Baked whole wheat chocolate donut bites

It’s less than a week from Carnival or Mardi Gras or however you call it and it’s time to make something appropriate for the occasion. Since this year Mardi Gras comes just on my birthday and I want my birthday to be filled with cake and not donuts (or maybe I should consider a donut cake), I decided I’ll indulge in donuts a week before. It doesn’t make a difference for me, since here in Belgium Mardi Gras is not so big as it is in some other countries. I do miss it sometimes, I like to dress up and overeat with donuts.  Continue reading “Baked whole wheat chocolate donut bites”

Roasted balsamic “forgotten vegetables”

I know, I know, I’m not discovering warm water with this recipe, but it’s one of my favourite ways to prepare roasted vegetables and it should be found on my blog as well. This time I roasted the “forgotten vegetables”. For those of you who never heard the term (although I think you are in minority) these are vegetables that in the past were widely used, but have not been used a lot recently, either because they look “weird” or because people were not used to eating them as a child and didn’t even know they can be quite delicious. People are more and more informed and “back to nature” mentality is helping with the return of these vegetables to our plates. Continue reading “Roasted balsamic “forgotten vegetables””

Whole grain pizza with red beets, chanterelles and goat cheese

Until recently I ate red beets only in a pickled form. My grandmother used to make pickled red beets every year and when there were no other vegetables for lunch, pickled red beets would be served instead. I loved it as a child (and still do), which might  come as a surprise. Me and my sister would compete whose tongue got more red, we ate a few pieces and then started showing our tongues to each other, as you can imagine we were very well mannered. Continue reading “Whole grain pizza with red beets, chanterelles and goat cheese”

Speculoos (gingerbread) cashew butter

I’ve been hooked on Speculoos pasta, since the first spoon I tried. For those of you in the English speaking world, Speculoos pasta is Biscoff spread. I especially like the crunchy version, I love to put it in my oatmeal, milk rice or greek yogurt. Oh, and I love the chocolate one, which I recently can’t find anymore in my local supermarket and that is making me very sad, this one is delicious on crêpes. For those that never tried it (oh, you guys don’t know what you’re missing) Speculoos pasta is a cookie butter, which are ground cookies with some extra fat added to make it spreadable. Obviously not healthy at all and should be portioned out when eaten. Should be, but we all know that nobody really does it. I did try, but 18 g of it is a really tiny amount.  Continue reading “Speculoos (gingerbread) cashew butter”

Apple compote

Autumn is here. You can feel it, you can see it and you can smell it. And everybody talks about it, some being ecstatic about it, going all crazy for plaid and pumpkin and others (like me) trying to find little things that would make it more cheerful, because what lays ahead are just dark mornings and cold. There is one good thing about autumn – apples and pears (and cuddling under the blanket with hot chocolate of course). Continue reading “Apple compote”

Greek yogurt pancakes

Monday mornings, nobody likes them. I read a quote somewhere saying that they are like the person that shows up at your party uninvited, you go along with it, but you definitely don’t like it. What I like though are little traditions, they are something you look forward to, little moments you created because they make you feel good, totally the opposite from a Monday morning. A couple of months ago, my boyfriend and I started a new tradition that would make these days a bit more pleasant. Well to be honest, I started it and he just has to accept it. Continue reading “Greek yogurt pancakes”

Fig tart with honey vanilla cream

Fig, this sticky, sweet, oddly looking, mythical fruit. Some suggest it’s even the “forbidden fruit” that caused Adam and Eve to be banished from the Garden of Eden. If that is the case, I can totally understand why they couldn’t resist them. Imagine this: it’s a nice sunny day, you are sitting under a fig tree, hidden in its shadow, a light breeze in the air is playing with the leaves and every once in a while there is a ray of sun gently passing your face.  When you look up, the branches are full of ripe figs, so full that are almost bursting open. You pick one and smell the sweetness in it before you even open it (except if you take one that is too ripe, than you smell fermentation). And then you eat it and it’s so good that you want more and before you know it, you ate so many that your belly hurts and you get stomach cramps, but it doesn’t matter, because it was worth it. Continue reading “Fig tart with honey vanilla cream”

Canned tomato sauce

As I mentioned in my previous post, my father grows delicious tomatoes. There are too many to eat, so every year we turn the excess in tomato sauce. Tomato sauce is one of the 5 mother sauces of classical French cooking, and rightly so. I think it should have a category of its own, the grandmother sauce. I can’t imagine my cooking without it. It goes into or onto everything, from pasta to pizza, from soups to stews. Continue reading “Canned tomato sauce”

Eggplant, tomato and mozzarella bake

firstYeeey, I am visiting home for 10 days. And it finally feels like real summer, it’s above 30°C and although many people complain, I am in my happy place. Things that I have scheduled are: beach, beach and beach and then some more beach. Oh and food. I miss food from home. I always gain weight when I’m home. I’m acting like it’s a zombie apocalipse, like I will never see that food again. I don’t think it will be much different this time, but ok lets be positive. Another good thing about food at home is that it’s much more organic, my father has a small farm and there is always something fresh on hand. Now there are this great, juicy, voluptuous tomatoes, that taste amazing. Continue reading “Eggplant, tomato and mozzarella bake”