In an ideal world, I wish I could make special breakfasts everyday but I just don’t seem to have the time during the week. I’m always the first to get up and try to have breakfast before my husband and my daughter wake up. It is my alone time, I read the news and I check my messages. Then I go outside to check the weather and just relax a bit. When my husband gets up, the rhythm goes faster, quick shower, get ready, then my daughter wakes up and she becomes the centre of my world. Mornings fly and soon I find myself thinking about lunch…

On weekends I have more time, I don’t really sleep more because my internal clock never changes, not even on weekends. As my daughter and husband do profit from weekends to get up later, I like to surprise them with something a bit more elaborate and special. I usually have a healthy fresh juice, or shake or hot chocolate with our special mixture custom-made for us in Oaxaca, to accompany the main breakfast dish.

Both these recipes were adapted from a Mexican chef I admire, Monica Patino.

Raspberry Shake with Cardamom

Raspberry shake with cardamom & Oatmeal with pears and vanilla copy

Serves 4

  • 200 g/1 cup (about 7 oz) raspberries, washed
  • 400 ml/1 3/4 cups natural yogurt
  • 200 ml/1 cup water
  • 4 tsp honey
  • 1/2 tsp of  ground cardamom

Blend all the ingredients and serve. The recipe asked for 16 ice cubes as well but as I wanted a more concentrated shake, I only used 7.

Oatmeal with pears and vanilla

Raspberry shake with Cardamom & Oatmeal with pears and vanilla

Serves 4 – 6

  • 8 tbsp oatmeal
  • 1 l/4 cups water
  • 1/4 tsp sea salt
  • 2 – 4 pears, peeled
  • 4 tsp butter
  • 4 tbsp maple syrup or to taste
  • 1 vanilla bean
  • 4 tbsp cream
  • walnuts, toasted and chopped (optional)

In a casserole, bring the water to a boil with the sea salt. Add the oatmeal and leave it to cook in low heat for 5 to 8 minutes, stirring occasionally. Meanwhile, add the butter and the pears to a pan and  sauté the pears until they start to get golden. Slice the vanilla bean lengthwise in half with a sharp knife. With the back of the knife scrape the seeds out. Add both the vanilla bean and the seeds to the pan with the maple syrup and let it boil for a few minutes, stirring often. Finally, add the cream and stir for a few minutes more until well mixed together.

Serve the oatmeal hot, place the pear(s) on top and pour over the sauce. Sprinkle with walnuts.

Raspberry shake with cardamom & Oatmeal with pears and vanilla copy



Welcome! Through my photography and my travels, you will discover the people I have encountered and the places that will stay with me forever. In this crazy new reality we seem to be living, it is even more important to be grateful for all the people who have crossed our path and touched us in same way. As for all the old and new stones, they can live in our imaginary for now, waiting, when the time is right again ...

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