Category: Food

  • Weekly meal plan – free download!

    Weekly meal plan – free download!

    Here is this week’s meal plan free to download and print out!

    This week we have been very budget-conscious, and have also tried to have most meals meat-free! 

    Hopefully this healthy, budget-friendly meal plan gives you some inspiration of what to feed your family this week!

     

     

    Veronica from SEEFOODPLAY | Weekly meal plan on a budget

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  • 30-minute meal: Orzo pasta & vegetables

    30-minute meal: Orzo pasta & vegetables

    Seefoodplay | EASY 30-MINUTE RECIPE ORZO PASTA AND VEGETABLES

    Y’all… if you want a vegan and vegetarian-friendly meal that comes together with about 2 minutes of prep, and cooks in one pot… in less than 30 minutes… then this recipe is for you!! This orzo pasta and vegetable recipe is the perfect weekday or weeknight lunch or dinner recipe, it’s totally adaptable and you can use any veggies that you happen to have on hand. The end result is a savory, filling and healthy pasta dish that the whole family is sure to love. 

    Check out the video on my YouTube channel!

    Seefoodplay | EASY 30-MINUTE RECIPE ORZO PASTA AND VEGETABLES

    I N G R E D I E N T S

    • Orzo or risoni (rice-shaped pasta)
    • Mushrooms
    • Courgettes
    • Brocoli
    • Water
    • Chicken (or vegetable) stock powder
    • Lemon (optional – to taste)
    • Olive oil
    • Salt & pepper

    Seefoodplay | EASY 30-MINUTE RECIPE ORZO PASTA AND VEGETABLES

    Instructions:

    1. Head a few tablespoons of olive oil in a non-stick pan.
    2. Put 250 grams of orzo or risoni in the pot over a medium heat and sauté until toasted and a golden brown color.
    3. Add your vegetables of choice – I used courgettes, mushrooms and broccoli. 
    4. Sauté over medium heat for 2-3 minutes, then dissolve a vegetable stock cube in 100ml of water and pour over the orzo and vegetables.
    5. Reduce the heat to medium low, and simmer until the pasta is al dente.

    Tip: if your pasta is still a bit undercooked by the time all the water has evaporated, then add in a few tablespoons of water and give it a good stir. The end result should not be soupy – you want all the water absorbed, leaving a rich and flavorful sauce. 

    Seefoodplay | EASY 30-MINUTE RECIPE ORZO PASTA AND VEGETABLES

     

  • Weekly grocery haul + meal plan

    Weekly grocery haul + meal plan

    Y’all, this week’s grocery shopping was a struggle. I haven’t done a big grocery shop in ages, because I’ve been getting deliveries. But this week we decided to brave the supermarket – I did not enjoy it. I do pretty much all of my shopping online because it’s so much more efficient, and it’s a lot less tempting to just throw random things in my cart. Plus of course you don’t have to worry about waiting in line at the check-out, carrying everything out to the car, getting it all into your apartment… clearly this is not my favorite activity!

    We survived the outing though – and Zoe loves the grocery store – and I’m here to tell you all about what we bought.

    Check out the video on my YouTube channel!

    Seefoodplay | Grocery haul + meal plan

    My number one tip when grocery shopping, whether online or in person, is to go in with a plan. Whenever I don’t have clear recipe ideas in mind, I always end up with a bunch of random ingredients, and no clear cut meals. This leads to both over spending and food waste, both of which are things that I am desperately trying to cut down on.

    Here’s a peek at this week’s menu, for breakfast – lunch – dinner:

    Seefoodplay | Grocery haul + meal plan

    As you can see I don’t usually meal plan for the weekend. We will eat leftovers to clear out the fridge a bit, or get take-out, or eat out in restaurants! Meal planning a full week – at least for now – is just a little bit more than I’m willing to commit to!

    I hope this gives you a bit of meal inspiration, and good luck shopping if you decide to brave the grocery store this weekend 🙈

  • EASY ROAST CHICKEN AND VEGETABLES WEEKNIGHT DINNER RECIPE | 2020

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    Hey folks! Today I’m showing you how I prepare a delicious and easy roast chicken dinner – perfect for a hearty and healthy weeknight meal.

