What to Cook for Breakfast: Vogue UA Editorial Recipes |  Vogue Ukraine

What to Cook for Breakfast: Vogue UA Editorial Recipes | Vogue Ukraine

Vogue UA editors share their favorite breakfast recipes.

Bagel

Posted by: Culture Editor Daria Slobodianik

This deluxe recipe was brought to me by my colleague, former Vogue UA Deputy Editor-in-Chief Paulina Mitlochuk. According to Polina’s recipes, I bake American cookies with molasses and ginger, oatmeal cookies with nuts, brownies and, most often, bread. This is the breakfast of choice for my husband, mom, friends and a relative who still doesn’t think that such amazing cakes – as in a traditional American dinner – can be baked on their own at home and I’m sure I’m cheating somewhere.

A very simple bread recipe. It takes about 15 minutes for everything – that’s right, I’m not one of those who cook long and hard, but there are actually four ingredients, two of which are salt and baking powder

Ingredients:

1 cup Greek yogurt (250 ml)

1 cup flour

3/4 teaspoon salt

1.5 tsp baking powder

cooking

When the dough is kneaded (attention – it sticks), divide it into 4 parts and roll the sausage. In Paulina’s recipes, it should be 2 cm in diameter. The first time I did it, but the bread came out very thin and “thin”, which is not the case – it should be well plump. So feel free to roll the sausage a little wider. Connect the ends, put the buns on a baking sheet (on baking paper). From above you need to grease with whipped protein and sprinkle with sesame and poppy seeds (required!). Bake in the oven at 175 degrees for 25-30 minutes, checking as you go.

I usually serve bread with any soft cheese and salmon, and my husband eats with pat and even jamon. You can try fig or tangerine jam, it all depends on your imagination.

eggs benedict

Posted by: Beauty Editor Alena Ponomarenko

At Hoxton Paris, Benedict eggs are listed as “Benny’s eggs” in the menu. Now I also use this name, the village in the language, as they say.

Cooking – very simple, laurels – as if he had cooked something from molecular cuisine. I’ve simplified the recipe to the absolute: no plastic bags, no expensive utensils, and no oiled parchment cones. Just a small saucepan, water, an egg and a timer.

Ingredients

an egg

salt

A few drops of vinegar (optional)

cooking

Take a fresh egg (look at the date of manufacture; if you are interested, you can Google folk methods for determining freshness).

Crack the egg into a small strainer and let the liquid protein drain

In boiling water, gurgle gently over low heat, gently but quickly releasing the egg. If you want additional passes, you can first add a few drops of vinegar to the water (just do not overdo it, otherwise bad cooks will have a bad taste in the dish; after cooking, you will need to rinse the boiled with cold water). Stir the water with a tablespoon to make a funnel. The egg is supposed to be “pulled” into this funnel, and the protein fibers will not spread like tentacles, but will compactly wrap around them. If you filter the liquid protein first, you can do without vinegar and oppression – everything will work out.

Cook for 3.5 minutes. Carefully lift with a perforated spoon.

I boil one egg at a time. If you are surrounded by hungry families, it is better to put four small pots at once, but do not try to boil more than one egg in a bowl.

Eggs can be served on toast, on an asparagus pillow, with lightly salted salmon (smoked salmon is not very tasty). But the crown of creation is hollandaise sauce. No one thinks that it can be cooked at home without a water bath, spells and multiple passages, but believe me – you can. I read the recipe in Julia Childs book. I share.

Ingredients:

3 egg yolks

2 tablespoons lemon juice

1/2 teaspoon salt

pepper pinch

110 g butter (melt until boiling)

cooking

Pour the yolks, lemon juice, salt, and pepper into the bowl of a blender. 30 seconds won. Whisking constantly, pour the butter in a thin stream. Heat the yolk oil. Pouring it slowly will give the yolks time to absorb the oil. When two-thirds of the oil has run out, the sauce will turn out to be a thick cream and the remaining oil can be poured out more quickly. end of story. A creamy, thick, glossy sauce that’s perfect for the restaurant is ready. We pour eggs on them – and collect “likes” on Instagram.

Diet cheese pies

Posted by: Maria Zhdanova

This is a recipe from the founder and philanthropist of Bodyism, James Duigan, who advocates a clean, light diet. I once had his book on a press tour, and there was this recipe. Since I don’t know how to make regular cheesecakes and others like them, this is a great option for keeping cottage cheese that is about to spoil (or remain dormant). The perfect breakfast recipe is pancakes without flour and sugar.

Ingredients (based on 4pcs for 2 people)

50g of oats or oatmeal

100 gm cottage cheese

2 eggs

Cinnamon (to taste, I put a teaspoon)

To serve: sour cream and fruit, berries (blueberries or raspberries, but you can banana – apple – orange, who likes what)

cooking

Mix all ingredients in a blender until smooth, and fry in a dry frying pan (!) To prepare a super diet dish. But the main thing after that is to have a non-stick pan. Fry for 2-3 minutes on each side, don’t be shy about the size so they are American muffins and not mini cheesecakes.

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