Pumpkin and Blueberry Tart


Yet another tart from my kitchen combining the autumnal goodness of cinnamon, oats and pumpkin 😀 (the other one is here)


The addition of blueberries made a nice fruity match, and I’m sure cranberries or boysenberries would do just the same 🙂 The texture of the filling is quite thick and almost fudgy; I haven’t had an authentic pumpkin pie yet so I’m still learning. I made my own ground oats for the tart crust using the food processor; I don’t think you could just substitute oat flour as it wasn’t quite fine enough. It doesn’t take too long anyway, and then you just add all the rest of the crust ingredients into the processor after! It’s amazing served with yogurt, but cream or ice cream would do the trick too.


Pumpkin and Blueberry Tart
3 cups oats (2 cups oat flour in the end)
1/2 cup brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
Pinch cardamom
100g butter, cold
1 cup blueberries
1/2 tin condensed milk
1 tsp ginger
2 tsp cinnamon
1/2 tsp cardamom
2 eggs
2 cups plain pumpkin puree

In a food processor, whizz up the oats until quite fine, like ground almonds. Measure out two cups of it and pulse with the brown sugar and spices to combine. Chop the butter into little cubes and pulse with the oats until the butter is dispersed and the mixture begins to clump. Press the mixture into a 30x10cm tart tin, and freeze for about 20 minutes.

Heat the blueberries until they are thick and syrupy, then chill until cool completely. Preheat the oven in the meanwhile, to 170 degrees Celsius. Whisk together the filling ingredients apart from the blueberries. Spread most of the blueberry mixture into the bottom of the tart crust. Spread the pumpkin filling on top and then drizzle some blueberry compote on top and swirl. Bake for 25 minutes, until the crust is golden. Cool in the tin. Serve with some blueberry compote and yogurt.



Feijoa Oat Crumble Tarts {with Berry and Lavender Yogurt}



Feijoa season seems to ambush New Zealand, and for a period of two weeks, every other magazine is releasing articles about how to use these babies up! A friend from Holland said she had never even heard of them before she moved here. They apparently originate from South America, so there is your fun fact for the day 🙂



They are an acquired taste…. their smell reminds me of the pharmacy! But some people could possible devote their lives to them, and like with everything, some like them more than others 🙂 They make a delicious ice cream flavour, that I cannot argue!



They are delicious when paired with oats and berries such as here 🙂 The lavender was a bit of a last minute addition but it added a nice fragrance and an interesting touch! It would be just as good without it, so don’t worry if you aren’t a fan or don’t have any on hand.


Please enjoy, and if you like the look of these, you may like these tartlets too!


Feijoa Oat Crumble Tarts {with Berry and Lavender Yogurt}
Crusts and topping:
1/2 cup flour
1/2 cup oats
1/4 cup muesli
2 Tbsp brown sugar
1 tsp ginger
30g butter
1/4 cup cold water
To Fill:
4 feijoas
To top:
1/3 cup mixed berries
2 heads lavender
1/3 cup plain yogurt

Preheat the oven to 180 degrees Celsius. Mix the flour, oats, muesli, brown sugar and ginger together, then rub in the butter. Add the water a bit at a time until the mixture comes together. Press 3/4 of the mixture into two 10cm-diameter tart tins and bake for 15 minutes until lightly golden.

Meanwhile, slice the feijoas. When the tart shells are done, arrange the feijoas in the shells and sprinkle on the rest of the topping. Bake for about 5 minutes more to brown up the topping. Cool in the tins.

Heat the mixed berries in the microwave with the lavender until the lavender is infused, about 1 minute on high, in 15 second intervals. Leave to cool slightly. Now fold into the yogurt.

To serve, top the tarts (best slightly reheated) with the yogurt and serve!


Leftover-Porridge Banana Cake

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Another banana cake, but this one is different?! It’s handy to use up that porridge you didn’t eat, and those bananas that got a littttle too brown. Plus it’s perfect for breakfast or a pudding! Enjoy 🙂

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Leftover-Porridge Banana Cake
2/3-3/4 cup leftover porridge
Two mashed bananas
1 egg
Cinnamon, vanilla, chinese five spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup any sugar or honey (add a bit more flour if you use honey)
1 cup-ish flour (depends on how much porridge)

Preheat the oven to 180 degrees Celsius and line a 20x20cm tin (or just grease it!).