    Seefoodplay | EASY ROAST CHICKEN AND VEGETABLES WEEKNIGHT DINNER RECIPE

    Everything cooks in the same pan in the oven, and only needs around 5 minutes of prep. The beauty of this recipe is that you do *not* need a bunch of fancy ingredients: just a few items come together perfectly to create a medley of deliciousness on your plate!! We eat a roast dinner at least once a week – when it’s this quick and easy to prepare, it’s hard not to!

    Check out the recipe video on my YouTube channel here.

    Ingredients:

    • 2 large chicken portions
    • 2 potatoes
    • 2 courgettes
    • 1 onion
    • +Fresh herbs (sage & rosemary)
    • +Olive oil (around 1/2 cup)
    • +Salt & pepper to taste

    Seefoodplay | EASY ROAST CHICKEN AND VEGETABLES WEEKNIGHT DINNER RECIPE

    Full recipe: 

    1. Preheat oven to 180 degrees celsius
    2. Roughly chop the onion, potatoes and courgettes and place them in the roasting pan
    3. Add the herbs, then season with salt and pepper
    4. Pour a few glugs of olive oil over the veg, then give it a good shake to distribute the seasonings
    5. Add the chicken on top of the vegetables, and season with more salt and pepper
    6. Pour a bit more olive oil over the chicken
    7. Cook uncovered for 35-45 minutes, or until the internal temperature of the chicken reaches 75 degrees celsius 

    Seefoodplay | EASY ROAST CHICKEN AND VEGETABLES WEEKNIGHT DINNER RECIPE

    Seefoodplay | EASY ROAST CHICKEN AND VEGETABLES WEEKNIGHT DINNER RECIPE

  • Healthy chicken fajita bowls

    Healthy chicken fajita bowls

    Click here to skip my blah blah blah and go straight to the recipe video (I won’t be offended, I promise).

    I have been wanting to get into recipe video production for a while, and now that I have a new DSLR camera (with auto-focus!), there’s no longer any excuses not to do it. Like most folks, I’ve been watching the likes of Tasty go absolutely viral and for good reason – I love watching the short videos that give me daily inspiration when I’m trying to decide “What’s for dinner?”. In my video, that question is answered with a resounding chicken fajita bowls!! Scroll down below to check out my first crack at a recipe video 🙂

    Being a visual learner, I definitely prefer following a recipe with a video tutorial, so in the spirit of bringing my readers more top quality content (ie, selfishly, the type of content that I enjoy), I’ve decided to give it a go on little old seefoodplay.com!

    The idea of filming a recipe from start to finish was surprisingly intimidating, so I wanted to go for a recipe that would look good on camera (lots of color!), that I make often so comfortable with the recipe, and that I actually wanted to share with readers. Now, the thing that I am absolutely most comfortable with is pasta (all pasta, any kind of pasta – I can make it perfectly al dente practically in my sleep). But in the interest of trying to branch out, I decided to go for another one of my favorites: a chicken & veggie ‘fajita’ bowl. I’m a huge fan of meal prepping, especially the lunches that I take to work, and this recipe is perfect for just that.

    In the spirit of the ubiquitous Tasty recipe video, my take on this was to keep it simple and healthy, packed full of fresh ingredients, and easy to make ahead… all in about a minute-long video. I hope you enjoy the video and recipe – it’s filling, super easy, and a great idea to add to your meal prep catalog!

    If you do make this recipe, don’t forget to let me know either in the comments below or by tagging a photo of your version on Instagram under #sfprecipes.

