Summer weekends are for lazing away like
eating breakfast and lunch together. For today's brunch, I prepared a
Mediterranean dish called Shakshouka
made of the juiciest and sweetest homegrown tomatoes and homegrown bell pepper,
seasoned with paprika, cumin, a sprinkle of salt and freshly-cracked black
peppercorns. Simmered for about 20 minutes, then I cracked three eggs and then
I topped the shakshouka with
homegrown herbs - shiso leaves and chives. Also on the
table are some homemade aebleskiver,
homegrown apples and nectaplums and
coffee.
Video on YouTube and link below...
No comments:
Post a Comment