Estos ingleses son la monda.
¡Tienen palabras para todo!
Y si no las tienen se las inventan.
Que aquí en España llevamos toda la vida almorzando, tomando el pincho de media mañana o saliendo de la oficina a «hacer unos recaditos y en 10 minutos vuelvo…»
Eso entre semana.
Los fines de semana simplemente desayunamos tarde.
Y luego tomamos «el vermú».
Y después comemos.
Pero los ingleses no. Ellos han inventado «el brunch».
¿Que qué es el brunch?
Pues como su nombre indica (breakfast = desayuno + lunch = almuerzo) es la comida que se hace el día que te levantas a esa hora que es terreno de nadie, ya no son horas de desayunar pero tampoco es hora de comer, no sabes si comerte unos churros o un plato de lentejas…
¡¡Pero tienes hambre!!
Vamos que básicamente lo que han hecho es juntar todas las comidas en una, porque en un brunch lo mismo puedes comerte unas tortitas que unos huevos y beberte un zumo o un vaso de vino…
¡A lo loco!
Lo del nombre, pues sí, es original, pero vamos que eso de unir dos palabras no es nada nuevo, en España llevamos años haciendo lo mismo y no nos damos tanta importancia…
¿No os lo creéis?
A ver, ellos tienen un «breakfast» y un «lunch» y ¿qué se les ocurre?
Pues lo más obvio: «brunch«.
Aquí, tienes dos hijos, Teresa y Sergio, un bar, y ¿qué se nos ocurre?
«TEYSE» tu bar de tapas ¿Es o no es genial?
Pues por si os apetece preparar un brunch en casa el próximo fin de semana aquí os dejo unas cuantas ideas.
Y si lo vuestro no son los brunch y sois mas de tomar un café con leche así os levantéis a las 4 de la tarde, pues podéis adaptar estas recetas para una cena o merienda porque son deliciosas…
¡Qué traigo de tó!
Tenemos unos bagels, que son esos panecillos con un agujero en el centro, que se escaldan en agua brevemente antes de hornearlos, lo que produce un pan bastante denso y con una corteza crujiente. Suelen estar cubiertos con semillas de sésamo, amapola o incluso ajo o cebolla en polvo.
También tenemos para hoy unos huevos Benedict, que son huevos escalfados, acompañados de jamón, bacon o salmón ahumado, cubiertos con salsa holandesa y que serviremos sobre los bagels.
Y en la parte dulce unas deliciosas tortitas de limón y semillas de amapola, y pudin de chía. Si no habéis probado nunca las semillas de chía os recomiendo preparar este pudin, ya que aparte de estar buenísimo, tiene muchísimas propiedades beneficiosas para el organismo.
Pues sin más vamos a por todas estas recetas!!!
Preparación:
En primer lugar mezclamos el agua y la leche y la calentamos hasta que esté tibia. Si utilizamos levadura fresca, apartamos una pequeña cantidad de esta mezcla de agua y leche y deshacemos en ella la levadura. Dejamos reposar hasta que se formen burbujitas. (Si vamos a utilizar levadura seca, no la añadimos en este punto, por lo que simplemente calentamos la mezcla de agua y leche y reservamos).
A continuación derretimos la mantequilla, bien al baño maría o bien en el microondas, y reservamos.
En un bol ponemos la harina tamizada, la sal, el azúcar y, si usamos levadura seca la añadimos en este punto.
Añadimos la mezcla de agua y leche (y si estamos utilizando levadura fresca, la pequeña cantidad de agua y leche en la que disolvimos la levadura) la mantequilla derretida y ya fría, y la clara de huevo ligeramente batida (la yema del huevo la reservamos para barnizar los bagels) y amasamos hasta obtener una masa lisa y elástica.
Si utilizamos la amasadora, ponemos en el bol de esta los ingredientes del mismo modo que hemos descrito antes, y comenzamos a amasar a velocidad 1 con el accesorio pala. Una vez que los ingredientes estén integrados y tengamos una masa grumosa, cambiamos la pala por el gancho amasador y, a velocidad 2, amasamos hasta obtener una masa lisa y elástica.
