Puglia tomato friselle rusk bread - Traditional breakfast

I've always loved sliced tomatoes on toast, it was my pandemic breakfast of choice. Simply toast, a smear of mayo, sliced tomatoes with salt and pepper.... absolutely my favorite. Sort of a design of my own making, but maybe I saw it somewhere???

Getting to Puglia and waking up to the hotel breakfast on Day 1 was terrific.... cheese, meats, fruits (including one I've never seen, nespole- more on that later) and these yummy tomato toasts. 

Our host,  Elena, was telling us our choices for breakfasts.  She offered frisselle and described as tomato toast,  then said "5, maybe 6 would be right.... I think 6". I was a bit worried, then delighted, when I saw the plate and that they were small. In the photo,  you can see that there are 5... that's because I already put one on my plate and was tucking into a yummy bite. 

Here's my attempt at making it myself for the breakfast when we got to our VRBO a couple days later.

Our host had left us so many things as a welcome gift; fresh orecchiette pasta, jarred pomodoro tomato sauce, the frise (bread rusks), tomatoes, local olive oil, a fresh basil plant, fresh cheese and an assortment of fresh fruit.... oh, and local wine!

The top picture has small frise rusks and the second picture is the larger size. Both are great, but maybe the big ones take a bit more time to soften a bit.

Here's all we did:

12-16 large cherry tomatoes, cut into quarters or eighths

A bit of good olive oil, 2-3 tsp

A big bit of salt

Fresh basil, cut into slivers

A bit of pepper, if you like (and I do)

A couple teaspoons of water

*Some Frise Maltagliate... (dry, light "bagels, AKA "rusks" or bruschetta)

In a medium bowl, cut the tomatoes, drizzle with oil olive and salt. Add slivered basil and pepper.  Give a nice stir and get the 'rusks' ready to go on a plate. 

So our host, through interpretation through his 14 year old niece, told us to make the breakfast,  adding a sprinkle of water. My hubby heard that I should sprinkle the dry bread with water, but I interpreted it to mean that I would add a bit of water to my tomato mixture. I actually think my hubby was right, but honestly, drizzling the rusks with a bit of watery tomato oil also works deliciously too.

Let the rusk sit and absorb the mixture while you get the rest of the breakfast ready to go.  We drank quite a lot of espresso in tiny cups while we prepared our breakfast.

The rusks are in the package behind the bottle of olive oil.  There were more gifts from our host in the fridge: cheese and orecchiette. What a nice gift to leave, everything you need to make yourself a dinner, a snack and a breakfast.

*to make these at home it would be easy to use bruschetta toasts, or leftover French bread toasted/ dried in the oven.  It's supposed to be hard and dry,  hence the sprinkle of water. 

On day one,  here's a photo of our view as we ate breakfast. Not a bad place to start your day. 

Need some regular cooking or travel ideas?  "Like" my Facebook page

Lemon Zucchini Bread

A wonderful moist lemon zucchini bread that is so easy to make!  Original recipe is found here, I made few changes, mainly replacing the sweetened lemon yogurt with regular plain yoghurt instead.

Makes 2 loaves

Ingredients

3/4 cup canola or vegetable oil

1 cup Greek Yogurt, plain

2 Tbsp lemon juice

3 eggs

2 cups sugar

3 cups all purpose flour

1 tsp baking soda

1/4 tsp baking powder

2 tsp lemon zest

1 tsp salt

2 cups grated zucchini, about 1 1/2 medium zucchini

1 tsp vanilla extract

Lemon Glaze

1 cup powdered sugar

1-2 Tbsp lemon

2 Tbsp lemon zest

Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray.

In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.

In a separate bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together. Add dry ingredients into wet ingredients, and mix just until combined.

Add in zucchini and vanilla extract, and stir.

Once combined, divide batter evenly between the two bread pans.

Bake for 55-60 minutes, or until a cake tester comes out clean.

Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.

To make the glaze, Mix lemon juice and powdered sugar together until well combined. With the bread on the cooling rack, pour glaze over the bread. Sprinkle zest over the top of the glaze.

Enjoy!

