Get your healthy on – Cherry tomato and cottage cheese tartines

cherrycottage1

This isn’t an actual recipe..I think. At least I don’t think something as easy to make as this can be called a recipe…it’s more of a putting together of ingredients. But since it’s something I eat almost twice a week, every week, and it’s beyond delicious, I thought I might as well share it with the rest of the world (I’ve shared it with my friends and they’ve also gotten on the twice a week wagon). The reasons for its greatness are as follows:
1) It’s incredibly healthy: cottage cheese, tons of proteins for when you don’t really want to have egg whites for breakfast again. Low in fat and high in calcium.
2) It’s delicious: sweet cherry tomatoes, fresh basil, strong olive oil, pepper and crusty bread. Feeling mediterranean yet?
3) Couldn’t be easier or quicker to make: Just pile everything on top of each other.
See?
And if you happen to have a cherry tomato plant in full production (as I do…yay! ) then you’ll want to make this even more. Especially when basil at the supermarket costs about 40 cents (or 6 pesos) for a huge, fresh, aromatic, bunch. So go on and get your delicious healthy on!

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Simple pleasures – Rustic mini baguettes

rustic bread mini baguettes

Those who enjoy life know that the true spirit of it is found in simple pleasures; waking up to birds and trees outside your window, having a good talk over coffee with a close friend, sunny afternoons on a terrace, silly jokes that make your stomach hurt from laughing, ceviche on hot days, feeling the sea breeze on sunset, going out for a walk after its rained, flowering bushes…you name it. It’s the simple things that keep us content and give meaning to our day to day lives. And one of those excruciatingly delicious simple pleasures is bread. I think very few people can deny it, unless you’re allergic or on a diet…bread, particularly when warm from the oven, will never fail to give you a satisfied smile, even if its just from smelling it and thinking…yuuuum, that looks delicious, and then letting your mind wander with all the possibilities of toppings or accompanying goodness that can go with it. At least I can’t deny it. And for me one of the simplest, but most enjoyable of breads, is rustic bread. There’s just something about the soft and perfect butter-absorbing interior, full of flour flavors and smells, and the crunchy crust combination. There’s no way to eat it that’s not delicious. With butter. With butter and jam. With butter and ham. With mustard. With soup. With nutella. With cheese. With sugar. With olive oil and balsamic vinegar. And the sandwich-ing possibilities are endless..there are no ingredients that can taste bad in between two slices of it right? And if you happen to have a roast turkey breast laying around (because that’s what normal people do) then your life might almost be complete.  (Read more for the recipe)

mixing rustic bread doughOlive oil on rustic bread mixquick kneading rustic bread Continue reading

Baking Frenzy Part II – Nutella Banana Muffins

Nutella Banana Muffins

So for baking frenzy part II, which I know, I’ve taken waaaaay too long to post, I’ll share with you one of my must recipes. I make these pretty often, not because they’re easy, not because I love nutella, not because I love banana muffins, but because they are the perfect combination of all that I’ve just said. I even know the recipe by heart now! The original recipe comes from Delicious Days, one of my favorite food blogs, with a few modifications of my own.

The Recipe:

Nutella-Banana Muffins
(adapted from Delicious Days)
Yield: 30 small muffins

2 eggs
125 g soft butter
100 g brown sugar
2 large ripe bananas
150 g Nutella
100 ml milk
250 g flour
2 tsp baking powder
1 tsp baking soda

Directions

Preheat the oven to 350ºF.

Cream together in a large bowl the eggs, butter and sugar, then fold in squashed banana and whisk.

In a separate bowl, combine milk and baking soda and blend well. Also separately, mix the flour with the baking powder. Now alternately blend in a part of the milk mixture, then a part of the flour mix, part of the milk, … until everything is combined. Add the nutella and with a rubber spatula swirl it into the batter, taking care not to mix it too much, leaving whole streaks of it unblended.

Now pour batter into prepared muffin tins (I used silicon) and bake  in the preheated oven until golden brown, or a when tested with a wooden skewer it comes out clean.

Serve warm, the nutella truly kicks in then.

Batter with nutella