Una vez lista la masa, le damos forma de bola y la depositamos en un bol engrasado, cubrimos con papel film y la dejamos levar en un lugar cálido y alejado de corrientes hasta que doble volumen, 1 hora aproximadamente.
Pasado este tiempo, volcamos la masa sobre la encimera ligeramente engrasada, y la desgasamos aplastando suavemente con los dedos.
Dividimos la masa en porciones (el tamaño de estas dependerá de la cantidad de bagels que queramos) y les damos forma de bola (si la masa se nos encoge, la dejamos reposar unos minutos para que se relaje).
Una vez que tengamos hecha la bola, con el dedo ligeramente engrasado, le hacemos un agujero en el centro de la bola y lo agrandamos hasta obtener un agujero de unos 5 cm.
Dejamos reposar las piezas unos 10 minutos.
Precalentamos el horno a 220º.
Ponemos una cazuela con abundante agua a hervir.
Cuando el agua esté hirviendo, vamos echando los bagels al agua por tandas (dos de cada vez por ejemplo) y los escalfamos rápidamente, apenas unos 15 segundos. Los sacamos del agua y los escurrimos bien.
Este escalfado será el que le otorgue al bagel su textura característica.
Una vez que tengamos escalfados todos los bagels, los colocamos en una bandeja de horno cubierta con papel de hornear.
Batimos la yema de huevo que teníamos reservada y le añadimos un poquito de agua para hacer la mezcla más fluida.
Barnizamos los bagels y los espolvoreamos con las semillas o polvo de cebolla, como prefiramos.
Horneamos unos 20 ó 25 minutos, hasta que los bagels estén dorados.
Sacamos del horno y dejamos enfriar en una rejilla.
Podemos preparar más cantidad de bagels y congelarlos una vez fríos.
Receta adaptada de Canal Cocina.
Preparación:
Comenzamos preparando la salsa holandesa.
En primer lugar derretimos la mantequilla, para que cuando vayamos a usarla esté derretida pero fría. Podemos derretirla al baño maría o más rápidamente en el microondas.
Reservamos.
Ponemos a calentar una cazuela con agua. Una vez que el agua comience a hervir, bajamos el fuego y la mantenemos hirviendo a fuego lento.
Colocamos sobre la cazuela un bol resistente al calor y añadimos las yemas. (Es importante que el bol quede sobre la cazuela pero sin llegar a tocar el agua, ya que de lo contrario se podrían cuajar las yemas).
Agregamos el vinagre a las yemas y comenzamos a batir hasta obtener una mezcla espumosa y dorada (si vemos que la mezcla alcanza mucha temperatura podemos apartar un momento el bol del calor, sin dejar de batir).
Apartamos la mezcla del fuego y comenzamos a añadir la mantequilla fundida, poco a poco, sin dejar de batir, hasta que la mezcla espese.
Añadimos el zumo de limón y salpimentamos.
Tapamos la salsa y reservamos. Como la salsa debe mantenerse caliente, lo mejor es que mantengamos el bol al baño maría, pero con la cazuela ya fuera del fuego mientras preparamos los huevos.
Comenzamos a preparar los huevos escalfados.
En una olla ponemos agua a hervir. Una vez que hierva, mantenemos a fuego suave.
Añadimos al agua un chorrito de vinagre.
A continuación cascamos los huevos en una taza, removemos el agua para crear un remolino, y en el centro de este vertemos el huevo, introduciendo la taza en el agua y volcándola para que salga el huevo. Esto hará que la clara del huevo no quede desparramada.
Cocemos los huevos unos 3 ó 4 minutos, dependiendo de lo cuajada que nos guste la yema, y sacamos del agua.
Lo escurrimos sobre papel de cocina y salamos.
Procedemos de la misma manera con el resto de los huevos.
Si esta manera de escalfar los huevos nos resulta muy complicada, podemos escalfarlos con el siguiente truco:
Forramos por dentro una taza, en la que quepa el huevo, con papel film, que sobre bastante papel por fuera de la taza, pincelamos el film con aceite y cascamos el huevo dentro de la taza.