    Easy chicken fajita bowls

    • 2-3 sliced bell peppers (I used green, red and yellow)
    • 1 small onion (sliced)
    • 4 cups cooked rice
    • Spice mix: 1 tbsp each of garlic powder (salt, smoked paprika, oregano,)
    • 1 can of black beans
    • avocado slices
    • sour crème/crème fraiche
    • chives or spring onions for garnish
    1. Brown the chicken in a bit of olive oil, but be careful not to overcook
    2. Remove chicken, cut into slices, set aside
    3. Combine the spice mix and veggies
    4. Sauté all the veggies until they’re cooked through but still crisp
    5. Add the chicken back into the pan to soak up the flavors and to warm up
    6. Prepare the bowls: add rice, peppers, chicken, black beans, and avocado
    7. Garnish with fresh lime juice, sour cream, and cilantro or spring onions

    seefoodplay | healthy chicken fajita bowls

  • 23 Easy & Healthy Breakfast Recipes

    23 Easy & Healthy Breakfast Recipes

    23 Easy & Healthy Breakfast recipes, including drinks & smoothies, savory egg-based meals, and finishing with a list of sweet (but still healthy!) dishes to round out the list.

    23 Easy & Healthy Breakfast recipes | seefoodplay.com

    I’m a firm believer that breakfast is the most important meal of the day, but when I’m rushing to get to work, I don’t usually have heaps of time to mess around in the kitchen whipping up a healthy and hearty breakfast. My go-to in the morning is almost always something I can throw in my bag and eat once I get to work, or something that I’ve prepped in advance that I can heat up and eat while I’m getting ready. Yes, I’m a fan of multi-tasking, especially in the morning…!

    Avocado & soft-boiled egg toasts | seefoodplay.com

    Don’t get me wrong – I’m a big fan of a Full English on the weekend, but that’s when I have time to take it easy and make breakfast more of a chill and relaxing experience, than a necessary step to fuel me for my busy day. Since I moved to London, one of my absolute favorite things is that you can get a savory breakfast pretty much anywhere. During my ten years in Paris, a good savory breakfast was probably one of the things I missed the most. I know, I know – I realize that probably sounds blasphemous, given that Paris is home to some of (if not the?) best pastries in the world. But croissants and pains au chocolat have never been my thing. Before the mob starts gathering their pitchforks, there are lots and lots of other French delicacies that I adore – just not the sweet and bready varieties. Now that I’m in London, I can pop into an EAT or Birley’s to grab a quick breakfast, but that gets old fast, and it certainly isn’t ideal for my budget!

    spinach and apple smoothie | seefoodplay.com

    One of my resolutions for 2018 is to eat less prepared food, and focus on homemade and healthy breakfasts and lunches, and I’m always on the lookout for recipe inspiration. So I’ve pulled together a list of 23 easy & healthy breakfast recipes that I’ll be adding into my morning meal rotation. Whether you’re looking to eat healthier during the week, save money on breakfast, or just looking to spice up your morning breakfast recipe catalog, the recipes below should provide some inspiration. I hope you’ll enjoy this Recipe Roundup, and please do check out the blogs linked from each photo in the galleries below for the full recipes!

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    Savory Recipes [metaslider id=”1415″]

     

    If you’re like me and you prefer savory to sweet breakfast recipes, then I suggest taking a look at these ideas! They’re not over-the-top sugary, and pack lots of vitamins and protein and other good stuff, and are a great way to change it up without overloading on sugar.

    Sweet Recipes [metaslider id=”1432″]

    I hope you’ll enjoy these recipes as much as I do! A big thank you to all of the bloggers who allowed me to include their recipes in this list – definitely check them out for these recipes, and more!

    23 Easy & Healthy Breakfast recipes | seefoodplay.com

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  • Jamie Oliver’s Big British Meatballs