Raspberry Streusel Coffee Cake

A friend recently came to my house bearing a jam packed gallon zip bag filled with fresh frozen raspberries from her garden. Wow!  That is such a nice gift to get.  I had to think on it... should I make jam, cake, what would be best?

We had a co-worker with her birthday last week, so I whomped this up on Sunday night to be ready to celebrate Monday.  
Woo hoo, it's so fun to have a surprise!  
Except she was sick... 
So while we couldn't celebrate her, however, we did make everyone else quite happy.

This recipe is very adaptable to other flavors and fruits, I might try thin sliced apples with some cinnamon, or blueberries, or heck, why not chocolate chips?  When it's coffee cake, it is always good! I adapted from this recipe from Smitten Kitchen where she originally made this with blueberries.  I mixed powdered sugar with a little cream and drizzled over the cooled coffee cake. In the morning, we had some yummy crunchy icing over the streusel, which was fantastically yummy.

Topping:

5 tablespoons all-purpose flour

1/2 cup granulated sugar

1 teaspoon ground cinnamon

4 Tbsp unsalted butter, cold is fine

Pinch of salt

Cake:

2 cups (less 2 Tbsp) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon table salt

1/4 cup butter, softened

3/4 cup granulated sugar

Zest of 1 lemon

1 large egg

1 teaspoon almond extract (or vanilla)

1 pint fresh, or frozen, raspberries

1/2 cup half and half cream

Drizzle icing or powdered sugar over the top

Heat oven to 375°F. Butter a 9-inch round baking pan (with at least 2″ sides) and dust it lightly with flour; line it with a round of parchment paper.

Prepare the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.

In a medium bowl, whisk flour, baking powder, and salt until combined. In a large bowl, beat butter, sugar and zest together until light and fluffy. Add egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be very stiff, but don’t fret. Fold berries into cake batter until evenly distributed.

Scoop cake batter into prepared pan and smooth so that it is flat. If using walnuts, scatter them on top. Sprinkle with prepared streusel. Bake in heated oven for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before flipping it out onto a cooling rack, removing the parchment paper lining, and flipping it back onto a plate. Dust with confectioners’ sugar, if using.

Do ahead: Cake keeps covered with plastic or foil at room temperature for three days. If longer, it might be best to keep it in the fridge. It gets more moist each day.

A little coffee cake is always a yummy thing to have when you're at work.

Need some regular cooking or travel ideas?  "Like" my Facebook page

Breakfast Cookies- Coconut, Almonds, Chocolate and Zucchini

I've been wanting to try breakfast cookies for a while, because you know...
breakfast cookies!
Yay!
I would be happy to eat healthy cookies to start my day.

I found so many recipes online, with all sorts of ingredients, but I love coconut and I had some zucchini that I wanted to use.  Perfect!  I found this recipe on this cute blog, and only added one thing, nuts!  I felt this needed a bit more crunch, so I added slivered almonds, but walnuts or pecans would be great too. 

Makes 24 large cookies
Ingredients

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

4 Tbsp coconut oil, melted and cooled to room temperature

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup shredded zucchini

2 cups old fashioned oats

1/2 cup sweetened coconut flakes

1/2 cup slivered almonds

3/4 cup semisweet chocolate chips (mini chips)

Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.

Slowly add flour mixture until just combined. Stir in oats, nuts, coconut, and chocolate chips.

Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

I got 24 cookies, and yes, I DID eat a little dough!

Need some regular cooking or travel ideas?  "Like" my Facebook page

Ham & Cheese Croissant Breakfast Bake

I've been watching silly Facebook "recipe" videos...
Sometimes they inspire me, sometimes they gross me out.
This one was intriguing to me, I actually said "who even has croissants hanging around for this dish?", followed by, "what's the fat content of that???".
Folks, these are purely rhetorical questions, no need to answer.

Interestingly enough, we had an early morning party at work the other day.  The organizer did a fantastic job with the menu, all from Costco.  We had Chobani yogurts, granola, fresh fruit, flatbread sandwiches, cheesecake (!) and croissants for our early morning work smorgsbord!  Yum!  Cheesecake at 7am should NOT be discounted... oh yeah, I did it.  

