Chamomile tea in one hand, a slice of delicious zucchini bread in the other. That’s what is going on while I’m writing this post. We still have an abundance of zucchini’s coming from our allotment, and I needed to get creative using them…Enter zucchini bread. To avoid the many heavily sugared recipes Google served up to me, I created my own, more nutritious version that I’m sharing with you today. This healthy zucchini bread is moist, subtly sweet & full of warming flavours that are so perfect for this season. We are ALL absolutely loving it here and I know you will too!
Sourdough baking. For a long time it seemed like an illusive skill for people that appeared to have everything together in their life…It was on my list to learn for years and somehow I never got started. Until I did – and then wondered why I waited so long!
I got to really love the process of sourdough baking. There’s something so intrinsically beautiful about taking flour, water and salt and creating a delicious bread all with your own hands! There’s no pressure with it, no set schedule, no rules…It can be nearly addictive! I can bake multiple times every week or leave it for months – and pick it up whenever life is allowing me to do so.
A lot of you have requested a post about how I bake my sourdough – so here it is! I’m by no means an expert, and I won’t pretend I am one either. Rather, I’ll be sharing some simple basics, tools and resources I actively use. I’m also sharing my current go to recipe that makes a great everyday, versatile and artisan style bread!
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.
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!
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.
The weather here has finally turned and it’s the perfect time for some fall baking!
So far autumn has been a little more like summer but now the cold has come in. The leaves turned colour in no time and it’s seriously the prettiest ever. Even though I have a love for all four seasons, this is by far my favourite.