Crustless potato quiche

This is quiche a great option for a Sunday brunch that you can prepare in advance and warm just before serving. Complement with a side of baked beans and the sausage of your choice for a complete meal. We made this quiche with potatoes, red bell peppers and zucchini, but you can use whatever leftover vegetables you have at home and ensure that nothing goes to waist in your kitchen.

Crêpes with dulce de leche sauce and fruits

Dulce de leche is a popular confection in Latin America. It is made by slowly heating sugar and milk for several hours until getting a thick sauce which can be used as a spread on bread or cookies, or as a filling on many pastries. For this recipe we are using a dulce de leche from Argentina found at “El gaucho” a butchery and Latin America products’ store north of Toronto. Many large grocery stores in Canada carry dulce de leche spreads imported from different countries; find it in the ethnic or baking products aisle.

Pan de Muerto / Day of the Dead Bread

Pan de Muerto’ / ‘Day of the Dead Bread’ is one of the most iconic traditions of Mexican culture. It is prepared every 1st and 2nd day of November. The top of the bread represents a skull and the sides represent bones. It’s sweet and tangy since it’s prepared with orange blossom extract & orange zest.

Bagels

Traditionally shaped by hand into the form of a ring from yeasted wheat dough, first boiled for a short time in water and then baked. A world wide breakfast classic nowadays!

Molletes

Molletes are a simple, traditional and ecomonic option for breakfast. Enjoy with refried beans, melted cheese and pico de gallo salsa. Add some protein like shredded rotisserie chicken, Spanish chorizo or tofu vegan chorizo and turn your molletes into a complete lunch meal.