    Jamie Oliver’s Big British Meatballs

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    Jamie Oliver's Big British Meatballs | seefoodplay.com
    I’ve been a fan of Jamie Oliver for about as long as I can remember, both for his cooking style and his ethos on food in general. He’s a strong advocate of healthy eating, especially for kids, and always comes up with easy recipes using seasonal ingredients to create well-balanced meals. He’s got tons of cookbooks (15+) and his shows are almost always on TV, so there’s definitely a huge selection to choose from if you want to be inspired by one of his creations. This take on Jamie Oliver’s Big British Meatballs is the ultimate comfort food, easy enough for a weeknight meal, but hearty and perfect for a weekend dinner.
    His recipes range from 30-minute meals (full meal ideas, not just single recipes) to more elaborate comfort food-style recipes. They are always easy to follow, don’t use hard-to-find ingredients, and focus on creating a balanced dish that anyone can make. This is exactly my kind of cooking! So, I thought I would try out some of his recipes and make at least one each month and blog about it here.
    Jamie Oliver's Big British Meatballs | seefoodplay.com
    There really are so many to choose from, but when looking for this month’s recipe, his Big British Meatballs were impossible to resist. It’s to-the-bone cold in London at the moment, and I’m craving all things soup, casseroles, and hearty. This recipe is definitely hearty! It’s from his ‘Comfort Food‘ book, and is the book I’ve used the least so far because the recipes are more elaborate and time-consuming. But I had some time on my hands, and most of the ingredients, so I decided to give it a try. You. Guys. Am I glad that I did…! I’m not a huge meat eater, but this was so tender, so full of rich but not overpowering flavor, and despite quite a few ingredients/steps, relatively easy to pull together. This would make for a great make-ahead meal, or a Sunday dinner.
    Jamie Oliver's Big British Meatballs | seefoodplay.com
    If you are looking for a cozy and hearty winter dish, then look no further and give this a try!
    Jamie Oliver's Big British Meatballs | seefoodplay.com
    The recipe can be found here and also copied below. I used lamb instead of pork, and halved the recipe – it came out perfectly, and made about 4 servings. This came out very savory (don’t worry about it being too sweet with the jelly, or too bitter with the pale ale!), and I served it on a bed of creamy mashed potatoes and garnished with savoy cabbage.
    Jamie Oliver's Big British Meatballs | seefoodplay.com
    This is one of the recipes that Jamie Oliver made on Jimmy Kimmel Live, and you can watch the video here.
    Jamie Oliver's Big British Meatballs | seefoodplay.com

    Big British Meatballs

    Serves 8

    2 hours
    363 calories

    Meatballs
    2 large onions
    2 sprigs of fresh rosemary
    Olive oil
    2 tablespoons Worcestershire sauce
    1 lb ground pork
    1 lb ground chuck steak
    1 handful of bread crumbs
    3 oz good-quality sharp Cheddar cheese

    Gravy
    7 oz finely ground chuck steak
    1 large onion
    2 sprigs of fresh rosemary
    1 beef bouillon cube
    ¾ cup pale ale
    2 heaping tablespoons all-purpose flour
    1 tablespoon blackcurrant jam
    2 teaspoons English mustard
    2 tablespoons malt vinegar

    For the meatballs, peel the onions, pick the rosemary leaves, then finely chop them together (or blitz in a food processor) and put into a large frying pan on medium heat with a lug of oil, the Worcestershire sauce, and a good splash or two of water. Cook for around 20 minutes, or until the liquid has disappeared and the onions are sweet and lightly caramelized, stirring occasionally. Season to taste, leave aside to cool, then put into a bowl with the ground meat and bread crumbs. Using clean hands, mix it all together beautifully, scrunching for a minute to create a delicious texture. Divide into 16 equal sized balls, then wash your hands and cut the cheese into 16 cubes. Poke and push a piece of cheese into the center of each ball, then gently roll into perfect balls. Take pride in your balls, repeat, until they’re all done, and place in the fridge.

    Jamie Oliver's Big British Meatballs | seefoodplay.com

    For the gravy, put the ground meat into a large saucepan with a little oil and cook until golden, stirring regularly. Meanwhile, peel the onion and finely chop with rosemary leaves, then add the ground meat and cook for another 5 minutes, or until lightly golden. Crumble the bouillon cube, then pour in the ale. Cook away until nice and dark, then stir in the flour, jam, mustard, vinegar, and 3 cups of water. Simmer for around 30 minutes, or until rich and thick, then season to perfection. Preheat the oven to full whack (475 degrees Fahrenheit) and preheat a high-sided roasting pan.

