There’s something deeply comforting about baking in a lazy, no-rush Sunday. The quiet moment when the dough begins to rise, the familiar scent of warm milk and sugar, and the promise of something golden waiting in the oven—it all slows time down just enough. These jam pull-apart buns are the kind of treat that belong in a calm afternoon, when the kitchen is warm and there’s no rush to be anywhere else.
Make a pot of coffee or tea, clear a little space on the counter, and let your kitchen become a bakery for the day.
Ingredients:
2.5 dl lukewarm milk
3 tablespoons sugar
25 g fresh yeast
500 g fine wheat flour
1 teaspoon salt
1 tsp vanilla essence
3 egg yolks
50 g melted butter
2 dl thick jam
Instructions:
Activate the yeast: stir 1 teaspoon of sugar into the lukewarm milk, crumble in the yeast, and let it bloom for a few minutes until foamy
Prepare the dough: in a large bowl, mix the flour with the salt and remaining sugar. Make a well in the center and add the yeast mixture, egg yolks, vanilla essence and melted butter. Knead until you get a smooth, soft dough.
First rise: cover the bowl and let the dough rise in a warm place for about 45 minutes, until doubled in size.
Shape the buns: turn the dough out onto a lightly floured surface and divide it into 16 equal pieces. Roll each piece into a ball, cover, and let them rest for 10 minutes.
Prepare the baking dish: lightly butter a round baking dish and line the bottom and sides with baking paper.
Fill and assemble: gently flatten each dough ball, place 1 teaspoon of jam in the center, pinch the edges closed, and reshape into a smooth ball. Arrange them seam-side down in the baking dish, leaving about 1 cm space between each.
Second rise: cover and let rise for 30 minutes. Meanwhile, preheat the oven to 180°C (356°F).
Bake in the preheated oven for about 30 minutes, until beautifully golden brown.
Sprinkle with powdered sugar for serving.
Serving Tips
Best served warm, with coffee or tea
Delicious on its own, but also lovely with a dusting of powdered sugar
Keeps soft for a day, but honestly—it rarely lasts that long
Let’s be honest: too often, salads get labeled as “diet food,” something plain, leafy, and… boring. But that couldn’t be further from the truth! A salad can be crunchy, colorful, filling, and seriously fun to put together – especially when you think of it as a choose-your-own-adventure meal.
I’ve put together a Salad Builder Guide (see the image) so you can mix and match ingredients from each category. Think of it like a flavor playground:
🥬 Leafy greens – the base
Spinach, kale, arugula, romaine, mixed greens… Go leafy, go hearty, or even try shredded cabbage for an extra crunch.
🥦 The Veggie Boost
Cucumbers, bell peppers, cherry tomatoes, carrots, broccoli, zucchini ribbons… This is where the colors come in. The more colors on your plate, the more variety of nutrients you’re feeding your body.
🍗 The Protein Power
Grilled chicken, chickpeas, tofu, boiled eggs, lentils, salmon… Because no one wants to be hungry an hour later. Protein means staying powered.
🥑 The healthy fats
Avocado, nuts, olives, cheese… These add healthy fats and a velvety texture that makes your salad feel luxurious.
🍠 The carbs
Potatoes, brown rice, quinoa… These carbs help you to keep energy along the day.
🍎 Something fun
Apple slices, strawberries, blueberries, tortilla chips, nuts, corn… That satisfying bite? This is where you get it. Add something fun and unexpected to your salad, it will definitely change the game!
🥣 The Dressing
Olive oil & lemon, tahini drizzle, balsamic vinaigrette, Greek yogurt ranch… Light, zesty, or creamy—it ties everything together.
👉 The Rule: Choose one (or more!) from each category, toss them together, and voilà—your custom, nutrient-packed, flavor-bursting salad is ready.
💡 Pro tip: Don’t be afraid to experiment. Salads aren’t a punishment, they’re an opportunity to play with your food in the healthiest way possible.
