Today’s breakfast was with my in-laws (who is visiting from Sweden) at our usual breakfast place around the corner. One had french toast with maple syrup & blueberries, one had homemade coconut muesli with yoghurt, & mango. And one had bruschetta with ricotta cheese, avocado & lemon.
Guess who!
donnahay.com.au
Lemon, ricotta, basil, honey – bruschetta
evakolenko photography
Take care / Marie
I’m into passionfruit & use it in almost everything I eat nowadays, whether it is breakfast, porridge or muesli, in salad or, as here, sweets to the coffee.
cakeletsanddoilies.blogspot.co.uk
Passionfruit tart with orange mascarpone cream.
donnahay.com.au
Passionfruit and blood orange ricotta tarts.
starchefs.com
Passionfruit tart
Take care / Marie
I have eaten healthy as long as I can remember & so does the rest in the family. A heritage, I guess. My boys have been vegetarians for around five years & I have thought to follow their path relatively long time now – but so finally, I decided about two months ago. Fortunately, desserts are not affected by the decision. So here’s a lovely dessert – simple but appealing – thinly crisp bread & pear slices, ricotta & syrup. With a cup of coffee!
/ fancy.com
Take care / Marie
anordinarywoman 