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Recipes: Cook time: 15 mminutes -- Portions: 2 -- Difficulty: Easy Roast Chestnut Oats: Ingredients:

It's been a little while since I made a tart so I thought it was about time. I had fresh rhubarb from my parents' garden, and goats cheese left from my cheese-making efforts, so it all came together piece by piece as I rifled through the fridge for ideas and ingredients. I also have to say that I am excited about pumpkin season starting! And a cross-over of summer and autumn produce to play within one dish? Fun fun fun! Ingredients: For the crust: 1 c flour 1/3 c cold butter, cubed 1/3 - 1/2 c whey for the filling: 1/3 small pumpkin, wedged 4 stalks of rhubarb 1/2 c whey 2 tsp fenugreek sugar ( from a small jar with maybe 1/4c sugar and 2 tsp of fenugreek, shaken until combined. Good on pancakes, toast, crêpes etc.) 1/2 c goats cheese 1 tbsp sage Salt and pepper to taste 1) For the crust, place flour in a mixing bowl and cut in cold butter. Rub flour into butter until the mixture resembles fine crumbs. Add whey and mix to form a soft dough. Chill for at least 30 minutes. 2) Place whey, rhubarb, sage and fenugreek sugar in a small saucepan and bring to a simmer for 5-8 minutes or until the rhubarb is tender (the syrup will be pink too). 3) Roll out the crust and line a tart plate with it. Lay the rhubarb on the bottom. Arrange the pumpkin over the top and sprinkle over the goats' cheese. Drizzle the rhubarb juices over it all. Bake at 180°C for 20-25 minutes or until the crust is firm, the pumpkin is tender, and the tart is turning golden brown on top. I really loved the flavours in this tart. Hubby initially was eating it piecemeal and couldn't see it, but then took a bite of it altogether and declared his love for it too. I thought it could have done with a more liberal sprinkling of goats' cheese, but that was the last of it, so no chance of that. I would also maybe try for a thicker rhubarb layer next time. Otherwise, I was delighted with it!

To complete the lunch, we had it with sautéed mushrooms and scrambled eggs. This was quick, easy and delightful after a morning at the zoo with Little Bit (he was most excited to

Recipe Cook time: approx. 50 minutes -- Portions: 6 -- Difficulty: Easy Ingredients: 2 sweet potatoes

Recipe Cook time: 30 minutes -- Difficulty: Easy Ingredients: 1 c butter, softened 1/2 c white sugar

completely wild, so I decided it was time for a trim and made basil soup with goat cheese toast for lunch Dinner was quick and easy after painting a crib until I lost daylight - omelettes with curry paste (I Quick easy and filling. Recipes to the basil soup is available here .

One of the rare days we didn't have soup for lunch, it was sunny and warm in the sunshine, but there This was quick and easy to whip up when I got back from running errands, and made for a great light lunch We had this for lunch, but it could easily work for breakfast or dinner too!

since our time in South Africa when we got into making both sweet and savoury soufflés on a regular basis , they are something I come back to as an easy throw-together comfort food. With apple sauce and cheese on hand, this seemed just the thing for a light lunch with people coming

We also had an old favourite, our Onion Tart for lunch, which is quick and easy but always satisfying Another easy but tasty lunch is our take on a Persian Beet Borani.

Eminently satisfying as a quick easy supper before a walk in the snow, but this would have worked equally well as a lunch, or alongside soup.