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petit-déjeuner – La Gourmandista

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Etiqueta: petit-déjeuner

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

What’s the Best Bakery and Pastry Shop in Paris ?

I come from a land where we originally didn’t eat wheat because it didn’t exist. It is, however, the place where we use corn in so many ways and to such an extent that we dare to say corn is the what Mexico tastes like. But history says wheat, and therefore bread, arrived to my country when we were conquered by the Spaniards. There are several tales about such arrival, but as far as I know and understand, it was Hernán Cortés who requested wheat as part of the essential supplies to be sent in around 1525. And hey, this does not mean in any way that us, as descendants of the Aztecs, do not like bread. All the contrary, we love it. But living in Mexico does not include bread as part of our daily regime, since traditional food mainly requires corn tortillas. I also must add that it doesn’t matter what color they are. We even sometimes require wheat flour tortillas if the dish has its origins in the Northern part of the country, but when we crossed the Atlantic “pond”, our nixtamalized corn did not travel with us, and when I found the imported cornflour to prepare them at a local specialty store, they sold it at the very scary price of 12 Euros per kilo. Now, there is also the 8-tortilla packages that taste like Tex-Mex at 4 Euros a piece, but I don’t like them. Therefore, it became evident that bread was immediately adopted as part of the staple foods at home, unless tortillas were truly imperative for our menu and we either bought them or prepared them, after having personally imported the flour ourselves from Spain. Ironic, isn’t it?

Now, we associate cheese and bread to widely fundamental elements of the French gastronomy, and of course, there are many kinds of breads as per the decree signed back in the 90s stipulating which ingredients each kind of loaf or baguette are to include. Hence, there is pain tradition française (traditional French baguette), baguette parisienne (different to the traditional version and at a fixed price), pain maison (their signature bread), pain complet and semi-complet (whole-wheat or partially refined wheat flour), pain bio (with ingredients coming from organic agriculture which respect the environment and only use pesticides approved by organic agricultural guidelines), pain de seigle (rye)…and many many more, but I think these are the most common ones. And, even when the ingredients are previously defined, each bakery has its own style, specific ingredients, and cooking methods, for being a baker is an art just by itself.

Therefore, as one might imagine, the baker’s craftsmanship is of great importance to the French, and there are bakeries at almost every corner, and as most of the bread -at least in the capital city, and except for what it is sold at supermarkets, most bread is of really good if not of exceptional quality, and so, we all believe the best bakery and pastry shop in Paris is the one located just opposite our own homes. And it is not a matter of going and asking which is the best bread in the store, but of identifying what it is they prepare in a spectacular way when compared to the rest of the bakeries, even when we buy our baguettes at the same place, for it is that little “something” we buy just before we go home.

These are among my favorite stores:

Le Moulin de la Vierge has the best ‘Tarte Tatin’ in the city… I give you my word!

Desgranges has the best ‘palmiers’ (Elephant Ears) on the surface of planet Earth… They ought to put half a kilo of butter in each one. They are well worth the 2 Euros a piece they charge for them.

Laurent Duchêne has beautifully looking pastries which taste like little pieces of heaven. When I put them in my mouth, I understood why he had been awarded the title of “Meilleur Ouvrier de France” (One of the Best Craftsmen in France).

And surely near someone else’s home there might be other award-winning baguette shop, or where croissants are mouth-watering and which I haven’t tasted to date. In the future, I will certainly find other bakeries and pastry shops I will fall in love with and which will find a place in this blog.