Breakfast
Ancient Omelette with Asparagus and Fresh Herbs
This is a recipe which survived almost 2000 years. It’s a lovely herbal omelette with asparagus and subtle hints of wine and olive oil. It’s not only ancient but also very healthy, with the addition of the asparagus and the aromatic herbs. This dish is perfect for breakfast or for a light vegetarian lunch. From the original site: Today I tried another ancient recipe. This one is from Apicius’ b…
Egg Salad Open Sandwiches
Coming back to the post, to celebrate Easter Style, I made Egg Salad Open Sandwiches. I had read this post by David Lebovitz a couple of months ago, and there was something so classic about this simple post- that it had been playing in my mind. I was travelling then, and didn’t get an opportunity, and it was only now, that I finally had eggs to play with, I decided to give this a shot. What I love about David’s cooki…
Yummy Shrimp Omelette
I’m an egg fanatic & enjoy eggs of different sorts. Are you an egg lover like me? Ingredients: 4 Eggs 150g shrimps (peeled) 1 slice of Red Pepper/Capsicum (shredded) ½ Carrot (shredded) 1 stalk of Spring Onion (chopped) ½ Salt Dash of pepper ½ minced Garlic 2 tsp Extra-virgin Olive Oil Instructions: Whisk eggs lightly & add salt & pepper. Throw in spring onions, carrots & red pepper. Set as…
Strawberry Yogurt Parfait
I enjoy adding yogurt into everything I cook. So, in our household its a constant on the list of ‘staples’ on the weekly grocery list. With so many different kinds and brands available its tough at times to select ‘a’ specific kind. I use store bought and make it at home, when I can. Of the store bought ones I like the Greek style the most. Its much creamier and easy to work with. Yogurt with honey and…
Oranger Pistachio Biscotti
This is a really easy recipe that gives you a great tasting exotic biscotti. Don’t let anyone in on our secret though. Shhh. From the original site: I also discovered a very sweet looking bottle of Oranger from Tunisia. Of course I brought it back.
Capuccino Biscotti with Hazelnut and Almond
It’s great that this biscotti keeps for over a week, but it’ll never last that long in the jar. This recipe adapted from Sur la Table is quick, easy and unbelievably scrumptious! Make lots because you’ll want to wow everyone you know with it. From the original site: They are good make-ahead cookies and keep well in an airtight container for weeks. Theoretically. You probably won’t be ab…
Banana Bread and Cream Cheese
The slightly sweet bread combined with the tangy soft cheese is heavenly, with a cup of tea or coffee. My children love it, too. From the original site: This pairing seems obvious to me, but often enough when I mention it to people, they have never heard of spreading cream cheese on banana bread and calling it breakfast. Let me tell you, this is a call you want to take!
Croissants you can conquer
This recipe stems from Julia Child’s traditional Croissants and Pain au Chocolat recipe. It might seem a bit daunting at first, but you realise that’s because each step is really detailed out, to help walk you through the entire process. It makes something so complicated and challenging quite a cakewalk. And you’re sure to feel so proud of yourself at the end. So, if you’ve been…
Strawberry Crepes with Whipped Cream Filling
These Strawberry Crepes will satisfy any cravings with whipped cream filling, drizzled with chocolate. A classic french breakfast or also great as dessert From the original site: these crepes tastes amazing! The whipped cream is light and the strawberries gave each bite a slight sour surprise. and the chocolate drizzle just makes it completely heavenly. As rich as they may look and sound, I have to say,…
Easy Cheddar Cheese Scones
I recommend this recipe because even a newbie like me can make this! It’s so easy and doesn’t take a lot of time to make which is perfect when you’re on the go. From the original site: I have a block of cheese sitting in my fridge. I don’t know how long it’s been sitting there, but the more I open the fridge, the more guilty I get seeing it. So I decided with the huge batch of soup I made recently, it…
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