    When you’re ready to go, drizzle the preheated pan with oil and add the balls, leaving nice gaps between them. Blast at the top of the oven for around 15 minutes, or until golden. Remove the pan, pour the gravy over the balls, and pop them back into the oven for about 5 more minutes, to get everything cooked into each other – sometimes I even baste the balls with a little gravy to give them a lovely shine. Serve on mashed potatoes or smashed root veggie, with some lovely seasonal greens on the side.
    Jamie Oliver's Big British Meatballs | seefoodplay.com
    Jamie Oliver's Big British Meatballs | seefoodplay.com

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  • Blueberry & Cashew Greek yogurt bowl

    Blueberry & Cashew Greek yogurt bowl

    Greek yogurt bowls | seefoodplay.com

    With the weather a bit dark and gloomy, and cold and rainy if you have London-like January weather, it’s very tempting to reach for a heavy and hearty breakfast. I’ve definitely been chowing down on full English breakfasts over the past few months (maybe a few too many…), but after all of the Christmas parties and holiday eating, I’m finding myself longing more and more for simple, fresh and light breakfast options: like fruit and yogurt!

    I’ve always preferred savory over sweet food in the morning (and in general tbh), so those smoothie bowls and fruit muffins just don’t do it for me. Poached eggs and avocado toast are my typical go-to for a weekday brekkie, but sometimes that gets old and sometimes it’s hard to get avocados with any flavor (first world problems…).

    Greek yogurt bowls | seefoodplay.com

    When I got back to London after Christmas, I a) couldn’t fathom the idea of another full English breakfast and b) didn’t have any food in my fridge anyway, even if did want one. I am cursed blessed with a pretty big Asda grocery store right downstairs my apartment, so I grabbed my reusable Monoprix shopping bag (because who uses plastic bags anymore?) and headed downstairs to stock up my fridge. Instead of heading straight for the turkey bacon (okay, I did buy some, but for a different recipe) I grabbed some Greek yogurt pots and blueberries.

    In about five minutes, I whipped up this light, fresh and healthy breakfast snack, that didn’t send my taste buds into a sugary sweet tailspin. If you’re like me, looking for a quick and easy breakfast without all the sugar, then give this a try – hopefully you’ll like it as much as I did! Greek yogurt is a great option because it is higher in protein than regular yogurt, and has less lactose. It’s also thicker and creamier, which I definitely prefer.

    Anyone else see a bird’s face on my spoon in this shot…?

    Greek yogurt bowls | seefoodplay.com

    Ingredients:

    1. Small pot of Greek yogurt (my store sells 200g pots)
    2. 5-6 blueberries
    3. 10 cashews, roughly chopped
    4. Honey to drizzle on top

    Add your blueberries and cashews to the yogurt, and drizzle a bit of honey on top. I had a small piece of cheddar on the side, and this made for a very filling and slightly sweet breakfast that kept me going until lunch.

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  • Authentic (ish) spaghetti carbonara

    Authentic (ish) spaghetti carbonara

    Authentic ish spaghetti carbonara | seefoodplay.com

    One of the things I told myself when I started this blog was that I would not do tons and tons of pasta recipes. See, my favorite food is and always has been: pasta. I have to force myself to not eat pasta every day of the week (and twice on Sunday), and part of the reason I wanted to start cataloguing my recipes was so that I could use this as a resource for myself, when trying to answer the age old question of what’s for dinner.

    I spend lots of time working, like most folks, and don’t have too much time to prepare elaborate weeknight meals (though that certainly doesn’t always stop me, even if I end up eating at 9:30pm or sometimes later…!).

    A quick pasta dish is often my saving grace after a long day in the office, and spaghetti carbonara fits the bill perfectly: it’s made from mostly pantry items (or things that I always have on hand) and comes together in the time it takes to cook the pasta (yes, really).

    Authentic ish spaghetti carbonara | seefoodplay.com

    Carbonara was totally unknown to me until I moved to France, where it is on every menu, from restaurants to home kitchens. I was never a big fan because it is usually kinda thick and creamy, and not the light sauces that I tend to go for.

