Grilled panini with prosciutto and mozzarella.

S1

4 slices of good bread (not to big)
2 slices of fine prosciutto
3 slices of mozzarella
1 tomato, finely sliced
2 leaves of basil, torn
olive oil
s&p

On two of the slices of bread, drizzle some olive oil, place the prosciutto, the mozzarella, the basil, the tomatoes and season with pepper and salt. Put the remaining bread slices on top.
Bring a grill pan up to high heat, then fry the panini's for about 2 min on each side, or until the mozzarella melts. Serve as is, as in no side salad.

drink: milk

Cantaloupe with greek yogurt and chopped pecans.

S4
1 chopped up cantaloupe
200ml greek yogurt
25g pecan nuts, chopped
honey to taste

Place the cantaloupe on a plate/cup, place a spoon of yogurt on top and drizzle pecans on top.
Serve with honey on the side.

drink: an espresso

Buttermilk scones.

makes 8 small scones

300g cake flour
15ml baking powder
2ml salt
20g castor sugar
125g COLD butter
100ml buttermilk or sour cream
50ml water
1 egg

Preheat oven to 200c.
Sift all dry ingredients into a bowl. rub in the butter until the mix resembles fine breadcrumbs.
Mix the buttermilk, water and egg together.
Make a well in the centre of the the flour and add the buttermilk mix in portions, mixing with a table knife. The dough must bind into a soft ball and come away from the sides of the bowl.
Lighlty flour a workspace and place the dough on it, lightly pat the dough into a 20mm thick round cake, DO NOT KNEAD. Use a scones cutter or a cake mold to cut out round scones.
Place on a baking tray and cook for 20 minutes.

drink: not a thing

Poached eggs on fried fruit and seed bread with boiled rosa tomatoes.

S1
5 rosa tomatoes (cherry tomatoes are fine aswell)
2 eggs
2 slices of fruit&seed bread
3 tablespoons of vinegar
3 tablespoons of olive oil
4 leaves of basil
s&p


Bring 2 liters of water to the boil in a large pot.
Throw the tomatoes into the pot, let them boil for 3 minutes.
Take out the tomatoes (leave the pot to boil) and put on a plate, sprinkle with a tablespoon of oil and season.
Turn on the oven to 125c and throw in the tomato plate.
Put a frying pan on medium to high heat with 2 tablespoons of oil, once warm throw in the bread and let it fry 3 min on each side. Once done put on a plate and put in the oven to keep warm.
Throw the vinegar along with a pinch or two of salt into the pot with boiling water.
Poach the eggs for 60 sec each.
Serve with a couple of basil leaves and seasoning.

drink: a cappolatte