More flavors from the Mediterranean region with Bessara, a broad bean soup with ingredients we use on the island too. But in Morocco the same ingredients are combined together in a different way and eaten as a breakfast item. On the island the breakfast influence comes more from years of British rule but I find that most people here seem to skip breakfast. You … Read More Moroccan Breakfast Soup
Simplicity is always best and nothing better than seasonal fruit in the morning mixed with fresh local yoghurt. If it is too tart for you add a teaspoon of honey or carob syrup. Pomegranates with ruby red seeds, so full of antioxidants and vitamins, in season now and amazing as they are, with very little preparation and time required.
This week’s paper Its the ‘in-between stage’ now when you feel hot from wearing too many layers and then perhaps a bit chilly. These days I like a cooked breakfast especially at weekends as it keeps me going all day. This is more of a healthy fry-up and I make an effort to use as little oil as possible. I assemble a frame with … Read More Its drizzling outside, I feel the humidity as I make breakfast in a frame
A combination of yummy and heaven, this is food that touches the soul. A compote of fresh figs in lime juice and zest enveloped in Greek yoghurt and scattered with pistachios…. How much better can it get ? And I make a batch of compote and keep it in an airtight container in the fridge and it lasts for up to a week…. You … Read More A simple healthy breakfast… Greek yoghurt with fig compote and pistachios