Whether you think of it as breakfast, brekkie, brunch or le petit-déjeuner, our first meal of the day is often the most culturally specific. And, especially taken a little later, a leisurely meal between breakfast and lunch time, or brunch, can be a fun way to entertain. Try these delicious brunch recipes.
Chäschueche (Swiss Cheese Tart) Like this recipe? Discover More Delicious Swiss Dishes on My Small-Group Food & Wine Tour of Switzerland! Chäschueche literally means ‘cheese cake’ in Swiss German, which might make you think we’re preparing dessert. But ‘cheese tart’ would be a better translation, as Chäschueche is savoury, more like a quiche. You can […]
Chäschüechli (Swiss Cheese Tartlets) Like this recipe? Learn To Make Chäschüechli With Andie & Me On A Swiss Food & Wine Tour! Chäschüechli literally means ‘little cheese cakes’ in Swiss German, which conjures up images of dessert. These Swiss cheese tartlets are savoury however, more like quiche, and one of my favourite Swiss snacks. They’re […]
Trout & Persian Fetta Pinwheel Rolls Like smoked trout? Discover more easy recipes using preserved & smoked seafood! The lavash used for these tasty little pinwheel rolls is flat, rectangular Middle Eastern bread popular for making wraps. It’s also called mountain bread; don’t confuse it with crisp lavosh crackers, which won’t work in this recipe. […]
Smoked Salmon Crostini Like this recipe? You’ll love my online Traditional Italian cooking class! These smoked salmon crostini are simple, versatile and delicious: top crisp croutons with a creamy, herby spread add a piece of smoked fish and enjoy! I use chives and dill because they’re usually in the herb patch, but you could use […]
Potato & Scamorza Tart with Smoked Trout Like this recipe? Discover more delicious Italian dishes on my small-group Italian food & wine tours. This deliciously versatile potato & scamorza tart can be vegetarian, but potatoes and smoked fish are such natural partners that I like to add hot-smoked rainbow trout. Scamorza is an aged mozzarella, […]
Salmon Gravlax Like this recipe? You’ll love my online Australian cooking class! ‘Gravad-lax’ means ‘buried salmon’ and refers to the ancient practice of wrapping salted fish in bark and burying it in the cold Scandinavian soil to preserve it through winter. While gravlax is normally prepared using a whole side of salmon, I have made […]
Roti Telur Like this recipe? You’ll love my online Singaporean cooking class! The dough for murtabak, one of my favourite Singaporean snacks, is basically the same as roti dough and can also be used to make roti telur, delicious egg-filled roti. Telur (pronounced tuh-lawr) means egg in Malay. My friend Simon Goh simply breaks an […]
Baps (Scottish Morning Rolls) Like this recipe? You’ll love my online British cooking class! I have a wonderful memory of being at my Auntie Mary’s house in Glasgow and scurrying down the road early one morning to buy beautifully soft floury baps from the local baker for our breakfast (the scurry was necessary as it […]
Poached Quinces Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Quinces are a wonderful old-fashioned winter fruit. Unlike their sweet cousins – apples and pears – they’re virtually inedible raw. They come into their own when they’re slow-cooked, turning a beautiful rosy colour. The longer they’re cooked, the deeper […]
Primo Sale Cheese (Ricotta-Style) Like this recipe? You’ll love my online Italian cooking class inspired by Giovanni Pilu! Primo sale is a fresh Italian cheese, sometimes aged for a few weeks, sometimes resembling ricotta or cottage cheese. Traditionally it’s made from sheep milk though some versions today use cow milk or a mixture of cow, […]
