My City – 3 Easy Breakfast Recipes You Can Try At Home

Photo: Wikimedia Commons

No restaurant dish can beat the fresh snacks made in your kitchen. Here are some mouth-watering breakfast recipes.

Homemade cheese crackers

Photo: Wikimedia Commons

Cheese crackers are easy to make, and you can customize the type of cheese to suit your palate.

Ingredients:

1½ cup all-purpose flour

1¼ teaspoon kosher salt

A pinch of red pepper

2 cups chopped cheddar cheese

3 cups chopped Permisan cheese

2 cups cold, unsalted butter, cubed

3 cups of cold water or more as needed

Instructions:

1. Preheat the oven to 425 F. Line up two baking sheets with parchment paper.

2. In a food processor bowl, mix the flour with the salt, cayenne pepper, cheddar and permisan. Add butter and lentils until the mixture resembles coarse meal, 1 to 2 minutes.

3. Add water and mix until the dough forms a ball around the blade. If the dough looks dry, add more water, 1 to 2 tablespoons at a time.

4. Divide the flour into two pieces. On a light surface, knead the dough 3 inches thick. Cut into 1-inch squares and transfer to prepared baking sheets (you can place them close to each other as they will not spread as they are cooked).

5. Using a small knife or fork tie, make a hole in the middle of each cracker. Bake the crackers for 14 to 16 minutes until golden brown and crispy. Let cool completely before serving. The finished crackers will be kept in an airtight container at room temperature for one week.

Easy homemade potato chips

Photo: Rawpixel

Boiling finely chopped potatoes in oil makes a crispy chip that is even better than its bag counterparts.

Ingredients:

4 Reap potatoes, washed and dried

3 cups olive oil

1 tablespoon coarse salt, or more to taste

1 tablespoon Old Bay Spices (optional)

Instructions:

1. Preheat the broiler to its lowest setting. (Note: If your broiler is not adjustable or particularly stiff, just preheat the oven to 475 ° F.) Place the roasting rack on a baking sheet.

2. Using a mandolin or sharp knife, chop the potatoes very finely. In a large bowl, toss the potato pieces with the olive oil, salt and old bay spice, if using.

3. Arrange the potatoes on a roasting rack (you may have to make some batches, as the slices are spread out so they become crispy). Cook the potatoes until they are crispy and golden brown, about 5 to 7 minutes. Repeat with remaining potatoes. Cool completely and store in an airtight container for three days.

Money yogurt cheesecakes

Photo: Flickr

Greek yogurt fills most of these sweet treats, so yes, they are a healthy snack.

Ingredients:

For the crust;

18 Graham Cracker

A pinch of salt

4 tablespoons unsalted butter, melted.

To fill;

2 cups plain Greek yogurt

One (8-ounce) package of cream cheese, at room temperature

1 cup sugar

3 eggs

1¼ teaspoon pure vanilla extract

A pinch of cinnamon

A pinch of salt

For topping;

Custom strawberries

Instructions:

1. Preheat the oven to 375 ° F. Lightly grease two muffin tones.

2. To make a crust: In a food processor bowl, stir the graham crackers until they are fine. Transfer to a medium bowl and then clean the food processor bowl.

3. Add salt to the graham cracker pieces and stir to combine. Add melted butter and stir until the pieces are evenly wet. In a muffin cup, scoop up 2 tablespoons of the pieces and press so that the base becomes an even layer. Repeat with the remaining pieces in the remaining muffin cup.

4. Bake the crust for 4 to 5 minutes, or until the edges are lightly golden. Allow the crust to cool to room temperature. Reduce oven temperature to 325 ° F.

5. To make the filling: In a bowl of food processor, mix yogurt with cream cheese and sugar and cook for 1 to 2 minutes till smooth. Add eggs, vanilla extract, cinnamon and salt, and continue stirring until batter is smooth and combined, 1 minute more.

6. Fill 2 cups cheesecake on each cold crust. Bake until the custard is lightly golden and settles on the edges but still lightly in the middle, 15 to 20 minutes.

7. Cool completely and then open the cheesecake and refrigerate for at least 30 minutes. Refrigerate until ready to serve.

8. To make the topping: In a bowl, toss the strawberries. To serve, place three to four strawberries on top of each cake.

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