Find here some of my favorite salad recipes
1. A classic Greek salad: fresh, simple, and full of flavor 🇬🇷
Sometimes, the best recipes are the ones that keep it simple. A Greek salad—also called horiatiki—is the perfect example. No fancy techniques, no heavy dressings, just fresh ingredients tossed together. It’s crisp, tangy, and makes you feel like you’re sitting by the sea in Greece. 🌊✨
So easy: 10 minutes from start to finish, no cooking required
2. A healthier Caesar Salad: creamy, crunchy, and guilt-free 🥗
The Caesar salad is a classic—creamy dressing, crisp romaine, crunchy croutons, and salty Parmesan. But let’s be real: the traditional version can be a bit heavy. The good news? You can still enjoy all the flavor you love with a lighter, healthier twist. This version skips the excess without losing any of the yum factor.
🥬 What You’ll Need (serves 2–3)
For the salad:
2 hearts of romaine lettuce, chopped
1 cup whole-grain or sourdough croutons (homemade if you can!)
¼ cup freshly grated Parmesan
Choose your protein: grilled chicken, shrimp, or chickpeas
1 boiled egg
For the healthier Caesar dressing:
½ cup plain Greek yogurt (instead of mayo)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Pinch of salt & pepper
🌟 Why It Works
Greek yogurt base: Creamy texture + extra protein, less saturated fat.
Olive oil & lemon: Heart-healthy fats and fresh flavor.
Whole-grain croutons: More fiber, more crunch, more staying power.
Customizable protein: Keep it light with chickpeas or satisfying with grilled chicken.
3. Fresh & Fruity Salads 🍓
Salads don’t always have to be leafy or savory—sometimes, the star of the show is fruit. Sweet, juicy, colorful, and refreshing, fruity salads are perfect for summer lunches, brunch tables, or even a light dessert. The best part? They’re endlessly customizable—you can mix and match based on what’s in season or what you’re craving.
🌟 Why It Works
Naturally sweet → No refined sugar needed.
Nutrient-packed → Vitamins, antioxidants, and fiber in every bite.
Versatile → Breakfast, side dish, or dessert.
Final thoughts
At the end of the day, salads don’t have to be boring. They’re one of the most versatile and colorful meals you can make. Next time you’re in the kitchen, think of your bowl as a canvas and let your creativity take over. Mix, match, crunch, drizzle… and most importantly, have fun with it. Your healthiest, tastiest salad is just a few choices away! 🌈 Let me know your favorite combination!
We all love bagels. They’re warm, chewy, and the perfect base for all your favorite toppings. But what if I told you that you could make them healthier and more protein-packed without sacrificing any of the deliciousness? Yup, it’s true! These homemade protein bagels are about to become your new best friend. Perfect for breakfast, brunch with the girls, lunch, or a post-workout snack with all the goodness you need to power through your day.
Why You’ll Love These Protein Bagels:
Protein-Packed Goodness: Each bagel is loaded with protein to keep you feeling full and fueled.
Quick & Simple: Just a few ingredients and minimal prep time. No fancy techniques here!
Customizable: Add your favorite toppings or mix-ins for extra flavor.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a medium bowl, combine Greek yogurt, flour, salt and baking powder. Mix until a dough forms.
Lightly flour your surface and knead the dough for about 2 minutes until smooth. Divide into 4 equal portions and shape each piece into a bagel.
Brush each bagel with a beaten egg and sprinkle with your favorite toppings.
Bake for 20–22 minutes or until golden brown. Let cool slightly before digging in!
Tips & Variations:
Add More Protein: Want extra protein? Swap out a portion of the flour for more protein powder or add chia seeds to the dough.
Sweet or Savory: Try adding cinnamon and raisins for a sweet twist or garlic and herbs for something savory.
Serving Variations:
These protein bagels are super versatile! Here are some delicious ways to enjoy them:
Classic & Creamy: Spread with cream cheese and top with smoked salmon and avocado.
Veggie Delight: Add avocado slices, tomato, cucumber, and lettuce.
Protein Boost: Pair with scrambled eggs or a fried egg with fresh spinach.
Sweet & Nutty: Try almond butter with sliced bananas and a drizzle of honey.
Storage:
Store in an airtight container for up to 3 days or freeze for longer freshness. Just pop them in the toaster when you’re ready to enjoy!
