EST. MMXVI | MÉXICO
BREAKFAST
Granola
Ingredients
2 cups of oats
1/4 cup of amaranth
1/2 cup of pecans
1/2 cup of almonds
1/2 cup of peanuts
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of cranberries
1/2 cup of golden raisins
1/2 cup of shredded coconut
1/2 cup of honey
1/4 cup of coconut oil
Procedure
1. Preheat your oven to 180˚C.
2. In a sauce pan melt the oil and the honey.
3. In a bowl mix the oats, the amaranth, the pecans, the peanuts, the sunflower seeds, the pumpkin seeds and the shredded coconut with the mix of coconut and honey.
4. In a baking sheet lined with parchment paper, put the oat mix and bake for 30-40 minutes until golden brown. Every ten minutes give a mix. When 30 minutes have passed, add the cranberries and the golden raisins.
5. Once it is done, let it cool, and store in an air tight container.
Breakfast Tacos
2 tacos
Ingredients
2 eggs
2 corn tortillas (recommended Habenitas made with oats, corn and faba beans)
50 g soy sausage
1 tbsp of milk
1 tsp of olive oil
1 tbsp of queso fresco
1/2 cup of arugula
1/4 of an avocado
1 tsp of lemon juice
Salt and pepper to taste
Procedure
1. Heat up a pan with some olive oil.
2. Chop up the soy chorizo and fry it.
3. In a bowl beat up the the two eggs with the milk and add some salt and pepper.
4. Cut the tomato and the avocado into thin slices, and dress the arugula with the lemon juice salt and pepper and a drizzle of olive oil.
5. Pour the eggs into the pan with the chorizo and cook until they are fully done.
6. In another pan heat up the tortillas, until they are a bit crispy on the edges.
7. To assemble, place a tortilla on the plate, then half of the eggs, some tomato slices, half of the avocado as well as the arugula, and sprinkle on top some of the queso fresco.
8. You can add some salsa on top to finish it up.
The Cuban
toast Ideas
The fancy one
Ingredients
1 piece of bread
2 slices of turkey
1 tsp of dijon mustard
3 cornichons or 1 tbsp of pickles
Procedure
1. Toast the piece of bread.
2. Cut the pickles into thin slices.
3. Put the two slices of turkey on the bread, spread the mustard and add the sliced pickles.
Ingredients
1 piece of bread
3 slices of parma ham
3 figs
1 tbsp of goat cheese
Procedure
1. Toast the piece of bread.
2. Cut the figs in half.
3. Heat up a frying pan; caramelize the figs cut side down, until they are golden brown.
4. Spread the goat cheese on the piece of bread, add the slice of parma ham on top and the figs cut side up, garnish with some greens.
The vegan
Ingredients
1 piece of bread
1/2 of an avocado
1/2 of a cucumber
1 tsp of red onion or shallot
1 tsp of olive oil
1 pinch of hot pepper flakes
Salt and pepper
Procedure
1. Toast the piece of bread.
2. For the avocado rose peel the avocado and start cutting very thin slices across the avocado and leaving the avocado in the original shape. Stretch the sliced avocado in a line and start rolling the avocado until you have a rose shape.
3. Cut the cucumber and the onion or shallots into thin slices.
4. Arrange the cucumber on the toast and place the avocado rose on top. Sprinkle the onions or shallots.
5. Add the hot pepper flakes and add salt and pepper.
The Norwegian
Ingredients
1 piece of bread
1/2 of an avocado
50 g smoked salmon
1 tsp of cappers
1 tsp of olive oil
1 tsp of lemon
1 tsp of dill
Salt and pepper
Procedure
1. Toast the piece of bread.
2. For the avocado rose peel the avocado and start cutting very thin slices across the avocado and leaving the avocado in the original shape. Stretch the sliced avocado in a line and start rolling the avocado until you have a rose shape.
3. Place the slices of salmon on the bread, on top the rose, then the cappers scattered and the dill.
4. Drizzle with the lemon juice and the olive oil and add some salt and pepper to the avocado rose.
The mexican
Ingredients
1 piece of bread
1/2 of an avocado
1/2 cup of canned corn
1 tsp of lemon juice
1/2 tbsp of chopped cilantro
Salt and pepper
Procedure
1. Toast the piece of bread.
2. In a bowl mash the avocado and season it with salt and pepper.
3. In another bowl mix the corn, the cilantro, the lemon and add salt and pepper to taste.
4. Take the toast and spread the avocado mash, and on top put the corn mix.
5. Finish it of with a leaf of cilantro
The italian
Ingredients
1 piece of bread
1/2 of an avocado
1 tomato
1/4 cup of arugula
1 tsp of olive oil
1/2 tbsp of lemon juice
3 basil leafs
Salt and Pepper
Procedure
1. Toast the piece of bread.
2. In a bowl mash the avocado and season it with salt and pepper.
3. Chop the tomato into bite size cubes.
4. Roughly chop the arugula and the basil.
5. In a bowl mix the arugula, the olive oil the lemon juice, the tomato and add salt and pepper to taste
6. Take the toast and spread the avocado mash and add on top the tomato mix,
The green and white
Ingredients
1 piece of bread
1/2 of an avocado
1 spring onion
1 tbsp of feta cheese or queso fresco
Salt and Pepper
Procedure
1. Toast the piece of bread.
2. In a bowl mash the avocado and season it with salt and pepper.
3. Slice the spring onions into thin rings.
4. Take the toast and spread the avocado mash; on top put the spring onions and crumble the feta or queso fresco on top.
The basic spicy
Ingredients
1 piece of bread
2 eggs
1/2 of an avocado
2 slices of turkey
1/2 a spring onion
A pinch of granulated garlic
A pinch of cayenne pepper
A pinch of hot pepper flakes
1 tbsp of vinegar
Salt to taste
Procedure
1. Toast the piece of bread
2. In a sauce pan heat some water with the vinegar. Once it comes to a simmer, take a spoon and start swirling around the water to create kind of a tornado; add the eggs so the egg white folds itself around the egg and creates a round shape. Cook between 3-4 minutes. Or instead of poaching the eggs, the eggs can also be fried and it will also be delicious.
3. In a bowl mash the avocado, add the granulated garlic, the cayenne pepper and a pinch of salt and mix.
4. Chop the spring onions and set aside.
5. To assemble; take the piece of toast, spread the avocado mash, add the slices of turkey, and on top the eggs, and finish it with the spring onions and the hot pepper flakes.