Archive for August, 2013

Coconut Vanilla Jam Sandwich Cookies

Cakes and Cookies

For this next recipe, surprisingly there is no story to tell.

Frankly it’s quite simple. I woke up this last Saturday morning with the urge to bake cookies. And not just any cookies, the kind that looks like a million bucks but only takes a short while to make.

So not only that I made these cookies, I was also able to make them from Spelt Flour AND with my favorite baking partner in the whole world – my daughter.

These cookies may seem like a lot of work, but in fact they are easy to make; so easy and fun, you can share the fun with your kids. Let them add the ingredients, measure, mix, roll into balls, flatten with they’re little hands and decorate using a fork.

After the cookies are ready, let your child spread the icing, the jam and the love around.

Just seeing the pride in my daughter’s eyes when the whole family devoured these cookies 10 minutes after they were done was worth everything.

So here, sandwich cookies with vanilla and jam, made with spelt flour but can be substituted with all purpose flour.

 

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

 

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

 

Coconut Vanilla Jam Sandwich Cookies
Author: 
Recipe type: Dessert
Cuisine: Spelt Flour Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 21 Sandwich Cookies
 
Great sandwich cookies that can easily be made with the kids. I made these with Spelt Flour but it is 100% substitutable with all purpose.
Ingredients
For the Cookies:
  • 200gr Butter – Softened (I grate my butter to speed up things)
  • ½ Cup Light Brown Sugar
  • ½ tsp Vanilla Extract
  • 1 Egg
  • 2 Cups Spelt Flour (Can be substituted with all purpose)
  • 1 tsp Baking Powder
  • 1 Cup Unsweetened Shredded Coconut
For the Vanilla Filling:
  • 50gr Butter – Softened
  • ¼ tsp Vanilla Extract
  • ½ Cup Powdered Sugar (Icing Sugar)
  • 2 tsp Milk
For the Jam Filling:
  • Your favorite jam (I used Blueberry and Apricot)
Instructions
  1. Preheat the oven to 375F (180C)
  2. Layer a large baking pan with parchment paper
  3. In a stand mixer bowl, put the softened butter, brown sugar and vanilla extract and whip until light and fluffy.
  4. Add in the egg and whip a bit more until the egg is fully combined with the butter (careful, don’t over mix it)
  5. Add in the flour, baking powder and coconut into the whipped butter and mix (don’t whip) until all the ingredients are fully combined and you get an even, soft dough batter.
  6. Scoop 1 tablespoon batter at a time and roll into a ball. Place the cookies balls on the baking sheet about 1- 1 ½ apart from each other.
  7. Gently flatten each cookie ball with you hand and decorate with stripes by gently pressing a fork onto each cookie (optional decoration but it looks pretty).
  8. Place the cookies in the preheated oven for about 12 minutes or until golden brown (note that Spelt Flour tends to take less baking time so keep an eye open).
  9. When cookies are ready, remove from oven and let them completely cool down before filling.
Prepare the Vanilla Icing:
  1. While the cookies are cooling off, Whip the butter, vanilla extract and icing sugar until they’re light and fluffy.
  2. Add in the milk and keep whipping for another 1-2 minutes until you get a nice, white, spread consistency mix (aka Icing 🙂 )
Assemble the Cookies:
  1. Take each pair of cookies, spread vanilla icing on one cookie and some jam on the other cookie and close them together to form a sandwich.

 

Coconut Vanilla Jam Sandwich Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

For this next recipe, surprisingly there is no story to tell. Frankly it’s quite simple. I woke up this last Saturday morning with the urge to bake cookies. And not just any cookies, the kind that looks like a million bucks but only takes a short while to make. So not only that I made […]

Read More

Beef Meatballs In Red Sauce

Home Made Cooking

Every week I make almost the same thing. Come Friday I make mashed potatoes and some variation of Chicken breast. Why? Because this is what the kids like, and me too.

It’s easy, delicious and consistent 🙂

Last week when I went shopping for groceries, there was a sale on Ground Medium Beef, and although I don’t like eating or working with beef that much (and you can tell, because there are almost no recipes here with beef) I decided to take the leap of faith in this ingredient, and try and make something really delish, so good I’ll regret not having it sooner.

I didn’t really think much (REALLY) and all of a sudden I find myself making meatballs.

I added veggies and made this super yummy red sauce, served on a bed of (of course) mashed potatoes and it was, in one word – Perfect.

How did I not try this before?? Could it be that I was working with the wrong kind of meat? This turned out perfect, and less work than I thought it’ll take.

