I tried to make the most of my maternity leave by whipping up a few recipes that had been sitting in my “must make”  pile before Little Miss decides to make her arrival. Plus the added benefit of the energy burst prior to her arrival makes getting things done much easier :)

I had found this recipe in the Olive Magazine (issue August 2014) for Stromboli (a baked Italian stuffed bread) with a step by step process… and knew it was for “when I had time”. (Making your own bread … kneading, waiting, etc requires more than an hour from kitchen to table… and waiting for a new family member to arrive provides that much needed time)

Would I make it again? Yes… this would be a great party dish – either for a brunch or apero party… and HIM heartedly approved it! (We ate half of it in one sitting as a meal – and am really looking forward to devouring the leftovers on day 2!)


stromboli 3

500g strong white flour
7g instant yeast
1 teaspoon salt
350ml tepid water
6 Tablespoons passatta mixed with olive oil & dried herbs (or a good quality tomato pasta sauce)
4 large slices of ham
250g ball of Mozzarella, thinly sliced
Large bunch of basil

  • Mix yeast with warm water
  • Add to the flour and gradually work in
  • Add salt and then turn out onto a lightly floured work surface
  • Knead for 5-7min until smooth & elastic
  • Place in a clean bowl, covered in a warm are for at least 1hr to rise
  • Once doubled in size, knead briefly on a lightly floured work surface
  • Then roll out into a rectangle (about 40x30cm)
  • Spread the sauce over the dough (leaving the edges free –  about 2cm)
  • Then layer on the ham, followed by the mozzarella and the fresh basil
  • Roll up like a swiss roll and place onto a greased baking tray
  • lightly brush all over with olive oil & leave for 15min
  • Bake at 190C for 40min and then leave to rest/cool for 30min before slicing (as it is much harder to slice when hot!)

stromboli 2 stromboli 1

The Yogurt Farm

I was lucky enough to get a peak into The Yogurt Farm when I attended a SMARTMAT event a few months back…. and I was also lucky enough to taste their frozen yoghurt on that particular evening…

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Which had me vowing to go back! It was SOOOooooo good!

The biggest issue was that working Monday to Friday and with the fact that the shop is not open in the evenings – means that finding an opportunity to revisit was not the easiest… although I had good intentions of popping around one Saturday afternoon…  life just got in the way! Until I went on maternity leave… and I could finally meet a girlfriend for mid-week brunch!

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Sonia ordered a “Breakfast at the Farm” (7,40€) which is a breakfast parfait with a cup of coffee/tea. She opted for a Cacoa Pear Supreme Parfait (yoghurt layered with home made cacoa granola and pear compote) – it was enormous and tasted amazing!

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I decided that being pregnant meant that I could very easily get away with ordering frozen yoghurt for breakfast :) – but in all honesty – it was still healthy as it is made with REAL yoghurt – I took a medium portion (4,95€) which comes with 2 toppings – I opted for freshly cut melon and some chocolate chips.

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I still love the décor… relaxed and cool

the yoghurt farm 1 the yoghurt farm 5

And of course, who wouldn’t love “Daisy”  the cow hanging from the ceiling in the front???

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Would I go back? Yes – I am itching to try out their savoury lunchs… plus I wouldn’t say no to another frozen yoghurt!!!

The Yogurt Farm

address: Rue de Bailli 14, 1000, Brussels, BELGIUM

telephone: +32 2 644 1499



Portuguese cuisine at Pessoa

One of the benefits of being on maternity leave is that I can FINALLY get out and try out some local spots for lunch!

HIM and a Portuguese friend often head down to Flagey to a little Portuguese tavern/restaurant during the week for a bite of lunch… the spot is called PESSOA – and I had been itching to try it out as well.

Looking for fine dining? This isn’t it…

Looking for down-to-earth Portuguese food in a relaxed atmosphere? This is the place…

HIM ordered pork escalope’s

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while Sas went for Portuguese steak – served with a side portion of black-eyed beans that were so delicious that she asked for a second portion! (Which was happily provided)

pessoa 1

and of course – I decided that cordon bleu was what I felt like – served with frites and a mushroom sauce. Fancy cuisine it was not… Comfort food – it was! (And enough frites to make me happy!)