We had scads of leftover croissants!  
I mean, really, why stuff a croissant in your pie hole if you can have all the other delights?  The gal asked, "what should we do with these?".  Then it hit me, the silly little video that included ham and cheese layered in croissants, doused with beaten eggs and cream and topped with more cheese then baked to a cheesy delight!  Yes!  
So, of course, I took them for another breakfast meeting the next day (you have to keep your energy up if you're going to build airplanes!) and,.... viola, breakfast party to go!

You can make this the night before and let it sit with the beaten eggs on it, it will be good to let the croissants soak up the eggs and cream mixture.

Serves 6-12 (you could cut each croissant in half...)
Ingredients

6 croissants
6-12 thin slices of ham (you could double up the slices...)
6 slices of cheese (any kind, I used cheddar)
8 oz. grated cheese (any kind, I used cheddar)
Dijon mustard
8 eggs, beaten
1 cup of half & half cream
Salt & pepper

Start with a greased 9x13 dish.
Cut the croissants in half, add a little schmear of Dijon on one side.  Add the ham (I folded mine in half) and then add the cheese.  Please each in the dish.

Beat the eggs and cream until well mixed, add a bit of salt and pepper.  Pour over the croissants.  Chill until ready to bake. 

Bake at 30 minutes at 350 degrees.

Need some regular ideas?  "Like" my Facebook page

Blueberry Lemon Bread

Loaf, what a word.
Loafer
Loafing.
The more you say it, the weirder it gets.
That's why this is called Blueberry Lemon Bread instead of "loaf".
This is a delicious and super easy bread to make.

Adapted by a Taste of Home recipe, linked here. 
 

Makes 1 loaf

Ingredients

1/3 cup butter, melted

1 cup sugar

3 Tbsp lemon juice

2 eggs

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk, or milk

1 1/2 cup fresh or frozen blueberries

2 Tbsp grated lemon peel

GLAZE:

2 Tbsp lemon juice

1/4 cup powdered sugar

In a large bowl, beat the butter, sugar, lemon juice, lemon peel and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries. I used an additional tablespoon of flour to dust the blueberries before mixing them in.  In theory, this should help them disperse throughout the bread and not sink to the bottom.

Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for about 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Combine glaze ingredients; drizzle over warm bread. Cool completely. 

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Need some regular ideas?  "Like" my Facebook page

Chorizo Baked Eggs

Some days you just wake up spicy!
Yesterday was one of those days.
Slept in late, enjoying the middle day of a three day weekend.  
Yay, I love that.

I loved these Italian Caprese Baked Eggs, but I wanted something spicier, plus I had a lb of chorizo sitting in the fridge.  So this dish happened.
There are many ways that you could change this up, so have some fun and create something delicious!

One note, even if you want your eggs fully cooked, I'd recommend not over cooking these.  They come out of the oven so hot, you need to let them sit and a cool a bit to you don't burn off your mouth.  Ask me how I know...
As they sit and cool, those eggs continue to cook.  Take them out when the white is still a bit giggly.

Makes 2 big breakfasts
Ingredients

1 cup onions, diced
1 Tbsp olive oil
6 oz chorizo, bulk
1 canned chipotle pepper, minced
1 cup canned tomatoes, pureed
1/2 cup cherry tomatoes, cut in half (optional)
Salt & Pepper
4 eggs
1/2 cup cheddar cheese, grated
Green onions, for garnish
Toast for serving

Preheat oven to 375 degrees

Cut up the onion and fry up with the chorizo until the onion is soft and the meat is cooked through.  If you have a lot if fat in your chorizo, it would be best to drain it now.  My chorizo was not too much, so that was great.  

Here's the meat and onions.

I added one chipotle pepper in adobo sauce.  The pepper is very easy to mince up very small.  Pick a small one as they can be spicy.  Or, you can omit this pepper altogether. 

Add the tomatoes and tomato puree.  Cook for 4-5 minutes until the cherry tomatoes start to soften.  Add salt and pepper to taste.

