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breakfast – La Gourmandista

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Etiqueta: breakfast

The Granola of the House

I know, I know. My title today is suuuuper cheesy and obvious. I DON’T CARE. This is our granola at home. It is the one we have for breakfast EVERY DAY. And I promise you it’s delicious. Okay, let’s try this once more. I think I might have overreacted.

Today I’m sharing a recipe we completely love at home. It’s actually part of our every day breakfast. As a matter of fact, every time I prepare it -every 10 days or so, I make a double batch and it’ll be good for those ten days only. I mus confess that sometimes I will eat my fruit just because I want the granola. I’m going to ask my husband if he is more disciplined, or if he does the same, haha!

Now, let me tell you a bit about how I got to this delicious mix. Well, I think it’s delicious. I hope you get as big a hearty pamper when you have it as well. When I started reading the labels of everything I was buying at the grocery store, I started becoming conscious about all the ingredients in the products we didn’t need to eat. I have stopped buying many if not all of those products and they haven’t found their way back home. But let us focus. We can talk about that some other time.

Then, at work we needed one day some granola and my chef proposed that instead of buying it, we taught the children to prepare it by doing a quick demonstration. We agreed then on the ingredients and prepared it every chance we got. The kids were at awe and the parents came back to ask for the recipe since this one wasn’t on their recipe packets they each received after class. Everyone who asked me, got it verbally. I then immediately decided to do the same at home.

So, this is the recipe I ended up writing according to our dietary needs and taste. You may adjust it to more or less cereal or grains as per your habits.


Some might say this is a keto recipe. Others will think it's paleo. And yes, there will be those who will classify it as low-carb. For us, it's simply our recipe of the house. If you want to adapt it to your taste, go ahead. Don't hesitate!

  • Big Bowl
  • Measuring cups and spoons
  • Baking sheet
  • Clear glass jar with lid (Mason Jar or similar)
  • 1 cup rolled oats
  • ¼ cup almonds
  • ¼ cup pecans
  • ¼ cup walnuts
  • ¼ cup hazelnuts
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon chia seeds
  • ¼ cup shredded coconut (unsweet)
  • ¼ cup craisins
  • ¼ teaspoon salt
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla essence
  • 1 tablespoon grapeseed oil
  1. Add all dry ingredients (rolled oats, almonds, pecans, walnuts, hazelnuts, pumpkin seeds, sunflower seeds, chia seeds, shredded coconut, craisins, salt, and cinnamon) to a big enough bowl and mix.

  2. In a smaller bowl mix the vanilla essence, grapeseed oil, and honey.

  3. Incorporate the liquid mix to the dry ingredients and mix well. Place on a baking sheet with parchment paper.

  4. Bake for about 25 minutes. It should get golden toasted.

  5. Take out of the oven and let it rest for 10 minutes. You may serve it or use it immediately or you may store it in an airtight glass container such as a Mason Jar once cooled down.

Preheated oven at 140°C (325°F)

breakfast, cereal, granola

Chilaquiles with Chicken and Salsa Verde

In the past I have already written around here about chilaquiles, how much I like them, and how my dad used to prepare them for me and my sister as children. They would pamper our souls. Today, even when some would think this is the easiest recipe or that one wouldn’t even need one, I share it because a friend from far away lands asked me for it. I am guessing she wants to pamper her family members as well with a little Mexican bite. For me, chilaquiles are something that can be prepared for any meal. We at home, however, will prepare them for a weekend breakfast or brunch 90% of the time. But I could honestly eat them every day any time of day.

Now, I don’t like them extra spicy, so, if you do, be sure to add more chili peppers than the ones I’m suggesting. I am sure many will think this is not spicy at all, but hey, don’t judge. We all like and tolerate different levels of spiciness in our foods.

I’ve also got to mention that this is a version I hope anyone can prepare anywhere in the world as easily as possible. So, please read the tips at the end of the recipe. You’ll see some very useful hacks.

Lastly, I like salsa verde a lot, but if tomatillos aren’t available where you’re located, you can always do a salsa roja using tomatoes. I dare to say that during this time of the year it might even be more attractive. It’s at peak season.

Chilaquiles with Chicken and Salsa Verde

Breakfast, brunch, lunch, or dinner. With a fried egg or some carne asada and refried beans on the side. I bet you all my allowance that it will conquer anyone's taste buds.