    Then, my spaghetti life changed: I had this dish in Italy. You guyyyyyysss. It was nothing like the clumpy mess of cream and lardons that they’re serving up elsewhere, this was a delicate balance of parmesaneggs and black pepper. You might be thinking, what about the guanciale (pork, similar to lardons or bacon) the recipe also calls for? I stopped eating pork ages ago, so no bacon, ham or traditional carbonara for me. I’ve always been able to manage a ‘vegetarian’ version in the past, which as you can imagine has always lacked that smoky salty bacon flavor.

    Authentic ish spaghetti carbonara | seefoodplay.com

    Then I thought, if carbonara can be this good without meat, imagine if I kicked it up a bit with some turkey bacon and made it myself? After a few attempts to get the recipe right, I was nothing short of amazed at how good this came out. Despite not having as much fat as the traditional recipe from the pork, the sauce came out perfectly balanced, savory and creamy, and the turkey bacon and parmesan added that extra flavor to complete this so-simple-its-complex recipe.

    I’m definitely not one to say that recipes should be followed to the letter for them to be ‘authentic’, as experimentation and mistakes often lead to some of my favorite kitchen creations. But some things are just so good as they were meant to be, that you have to try it the ‘real way’ at least once before you start changing things up. For spaghetti carbonara, this means: no chicken, no mushrooms and certainly no cream. Give it a try, then customize as you like 🙂

    For anyone looking to try a slightly slimmed down take on the classic spaghetti carbonara, or anyone like me that doesn’t eat pork, please give this recipe a try – you will not be disappointed!

    And don’t give up if you don’t get it right the first time you try it. Recipes with only a few ingredients are often the most difficult to get right, because every ingredient counts. The main difficulty I encountered when making this recipe was preventing the eggs from scrambling – once you get past that hurdle, you’ll be a pro at whipping this up in 15 minutes tops.

    Authentic ish spaghetti carbonara | seefoodplay.com

    Authentic ish spaghetti carbonara | seefoodplay.com

    Authentic ish spaghetti carbonara | seefoodplay.com

    Authentic ish spaghetti carbonara | seefoodplay.com

    Authentic ish spaghetti carbonara | seefoodplay.com

    As always, my recipes are for two people but this can easily be doubled and is lovely reheated for lunch the next day 😉

    Ingredients:

    1. 150 grams of spaghetti
    2. About 6-8 slices of turkey bacon, chopped into rough pieces (or turkey lardons if you can find them!)
    3. 1 large egg
    4. 1 tablespoon of unsalted butter
    5. Fresh ground black pepper
    6. Sea salt, for seasoning
    7. 75 grams of parmesan cheese – freshly grated

    I’m including lots of detailed steps for any readers that haven’t ever made this before, but it really boils down to: make the pasta, fry up the turkey bacon, mix together the egg/parmesan/black pepper, add cooked pasta and turkey bacon to egg mixture and serve. Easy peasy.

    Instructions:

    1. Bring a large pot of water to a boil, add a generous amount of salt (2-3 tablespoons) and cook the pasta until al dente. My trick for perfectly cooked pasta is to cook 1-2 minutes less than the time indicated on the package. For spaghetti, this is usually 6-7 minutes.
    2. Heat a small pan on medium heat, add the butter and turkey bacon and cook for 5 minutes, or until cooked through and slightly crispy. Set aside.
    3. In a large metal bowl, whisk together the egg and grated parmesan, and grate in some fresh ground black pepper.
    4. While the pasta is boiling, using a pot holder, carefully place the metal bowl over the pot for about 45 seconds to gently warm up the bottom of the bowl, and the egg & parmesan mixture.
    5. Drain the pasta, reserving about a cup of the pasta water.
    6. Add the cooked pasta to the turkey bacon pan (without heat) and let sit for 2-3 minutes to slightly cool.
    7. Add the pasta & turkey bacon to the egg mixture bowl and toss quickly with tongs to make sure the pasta is evenly coated with the sauce.
    8. For a creamier sauce, add in a tablespoon at a time of the reserved pasta water, continuing to toss the pasta. I usually end up adding about 3 tablespoons.
    9. Use a ladle and fork to serve if you want to get the ‘nest’ like look, and top with some grated parmesan, sea salt and black pepper.

