Breakfast

"The Breakfast Food I Love" Lidija

Truffle Honey, Ricotta & Pear Bruschetta

Truffle Honey, Ricotta & Pear Bruschetta Serves 4-6 1 loaf of Truffle Baguette (substitute plain baguette or sourdough), sliced around 1 inch thickness -either toasted or untoastied depending on your preference Truffle Honey to taste (we used Acacia Truffle Honey) 250...

Truffle Bruschetta with Burrata and Cherry Tomatoes

Truffle Bruschetta with Burrata and Cherry Tomatoes - serves 4-6 Ingredients: 1 loaf of Truffle Baguette (substitute plain baguette or sourdough), sliced around 1 inch thickness 1 ball burrata, strained of it's liquid and brought to room temperature 200 grams cherry...

Strawberry scones

A freshly baked scone is a beautiful thing. Give me a warm, soft, buttery scone for breakfast (or any time of day for that matter), and I’m a very happy woman. Add some softly whipped cream, butter with jam, or a lightly sweetened glaze – it’s no wonder that this...

Beyond Breakfast: Oat Cuisine meets Haûte Cuisine

The world of food blogging is a beautiful thing. Everyday I find myself inspired by something new, whether it’s food, a place, or something familiar that I see in a new light. Sometimes it's easy to forget that you can use ingredients in different ways. When I find...

A Pear & Vanilla pancake recipe

In writing my first post of the New Year, it was my intention to come up with something earth-shatteringly deep and relevant to say. A little older and (hopefully) a tad wiser, I’m finding myself steering away from a lengthy blog entry, and feel compelled to stick to...

My first published article and a recipe for Spicy Shakshuka

Earlier this month, I celebrated an exciting milestone in my life - my first article was published for Gourmet Magazine here in the UAE. The May issue not only marks the beginning of my monthly column, it’s also the start of new chapter in my life, and I'm thrilled to...

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