Give these protein bagels a try, and you’ll be meal-prepping like a pro! Whether you’re rushing out the door or sitting down for a relaxed breakfast, these bagels have you covered.
Have any fun topping ideas or ways to customize this recipe? Let me know in the comments below!
Watch the Recipe Video!
Want to see how it’s done step-by-step? Check out the video where I walk you through making these protein bagels from start to finish.
Whether you’re craving a rich, aromatic chicken curry or seeking a plant-based alternative, this chicken curry recipe will hit the spot! It’s packed with veggies and has creamy sauce, and I’ve included vegan variations to cater to everyone. Get ready to indulge in a dish that’s hearty, flavorful, and easy to make. Let’s dive in!
Ingredients for Chicken Curry:
For the Curry Base:
500g chicken breast
400 ml coconut milk ( or cream to a richer version)
lots of vegetables: broccoli, onion, carrot, pepper, peas
1 tbsp of ginger, grated
1 tbsp curry
1 tbsp coriander
½ tsp chili powder (optional)
salt, pepper
coconut oil / olive oil
Instructions for Chicken Curry:
Prepare the Ingredients: Begin by chopping the chicken into small chunks, then the veggies into small pieces.
Cook the Chicken (or Vegan Alternative): Add the chicken pieces to the pot, stirring to coat them with the spices. Season with the spices: salt, pepper, curry powder, chili and coriander, then cook for 6-7 minutes, until the chicken is browned on all sides. If you’re making the vegan version, add your protein choice (tofu, chickpeas, or tempeh) and stir gently.
Add the coconut milk and chicken broth to the pan.
Add the chopped vegetables to the pan and cook for another 5 minutes. Then, pour in the chicken or vegetable broth, stirring to combine. Bring the mixture to a simmer.
Once the curry is simmering, cover the pan and let it cook for about 20-25 minutes, allowing the flavors to meld together and the chicken (or tofu) to cook through. If using tofu or chickpeas, a shorter cooking time of 10-15 minutes will suffice.
Taste check: add more the spice if needed: Stir in the minced garlic, grated ginger, and more curry powder or chili. Cook for another minute, stirring frequently to avoid burning.
Garnish & Serve: Remove the curry from the heat. If desired, garnish with fresh cilantro, sesame seeds or a squeeze of lime juice. Serve with steamed rice or naan bread for a complete meal.
Vegan Variations:
If you’re opting for a vegan version of this curry, the good news is that there are many ways to replace chicken while keeping all the flavor! Here are some great alternatives:
Tofu: Firm tofu works best in this recipe. Press the tofu to remove excess water, cut it into cubes, and either sauté it in a bit of oil until crispy or add it directly to the curry. It will soak up all the flavors and become beautifully soft in the curry.
Chickpeas: A can of drained and rinsed chickpeas can be added in place of chicken. They add texture and a great protein punch to the curry. Let them simmer in the sauce for a rich, earthy flavor.
Tempeh: Tempeh is another wonderful protein option that works great in curry.
Serving Suggestions:
This curry pairs wonderfully with:
Basmati Rice: Light and fluffy rice absorbs the sauce beautifully.
Naan Bread: Perfect for scooping up curry sauce.
This chicken curry recipe is incredibly adaptable, allowing you to customize it based on dietary preferences. Whether you’re a meat eater or vegan, there’s a version for everyone, and the flavors are nothing short of comforting. Serve it up for a weeknight dinner, a cozy weekend meal, or when you’re hosting guests — it’s sure to impress!
Enjoy the warmth and deliciousness of this curry, and feel free to experiment with different proteins and spices to make it your own.
If you’re looking for a dish that’s easy to make, packed with protein and flavors, and perfect for any occasion, these meatballs are here to help you. They’re juicy, tender, and filled with cheesy goodness, making them ideal for serving with salad, in a sandwich, or as a standalone appetizer.
And when it comes to fresh, simple, and nutritious meals, nothing beats a colorful salad. This carrot and chickpeas salad is quick to prepare, packed with bold flavors, and brimming with wholesome ingredients. And it makes a perfect garnish for the meatballs!
Let’s dive into this step-by-step recipe!
