Stories
The secret to a good breakfast
What makes a house a home are the moments we share, including breakfast. A moment of peace and enjoyment, the perfect way to kick off our day.
Chef and hospitality entrepreneur Cristina Oria shares her favourite and essential recipes for taking the first meal of the day to the next level.
Blueberry muffins
Ingredients
- 2 medium eggs
- 100 g plain flour
- 100 g sugar
- 40 g melted butter
- Juice of 1 lemon
- Zest of 1 lemon
- ½ teaspoon of baking powder
- 75 g fresh blueberries
Toppings
- 60 g flour
- 100 g sugar
- 56 g butter
- Pinch of salt
Preparation
For the toppings, rub the flour, sugar, salt and butter together with your fingers until the mixture resembles fine breadcrumbs. Set the mixture aside.
For the muffins, beat 2 eggs with the sugar until the mixture is white and creamy.
Add the lemon zest, lemon juice and melted butter to the mixture. Mix again.
Sift the flour with the baking powder. Add to the mixture little by little until the flour is fully incorporated.
Add the blueberries and mix again.
Fill the paper cases with the mixture, filling them only two-thirds full.
Finally, add the topping on top.
Bake at 180°C for 40 minutes.
Ricotta, peach and ham toast
Ingredients
- 228 g ricotta cheese
- 15 ml olive oil
- 1 tablespoon of cream
- 1 fresh peach
- 200 g Iberian ham
- 2 tablespoons brown sugar
Method
Slice 1 peach into thin slices.
Place the slices in a hot frying pan.
Add a little vinegar and brown sugar.
Turn the slices over and repeat the process.
Cut the bread into slices and place them in the frying pan with the peach juice.
Toast over a medium heat until they are just right.
Place the ricotta cheese, salt and a dash of cream in a bowl.
Stir well until you have a smooth mixture to use as the base for the toast.
Remove the toast from the frying pan to assemble all the ingredients.
First spread the cheese, then add the peaches, and finally, plenty of Iberian ham.
