Nectarine cake

Hot summer days are perfect for enjoying this fresh nectarine cake. You can make it with nectarines like I did or use fresh peaches. Easy to make and the yogurt makes it moist. Super simple ingredients, super easy to make.

prep time 20 min     cook time 45-55 min
  • 5 nectarines or yellow peaches
  • 200g flour
  • 150g plain yogurt
  • 2 eggs
  • 150g sugar + 2 Tbls on top
  • 50 ml vegetable oil
  • zest of 1 lemon
  • 1 Tbsp vanilla extract or seeds from half a pod
  • 16g or 1 1/2 Tbsp of baking powder

1. Preheat the oven to 180C/350F and grease and flour a springform pan. Mine is 24cm.

2. Start by dicing 3 nectarines and slicing 2. Measure all your ingredients into bowls.

3. Beat the eggs with sugar, vanilla and lemon zest for a few minutes to obtain a frothy and light batter.

4. Add the oil and then the yogurt (I only had strawberry so I made do with that) and keep beating. Then add the flour where you have sifted the baking powder.

5. Add the diced nectarines to the batter and mix with a wooden spoon.

6. Pour the batter into the springform pan and place the nectarine slices on top.

7. Bake at 180C for 45-55 (my oven required a full hour) until the nectarines are caramelised and the toothpick or cake pick comes out clean.

8. When the cake is still warm, sprinkle 2 Tbsp of sugar on top. Let cool for 15 minutes, then move to a serving plate.


Sunflower spinach pie

This spinach pie has a very scenographic presence and looks complicated to make but I assure you it is not. Especially if you use store bought puff pastry. Sometimes you are allowed to cut corners. 😛

prep time 15 min     cook time 45-55 min
  • 2 round sheets of puff pastry
  • 400g baby spinach
  • 1 Tbsp extra virgin olive oil
  • 300g ricotta cheese
  • 50g grated cheese
  • salt and pepper
  • sesame seeds
  • 1 yolk + 2 Tbsp milk

1. Preheat the oven to 190C.

2. ​Begin by preparing the spinach filling. Heat olive oil in a large pan and cook the spinach for a few minutes until it is wilted. Add salt and pepper.

3. In a large bowl, combine the spinach, ricotta and grated cheese. Mix well until all of the ingredients are well incorporated.Taste and check for seasoning. Add more salt and pepper if needed.

4. Place one puff pastry sheet in the middle of a large baking pan lined with parchment paper.

5. ​Place 2 scoops of the spinach filling in the center of the circle.

6. Create a ring with the remaining spinach filling leaving about 3cm border all around the puff pastry. Do not allow the ring to connect with the filling in the center.

7. Place the other puff pastry circle on top and seal the edges by pressing down with the tines of a fork.

10. ​Place a small bowl over the center filling and press down to create an indentation.

11. Cut 4 slits around the pastry leaving the centre circle intact. Cut more slits for a total of 16 petals. Brush the pie with the egg mixture. Pierce with the tines of a fork at the centre and on the petals to allow the steam to release during baking.

11. Twist each petal (the slices) so that the filling side faces up. Take care to not separate the slices from the center. They look a little wonky but they’ll adjust in the oven 🙂

12. ​Sprinkle sesame seeds over center and bake 45-50 minutes or until the pastry is puffy and golden all around.


Pasta salad with chickpeas

A fresh alternative for lunch. This pasta salad is simple and fast to make, nutritious and packed with flavour. You need only a few ingredients and it’s also very wallet-friendly.

prep time 5 min + marinating     cook time 10 min
ingredients for 3
  • 300g farfalle pasta
  • 1 can (400g) chickpeas, rinsed
  • 1 garlic clove, minced
  • extra virgin olive oil
  • juice of 1 lemon
  • parsley and basil, chopped
  • salt and pepper
  • grated Parmigiano

1. Place the chickpeas in a bowl, add garlic, the juice of half a lemon, 3-4 Tbls of olive oil, salt and pepper. Mix, cover the bowl and put in the fridge for at least 3-4 hours, better yet overnight.

2. Cook the pasta according the instructions on the package, drain and place in a serving bowl. Let cool.

3. Add the marinated chickpeas, some more olive oil and lemon juice, chopped herbs. Mix and add grated Parmigiano on top.