Ingredients (for two):

• 1 cup plain yogurt
• 1 cup granola
• 1 cup fresh berries (raspberries, blueberries, blackberries, strawberries (hulled and sliced))
• 1 tablespoon honey

Instructions:

1. Mix the yogurt and honey. Toss the berries together.
2. Spoon 2 tablespoons of honey yogurt, 2 tablespoons of granol, and 2 tablespoons of mixed fruits in this order in a parfait or tall glass (2 of them). Repeat the process.
3. Bon appetit…

Ingredients

• 2 large potatoes (peeled; thinly sliced)
• 1 onion (peeled; finely chopped)
• 4 tablespoon olive oil
• 2 large eggs
• a pinch of salt
• blackpepper

Instructions:

1. Heat olive oil in a frying pan. Add the potato and fry on medium heat until patates get opaque. Add the onion. When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion, drain the excess olive oil and return to the pan.
2. Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt and blackpepper.
3. Add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
4. Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
5. As the egg starts setting, place a large plate over the pan, flip the tortilla over onto the plate and slide back into the pan to cook the underside. Keep shaking the pan lightly so the tortilla does not stick to the bottom.
6. Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices. Once it feels firm on the edges and soft in the middle then slide the tortilla back onto the plate.

Ingredients:

• 2 lb apricot (sweet and still firm)
• 2 lb sugar
• juice of 1 lemon

Instructions:

1. Halve the apricots and pop out the pits. Toss the apricots with sugar in a wide pan. Cover the pan and set aside at room temperature overnight. The sugar will dissolve and the mixture will get watery.
2. KaCrack the apricot pits open with a nutcracker to get the almonds inside. Bring water to a boil in a small saucepan, remove from heat, and put in the almonds. Let rest for about thirty seconds, then transfer to a colander and rinse under cold water. The papery skin of the almonds will then slip off easily. Reserve the peeled almonds.
3. Put the pan over medium heat and cook the apricots and almonds until the mixture thickened slightly. Add the lemon juice and cook 5 more minutes.  Let the jam cool completely in the pan and then transfer it to glass jars. Refrigerate the jam.

Notes:

• Apricots will foam a lot while cooking; so make sure you use a large pan.
• The apricot almonds gives the jam a particularly good flavor, and makes for a few lovely crunchy bites per jar.

Ingredients:

• 10-12 cubanelle pepper (chopped bite size)
• 3 large tomato (peeled; diced)
• 3 eggs
• 2 tablespoons olive oil
• salt

Instructions:

Heat olive oil in a skillet. Saute peppers for 2-3 minutes on medium-high heat. Add tomatoes and salt and cook over low-medium heat, stirring occasionally until most of the juice from tomatoes evaporates. Whisk the eggs in a bowl, and pour into the skillet while constantly stirring. Cook to the desired egg doneless (donot overcook!) and serve warm.

Klasik Fransız tarifine pratik bir alternatif. Hollandaise sosu yerine keçi peyniri kullanıyorsunuz. Yumurta ve ıspanağı beraber pişirince de iki kişilik kahvaltı çabucak hazır oluyor.