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Title: 🥔 Potato Galette: The Ultimate Breakfast Delight!

Looking for the perfect breakfast idea? Let's dive into the world of the Potato Galette. This oversized hash brown is dressed up with red onion and fresh thyme, making it a fantastic addition to your morning meal. 🌞

🍳 Breakfast in Bed Ideas: Potato Galette Edition

If hash browns and home fries went out for a fancy brunch party, they'd come back as this beautiful yet oh so easy potato galette. A galette is a no-frills French tart or cake that's round and fairly flat. Think of this recipe as a skillet-sized hash brown cake that's golden, crispy, and so darn delicious. Shredding the potatoes instead of thinly slicing them saves time and looks just as pretty. Whip up a quick breakfast with an easy cowboy quiche, a simple fruit salad, and crispy bacon to pair with this potato side dish. 🥓🥗

Yields: 6 servings Cook Time: 15 mins Total Time: 40 mins

Ingredients You'll Need:

2 lb. russet potatoes 🥔

1/4 red onion, thinly sliced 🧅

2 tsp. chopped thyme, plus more for garnish 🌿

2 tsp. kosher salt 🧂

3/4 tsp. black pepper 🌶️

7 tbsp. canola oil, divided 🥄

Flaky sea salt, for garnish 🌊

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👩‍🍳 Directions:

Peel the potatoes and shred on the large holes of a box grater. Place the shredded potatoes in a colander and rinse under cold water, stirring often, until the water runs clear, about 1 minute. Drain well. Wrap the potatoes in a clean dish towel and squeeze firmly to wring out as much moisture as possible.

Toss together the potatoes, red onion, thyme, salt, and pepper in a large bowl.

Heat a 10-inch nonstick skillet over medium, heat 5 tablespoons of the oil. Add the potato mixture to the skillet and spread into an even layer. Using the back of a spatula, firmly press to compact the potatoes. Cook until the bottom and sides are golden brown, about 15 minutes.

Carefully slide the galette, browned side down, onto a baking sheet. Invert the skillet on top of the galette and flip the sheet so that the galette is now browned side up in the skillet.

Drizzle the remaining 2 tablespoons of the oil around the edges of the skillet. Cook until golden brown on the bottom, 8 to 10 minutes. Transfer the galette to a cutting board. Cut into wedges. Garnish with flaky sea salt and thyme. 🍴

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KEEP READING 💫✨🌟📖

Intrigued? Click here to get your taste buds dancing! 👉🍴🤩

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🍗 Chicken Piccata: A Zesty Delight!

Looking for a quick and delicious weeknight supper? Look no further than this Lemony, caper-topped, and just buttery enough, chicken piccata. In just ten minutes, you can go from the sauté pan to the table with this fantastic dish. 🍽️🍋

Ingredients You'll Need:

2 pounds boneless, skinless chicken cutlets or breasts, butterflied to create thinner pieces

½ teaspoon freshly cracked black pepper

1¾ teaspoons sea salt

1 cup flour

10 tablespoons unsalted butter

4 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1 tablespoon minced garlic (from 4-6 cloves)

1½ cups chicken stock

1 teaspoon lemon zest (from 1 lemon), plus more to taste

1 tablespoon fresh lemon juice

2 tablespoons capers, drained

Fresh parsley, chopped, optional

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🔪 How to Make Chicken Piccata Part 1: The Pan-Fry

Slice the chicken breasts horizontally into thin pieces for even cooking.

Dredge the chicken breast pieces in flour for that perfect crispy coating.

Fry the chicken cutlets in a combination of olive oil and butter for that unbeatable flavor. Magic! 🍗🔥

🍋 How to Make Chicken Piccata Part 2: The Piccata Sauce

The piccata sauce is a mouthwatering pan sauce made from the chicken-tinged buttery bits left in the skillet.

Sauté shallots and garlic in the pan drippings.

Add stock and reduce it to a flavorful consistency.

Stir in more butter, capers, lemon juice, and zest. Season with salt and pepper. That's it! You made a pan sauce! 🥄

Your Ultimate Chicken Adventure:

Chicken doesn't have to be bland. It's the ultimate blank slate for flavor! Here are some fast chicken recipes to add excitement to your weeknight dinners:

🍋 Lemon Chicken

🍲 One-Pot Braised Chicken with Kale and White Beans

🍊 Easy Orange Chicken

🍗 Skillet Roasted Chicken with Cabbage

🍅 Chicken Cacciatore

Now you have the perfect Chicken Piccata recipe in your arsenal. Try it out, and let your taste buds dance! 💃

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Chocolate Mousse with Salted Caramel and Mochi

🍫🍮🍬

This dessert is like a cozy cloud of sweetness, the perfect way to wrap up a fantastic meal. Get ready to dive into a world of delightful flavors!

