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.
Rösti Discover more Swiss regional specialties on my small group food & wine tour of Switzerland! Talking about a ‘potato’ rösti in Switzerland is redundant (like ‘cheese’ fondue) as there’s only one type of true rösti and it’s made from potato. Swiss menus don’t generally offer much for vegetarians, but most have rösti with either […]
Armando’s Panettone with Berries Like this recipe? You’ll love my online Italian cooking class featuring the food of Southern Italy! Armando’s panettone with berries is a delicious dessert made with Italy’s traditional Christmas cake, panettone. Panettone is a popular gift among Italians and my friend Armando Percuoco created it to use up all the leftover […]
Apom Berkuah with Pengat Pisang Like this recipe? You’ll love my online Singaporean cooking class! Apom berkuah with pengat pisang is a popular Singaporean dessert. Apom comes from the word ‘appam’, a southern Indian fermented rice pancake popular in Kerala and Tamil Nadu, and berkuah (also written bokwa or bengkua) means to accompany a thick […]
Kaya Toast Like this recipe? You’ll love my online Singaporean cooking class! Kaya toast is a classic Singaporean breakfast, found in every kopi tiam (coffee house) across the island. And what’s not to love? Crisp white toast, a thick slice of cold butter and a good smear of sweet coconut jam (kaya). This isn’t the […]
Provençale Omelette Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Provençal omelettes tend to be open-faced rather than the folded omelettes found elsewhere in France. They’re also often hearty with stronger flavours typical of Provençal cuisine – and they’re a great way to use up leftovers such as […]
Potted Trout Discover Scotland’s excellent smoked fish on my Scottish ‘Seafood & Spirits’ Tour! Potting is an old British technique for preserving meat or seafood by storing it under a layer of fat, similar to French confit or rillettes. The food was traditionally cooked thoroughly to eliminate excess moisture then packed into a ceramic pot […]
Persian Omelet Like this recipe? You’ll love my online Persian cooking class! What Persians call omelet is more like what I would call scrambled egg with tomato. It’s usually not a pretty dish, but it is a tasty one that appears on almost every breakfast menu in Iran. Typically the egg is finely scrambled so […]
Pa amb Tomàquet Like this recipe? You’ll love my online Spanish cooking class! Called pan con tomate in other parts of Spain, this classic Catalan snack is about as simple and delicious as you can get. There are many variations, but this is how it was taught to me many years ago by my Catalan […]
Date Scones Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! Date scones are an Aussie classic, perfect as a sweet treat any time. Mine are inspired by Matt Moran’s date scone recipe in Australian Food, which is in turn inspired by the scones his Nan Valda used to make. […]
Cheese Scones Join me in Scotland – the home of scones – on my Scottish ‘Seafood & Spirits’ Tour! Given scones’ British heritage, I like to use a good crumbly cheddar in my cheese scones – most of it mixed into the dough and a little saved to sprinkle on top. In Scotland, where scones […]