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.
Over the last years there has been a little bit of a battle in our house. My husband grew up and lived in England for most of his life, and he was used to quite heavy style foods. In his mind, a salad for dinner was pretty much a non existent concept. Then there was myself; I loved a simple, quick to throw together dinner using whatever fresh produce I had lying around! Whenever I made a salad for dinner, he would look at me in a way that would tell me straight away it wouldn’t be his favourite. Ha.
Well we’ve come a long way and these days, most of the times I serve up a salad Daniel mentions he would be happy eating this more often. What happened you ask? Well, I learned to make those salads yummier and more filling as time went on and he learned to appreciate the freshness & ease of a dinner salad. I think we’ve arrived 🙂
Is there anyone who doesn’t love a good breakfast? This first meal of the day is by far my favourite, and I could eat breakfast foods at any time of the day. I don’t really understand people who skip breakfast – why would you miss an opportunity to eat yummy food? Ha.
In this transition time between winter and spring season, I am still yearning for hearty, warm comfort foods but slowly introducing some lighter meals too. This dish is perfect for this time of the year! Warming, rich french toast with the citrusy freshness of blood oranges that are still around at this time of year.
First of all, thanks for checking in again! I’m loving what this blog space is becoming. It’s a journey for sure, but it’s all my own original content (writing, recipes & photos) so I’m not taking any shortcuts here. I’m really excited for the coming months as I’ve got loads of ideas and fun things planned to share with you! So stay tuned…and if you do like what I’m working on, please support by sharing with your friends (use the social sharing buttons or pin your fave photos)! You can also subscribe below to stay updated when a new post hits the blog.
Now let’s get to the point – today I’d like to share one of my go-to snack options with you. These bites are simple, nutritious and real YUM.
We love a good burger in our house. Weekends nearly always involve a burger meal with ALL the trimmings and fries or a good salad. Sometimes that burger even sneaks in on a Monday night. It happens.
So let’s talk veggie burgers. We do eat some meat, but only a couple times a week. I was looking for a simple yet super tasty burger recipe that would replace some store bought ‘veggie meat’ options we’ve been buying. Those are usually not a very wholesome meat replacement, full of things I’d rather not eat.
I had some pumpkin on hand and wanted to use it. I couldn’t really find a recipe that I was after, so I decided to try and create one myself. And boy, then turned out so yum. I think this has to be my favourite veggie burger so far.
The other day I realised I have totally forgotten about juicing. I used to be in the habit of making a lovely juice for my husband and myself every (or most) mornings. We’d take it to work or kept it in our fridge and drank it during the day. But this habit moved to the background of our lives and I hadn’t given it any thought for a while (hello baby and motherhood).
But I’m ready for a bit more energy to come my way. Or I should probably say – to work on getting that energy! Winter is taking a little bit too long for my liking and I’m yearning for more sunshine and daylight. It’s also been a little challenging getting some proper sleep in with our 8 month old, so I’m feeling it. I need some extra vegetable goodness in my life to help me stay strong and healthy.
Don’t you love those traditions that just come into being over time? Over the last few years, I’ve definitely started to appreciate them and now, as a new mum, am excited to create new ones for our little family. I find that as life gets busy or chaotic, traditions are like seeing a familiar face – they create conscious memories and make the most of the moment and season. Meet Birthday Banoffee Pie.
Banoffee pie has been a firm favourite in our house. I actually never heard of it before I met my husband Daniel – it was his pie of choice and I immediately loved it after trying. It has been his request for his birthday ever since. A new tradition was born.
I might just have the answer to perfecting your weekend.
We love cinnamon rolls in our family. But since we have been cutting out a lot of processed sugar from our diet, regular recipes tend to be WAY too sweet for our (new) liking. So I started experimenting and found just what we needed. These rolls are somewhat of a middle road between the regular sugar laden recipes or the (too) healthy ones (that don’t really meet our cinnamon roll standards). To my surprise, I found these better than any other ones I have made so far – and I have made my fair share! Even my husband thinks they are the best he’s ever had. Bonus.
For a couple of years in a row now, I’ve been making sauerkraut around this time of year. It doesn’t take much time to prepare – yet as it develops in the following weeks, it brings so much flavour and goodness to the winter months.
Fermenting your food is such a great thing to do as the health benefits are enormous. Most foods nowadays are ‘dead’: sterilised, pasteurised, ‘preserved’; leaving little room for any beneficial bacteria that we actually need for good health. While not too long ago all our food had to be preserved without the use of freezers, fridges and chemicals, most of us have never learned these techniques. And while fermenting can be tricky and takes some practice, there’s definitely something you can get started with. Continue Reading