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thereafter – a little bit of Portuguese sweets were in order… Gateaux Marie… Mmmm

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Would I return? Absolutely! Prices are really good (mains are about 12-15euro’s each….)


address: Chaussee de Boondael 4, 1050, Brussels, BELGIUM

telephone: +32 474 33 2346



Bagels at APDM

Our lovely group from pre-natal met up again recently… this time we descended upon APDM (Au Pays Des Merveilles) in Ixelles for bagels….

Can you just imagine? 6 pregnant ladies with trailing spouses… catching up over 3hours – eating, drinking and laughing? Well – that was us!

bagels 1

Staff wise – our lovely waitress took no time at all to get us settled and started taking drinks orders and continued to pay us loads of attention (switching deftly from French to English and back again when needed!)

We ordered a whole range of bagels… from the vegetarian suggestion of the day to the bacon & eggs option… to chicken & guacamole (mine) to bacon cheese & burger meatballs….

bagels 7 bagels 5 bagels 4 bagels 3

We even had a few plates of pancakes doing the rounds – as well as a version of French toast.

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All washed down with glasses of juice, cups of coffee….

Would I go back? Yes – all in all – the bagels were tasty & super filling (which is something when you talk to a pregnant woman :)) – and service was good. What more can you ask for when looking for a spot for breakfast/brunch?

APDM (Au Pays Des Merveilles)

address: Avenue Louis Lepoutre 6, 1050, Ixelles, Brussels, BELGIUM

telephone: +32 2 345 4244



Opening hours: Mon-Fri: 10h00-15h30 (closed Tuesday); Sat-Sun: 10h00-17h30

healthy berry (fake) ice-cream

At the start of my pregnancy – there were 2 things that I craved… fruit & ice-cream. Going from 3 ice-creams per year to about 3 a week!!! I even made my own no-churn strawberry ice-cream one night (using cream & condense milk)…

But realized that all that sugar was probably not the best idea… so my dietician, Dr Jen suggested freezing pieces of peeled banana and using these as a base for a “creamy”  non-diary ice-cream to be blitz with fruit – so that is exactly what I did!

ice cream 1

1 frozen banana along with a 100g of frozen blackberries & 100g of frozen raspberries produced this wonderful treat.

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As simple as that…. chuck all the ingredients into a blender… and ta da! And the guilt was gone!

ice cream 2

eat Brussels 2015

Last weekend – I attended the eat! Brussels drink! Bordeaux with HIM, M & my greek colleague (who is replacing me while I am on maternity leave)… and even though it was pouring with rain on the Saturday and I couldn’t partake in any of the wine tasting (because, duh, I am almost 9months pregnant)… I loved it.

Of the 4 events – I have attended 3 of them… and although at first I was a bit disappointed that the venue had changed from Bois de la Cambre to Parc Royale… and that the tents were set up with more space (not as compact as previous years)… I can totally understand how if the weather had been sunny and beautiful – the extra park space would have been magnificent!

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M had been the night before (Friday) and was already ooh-ing & aah-ing over the Ethopian Stand for Toukoul – but by the time we sauntered over there on the Saturday around lunchtime, they had already sold out of their samosa offering. So we moved on.

HIM & M started off with a cone of Frites from Brasserie Rose….

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While I had the brilliant idea to start with dessert (cos pregnant ladies can get away with that :)) – chocolate dome from Truffe Noire.

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And then we moved on to my personal favourite – O’ Liban –

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trying out their falafel sandwiches

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their Plate (which I had and it was AWESOME)

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While HIM opted to try out the Portuguese restaurant, Tiago’s, Bacalhau a braz dish (something which he says is very difficult to get right as you need to have the eggs ” just so” )

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And finally – we headed to the international district and ate ice-creams… I had a strawberry, mint & pepper tub which was exactly what I needed!

All in all – we probably spent about 90 odd euros on food… plus using 3 wine passes that we received thanks to Brussels Food Friends last #BxlFF5 event.

