Clementine’s – the smallest of the tangerine family. tender, juicy and seedless.
Eating cake for breakfast may seem like a wicked indulgence but just stop and think about it before you reach for packet cereals. Fresh fruit cakes are often lower in sugar, they use real fats like butter of olive oil, eggs for protein and you can pack them full vitamins with fruits or pureed vegetables like carrot or beetroot. Last year food trend spotters thought that cake for breakfast would be the ‘in thing’ by 2017. A number of studies also suggested that so long as you don’t indulge in rich gateaux that breakfast cakes are better for you and set you up for the day ahead better than propriety cereals. After all the Spanish have been doing it for generations – think Magdalenas and Spanish coffee cake.
This clementine cake ticks all of the boxes; it easy to make, it stores and freezes well and its delicious and refreshing. Clementine’s are at their best for one more month until the end of February. Continue reading
Chilli avocado and blood orange bruschetta with lemon thyme and toasted cumin seeds on sourdough
This pretty, light and tasty recipe was inspired by the healthy avocado breakfast that we ate at Le Pain Quotidien at St Pancras Station before boarding our train for Brussels over the Easter Weekend. It was delicious and perfectly hit the spot, inspiring my thoughts to healthy options for Spring Eating. The blood oranges and lemon thyme lighten the richness of the avocado adding flavours that I associate with sunshine and energy.
Enjoy! Continue reading
EasterPuddings and DessertsRecipesSpring
Deep dusty purple and lime green, these blueberries look as beautiful as they taste. The lime syrup adds a gloss and a tang without being too sweet. I like to serve these as a breakfast treat with home made yoghurt but they could also accompany desserts such as Pannacotta or an orange polenta cake. They are very moreish so you might like to double up on the quantity of blueberries. The syrup quantity doesn’t need to double just use it all.
Blueberries with lime confit syrup served with homemade yoghurt