The meatballs were full of flavor, they weren’t too dense nor too meaty. They blended really well with the sauce and to top this all up – the kids went crazy over the meatballs! They said it’s like the macaroni and meatballs without the macaroni. And to this I say “Grazie” (with my Italian accent).

 

Beef Meatballs in Red Sauce

 

Beef Meatballs In Red Sauce
Author: 
Recipe type: Main
Cuisine: Italian, Homemade, Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 25 meatballs
 
Beef meatballs with a Mediterranean hint. So easy to make and will definitely work well on your taste buds.
Ingredients
For the Meatballs:
  • 500gr (about 1lbs) Ground Medium Beef
  • ½ Carrot – Finely Grated
  • ½ Onion – Grated
  • 2 Tbsp Cilantro – Chopped
  • ½ tsp Table Salt
  • ½ tsp Ground Black Pepper
  • ½ Tbsp Ground Cumin
  • 1 Egg
  • 3 Tbsp Bread Crumbs
For the Red Sauce:
  • 1 Tbsp Vegetable Oil
  • ½ Onion – Chopped
  • 2 Garlic Cloves – Sliced
  • ½ Tbsp Ground Cumin
  • 8 Tbsp Tomato Paste
  • 2½ Cups Hot Water
  • 2 Tbsp Cilantro – Chopped
  • Salt and Pepper to taste
Instructions
To make the Meatballs:
  1. Place all the ingredients in a medium bowl and mix (knead if needed) until well combined.
  2. Using a tablespoon scoop ½ tablespoon at a time and roll into balls.
  3. Set aside in a plate and prepare the sauce.
To prepare the sauce:
  1. In a wide pot preheat the oil over medium heat and add in the chopped onion, garlic, cumin and tomato paste. Stir consistently until combined and then add the water.
  2. Stir well and add the cilantro, salt and pepper.
  3. Bring the sauce to a boil over medium heat. Once boils gently add in the meatballs.
  4. Once the meatballs are all in the sauce, lower the heat a bit to Medium-Low heat and cover the pot with a lid.
  5. Let cook with a closed lid for 30-35 minutes. If the sauce boils again, lower the heat a bit more during cooking.

 

Beef Meatballs in Red Sauce

Beef Meatballs in Red Sauce

Every week I make almost the same thing. Come Friday I make mashed potatoes and some variation of Chicken breast. Why? Because this is what the kids like, and me too. It’s easy, delicious and consistent 🙂 Last week when I went shopping for groceries, there was a sale on Ground Medium Beef, and although […]

Read More

Coconut Challah Bread

Baked Goodies

I’m trying to convert our food ingredients into a healthier version of the same ingredient, and so many times (where it works well with eh flavor) I would switch the regular vegetable oil with coconut oil.

If you haven’t tried working with coconut oil, you should. It’s not only so much better for you; it also has this amazing flavor that adds so much to your food. It is solid in room and cold temperatures, but melts pretty easily. Sometimes it’s enough to rub it in your hands and it melts (don’t ask how I know…let’s just say we had a lice-full start of summer).

Anyways, almost every time I want to use the coconut oil I melt it beforehand and it’s a really fast process, faster than melting butter.

When using with this oil you get food that smells amazing and tastes amazing. It’s like your taste buds are telling you you’re eating something a bit sweet and tropical but you’re not…it’s not really sweet, and that’s the beauty of it. Not to mention the wonderful smell you’ll have in the house while cooking or baking with it.

Last Friday I decided to add a twist to our Challah Bread and made it with coconut oil. It came out even softer, even better and even tastier than ever. This is definitely a must keep (and make) recipe.

 

Coconut Challah Bread

 

