It's mid October, technically Springtime in Australia and yet there was still a distinct chill in the air biting at my face and ears as we cycled around the local duck ponds this morning. Not surprising, as we had spotted snow on the Brindabella ranges just last weekend.
Canberra has endured a long and bitterly cold winter this year, and Peter and I have been yearning for comfort foods for months now, too long methinks (and my waistline reminds me). So we started the day with a fresh and light breakfast, inspired by a simply scrumptious little number a health-conscious work colleague enjoys for afternoon tea.
You need fresh low fat ricotta cheese, a few strawberries, one or two small bananas, honey and some blanched almonds. Allow up to perhaps a loosely-packed 2/3 cup or one cup of ricotta per person, which you crumble gently into a cereal bowl. Top with slices of banana and strawberry, drizzle over the honey and finish off with a few blanched almonds (toasted if you prefer). Serve immediately. Voilà délicieux.
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NB: I use Australian standard measuring cups and spoons in my recipes.