Why You’ll Love These Meatballs
Healthier Protein: Made with lean ground chicken (or turkey) to cover your protein intake.
Cheesy Perfection: Parmesan cheese adds a savory, nutty flavor that makes these meatballs irresistible.
Versatile: Serve with marinara sauce, over pasta, or enjoy as a snack.
Easy to Prepare: With just a few pantry staples, you can whip up this recipe in no time.
In a large mixing bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, garlic, parsley, and seasoning: salt, pepper and paprika.
Use your hands or a spoon to mix the ingredients until just combined.
Scoop out about 1-2 tablespoons of the mixture and roll it into a ball. Repeat until all the mixture is used (you should have about 20 meatballs).
Preheat your oven to 200°C.
Arrange the meatballs on a parchment-lined baking sheet.
Lightly spray with olive oil and bake for 15-18 minutes, flipping halfway through.
Make the salad
Start by shredding your carrots and finely chopping the parsley.
Drain and rinse the chickpeas if using canned.
In a large mixing bowl, combine the shredded carrots, chickpeas, and fresh parsley.
In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper. Adjust the seasoning to taste.
Pour the dressing over the top and toss until everything is evenly coated.
Tips and Variations
Add More Veggies: Try tossing in cucumber, cherry tomatoes, or roasted red peppers for variety.
Spice It Up: Add a pinch of smoked paprika, chili flakes, or harissa for a spicy kick.
Final Thoughts
These Chicken meatballs with parmesan are bound to become a favorite. They’re easy enough for a weeknight dinner but fancy enough to impress guests. Whether you’re pairing them with salad or serving them as a party appetizer, these meatballs deliver comfort and flavor in every bite.
Try them today, and let us know how you served yours! Don’t forget to top them with a little extra Parmesan and parsley —because you can never have too much cheese.
Granola can be a superfood. Not the store-bought stuff with a million ingredients and lots of sugar. I’m talking about homemade granola—the crunchy, sweet, perfectly customizable kind that makes your breakfast feel fancy but is actually so easy to make.
The best part? It’s non-ultra-processed, which means you’re skipping all the unnecessary extras and sticking to wholesome, feel-good ingredients. It’s like giving your body a little high-five every morning!
And here’s the beauty of homemade granola: it’s easy to switch the ingredients to fit your taste or whatever random stuff you have in your pantry. Don’t like raisins? Skip ‘em. Love chocolate? Toss in those chocolate chips. Want a nut-free option? Go for seeds instead. It’s all about those healthy swaps that work for YOU.
Homemade Granola Bar Recipe
Ingredients:
2-3 cups rolled oats
1/2 cup nuts (almonds, pecans, walnuts)
1/4 cup seeds (chia, flax, or sunflower—whatever makes you happy!)
1/2 cup peanut butter
1/2 cup dried fruit (raisins, cranberries, chopped apricots—or skip it)
1/3 cup honey or maple syrup
1/4 cup melted coconut oil or olive oil
1/2 tsp cinnamon or cocoa (optional)
Time: 30 minutes
Instructions:
Preheat your oven to 165°C. Line a baking sheet with parchment paper.
In a big bowl, mix oats, nuts, seeds, and cinnamon. In a smaller bowl, whisk together honey (or maple syrup), oil, and peanut butter.
Pour the wet stuff over the dry stuff and mix until everything is coated and happy.
Spread the mixture evenly on the baking sheet. Bake for 20–25 minutes, stirring halfway through, until it’s golden and toasty.
Let it cool (it gets crunchier as it sits!).
Snack time!
Store it in an airtight container, and boom—you’ve got yourself a crunchy, customizable, and totally non-ultra-processed snack game-changer.
Homemade Granola
Ingredients:
2-3 cups rolled oats
1/2 cup nuts (almonds, pecans, walnuts)
1/2 cup peanut butter
1/2 cup dried fruit (raisins, cranberries, chopped apricots—or skip it)
1/3 cup honey or maple syrup
1/2 tsp cinnamon or cocoa (optional)
1/4 cup coconut flakes (optional)
1/4 cup chocolate chips (optional)
Time: 30 minutes
Instructions:
In a big bowl, mix oats, nuts, and cinnamon/cocoa, whisk together with honey (or maple syrup), and peanut butter.
