125 recipes. Have a look.

Buttermilk muffins with whole blueberries and a crunchy sugar top. Toss the berries in a spoonful of the flour so they do not sink.

Chickpea flour batter with red onions, tomatoes, green chili and coriander leaf, fried thin until the edges crisp. Serve hot with chutney or pickles.

Day-old brioche soaks in a cinnamon and vanilla custard, then fries in butter until crisp. Serve it with fresh berries and maple syrup.

Eggs baked in a muffin pan with wilted spinach, feta and green onions. Squeeze the spinach dry so the cups set firm, not watery.

Eggs poached in a thick sauce of red bell peppers, tomatoes, cumin and paprika. Serve from the skillet with bread to mop up the soft yolks.

Eggs stirred slowly over low heat into soft curds, finished off the heat with creme fraiche and chives. Pull the pan off while they still look wet.

Turmeric eggs whisked with red onion, tomato, and green chili, cooked until golden underneath, then folded. Serve it hot, with a lime wedge on the side.

Rolled oats simmered in oat milk with grated apple, cinnamon and maple syrup, topped with pumpkin seeds. Stir often so the oats do not stick.

Whole milk Greek yogurt topped with quartered figs, chopped walnuts, honey and a dusting of cinnamon. Use figs that give slightly when pressed.

Avocado mashed with lemon juice and olive oil, spread on crisp rye toast with chili flakes on top. Toast the bread last so it is warm when you top it.

Croissants brushed with sugar syrup, filled and topped with almond frangipane, then baked again. Day-old croissants take the syrup without going soft.

Ripe mango blended with whole milk yogurt, a little milk, honey and ground cardamom. Chill the yogurt and milk first so it is cold without ice.

Granny Smith apple, spinach, cucumber and ginger root blended with lime juice and cold water. Drink it right away, as it separates if it stands.