This English classic isn’t just good for a delicious afternoon tea, but is also a great breakfast dish as well as a very happy partner to matcha tea or turmeric latte. I personally love scones with a homemade compote or jam, topped with whipped coconut milk.
Pizza for breakfast? And why the hell not? Particularly if it’s not served in the classic format but instead using breakfast ingredients and presented in a whole new way.
The original French Toast is also a little rustically called “eggy toast” in the UK, because that’s what it essentially is. Toast soaked in whisked eggs. However, you can create French Toast without the eggs. Don’t believe me? Let me show you.
I love poppy seed. I love how it looks and I love how it tastes. In the (Greek) olden days, they believed that poppy grew from the tears Aphrodite shed when she was grieving Adonis. If I could choose, I would prefer my tears to be poppy rather than salty.
During the absolutely idyllic train journey from Zell am See to Hollersbach, looking out at lush, green pastures and mountains, we saw the occasional ominous looking cloud. When we arrived at Andrea and Martin Rieder’s stunning organic farm however, the clouds were nowhere to be seen.
Super trendy bowls. This trend was kicked off with smoothie bowls – these ones are a bit thicker than the ones sold in cups and bottles and are usually made with frozen berries or fruit pulp. The whole thing is enhanced with a variety of toppings and local or exotic superfoods.
Carpe Diem. Seize the day, or rather “harvest the day”. We have to enjoy today, who knows what’ll happen tomorrow. And how better to start the day than eating a balanced, delicious breakfast. My recommendation? Fluffy turmeric pancakes with Greek yoghurt, passion fruit, strawberries and granola. All those different flavours and textures make this breakfast a true winner.
Breakfast like a king. It’s how the saying went: eat breakfast like a king, lunch like a prince and dinner like a pauper. It’s still true that breakfast is a very important meal but for me, it’s simply comfort food, particularly on a Sunday, when you can sleep in and then take your grand old time preparing a delicious and balanced breakfast. Today, I’ve combined a few classic recipes and enhanced them with seasonal produce like fresh herbs and asparagus.
Breakfast is my absolute favourite meal of the day. I look forward to it the second I open my eyes and it’s usually something healthy which gives me enough energy to face the challenges of the day. I really lay it on thick on the weekends though – it’s a celebration of the best meal of the day. Sometimes however you don’t really have that much time to eat in the morning. That’s when muffins come into play.
Pancakes are pure happiness! If you really want to score brownie points with me, surprise me with pancakes. In the morning. Or for lunch. Or dinner. I can put a bunch of those away every hour of every day. There is absolutely nothing better than a small fluffy piece of dough in a pan drenched in honey or maple syrup and garnished with sundry yummy toppings!
I’ve been asked frequently what the inspiration was for my second cookbook. The concept from the beginning was a series of books, all based on the LCF principle I’ve developed. Super Bowls was one my priorities, for the very simple reason that I just love eating fragrant food out of bowls with a spoon.
One early morning in the Villa Villekulla, Pippi Longstocking invented a new word: SPLUNK. Of course this had to be a thing. So Pippi, Tommy and Annika start looking for it. They ask at the local candy store and the ironmonger in town. Unfortunately, neither one of them sells any splunk. Might the splunk be a disease of some kind? The three friends visit a doctor. But the doctor can’t find anything wrong, certainly nothing splunky. But just as Pippi makes her way home, a splunk crosses her path. She almost didn’t see the little bug and nearly stepped on it – this could only be a splunk, Pippi was certain …
