Chocolate caramel tart
Chocolate caramel tart makes me think of the festive season that is ahead. I know a warmly baked pudding is something I would choose in this cold any day, but a sweet delectable chocolate caramel tart cannot be denied. It’s made with a chocolate buckwheat base, slightly bitter caramel filling, topped with a dark chocolate ganache topping.
I have been seeing some tarts on social media quite a bit and I have been craving this tart that I made a couple years ago. This tart is perfect for the mid-week slump and even my husband that is a fast food lover by choice said it was tasty. So I guess this tart qualifies as a cheat meal for the connoisseurs out there.
Rainbow carrot butternut soup
Rainbow carrot butternut soup is super amazing and so nutritious. The season has come for warming soups and I absolutely love the fact that you can have a nutritional meal within half an hour or so. I made a batch of this lovely soup last week and I finished it in almost a day’s time. I served this soup with a soft and chewy bread with a flavor punch, which was super amazing!
Matcha strawberry slices
Matcha strawberry slices are the perfect balance between sweet creamy and a bit of matcha bite. I love these bars because they are not too overly sweet and can be eaten as a mid-morning snack. They are the perfect pick me up, thanks to a powerful hit of caffeine. These bars for any mama will be life changing!
Fig rye banana bread
Fig rye banana bread is a banana bread lover’s dream come true. This bread is dense yet light, moist and so delish with the dried figs hidden in there. I absolutely love this bread and will def make it again, again and again. The spelt and rye flours complement the luscious figs so well. I am still dreaming about this loaf.
Prickly pear tapioca pudding
Prickly pear tapioca pudding is utterly amazing whether you decide to have it for breakfast or dessert. I actually ate this bowl of tapioca pudding with my son for breakfast and there was no complaining. It is light and subtly sweetened with juicy hints of prickly pear. I remember we ate these things so much as kids, all sliced up and cold from the fridge. My mother always said we shouldn’t eat too much, but they were just too delish. Now I love to use these beauties in savory and sweet dishes.
Sweet potato waffles
Sweet potato waffles have never come at a better time. This weekend, I am home alone once again and the only thing that can feul me with the toddler filled days are of course waffles. Not any old waffle will do. Only sweet potato waffles can do the trick. I went to the farmers’ market this morning and I had to time it pretty nicely because sprinting through has to come with a game plan. Snacks, water and a list of to buy’s. All the necessities led to a pretty smooth morning and a much-needed nap time afterwards (for the both of us btw).
Broccoli quinoa corn patties
Broccoli quinoa corn patties are a quick lunch alternative when you’re on the go. Loaded with plant-based protein and super filling for those days when you need it the most. Serve with a salad, healthy carbs or as a patty on a vegan burger bun. I made a whole batch of these and froze the rest to eat later. It’s a win-win, healthy plus easy is what I need right now.
Tomato tarte tatin
Recipe Gallery Share the Love Tomato tarte Tatin is one of the most amazing recipes there ever was if you’re a tomato lover that is. I went for lunch at a famous country restaurant nearby. It was a tappa styled entreé spread that had different plats that you could choose from. One of the tappa styled plates was the tomato tarte Tatin. One bite and I was soled. It was absolute heaven. Tomato tarte Tatin is one of the most amazing recipes there ever was if you’re a tomato lover that is. I went for lunch at a famous country restaurant nearby. It was a tappa styled entreé spread that had different plats that you could choose from. One of the tappa styled plates was the tomato tarte Tatin. One bite and I was soled. It was absolute heaven. I used the very same pie dough that I made the cherry plum galettes with and it worked so very well with tomatoes too. Spelt flour is just such an amazing gluten-free flour that I would recommend above them all. I really want to make vegan puff pastry and that is going to be a task on its own, so when I get the recipe down for that I’m definitely making this recipe with puff pastry. I never thought that I love tomatoes so much up until we moved to France and all the farmer’s markets sold these juice heirloom tomatoes. I am more of a petit tomatoes fan than big juicy tomatoes. They have more taste and sweetness to them. The juice big tomatoes are great as tomato farci or used when making a bolognaise. Coeur de boeuf they are called, but you get different varieties and not even the guys that grew them at the market could explain his cross combination tomatoes. I guess that is one thing I learned from my mother, she always says she can never eat lunch or dinner without tomatoes and you know what, it certainly is true for me too. This recipe is fresh, light and so perfect for a summer lunch idea or a light dinner. I am in love with balsamic also by the way, if you haven’t realized it yet and obviously the balsamic is such a good combination with this recipe. Fresh basil and roasted pine nuts give that something-something to this recipe. It is seriously so so easy to make. I just love this recipe and made it even twice in a row, after my husband got a bit over tomato tart for a while. But I will never say no because it is just that good. One bite and you’ll see me doing my happy dance. Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Ingredients Dough 1/4 cup coconut oil 1 1/4 cup almond flour or shredded coconut 1 1/4 cup spelt flour (other gluten-free flours will work well too, or normal unbleached white flours) 1/4 cup water 1/4 tsp salt 2 cups sliced mini heirloom (cherry tomatoes) Balsamic syrup 1/3 cup balsamic vinegar 1/4 cup coconut sugar pinch of salt Method Preheat oven to 175 degrees Celcius.Mix together the flours and the salt and then pour in the melted coconut oil and add the water bit by bit until a dough forms. Place the dough on a floured surface and then roll the dough out very thin in a round shape like the tart tin. Lay down the tomatoes face up in a round tart pan (loose bottom is not ideal, because the balsamic syrup will leak out), drizzle over the balsamic syrup and lay over the pie dough, tucking in the sides. Bake for 15-20 minutes till brown on top and then remove to cool before flipping over the tarte tatin.Serve at room temperature with a side salad tossed with basil, rocket and olive oil. Balsamic syrup Place all the ingredients in a saucepan and let it simmer for 10 minutes till it starts to thicken, let it cool down before drizzling it on the tomatoes. Notes: Make use of a plate to flip over the tarte tatin. Sprinkle over some extra salt before serving time This recipe goes great with fresh rocket as well. Photo Gallery In other news, I am updating my website. What would you guys like to see more or less of? Let me know via sending me an email. Would love to hear from you! M*
Pineapple upside down cake
Pineapple upside down cake has summer written all over it. It’s light, decadent and has a sweet tang thanks to the pineapple. I am in love with these last couple days. The mornings are still a bit fresh, but then later in the day, it gets slightly heated and then cools down once again around four in the afternoon. The birds sing and the wildflowers, especially the pops of red from the poppy flowers make me so happy. There are lilac trees and elderflower trees, that I didn’t even know was around us a year ago. I watch our son play, and he is just having a ball playing outside. This season of life I am enjoying so much.
Cinnamon dumplings
Cinnamon dumplings aka souskluitjies are the ultimate South African comfort food. Lazy days, rainy days or just flat out days. This recipe is a fixer-upper. It’s my pint of ice cream (if I was a Gilmore girl). It’s doughy, soft like a cloud and drenched in a sweet cinnamon syrup, that makes you want to lick the bowl after…