You’ll still have time to read the Sunday newspapers with these hearty breakfast ideas.
Instead of toast, make these double-baked, multigrain bread slices a day ahead and store them in a cookie tin or plastic bag. If you leave out the oil, they will be a bit harder. The easy apple pies are a healthful sweetmeat, while the wild asparagus omelette is a hearty dish that will see you right through until suppertime. If you can’t find wild asparagus, use the ordinary kind. Both are in season this time of year.
RECIPES
Easy apple pie
Ingredients (for 6)
700 gr must bread, oil bread (“ladokouloura”) or cinnamon bread
3/4 cup tahini mixed with honey
A little olive oil
6 apples, washed well
Juice of one small lemon
1/5 cup halva, crumbled
3 tbsp sesame oil
1/2 tsp powdered cinnamon
3 tbsp brown sugar
Put the bread in a blender until it is reduced to a powder. Place this in a bowl with the tahini and honey and mix until it forms a paste. Lightly oil six small tart tins and divide the paste among them and refrigerate. Roughly grate the apples, place them in bowl and add the lemon juice to prevent them from turning brown. Sprinkle with the cinnamon. Heat the sesame oil in a nonstick pan, add the apples and sugar and leave for 6-7 minutes over a high heat until caramelized. Remove from the heat. Preheat the oven to 200C. Spread a fine layer of the apples on top of the dough in the tart tin and press down gently with a spoon. Continue with a layer of the crushed halva and a second layer of apples. Bake for 20-25 minutes. Serve sprinkled with a little cinnamon. &?nbsp;&?nbsp;&?nbsp;
Dina Nikolaou
Bread slices
Ingredients
750 gr all-purpose flour
1 sachet dry yeast
1 tsp pepper
100 ml olive oil
5 shallots, finely chopped
1 tsp sesame seeds
1 tsp poppy seeds
3 tbsp sunflower seeds,
lightly roasted
1 tsp nigella seeds
(“mavrokouki”)
Mix the flour, yeast, salt and pepper in a bowl, add the oil and as much warm water as needed to moisten the dough.
Knead the dough, adding a little water if necessary, until it is smooth and elastic. Add the shallots and seeds and knead again until all the ingredients are mixed well. Roll the dough into a ball, cover and leave in a warm place to rise for 40 minutes. Then knead the dough again, divide into three pieces and form into narrow loaves. Place them on a baking tray lined with baking paper, leaving space between them, as they will rise. Cover and leave in a warm place for about 30 minutes and then score the surface, without slicing through the loaves completely. Bake at 175C for about 40-50 minutes. They will not brown, as they don’t contain sugar. When done, lay on a rack to cool. Cut with a bread knife into&?nbsp; 1-centimeter slices and lay on a baking tray or, even better, on a rack above a baking tray in the oven and bake again for one-and-a-half to two hours at 140C until crisp, keeping an eye on them so that they don’t burn.
Evi Voutsina
Wild asparagus omelet
Ingredients (for 6 omelets)
12 “organic” eggs
6 tbsp fresh milk
The tender parts of 2 kg of wild asparagus
(if the ordinary kind, slice in half horizontally)
90 ml olive oil
120 gr Naxos graviera cheese, grated
Salt and white pepper
Beat the eggs with the milk and season. Divide the asparagus into six portions. Saute one portion of asparagus with 15 ml olive oil and 1-2 tablespoons of water in a nonstick frying pan about 28 cm in diameter with a lid. Cover and cook over a high heat for 2-3 minutes. The asparagus should be soft and the water should have evaporated. Add enough of the egg-milk mixture to make one omelet, add a little grated cheese and, when cooked underneath (check by lifting with a spatula), fold the omelet in half and cook for another 2 minutes over a low heat, just enough to melt the cheese. Ideally, the egg won’t have dried completely. Repeat the process until you have all six omelets.
Christoforos Peskias
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