Spread the mixture evenly on pan. Bake for 20–25 minutes, stirring halfway through, until it’s golden and toasty.
Let it cool (it gets crunchier as it sits!), then toss in your coconut flakes, chocolate chips or whatever you like.
Enjoy with some Greek yogurt, blueberries, or anything you crave.
Why Homemade Wins Every Time
Non-ultra-processed: You’re in control of every ingredient. No sneaky sugars or weird preservatives here.
Healthy swaps: Want less sugar? Easy. Need more protein? Add some seeds or protein powder or egg yolk.
Homemade love: There’s just something about making food yourself that feels good (and tastes better).
Easy to switch the ingredients: The possibilities are endless—chocolate & peanut butter, coconut & almond, cranberry & pistachio. You do you!
So whether it’s a bowl of granola to start your day or a granola bar to keep you going, these recipes will have fill you with energy! Plus, your kitchen will smell amazing, and that’s always a win (mine always smells like cinnamon).
What’s your favorite granola flavor combo? Let’s swap ideas—I’m always looking for my next obsession! ✨
Let’s talk about pumpkin soup—a bowl of creamy magic that wraps you up like a cozy sweater on those chilly days when your toes are practically begging for fuzzy socks.
Pumpkin soup isn’t just food; it’s mood. It’s that happy hug you didn’t know you needed after braving the crisp autumn air. It’s the culinary equivalent of sinking into the couch while the reading your current favorite book – mine is The Instrumentalist from Harriet Constable. Or that nice lunch break during the day, when you eat something comforting and energizing, and then you can go back to work happier (happened to me).
This recipe is silky, rich, and spiced just right. The blend of roasted pumpkin and other vegetables, a touch of coconut cream, and just enough spices to make you feel all warm and fuzzy inside is what dreams are made of. And if you want to take it to the next level, pair it with crusty bread, feta or peanuts for dunking.
So, grab a spoon, find a cozy corner, and let pumpkin soup turn your chilly day into a happy, toasty memory. Who knew a humble bowl of soup could be this day-changing?
ROASTER PUMPKIN, PEPPER & TOMATO
Ingredients
The veggies I’ve used for this recipe can be replaced with any vegetable you find in your pantry. I made this soup with lots of variations, but this combination is the favorite one so far:
500 g pumpkin
200 g pepper
200 g tomato
300 ml vegetable broth
1 red onion
1 garlic
200 ml cream or 1 canned coconut cream
salt, pepper, basil, rosemary, turmeric
olive oil
Time to make the soup: 1 hour
Step-by-Step Instructions
Wash the vegetables and cut them into chunks. Leave the peeled garlic cloves whole.
Toss the vegetables, olive oil, turmeric, rosemary, salt, and pepper on a baking sheet. Mix well and spread them out evenly in a single layer.
Roast in the preheated oven at 200°C for 25 – 30 minutes.
Remove the roasted vegetables from the oven, transfer them to a blender along with the vegetable broth and coconut cream, and mix them. Transfer the mixture into a large pot and bring it to a boil.
Serve until hot and cozy.
Serving suggestions:
Pumpkin soup is already a superstar on its own, but pairing it with the right toppings can take it to the next level. Here are some ideas to make your meal extra cozy and satisfying:
Crusty Bread: A warm baguette, sourdough slice, or even garlic bread is perfect for dunking into the creamy soup.
Crunchy Toppings: Sprinkle roasted pumpkin seeds, peanuts or croutons on top for an added crunch.
Cream: Drizzle some heavy cream or coconut milk for that fancy restaurant vibe.
Cheese, Please: A little grated Parmesan or crumbled feta cheese on top adds richness of flavor.
Dietary Accommodations
One of the best things about creamy pumpkin soup is how easy it is to adapt for different dietary needs without losing that cozy, comforting vibe. Here’s how you can make it work for everyone:
Vegan-Friendly: Use coconut milk or a creamy oat-based alternative instead. The coconut milk adds a subtle sweetness that pairs beautifully with the pumpkin and spices.