    Warming the egg mixture slightly, and letting the pasta cool a bit will help prevent the egg from scrambling. Adding the pasta water will help to cook the egg in the sauce, and will give the pasta a luxuriously creamy texture.

    I hope you enjoy this simple pasta dish as much as I do! If you make this recipe, I’d love to see – snap a pic and tag @seefoodplay on Instagram to share your take on this classic Italian fave.

    Authentic ish spaghetti carbonara | seefoodplay.com

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  • Tres leches carrot cake

    Tres leches carrot cake

    Tres leches carrot cake | seefoodplay.com

    October, November and December are definitely some of my favorite months of the year – they’re just so festive! We kick things off with Halloween, then glide into Thanksgiving, then wobble into Christmas. The year is winding down, people tend to be in a good mood, and there’s lots of good food and drink to go around. I love the autumn/winter holiday season and everything that goes along with it, mostly because it’s the coziest time of year. There’s nothing quite like getting tucked into a nice cup of tea watching classic holiday movies on Netflix over the weekend, while admiring a decorated Christmas tree and wrapping presents. That my friends, is the definition of a perfect weekend. Well to me, at least, because I’m old now! 😊

    While Jonathan was out and about last Saturday I went to pick out our Christmas tree (meaning: I went without him as I always want a bigger tree than he’d approve) and I’m quite proud of myself! I didn’t pick one that would have to be cut down to actually fit in our living room…! It’s gorgeous of course, and I’ve been lovingly admiring it as much as possible.

    The weather almost always dictates what I’m in the mood to cook, and this past few weeks I’ve been craving one thing: cinnamon! I’ve been in a bit of a bake-y mood lately, too, so decided to try my hand at carrot cake. I’ve followed recipes in the past and they always come out…. OK, but nothing special. I’m particular in that I realllllly can’t stand dry cake. My worst nightmare would be in cakeform, as a fruit cake ::shudder::

    Carrot cakes are special because you cannot really mess them up, and they have vegetables in them so they count as healthy 😉

    Because I was worried that they might come out a bit dry, I’ve added an additional step to make sure they were nice and moist, without being gross and gooey. Hence the “tres leches” in the recipe name. Keep reading for steps to making the easiest carrot cake ever, gauranteed to wow any carrot cake lover (or hater, for that matter).

    Tres leches carrot cake | seefoodplay.com Tres leches carrot cake | seefoodplay.com Tres leches carrot cake | seefoodplay.com Tres leches carrot cake | seefoodplay.com

    Tres leches carrot cake | seefoodplay.com Tres leches carrot cake | seefoodplay.com

    Tres leches carrot cake | seefoodplay.com
    Wet ingredients:

    • 6 tbsp vegetable oil
    • 2 tbsp yogurt
    • 2 eggs
    • 1 tsp vanilla
    • 1 cup grated carrot

    Dry ingredients:

    • 1 cup flour
    • 1 cup sugar
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 tsp cinnamon
    • 1 tsp ground nutmeg

    Tres leches sauce:

    • 4 tbsp Condensed milk
    • 4 tbsp Heavy cream
    • 4 tbsp Whole milk

    Instructions:

    1. Preheat oven to 170 degrees celsius, and prepare your baking dish using parchment paper or butter.

    2. Combine all the dry ingredients in one bowl, and wet ingredients in a separate bowl.

    3. Add the wet ingredients into the dry ingredients, mixing until completely combined.

    4. Pour the batter into your baking dish, and bake for about 15-20 minutes (depending on your oven and baking dish).

    5. Once cooked through (ie, when a knife inserted into the middle of the cake comes out clean), remove from oven and allow to cool down for about 30 minutes.

    6. Meanwhile, combine the condensed milk, heavy cream and milk in a small pot and heat on a low until the mixture is uniform and heated up (doesn’t need to come to a boil).

    7. Pour the milk mixture onto the cakes, leaving them to rest for about 15 minutes (or until the sauce is absorbed into the cakes) before serving, topped with a bit of whipped cream (optional).