Breakfast feeling: Chorizo, Brie Cheese and Gorgonzola Omelette

The temperatures dropped fast lately and they barely go up than 4 Celsius degrees. This is then, the perfect time to stay inside, around the stove, and cook something tasty and warm for cold evenings, days and mornings…


As you know already, I’m pretty much in love with eggs and I eat them too often. That’s why, to be sure I’m not increasing my cholesterol level (and Laurenţiu’s) too fast, I’m trying to use quail eggs instead of chicken’s as much as I can. Eggs are not the only “ingredient” I love, cause I know for sure I would die if the cheese would magically disappear from the world. I like it in all its forms – soft, hard, brie, gorgonzola, cheddar, feta, with herbs, chilli, pepper, with nuts or dry fruits, sprinkled with some basil and extra virgin olive oil, I love it in all combinations and I’m trying to find new ways to use it in my “creations”, especially that there is no day without cheese for me.

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all of these being said

This time I’m trying seduce you with one of my special omelettes I like to cook, and you are free to make it even in a hurry morning, cause you’ll be ready in less than 15 minutes, if you cook it for two people. And speaking of devil, I must tell you I don’t like to cook a big omellete, then cut it in half, cause in my opinion it doesn’t look pretty on the plate. I have a small pan I am using to make omelette for every person on the table. This is how everybody will have his (or hers) own round beauty.


The omelette I’m presenting you right now was our breakfast for today and it uses some of Mediterrana’s ingredients: from gorgonzola, to chorizo sausages.

What you need:

*4 chicken eggs (2 per person)

*some cut chorizo (mild sharp)

*brie cheese


*1/2 table spoon of olive oil

*salt & pepper

*some thyme (eggs go perfectly with thyme, I must tell you)

How to do it

1. Put the small pan on fire and let it heat a little, then add the olive oil.

2. Add the chorizo, and let it fry for maximum one minute

3. Beat the eggs with salt and pepper and add them into the pan, and make sure they all get on fire

4. With 5 seconds before you’ll take the pan from the stove add the cheeses and let them melt a little.

5. Put on some thyme and some vegetables (I used today a young salad I sprinkled with salt, a few drops of fresh lemon juice and a few drops of olive oil) for more vitamins and color.

Et Voila!

PS. If you want to add some “Je ne sais quoi” into the dish, press (or cut) a garlic clove and put it into your pan right before the eggs. Make sure you’ll not burn it cause it will become bitter 🙂


Breakfast feeling: Poached eggs

The best time for eating eggs is in the morning, they say, and is enough to take a peek on the internet to find a great number of recipes where the humble egg is the main character.
We both love eating eggs and I’ve always tried to find healthy egg recipes other than frying them.
To poach an egg may appear a bit difficult in theory and in the beginning, but once you try it, things get more and more simple especially that there is nothing greater than knowing you cooked (and had) a healthier breakfast 🙂

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What you need:
*a medium pan for boiling water
*a frying pan
*2 eggs
*2 slices of bread
*some smoked (or plain) grated cheese

How to do it

1. Fill the pan with water and bring it to boil. When it starts to boil reduce the heat, let the water simmer and ad some salt and vinegar.
2. Crack an egg in a glass and let it slip slowly into the water. Let it boil there for about 3 minutes, but if you like your eggs harder, let it in boil for about 5 minutes.

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3.Take the egg out and put it in cold water to stop it from boiling. Do the same with the other egg.
4. In a frying pan put the half quantity of grated cheese and add one slice of bread over. Let the cheese melt and stick to the bread, then turn the slice on the other side. Let it brown a little and then add one egg on top of it. Do the same with the other slice
5. Sprinkle some salt, pepper and thyme on the eggs and then add some vegetables in the plate for more color.
And…that’s it!
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Mediterranean feeling: Chicken with olives

It’s strange, but Mediterranean Sea has a great attraction towards me. I love the climate there, the herbs, plants, the air, the architecture. There is something sweet, salty and relaxing about it, and the colors are wonderful. People who know me, are aware already of my passion for cooking and, for the people who not know me, I must say that the kitchen is my very own art studio, where I can create new forms of taste. I like to experiment things, to mix the ingredients and I’m in love with spices and with Mediterranean cuisine. That’s why I use it as a source of inspiration in many of my “creations”.


Anyway. I have an itch these days cause my oven doesn’t work properly so I skip it every time I cook and I’m trying to manage the things with the pan or with dry cooker. Maybe is a good thing, cause my philosophy in the kitchen is: simple, fast, fresh and tasty and in oven the food is cooked slower than in 30 minutes.

All these having said, I can share with you my special olive chicken recipe.

What you need:

*chicken breast (sliced or not)
*4 garlic gloves
*2 fresh skinned tomatoes (or 1 can of tomatoes)
*2 spoons of virgin olive oil
*one hand of kalamata olives
*salt & pepper
*one glass of dry white wine
*if you like it more spicy use a pinch of chilli flakes

The recipe works perfect for oven, but if you want to make it faster, or if your oven doesn’t work (as mine) you can use dry cooker pan 🙂

How to make it:
Wash and slice the chicken if it isn’t already sliced and put on some salt, pepper and oregano (I add some chilli flakes too). Put the dry cooker on the stove, let it heat and then add the olive oil and the chicken. Put the cover on let the flesh cook on small heat for about 5 minutes and add the wine. Cover it and let it cook again for about 5 minutes. In the meantime press the olives with one finger to take the stones out (that’s why the best olives to buy are the softer ones), and add half of the olives into the pan. Cover it again and prepare the tomatoes. Cut them in small cubes if they are fresh and in bigger slices if they are canned and then add them into the pan. Put some salt too but be careful with that cause the olives tend to be pretty salty. Together with the tomatoes and their sauce add the rest of the olives and let everything on small heat until is cooked (for about 20 minutes). For more taste add some oregano in the sauce with about one minute before you take it from the stove and serve the chicken with a green salad.
That’s a healthy and fast meal and even you probably like to combine the chicken and tomatoes with potatoes, my advice is to not do such a thing. Unless you want to put on some kilos :D….

PS. I guess I’m not the best food photographer. I’ll try to do my best next time.