Aubergines topped with tomato and yoghurt, served with quinoa and salad

This is a recipe from the cookbook "Favorite Indian Food" by Diane Seed. And boy it is sooooo good. I serve it with rice and salad and I always hope for leftovers. I spread the eggplants on a fresh baked roll for lunch the day after and after eating it I am a very happy person.
I love spices! And the tomatoes with the ginger and garlic make such a nice flavor on the eggplants.

Today we have our oldest son with his girlfriend over for dinner. Besides looking forward to spending time with them I am excited about eating a nice meal. Sitting at the dinner table is something we enjoy the most. Talking, eating and sitting and talking some more is such a joy and makes us feel connected to each other. And when the food is delicious, even the better.
First I will serve a mixed salad with a balsamic olive oil dressing. A side note to mixed salad: I am a bit obsessed with vegetables. My mixed salads have ten different vegetables in it.

spooning passionfruit pulp

This recipe is adapted from Donna Hay's recipe from her cookbook "Seasons". Here I put less sugar and substituted freshly ground whole spelt flour for the flour and brown sugar instead of caster sugar.

It was hard to decide which cake to make, this passion fruit cake or a fig upside down cake. We found both fruits at the Farmers Market today and bought both. I guess today it is one cake and maybe later in the week the other. Why not? Life should be enjoyed in many sweet ways. I love this cake. And the good thing is when you don't want to eat so much cake all by yourself you can give away slices of it and people will love you for it!

Delicious ravioli with spinach, prosciutto, and vegan cheese filling

We made this as a filling for ravioli and they were absolutely delicious! They do however stick together if you are not careful, so if you want to take an easier route, just make lasagna instead.

Nectarine tart looking really yummy

Knitting club meets once a month. That gives me an opportunity to bake something. In August, this was the cake I baked and everybody loved it!

Vegetable Quiche on our outside table with the garden in the background

I am obsessed with vegetables! Every meal, I have this habit to have at least 10 different kinds of vegetables and with this quiche, it is very easy to manage that!

Finished Mini Fruit Tarts topped with Lime Tofu Cream

These are perfect for a light and healthy summer dessert. They can be made using any kind of fresh fruit (go to the farmer's market to see what is in season!) and if you'd prefer a warm version of this, feel free to stew the fruit until soft. Apples, pears, nectarines, or peaches would be delicious for this and you could even add a bit of cinnamon for a bit more flavor. The lime tofu cream can be changed to a plain cream by decreasing the lime or lemon juice down to 1-2 tablespoons.

The Lemon Pastry Shell recipe comes from the Patricia Wells at Home in Provence cookbook and the tofu cream is adapted from a German tofu cookbook.

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