​Breakfast is and has always been part of my everyday routine. I might swap it for brunch occasionally at the weekend but other than that, I just cannot skip it.
The thing with breakfast and me is that I cannot stick to the same things to eat day after day. For example: two pieces of toast with butter and jam, a fruit and a mug of green tea. That sounds great and perfect to start the day, and honestly it would be so easy to have this everyday. I like eating this type of breakfast, I really do. But after a couple of weeks, breakfast food boredom starts to set and I need to find something else to eat. 
I usually swap the pieces of toast for slices of brioche or toasted challah bread, and green tea for a mint infusion. Another time, I like to move on to porridge and a mug of lemon and ginger infusion. And on occasions, I make myself a bowl of Greek yogurt topped with granola and drizzled with Irish honey (we get ours directly from E.’s family, it is so delicious!). Since I am in a granola phase at the moment, I thought I would try and make my own so I get to choose what flavours go in it.

We have reached the time of year when all I can think about are crepes, crepes, crepes. If you have been following the blog for a while, you know what I mean: next Saturday, 2nd February, is la chandeleur (also known as candlemas or in my vocabulary ‘eat all of the crepes you want’ day). I know that many French people will be making crepes and galettes (the buckwheat version) their main meal for the occasion with a wonderful display of ingredients to add as fillings. And, you have probably guessed it at this stage, I intend to do the same!

I have talked A LOT about crepes on this blog already but I just cannot stop myself, I need to share yet another delicious recipe.

Winter time is such a perfect season to enjoy all types of comforting and warming food. And to me, one of those comforting things is definitely a big bowl of delicious soup served with buttered crusty bread.

At home, soup is on the menu at least once a week during the colder months (that said, a chilled soup is also lovely in the Summer). We alternate between some of our favourites that I make more regularly: butternut, tomato and leek. I also like to try other recipes every now and then. One that has been added to the list lately is creamy mushroom soup. 

'Tis the season to be merry and eat chocolate! And what about making your own beautiful chocolate bark for the holidays? It is quite easy as it happens and there are endless possibilities with festive toppings.

As the last recipe I will share on the blog for 2018, I present you a delicious dark and blond chocolate Christmas bark with meringue on top.

​There is something quite wonderful about baking delicious things around the holidays. This is not only about the pleasure we take in sharing and eating these little treats but also about the wonderful scent it creates at home.
And believe me, every time I bake these delicious Christmas treats, I wish I could encapsulate the smell into a little jar and open it every now and then to be reminded of this lovely time of year.

Despite apple desserts being some of my favourites, I realised I have not shared many of those types of recipes with you here. This season being perfect for apples, I thought it was time to rectify this.
There are so many delicious varieties available at the moment and each has its own type: sweet, acid, firm, juicy, crispy, pink or red fleshed, there is a lot to choose from!
Obviously, choosing a type of apple also depends of what use you want to make of it: is it just for eating on its own or adding to a delicious dessert? Some can serve both purposes but some others might only be delicious as cooking apples for example.
My favourite for baking is of the Cox variety. I love its flavour and how easy it is to cook with. It is sweet enough that I never need to add sugar to it, especially when I make apple puree (also known as applesauce) to include in some of my favourite desserts: apple tart and apple shortcrust turnovers.