17th February 2015
For Christmas I received the Twin Peaks special edition on Blu-Ray from my husband. After the first couple of episodes all I could think of was pie and coffee. I had to get in the kitchen and do some baking!
This Wild Berry Tart comes from Green Kitchen Stories, although I chose to use my go-to crust from Martha Stewart. I love that the tart has both baked and fresh berries. So many delicious flavors and textures! This is a sweet treat you don’t have to feel guilty about eating!
Wild Berry Tart
- 1 1/4 cup flour (I use spelt)
- 1/2 teaspoon salt
- 1 teaspoon maple syrup
- 1/2 cup butter cut into small pieces
- 2 tablespoons water
- In a food processor, briefly pulse flour, salt, and maple syrup. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- With a floured rolling pin, roll out dough and gently fit into bottom and up sides of pie plate (do not stretch dough).
Wild Berry Filling
- 2 cups fresh wild berries and 1/2 cup for after baking (I used blueberries, raspberries, blackberries and red currant)
- 1 tablespoon maple syrup
- 1 tablespoons lemon juice and freshly grated zest from 1/2 lemon
- 2 tablespoons fresh mint leaves, finely chopped
- Toss the berries with maple syrup, lemon and mint in a medium size bowl.
- Set aside for a while to help the flavors develop.
- Preheat the oven to 350°F.
- Pre-bake the crust for about 10 minutes.
- Remove from the oven and add 2 cups of the maple tossed berries. Bake for about 35 minutes or until the crust is golden and the berry filling is bubbly and juicy.
- Remove from the oven and add the rest of the berries on top. Serve and enjoy!
15th February 2015
This is a such a delicious brunch! It’s making my mouth water just to look at the photos. The caramelized fennel paired with goat cheese and arugula tossed with lemon juice all served on top of fresh homemade spelt flatbread – yum!
For this dish you need time. Make sure you plan ahead of time with the dough, because it needs 1 to 2 hours to rise. The flatbread is so delicioso that you may want to make it again but maybe served with pesto, or egg salad, or hummus, or any other topping you can think of!
This Caramelized Fennel and Goat Cheese Flatbread recipe comes from a favorite food blog of mine, My New Roots. My New Roots will always hold a special place in my heart because it opened my eyes to healthy, vegetarian cooking. All of the recipes are outstanding and creative!
Caramelized Fennel and Goat Cheese Flatbread, serves 2
- 1 batch spelt flatbread dough
- 1 batch caramelized fennel
- 50g soft goats cheese
- 1 large bunch arugula
- 1 tablespoon grapefruit-infused olive oil
- Juice of 1/2 a lemon
- 1 3/4 cup spelt flour
- 1/2 cup lukewarm water
- 3/4 tablespoon dry active yeast
- 1 1/2 tablespoon olive oil
- A few pinches flaky sea salt
- Sift the flour into a large mixing bowl.
- Dissolve the yeast in 1/2 cup of lukewarm water, add to flour and stir in with the oil.
- Continue stirring until you have a uniform texture, then start kneading by hand in the bowl, or on a large, clean surface. Knead for 5 about minutes.
- Cover ball of dough with flour and place underneath a damp towel for 1-2 hours until the volume is approximately double.
- Divide dough for 2 small flatbreads, 1 “party size”. Cover with a damp cloth until use.
- 1 large fennel bulb
- Coconut oil
- Sea salt
- 2 tablespoon fennel seeds
- 2 tablespoon maple syrup
- Wash the fennel and remove fronds. Slice the bulb thinly on the vertical (from top to the bulb base).
- Heat oil in a large skillet on medium-high heat. Place fennel slices on the pan, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel for a few minutes, until golden on the bottom side. When all the pieces have browned, flip onto the uncooked side. When the underside has also browned, add a sprinkling of fennel seeds and 1/2 tablespoon of maple syrup, let cook for 1 minute. Toss to coat, remove fennel from pan.
- Repeat until all the fennel is cooked. Season to taste.
- Preheat to 350°F. Place a cookie sheet or baking stone in the oven while it comes up to temperature.
- Roll out a desired portion of flatbread dough on a piece of parchment paper. Sprinkle with flaky sea salt and roll to press into the dough. Add caramelized fennel, and drops of goat’s cheese. Remove cookie sheet or baking stone from oven and slide the parchment on top. Bake flatbread for approximately 30 minutes until the crust is golden and cheese has slightly browned.
