<p>The recipe has been passed down from my great-grandmother Marusa, and I could never understand what I was doing wrong, why my mom's always turned out right, but mine didn't. My mom does it by eye and waves her hand, and everything works out for her. And now, for the first time in my life, the dough has risen for me too.</p><p>I have to say, I'm not excited about flat pancakes, because I grew up on the fluffiest ones!</p><p>Perfect. We take sour cream, jam, condensed milk, and enjoy.<br></p>
<p>Yesterday at El Cort Inglés, I discovered an interesting variation of tomato paste - with seaweed. Heavily seasoned, light iodine flavor, perfect for a seafood shakshuka, if you add seaweed and mussels on top, for example. I didn’t have that, so just eggs and gremolata on top (finely chop herbs, I had dill and parsley, add fine zest, salt, olive oil, slightly grind). Lemon also gets along well with the sea note in the paste, and I also had a bit of light mozzarella on top.</p><p>Second breakfast inspired by a recipe for egg salad from my friend Dima (he lives in America and recently launched his project with luxurious buns Onlybuns). So, we boil eggs for 10 minutes, cool them, grind 2 yolks with a teaspoon of butter and a teaspoon of mayonnaise (I replaced it with 10ml of light soy cream, I’m on a diet), add salt, pepper to taste, cut the rest of the eggs and whites into cubes and mix with the sauce. That’s it! I haven’t tried the original egg salad sandwich from the Asian 7/11, but Dima says it’s maximally close. The taste is just incredibly tender - the butter gives a enveloping texture, melts in your mouth. Of course, this sandwich should be made with airy Asian brioche, but I only had rough Portuguese buckwheat bread, don’t judge me :) I’ll definitely repeat it with another bread.</p><p>Such mornings :)</p><p></p>
