Homemade Orange & Ginger Yoghurt

Ever since my trip to Argentina I am in love with jam. In Argentina, they have toasted bread and jam or marmelade ('tostadas con mermelada') for breakfast, and again around teatime. And well, after 2 months of living surrounded by Argentinians, it just got to me. 

French brand St. Dalfour has a series of amazing 100% natural jams which I highly reccomend. This weekend while doing grocery shopping I bought a jar of St. Dalfour's orange & ginger jam, which inspired me to make this breakky! If you cannot find yourself a decent orange jam without added sugar, just make it yourself! It's easy.

This is a beautiful breakfast recipe to ease the transition from summer to fall.

Enjoy!

x Fleur























Ingredients:

• 200 gr low fat Greek yoghurt / low fat quark
• zest of 1/2 (organic!) orange + the fruit, cut in little parts
• 1/2 cm fresh ginger (or use a few pinches of powdered ginger)
• pinch of cinnamon
• 20 gr peccans 
• spoon of orange ( & ginger) jam (go for one without added sugars or homemade, I'm using St. Dalfour orange & ginger jam)
• few mint leaves, shredded

Method:

Add orange zest and grated ginger to the yoghurt (both to taste) and give a good stir

Peel the orange, using a sharp, serrated knife and cut into parts. Squeeze the leftover peel over the yoghurt bowl to use up all of the orange juice that is left

Dress the yoghurt with orange parts, peccans, shredded mint, orange jam and cinnamon