In a bowl, mix all the ingredients together. Yup, that easy. Pour into the tin and sprinkle with some more spice if you like. Bake 35 minutes, until only a few wee crumbs stick to the skewer when inserted. Cool slightly and enjoy!

Toasted Oat and Cinnamon Waffles





What is it about oats and cinnamon? Porridge, oat and raisin cookies (I used to work at Subway and was very pleased when I saw the amount of cinnamon in their cookies), and now waffles!
I may be an addict. Do you have any favourite spices or condiments that you seem to add to everything? Please comment if you do, I’d actually be very curious to know!




As you can see from above, these waffles were devoured a midst a morning of chaos and football comings and goings; my brother had honey and chocolate chips on his waffles; I forgot to mention that this is an excellent topping too. They’re a one-bowl recipe so go nuts!

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Enjoy everyone, and have a good week 🙂

Toasted Oat Cinnamon Waffles
1/2 cup rolled oats
2 tsp cinnamon
2 Tbsp brown sugar
2&1/2 tsp baking powder
1&1/2 cups flour
1&1/3 cups milk, approx
2 eggs
1/3 cup oil
To Serve:
Blueberries (fresh or defrosted) or other berries
Chopped nuts

Over low heat, in a pan, toast the oats until golden. Cool. In a big bowl, mix the oats, cinnamon, brown sugar, baking power and flour. In another bowl, mix the milk, eggs and oil. Pour the wet ingredients into the dry and mix until well combined. Done! Heat up the waffle iron and get cooking!

Makes about 10. You can leave the mixture in the fridge for about 24 hours.

Lavender, Honey and Anzac Tartlets

Yes, lavender. And honey, and anzacs used as a tart crust. Plus a creamy lemon filling, and voila!
I’ve been meaning to use the lemon/lavender/honey combination for a while, and I once fleetingly saw a recipe for lemon tart with an Anzac crust…. genius! So, as one does, I gave it a go.
I once heard someone describing the taste of ‘too much’ lavender as being able to be likened to ‘licking perfume off your wrist’ so I was little terrified to use it…. however, it worked perfectly, lucky me 🙂
Even if you decided to opt out of the lavender, this recipe would be just as good without it! Although I do urge you to try it, even once!

Lavender, Lemon and Honey Anzac Tartlets
Anzac Crust:
55g oats
40g desiccated coconut
50g flour
65g brown sugar
65g butter
40g honey
½ tsp crushed dried lavender
3/4tsp baking soda
Lemon Filling:
60ml whipping cream
½ tsp crushed dried lavender
Peel of half a lemon
100g cream cheese
50g honey
Finely grated zest of half a lemon
plus the juice of that lemon

Line a 12 hole muffin tin with paper liners (any colour, you’re going to remove them anyway!) and preheat the oven to 180 degrees Celsius.
In a small bowl, mix the oats, coconut, flour and sugar together. In a small saucepan, melt the butter, honey and lavender together, then cool until cold enough to touch. Mix in the baking soda well, before adding to the dry ingredients. Mix until combined, then divide evenly between the 12 muffin pans. Press the dough to the edges and on the bottom of the liners, about half way up the sides. Bake for 20 minutes (they will puff up when they cook, but don’t worry, they sink perfectly after coming out of the oven- if they don’t sink as well as you would hope, simply use a spoon to press the edges and bottom down a bit) until golden. Remove from the oven and cool.

Meanwhile (you could start this step a few hours in advance), heat the cream in the microwave or on the stove until warm but not boiling. Add the lavender and first lot of lemon peel and leave to infuse in the fridge for at least an hour. Strain through a sieve. Whip the cream gently until very soft peaks form. In another bowl, stir the cream cheese, honey and lemon zest+lemon juice until smooth, then add cream, folding gently until combined. Spoon into the tartlet cases and chill until set. If you wish, sprinkle with a bit of dried lavender. Remove the paper liners before serving.
Makes 12, lasts about 2 days, after that the filling makes the tart cases a bit soft.