Unimos la esquinas del papel film y las atamos como si fuese un hatillo, ayudándonos con hilo de cocina si fuese necesario, y ponemos a cocer el hatillo en agua hirviendo durante 3 ó 4 minutos.
Una vez transcurrido este tiempo, sacamos los hatillos del agua, cortamos el papel film, escurrimos el huevo y salamos. De esta manera el huevo no se desparrama, ya que queda recogido gracias al envoltorio de papel film.
Mientras se escalfan los huevos, cortamos los bagels a la mitad y los tostamos.
Una vez que tengamos listos los huevos, montamos el plato.
Colocamos una de las tapas del bagel sobre un plato, cubrimos con una loncha de salmón, a continuación ponemos el huevo, regamos con la salsa holandesa, espolvoreamos un poquito de eneldo si nos gusta, y cerramos con la otra tapa del bagel.
¡¡Y a disfrutar!!
Receta adaptada del libro de Gordon Ramsay «Mis mejores recetas»
Preparación:
En un bol ponemos el azúcar y la ralladura de limón y frotamos con las yemas de los dedos hasta que el azúcar quede aromatizado, ligeramente humedecido y cambie de color.
Reservamos.
A continuación derretimos la mantequilla, para que cuando vayamos a usarla esté derretida pero fría. Podemos derretirla al baño maría o más rápidamente en el microondas.
Reservamos.
Aparte mezclamos la harina tamizada, la levadura, el bicarbonato, la sal, las semillas de amapola y el azúcar que habíamos reservado.
En otro bol mezclamos el yogur, la leche, el huevo, el zumo de limón y la mantequilla fundida.
Mezclamos bien y añadimos esta mezcla sobre la mezcla de ingredientes secos.
Removemos hasta integrar.
A continuación engrasamos una sartén antiadherente con un poquito de aceite de girasol o mantequilla y, cuando esté caliente, vertemos la masa, ayudándonos de un cazo de servir por ejemplo.
Dejamos que la tortita se haga durante un par de minutos aproximadamente, y cuando veamos que la masa empieza a burbujear y los bordes están cuajados, le damos la vuelta a la tortita ayudándonos de una espátula.
Dejamos que la tortita se haga por el otro lado, necesitará menos tiempo, y cuando esté lista la sacamos a un plato que cubriremos con papel de aluminio para que no se enfríen las tortitas mientras terminamos de hacerlas todas.
Podemos servir acompañadas de mantequilla y sirope de arce.
Notas:
Si queremos que las tortitas nos queden perfectamente redondeadas debemos verter la masa siempre desde el mismo punto, el centro de la tortita, es decir, sin extenderla ni mover el cazo sobre la sartén intentando darle nosotros forma redondeada a la masa. Si lo hacéis como os digo veréis que la forma redondeada sale sola.
Para echar la masa en la sartén yo uso un cazo de servir en vez de una jarrita porque así salen todas las tortitas del mismo tamaño.
Receta adaptada de «Joy the Baker»
Preparación:
En un bol mezclamos la leche con el azúcar, removiendo hasta que esta última se disuelva.
A continuación añadimos las semillas de chía, mezclamos bien y dejamos reposar durante 1 hora para que las semillas se hidraten, removiendo de vez en cuando para que la hidratación sea uniforme.
Pasado este tiempo repartimos la mezcla en los moldes en los que los que vayamos a servir el pudin, llevamos la mezcla a la nevera y la dejamos reposar un mínimo de 5 horas, aunque puede ser perfectamente toda la noche.
En el momento de servirlo lo acompañamos de la fruta que prefiramos.
Notas:
Podemos sustituir la leche de vaca por la leche vegetal que prefiramos, pero debemos tener cuidado al endulzar el pudin, ya que algunas leches vegetales son bastante dulces. Por ello es preferible que vayamos probando el punto de dulzor antes de añadir todo el azúcar.
Receta adaptada de «Food and Cook»
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