4 Dishes

Breakfast

Chipolata

A chipolata () is a type of fresh sausage, likely created in france. sausages by that name appear in the 1903 edition of escoffier's le guide culinaire. chipolatas are often prepared as a relatively thin and short sausage. chipolatas are typically made from coarse-ground pork seasoned with salt and pepper together with herbs and spices—according to the particular recipe—such as sage, thyme, pimento, or nutmeg.: 288  the word is french and probably derives from the italian cipollata, which essentially means "made with onions" and according to some sources may have referred to an onion stew with sausages.chipolatas are common in the united kingdom. they frequently appear as part of a christmas dinner wrapped in streaky bacon as pigs in blankets.a garniture à la chipolata consists of onions, chipolata sausages, chestnuts, salt pork, and sometimes carrots in a demiglace or madeira sauce.: 91  in switzerland, the italian spelling cipollata is more prevalent. the sausage also usually contains veal and milk, in addition to pork. cipollata are fried or grilled and often served to children. cipollata taste and look like a miniature version of the st. galler bratwurst.

Breakfast

Joghurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

Breakfast

Muesli

Muesli ( mewz-lee) is a cold oatmeal dish based on rolled oats and ingredients such as grains, nuts, seeds and fresh or dried fruits. muesli was traditionally prepared with milk or cream, a squeeze of citrus juice, often with a sweetener such as honey, and soaked overnight. yoghurt or other mammal or plant milk products are now commonly added to packaged and homemade muesli recipes. developed around 1900 by swiss physician maximilian bircher-benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and also in switzerland as a supper called birchermüesli complet – muesli with café complet (milk coffee, accompanied with bread, butter and jam (butterbrot)).in addition to being made raw, muesli can be toasted. muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Breakfast

Riz au lait

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.