Sun-dried tomato Pesto Beef Bruschetta

I have a home at the same time were prepared my rye bread, pesto and roast beefand there was this insanely delicious recipe!

1. Rye dry bread in the toaster or in a skillet. While it’s hot, generously spread a piece of pesto.

2. Put sun-dried tomatoes, 3-4 pieces 1 sandwich. If the tomatoes are very large, it is better to cut, so it was there. Then a few pieces of roast beef, which I broke up for ease of eating.

3. Further optional, but very desirable to pour all of this mustard-honey sauce (recipe wrote here), balsamic cream, throw some capers and season with sea salt and freshly ground pepper. Mmmmmm

For those who do not eat meat, a great alternative to roast beef can be mozzarella cheese, and crackers will be absolutely beautiful, if it is a little pagelet in the oven to make the cheese baked.

This is a great dish for a party. Clocked pesto, baked a big piece of meat and you only need to assemble the sandwiches, and it is 2 minutes;)

Poached egg, the best recipe

I have tried many ways of cooking poached eggs, and chose this method, here’s my simple recipe:

1. Pour cold water into the pot/saucepan/saucepan with a not very large diameter bottom (12-15 cm). Water should be approximately 4-5 cm. Add 1-2 tbsp of vinegar.

2. While the water is heating, carefully break the egg into a bowl, make sure that the shell does not fall into it. If the yolk breaks in the process, then this poached egg will not work – make it into scrambled eggs or any other dish that does not require the integrity of the yolk.

3. After the water began to softly bubbling (not boiling!), spoon/spatula intensively stir it around to make a funnel. Then gently pour in the center of the crater zaranee harvested egg.

4. I cook 2-3 minutes until protein is well grabbed. Take out with a slotted spoon and put straight into the skimmer on a plate and let the excess water drain. At this time, repeat the process with the next egg. Next shift is still warm, but not wet egg with a skimmer on a dish.

This sandwich (see photo) I do so: dried rye bread, then smear with cream cheese, spread sliced avocado, a poached egg, salt, pepper, truffle oil and balsamic cream. You can sprinkle with grated Parmesan cheese. Incredibly tasty!

Also the poached egg can be added to soups, cereals and salads.

Important. If you are going to cook the poached egg out of this recipe, and in cooking foil, as recommended by many, please be careful and do not touch film bottom of skillet. It can melt and all your eggs will flow out into the water, and then you have this film to unbolt the bottom. It happened to me, you don’t want;)

Bruschetta with tomatoes and Parma «Agapi-bruschetta»

And here is the recipe for the most mind-blowing bruschetta with jamon / prosciutto, the so – called ” Agapi bruschetta”:

Rye bread (can be replaced with Borodinsky) fry in a toaster or in a frying pan, cool,

Top with a layer of cream cheese or thick sour cream,

Next, a layer of diced tomatoes,

Then shredded pork jerky,

And the cherry on the cake-balsamic cream.

This is an impossible dump of the head and omnomnomn)

Best burgers ever

I’m not even sorry to reveal all the subtleties of this recipe, because I can not imagine who will bother so much))


Bake burger buns (recipe here), cut them lengthwise into 2 parts.

Caramelize onions (recipe here).

Cut fresh and dried tomatoes, pickled cucumbers, peel a couple of cloves of garlic.

Make bluchiz sauce (recipe here).

Cutlets can be made yourself, but I often use purchased marbled beef. They’re gorgeous. I’ve only seen them in Auchan. Not to be confused with Miratorg, there are cutlets just insignificant sinewy inedible meat-like cakes. And another good option is cutlets from the butcher shop, which are called “Royal”.

If I do it myself, then either I do not add anything to the minced meat at all, or for 500 g of ground beef I add 1 tsp.mustard + 1 tsp. Worcestershire sauce/or 2H.l. only sauce, a pinch of ground coriander, salt and black pepper.

If the cutlets are minced lamb, then be sure to put there ground cumin, coriander, a little ground cinnamon, cumin and chili pepper.

Optionally, you still need to make carmelized bacon. Optional, since you can do without it. I do not eat bacon, for me it is too fat, especially in combination with cheese and meat. But I will not hide from you that with “beer-candied bacon” the taste of the burger will be amazing. Once definitely worth a try;)

How to make bacon (ingredients are indicated in the amount needed to prepare 1 baking sheet):

1. Mix 100ml dark beer and 2 tbsp syrup (Jerusalem artichoke or MapleWe spread the pieces of bacon (8-10 PCs) at a distance from each other on a baking sheet with baking paper, otherwise you will be awesome to wash the caramel from it. Brush each bacon and send it for 3-6 minutes (time depends on the thickness of the piece and the oven) in the oven at 220C (if there is a grill mode, you can turn it on, but not necessarily, it will still caramelize). It is necessary that the pieces become slightly fried and reduced by one and a half times. We turn them over to the other side and repeat the process with spreading beer caramel, then fry until ready (5-10 minutes), the main thing is not to bring it to black, it is no longer tasty.

2. ready bacon spread on paper towels for no more than a couple of minutes. They will give up excess fat, cool down, Harden, but do not have time to stick to the towels;) After that, the bacon must be broken into pieces, convenient for eating.

Important 1. If you make several bacon pans, then each time you need to take a new layer of baking paper.

Important 2. If there is more beer with syrup than necessary, you can apply another layer of caramel during cooking.

Preparation process: Collecting a burger:

Heat the grill pan, dry the cut bun well on it (cut down), then rub both halves with garlic, then optionally you can grease the bottom bun hummus next, caramelized onions, cutlet (fry 6-8 minutes for medium roast, but everything depends on its size), bluchiz sauce, bacon, sun-dried tomatoes, fresh tomato round, cucumbers, top bun and Bon Appetit.

The amount of ingredients depends on your tastes. I put a lot of onions and cheese, and everything else – a little. The burger is served with a large portion of vegetable salad with a light dressing.


Experiment with the addition of fried zucchini and lettuce leaf: Other successful combinations:

  • After the blue cheese, instead of everything that is indicated in the basic recipe, put fried wild mushrooms with onions + arugula.
  • Or instead of blue cheese, put Camembert/Brie, then fried sweet chanterelles with onions, followed by spinach./corn with sour dressing.
  • Lamb cutlet. Down on a hummus bun, then grilled eggplant with garlic, then a cutlet, then curdled goat cheese and topped with pickled red sweet onion. You can also put a tomato and spinach.