Category Archives: Snacks

Orange Blossom Peach Tart, with a thin Vanilla Cheese cake layer.

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A quick an easy tart, a thin layer of cheese cake covers the crispy puff pastry crust and is covered with juicy peaches before being baked to perfections.

INGREDIENTS:

  • 8 squares of Puff Pastry, (12.5 oz/360 gr.)
  • 4 large juicy Peaches
  • 1/2 tsp. Orange blossom extract

Cheese cake layer:

  • 1/2 C. Cream Cheese, at room temperature
  • 1 large egg at room temperature,
  • 1/2 tsp. pure vanilla extract
  • 1 1/2 Tbsp. sugar

Glaze:

  • 1 tbsp. Honey
  • 1 tsp. warm water

plus;

  • 1 egg beaten for brushing puff pastry
  • 1 tbsp. sugar for sprinkling over border.

INSTRUCTIONS:

Pre heat oven to 425 ° F/ 220° C with a baking sheet in the oven to heat up. Pre heating the baking tray ensures a crispy golden tart bottom.

Peel the peaches, cut in half and remove the stone. Lay them with the flat side down and cut into slices lengthwise.

Put them into a bowl and add the Orange blossom extract. Leave to marinate while you prepare the puff pastry.

Lay out a piece of baking parchment and place 6 squares of puff pastry on it in a rectangular shape. The slices overlapping each other a little bit, press them together with your index finger. The rectangle should be about 14″x 9″.

In a small bowl beat 1 egg and brush the border with a pastry brush.

Cut the remaining 2 squares into strips and place them around the rectangle to form a border pressing very gently so it sticks to the beaten egg. It should have a “picture frame” shape.

In a bowl beat the cream cheese until smooth and add the beaten egg, vanilla and sugar. Mix well. Spread evenly over the puff pastry without covering the border. Now place the peaches over the cheese cake layer in three rows going down lengthwise. Brush the top of the border with the remaining beaten egg. Sprinkle the border with remaining sugar.

Place the peach tart with the parchment paper on top of the baking sheet in the oven. Lower the temperature to 360 °F/ 180° C. Bake for 40-45 minutes turning half way.

Remove from the oven. Mix the glaze and brush over the peaches. Cut in to squares, and serve as is or with whipped cream or maybe some vanilla ice cream.

Enjoy

Myra Xo

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Macadamia-Cashew Bars with fresh berries

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There is just something so great about indulging and not having to feel guilty about it. Although these do have a lot of calories because of the nuts, but at least they are good for you.

I was very sceptical a few years ago when I stumbled upon the whole “raw”movement. I tried it for a month or two to give it a fair judgement and although it’s not for me, I do admire people who can live that way.

I found it hard to follow and I missed cooking too much. The great thing I discovered were the raw desserts. I mean, they really are the business, again, very calorie rich but also very rich in flavour and nutritious at the same time.

I guess what really works for me is to take the best from various life styles and put them all together.

Makes 16

Ingredients;

Base:
1 cup of pitted dates – soaked in warm water for 10 minutes
2/3 cup of almonds
2/3 cup of walnuts
2 tbsp cacao
1 tbsp coconut oil

Cream top;
1 cup cashews, soaked in  water overnight
1 cup macadamia nuts, soaked in water overnight
1/2-1 cup coconut water
1/2 cup coconut nectar
1/2 cup coconut oil
dash of salt
dash of vanilla

Fruit top:

2 C. mixed berries or other fruits of choice

Method;

The Base:
Into a food processor add your dates, and pulse for 10 seconds.
Add the rest of your ingredients and pulse for 10 seconds,  until combined. Don’t pulse for too long or your mixture will end up in one big lump.
Transfer your base into your 8×8 tray lined with baking parchment  and pat down evenly. Put in the freezer to set!

Cream base:
Into a blender add your  nuts,  1/2 cup coconut water, coconut nectar, oil, salt and vanilla. Blend till smooth. Add more coconut water to get a good consistency.
Put on top of the Base layer, and then freeze.
Let it sit in the freezer for about two hours before cutting in to squares and decorate with a variety of fruits.

