Fit for a Princess: A Culinary Journey with Arina Lisetskaya’s Breakfast Menu
Fit for a Princess: A Culinary Journey with Arina Lisetskaya’s Breakfast Menu
Indulge in the exquisite breakfast menu crafted by the renowned culinary blogger and chef, Arina Lisetskaya, author of “Holiday Recipes.” This special menu, designed for Women’s City, will make you feel like royalty as you start your day.
Oatmeal Breakfast with Chocolate and Caramel Pudding
For a lighter breakfast option, consider substituting the puddings with low-fat yogurts.
Ingredients:
- 3 tbsp oatmeal
- 100g chocolate pudding
- 100g caramel pudding
- Marshmallows for garnish
Instructions:
- Toast the oatmeal in a dry pan for 1 minute, tossing occasionally.
- In a glass mug, layer 1 tbsp of oatmeal at the bottom, followed by 1 tbsp of your chosen pudding. Repeat the layers with oatmeal and the other pudding flavor.
- Garnish with marshmallows.
Tuna Sandwich with Olive Paste, Egg, and Vegetables
For the best taste and texture, serve sandwiches fresh. Avoid letting them sit for more than 30 minutes, as the toasted bread may become soggy from the fillings.
Ingredients (for 1 serving):
- 3 slices of whole grain toasted bread
- 2 tbsp canned tuna
- 2 tsp olive and cherry tomato paste or pesto
- 1 hard-boiled chicken egg
- 1/3 medium carrot
- Mixed salad greens
- 1 tsp red caviar
Instructions:
- Toast the bread in the oven or toaster until lightly crisp.
- Spread the olive paste or pesto on two of the three bread slices.
- Cut the carrot into thin strips, slice the hard-boiled egg in half lengthwise, and mash the tuna with a fork.
- Layer the salad greens and carrots on top of the bread slices with the paste.
- Top the third bread slice with tuna, egg, and caviar.
- Assemble the sandwich by placing the third bread slice on top of the first, toast side up. Secure with a toothpick and cut diagonally.
Serve with juice or strong coffee.
Cottage Cheese Casserole with Cherry and Yogurt
If using a different berry for the casserole, add a touch of lemon juice to achieve the desired tanginess that cherries naturally provide.
Ingredients:
- 500g cottage cheese
- 100g thawed cherries
- 3 tbsp flour
- 5 tbsp sugar
- 1 tsp vanilla sugar
- 1 cup natural yogurt
- 3 tbsp starch or flour
- Cherry yogurt for serving
Instructions:
- Combine all ingredients, except the cherry yogurt, in a blender and puree until smooth.
- Pour the mixture into a silicone mold and bake in the oven at 350°F (175°C) for 40 minutes.
- Remove from the oven, let it cool, slice, and serve with cherry yogurt.
- For added decoration, use toasted cookies with dried cherries.
Omelette with Roquefort Cheese, Zucchini, and Spinach
For a diet-friendly option, omit the flour and replace it with oatmeal or wheat bran to help the omelette set faster.
Ingredients:
- 3 chicken eggs
- 1 young zucchini
- 1 bunch fresh spinach
- 2 tbsp Roquefort cheese
- 2 tbsp flour
- Salt
- Olive oil
- 1 cup milk
Instructions:
- Grate the zucchini into thin strips and roughly chop the spinach.
- Whisk the eggs with a mixer, add the milk, and whisk again. Incorporate the zucchini, spinach leaves, and crumbled Roquefort cheese. Mix well.
- Lightly grease a baking dish with olive oil. Pour in the omelette mixture and add the flour. Gently mix with a fork, season with salt, and mix again.
- Bake in the oven at 350°F (180°C) for 15 minutes or until the omelette is set on top.
- Garnish with basil leaves and serve.
