FRIDAY BREAKFAST WITH GIRLS + 4 NEW GREAT RECIPES!

It started with a text. Kasia sent him. And in this text message quite a serious invitation to breakfast and a menu to choose from. First thought? I think he wants to announce something important to us. After all, it's all festive, as if for a special occasion. Well, but she also has a husband, also a newborn Józinka, so what could this be? It turned out that there was no occasion, no holiday either, just an idea to meet in a girl's group, to "settle down" at the breakfast table and just talk to each other. The idea is beautiful in its simplicity. I don't think it happens often that someone invites us to breakfast. We usually meet for dinner or wine or coffee "in the city", but for breakfast? You have to meet very early, because you are hungry and start the day together. As it turned out, this was more than a good idea.

Friday breakfasts - what's good on the tables?

Our breakfast cycle included four meetings - breakfast at everyone's. The first with Kasia Burzyńska, the second with Justyna Kozłowska, the third with Monia Mrozowska and the fourth with me. Each of the girls cooked real delights.
At Kasia's we ate pancakes made of chestnut flour (Delicious! I've never eaten anything from such flour before. It has a nutty taste.) Stuffed with sweet mascarpone cheese, raspberries and blueberries. There was also a tiramisu omelette!
Monika made waffles with spelled flour, sweet and dry, and a delicious cocktail and coffee as hell.
Jasta served delicious bread, and baked carrot paste, lentil paste, goat cheese, fresh vegetables and even yellow vegan cheese (I have no idea what it was made of, but it tasted like cheese). And finally, she took something extra from the fridge. Caramelized goat cheese that tasted like chocolate cream. Mega!

What was with me?

I took a few photos and saved the recipes so that you too could use. I hear that after publishing my stories on Instagram, some of my readers have already started dating their friends for breakfast, so the recipes will definitely come in handy.

That's how I prepared the table for the arrival of the girls. Small, decorative pumpkins, wonderfully colored autumn leaves, a few tiny candles, a linen tablecloth and my lumpex plates decorated on my Friday table for breakfast.

And what was on my table?

- green bean paste, avocado and garden mint
- red pepper paste and stewed carrots
- hummus
- homemade naan breads
- fritatta with vegetables with lettuce in honey-mustard-orange dressing
- coconut millet with butter-stewed plums in cardamom with pecans
- pickled from the mother-in-law visible in the background

Well, now it's time for recipes

Bean, avocado and fresh mint paste

1 ripe avocado
500 g broad beans (can be frozen) a
dozen mint leaves
juice of half a lemon
1 small onion
1 clove of garlic
salt, pepper

Beans cook in salted water until soft. Cooked, peel the skins.
Chop the onion finely and fry in olive oil until it is thick and soft. At the end I add a clove of garlic pressed through the press.
I put avocado pulp, peeled broad beans, fried onion and mint in a bowl and blend smoothly. Season with lemon juice, salt and pepper.

Baked pepper and carrot paste

3 peppers (preferably red for a nice color)
onion
2 carrots
2 tablespoons soy sauce
1/3 cup tomato puree
half a teaspoon sweet pepper
salt
olive oil

Cut the peppers into large pieces and place on a baking tray lined with baking paper. Drizzle with oil and bake at 180 degrees for 15-20 minutes. Pepper peel may be black around the edges, the flesh should be soft.
Grate carrots on a coarse mesh. Chop the onion finely.
Heat a few tablespoons of oil in a frying pan and fry the onion for a while, then add the carrots.
Add soy sauce and tomato puree. Stew vegetables until tender. Add water if necessary.
Peel the roasted peppers and blend together with the carrots and onions until smooth. Season with salt and sweet pepper. Serve with roasted sesame seeds.

The hummus recipe can be found 

You can find the recipe for homemade naan breads here .

Frittata with vegetables and lettuce with mustard-honey-orange dressing

half zucchini
half eggplant
onion
2 cloves garlic
tomato
half red pepper
handful of fresh spinach
1/2 feta cheese
10 eggs
salt, pepper, oregano
butter, olive oil

Zucchini, peppers, tomatoes, onions, eggplant, spinach, cut into small pieces.
In a deep frying pan, heat 2 tablespoons butter and a tablespoon of oil. Fry the onion for a while on hot oil, then add the rest of the vegetables. Sprinkle with oregano vegetables and fry in a pan for a few minutes until soft. In a bowl, mix eggs with a pinch of salt and pepper. Transfer the vegetables to an ovenproof dish, pour them over with egg paste. Top the cubes of feta cheese and bake everything in an oven preheated to 200 degrees for about 25 minutes. The eggs are to be cut.
Cut the cooled fritatta into square pieces and serve with lettuce.
Dressing for lettuce: 2 teaspoons mustard, orange juice, a teaspoon of honey, a teaspoon of lemon juice, a clove of garlic.

Coconut millet with butter-stewed plums, cardamom and pecans

millet (the amount depends on the number of people who have to eat it, we count 100 g for each person)
2 cups of coconut milk from a carton, not from a can
4 tablespoons of coconut flakes
maple syrup
butter
10 plums (or more)
teaspoon cardamom
lemon juice
a handful of pecan nuts

First, cook the millet in coconut milk. If the porridge is still hard and absorbs all the milk - add milk or water. It's worth using coconut milk from a carton instead of a can. The can is too thick.
Add coconut, lemon juice and maple syrup to the cooked porridge, depending on how sweet your breakfast is. Maple syrup gives a unique taste, I do not recommend replacing it with something else.
Cut plums into smaller pieces. Heat 2 tablespoons of butter in a saucepan, add plums, season with a flat spoon of cardamom and 2 tablespoons of maple syrup. Lot in butter until they let go and they soften.
Roast the pecans in a dry frying pan. A handful is enough, because they are intense in taste.
Serve hot porridge with plums and a few nuts.
Remember that if you gave a lot of maple syrup to porridge, do not overdo it with plums.

And what would you choose for breakfast at my place?