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Raspberry Almond Breakfast Loaf

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This loaf is great as an afternoon snack or even for breakfast. It’s easier than you can imagine, one bowl of dry ingredients and one bowl of wet ingredients, mix together and bake.

Makes about 10-12 slices.

INGREDIENTS:

Dry ingredients;

  • 1 1/4 C. Oats, ground to flourIMG_7936
  • 1 C. whole Oats
  • 1/4 C. of Soy or Pea Protein powder
  • 2 tsp. baking powder
  • 1 /2 tsp. baking soda
  • 1/2 tsp. Himalayan salt
  • 1/2 C. Coconut flakes
  • 1/3 C. chopped Almonds
  • a handful of dark chocolate chips (optional)
  • 1 C Raspberries and Cherries (pitted) you can use frozen ones

Wet Ingredients;

  • 2 whole organic eggs
  • 1 1/4 C. unsweetened Apple sauce
  • 1 very ripe Banana, mashed
  • 2 tbsp. Coconut oil
  • 1/4 C. Coconut sugar
  • 1/4 C. Plain Soy Yogurt (or regular)
  • 1 tsp. Vanilla extract

INSTRUCTIONS:

Pre heat the oven to 350° F.

Grease a 10″ loaf tin and line with parchment paper.

Mix the dry ingredients in one bowl. Mix the wet ingredients in another. Add the wet to the dry ingredients until just mixed. Do not over beat.

Put into the prepared baking tin and bake for about an hour. Turn half way.

Let cool completely before removing from tin.

Enjoy

Myra Xo

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Looking for more great recipes to try?  Be sure to check out these Summer Cupcakes

Rice Paper Rolls with peanut dipping sauce

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Rice paper rolls are really easy to make, they may look a bit intimidating, but the trick is not to soak them too long. Let the rice paper soften without going soggy, they tear apart easily. The vegetable filling is also moist and will give the roll enough pliability once you’re rolling them up. They keep a day in the fridge but really are best when eaten the same day. They are really great for lunch or a summer dinner when it is too hot outside to cook. You can make them in the morning and keep them in the fridge for when you are ready to eat them. I added the beet root which may be a bit unconventional, for the sweetness it gives the rolls and of course the beautiful color.

Serves: 3-4
Ingredients for the rice rolls:
    • 10 rice papers or more
    • 1 cup cooked quinoa
    • 1 cucumber, peeled, deseeded and cut in to strips
    • ½ cup sprouts
    • 2 carrots cut to thin strips
    • some Coriander leafs
    • 1 avocado, peeled and cut in to strips
  • 1 beet root, peeled and grated fine
Ingredients for the peanut sauce:
    • 1/4 C. peanut butter
    • 1 tbsp. soy sauce
    • 1/2 tsp. coriander powder
    • 1/4 tsp. cumin
    • 1/2 tsp. garlic powder
    • 1 tsp. Sambal Oelek or Sriracha sauce, or more if you can take it
  • 3/4 – 1 C. coconut milk
Method:
For the peanut sauce, just mix all the ingredients. You can serve it as is, or heat it up a little bit. It will thicken however.
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For the rice rolls, arrange all the ingredients for the stuffing and prepare to make the rolls. Take a shallow bowl with warm water.
Soak the rice paper sheets for about 15 seconds and let it get pliable. Carefully take it out and lay it on a moist kitchen towel (I put them on a plastic cutting board, but then you have to work quit fast), and stuff all the vegetables. Top with Quinoa and roll  tightly. Make sure not to over stuff it. Roll like you would a traditional spring roll or a wrap.After you roll it, put them on a plate that has been rubbed with a little bit of vegetable oil. Cover them loosely  with a wet paper towel or kitchen towel. Cut them in half when you are ready to eat. Serve them with the peanut sauce. If you are going to keep them in the fridge all day until evening , cover them with cling film which has been sprayed with cooking oil.
Enjoy!
Myra Xo