nutty butty

February frost has left me constantly chilled. A damp air, these streets. Such is a problem only chewy fruity goodness can solve. Enter homemade bars, of a sort. Goes nicely with a cup of ginger tea and my slipper socks (yes).


peanut butter fruit bars

ten dates chopped

one cup chopped figs

quarter cup dried cranberries

one cup peanut butter

one cup sliced almonds and chopped brazil nuts

two tablespoon pumpkin seeds

three tablespoon shredded coconut

four tablespoon ground flaxseed

two tablespoon water

two tablespoon orange juice

In a food processor combine nuts, seeds, coconut and pulse until finely chopped. Pour into a large mixing bowl. Next in the food processor combine dried fruit with water and orange juice, and pulse until a paste forms. Add to dry nut/seed mix and stir in peanut butter. If too dry add more orange juice, if too wet add more ground flax.
Line baking dish with parchment paper and press mixture into dish. Let harden in the refrigerator for one hour+.

 

Slice into bars and eat while sitting on your couch contemplating spring holidays and new nail polish colours.

brunch

weekends and quiche go hand in hand. most recent lunch in clifton was less than disappointing though, flavourless with long cumbersome vegetable pieces, and i can only assume it was eggwhite only (boring).

this sunny saturday i was determined. brunch would be served, quiche would be had.

spinach + feta quiche

shortcrust pastry sheet

red onion

raw spinach

feta cheese

lemon zest

four eggs

one cup soy milk

ground nutmeg

salt and pepper

preheat oven 190C.

roll out the crust into flan dish. tiny pinches and pop into the oven until golden brown, twenty minutes.

meanwhile, wilt spinach, then squeeze extra liquid out, chop. caramelize chopped onion in butter or oil, cooking slowly until softened. layer onion, spinach, crumbled feta, and top with lemon zest.

separate the eggs, whisk whites and then add back in yolks, plus milk and spices.

pour egg mixture over the crust, patting down any cheeky bits.

bake in oven for twenty minutes, take out of even and let rest for ten minutes.

perhaps the greatest quiche i have ever made, no word of a lie. sweet and simple, flaky and light. served well to a man who worked the nightshift and needs coercion out of bed.