Gluten-Free: Good news—most pumpkin soup recipes are naturally gluten-free! Just double-check your stock or broth to ensure it’s labeled gluten-free, as some brands sneak in thickeners containing gluten.
Low-Dairy or Lactose-Free: Swap out traditional cream for lactose-free options or go with unsweetened almond or coconut milk. They blend smoothly and still deliver that creamy texture.
Low-Sodium: Use a homemade or low-sodium broth, and adjust salt to taste. The spices will still shine through and keep it flavorful!
No matter how you tweak it, this soup stays delicious, inclusive, and full of cozy fall goodness. Everyone deserves a happy bowl of pumpkin love! 🧡
End of fall — when sweaters are cozy, the air is crisp, and pumpkins mysteriously start appearing everywhere. It’s that magical time of year when I think that pumpkin should be in everything. From sweet to savory, breakfast to dessert, there are endless creative (or slightly obsessive) pumpkin recipes. They are all just waiting to make your fall a little tastier.
There’s something magical about cooking with pumpkin that always takes me back to cozy autumn days. I remember the first time I experimented with pumpkin—it was a chilly weekend, and I decided to try making something with pumpkin from scratch. The warm, spiced aroma filled the kitchen, and I just couldn’t resist to eat the simple, baked pumpkin. It always takes me back to childhood memories. What I love most is how pumpkin adds a rich, comforting flavor while keeping recipes wholesome. Whether it’s a creamy oatmeal or a protein-packed treat, pumpkin recipes always feel like a hug in a bowl.
In this post, we’re exploring a collection of pumpkin-based recipes. They are guaranteed to wrap you in a warm, cinnamony hug of autumnal coziness. Whether you’re a pumpkin spice super-fan or just here for the cookies, there’s something for everyone. So grab your coziest blanket, a mug of something warm, and prepare to pumpkin-up your kitchen in just a few minutes. These recipes don’t need more than 30 minutes, you can simply prepare them the day before.
Pumpkin pancakes
Start your day with these fluffy, protein-rich pumpkin pancakes that are as nutritious as they are delicious. With simple ingredients and a quick prep time, these pancakes bring together the comforting flavors of pumpkin spice and the satisfaction of a high-protein meal. Perfect for busy mornings or a cozy weekend brunch, they’re a heavenly treat you’ll want to make again and again!
Ingredients
1 mashed banana
2 scoops vanilla protein powder
1/2 cup pumpkin puree
1 egg
1/2 cup all purpose flour
1 pinch cinnamon ( or pumpkin spice mix)
1 tsp baking powder
coconut oil for cooking
Toppings for serving:
greek yogurt with maple syrup and cinnamon
pumpkin seeds
Add the ingredients to a mixing bowl and stir to combine until smooth.
Heat a skillet to medium and add the coconut oil to heat up.
Cook the pancakes for 2-3 minutes per side. They’re the best when lightly browned, not dark.
While the pancakes cook, stir the yogurt with the cinnamon and maple syrup to make the topping.
Place the pancakes on a plate and top with the yogurt mixture and pumpkin seeds.
Enjoy!
Cozy Pumpkin Oatmeal
Warm up your mornings with this creamy, spiced pumpkin oatmeal—a perfect blend of comfort and nutrition. Packed with the rich flavors of pumpkin, cinnamon, and nutmeg, this wholesome bowl is a fall-inspired delight that’s perfect year-round. Quick to make and naturally sweetened, it’s a nourishing way to start your day on a delicious note!
Ingredients
1/4 – 1/2 cup oatmeal
1/4 cup pumpkin puree
pumpkin spice mix (cinnamon, nutmeg)
1/4 – 1/4 cup milk (almond, coconut, regular)
1 tbsp chia seeds
1/4 cup nuts (almond, walnuts, pecan)
1-2 scoops vanilla protein powder
optional: greek yogurt
Pumpkin is a versatile, nutrient-packed ingredient that adds rich flavor, vibrant color, and a dose of healthy goodness to any recipe. Whether you’re enjoying it in breakfast, snacks, soups or desserts, it’s the perfect way to balance indulgence with nourishment. What are your favorite pumpkin recipes or creative ways to use this fall favorite? Share your ideas or let me know which recipe you’d like to try next—I’d love to hear from you!