Coconut Challah Bread
Author: 
Recipe type: Bread
 
Challah Bread is one of my favorites. Using Coconut Oil in this Challah was one of the best things I ever did. Never again will I make Challah with Regular oil.
Ingredients
  • 500gr All Purpose Flour
  • 2 Tbsp Yeast
  • ¼ Cup White Sugar
  • 1 Egg
  • 1 Cup Lukewarm Water (you may need less)
  • ¼ Cup Melted Coconut Oil
  • ¼ Tbsp Table Salt
  • 1 Beaten Egg for brushing (optional)
Instructions
  1. In a stand Mixer Bowl place the flour, yeast and sugar.
  2. Add in the egg and ¾ cup of the water, the oil and the salt and start mixing slowly (Using the kneading attachment). If you see that the dough is too dry and stiff, add a bit more water at a time until what you get is a soft, even dough.
  3. Cover the bowl with plastic wrap and the dough aside for about 45 minutes or until it doubles in size.
  4. After the dough doubled in size, punch it to get rid of the air inside the dough.
  5. Divide the dough into 3 even pieces, roll them into long snakes (1 ½ inch or 4cm in diameter) and braid your challah.
  6. Place the braided challah on a parchment paper covered baking pan and cover with clean kitchen towel and let it stand for about 30-40 minutes.
  7. In the meanwhile, preheat the oven to 375F (180C)
  8. After 30-40 minutes you can brush some beaten egg on top of the challah and sprinkle with sesame.
  9. Place inside the preheated oven and bake for 30-35 minutes or until top and bottom browned nicely.

 

Coconut Challah Bread made with coconut oil

Coconut Challah Bread made with coconut oil

I’m trying to convert our food ingredients into a healthier version of the same ingredient, and so many times (where it works well with eh flavor) I would switch the regular vegetable oil with coconut oil. If you haven’t tried working with coconut oil, you should. It’s not only so much better for you; it […]

Read More

Mini Pizza Kugel Muffins – The Perfect Size for A Lunchbox

Baked Goodies | Home Made Cooking

Last year I decided that if I can avoid giving the kids just plain bread sandwiches to school, then I should. Not only that the alternative is usually healthier and more nutritious, but I also noticed that the crazy amount of Gluten in bread and other gluten rich foods, was affecting my son’s mood and ability to concentrate.

So it started last year and I’m still doing my best to avoid sandwiches and gluten. It’s not always easy; there isn’t always a go-to solution when I start thinking of what I should pack in the kids’ lunch boxes.

So sometimes it’s salads (like today), sometimes it’s pies, gluten free pizzas and sometimes it’s these mini pizza flavored Kugels.

Why kugels? Well, even though these are made in a muffin pan, kugels are made of pasta or noodles, and so are these. You can call them muffins if you want but for me they’re kugels 🙂

Anyway, these are easy and taste great. You can play with the extras to them if you don’t like olives (you can replace with bell peppers, feta cheese or even tuna or pepperoni). My kids love them and I bet yours will too. Who doesn’t like a nice looking, great tasting and compact sized lunch?You can also make these with leftover small/thin noodles or pasta you have.

Mini Pizza Kugel Muffins

Mini Pizza Kugel Muffins


Mini Pizza Kugel - The Perfect Size for A Lunchbox
Author: 
Recipe type: Lunch, Pasta
Cuisine: Jewish, Italian, Kids
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Pizza in a Kugal, or maybe it's a muffin. Whatever you want to call it, the kids will love it and you will have the perfectly yummy and creative solution for their lunchbox
Ingredients
  • 2 ½ cups Small Cooked Pasta (I used the Alphabet Gluten Free Pasta)
  • 2 ½ Tbsp Tomato Paste
  • 1 Tbsp Dry Oregano
  • ¼ cup Whipping Cream (Heavy Cream)
  • 1 Egg
  • ½ tsp Salt
  • Olives – For the topping
Instructions
  1. Preheat oven to 375F (180C)
  2. Spray a non stick muffin pan (6 cups) with oil or spread butter
  3. In a medium bowl, mix all the ingredients together except for the extras to go on top (in this instance it’s the olives)
  4. Top with the olives (or any other extra topping you want)
  5. Fill each muffin cup to the top and place in the preheated oven for 35 minutes

Mini Pizza Kugel Muffins

Last year I decided that if I can avoid giving the kids just plain bread sandwiches to school, then I should. Not only that the alternative is usually healthier and more nutritious, but I also noticed that the crazy amount of Gluten in bread and other gluten rich foods, was affecting my son’s mood and […]

Read More

Cheerios Chocolate Squares

Sweets

I bought a pack of ‘Cheerios’. Not just a pack, a family size pack.

When we opened the pack and gave the kids a bowl with the cereal for breakfast the reactions were either “mommy it’s not sweet” or “This tastes horrible”.

I was surprised, because it’s not the first time I’ve bought ‘Cheerios’ but it is the first time the kids don’t like it. I looked at the pack and found out that I bought the unsweetened ones. Great! Now what? I’ve got 2 big bags of ‘Cheerios’ laying around and 2 unhappy kids.

I decided that ‘Cheerios’ are as good as any rice cereal and that they’ll make a fantastic snack. I’m thinking ‘Rice Krispies’ style snack but the rice krispie squares have corn syrup in them which I just recently found out is one of the worst things you can serve to a child, or to any person as a matter of fact.

