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!
Nothing beats an icy cold popsicle on a hot summer day! I love finishing our dinner by enjoying a popsicle together…is there anything better than watching a toddler enjoy an icy cold treat (all the facial expressions and excitement!)? We’ve been making our own popsicles and there’s many reasons why you should too! I’m writing about those below plus sharing our three favourite recipes to make your own healthy homemade popsicles at home. Let’s stay cool, shall we?
These days at home have us reaching for the snack drawer a little more than usual. Add a pregnant hungry belly to that equation and yes, we’ll admit that sometimes we need to slow it down. The amount of crackers that get eaten in this house is slightly out of control and I was kinda yearning for something a little more interesting and fulfilling than our plain crackers. But think again, what’s better than a crunchy cracker by itself or topped with yummy extra’s? I’ve decided to step up my cracker game and make some myself…and oh, it couldn’t be more fun and easy! So today it’s time for these crispy rye crackers loaded with good for you seeds and spicy pepper. Your cracker snacking will never be the same again. Promise.
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.
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!
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 🙂