Yogurt & Lemon, Honey Pots by Chef Marco Morana

This little pot of yogurt comes with a delicious topping of creamy granola and honey, a great recipe by Chef Marco Morana for Food Post, ICCA Dubai Blog.

Serves 2

  • 500m Plain Greek yoghurt
  • 8tbsp Runny Honey
  • 1 Zest of Lemon
  • 70g Almonds roughly chopped
  • 6 Dried Apricots (sliced)
  • 40g Bran cereal


Mix lemon zest with the yoghurt then start by placing honey at the bottom of the kiln jar, then yoghurt thereafter sprinkles the rest of ingredients. Do three layers.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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