We just came back from a long weekend vacation in Cape Breton, NS with friends and I feel so refreshed! While we were there our phones had almost no reception and the WiFi was dead and let me tell you something; it was the best!
We just drove along the Cabot Trail inhaling the beauty around us. So many lakes, trails, mountains and the ocean to our feet; we enjoyed amazing nature, good friends and fantastic food.
The kids were actually thrilled when we reached this short trail that had a sign at the entrance, announcing that this is a Coyote Habitat. We all grabbed a walking stick and started walking on the trail in the woods, and although it was only a 20 minute walk the kids were super excited – it was different, it was exciting and to them it felt dangerous.
As usual, when we packed food for the trip I made sure I make and pack too much. So when we came back home we had leftovers. But that’s OK they’re gone by now.
This trip was a complete wind -down for me and I am now back with new and regenerated energy and ideas and of course a long list of “to-do”. In fact, only yesterday I decided to decorate my wooden spoons. When this project is done I will be sure to share it online with everyone.
And now, regardless of my vacation I just thought I’d share a new favorite – The Leek and Herb Quiche. It’s great for a picnic or just for eating at home. It’s easy to make, tastes great and you can play around with the herbs and add your favorite.
Vacation or no vacation, when I’m in the kitchen I’m just having pure fun.
- 3 Large Leeks – Thinly Sliced (Only the white part and a bit of the green)
- 3 Tbsp Butter
- 3 Tbsp Spelt Flour
- 3 Tbsp Chopped Fresh Mint (or any other herb you like)
- 3 Tbsp Yogurt
- 2 Eggs
- ½ tsp Baking Soda
- ⅓ Cup Milk
- ½ tsp Salt
- ½ Cup Goat Cheese – Crumbled (optional for topping)
- Preheat oven to 350F (175C)
- Prepare an oven proof dish (Pyrex) or a round baking pan – 9 Inches (23cm)
- Spread a thin layer of butter or oil on the baking dish
- In a frying pan melt the butter over medium heat and add the thinly sliced leeks. Stir occasionally until it softens and gets a bit of a golden shade.
- When ready, remove from heat and place in a large bowl. Add the rest of the ingredients in and stir until evenly combined into a batter.
- Pour into the baking dish and place in the preheated oven for 25-30 minutes or until nice and brown on top.
- Let the quiche stand outside for about 5-10 minutes before serving, this will allow it to set.