I love the combination of cereal and chocolate and so, that’s exactly what I decided to do.

The following recipe is an easy one, it’s made of 2-3 ingredients and it’s super sweet. It’ll also start melting if you store it outside the fridge but nevertheless, the kids just loved it! And me? I just saved a bunch of ‘Cheerios’ so apparently – I’m their hero.

 

Cheerios Chocolate Squares

 

Cheerios Chocolate Squares

 

Cheerios Chocolate Squares
Author: 
Recipe type: Dessert
Cuisine: Chocolate, Kids
Serves: 12-16 Squares
 
Crispy and sweet. Cereals and chocolate. Best combination ever in a recipe that only requires cereals and chocolate. These will be gone in no time.
Ingredients
  • 3 cups Unsweetened Cheerios
  • 300gr Semi-Sweet Chocolate (I used dark chocolate with 51% cacao)
  • 100gr White Chocolate (optional)
Instructions
  1. Prepare a 12in X 6in (any size close to this will work) baking pan and layer with parchment paper
  2. Place the Cheerios in a large mixing bowl
  3. Melt the semi-sweet chocolate over low heat (or in the microwave) while stirring consistently to avoid burning.
  4. Pour the melted chocolate over the cheerios and mix until the cereal is fully coated.
  5. Place the mix inside the prepared baking pan and using your hands or a large spoon, flatten the mix into one even layer in the pan (I used parchment paper on top as well to avoid my hands sticking to the mix)
  6. Place inside the refrigerator for 30 minutes (if you are skipping the next step, keep in the fridge for a few hours until the whole mix is hard)
  7. Melt the white chocolate the same way and drizzle over the chocolate covered cheerios layer.
  8. Place in the fridge for about 2-3 hours
  9. After 2-3 hours remove from fridge and using a big sharp knife, cut into 12-16 squares; don’t cut too small as the squares will fall apart.
  10. Store in a sealed container in the fridge

 

Cheerios Chocolate Squares

I bought a pack of ‘Cheerios’. Not just a pack, a family size pack. When we opened the pack and gave the kids a bowl with the cereal for breakfast the reactions were either “mommy it’s not sweet” or “This tastes horrible”. I was surprised, because it’s not the first time I’ve bought ‘Cheerios’ but […]

Read More

Cookies And Lemon Cheesecake Balls

Cakes and Cookies | Sweets

My dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe.

This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally made up for NOT making the cheesecake.

My intentions were good! Swear to god, but life got in the way and the bottom line is that there was no cheesecake.

So yesterday I finally made up my mind to make a cheesecake, but one look at the fridge made me realize that even if do end up making that cheesecake, chances are that I’m not going to have any space to store it. Did I already mention I need a bigger fridge?

But fear not, there WAS cheesecake at the end of the day, just smaller, much smaller, in fact the cheesecake was served in balls (conveniently stored in a container), bites if you will; And it was so good I’m actually thinking “how the heck have I never thought of it sooner?”

It was perfect! No-bake cheesecake, rolled into balls with the perfect flavor and so easy to make, my daughter helped rolling the balls.

It’s basically cheesecake ingredients rolled into bite sized balls and covered with cookie crumbs. I’m also thinking that if I want to make it fancy I can just serve it with strawberry syrup on top or chocolate even. This is exactly what I like; easy stuff that looks like you spent the entire day making. Simple yet impressive!

These cheesecake balls have cookies inside and outside and if you want, you can get creative and cover them with sprinkles, shredded coconut, nuts and so much more.

Everyday available ingredients that turn to a cheesecake fiesta; that’s the bottom line here.

 

Cookies and Lemon Cheesecake Balls

 

Cookies and Lemon Cheesecake Balls

 

4.0 from 1 reviews
Cookies And Lemon Cheesecake Balls
Author: 
Recipe type: Dessert
Cuisine: Cheesecake
Serves: 45 Balls
 
