We’ve all heard that breakfast is the most important meal of the day but, during a busy morning, it’s easy to let breakfast fall low in your list of priorities.
A good breakfast fuels you up and gets you ready for the day. Also, eating a substantial, protein-rich breakfast keeps you full, so you end up eating less during the day. Yes, research shows that including protein at breakfast is critical to successful weight loss!
Manchego cheese has more protein than meat and so adding Manchego to your breakfast is not only yummy but a fantastic idea too. Here are three suggestions for a 100% delish energy boosting Manchego breakfast:
1. The healthiest option
A balanced, easy-to-assemble make-ahead morning meal: Grab an apple, wrap 1 to 2 ounces of Manchego in plastic, and toss ¼ cup of fiber- and protein-rich walnuts into a re-sealable plastic bag. You can snack this while driving to work.
2. The sweetest one
A quick and sophisticated alternative suitable for the everyday: Cut a couple of slices of bread – a French baguette if possible. Drop a bit of olive oil on each and toast them on the grill. Place a slice of Manchego cheese and a thin slice of membrillo paste on top of each toast.
3. The perfect brunch
A one-pan meal that will be an instant hit: In a large skillet sauté in olive oil ½ sliced onion and 2 sliced potatoes. Once ready, pour the mix in a bowl, then crack two eggs into it and add a handful of sliced green olives together with 2 ounces of Manchego, sliced thin. Stir gently with a whisk, then pour the mix back to the skillet and bake it in a medium-high heat oven until ready. Serve with freshly squeezed orange juice, hot coffee and a bread roll.
On Tuesday I talked about my (secret) addiction to Manchego & “Dulce de Membrillo”. Today I’m sharing with you my family’s recipe so you can all enjoy this classic combo.
Like all marmalades and compotes it’s really very easy and it makes for a perfect kitchen activity on a cold autumn day. Why not trying it this weekend?
What you need:
- 2 pounds of quince, washed, cored and roughly chopped
- 2 pounds of granulated sugar
- The juice of 1 lemon
- 1tbs of gin
- Place quince pieces together with the sugar in a large saucepan. Stir with a wooden spoon until the sugar has completely dissolved.
- Add the lemon juice and the gin. Reduce to a simmer, cover, and let it cook until the quince pieces are tender (about 30 minutes).
- Pour everything down into a blender and mix well until the quince paste is very thick and has a deep orange pink color.
- Pour the cooked quince paste into a serving tray.
- Smooth out the top of the paste so it is even.
- Let it cool.
To serve, cut into squares or wedges and present with Manchego cheese. To eat, take a small slice of the “dulce de membrillo” and spread it on top of a slice of Manchego. Yum!
“Dulce de membrillo” is a quince paste that is the national snack of Spain when paired with Manchego.
Once you’ve tried this combination, you’ll see what all the fuss is about, and you may even want to try your hand at making some.
Quince is a hard fruit that looks like a cross between an apple and a pear. Most varieties can’t be eaten raw, only cooked. They cook up pink and have a wonderful sweet floral aroma so and extra benefit of preparing “dulce de membrillo” is that your home would smell amazing afterwards.
Besides being a great appetizer and a wonderful dessert, Manchego & membrillo also make for a perfect school sandwich. The little ones love the sweetness of the quince paste and we feel good knowing they’re eating all the vitamins and protein they need.
Like apples and pears, quince is in season during fall. Yes, it’s season time!
So go and buy some. Soon I’ll be sharing my grandma’s “dulce de membrillo” recipe and I can tell you won’t regret giving it a go!