- While the flatbread is baking, prepare the arugula for serving. Wash and spin dry. Drizzle with olive oil and lemon juice. Toss to coat. Season to taste.
- Remove flatbread from oven, let cool slightly and pile high with dressed arugula. Serve immediately. Enjoy!
10th February 2015
Mmm…I love the smell of baked goods. The whole house if filled with a delicious, sweet warm aroma.
My favorite banana bread recipe comes from My New Roots. This recipe is vegan and easily adaptable if you want to add other fruit, nuts, seeds, or spices. For instance, in the loaf I made I added flax and chia seeds, shredded coconut and cinnamon.
The result is a delicious, moist banana bread that you can enjoy for breakfast or as a dessert after dinner!
- 1/4 cup plant-based milk (I used almond milk)
- 6 tablespoons oil (I used olive oil)
- 6 tablespoons maple syrup
- 1 teaspoon pure vanilla extract or 1 vanilla bean scraped (I used a vanilla bean)
- 5 medium ripe bananas
- 2 cups flour (I used spelt)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped nuts and seeds or any extras you’d like to add! (I used walnuts, chia and flax seeds, and coconut, plus extra cinnamon)
- Preheat oven to 350F.
- Line a loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess.
- Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blend until smooth.
- In a large bowl combine dry ingredients. Add banana mixture and combine using as few stroked as possible. Fold in nuts.
- Pour into pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Enjoy!
8th February 2015
I love brunch. Especially Sunday brunch with my husband. On Sundays we like to sleep in until around 11AM and prepare a big, delicious meal to tide us over until dinner. One of our favorites is Eggs in Veggies.
The beauty of this dish is that you can use almost any vegetable you want – bell peppers, tomatoes, onions, avocado, etc. and the result is a beautiful, nutritious breakfast or brunch.
Eggs in Veggies, serves 2
- 4 vegetables (bell peppers, tomatoes, onions, avocados, etc)
- 4 eggs
- 1 tablespoon olive oil
- Salt and pepper
- Cut the ends off of your vegetable of choice and hollow out the center.
- Heat a grill pan and add olive oil. Place your hollowed out vegetables on the pan.
- Carefully crack one egg into each vegetable and lower heat.
- Cover dish and cook for about 3-5 minutes until the eggs are cooked all of the way through.
- Carefully remove each vegetable from the pan onto plates. Garnish with salt and pepper and enjoy!
1st February 2015
One of my favorite ways of preparing vegetables is by roasting them in the oven. Slicing up veggies and tossing them with a little bit of oil and salt before letting them bake in the oven for half an hour makes the perfect side! Combinations are limitless!
Zucchini pizza boats combine my love of roasted vegetables with pizza. They are easy and delicious! Plus you can be creative and add whatever toppings you’d like!
Zucchini Pizza Boats
- 1 zucchini per person
- Marinara sauce (my recipe follows below, or you can use your favorite jarred sauce)
- Toppings for the pictured boats:
- Halved cherry tomatoes
- Other possible toppings:
- Bell pepper
- Mushrooms, etc.
- Preheat oven to 350 degrees Fahrenheit.
- Cut off the ends of the zucchini and slice lengthwise. With a spoon, hollow out the middle.
- Arrange a baking tray with baking paper and the zucchini slices.
- Spoon in marinara sauce, then whatever toppings you’d like.
- Bake in the oven for 30 minutes.
- Serve with pasta topped with the leftover marinara sauce and enjoy!
Lisa’s Marinara Sauce
- 3 tablespoons olive oil
- Crushed dried peppers (to taste – I like my sauce super spicy!)
- 2 shallots, minced
- 3 cloves of garlic, minced
- 1 14oz can of whole peeled tomatoes
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Place a large sauce pan on a medium-high heat. Once the pan has heated up, and olive oil and crushed dried peppers.
- As soon as the oil becomes fragrant, add the shallots and garlic. Saute for about 3 minutes.
- Add the rest of the ingredients and stir to combine. Bring to a boil, then reduce heat, cover, and let the sauce simmer for 15-20 minutes.
- After the 15-20 minutes, remove the cover and, using a potato masher, crush the tomatoes until you have a nice, thick sauce.