If I am correct, I do believe this is my 50th recipe post! How exciting!
Thanks for stopping by 🙂
Sami xx

Oat and Blueberry Sunburst Tart

I feel like this would be the ultimate breakfast dessert. The superfood combination of oats, cinnamon, yogurt, almonds, blueberries with the hint of sweetness from honey is an absolute winner. I felt very pleased with this as I completely made it up on the spot. You know the feeling 🙂
Now, yes, it uses quark. Not referring to the elementary particles but the dairy product. Probably about as much of a staple in the pantry as it is an everyday word….not much. It is however, very easy to make! Simply line a sieve (over a bowl) with muslin (I used paper napkins), pour in the yogurt and cover the top with more muslin. Place something to weigh it down on top and wait for 24 hours. Done! You can keep the whey and use it for things such as bread starters or to make ricotta, and store the quark covered in the fridge. I’m sure there are many better instructions or tutorials online 🙂
This made a lovely dessert at the end of a lunch, and is great because it is not too sweet. You may want to add a bit more sugar to the tart base as I used the bare minimum. I was told the base was ‘muesli-esque’ but even the guest who was skeptical when he saw the base un-adorned, ended up saying he enjoyed it! I’m sure that you could easily use other berries or fruit but I felt that blueberries (even if frozen) went perfectly with the oats, cinnamon and yogurt. Stewed apricots and cardamom, raspberries and lemon, strawberries and ginger are a few other combinations I’m keen to try.

Oat and Blueberry Sunburst Tart
110g rolled oats
40g ground almonds
20g brown sugar
1 tsp cinnamon
55g butter, cubed
1 egg, beaten
280g quark
50g runny honey
1 tsp vanilla essence
75ml cream
100g frozen blueberries
30g honey/maple syrup
50ml water

Preheat the oven to 180 degrees Celsiusand line a baking tray.
In a food processor, whiz up the oats until they resemble bread crumbs, then add the ground almonds, brown sugar and cinnamon (make sure the oats are cool and not too warm from being whizzed about in the food processor). Add the cubed butter and pulse until the butter has been combined and distributed evenly with the dry ingredients. Tip into another bowl mix in the egg, lightly kneading until you have a thick and not too sticky dough. Chill for 10 minutes.
On a floured surface, roll out to a circle of 20cm diameter. Smooth the edges and crimp if you desire. Bake for 20 minutes, until firm to the touch. Cool completely.
Make the coulis next. Over a low heat, gently boil the coulis ingredients until thick and glorious. Cool.
When ready to top the tart, whip the cream, honey and vanilla essence together until soft peaks form. Fold in the quark gently until combined. If using a piping bag, fill the piping bag with the topping. Pipe roughly 2/3 to 3/4 of the filling on top of the tart base, leaving about a 1cm gap from the edges. Smooth off the top, then pipe the rest of the topping around the edge of the flat surface you have made, making sure there are no gaps for the coulis to leak out. Now drizzle the coulis (or arrange the blueberries, delicately)  around the edges and in the middle of the tart. All done!
+A drizzle of runny honey would look simply glorious!
+You could roast some flaked almonds too, and arrange them around the edge of the tart for added texture.

I look forward to many more posts as nice as this one…. thanks to my mother’s new acquisition of a Samsung Galaxy S4, the quality and quantity of these photos make me feel a bit more like a hardcore blogger 😉

Anzac Biscuits

Ah, a Kiwi classic. Drenched in history and national pride, and coincidentally also delicious when drenched in chocolate (that, however, will have to be a recipe for another time).
Apologies for the average photo, I’m not quite used to making the most of iPhones yet. Pathetic for a child of the technology age, but hey’ kitchen first, tech second.
If you have the time, look up the history behind these babies. For those of you who don’t know (yet), the Anzacs were New Zealand and Aussie troops (Australia New Zealand Army Corps) who fought predominantly in World War One and are remembered for their efforts in Gallipoli, Turkey. We even have Anzac Day on the 25th of April every year, so mark this recipe and that date in your calendar.
Another good aspect to Anzac biscuits is that they’re easy to make and full of oats. It’s also traditional to add raisins (if you are keen, chuck in a good half a cup into this recipe) but you can add any dried fruit or nuts/seeds. Chocolate chips are always appreciated too!

