Housewife Breakfast

Housewife Breakfast

4 or 5 croissants 

1 Tbsp. butter  

2 1/4 c. each sliced onions and mushrooms 

4 large eggs 

1 1/4 c. cream or whole milk 

1 c. grated Swiss cheese 

1 c. grated mozzarella cheese 

1/4 c. grated Parmesan cheese 

Shaved ham, cooked, crumbled bacon or small, diced sausages 

Slice croissants in half and place in buttered 8x11 " pan. 

Sautee onions and mushrooms.  Drain. 

Beat eggs and cream together.  Pour less than half over croissants.  Layer onions and mushrooms.  Top with cheeses and meat. 

Pour the rest of the egg mixture over the cheese before topping with the croissant tops. 

Refrigerate overnight (up to 24 hours). 

Bake 30 minutes at 350 F.  Let sit before serving. 

Ham and Cheese Brunch Squares

1 tsp (5 mL) vegetable oil
8 oz (250 g) shredded marble cheese (2 cups/500 mL), divided
24 oz (750 g) frozen toaster hash brown patties or loose hash browns, thawed (about 10 patties)
8 oz (250 g) cream cheese, softened
12 eggs
1/2 tsp (2 mL) coarsely ground black pepper
8 oz (250 g) thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup/250 mL sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)

1. Preheat oven to 450°F (230°C). Lightly brush lasagna with oil. Crumble hash browns over pan; press gently. Sprinkle with half of the cheese. Bake 13-15 minutes or until crust starts to brown.
2. Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving 1/4 cup (50 mL) of the tops for garnish. Place ham and remaining green onions into a frying pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.
3. Remove pan from oven. Pour egg mixture over crust. Return to oven; bake 6-8 minutes or until center is set. Meanwhile, seed and dice tomatoes. Remove pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.

Yield: 12 servings

Baklava

6 sheets Phyllo, defrosted

1/2 lb Butter, melted

1 cup Walnuts or Pistachios, chopped and toasted

1/2 tsp Cinnamon

3 Tbsp Sugar

1 cup Honey

Preheat oven to 375 F.  

Cut each sheet of phyllo in half so they are roughly square.  Place 1 sheet of phyllo on a baking sheet & brush liberally with butter.  Repeat with 5 more sheets. Scatter nuts, sugar and cinnamon over top. 

Place another sheet of phyllo over the nut mixture and brush with butter.  Repeat with the remaining sheets of phyllo.

With a sharp knife, cut the layered phyllo into serving sizes.

Bake for 10-15 minutes, until golden brown.  Remove from oven and drizzle with honey.

*you may need to re-cut the servings.

Bruschetta with Berries

1 cup Ricotta or Cottage Cheese

2 Tbsp Orange Juice

1 Baguette, sliced

a handful of Raspberries

a handful of Blueberries

6 Strawberries, chopped

4 Tbsp White Sugar

a sprig of fresh Mint

Mix cheese and orange juice together; sprinkle on bread slices, topping with fruit & sprinkled with sugar.  Toast under broiler for 1-2 minutes, until sugar starts to caramelize.  Garnish with mint.

Herb Dumplings

Herb Dumplings

1/2 cup bread crumbs

1/4 cup grated cheese

salt and pepper

3 Tbsp chopped mixed herbs

1 egg

flour

Mix ingredients, except flour, together and form into small balls. Roll in flour and drop into simmering soup 10 minutes before serving.

Pakora

Pakora

1 cup flour

1/2 tsp baking soda

2 tsp cumin

1 tsdp salt

1 tsp cayenne

1/2 cup water

1 potato, grated

1 med. zucchini, grated

1/2 onion, finely chopped

1/4 cup cilantro, chopped

oil for frying

Combine all ingredients except vegetables in a food processor and blend until smooth.  Stir in vegetables.  Heat oil, 1" deep in a pot, or use a deep fryer.  When oil is hot, drop in large spoonfuls of the mixture. The batter will puff up and float.  Remove when they are golden.  Repeat until all batter is used.

Chai Tea

Chai Tea

4 tea bags, orange pekoe tea

4 cups milk

1 cup water

1 cinnamon stick

1 tsp ground cardamom or 4 cardamom pods

1/2 tsp ground cloves or 4 cloves

2 slices fresh ginger

1/4 cup brown sugar

Combine all ingredients in a pot and bring to a boil.  Let simmer for at least 5 minutes.  Strain and serve.