As the crisp breeze of autumn whips the air and the days are getting shorter, it’s time to bring the warmth indoors with a homemade delight that sure will be your favorite comfort food soon. This extra moist pumpkin bread, with an extra twist – the irresistible addition of chocolate chips, transforms these rainy days into a cozy escape. Imagine the perfect harmony of pumpkin, spices, and chocolate, all wrapped up in a cozy loaf that whispers sweet promises of fall comfort. Not to mention the pumpkin spice latte or hot chocolate on the side. Whether you savor it slice by slice or share it with friends, this delectable treat is bound to become a fall favorite.
Preheat the oven to 200C and line a baking sheet with baking paper.
Cut the pumpkin into slices, scoop out the seeds and most of the stringy bits.
Place the pumpkin onto the baking sheetand bake for ~60 minutes, or until the pumpkin can easily be pierced with a knife.
Let it cool then scoop out the soft flesh into a food processor and process until very smooth.
Make the pumpkin bread:
Preheat the oven to 170C.
In a large bowl, combine together flour, baking soda, baking powder and pumpkin spice.
In another bowl, whisk together the pumpkin puree, brown sugar, eggs and vanilla extract.
Combine together the wet ingredients with the dry ingredients, mixing just until moistened.
Stir the chocolate chips into the dough.
Line a loaf pan with baking paper and pour the batter into the pan.
Bake for 50-55 minutes then let it cool about ~10 minutes.
Extra tip: As an extra treat, you can put mascarpone frosting on the pumpkin bread and sprinkle with a little almond crunch. Now, behold your masterpiece – a chocolate chip pumpkin bread crowned with the elegance of mascarpone frosting.
Enjoy this flavorful fall treat with a PSL or hot chocolate.
I just discovered quiche and I must say I became a big fan of it. It’s one of those dishes that feels fancy but is so easy to throw together, whether for brunch, or even for bunch. My favorite this far is this spinach and cherry tomato quiche—it’s savory, colorful, and packed with flavor. Plus, it comes out of the oven looking so colorful and smelling amazing that, if you’re like me, you’ll just want to stare at it for a while—almost feeling guilty about cutting into it.
Here’s my favorite version of it. I made my own crust (felt extra fancy), but you can use a store-bought one for a quick fix—no judgment, I’ve done both!
What You’ll Need:
Crust:
150g all-purpose flour
100g whole wheat flour
1 egg
1/2 teaspoon salt
125g cold unsalted butter, cut into cubes
3-5 tablespoons ice-cold water
OR 1 pre-made pie crust
Filling:
4 large eggs
200 ml heavy cream (or cottage cheese, I usually this option for some extra protein)
1 cup shredded cheese (I used cheddar, but Gruyère or mozzarella work too)
2 cups fresh spinach, lightly chopped
1 cup cherry tomatoes, halved
1 small onion, finely chopped
2 garlic cloves, finely chopped
Salt and pepper to taste
A pinch of nutmeg (trust me, it’s the secret ingredient)
Olive oil for sautéing
Instructions:
Make the Crust
In a mixing bowl, combine the flour and salt.
Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together.
Gather the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes (or up to a day ahead).
Prepare the Filling & bake the quiche
Roll out your pie crust into a pie dish and prick it a few times with a fork.
Preheat your oven to 190°C. Bake for about 10 minutes to give it a head start.
Sauté the onions in a little olive oil until they’re soft and golden—about 5 minutes. Then toss in the spinach and cook until just wilted, around 1-2 minutes. Set this aside to cool slightly.
In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Add your cheese and spinach into the mix—this is what gives the quiche that creamy, melty goodness.
Pour the egg and cheese mixture over the partially baked crust. Sprinkle your halved cherry tomatoes on top, arranging them however you like.
Bake for 35-40 minutes, or until the top is golden and the center is set. Let it cool for a few minutes before slicing—if you can wait!
And that’s it! With the homemade crust, this quiche is buttery and full of vibrant, savory flavors.
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