Thanks to M for some of the photos…..

Chilli coriander naan bread

As some of you remember – I got to try out a spice pack from Flavour Delivered a few months ago (read the post here)

One of the things that I was really impressed with was how relatively easy it was to make home-made naan bread… (although time consuming)… where I had always steered clear of making it as I thought it would be too complicated! And lets be honest… a good curry becomes great, when you get to soak up the extra juices with naan!

Homemade chilli & coriander naan bread
Homemade chilli & coriander naan bread

Chilli coriander Naan

450g flour
2 teaspoons sugar
1 teaspoon baking powder
1 egg
250ml milk
2 tablespoons vegetable oil
2 fresh red chillies (chopped)
15g fresh coriander (chopped)
25 butter (melted)

  • Sift flour, sugar, salt & baking powder into a large bowl
  • Whisk egg & milk together
  • Form a dough by gradually stirring into the dry ingredients
  • Transfer dough to a floured work surface
  • make a well and add the oil
  • Knead for a few minutes until dough is smooth & pliable
  • Wrap in cling film & rest for 1hour
  • Divide dough into 8 pieces, form into balls & flatten into thick cakes
  • Cover with cling film and rest for 15minutes
  • Preheat grill to high, line a grill pan with foil and brush with oil
  • roll each flattened cake into a 10cm round and pull the lower end gently
  • Carefully roll out again making a teardrop shape until 20cm long
  • Mix chilli & coriander together and spread over the naans.
  • press in gently so that it sticks to the dough
  • Transfer naan to the grill pan and cook both sides until slightly puffed and brown
  • Remove from grill and brush with melted butter
  • For best results – keep warm while you cook the others!
Introducing... Flavour Delivered
Introducing… Flavour Delivered

Blueberry Lemon breakfast bread (SRC)

That’s right – it is Secret Recipe Club time again!


For those who are not aware – SRC is a Secret Santa kind of blog swap – whereby bloggers are given the blog address of another blogger and on a specific day (depending on the group you belong to) you “reveal” whose blog you had and which of their recipes you tried out! It is super fun and the support in each group is just overwhelming!

This month I got Famish Fish, Finicky Shark as my blog – written by Saundra, mom of 3 boys & a little girl – and partner to Johnny – high school sweetheart, true love & soul mate (when people write things like this it makes my heart all warm and fuzzy… and you just know that you are going to enjoy “working” with them!). Her blog was born because her middle son, Jesse, was diagnosed with autism & ADHD and his diet plays a big role in how well he manages… so the food on her blog is healthy, happy & appealing!!

If anyone deserves a “wonder woman” award – it is Saundra! She not only works a full day, but also actively participates in therapy sessions for Jesse, spends quality time at Bible Study, attends her children’s soccer/karate, makes sure that there is date night… AND cooks dinner most nights. (And did I mention that she is a fan of the outdoors)… hello!! Bring the awards over to her now!

Saundra had my blog in February SRC – and made my sticky Chinese chicken marinade along with fried rice

I spent a long time reading her blog… in fact – I started reviewing her recipes the day that I got given her blog as my assignment – which was a month ago! I drooled over the Garden Ginger apple dumplings, Asian style stuffed zucchini, Tea rose macarons & chocolate churrovers ….


but I finally decided upon the healthy blueberry lemon breakfast bread… which I made and took to our church’s meet n greet. I didn’t add the flax or the apple sauce… and it still came out perfectly (in my opinion). Would I make it again? Yes… super easy and a great sunday afternoon (or morning) kind of treat.