Ingredients:

1 cup (240g) creme fraiche

200g mini mochi (we used Awon Snow Rice Cake)

80g toasted buckwheat (see note for toasting instructions)

Chocolate Mousse:

270g dark chocolate, chopped

260ml thickened cream, plus 450ml extra

85g caster sugar

9 (135g) egg yolks

Salted Caramel:

200g caster sugar

200ml thickened cream

40g unsalted butter, chopped

1 tsp Murray River pink sea salt

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Method:

For the mousse, place chocolate in a large bowl. Heat cream until almost boiling, then pour over the chocolate. Whisk until combined. Set ganache aside and keep it warm to prevent firming.

Place sugar in a saucepan with 50ml water. Cook until dissolved, then heat until it reaches 115°C on a sugar thermometer.

Beat egg yolks until pale. Slowly add the hot syrup. Fold this mixture through the chocolate ganache.

In a separate bowl, whisk the extra cream until soft peaks form. Gently fold it through the chocolate mixture in 3 batches. Cover and chill for at least 3 hours.

For the salted caramel, heat sugar in a pot over medium-high heat until it dissolves evenly, then whisk in cream and butter. Whisk in sea salt and let it cool slightly.

Scoop a spoonful of chocolate mousse into a serving bowl, add creme fraiche, salted caramel, and top with mochi and toasted buckwheat.

Notes:

You'll need a sugar thermometer for this recipe.

Begin this recipe at least 3 hours ahead.

For toasted buckwheat, preheat the oven to 200°C and cook buckwheat for 8-10 minutes until golden.

💫✨ ✨💫

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🌟 Overnight Blueberry French Toast: A Delicious Breakfast Prep! 🌟

Are you ready for a mouthwatering morning treat that practically makes itself? This Overnight Blueberry French Toast is an absolute win! 😋

Ingredients:

1 loaf brioche

4 eggs

1/4 cup caster sugar

2 tsp vanilla extract

2 cups milk

1 punnet fresh blueberries

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Method:

1️⃣ Prep the Night Before Slice the brioche into thick pieces and arrange them in a baking dish. In a large bowl, whisk together eggs, sugar, vanilla, and milk. Pour this heavenly mixture over the bread. Add a generous sprinkle of blueberries, then cover with plastic wrap and chill it in the fridge overnight.

2️⃣ The Morning Magic The next morning, preheat the oven to 180°C (no need to preheat). Remove the plastic wrap from your French toast creation and place it in the oven. Bake for about 35 minutes until it's beautifully golden brown and perfectly puffed. No liquid in the center? You're good to go!

3️⃣ Serve in Style Serve your masterpiece with a drizzle of maple syrup and a dollop of yogurt or some more fresh fruit on the side. Bon appétit! 🍁

Notes:

Don't worry if you don't have brioche; white bread works too.

We've kept the sugar content modest for that perfect breakfast balance. You can always swap it for honey or maple syrup.

Get creative with toppings! Try different berries, apples, pears, or even a banana version.

Customize it further with spices, nuts, or a sprinkle of poppy seeds. The possibilities are endless!

📚 Keep Reading for More Culinary Adventures 📚

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Enjoy your breakfast and happy cooking! 💖✨

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🥥🍗 Coconut Chicken Cutlets With Mango Chutney Slaw 🥭🥗

Prep Time: 30 mins Total Time: 30 mins Servings: 4

Say goodbye to boring dinners with these crispy coconut-coated chicken cutlets! 😋

Double the Deliciousness: Not only do these breaded chicken cutlets get an extra burst of flavor from unsweetened shredded coconut, but we've made it super easy by skipping the flour and egg dredging step. A quick dip in mayo does the trick, keeping the chicken juicy and the breadcrumbs in place.

The Perfect Combo: Pair these cutlets with a zesty coleslaw amped up with a touch of mango chutney and sambal oelek. A spritz of lime adds that extra zing and guarantees this recipe will become a favorite!

Ingredients:

1/3 cup mango chutney

3 tbsp lime juice

Lime wedges

2 tsp sambal oelek (optional)

1/2 cup mayonnaise, divided

1 1/4 tsp kosher salt, divided

16 oz shredded coleslaw mix

1 cup chopped fresh cilantro

4 (4-oz.) chicken breast cutlets

1 cup panko

3/4 cup unsweetened shredded coconut

4 1/2 tbsp coconut oil, divided

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Directions:

Whisk chutney, lime juice, sambal oelek (if using), 1/4 cup mayo, and 1/4 teaspoon salt in a large bowl. Add coleslaw mix and cilantro; toss until well coated. Chill in the fridge until you're ready to serve.

Sprinkle chicken with 3/4 teaspoon salt and coat with the remaining 1/4 cup mayo. Mix panko and coconut in a large, shallow dish. Coat cutlets in the panko mixture, pressing to make it stick.

Heat 3 tablespoons oil in a large skillet over medium-high until it shimmers. Place 2 cutlets in the skillet; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat with the remaining 1 1/2 tablespoons oil and 2 cutlets. Sprinkle cutlets with the remaining 1/4 teaspoon salt. Serve with slaw and lime wedges.

Nutrition Facts (per serving):

Calories: 905

Fats: 66g

Carbs: 47g

Protein: 33g

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Keep on reading to discover a world of culinary delights. 😄 #Foodie #CoconutChicken #MangoChutneySlaw #FreeEbook