Category: Breakfast

Cherry Clafoutis

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There is not a single time I see big black cherries and they don’t bring memories of my childhood. We had this large cherry tree in our summer villa, and every year, it would give us the juiciest and largest black cherries! They were heavenly delicious and just pretty to watch! I was one of those girls who would climb up trees as much as the branch could carry my light weight! You can imagine how far up I could climb! It was my ritual to pick the cherries from this tree every years until I came to Canada where I find very similar cherries coming from Okanagan!

Watching these cherries when in season truly connect my every summer to the past! Now that I know much about cooking, I not only indulge in fresh picked ones, I use them in baking too!

This week we picked some wild black berries from an alley near our house. I thought they would be a perfect match with mixed cherries to make my summer time clafoutis! This dessert was heavenly delicious and hope you bake it and enjoy it as much as my family and I did!

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400-600g fresh whole cherries or other summer fruits cut into pieces
60g powder sugar, extra for dusting

Some sugar for sprinkling over the baking dish
3 tbsp concentrated (evaporated) orange juice (optional)
60g butter, melted, plus extra to grease
100g pastry flour
Pinch of salt
4 eggs, beaten
250ml whole milk
3 tbsp almond meal
Grated zest of one lemon (optional)

 Preheat the oven to 400 F. Grease a medium baking dish (wide enough to hold cherries in one single layer) with some butter, and sprinkle sugar. Spin the dish round to coat the inside with sugar, then set aside.

Wash the cherries and remove the stalks. Place them in a bowl and lightly crush to pop the cherries’ skin. If you like, you can remove the stone, but it is better not to do. Place them at the bottom of the greased baking dish.

Sift the flour into a mixing bowl and add a pinch of salt. Set aside.

Place the eggs in a medium bowl with powdered sugar, beat with a whisk until fluffy and pale.

Then, add milk, butter, and orange concentrate. Mix well and last, add the flour. Mix with a rubber spatula and Pour into the prepared baking dish over the cherries and bake for 30-40 minutes, until edges are light golden and the centre is springy to touch. Cover and let cool down for 10 minutes. Flip two times to get the top upright! Decorate with icing sugar and fresh fruits. Serve warm immediately with vanilla ice cream, or coffee! Any way you choose this desert, this dessert is irresistibly delicious!

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Fespinach Egg Dish

An easy Sunday Breakfast at Fariba’s!



Tomo is a dear girl from Japan who lives in Vancouver. She is a  friend of my daughter, Farnaz, and comes to our house to visit regularly. Last weekend, she was our guest and on Saturday morning Farnaz came to me with a request for breakfast.

Well, I told her that a good breakfast needs an excellent list of fresh ingredients! Without grocery shopping, it is not going to turn out a pretty and tasty breakfast! She hopped onto her car and came back with a bag of things I have listed as ingredients! And you can guess the happy ending! I served them this delicious breakfast that I am going to give you the recipe just down below!



8 fresh whole eggs

2 bunches baby spinach

250g  feta cheese, cubed

2tsp sumac

Salt and pepper

1Tbsp butter

Toasted bread slices for serving


Grease the bottom of an oven-proof dish with butter. Warm up the oven to 350F.

Meanwhile, blanch the spinach in boiling water for max 1 minute. Drain and rinse with cold water. Squeeze the water out and chop up. Mix spinach with feta cheese and sumac. Arrange the mixture in the pan into four sections.

Crack the eggs in the pan and season with salt and pepper.

Bake in the oven for max 10 minutes until the eggs are slightly set. Let cool for 5 minutes. And serve with toasted bread and a green salad if desired! My choice for greens are mixed greens we buy from grocery stores and simply toss them in a large bowl first with olive oil and then with some vinaigrette of your choice! Enjoy every bit! Cheers!




Persian Taftoon Bread



Hmm, first you might think that it looks like chaapati bread; and in fact, you are almost right! Flat breads like Taftoon and Chaapati are like cousins. What makes them different, is just the addition of ghee to chaapati at the end! That is all the difference. Both of them share the same ingredients and  kneading process. In bakeries, they make them in open clay ovens (tandoor); but here I have adopted the house-hold Indian style of bread making! Bread making is a task that Persian women left behind when they immigrated to large cities, and left the job to the bakers. Now, with help of Indian ladies who are great modern bread makers, I have mastered making my own home country flat bread just on my stove. The cooked bread smells exactly the same as the traditionally prepared bread, and my whole kitchen becomes like a fairy place where I walk into my past memories.

I would wait in the line-up at the bakery and just drowned in watching speedy bakers.  Their work looked magical to me, thinking it would be impossible to make those breads with my own hands. Now, I am here with making it for my family; not dependent to the proud bakers who thought they were the only ones who can make bread!

By and large, bread making is been a great experience in my life, and has totally changed my perspective. It has reconnected  me to my roots, like my great grand mothers who baked and fed their family with bread and love. I follow their legacy and blow a great deal of love to my dough! It smells heavenly, tastes delicious, and every bite transfers that great deal of love.

