This nutty dried fruit tart is easy to make, with nearly no added sugar. This is something you can prepare any time, as dried fruits you can have in the fridge all over the year.
If you do not have your favourite tart pastry recipe here is mine:
300gr of flour
200gr of butter
100gr of sugar (or replace it with 4 dry dates)
1 egg
1tbs of yogurt or white wine
Vanilla extract
Collect all together with one hand and knead lightly for few seconds to give a smooth, firm dough. Put the dough into plastic bag or wrap in the cling film. Refrigerate for 15min, or up to 2 days. You can put in the freezer and keep it up to 6 months. Roll the dough with the rolling pin using two sheets of baking paper (to avoid flour all over the kitchen). Transfer it to the tart dish.
This recipe require to bake tart case “blind”- without a filling. Put one of those sheets you just used to roll the pastry on top of it. Fill it with uncooked dried beans (I use the same ones for years). Bake it for 15 minutes on 200°C, then remove the beans and paper and bake for extra 10 minutes.
For the filling you need:
500gr of dried fruits (this time I put 300gr of prunes and 200gr of apricots), roughly cut
Put the fruits in a saucepan with 800ml water and bring to the boil. Reduce heat and simmer for 15 minutes. Add cinnamon and grated lemon/orange rind if you like. Blend 1 sachet of custard powder (or 45ml of corn flour) with 200ml of cold water. Stir into the simmering fruit mixture. Cook, stirring for two minutes and spoon the filling into the pastry. If you prefer you can add few drops of essential oil of your choice (lemon, orange, clove …)
To make it nutty sprinkle your nutty dried fruit tart with toasted grounded hazelnuts (or any other kind for nuts you like).
Serve with fresh cream, or vanilla ice cream. Enjoy 🙂
Sunday morning, everybody still asleep – here is the breakfast just for me and you – oatmeal topped with olive oil. I am such a big fun of olive oil that I can hardly imagine any kind of dish not to go with it. Even ice cream is delicious when topped with olive oil.
But this time – for breakfast – oatmeal topped with olive oil. Just make your oatmeal as you always do. I prefer making it with rice milk, but it is up to you. The win win combination for this morning are avocado, dried sour cherries, coconut flakes, roasted whole almonds and of course good quality olive oil.
So take try to discover the beauty of getting up early while others are still asleep.
Treat yourself with this creamy, silky oatmeal. For a better morning experience, have with tea or coffee, whichever you prefer.
Have a nice morning 🙂
Peppermint essential oil is my favourite, so I’ll start with it.
I can hardly imagine something more refreshing than smell and taste of good mint.
Summer time is easy… what your first is thought…mint/lemonade, mojito…
- Add 1-2 drops of peppermint essential oil to your lemonade, you can add a drop of lemon oil as well.
- Make a mojito with peppermint and lime oil, serve to your guests, I bet everybody will be asking you for the recipe.
- I personally love to put a drop in my coffee ( cold or warm ).
- Also mint / cocoa combination is something that I remember from childhood, my favourite sweet was “After Eight”. Just make sure not to put oil in very hot beverages, let it cool for a minute.
When cooking or baking you can use this oil instead of peppermint extract, just be careful, and put only a few drops instead of 1 tsp.
NOTE: Make sure that you are using pure essential oils.
Other than making nice drinks and delicious sweets, there are plenty benefits of this wonderful peppermint essential oil. Here are some of them:
- Good for digestion, headache and as a pain relief
- Cool off on a hot day
- Wakes you up, refreshes you -especially when driving or studying
- Increases concentration
- Helps with nausea and respiratory infections
- Beneficial when suffering from rheumatism or arthritis
Creamy rice pudding is what I call comfort food, nostalgic value and simple preparation.
And the smell of milk cooking is something that makes you feel cozy instantly.
Melt 1 tbsp. of butter in a saucepan. Add 1 tbsp. of brown sugar, vanilla essence and 1 tsp. of cinnamon. Stir for a minute, add 100ml of rice (for the best result use white thick rice). Stir again for a minute, add about 50ml of water, and keep stirring until it starts evaporating. Then add 500ml of lukewarm milk (or at least room temperature). Lower the heat and cook for another 20 minutes, stirring form time to time.
Pour the creamy rice pudding into bowls and grate dark chocolate on top.
You can prepare it the evening before and have a ready-steady breakfast when you open your eyes in the morning.
Good day to you 🙂
See the coconut milk rice recipe
Gnocchi leftovers – boiled the day before. Well, it sometimes happens that I boil too much gnocchi. I then pan fry some of them on butter to get a golden colour. I keep the rest in the fridge until I find use for them. You can then add to your gnocchi whatever you have in the fridge ( fruits, vegetables, cheese…) and make a whole new meal. It’s even better if you have some gravy, but if not, the butter will do.
