Favorite recipes of Breakfast restaurateur Masha Didkovsky

Рецепты любимых завтраков ресторатора Маши Дидковской

Vogue.ua asked his heroines to share the favorite recipes of Breakfast. Continues mini-project restaurateur Mary Didkovskiy and her three favorite recipe.

Ingredients:

For two servings.

– 5 eggs;

– 2 tablespoons (or 15 g) butter;

– 50 g cream;

– 50 g of smoked salmon;

– salt and pepper to taste.

Preparation:

1. Cold break the eggs into a saucepan, add the cream and mix gently.

2. On low heat melt the butter and pour the egg mixture, immediately add salt and pepper. Wait a few seconds to mix slightly “privatises” and then begin to gently stir it with a whisk, not beat, but creating the air mass. Salt is important to add at the beginning while the eggs are still hot, otherwise it will not dissolve completely.

3. When the mixture becomes a little moist and shiny, add the torn salmon.

4. I love it when scramble is very delicate, therefore do not allow to get cooked completely remove from fire, stir and spread on a plate. At this time he still zagotavlivali, so it will be perfect when you get to the plate. There is a need to immediately! Before it gets cold.

Serve with crunchy toasted bread and a glass of champagne.

Ingredients:

For two servings.

For garnish:

– 200 g of asparagus;

– 30 g of grapefruit;

– 30 g of orange;

– 1 tsp of vegetable oil.

For hollandaise sauce:

– 200 g of butter;

– 7 egg yolks;

Sol;

– 15 g of wine extract (50 g white wine vinegar 50 g white wine, white pepper, Bay leaf, tarragon).

For poached eggs:

– 2 eggs;

– 15 ml of vinegar 9%;

– 150 ml of water;

– 5 grams of sea salt.

Preparation:

1. Blanch the asparagus in salted water for 8 minutes.

2. In a well-heated pan with olive oil fry asparagus with two sides for 5 minutes.

3. Grapefruit and orange peel and the outer film, disassemble into small pieces.

4. Cook poached egg: break the egg into a small bowl or Cup with low edges to heat the water and add salt to taste and a few teaspoons of vinegar. Water with salt and vinegar, boil on low heat. Then lowered into the water the egg is formed so that it is slightly roasted and wait until the protein begins to envelop the yolk – about 3 minutes. Further, vytaskival out of the water the egg with a slotted spoon and put it on a napkin. You can put in cold water to remove the vinegar.

5. For hollandaise sauce needs to be prepared first wine hood. Next you need to evaporate the hood five times and drain it. Get a nice sour taste pepper and herbs.

6. The butter should be melted on low heat (at a temperature of 80?).

7. On a steam bath, intensive stirring, slowly heat the yolks, the salt, the bulk of the wine drawing. The mixture was heated to 80?. (This should be done on a steam bath to not cooked.)

When the mass thickens, add hot butter, intensively stirring with a whisk periodically and remove from the heat. It is important not to overdo can produce eggs. And the finished sauce has the texture of sour cream and divinely delicious cheese flavor.

8. For filing a spread on a plate the asparagus, top with poached egg, pour all gollandskim sauce and next spread of citrus petals.

Ingredients:

For two servings.

– 4 “real” croissant;

– orange marmalade;

– butter.

Preparation:

1. Get the croissants from the freezer. You need to leave them for 15-20 minutes in a warm place without skvoznyak to croissants a little rastali.

2. Put the croissants on parchment and bake them in the oven for 17 minutes at 180? (ovens are all different, so occasionally croissants need to check).

3. Croissants with your favorite orange marmalade and flavored with butter (not straight from the fridge).

Рецепты любимых завтраков ресторатора Маши Дидковской

Рецепты любимых завтраков ресторатора Маши Дидковской

Рецепты любимых завтраков ресторатора Маши Дидковской

Рецепты любимых завтраков ресторатора Маши Дидковской

Share