Restaurateur
Saveliy Libkin

Toasts from buns with raisins

An excellent version of breakfast is to cook toasts from buns with raisins, like those ones which are selling at  Cоmpot. It is important, the buns must be not from bread-baking plant… the flour and all the rest are very average there and raisins you could count on the fingers of one hand. Beforehand you need to buy buns, then to keep them one-two days till the соndition «yesterday’s freshness» in the paper bag or in the opened glass jar. Then you need to slice the buns with the sharp knife into pieces with thickness 4-6 millimetres.

Then to whip a few fresh home eggs and to salt and to sugar it a little. Pour in about 70-80 grams of milk per two eggs and whip this mixture again (it is also desirable to use milk not from the bag).

To warm the frying pan with olive oil and add 40-50 grams of butter. When the butter will be meted, put the rusks for 10-15 seconds into egg-milk mixture and to fry it on both sides till the light golden tint.

Now the most important.

It is necessaru to move the tosts from the frying pan to the plates and eat them immediately.

Depending on how fast you will eat it , its taste will seem you better and better.

I didn’t take photos of cooked toasts because I didn’t have time to do this…

And one more… you shouldn’t pour something on it or to powder them with anything.

Just tosts from buns with raisins and tea.

If some buns are still availiable, dry the slices a little in the oven within 10-15 minutes at the temperature 160 degrees. Later on if you will add a little butter on the top, you will have one more version of breakfast.

But this, only if buns will be still available.

Ciabatta with mortadella and basil.  All products are local.

I have spent 3 minutes to cook this and a half of an hour on photos.

A few more photos.

Mini burrata with mini tomatoes

I strongly recommend: Mini burrata plus mini tomatoes plus a drop pf oil Monini DOP or another good oil. A little quantity of sea salt and grounded black pepper.

On Sunday if you have an energy for cooking I offer complex enough course for breakfast.

More photoes

For sandwiches for two persons you will need:

One yolk of home egg

1 coffee spoon of hot mustard

1 small clove of garlic

5 table spoons of olive oil like Monini Classiko

A half of tea spoon of  vinegar 9%

A table spoon of fatty milk

1/3 of baguette from branny flour with seeds of  cereals.

1 anchovy

About 50 gramm of leek

З big leaves of lettuce

100 gramm of turkey fillet

20 gramm of thin slices of mature Pecorino Sardo

First we make sause whipping the egg youlk and add the oil drop by drop.

Then we add mustard, venigar and milk and whip for one minute.

The garlic and anchovy crush and add sauce.

Cut off the crust from the baguette and slice it for 4 pieces.

The turkey fillet we slice for two flat pieces and beat it a little.

Salt and pepper it  fry it all over till the readiness in the olive oil.

Simultaneously grill the slices of bread till the appearence of a grid. It is important not to overdry the bread so that it will be crispy a little on the outside  and very fresh and tender inside.

Cut the leek to crumbs.

Cut the leaves of salad in three parts.

The cooking of sandwich consists in the oiling of the bread with sauce and consecutive placing of salad leaves oiling each leaf wit sauce.

After a few layers of salad place the turkey  and pour it with sauce.

Then place the salad leaves, cheese, sauce and cover  all these with bread oiled with sause inside.

Place the rest of sauce on the top of ready sandwich and pepper it a little.

I offer to eat the warm sandwich immediately after cooking.

The breakfast is very important for me because you shold be kind in the morning.
There are a few dishes which suit me especially in the morning.
And the morning of the days off and workdays supposes the different dishes.
Before the jobI like to eat noodles with curds  especially.
Open 2 packs of curds Fanny (granular, 8% fat content, 200 grams) heat up in the microwave oven 1 minute, pour out the whey.
Simultaneously salt the  already boiling water in the pan for pasta and throw one or one and a half of glass by your choice:
1) Tagliolini
Pasta fresca all`uovo
company Preziosi Lapori
2) Filini from Barilla
3) Grand Mare 2 mm
Cook it till the readiness but do not  boil soft. Pour out the water. Mix up pasta with warm curd, add 30-40 gramms of butter and eat fast!!

Very important: begin to eat from the nice plate  but the a second helping you take only with the help of fork from the pan.