Instead of struggling to find space for a whole cake, why not go with something smaller that tastes divine? These cheesecake bites are easy, yummy and space savers.
Ingredients
  • 450gr Cream Cheese
  • 150gr Sour Cream (the thicker the better)
  • 300gr Tea Biscuits/ Sweet Graham Crackers
  • ½ Cup Sugar
  • 3 Tbsp Corn starch
  • Zest from ½ Lemon
  • 1 tsp Vanilla Extract
  • Cookie Crumbs/ Coconut/ Sprinkles – for coating
Instructions
  1. Place the tea biscuits in a large Ziploc bag and smash into little pieces (the smaller the better – but not completely ground) – I use a rolling pin and simply rolled the pin on top of the cookies in the bag until the were crumbs.
  2. Place the cookie crumbs along with the rest of the ingredients in a large bowl and mix together until combined into an even mix.
  3. Prepare a small bowl with additional cookie crumbs/ coconut or any other topping for coating the cheesecake balls
  4. Using 2 teaspoons scoop the cheese batter and drop into the bowl with the cookie crumbs (or any other chosen coating)
  5. Roll in the coating crumbs and form a ball.
  6. Repeat with the rest of the mix and store in an airtight container in the fridge.

 

Cookies and Lemon Cheesecake Balls

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

My dear husband really wanted me to make him a cheesecake. So like a good loving wife, I immediately went out and bought 2 packs of cream cheese for my cheesecake recipe. This happened 2 weeks ago, and guess what? The cream cheese containers were still in my fridge, up until yesterday when I finally […]

Read More

Layered Chocolate Pudding and Whip Cream – Creamy and Dreamy

Sweets

Have you ever had a craving for something you haven’t had for a long time? I bet you did. What was it? Cheese? Snack? Candy? For me it’s “Milky”.

You’re probably wondering what that is. Well, it’s quite simple; “Milky” is a brand name for an Israeli product. It consists of a thick layer of chocolate pudding (dark chocolate) and another layer of whipped cream on top. Sounds simple right? It is; but the fact is, that I wasn’t able to find anything like it here in Halifax.

I used to consume dairy products like crazy in Israel. Cottage cheese, goat cheese, all kinds of soft and ripened cheeses, sweet dairy products, yogurts and more. But since we moved to Canada (which is quite a while ago now) I wasn’t able to find my new favorites, my own niche of comforting dairy snacks.

So yesterday I decided that if it wasn’t going to come to me, I will bring it home myself.

I made this crazy good dark chocolate pudding, I topped it off with sweet whipped cream, I chilled the whole thing and then, after dinner, I just indulged myself.

Yeah yeah, the small things in life are what really matters. It’s true! This yummy chocolate pudding was my perfect ending to a lovely weekend, but without it, the weekend would have just been lovely and not perfect wouldn’t it? 🙂

So here it is, it’s not “Milky” and it doesn’t have a brand name (yet!!) but it’s good, and it’s easy, and it has no preservatives, food coloring or other chemical additives. And considering the fact that I used goat milk, just makes it a thousand times better.

Store it in a nice jar with a lid or a small glass with plastic wrap on it, it’ll stay good in your fridge for up to a week, but believe me, it wouldn’t survive that long 🙂

Layered Chocolate Pudding and Whip Cream Dessert

 

Layered Chocolate Pudding and Whip Cream Dessert

 

Layered Chocolate Delicacy with Whip Cream - Creamy and Dreamy
Author: 
Recipe type: Dessert
Cuisine: Dessert, Chocolate
Serves: 6 Jars
 
Fluffy and sweet, easy yet impressive and just SO GOOD! This sweet chocolate dessert is the best!
Ingredients
For the Chocolate Pudding:
  • 2 Tbsp Unsweetened Cocoa Powder
  • 5 Tbsp Sugar
  • 2 ½ Tbsp Corn Starch
  • 1 ½ Cup Milk
  • ½ Cup Whipping Cream (Heavy Cream)
  • 130gr Semisweet Chocolate (I used dark chocolate with 51% cocoa)
For the Whip Cream Topping:
  • 1 Cup Whipping Cream
  • 2 Tbsp Sugar
Instructions
  1. Have 6 small (150ml) glass jars (with lids) ready and set aside (you can also use dessert bowls)
  2. Place the corn starch, cocoa powder and sugar in a medium sized pot and mix together.
  3. Add just a bit of the milk (about ¼ cup) while stirring (stirring is very important since it prevents lumps in your pudding). Stir until the consistency is cream/paste like and no lumps.
  4. Place the pot over medium heat and gradually add the rest of the milk while consistently stirring.
  5. Add in the whipping cream and keep on stirring.
  6. When the mix starts to boil (simmers), reduce the heat to low and continue stirring until the mix thickens a bit (About 5 minutes).
  7. Add in the chocolate and keep stirring until it melts completely into the mix.
  8. Remove from the heat and set aside to cool for about 5-10 minutes.
  9. While the pudding is cooling off, keep stirring it every few minutes to prevent the formation of a thin film on top of it. This will make sure your pudding is even and smooth.
  10. After 5-10 minutes, pour the chocolate pudding into glass jars (or you can use small dessert bowls) and set aside to cool for about 20 minutes.
  11. After 20 minutes, place the jars with pudding in the fridge for about 2-3 hours (this will allow the pudding to set)
  12. After 2-3 hours, prepare the whip cream for the topping by whipping the cream and the sugar with your mixer on medium speed until you get a stiff fluffy cream.
  13. Using a spoon or a piping bag add the whip cream to the top of the pudding.
  14. If you are using jars with lids you can now close the lids and place back in the fridge. If using dessert bowls you can store the bowls in the fridge covered with plastic wrap to maintain the freshness.
Notes
*This dessert will stay good for 5-7 days when kept sealed and refrigerated*

