Bagels is what the kids and I make when we feel homesick. Montreal being our hometown, we have a thing for bagels. My five year old son was basically raised in expatriation, first in the Middle East and then in Africa and yet he is probably the most fervent fan of the Canadian breakfast institutionContinue reading

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Eggs Benedict seem intimidating to make and the classic hollandaise may scare away those of you who fear heart disease and high cholesterol. Moreover, in Kitchen Confidential, Anthony Bourdain suggests that ordering hollandaise in any restaurant short of 3 michelin stars is like shopping for a food poisoning as the uncooked eggs sitting at roomContinue reading

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The key ingredient for these incredibly quick and easy almond croissants is the best quality almond butter, I get mine from the local farmers market, so it is artisanal and sugar and preservatives free. Using good quality puff pastry also makes a difference. Most pastry shops actually sell fresh puff pastry, you just need toContinue reading

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Cheese Puffs or Gougères, as they are called in French, are a classic appetizer of breakfast and brunch item. To make them you just need to add cheese to pâte à choux, which is the pastry used in traditional French desserts such as Eclairs and Profiteroles. My version of this classic is lighter but succulents.Continue reading

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Yes…I know Easter is six months away, but after finally getting this recipe right I couldn’t possibly wait for half a year to share it. Technically speaking this is a Easter bread traditionally served on Easter morning along with Easter eggs, but I make it all year round and serve it for breakfast. It is a stapleContinue reading

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My kids are obsessed with doughnuts and if they had a choice they would visit Tim Hortons for breakfast on daily basis, luckily for me and my kids health record and waist line, Tim Hortons hasn’t come to Africa yet. This however doesn’t mean that I am off the hook because my kids’ doughnut hungerContinue reading

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Cannelés de Bordeaux are traditional French pastries with dark and caramelized crust and soft almost creamy interior. As their name suggests, they originated in the region of Bordeaux but are today sold in pastry shops throughout France. What I like about the cannelés other than their taste, is that they can be bakes in differentContinue reading

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Crêpes is what we have for breakfast every, and I mean every, single Saturday. By now my kids don’t just consider it a nice weekend tradition, for them it has become an entitlement. So much so that their dad has mastered the recipe and is regularly performing it. This recipe has made its way inContinue reading

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