Floor Suggestions Wedding

Breakfast Brunch Express tasty by Vanessa

Note: You Can Participate to help-beat-sarcoma-a-thon as well Français Materials With

Whouhouuu the movement began to grow and it makes me very happy! After brunch Vero and very British here as a guest star Vanessa and her friendly brunch. For her calves eggs, toast is especially the opportunity to share a moment with a dear friend. Read more below!

Oh yes before moving to Brunch Vanessa, consider attending! Want more info? One click takes you there.

The text and photos that follow are copyrights Vanessa Kitchen

And Vanessa: When Baga's, is always a little party!

She came to this w'end for high tea on Saturday and also because the man was not there, so we took the opportunity to make w'ends girls!

And for the DPJ, if it remains happy with her classic (Nescafe, jam and butter sandwiches), when I prepared breakfast for that change, she treats me and also at the same time!

Bakes boiled eggs (5 min from boiling), one per person.

Prepare hot beverages, a Nescafe to Baga and a green tea from Sikkim to me.

Cool eggs in cold water and break the shell slightly so that cold water enters the egg and helps loosen the shell.

soon as it dipped, hurry to do the rest because the egg must be served warm anyway!

So the ingredients are on the work plan, open, and with the knife thing.

Grill two slices of bread full (bio crossroads, because when it not organic bread crumbs, it's scary to read the ingredient list, really!), spread rapidly a thin layer of pesto dried tomato (not too doses of garlic, this one is perfect click ), then ask a good layer of feta cheese and fresh raw milk of fresh baby spinach, sliced of ham.

There écaler the egg and place on top, sprinkle with pine nuts .

Serve slightly open and the egg before the greedy eyes of Baga.

Publi e by Babeth

Free Watch Aubrey Miles

Eggs and bacon muffins made with love by Vero

Note: You Can Participate to help-beat-sarcoma-a-thon as well With Français Materials

After David's spinach cake (in Français) let us share with You a delicious and simple to put together brunch idea (in French this time). The lovely Veronique de
Kitchen Métisse posted on purpose to help -beat-sarcoma brunch on his blog. Thanks :-)

I am really very happy because a lot of bloggers and bloggers responded to my call :-) Thanks! I'll post your entries gradually. We must let the pleasure last as long as possible is not it? :-)
Interested in participating? It's easy just read this post here.

The text and photos that follow are copyrights Kitchen Métisse


Eggs and bacon muffins

Serves 4
4 muffins (for now, purchased ready, but a little recipe homemade tickle me for a while) - 4 beautiful fresh eggs - 8 thin slices smoked bacon - 4 slices of cheddar

- Preheat oven to 150 ° (th.5)
- Cut the muffin 2. On 4 of the halves thus obtained, arrange cheese slices, then arrange the 8 halves in the oven.
- In a large skillet, dry, put the sliced breast cook until nicely browned. Turn off heat and keep warm in the pan.
- In a large nonstick skillet, melt a knob of butter beautiful.
- If possible, use circles baking (mine are exactly the size of muffins trade, which is brilliantly brilliant!): arrange in the skillet (in twice if your skillet is not large enough, it goes without saying!).
- Break the eggs and pour gently into the pastry rings.
- When the white frozen, gently loosen the edges of the circles of fried eggs with a thin knife. Remove the circles.
- Very gently, using a spatula, flip fried eggs: let them just two or three seconds, so the yellow just freezes, and does not dripping all over as soon as you try crunch your E & WB!

- Dresser immediately: place 2 slices of breast on the half-muffin topped with cheese, then place a fried egg, give it a turn of pepper , top with other muffin half.

And voila!

Publi e by Babeth

Staph Infection Gallbladder

David's Spinach Cake

Note: you can également participer en français, plus d'infos ici.

Today it's Sunday, it's brunch day! And David Lebovitz the most Californian pastry chef living in Paris and and ice-cream magician is sharing a great fluffy recipe for a true Parisian chic brunch.



This blog: help-beat-sarcoma-a-thon is YOUR blog, and I would like all of you the share your story about your favorite Sunday lunch. Do you like to go out for brunch, can you only have your Mum roast? You name it :-) To participate just follow this link .

We're really happy to welcome him here and start our "share your brunch for a good cause" in English. Hope we will be able to feature a lot of YOUR brunches in English as well as we do in French .

Spinach Cake

Ten servings

Adapted from A Platter of Figs and Other Recipes (Artisan) by David Tanis

I liked this very much, but be sure to season the mixture very well, like, more than you think, before baking. I'm curious, and next time I'm going to add small bits of cooked bacon or proscuitto to the batter just after pureeing it in a blender.

David says to simply puree the spinach and custard mix until smooth, but I'm thinking it might be better a little "leafy" so will also blend it to the point where the spinach is fine, but not entirely smooth.

2 medium leeks (you could use two onions, or a bunch of scallions or green garlic instead)
2 tablespoons (30g) butter, salted or unsalted
salt and freshly-ground pepper
2-pounds (3/4kg) fresh spinach, well-washed and stemmed
big pinch of chile or cayenne pepper
whole nutmeg
2 cups (500ml) whole milk
6 large eggs
Parmesan cheese

1. Remove the green part of the leeks, slice each lengthwise, rotate them a quarter turn, then slice them lengthwise again, keeping the end intact. Swish the leeks in a bowl of water until they're grit free, and towel-dry. Cut into small pieces.

2. Melt the butter in a deep pan and sauté the leeks with a little salt and pepper, stirring occasionally, until they're translucent. While they're cooking, cut the spinach into ribbons.

3. Once the leeks are cooked, begin adding the spinach in batches, putting on the lid until the spinach has cooked down, then you can add more. Add salt and pepper as you go, and include a scraping of nutmeg and chile powder during the final batch.

4. When all the spinach is just barely wilted, turn it out into a large bowl (along with any juices) and let cool. Stirring it a few times will speed it up.

5. Preheat the oven to 400F (200C.) Liberally butter a 9- or 10-inch (23-25cm) deep round baking dish. I used a 2 qt (2l) baking rectangular baking dish.

6. Working in batches, puree the spinach mixture with the milk and eggs until almost smooth. (At this point, if you want to add some cooked bacon or chopped proscuitto, you can.)

David recommends adding more salt and pepper here, which is a good idea: you want the mixture pretty well-seasoned.

7. Pour the batter into the prepared baking dish. Grate a wispy layer of Parmesan over the top and bake for 45 minutes, or until a knife poked into the center comes out clean.

Serving: Let cool to room temperature, then serve.

photos and recipe copyright David Lebovitz .

Publi e by Babeth