  • Chopping board
  • Chef's Knife
  • Baking sheet
  • Blender
  • Pot with lid
  • Turner or Rigid Spatula
  • Kitchen Spoon

For the salsa verde:

  • 600 g tomatillo
  • 2 fresh serrano peppers ((if unavailable, you may use jalapeños or even thai chilis, just beware of their different level of spiciness))
  • 1 onion (cut in 4)
  • 2 cloves garlic
  • 1/2 bunch cilantro
  • Salt
  • 50 g olive oil

For the chilaquiles:

  • 12 corn tortillas (cut in squares or triangles (it's even better to leave them the night before getting dry on your kitchen counter after you cut them))
  • 1 chicken breast (cooked and shredded)
  • 1/2 onion (finely chopped)
  • 120 g crème fraîche or Mexican crema
  • 200 g shredded mozzarella cheese (to melt)
  • Frying oil
  • sea salt (to season)

To Decorate:

  • 1/2 onion (cut in rings)
  • 1/2 bunch cilantro (finely chopped)
  • 100 g cotija, fresco, or feta cheese

Prepare the salsa:

  1. In a baking sheet set your tomatillos, onion, peppers, and garlic cloves. Drizzle the olive oil and add a pinch of salt.

  2. Roast in a preheated oven at 200 °C or 400 °F. Be careful so nothing gets burnt. Take ingredients out of the oven as they get roasted. First, I take out the garlic cloves. A few minutes later the serrano peppers, and lastly the onion and tomatillos. I will leave the lot about 40 minutes in total.

  3. Pour everything in the blender. Add the cilantro and blend everything. Be sure the sauce is smooth. Verify your seasoning with a bit of salt f you need to.

Prepare the chilaquiles:

  1. In a big enough pot, fry the tortilla triangles or squares to make chips. I suggest you do this little by little so that all your chips are crispy and not soggy. Let them dry on a paper towel. Repeat this step until all your tortilla chips are crispy.

  2. Sauté the onion. Add a pinch of salt. Whenever the onion is transparent, add the salsa verde and let it cook for a moment.

  3. Add the chicken and the tortilla chips. Mix it well to incorporate everything making sure everything is well covered with the salsa.

  4. Add the crema or crème fraîche and the cheese on top. Let it melt for a few minutes at a very low heat.

Serve the chilaquiles:

  1. Serve and decorate with some fresh onion rings, a little feta, cotija, or queso fresco (whatever you have at hand), and a little freshly and finely chopped cilantro.

  • I normally serve chilaquiles with a fried egg and some refried beans if I’m serving them for breakfast or brunch. At lunchtime, I will serve some carne asada and cactus salad on the side. 
  • If I’m being a little lazy to prepare the fried tortilla chips, I just buy them from the store. 
  • And if you want to open a jar or can of salsa… that’s fair as well. Just be sure to adjust seasoning, and if it’s necessary, add some freshly and finely chopped cilantro. Don’t hesitate. It’ll make it way better. If the cilantro you add dries out a bit the salsa, add a little chicken stock, veggie stock, or even water to arrive to the desired texture.
Breakfast, Brunch, Dinner, Side Dish
chilaquiles, Mexican Comfort Food, Mexican food, tortilla

Recipe : Fresh salmon carpaccio

Having fish for breakfast was something I never thought I would do. As a child, it was not only weird, but I was repulsed by it, and since no one in my family had it, let’s just say it was easier to ignore when offered. Then, one day I went to one of those pompous ‘brunches’ for some festivity. I guess I must have grown up; I had become an adult. I can’t explain what happened. The smoked salmon tray suddenly seemed appealing to me at 10:30 AM. The way it was offered in this restaurant was quite traditional, nothing very creative, however, the idea started to make sense in my head. As the years passed by and I started acquiring my own manias, I began experimenting with it at home. It suddenly became part of the weekend breakfast menus, an appetizer at lunch time, and even an option for a light dinner during the summer. It’s something simple and delicious. I hope you enjoy it!

Salmon Carpaccio

Simple and super nutritious. It is prepared in a jiffy and it can be served practically at any time of day.

  • Chopping board
  • Chef's Knife
  • Lemon Juicer
  • 200 g smoked salmon (preferable wild)
  • ½ onion (finely diced)
  • ½ bunch chives (finely chopped)
  • 3 sprigs fresh dill (finely chopped)
  • 1 dash Olive or avocado oil
  • 1 Lemon (juice)
  • Salt & Pepper to season
  • 6-8 slices Ryvita or Wasa Crispbread (or toast)
  • 100 g Cream cheese
  • ½ avocado (optional)
  1. In a serving platter, arrange the finely sliced smoked salmon in one layer and top with the finely diced onion, the finely chopped chives, and a bit of the dill leaves.

