An Edible Voyage

January 2021 Breakfast is probably my favourite meal of the day, whether a simple bowl of cereal or a decadent brunch, I often leap out of bed in anticipation.  Spring, autumn and winter, my go-to is porridge.   I love the comforting creaminess and the way I can feel it warming me from the inside, and I get excited by the endless topping possibilities so I’m sharing a few of my favourites.   Bay, my mum’s plum jam, nut butter and dukkah.   Infusing the milk with bay leaf whilst the oats soak imparts herbal notes which add a depth of flavour, and the sweetness of the jam is balanced by the savoury, toasted flavours of the dukkah. Custard.   I recently discovered that custard in porridge works exceptionally well – it’s great for balancing any tart fruits whilst also using up fridge leftovers.   Mince pie.   Following on from my custard discovery, I upped the festiveness over Christmas and added leftover mincemeat along with custard to create a se...

 August 2019 INTZ 48 is one of those places which manages to do lots of things well.   Out back, they roast their own coffee to be enjoyed as part of a full range of espresso based and filter coffees, or as bags to be taken home, and they have a tempting array of cakes, pastries and tarts.   It was, however, the ice lolly counter that drew me back time and time again.   Fruits and herbs combined in to colourful, refreshing lollies – think pineapple and mint, strawberry, and even sweet tomato and basil.   For the more decadent, there are ice cream lollies and vats of molten milk, white and dark chocolate which can be drizzled over the lollies, instantly freezing to give a thick, smooth and luscious coating that satisfyingly cracks as you take a bite. Find it on Rua Hintze Ribeiro, one of the maze of pretty, cobbled streets in Ponta Delgada.