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.
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.
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.