juices, eggs, cold cuts and cheeses, vegetables, sponge cakes and cakes are some of the most typical options.
But it is not always necessary to imitate other countries by copying their muffins, porridge or eggs benedictine when we have a gastronomy as rich and varied as Spanish. We suggest you give a twist to the typical brunch with recipes adapted to the purest traditional flavor of our land.
Rice pudding, yogurt and nuts
A good brunch does not usually lack a bowl of natural yogurt covered with fruits, oats and muesli, a very healthy snack. To give it a traditional and more original touch, we suggest you prepare a rice pudding dressed for the occasion, creamy, nutritious and well accompanied by healthy ingredients.
- Ingredients: 120 g of Bomba de Calasparra rice, 1 liter of whole milk, 80 g of sugar, 1 lemon, 1 cinnamon stick, 1 vanilla bean, 1 nut of Soria butter, 1 pinch of salt, necessary water, 200 g of natural yogurt, toasted hazelnuts, marcona almonds, fresh fruit to taste and honey
- Preparation: place the rice in a pot or casserole with the milk, sugar, lemon rind, cinnamon stick and vanilla bean. Heat and bring to a boil, lower the heat and cook slowly until the rice is soft and very creamy, about 45-50 minutes. You have to stir from time to time and watch that it does not dry out, in which case we will add a little water. Remove the cinnamon, lemon and vanilla, add the butter and salt and mix well, letting it cool a little. Add the yogurt and serve with fresh fruit, honey and chopped nuts to taste.
Pancakes with honey and butter from Soria
We always associate the pancakes or Pancakes with the American breakfast of the movies, but in reality its dough is very similar to French crêpes or our pancakes and frixuelos. They are even easier to prepare because the dough is chubby and fluffy, so there is no need to fill them. How can we give them a taste of our land? Very simple, serving them with quality artisan products such as honey and butter from Soria.
- Ingredients: 130 g of flour, 25 g of sugar, 1 and 1/2 teaspoons of baking powder, 1 pinch of salt, 1huevo L, 240 ml of milk, 25 g of melted Soria butter and a little more to grease, honey and cold butter to serve.
- Preparation: we sift the flour with the yeast and salt into a bowl and reserve. Apart, beat the egg with the sugar with a few rods and add the milk and melted butter. Add the flour and mix gently until you have a homogeneous dough. Grease a frying pan or non-stick griddle and heat to medium power. Cook the pancakes adding one or two tablespoons of dough per unit, allowing them to cook for 2-3 minutes, until bubbles appear. We turn with a spatula and brown on the other side for another couple of minutes. We remove to a source and continue until finishing with the dough, and serve with cold butter and honey, letting them melt on the freshly made pancakes.
Scrambled egg toast with ham
In the salty section of brunch there is an indisputable star: the egg. The most international recipe that is always repeated is eggs benedictine with smoked salmon, but we suggest you combine them with the typical toasts to create a luxurious toast with a very ours flavor.
- Ingredients: 1 loaf of rustic bread, 1 clove of garlic, 1 large ripe tomato, 3 L eggs, 2 tablespoons of milk, sliced Iberian ham, fresh chives, salt and extra virgin olive oil.
- Preparation: we cut the bread into finger-thick slices and toast them. We cut the garlic clove in half and rub it on the bread to give it flavor. We cut the tomato and also rub it, without spreading it too much. We beat the eggs with a pinch of salt and the milk in a bowl. Heat a little olive oil in a good non-stick frying pan and add them, over medium heat. Cook stirring with a spatula until they set to taste. We mount the toasts with some slices of ham, cover with the scrambled eggs and serve with chopped chives.
The greenest dish at brunch is usually a good salad that we can also prepare in advance. The only secret to making it delicious is to take advantage of the best seasonal ingredients and combine them with good quality products, such as preserves. We suggest a very Mediterranean salad full of vitamins and healthy fats, light and refreshing and at the same time very nutritious.
- Ingredients: 1 romaine lettuce, oak leaf or trocadero, ripe seasonal tomatoes, 1 small avocado, 1 spring onion, chamomile green olives, 4 white asparagus, 8 sardines in olive oil, 6 Cantabrian anchovy fillets, Provencal herbs, 5 tablespoons of extra virgin olive oil, 2 tablespoons of Sherry vinegar and salt.
- Preparation: cut the lettuce into leaves, wash with water and drain well. Cut the chives into julienne strips or thin slices and leave them in very cold water for 20 minutes; drain and dry gently. We wash the tomatoes and cut them into quarters; We remove the meat of the avocado, we open the avocado, we remove the skin and the bone and we cut it into pieces. Arrange the lettuce in a salad bowl or platter, add the tomatoes, avocado, chives, olives to taste, asparagus, sardines and whole or chopped anchovies. We whisk the olive oil with the vinegar and a pinch of salt and season when serving.
Eggs with potatoes and chorizo
If we want to make a more consistent brunch, we can opt for another classic of these menus, the combination of eggs with potatoes. It is an American and British classic that we can adapt to our gastronomy very easily, changing the bacon for a good local sausage. We are going to adapt the traditional broken eggs to give them a more modern look.
- Ingredients: 4 eggs, 4 Asturian sausages, 6-7 large potatoes, extra virgin olive oil, black pepper and salt flakes.
- Preparation: we peel the potatoes, wash them with water and dry them well. We cut into not very thick slices and finish them drying with kitchen paper. Cook the chorizos in a frying pan without oil until golden brown. Remove and cover the bottom with olive oil, heat and fry the potatoes at medium temperature for about 12 minutes, ensuring that they do not get toasted. Remove and let drain on absorbent paper. We fry the eggs in the same oil, curdling them without a sprig, making sure that the yolk remains liquid. We assemble the portions with a potato base, an egg per person with a pinch of salt and a chorizo that we will have made some cuts.
Flan of sobaos pasiegos
Cantabria is a land of delicious sweets, but sobaos are probably one of its hallmarks and star in thousands of breakfasts throughout the country. With its fluffy crumb and succulent taste of the best butter, who needs muffins or cupcakes? To give them a more sophisticated twist on our brunch, we can turn them into a great flan and serve it as a final dessert.
- Ingredients: 5 L eggs, 600 ml of whole milk, 1 cinnamon stick, 1 lemon peel, 100 g of sugar, 1 pinch of salt, 6 sobaos pasiegos, liquid caramel.
- Preparation: preheat the oven to 200ºC and cover the bottom of our rectangular or round mold with liquid caramel with a ring. We chop the sobaos with our hands and distribute them in the mold. Heat the milk without reaching a boil with the cinnamon and lemon, and let it infuse for 20 minutes. Strain and let cool a little. We beat the eggs with the sugar and salt, add the milk and beat a little more. Pour into the mold, over the sobaos, and bake in a large tray in a bain-marie for about 30 minutes. Let it cold down.
Photos | iStock.com - NSphotostudio picture_istock - Andrey Zhuravlev - PeteerS - efesan - marekuliasz - rodrigobark
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