Anzac Biscuits
125g butter
2 big Tbsp golden syrup
1 cup rolled oats
1 cup desiccated coconut
1 cup flour
2/3 cup brown sugar
3/4 tsp baking soda

Preheat the oven to 180 degrees Celsius and line or grease two baking trays.
Melt the butter and golden syrup together. Leave to cool. In another large bowl, mix the oats, coconut, flour and sugar together. Add the baking soda to the melted butter mixture and stir until combined (it may foam up a bit, like making hokey pokey). Add to the dry ingredients and mix well. Roll into tablespoon sized balls and arrange on the baking trays. Flatten well with a fork and bake for 15 minutes, until golden. Remove from oven and when not too hot to touch, transfer to a wire rack and cool completely. Store in an airtight container. Makes about 40.

Enjoy a bite of New Zealand history everyone 🙂

Apple Crumble

I present to you the beginnings of an amazing dessert. One of the most simple, but I dare say perhaps one of the best ever. Take some delicious, fresh, tart apples and marry them with a golden crunchy, oaty topping and you have the recipe for a good time (and a yummy pudding). It also makes a great breakfast too!
Sorry about all the photos, but this is another retrospective recipe I discovered the other day with a lot of pictures to go with. All those green apples are actually ones my family and I gathered when we went for a walk one day!

As you can see, this is a recipe for a BIG crumble, one to last either multiple diners or multiple meals, but it can easily be adapted to suit a smaller dish or appetite. This dish is about 40 by 40 cm, usually used for lasagne! Anyway, here’s the recipe.

Apple Crumble

30 small baking apples

For the crumble:

2 cups rolled oats

1/2 sup brown sugar

3 tsp cinnamon

100g butter


Preheat the oven to 180°C. Boil a very large pot of water.

Peel and core the apples. Boil in the water (you may need to do this in batches) for 15 minutes, turning occasionally. When the apples are soft enough not to resist a jab with a knife, remove from the water with a slotted spoon. Using a v-slicer or a knife, cut the apples into this disks. Layer the disks evenly on in a 30x30cm ceramic dish.

To make the crumble, mix the oats, brown sugar and cinnamon together in a bowl. Soften the butter, and rub into the oats. Sprinkle the crumble mixture onto the apples. Bake for 20 minutes, until the crumble is golden. Remove from the oven and serve with vanilla ice cream or whipped cream.

Oh, add some berries too if you like 🙂

Oaty Ginger Slice

Yes, another ginger slice recipe! I haven’t even posted the recipe for the one I grew up eating, so I assure you there will be many more to come…
My nana gave me this recipe, from my aunt, who’s best friend was given it by someone else…. I love how recipes seem to travel like this, and become slightly different every time. I am a huge fan of ginger and this slice disappeared perhaps a little quicky. Anyhow, I do hope you try it, or my other version, the Ginger Anzac Slice!

Oaty Ginger Slice
¾ cup sugar
5 Tbsp chopped candied ginger
150g butter
2 Tbsp golden syrup
1 cup rolled oats
½ cup chopped roasted almonds
½ cup flour
½ cup ground almonds
½ cup desiccated coconut
100g butter
5 Tbsp golden syrup
7 tsp ground ginger
2 cups icing sugar
Some chopped pistachios to top

Line a 20 by 30cm slice tin with baking paper. Preheat the oven to 170 degrees Celsius.
Melt the sugar, candied ginger, butter and golden syrup together in a medium saucepan. Add the rest of the base ingredients and mix until combined. Press into the slice tin evenly and bake 20 minutes until golden. Cool.

To make the topping, melt the butter and golden syrup together, then mix in the ginger and icing sugar. Pour over the cooled base and spread, then sprinkle with chopped pistachios. Leave to set, then cut and keep chilled.
Also, sesame seeds go well in the base, try adding a tablespoon or two!