There was a time in my college years, quite some years ago, where our quarterly student meetings were accompanied by a choice of a sweet treat – there was banana bread, brownies or muffins to choose from. I remember these muffins, they were ENORMOUS and I would always skip the chocolate, banana or lemon poppy flavours in favour of blueberry. Blueberry muffins, yum.
Times have changed quite a bit and healthy home baking has taken over in place of those not-so-good-for-you processed ‘treats’. My love for blueberry muffins hasn’t changed one bit though! I still long for these every so often – warm from the oven with lots of blueberries for little bursts of berry bliss…
Saturday morning. Waking up isn’t my favourite part of the day (thank you dark winter days), but this morning I’m nearly leaping out of bed and making my way downstairs. I’m pretty excited about the cinnamon rolls in the fridge that I prepped the previous night! My oven gets to do all the work while I take my time to wake up. The smell of cinnamon starts filling our home. I’m brewing some delicious coffee while the rest of the house wakes up. Breakfast is served! This is what Saturday morning dreams are made of.
Okay, truth be told: it’s not this perfect in real life. But it’s pretty close to it! And that’s mostly got to do with the fact that my 1,5 year old won’t sleep in that long anymore. The rest is pretty much accurate.
When the weekend comes around, I always get excited about breakfast. While there’s nothing wrong with our nourishing weekday porridge, there’s a world of possibilities opening up on that Saturday morning. Lately, I’ve been all about fritters. Give me a stack of warm & savoury fritters packed with flavour + topped with delicious extra’s and I’m one happy woman. Zucchini & corn fritters have been a long time favourite, but I was looking for a yummy but seasonal version for these winter months. These super tasty kale pea fritters have been my solution and I just know you will love them too!
With a new year often come new resolutions. I love how January gives me that clean slate with renewed energy & motivation to improve aspects of my life. As a family, we are in the middle of our Veganuary (and going strong!) and we’re already finding new exciting ways to use a variety of vegetables throughout our day. I’m sharing that inspiration in this post with some practical ways to increase your daily greens!
In my years working as a barista, I’ve made countless apple pies. I wish someone would’ve told me to start tally-ing them, because I would’ve been able to show you a pretty impressive number! I was even nicknamed the apple pie queen, ha! During those years, I refined and shaped my recipe until I got to this rustic Dutch apple pie I’m sharing with you today.
Nothing prepares you more for busy days, uninspired shopping trips or last minute guests than a stack of easy and trusty recipes to fall back on! Well, this recipe can be added to that stack – this caramelised onion tart is easy to throw together, hearty & delicious and it looks pretty good too!
For this post I’ve teamed up with Lindenhoff to share about their delicious, chef developed recipes for this Christmas.
Christmas dinners excite me – to cook something extra special to share with loved ones is just so rewarding! It gets my creativity flowing for sure. Every year, my aim is to serve delicious, seasonal food that is a little extra special and maybe a touch ‘cheffy’. I’m always on the look out for new inspiration too.
These dark, late autumn days ask for lots of comfort food in our home. Think of something comforting and we’ll be eating it: chilli, risotto, curry, Dutch stampot…and lots of seasonal produce that we’ll celebrate in these delicious roasted winter veg!
This simple recipe makes the most of some of the beautiful winter vegetables that are around at this time of the year – they are at their best now and there’s so many ways to use them. Roasting brings out all their intense, deep flavours. Perfect to add to your list of comfort foods!
Oh September. All of a sudden you were here! You came with crisp, hazy mornings and the smell of autumn. And even though I’m still longing for some late summer days, I’m looking forward to this new season. It has to be one of the best seasons of the year really.
Today I’m sharing a recipe that is perfect for this time of the year – it takes the most delicious summer fruits and puts them on top of a warming rice pudding that has a hint of nutmeg. It’s like it says ‘bye summer, hello autumn’. YUM in a bowl really.
We like our breakfasts in this household. And we like our eggs too! We go through different phases – there’s weeks where we always opt for poached (especially if we can get our hands on some super fresh eggs!), boiled or fried. And guess what, at the moment we’re in the scrambling phase!
Scrambled eggs – and I’m not talking about those tiny, dry overcooked egg pieces that you come across at hotel buffets. I mean the deliciously soft and silky eggs that melt in your mouth, creamy yet with some texture. The perfect topping on a piece of sourdough toast, and lovely even with just a little salt & pepper.