Eat well, feel good

Shakshuka, slightly modified from Ottolenghi’s recipe.

Why make granola? I used to think that making it a waste of time: after all, there are plenty of perfectly good ones that come ready in a box. But then I tried this and changed my mind, it only happens to be the best granola you’ll ever try in your life. Recipe slightly adapted from this.

Fruit salad of watermelon, nectarine, pear, plum, fresh mint and dried flower petals. Summer on a plate!

Cardamon French toast with whipped cream, strawberry jam and tea.

Potato broccoli soup, from this recipe.

Fruit salad of apple, nectarine, grapes, winter melon and mint.

Caesar salad with crayfish tails: my go-to meal when feeling lazy.

Pan-fried garlic asparagus topped with a poached egg… and tomorrow’s lunch packed up and ready to go!

Moroccan chicken salad, modified from this recipe.

Starting a 30 day salad challenge! Kicking off with a tuna and brown rice salad, modified from this recipe.

Happy Pi day! The crust broke but then Pi is not an integer anyway. Inspired by this recipe.

Roasted red pepper dip, adapted from Skye Gyngell's recipe. Served with  cherry plum tomatoes, baby carrots and pan-fried bread sticks for dipping.

Something close to Panzanella.

A head start on Christmas baking: gingerbread hearts.

Homemade meringue: vanilla and chocolate. Light as a feather and still gooey on the inside.

Rice porridge flavored with Milchreisgewürz and topped with a sweet cardamon-orange juice soup and sliced plums.

2-egg breakfast omelette with cherry tomato, basil, onion and cottage cheese filling.