star Chorizo and Potato Breakfast Burrito Rated 5.0 stars by 1 users Share on Twitter Share on Facebook Share on Pinterest Share on Whatsapp Servings 2 large burritos Prep Time 5 minutes Cook Time 15 minutes Ingredients ½ large potato, diced ½ white onion, finely chopped Vegetarian chorizo (amount according to preference) 3 eggs, beaten ¼ cup cilantro, chopped ¼ cup shredded cheddar cheese 2 large flour tortillas Tex-Mex seasoning, to taste For the queso: ½ cup whole milk 1 package white American cheese slices 2 tbsp diced green chilies View Cart (0) Checkout Directions Heat a griddle or skillet over medium heat. Add about 1 tbsp of oil, then sauté the diced potatoes for 2-3 minutes until lightly browned. Add a splash of water, cover with a lid or dome, and let steam for 5 minutes until tender. Remove the lid and add the diced onions. Sauté until onions are softened. While the potatoes and onions are cooking, in a small saucepan, warm the milk over low heat. Once warm (avoid boiling), add the American cheese slices and green chilies. Whisk until cheese is melted and the queso has thickened. Create a well in the center of the potatoes and onions, then pour in the beaten eggs. Season with Tex-Mex seasoning and scramble until cooked through. Add chopped cilantro and shredded cheese, stirring until cheese is melted. Remove from heat. Assemble the burritos by spooning the egg and potato mixture onto each tortilla. Roll up tightly, folding in the sides, to form a burrito shape. Return the assembled burritos to the griddle and toast on all sides until golden brown and crispy. Serve the burritos with a side of queso for dipping or drizzle the queso over the top before serving. Recipe Video
Adapted from Around My French Table by Dorie GreenspanDorie doesn’t specify any type of apple but instead advises that you should use a mix of them. I don’t know what kind mine were since Romain brought them to me. The rum is really a great flavor in this cake, but if you’re avoiding alcohol, you could double or triple the vanilla to compensate. I also like this recipe because you can make it with ingredients easily on hand. Being American, I was tempted to add a dusting of ground cinnamon to the apples, but then it wouldn’t be authentically French. Hence I often decide to add a dollop of crème fraîche alongside, but it's wonderful just as it is.The original recipe uses a springform pan but if you don't have one, you can use an 8-inch (20cm) cake pan, buttering it well and lining the bottom with a circle of parchment paper before adding the batter. I've also make it in a 9-inch (23cm) cake pan and it works well, although it won't be a high.
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
This Malabar Paratha recipe gives you the crispy, buttery bread that's incredibly popular in Southern India — and for good reason!
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Buttery and flaky, this paratha recipe is made up of tender inner layers and crisp outer ones.
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If you’ve ever wanted to know how to make crumpets, this is the recipe for you. Perfectly soft and spongey with all those signature holes to soak up all the butter, this recipe for homemade crumpets will become a breakfast favourite.
Eaten throughout Finland as a snack during the traditional afternoon coffee break, these pastries consist of a simple rye flour and water dough tucked around a thick, creamy rice filling and topped with a salty butter mixed with chopped hard-boiled eggs. In this recipe, adapted from the author’s friend, local Finnish cooking teacher Miriam Yliniemi, extra melted butter is brushed on the pastries before, during, and after baking for a richer-tasting, crispier dough.
A light and airy cake packed with ground poppyseed and finished with a delicious chocolate coating.
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I like to serve this as a sharing starter… Guinness treacle brown bread sliced on a wooden board, alongside a platter of the smoked salmon with wedges of lemons and the bowl of aioli.
These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly Cookable Recipes.” “I’ve always found chocolate chip cookies to be deeply flawed ,” she writes. “Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter , the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie.”
This fruit bread recipe makes 3 large loaves.
Madeleines, tartelettes, boterkoek of ander klein gebak maken? Op deze pagina staat vind je allerlei inspiratie om kleine taartjes te bakken.
Cheesy, crisp, and airy, Gougères are impossible to stop at just one! Originating from Burgundy, these French savory cheese puffs are typically served warm to accompany wine tastings in France R…
My first post back is an ode to my mum. Back when we lived in Melbourne, my mum’s favorite indulgence was - after a stroll through center city - to enjoy a fresh coffee scroll. Traditionally Australian, these scrolls are generally unheard of beyond Down Under. Think cinnamon rolls but with an uncanny twist — warm, soft, and succulent brioche-like dough gently kneaded with raisins and filled with a swoosh of butter, a sprinkle of sugar, a dash of cinnamon, brushed with syrup, and topped with a sw
This is Karpatka. Karpatka is like a polish version of vanilla slice, or millefeuille, only instead of the puff pastry, you have layers of choux pastry. Imagine one, big, rectangular profiterole fi…
This easy chocolate fudge cake can be made with basic pantry staples. This cake is rich, not overly sweet, and has a perfect crackly top. Enjoy with a dollop of cream and fresh berries.
Apricot Jam Tart
Kringle, a traditional Danish pastry (the word actually means “pretzel”) is one of my very favorite holiday treats. I used to only be able to find it at Christmastime, when we would go …
Nothing will ever take the place of my Ham in Coca-Cola from Bites — in my heart or on my table — but this slow-baked ham is a revelation of a different sort. The meat is astonishingly tender and carves into thin slices with ease; there is also very little shrinkage, and no wrangling with large joints of meat in boiling liquid. I always like a ham for the holidays — hot, it is spectacular, and it is helpful, after, to have cold ham to bring out alongside cold turkey (and for general sandwich duty), and this is the way to cook it to make your life easier. And if the 12–24 hours’ cooking doesn’t suit you, you can cook it for 5 hours in a 180°C/160°C Fan/gas mark 4/350ºF oven instead, before proceeding with the glaze. The juices that collect from the first step of cooking are gorgeously flavoured, but very intense. I pour a little of them over the cut slices of meat, but go sparingly. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Disarmingly simple, pastila is lighter than air.
I used pears as I happened to have those to hand but of course you could use apples as the original recipe stated. It is easier to grate a firmer pear than a soft one where it will disintegrate into mush. Gloucestershire cheese is fairly widely available or any fabulous cheddar will do. The resulting cake is gorgeous - it's more of a loaf actually owing to it's shape and lack of "icing". The texture is very light with a delicious taste of cheddar and little moist droplets from the grated pear. The staying power for this loaf is rather good with it lasting for about 5 days in an airtight container and not losing any of it's moistness or tender texture.
These individual coffee cakes are lightly sweet, with a cocoa swirl throughout, and topped with an almond streusel that will almost melt in your mouth.
It's fair to say this cheesecake inspired recipe is far from a healthy dessert, but for a less calorific pudding make half the amount of filling.
Khachapuri (cheese bread English) is a delicious Georgian dish. This khachapuri is somewhere between an oversized dumpling, a grilled cheese, and a quesadilla.
The easiest no-bake chocolate swirl cheesecake recipe made with a graham cracker crust and cream cheese filling. Less than 10 ingredients and ready in a few minutes.
