We had two naughty girls to celebrate; however, I got 3 glasses. This way, we also celebrated Tedy, their brother.

You need—

75g blueberries

15g sugar

+

1 teaspoon of organic lemon zest

100ml whipping cream

15g sugar

Even if we’re talking about cats, our little ones love citrus fruits very much, especially lemons.

Blend the blueberries (I always store some over winter) with the lemon zest and sugar. After the latter dissolves, you’re ready to assemble the dessert.

Beat the whipping cream and the sugar.

Alternate the fruit and cream layers in Turkish tea glasses.

The result was light, fluffy, and spectacular!

As a surprise, Bundi didn’t hide her cravings and started the tasting!

Here we are again undergoing our detox. This porridge helps with hunger, while it is also perfect for breakfast.

For 2 portions:

120g amaranth

360ml water

a pinch of sea salt

1 tbsp of coconut oil

2 fistfuls of blueberries

+honey or agave syrup

How to make it?

Boil the amaranth until it soaks up all the water.

At the end, add the sea salt and the coconut oil, then the blueberries (even frozen) and stir.

Let it cool, then pour honey or agave syrup over it.

You’ll find it so filling!

Today: berries

When am I ready for winter? When my freezer is filled with berries!

Where do I get berries from? In 6 years, I’ve never stopped going blackberry picking. I used to go raspberry and blueberry picking, too, but I have bought them from friends lately.    

Why do I love them? They’re such a joy! They’re one of my greatest summer joys, alongside water, corn, and melons. I often eat them as they are, when they are picked!

How do I use them? Better yet, how don’t I? From smoothies to gelatos, then cakes, birthday cakes, and more elaborate desserts, it seems that berries bring along a certain freshness! My favourite berry dessert? Pavlova!

I didn’t manage to wish ’Happy New Year!’ to you yesterday, but I am doing it now! Have sweetness in your life during the entire year! ♥

We all have many desserts in our homes during this time of the year. When they finish, if you have a waffle-making device – I received one from my Dad on my birthday – and you’re searching for a light dessert, here’s a great recipe. You won’t need too many ingredients—

(for 7 waffles)

130g flour

3g baking powder

200ml milk

5g vanilla sugar

2 tbsp of sugar

30g (melted and cooled) butter

+ 150g whipping cream

15g sugar

blueberries (or any other fruits preferred by you)

Mix all the ingredients.

Transfer parts of the batter to the waffle-making device by using a ladle.  

Mix the whipping cream and the sugar.

Serve the waffles with whipped cream and blueberries – you will be happy like a child! 

🧇 

For a lighter version of the waffles, here are the ingredients I came up with—

130g flour

3g baking powder

150ml sparkling water

50g vegan sour cream

5g vanilla sugar

30g (melted and cooled) butter or vegan butter

You can have your sweet waffles with a hazelnut spread and pear slices.

The crust

100g buckwheat flour

50g tapioca flour

a pinch of salt

50g water

1 large tbsp flax seeds

1 tbsp vinegar

50g coconut oil

25g agave syrup

The filling

150g coconut milk

200g vegan chocolate chips

2 tbsp cornstarch

200g berries (blackberries, blueberries, and raspberries)

+coconut oil and tapioca flour -> your baking pan

This recipe’s great after the Holidays. Do you know why? Because you’ve had enough of everything. And because the hard-working people surely have berries left in their freezers (some living in the Southern Hemisphere even have fresh berries!).

You can use this recipe for the tart crust.

Bake it separately, in the preheated oven, at 170°C, for 15 minutes (use baking beans if you have them).

While the tart crust is cooling, make the filling.

Mix the coconut milk, the vegan chocolate chips, and the cornstarch in a pan and place it on medium heat. Let it boil. After it cools, fill the tart crust and place the berries on top.

Savour it!

400g blueberries

400g sugar

100ml water

juice from half a lemon

I’ve told you before: this year – this summer, actually–, I’ve had a love story with blueberries. Marcel bought the last blueberries at the market a while ago; I used them for Pavlova and crema catalana, but I still had 400g left. Even if they were wild, the blueberries kept well in the fridge until I found a use for them.

An old recipe of my Mum helped.

It goes like this—

Clean and wash the blueberries well.

In a pan, alternate blueberry layers and sugar layers and add the water.

[You can now leave the pan in the fridge for 7-8 hours.]

As a fast version, let it immediately simmer, on low heat, and squeeze the lemon.

Remove the foam. When the texture is syrupy, remove the pan from the heat (it took 45 minutes in our case).

Pour the preserves into jars after it cools. We got 2 small jars (250ml) and a half.

Place the jars in a cool environment.

Our blueberry preserves turned out delicious!...

...and it goes great with papanaşi (I tested it)! :P