 

Layered Chocolate Pudding and Whip Cream Dessert

Layered Chocolate Pudding and Whip Cream Dessert

Have you ever had a craving for something you haven’t had for a long time? I bet you did. What was it? Cheese? Snack? Candy? For me it’s “Milky”. You’re probably wondering what that is. Well, it’s quite simple; “Milky” is a brand name for an Israeli product. It consists of a thick layer of […]

Read More

Leek, Herbs And Spelt Flour Quiche

Home Made Cooking

We just came back from a long weekend vacation in Cape Breton, NS with friends and I feel so refreshed! While we were there our phones had almost no reception and the WiFi was dead and let me tell you something; it was the best!

We just drove along the Cabot Trail inhaling the beauty around us. So many lakes, trails, mountains and the ocean to our feet; we enjoyed amazing nature, good friends and fantastic food.

The kids were actually thrilled when we reached this short trail that had a sign at the entrance, announcing that this is a Coyote Habitat. We all grabbed a walking stick and started walking on the trail in the woods, and although it was only a 20 minute walk the kids were super excited – it was different, it was exciting and to them it felt dangerous.

As usual, when we packed food for the trip I made sure I make and pack too much. So when we came back home we had leftovers. But that’s OK they’re gone by now.

This trip was a complete wind -down for me and I am now back with new and regenerated energy and ideas and of course a long list of “to-do”. In fact, only yesterday I decided to decorate my wooden spoons. When this project is done I will be sure to share it online with everyone.

And now, regardless of my vacation I just thought I’d share a new favorite – The Leek and Herb Quiche. It’s great for a picnic or just for eating at home. It’s easy to make, tastes great and you can play around with the herbs and add your favorite.

Vacation or no vacation, when I’m in the kitchen I’m just having pure fun.

 

Leek Herbs and Spelt Flour Quiche

 

Leek, Herbs And Spelt Flour Quiche
Author: 
Recipe type: Main, Quiche
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Leeks are such a great ingredients. They're like an upgraded onion. This quiche is a mix-it-all-up kind of quiche that turns out so flavorful.
Ingredients
  • 3 Large Leeks – Thinly Sliced (Only the white part and a bit of the green)
  • 3 Tbsp Butter
  • 3 Tbsp Spelt Flour
  • 3 Tbsp Chopped Fresh Mint (or any other herb you like)
  • 3 Tbsp Yogurt
  • 2 Eggs
  • ½ tsp Baking Soda
  • ⅓ Cup Milk
  • ½ tsp Salt
  • ½ Cup Goat Cheese – Crumbled (optional for topping)
Instructions
  1. Preheat oven to 350F (175C)
  2. Prepare an oven proof dish (Pyrex) or a round baking pan – 9 Inches (23cm)
  3. Spread a thin layer of butter or oil on the baking dish
  4. In a frying pan melt the butter over medium heat and add the thinly sliced leeks. Stir occasionally until it softens and gets a bit of a golden shade.
  5. When ready, remove from heat and place in a large bowl. Add the rest of the ingredients in and stir until evenly combined into a batter.
  6. Pour into the baking dish and place in the preheated oven for 25-30 minutes or until nice and brown on top.
  7. Let the quiche stand outside for about 5-10 minutes before serving, this will allow it to set.

 

Leek Herbs and Spelt Flour Quiche

Hiking the woods in Cape Breton, NS

We just came back from a long weekend vacation in Cape Breton, NS with friends and I feel so refreshed! While we were there our phones had almost no reception and the WiFi was dead and let me tell you something; it was the best! We just drove along the Cabot Trail inhaling the beauty […]

Read More
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