Taiwanese stir-fried rice noodles with shrimp, carrots and bean sprouts. Loosely based on this recipe.
Tamagoyaki (Japanese rolled omelette) for breakfast. It’s almost light enough outside to start taking weekday breakfast pictures again!
Start your day off like an arabian princess! Rice porridge flavored with “Milchreisgewürz” (a spice blend of vanilla, orange peel, cinnamon, cardamon, ginger, turmeric, black pepper, fennel, anise and orange peel), and plum slices marinated in orange juice, cardamon, powdered sugar and a tiny drop or rum.
Curried scrambled eggs with celery, tomato and onion. Served with watermelon hearts, tea and a shot of freshly squeezed orange juice.
Grilled white fish and cherry tomato skewers with oriental fish seasoning, served over steamed asparagus, with a yogurt and dressing. Recipe in this book.
Sky Gyngell’s pea and mint soup. Tastes just like springtime!
Recreating the 5 star hotel breakfast experience at home: fruity wholewheat breakfast bread with camembert, munster and bel paese cheese, onion marmalade, a fig, a quick salad of cherry tomatoes, lemon pepper and basil, a glass of turkish yogurt with preserved cherries, and a cup of tea. Enjoyed while listening to the Continental Breakfast playlist on Spotify :-).
early--mornings asked: Please never stop blogging :D
Thanks! Not planning to :-)
prettylittlewolfchild asked: All the food you eat look so damn good o:
Thank you! :-)
I’ve been experimenting with a wonderfully versatile scrambled egg recipe lately: this time I replaced the spinach with chopped onion and sweet bell pepper, and the chili with some amazingly fragrant Sicilian oregano. Perfect with a cup of tea, a handful of grapes and a banana-cinnamon smoothie.