Can I just say that these were the most decadent and devine tasting "things" ever. A special occasion prompted their creation and i think they were enjoyed by all based on the “these are goooooooood” comments that kept coming. I like that, especially when I know they came from my kitchen!




And with the leftover egg yolks quinoa patties were created with inspiration from Heidi Swanson. I haven’t purchased her new book yet but I have seen them recreated on other blogs to know that they look good. They were actually fabulous and included sweet potato, cranberries, some leftover basil pesto – whatever I could find in the fridge to use up really. They stuck together beautifully and the kids could handle them easily without to much mess. I am definitely going to recreate them for a later post as they would be extremely versatile and practical for the lunchbox.


And don’t you just love parents? Mine have recently sold our family home of 40 years. Sad I know but I have been so lucky to score a few treats such as the likes of this wallpaper and a collection of different linen and napery just to name a few. Very Happy!!!



Pecan and Strawberry Friands
Adapted from Canelle et Vanille

Makes 8

110 grams unsalted butter
4 egg whites
½ cup palm sugar or rapadura
1 cup pecan meal
2 Tbs cacao powder
110 grams strawberries

Melt butter over a medium heat in a saucepan until brown solids start to form on the bottom of the pan.
Remove from the heat and allow to cool
Meanwhile in another bowl, whisk together the egg whites, sugar, pecan meal and cacao powder
Add the cooled butter and whisk until well combined and refrigerate the mixture for a couple of hours
Preheat oven to 185 degrees celcius when ready to bake
Line a muffin pan with baking papers
Spoon the mixture into the baking papers, filling about half way.
Press the strawberries into the mixture.
Bake for approximately 20 minutes