‘ A fresh bouquet of pink peonies, spring toasts and a balcony humming with wildlife’
Our balcony is finally in it’s summer presence, with about twenty pots of flowers planted. I still need a few more herbs, but I love the Parisian atmosphere it holds. We have everything from olive, rose and rosemary trees, lavender, greens, tomatoes and all kinds of summer flowers. We also have new hand made cast iron chairs and a side table that adds to the Mediterranean feel and new porcelain cups and plates that we found from an antique shop from the countryside. The weather has been absolutely amazing here, about 25 Celsius degrees and during the day, it’s roasting on the balcony. We had our first breakfast outside today so I decided to make the ultimate spring toasts that are full of fresh flavours. We have ourselves a large pot of english breakfast tea and the sound of birds singing at our feet.
- 1 nectarine
- 2 large sage leaves
- 1/2-1 tablespoon butter (for frying)
- Almond flakes
- Thick Greek yogurt
Sauté sliced nectarines in a medium heated pan with butter and sage. Fry for about 10 minutes until soft and golden. Add salt and pepper. Slice your toasted bread in half, add a dollop of Greek yogurt on both slices and pour the nectarines and sage leaves on top. Garnish the toasts with almond flakes.
Cucumber Feta Toast
- 1/2 cucumber shaved
- Handful chopped herbs of choice ( I used oregano, thyme)
- Pinch salt/pepper
- 2 tablespoons orange zest
- 1/2 tablespoon juice of orange
- Creamy feta
In a bowl, add the shaved cucumber, chopped herbs, orange juice & zest and mix well. Place in the fridge for 5 minutes to soak up flavours. Slice the toasted bread and add spread the feta cheese all over. Add a generous amount of cucumber on top and add a pinch of salt and pepper.