Sometimes all you want is a ‘big monty’ breakfast or brunch. Make this the base and add eggs, fried tomatoes and baby sausages. Mm-mmm.
Easy cornbread recipe using polenta and olive oil.
Watch it … then make it!
It’s all about that golden crispy topping!
Crumble for breakfast? You betcha, should there be any left.
Rich, sweet and creamy … thank goodness the sourness of apricots takes the edge off!
Could there be a better fruit combination than strawberries and mango? Doubt it.
Mmmm. If you love eggs, and you love asparagus, it’s time to dunk!
Golden, crunchy, crusty snitzels do it for me every time.
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
Ding Ding! Breakfast is served (or make that brunch, lunch or supper).
Hey, is this breakfast or dessert? You choose.
Bubble & Squeak … What a name!
Dip, dunk, off you go …
Nope. There’s no hash in these, no hemp either. Just loads of herbs, good old-fashioned spuds and tasty hot-smoked salmon.
Brunch, lunch anytime ….
Brunch or lunch? Your place or mine?
Eggs and avocados, an unlikely combination, and for breakfast? Whaaa? (That’s hands in the air screaming whaaaaattt?) It really didn’t ring my bell until I tried it, but now I am hooked. I’ve made a few adjustments, as you do. I can’t eat it for breakfast, as it is too rich, too filling, just too […]
Brunch, lunch, munch … sweet corn fritters with the ‘works’ are hard to resist.
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
Labna is thick and creamy, velvety-textured and lemony fresh, but not at all rich to eat.
Pale and creamy, perfect for dolloping, dipping or squiggling!
Dark, rich and sticky … is date syrup really what it’s cracked up to be?
A Swedish twist on bacon and eggs. Or stir-fry. Or bacon & egg stir-fry!
Brazil nuts, toasted oats, coconut and blueberries – a perfect start to the day.
Pucker up no more – poach the little blighters in a wine syrup for a sweeter feijoa treat.