BREAKFAST

Omelette with EASYBROQ and ripening ham (1 serve)  

Preparation time: 10 m

Ingredients

250 g EASYBROQ

2 eggs

20 g milk

30 g butter

flour

2 slices of ripening ham

Salt

 

Preparation

1.           Wash EASYBROQ .

2.           Cut out the florets, peel  and cut stems into small pieces.

3.           Break the eggs, add salt and milk.

4.           Meanwhile heat a pan with butter.

5.           Whisk the eggs in a bowl.

6.           Add some flour, EASYBROQ and slices of ham.

7.           Stir gently.

8.           Put everything into the pan and fry it for around 30s. Lift the edges of the  omelette with a  wooden spoon to allow the raw egg mass flow underneath.

9.           Fold a  ready omelette into half.

10.         Garnish it  with slices of ham and EASYBROQ.

LUNCH BOX

Soup with EASYBROQ (2 servings)

Preparation time:  30 m.

Ingredients

500 g EASYBROQ

300 g potatoes

One onion

40 ml  butter

600 ml homemade broth

150 ml sour cream

Salt

Pepper

Almond flakes  for  decoration

 

Preparation

1.           Wash EASYBROQ.

2.           Cut out EASYBROQ florets (bigger ones slice finely) and peel stem of EASYBROQ.

3.           Peel onion and potatoes.

4.           Cut the onion into slices and potatoes into quarters.

5.           Stew the sliced onion with butter, when  ready - add potatoes.

6.           Pour everything with vegetable broth and cook but not let it  overcook.

7.           Add EASYBROQ and cook for about 2 minutes.

8.           Put everything into the blender.

9.           Add some sour cream, salt and pepper.

10.         Blend it.

11.         The soup can be garnished with flaked almonds.

SUPPER

Steak tartare with EASYBROQ and sun - dried tomatoes (2 servings)

Preparation time: 10 m

Ingredients

250 g EASYBROQ

100 g sun - dried tomatoes

One small onion

25 g linseed

40 g Parmesan

Salt

Pepper

 

Preparation

12.         Cut out florets  EASYBROQ florets, peel stem and slice them finely.

13.         Chop sun-dried tomatoes and the onion finely.

14.         Stir everything and add linseed.

15.         Add salt and pepper.

16.         Sprinkle with olive oil and garnish with Parmesan flakes.

CELEBRATION

Beetrooted risotto with EASYBROQ  (2 servings)

Preparation time: 25 m

Ingredients

250 g EASYBROQ

300 g arborio rice for risotto ( carnaroli or loto rice can also be used)

Small onion

20 ml olive oil

50 ml dry white wine 

75 g grated beetroots

150 ml vegetable broth

1 tablespoon mascarpone

50 g Parmesan

 

Preparation

17.         Wash EASYBROQ and chop florets.

18.         Peel thin the stem , cut into slices.

19.         Chop the onion into small pieces and gently fry i in  olive oil.

20.         Add rice and roast everything on a low heat for about 3 minutes.

21.         Pour  in the wine into the frying pan and stir until absorbed.

22.         Pour vegetable broth so that the rice is lightly covered.

23.         Cook about 15 minutes, stirring all the time and adding broth.

24.         When the rice is half hard, add grated beetroots and EASYBROQ.

25.         Cook untill rice is ready.

26.         Add salt and pepper.

27.         Garnish with mascarpone and Parmesan.

COCKTAILS

Cocktail with EASYBROQ (2 servings)

Preparation time: 5 m 

Ingredients

500 g EASYBROQ

400 ml natural yoghurt

2 twigs of celery

1 banana

Small piece of ginger

1 teaspoon of Chia (optionally)

Lime juice

Tablespoon of honey (optionally)

 

Preparation

1. Wash and peel EASYBROQ.

2. Cut  EASYBROQ and banana into small pieces.

3.  Put everything in the blender.

4. Add ginger, celery, yoghurt, lime juice and honey.

5. Blend everything.

6. Ready to serve.

BREAKFAST

Omelette with EASYBROQ and ripening ham (1 serve)  

Preparation time: 10 m

Ingredients

250 g EASYBROQ

2 eggs

20 g milk

30 g butter

flour

2 slices of ripening ham

Salt

 

 

Preparation

1.           Wash EASYBROQ .

2.           Cut out the florets, peel  and cut stems into small pieces.

3.           Break the eggs, add salt and milk.

4.           Meanwhile heat a pan with butter.

5.           Whisk the eggs in a bowl.

6.           Add some flour, EASYBROQ and slices of ham.

7.           Stir gently.

8.           Put everything into the pan and fry it for around 30s. Lift the edges of the  omelette with a  wooden spoon to allow the raw egg mass flow underneath.

9.           Fold a  ready omelette into half.

10.         Garnish it  with slices of ham and EASYBROQ.