  2. Drizzle the lemon juice and a little olive oil, however, should you feel the flavor of the olive oil is too strong, try with grapeseed oil.
  3. Season with salt and pepper and let marinate for 5 minutes.
  4. Once at the table, serve it with or on top of Ryvita, Wasa or toast with smeared cream cheese.
  5. Sometimes I add a little avocado.
Breakfast, Brunch, Dinner, Starter
breakfast, brunch, carpaccio, dinner, homey, lockdown2020, salmón, starter

How to make a Delicious Italian Frittata

My mother used to say that the only way I wouldn’t eat eggs is raw. Nowadays I am actually not that sure that statement would be true though, since there are sauces and dressings which have raw egg or egg yolk in their ingredient list, and I enjoy them. Soy maybe this would be debatable. Of course, it is no secret that half the planet (just like me), likes having one way or another for breakfast or lunch an egg-based preparation, mainly chicken eggs.

Now, this recipe was prepared mainly while trying to find new things to taste during the quarantine that would allow us to not miss going out to restaurants. It is a good idea, I think, for a weekend breakfast. I have to say, however, that I prepared it in a cast iron pan because I like to start cooking a frittata in my stove top and finish it in the oven.


A recipe that can be easily adapted to the taste of the person having it by changing the veggie selection. This was my first version at home. Now, I do it with whatever I have available in my fridge.

  • Chopping board
  • Chef's Knife
  • Medium bowl
  • Whisk
  • Cast Iron pan or nonstick which can go into the oven
  • Spatula
  • 6 eggs
  • 30 ml whole milk (or heavy whipping cream)
  • 1 leek
  • ½ red onion
  • 250 g cremini mushrooms
  • 1 clove garlic
  • 150 g mild cheddar
  • Herbs to decorate (parsley, chives, chervil)
  • Salt and pepper
  1. Finely slice the leeks, onion and mushrooms. Finely chop the garlic clove.
  2. In your cast iron pan (or a nonstick pan that may go into the oven), sautée your veggies using a little olive oil. Start with the onion, then add the leek, and finish with the mushrooms. Season with salt and pepper. Add the garlic to aromatize.
  3. Separately, in a bowl, mix the eggs, heavy cream or milk, and cheddar. You don’t need to whisk a lot, just mix the lot so that it becomes more or less homogeneous and incorporate into the pan.
  4. With the help of a silicone spatula mix everything so that the egg and the veggies are well incorporated. If you want to add additional cheese on top, this would be the time to do so.
  5. Leave your pan on the stovetop until the edges start to dry out. When said edges start to separate themselves slightly from the skillet, take it into the oven for about 9 minutes or as long as it takes for the eggs to become fluffy and look cooked all the way through.
  6. Take out of the oven, let the frittata cool down and decorate with the herbs roughly chopped.

Preheat your oven at 220°C (425°F)

Breakfast, Brunch
breakfast, brunch, lockdown2020, stay home

Mexican Breakfast Options: Fruit, Cereals, and ‘Chilaquiles’

When the clock strikes 8 in the morning, the day at home begins. It’s when the smell of coffee spreads through the air and we can sit down at the table and share a moment of calm before beginning the daily hustle, even when at times it’s only a sensible portion of papaya with yogurt and another one of plain oats.

As a child, my dad was the one in charge of preparing our first meal of the day. He used to say that we could not go to school without breaking our fast. However, his Sunday morning breakfasts were particularly memorable, for he served his very own green salsa chilaquiles. If I close my eyes, I can almost taste those crispy tortilla chips covered in green salsa, crème fraîche, and chopped onions with grated cheese on top. Now, life has changed, and I am the one in charge of adorning the dining room table. Thus, when I plan to pamper family and friends, I try my best to let them savor any craving they may have, regardless of what or how abundant it may be.

People in Mexico City tend to skip breakfast quite frequently because of their being in a hurry all the time. I don’t like that. It makes me feel sad, and even though my perception is that the most popular breakfast is composed of eggs prepared in an infinite variety of ways, I believe my country has an enormous range of mouthwatering traditional tortilla and corn flour-based comfort food which suit marvelously the hearty breakfast we Mexicans are famous for, and even to take care of the hangover one might be suffering after last night’s party.

My Homey Pancakes: Easy Peasy and Delicious

I’ve been very absent, I know it. But in my defense, someone once told me that when one is learning new stuff, it is important to listen, learn, see, and mute oneself for a moment, and later be able to share what one is learning. Therefore, I shall be sharing again little by little some of the culinary creations this kitchen has learnt how to do from scratch all over again or just discovering.

Since I arrived to the land of crêpes, it was evident that finding the American version I was used to preparing a mouth-watering Sunday breakfast which came in a box marked Betty Crocker, Aunt Jemina, Bisquick, and the sort, would be a very complicated mission. I once found something which I thought might work; only it didn’t. The texture wasn’t as fluffy as the ones my dad used to prepare. I tried once and again different recipies. I finally came across this recipe by famous chef Nigella Lawson: American Breakfast Pancakes.

