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I simply love week-ends because I have all the time in the world to wake up without the sound of the clock’s alarm. I can drink my Cortado coffee listening the morning news or petting the cat. I can have breakfast for as long as I wish without worrying that I might just loose the bus which is getting me to work. I can breath the morning’s air without stressing that I’m late somewhere. Oh my, and until Monday it will be so long now!

For a fresh start in the morning try the exquisite crab caviar home made and and egg that will make you full of energy.

For the crab caviar cream you’ll need:

– 100 gr fresh crab caviar
– 1 teaspoon of mustard
– 3 teaspoons of lemon juice
– 10 tablespoons of mineral water
– 15 tablespoons of sunflower oil

How to make the crab caviar cream:

Using an electric mixer combine the caviar with the mustard and the lemon juice. Then add gradually the oil and the water. The mineral water will make the caviar very puffy. Mix everything for at least 5-7 minutes, or until the volume of the caviar will double. The cream must be thick.

You can keep it refrigerated maximum one week. You can serve the crab caviar on toasted bread with onion or eggs. I like to eat the caviar in the morning because it gives me strength and energy for all day. The boiled egg will balance the light texture of the caviar with a thicker taste.

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