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I had a pitaya sitting on my kitchen table, and had a sudden idea to make this! A beautifully light and cool breakfast- the sweet fragrance of the pitaya is complemented by the tangy yoghurt and lashings of golden honey. Fruit granola is optional but adds a lovely crunch.
Pongal is both the name of dish and a festival in South India (usually falls on 14 January) celebrating the first harvest of the year. A sweet version of this, made using rice, lentils, jaggery and milk is made during the festival. I've featured the savoury version here which is commonly eaten for breakfast. I love topping it off with extra pepper and freshly grated ginger for that extra bit of warmth on a cold day, and for me, it is comfort food that reminds me of my mother's cooking. This combination of rice and lentils has other Indian cousins - Bisibelebath (with added vegetables) and Khichdi - also very popular comfort food.
I tried making waffles this way shortly after our first honey harvest from my husband Josh's beehives in the summer of 2016. Our kids immediately demanded we never buy freezer waffles ever again, so it's safe to say these were a hit!
I usually half this recipe when I make it on a busy school morning - one waffle per kid, one for me, and one for our chickens is the perfect weekday breakfast.