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Ideas for a Continental Breakfast

Girija Shinde Nov 07, 2018
A typical continental breakfast consists of only a few light but healthy dishes. They are packed with nutrients and vitamins.
Continental breakfast is very popular in European countries, especially in England. The name gives an impression that it must be something to do with a lot of yummy dishes. However, it is exactly the opposite of it. It is a very simple meal, which consists of only four-five dishes, which are very light.
The things that come to our mind when the word breakfast is said, is bread butter and eggs, continental breakfast does not contain either of it. It is quite typical; you will find pastries, yogurt, marmalade, orange juice, cereal, and fresh fruit. Though it is healthy, it is not very filling.
However, it is convenient and inexpensive, that is why you will find continental breakfast in majority of the European hotels.

Flaky Butter Croissants

  • ¾ cup, butter (softened and divided)
  • ¾ cup, milk (scalded)
  • 1 packet, dry yeast
  • 1 egg, beaten
  • ¼ cup, warm water
  • 2 tbsp., sugar
  • 3 cups, all-purpose flour
  • 1 tbsp., shortening
  • 1 tsp., salt
Firstly, dissolve yeast in warm water, when completely dissolved, let stand for about 5 minutes and set it aside. Take a large bowl and mix sugar, salt, milk, and shortening in it, chill it in the refrigerator for a few minutes.
Add in the yeast to the mixture and then the egg; mix well. Now, add the flour until soft dough is formed. Place the dough in a well-greased bowl, cover and chill for 1 hour. Then, place the dough on a flat and lightly floured surface, roll it into a 12-inch square. Spread ¼ cup, of the butter on the dough, evenly.
Now, slowly fold the corners to the center, then fold the entire dough in half. Wrap this folded dough into a wax paper and let it chill for 30 minutes. Repeat the entire procedure of buttering and folding twice and chill for 1 hour after the last rolling.Cut the last roll into 2 parts. Roll each of the parts into a 14-inch circle on lightly floured surface.
Cut the rolled dough into 8 wedges. Roll out these wedges then seal the ends and points, place point down on greased baking sheets. You can shape them into crescent shapes. Let the dough rise for about 45 minutes. Bake for 10-12 minutes at 400 ºF.

Fruit Marmalade

  • 2 lemons
  • 900 g oranges or a mixture of oranges and grapefruit
  • 1.75 kg granulated sugar
  • 2.5 liter water
Wash the fruits, cut them into halves; squeeze the juice into a large heavy stainless steel saucepan or preserving pan, set aside. Tie the membranes and pips in a muslin bag also cut the fruit peels into thin shreds. Add the muslin bag and peels to the saucepan along with 2.5 liter water.
Bring the mixture to a boil, lower the heat, and let simmer for about 2 hours, uncovered. Remove the muslin bag and let it cool. When the mixture is completely cooled, squeeze excess liquid into the saucepan, if any.
Add sugar to the saucepan, decrease the heat to low, stir occasionally until completely dissolved. When the sugar has dissolved, increase the heat to medium and boil for about 15 minutes. Remove the saucepan from heat and let it cool for 5 minutes, stirring gently. Ladle the marmalade into jars, cover, and seal. Store in cool dark place only when cooled.


  • 1/8 cup, white sugar
  • 2 tbsp., milk
  • 2 cups, all-purpose flour
  • ¼ cup, margarine
  • 1 pinch salt
  • 1 tsp., cream of tartar
  • ½ cup, milk
  • ½ tsp., baking soda
Preheat the oven to 425 ºF also line a baking sheet with parchment paper. Take a large bowl, sift cream of tartar, salt, flour, and baking soda in it. Gradually add the butter until the mixture looks like fine breadcrumbs. Then, add milk and sugar until soft dough is formed.
Turn the dough onto a lightly floured surface, knead well, and roll out to a ¾-inch thickness. Cut into 2-inch rounds. Place these rounds on the prepared baking sheet, brush lightly with milk just for glaze. Bake in the oven for about 10 minutes. Let it cool on a wire rack. Serve warm with jam, clotted cream, or butter.