Spaghetti carbonara is an Italian pasta dish that consists of pasta, bacon bits, and egg mixture. This recipe is perfect for dinner or a weekend snack. For added taste, add some grated parmesan cheese and freshly ground black pepper.
Ingredients:
• 2 eggs
• 10-15 grams grated parmesan cheese
• freshly ground black pepper to taste
• 100 grams spaghetti
• 50 grams Guanciale (chopped)
Garnish:
• freshly ground black pepper
• some grated parmesan cheese
Instructions:
Prepare a mixing bowl.
Crack in two eggs.
Add 10-15 grams of grated parmesan cheese.
Season with freshly ground black pepper to taste.
Whisk until well combined.
Set aside.
Cook 100 grams of spaghetti according to its pack’s instructions.
Once done, set aside a ladle of pasta water.
Drain the rest of the water.
Set aside spaghetti.
Set a non-stick frying pan over medium-high heat and warm it up.
Add the chopped Guanciale and cook until color changes.
Remove excess oil from the meat by absorbing using a paper towel.
Add the saved pasta water from earlier.
Add the cooked spaghetti.
Toss to combine.
Pour the whisked eggs.
Toss until well combined.
Reduce to medium heat and continue to stir.
Once done, remove from the heat.
Transfer to a plate for serving.
Garnish with some grated parmesan cheese and freshly ground black pepper.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=3Tv935A-vEw
Eggs Benedict is a popular breakfast or brunch dish that originated in the U.S.A. It consists of muffin or sandwich slices topped with bacon and poached egg. To complete the assembly, a flavorful Hollandaise sauce is drizzled on top.
Ingredients:
• 2 English muffins (split)
• 4 eggs
• 4 slices Canadian bacon
• 1 tbsp unsalted butter
• 1 teaspoon distilled white vinegar
For Hollandaise Sauce:
• 2 egg yolks
• 1 1/2 teaspoon lemon juice
• 1/3 cup unsalted butter (melted)
• Salt to taste
• Pinch of cayenne pepper
Instructions:
This recipe takes about 30 minutes. Serves 2-4.
For Hollandaise Sauce:
Set a saucepan over low heat.
Fill it water about 1 inch.
Brint it to a simmer.
In a mixing glass bowl (one that can fit on top of the saucepan), add 2 egg yolks.
Add lemon juice.
Whisk for 2-3 minutes or until color becomes pale.
Place the mixing glass bowl on top of the saucepan with simmering water in it.
Continue to whisk the egg mixture.
Gradually add the melted unsalted butter.
Whisk until the mixture thickens.
Remove the bowl from the saucepan.
Season with salt and cayenne pepper, then stir.
Set aside.
For Poached Eggs:
Set a 12-inch skillet with high sides over low heat.
Fill with water and add vinegar.
Bring to a slow boil.
Crack open 3 eggs in separate small bowls.
Drop each one in the slow boiling water.
Let it cook for 3 minutes each.
Scoop the poached eggs.
Set aside.
For other ingredients:
Set a skillet over medium heat.
Melt butter.
Toast the English muffin slices.
Transfer to a plate.
Place the bacon into the same skillet.
Let it cook for a few minutes on each side or until color changes.
Transfer to a plate.
Set aside.
Assembly:
Place a slice of English muffin on a plate.
Put a slice of bacon on top of it.
Place the poached egg on top of the bacon.
Top it off with Hollandaise sauce.
Repeat process to other English muffin slices.
Serve and enjoy!
Tips and ideas:
You can add hot sauce or other spices as garnishing.
If your Hollandaise sauce is not thick enough, then you can add a small amount of hot simmering water to reach desired consistency.
Images – https://www.youtube.com/watch?v=edobNPAaE4Y
Cheesy pull–apart bread is a perfect party appetizer. If you do not want to bake bread from scratch, buy a sourdough bread and this crowd-pleaser appetizer will be easy to serve to your guests. As sourdough bread is made without baker’s yeast, the texture is dense making it suitable to hold the stuffing while the crusty exterior keeps the bread intact. A classic sweet pull-apart bread that is eaten as breakfast or dessert is Monkey Bread.
This recipe is a savory pull-apart bread. The bread is stuffed with caramelized onions, roasted garlic, crispy bacon bits, and cheese. Get that gooey savory goodness every time you pull a portion apart.
Ingredients:
This recipe takes about 1 hour to make. Serves 8 to 9.
• 1 mini sourdough french bread
• 6 to 8 tbsp butter, melted
• 1 bulb of garlic, roasted
• 1 medium yellow onion, diced
• 4 strips of bacon, cooked and chopped or broken into small pieces
• 2 tbsp olive oil
• 1 lb of Monterey Jack cheese, grated
• chopped parsley
Instructions:
Preheat oven to 350°F.
Drizzle some olive oil in a frying pan over medium heat.
Add onions and sauté for about 5 minutes.
Turn the heat down to low and caramelize onions for 20 minutes.
Squeeze out roasted garlic from the peel into the melted butter.
Make crisscross slices, about 1 inch apart on the bread but leaving 1/4 inch at the bottom to keep the bread intact. Be sure not to cut all the way through the bread.
Place the bread on a baking sheet lined with aluminum foil. The foil will be used later on to wrap the bread.
Carefully pour the butter-garlic mixture on top of the bread making sure the mixture seeps through the crevices. You may use a spoon to help in the crevices.
Stuff the crevices with bacon and caramelized onions.
Spread grated cheese on top making sure you also stuff the crevices.
wrap the bread in the aluminum foil.
Place it in the oven and bake for about 15 to 20 minutes.
Open the foil to uncover the top of the bread and bake it again in the oven for about 15 minutes.
Take the bread out from the oven and transfer to a platter.
Sprinkle chopped parsley on top.
Serve with a knife on the side which can help cut each piece.
Ideas And Tips:
• For the bread, you may also use focaccia, baguette or artisan loaf.
• You may also use mozzarella, cheddar, Emmental, Gruyere, Gouda, fontina, or provolone for the cheese.
images – https://www.youtube.com/watch?v=5X90gdnHYYk
Main Courses, World Cuisine | Recipe World | 
February 23, 2021 6:29 am | 
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