Add sauce to baking dishes, or you could cook this all in your cast iron pan.  Make a small "hole" and crack an eggs into each one.  Top with cheese and bake for about 12-15 minutes, depending on how you like you eggs cooked.  

One NOTE, let the baked eggs cool for about 4-5 minutes before serving, and remember the eggs will continue to cook during that time.  It's best to take them out when they are a bit undercooked.  Serve with toast.

Here they are when I took them out of the oven.  Sprinkle with green onions before serving.  Maybe a little sour cream on the side, if desired.

Need some regular ideas?  "Like" my Facebook page

Savory Parmesan Dutch Baby Breakfast

I'm not too much of a sweet breakfast person, so while I love traditional Dutch Babies served with powdered sugar, it's just too much some days.
I felt this would be perfect for a nice relaxing Sunday brunch, and had to give this a try.

The Parmesan cheese on the top bakes into a glorious crunchy, salty topping for the puffed and golden eggs.  A squeeze of lemon, a touch of hot sauce (if you are like that... I definitely am!), and enjoy!

Here's a close up of the top after removing from the oven. 
Yum!

This one was good enough to satisfy for a light Meatless Monday dinner too!


I saw this New York times article and I couldn't wait to try this. I didn't change much of anything in this recipe, though I did sub whip cream (1/2 cup, 1/4 water) for the 3/4 cup of whole milk.

Note:  I used a 10" cast iron pan and it almost went over the top!  Maybe put a cookie sheet below your pan, just in case.

 
Serves 4-6

Ingredients

1 cup plus 2 tablespoons all-purpose flour

½ teaspoon kosher salt

½ teaspoon ground black pepper

8 large eggs

¾ cup whole milk

2 tablespoons finely chopped fresh thyme

2 tablespoons minced chives, parsley or tarragon

6 tablespoons unsalted butter

¾ cup grated Parmigiano-Reggiano or Gruyère

Flaky sea salt, for garnish

Sriracha, for serving (optional)

Lemon wedges, for serving

First, grate your Parmesan. I love to use my microplaner for super soft fluffy mounds of hard cheeses.

Heat oven to 425 degrees. In a large bowl, whisk together flour, salt and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.

Melt the butter in a heavy 12-inch ovenproof skillet over medium heat. Let it cook until it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that butter coats bottom of pan.  Be sure not to burn it, go low and slow.

Pour batter into brown buttery pan and scatter cheese and flaky salt over the top. Here's what mine looked like.

Bake until puffed and golden, about 23-5 minutes. Serve with sriracha and lemon wedges on the side.

Need some regular ideas?  "Like" my Facebook page

Morning Glory Muffins

And in the morning, I'm making muffins!
Okay, so maybe that quote from Shrek is actually "in the morning, I'm making waffles!"

Here's an easy to way to prep ahead for making fast and easy muffins in the morning. 

A friend of mine gave me her recipe that she makes regularly, and I blogged about it last September (find recipe here).  But, I kept thinking about it because I still had half a box of All- Bran cereal in the pantry and also that I liked a muffin called "morning glory" at a local bakery that included carrots.  So, I decided to have another go at it with carrots, and maple syrup.

These muffins were moist and sweet and delicious too.

Makes about 24
Ingredients 

1/2 cup real maple syrup

1 cup boiling water

3 cups All Bran cereal

1 cup of sugar 
1/2 cup butter

2 eggs

2½ cups flour (you can substitute ½ whole wheat)

2½ teaspoons baking soda 

½ teaspoon salt
1 cup finely grated carrots

2 cups buttermilk 

3/4 cups chopped walnuts

Pour hot water and maple syrup over All Bran and let set to cool.

Cream butter and sugar, add eggs and mix well. Mix together with a fork the flour, salt, soda. Add alternatively the buttermilk and flour mixture. Blend in cooled All Bran, carrots and walnuts. Batter can be used immediately or cover and stored in the refrigerator until ready to use (I get mine ready the night before and bake them in the morning. Spoon batter from container without stirring into greased muffin pan (or use muffin papers). Bake at 400 degrees in a preheated oven for 20 minutes.

Need some regular ideas?  "Like" my Facebook page