Today I grilled some pineapple cubes on butter, seasoned them and added them to the gnocchi leftovers from the fridge. It turned up being really nice. I gave it to my son as a side dish to a burger and young peas.
For another quick and easy gnocchi recipe, click here 🙂
Don’t you love spring? All those lovely young veggies on the market. So, let’s make tiny meatballs and cheesy veggies for your loved ones.
This time we’re making young peas and baby carrots with your favourite type of hard cheese. And by the side – one thing your kids wouldn’t resist –meatballs – one bite sized.
My favourite meatballs are really simple one: just mix 500gr of minced beef, salt, pepper, grounded garlic and pinch of baking soda. Let the mixture set for at least ½ hour in the fridge, or overnight. With wet hands roll the little meatballs to walnut size, put them directly onto a slightly oiled frying pan. Fry them over a medium heat, 8-10 minutes, turning them regularly.
Meanwhile boil together the peas and sliced carrots. Drain well and while still hot stir-in your favourite hard cheese, finely grated (the easiest to use is parmesan).
Here we are – at least three colours on the plate – you know that rule. Tiny meatballs and cheesy veggies. And the most important thing, easy to pack into a lunch box.
Enjoy your day 🙂
Unbelievable how healthy and powerful the combination of honey & cinnamon is. It’s even better that it’s sweet – kids will be less likely to refuse to use it. Just pay attention in case a person is allergic to bee products.
Mix equal parts of honey and cinnamon in a small jar.
You can replace 1/2tsp of cinnamon with 1-2 drops of it’s essential oil.
Use for :
- Energy – if you feel drained in the morning, or in the afternoon when vitality begins to decline, take a teaspoon of the mixture and drink large glass of water.
- Fresh breath – stir 1 tsp of the mixture in a glass of warm water and gargle it.
- Immune system- take 1 tsp on the daily, preferably in the morning.
- Cholesterol, Arthritis, weak heart, abdominal nervousness – take daily 1 tbsp.
- Skin diseases as eczema and lichen- apply the mixture on clean skin, and rinse after ½ an hour.
“If you want good health and a peaceful, strong mind, respect water. Water is a cause of a healthy body and mind due to the healthy crystals that it can create in you and the water of your body.”
— Swami Niranjanananda Saraswati —
Yes, zucchinis are technically fruits.
Plus they come from Italy – and who doesn’t like Italian cuisine?
They come in different shapes, sizes and colours. The biggest are NOT the best. The most flavourful zucchinis are small to medium sized. The darker the colour, the richer in nutrients.
Why should you eat zucchinis except for the fact that they are delicious 🙂 Zucchinis have more potassium than bananas do. Potassium helps regulate muscle and heart contractions.
Rich in many nutrient, contains a variety of minerals and vitamins, especially vitamin C and vitamin A (particularly cooked zucchini).
Other health benefits are various: it provides antioxidants, might stabilize blood sugar level, lower blood pressure and cholesterol, lower risk of age-related eye conditions, good for thyroid and prostate health.
And for the end something most ladies care about – zucchini are 95% water which makes them a super low-cal food. Rich in fiber- which promotes healthy digestion.
There are various different ways to consume zucchini, here are some ideas:
- Raw with lemon juice as a salad
- Make a soup
- Grill them
- Make a risotto
- Put them in ratatouille
- Stuff them with meat, rice, mushrooms….
- Make a pasta sauce
- Make pancakes, muffins and cakes
- Grate them and make kebabs
If you are from the United States – do not forget August 8th, the National Zucchini Day.
Almond flake cookies is another recipe from my “dad’s home bakery”. The first time he made them for us we all loved them because they are so crunchy. Now he makes them with roasted hazelnuts as well, so you can easily replace the almond with any kind of nut.
Beat 115gr of butter and 130gr of brown sugar until light and fluffy. Mix in vanilla extract and a few drops of almond extract and 1 tsp. of cinnamon. Add 80ml of water and gradually add 325gr of self-rising flour and beat until is combined. Stir in 90 gr of slightly roasted almond flakes.
Roll the cookie dough into a log (5cm diameter), wrap in a plastic wrap and chill for at least 2 hours. The dough can be frozen overnight or longer. Take it out and cut with a sharp knife (2-3mm thick slices). Place the cookies on the prepared baking sheet and bake them for 12-13 minutes in preheated oven at 180°C.
Pour a glass of milk for your kids and cup of coffee for yourself and enjoy those tasty almond flake cookies as a crunchy afternoon snack 🙂