Blueberry Lemon breakfast bread (cake)

2 cups self raising flour
1 cup sugar
1/2 teaspoon salt
zest of one lemon
2 cups blueberries (I used fresh)
2 eggs
1/3 cup lemon juice
1/3 cup milk
1/4 cup oil

  • Sift dry ingredients
  • Stir in blueberries & lemon zest
  • Mix eggs, oil, lemon juice & milk together
  • Carefully fold in wet mixture to dry mixture
  • Pour batter into a greased baking pan
  • Bake for 45-60min at 180C
  • Cool before turning out onto a wire rack to cool completely
  • Cut into 12 squares


Sugar free Carrot and Apple Cake

HIM & I recently had our pre-natal couple friends over for an afternoon of catch-up and baby related conversation… 7 couples (15 heartbeats… :)) and as a mix of meat-eaters and vegetarians… I tried to keep things simple: some mixed mini sandwiches with cucumber or ham & cheese as well as some filled with egg mayo & cress – plus my “never flop” chocolate brownies. I will still in search of a sugar free recipe as one of the lovely ladies has gestational diabetes.

I found this recipe on All Recipes Australia NZ and can honestly say that it was easy to make and very delicious! With the grated apple as well as a little bit of orange juice and raisins adding a “natural sugar” as opposed to refined sugar being required in the recipe. It was, as far as I was concerned, sweet enough!

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Would I make it again? Definitely if I needed to provide a baked treat for anyone with Diabetes… but for all other carrot cake requirements – this is still my go to recipe.

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Diabetic Carrot & Apple Cake

2 cups of self raising flour
125g butter/margarine
1 teaspoon cinnamon
1 cup of chopped nuts
2/3 cup raisins
2 cups grated apple
1 cup grated carrot
zest from 1 orange
2 large eggs
4 tablespoons of orange juice

  • Place flour in a bowl
  • Cut in & rub in butter along with cinnamon
  • Stir in nuts, raisins, apple & carrot
  • Add orange zest, eggs & juice
  • Mix until combined
  • Spoon into greased baking tin (I used a loaf tin)
  • Bake for 1hr at 180C (or until cake is done)
  • Allow to cool slightly in the tin and then turn out to cool fully on a wire rack

carrot cake 1

Chocolate dipped Rooibos Tea sandwiched biscuits

Is anyone else as addicted to GBBO as I am???

For those who aren’t aware – GBBO stands for “Great British Bake Off” which is a reality show on BBC whereby home bakers get together each week to bake … and get judged on their bakes! The Judges are famous (Mary Berry & Paul Hollywood) and the 2 presenters are full of fun (Mel Perkins & Sue Giedroyc)… and of course… each week, one baker gets sent home!

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Last weeks theme was *BISCUITS* so I thought that it was only applicable that my weekend baking featured exactly that…. Biscuits! I had this recipe in my “got to bake” pile (Olive Magazine, October 2013 issue) – and adapted it by swapping out the Jasmine tea for Rooibos Tea… and only using milk chocolate (not a combination of dark/milk) – otherwise, everything else was the same.

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I used a food processor to whiz all the ingredients up – and a biscuit maker to press out the shapes… so all in all – this was a quick recipe. The time to sandwich each biscuit together, followed by dipping in chocolate and waiting for that to dry took about the same time… but 1hr later.. there was a biscuit tin full!

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Would I make them again? Yes – HIM declared them delicious (and proceeded to eat 5 in a row on Sunday afternoon)… the custard biscuit really does just melt in your mouth, the rooibos tea filling however wasn’t “strong” enough in flavour… really subtle and the chocolate dipped portion made me think of my granny’s biscuits. But delicious they definitely were!

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Chocolate dipped, Rooibos tea sandwiched biscuits

250g butter (softened)
50g icing sugar
250g plain flour
50g custard powder

rooibos tea bag
100g butter
200g icing sugar

100g milk chocolate (melted)

  • Whiz butter, icing sugar, flour & custard powder together in a food processor to create a soft dough
  • Pipe into small rounds or using a biscuit maker like I did, create your shapes
  • Place onto a greased baking tray
  • Bake for 10-15min at 190c (I did 3 trays – which had 20 biscuits per tray)
  • To make the filling – put tea bag into a saucer & add 2 tablespoons of boiling water & leave to steep for 10minutes
  • Cream together 2nd batch of butter with icing sugar and add the tea liquid
  • Sandwich biscuits together using icing (when biscuits are cooled) and then dip into chocolate and leave to set

biscuits 1 biscuits 2 biscuits 6