The result was much better, I have to say, however, I made some modifications to my taste and habits, and below share my version. This is what my craving was calling for.

Homey Pancakes

I don't think I know anybody who doesn't like pancakes. We may have different names for them, but we all like them. This is a version based on Nigella Lawson's but edited to my taste. I hope you agree with me.

  • Bowl
  • Silicone spatula
  • Medium skillet or griddle
  • Turner or Slotted spatula
  • 225 g all-purpose flour
  • 20 g baking powder
  • 4 g granulated sugar
  • 1 pinch salt
  • 300 ml almond milk
  • 2 eggs (slightly beaten)
  • 30 g unsalted butter (melted)
  • 1 dash vanilla essence
  1. Mix all dry ingredients in a bowl (flour, baking powder, sugar, salt) and make a well.
  2. The rest of the ingredients are to be put in the center of the well (milk, egg, butter, and vanilla).
  3. Work your way with the help of a spatula from the center of the well towards the outside mixing the ingredients into a homogeneous batter.
  4. Melt a little butter in a skillet, or spray non-stick aerosol -although I personally prefer butter- and pour a bit of the batter with a ladle. Another option is to pour all the batter into a jar, and then pour a bit into the skillet.
  5. When the pancakes are bubbly and almost dry, turn it. It’ll need an extra minute or so to be ready.
  6. To serve them, you can put some crunchy bacon on the side or chopped fruit. Also, you can add some finely chopped pecan nuts to your batter. Very tempting, and delicious!
Breakfast, Brunch
American Cuisine, breakfast, brunch, Homemade

Thirty Years Later

During this European Adventure, and as I have been sharing with you in my previous posts, many faces, new and not so new, have shared a moment or two with us during their visit to the City of Love. For that, we shall be eternally grateful. Thank you for making us part of your European visit.

Today, I want to finish my series on friends and visitors with one that I am sure I will never forget. It was September, 1981 and started going to the big kids’ school. It was big and scary, but it was alright, I couldn’t deny it. I really didn’t like my teacher, she screamed a lot, however, I remember liking the place altogether. My dad dropped me off every day a bit before 8:00 AM. Some say that it is in the school years where one creates the strongest links with friends, and this encounter is probably one of those which proves it right.

I don’t actually remember how we became close, but I do remember she and I, together with another girl were a little harmless gang. And I dare to call us that because we spent a lot of time together, even our mothers were really good friends. Anyway, come the end of first grade the three of us went to another school for an admission test. We were all accepted, but I was the only one who didn’t change schools. I never met with them again. They were lucky; they continued to share classrooms.

Then, Facebook came, and I most probably don’t need to say much more. Little by little we re-connected, but never even talked about getting together. We each had our lives and we didn’t take a moment to think about re-uniting.

Later, the big move. I find myself on the other side of the Big Blue, and what happens? Well, one of the girls announces more than two years after I have been in the land of Astérix & Obélix that she’s coming. I react sending her a message to meet with her. She answers, but I never get the message. We try again before she returns to Mexico. We succeed!

The morning of the meeting I woke up, got ready, and honestly I don’t know where time went or what I did. It was late, and I was angry at myself… I WAS LATE, GODDAMN IT!

In order to arrive as fast as possible I grabbed a cab and manage to be there only a few minutes after the rendez-vous. It was only 9:35AM or so. She hadn’t arrived, whew! The hostess showed me to a table and I patiently sat down to wait for her while chatting with another one of our school friends via Whatsapp in Dublin. What a crazy world we live in now, I thought.

A moment or two later, she was there. She approached me by my first name. I turned a bit surprised; I recognized her voice. Astonishing! No time had passed? Yes, it had been thirty years since we had last seen each other. We sat down to have breakfast. We couldn’t stop talking. Our conversation was about everything, every one, about life, about success, failure, what we have done in life so far, what we haven’t done, we talked about our parents, our siblings; everything. When we realized being hungry again it was undeniable, it was a bit after 2:00 PM. We decided to leave and go elsewhere. Walked straight ahead, then left, probably also right. Suddenly, we were in front of the Opera House, where we decided to enter a little sandwich place on the corner of the street, since literally we just wanted to sit down again and keep on talking. By 5:00 PM I had to run and take care of the errands of the day before dinner. Time had flown so fast.

We agreed to meet again, hoping for it to be sooner rather than later. I promised to call her next time I visit Mexico; we cannot get together every 30 years, and hey, maybe this time we’ll talk the third musketeer into joining for old-time sake.