Why Sunday? The recipes I am going to share with you, take a bit of time, so they are probably best for the more leisurely mornings. Our typical mornings during the week are way too hectic to have a cooked breakfast.
I have just done a post about the autumnal recipes to go with Ryvita crispbreads (see here). Inspired by Mark Sargeant, I am offering you a few more ideas for a leisurely Sunday breakfast or brunch, using Ryvita.
Dried apricots with pancetta
I also make this snack with prunes.
You will need:
about 2-3 apricots per each Ryvita crispbread
Ryvita Pumpkin Seed and Oats Crispbread (1-2 per person)
pancetta (one for every apricot or prune)
a handful of rocket leaves
Preheat the oven to 180C. Wrap each apricot or prune with the pancetta. Using a bamboo skewer, thread them (4-5 per skewer). Place in a ceramic dish or tray and move it in the oven, bake until the pancetta is crisp. It takes about 10 minutes.
Serve hot on the Ryvita with a few rocket leaves.
Mushrooms baked in ramekins
This takes a bit of time, but it's so worth it. It is a meat-free recipe but not a vegetarian one as it uses parmesan.
250g closed cup chestnut mushrooms
a tbsp of butter
a small piece of Stilton (about 50g)
1 tbsp olive oil
1 garlic clove
100ml plain yogurt (or soured cream)
a pinch of nutmeg
a few chopped chives
1/2 tsp dried oregano
parmesan, freshly grated
Ryvita crispbreads to serve with the mushrooms
Depending on the size of your ramekins, this will be enough for 2 big or 3 medium ones.
Chop the mushrooms and pan fry in butter and olive oil, season well, and add all the herbs and chopped garlic. Add the yogurt or soured cream and the crumbled Stilton. Pour into the ramekins and place them in the oven preheated to 180C. Bake for about 20 minutes (half-way through take them out and sprinkle the grated cheese on top, then pop back in the oven). The mushrooms are ready when the cheese melts.
Serve with the Ryvita crispbreads to dip in the mushrooms.
Enjoy your Sunday breakfast!