In my recipe, I use a little oil since it helps the dough to be softer and easier to work with. It also increases the breads’ shelf life. You can totally omit oil to get 100 percent Taftoon dough. You can use this bread for making wraps, or serve it with fetta cheese omelet and Haleem. It is also great with cream and honey mix for breakfast. I sometimes simply bite into the plain bread since it is just so delicious by its own.

I will teach you how to make Persian Haleem (a traditional warm cereal) in another blog post.


Market list

2 full cups bread flour, sifted twice, extra for coating

1/4 tsp salt

2 tbsp (30 gr) softened butter or olive oil

About 2/3 cup warm water

cast iron or heavy skillet

small grilling net


Add the flour into a medium bowl. Sprinkle the salt and incorporate. Then, pour the oil and massage into flour.

Start adding the water slowly and mix with with your fingers until the dough starts to come together. Add enough water that the dough is very soft and does not stick to your hand.



Continue kneading the dough for one more minute and form the dough into a ball. Cover with a plastic wrap and rest for 10 minutes.


After 10 minutes knead the dough for another 1minute. Make small portions of large as small tangerine. This amount of dough will make 9-10 small breads. form the portions into balls. ِRoll the dough pieces in a small bowl of flour.



Heat the flat pan on medium heat. Dust the surface with a little flour and roll the each dough into a very thin round shape. After each roll, turn the dough ninety degree to the right. Roll and turn until you get a round shape. The thickness should be 1-2 mm. .


Place the flattened dough on hot pan. When the top part starts to pop up check the bottom part; if it is golden, turn it over. With your spatula, press down the corners that you think are not well cooked into the pan. It helps those areas to be cooked. Remove the golden brown bread from the pan and place it over a clean cloth in a clean container.


Cook other portions and keep the warm. Serve the bread warm.



Crème Caramel


This classic recipe is perfect for an afternoon light tea party or a great nutritious substitute for a ruched breakfast; off course if you make them a head of time.


  • 100g sugar for caramel
  • 100g sugar for the egg mix
  • 500g milk
  • 1teaspoon vanilla extract or 2 vanilla strings


 Heat the oven to 325F. Bring 1 liter of water into the boil and put aside.

To make the caramel topping, mix 100g sugar (3/4 cup) with two table of spoon of water in  a sauce pan and boil over medium heat, stirring occasionally, until the caramel turns golden brown and fragrant. Pour the caramel into individual small cake pans, and swirl to coat the bottoms evenly. Set aside.

Pour the milk into the same saucepan used for making the caramel. Add the vanilla extract or vanilla bean (split the bean and scrape the seeds into the milk). Heat until nearly boiling, and turn off the heat. Cover for 10 minutes to infuse with vanilla.

Meanwhile, beat the eggs with 100g sugar. Remove the vanilla rods from the milk and gradually add the milk into the egg mixture.

Strain the custard (egg mixture) over the hardened caramel in baking pans. Fill up to ¾ of the pans. Place the pans in a deep and larger pan, and pour the hot water to cover halfway up the sides of the caramel pans. Transfer to the oven and bake for 45 minutes to 1 hour.

Remove the caramel pans from the water bath. Using a sharp knife, loosen the edges of the caramel to loosen. Place in the fridge to cool completely. To serve, flip the pan onto a plate, and pour over the remaining in the pan. Enjoy!  


Salami Omelet

I serve the omelets with its baking dish with fresh whole-wheat sesame bread. This is a great dish for brunch meals. It is a great source of protein with a good portion of vegetables and fiber. 


salami omelet

  • 300 g Beef Salami, cut into small pieces.
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil 
  • 2 tablespoons butter (optional)
  • ½ each yellow and green bell pepper seeded and cut into cube size pieces
  • 250 g green beans, cut
  • 1 bunch leak or chives, cut for garnish
  • 1-teaspoon oregano, dried or fresh
  • 8 eggs, separated
  • ¼ cup all purpose flour
  • ½ cup milk or cream
  • Black pepper and salt
  • 1/3 cup parmesan cheese, grated
  • 200 g mushrooms
  • ½ cup provolone cheese, grated



Preheat oven to 400 Fahrenheit.

In a medium sauté pan, over medium heat, add a tablespoon vegetable oil and sauté onion and salami pieces until golden. Add the green and red pepper and green beans. Sauté for two minutes. At the end, add mushrooms, lemon juice, and oregano. Remove from heat. 

In a medium bowl, beat the egg whites and add a pinch of salt. A stiff peaks will form. In another bowl beat the egg yolks and add the flour, milk and a teaspoon of black pepper. Mix well.

Fold in the egg whites into yolk mix with a rubber spatula. 

In a baking dish, melt butter and a tablespoon vegetable oil

Melt butter and a tablespoon vegetable oil in the baking dish. Pour half of the egg mixture into the dish. Scatter the salami vegetable fillings on the top, and then sprinkle the provolone cheese over the Salami filling. Then, pour the remaining egg mixture. Bake for 15 minutes.

Remove from the oven and sprinkle Parmesan cheese. Put back into the oven for five minutes until golden brown. 

This dish serve 6 people.