I used to make this every week for breakfast when I was in Switzerland last year. It’s warm, filling, fragrant, and versatile. Feel free to swap the raspberries for blueberries, add some bananas, or pear slices. Although it’s quite quick to assemble, it takes some time in the oven, so it might be best suited for a brunch, or a lazy morning.
Read MoreFor many years my favorite café in Lisbon was Kaffeehaus in Chiado. I loved going there for a cup of coffee, which they always served in a silvery platter with a glass of water. Occasionally, I’d order their delicious vegetable strudel, made with a combination of potatoes, pumpkin, spinach and Feta cheese. I haven’t been there for quite a while and I’m not sure if they still serve it.
Read MoreI really like apricots. It’s a pity that the truly good fresh ones are so hard to find , even at the peak of their season. It appears to me that most of the time what you get at the market is either stone-hard and sour, or mushy and tasteless. On the other hand, dried apricots are always good and available. Not too sweet and sticky like dates or prunes, not too dry and grainy like figs, dried apricots are perfectly chewy and aromatic, sweet and sour.
Read MoreAbout this creamy wintry soup, while there’s nothing new about mushrooms or chestnuts in a soup, I thought that using a tea instead of a stock or plain water would be interesting. Well, firstly I thought of using coffee, but I’m avoiding coffee lately, so kukicha tea, aka twig tea (or Chá de três anos, in Portuguese), popped into my mind since that’s what I’m having for breakfast instead. Kukicha tea has a nutty, roasted flavor that pairs well with mushrooms and chestnuts. Plain, this soup is a great starter, but topped with loads of caramelized onions and a wintry pesto, it’s a perfect hearty supper.
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