‘10 hours of sleep, slow breakfasts & countryside fresh air’

Last weekend was all about cozy knits, warm cups of tea, fresh autumn air and peaceful countryside surroundings. We spent a wonderful few days at the countryside with my nephew and sister in law, letting nature do it’s magic. We spent time outdoors, went picking for mushrooms in the forest, warmed up in the sauna and made delicious food. I slept for 10 hours straight and in the morning, we cooked some pumpkin cinnamon toast, letting the kitchen linger of autumn sweetness.

We caramelized carrots with honey and pistachios and made an endive, qvinoa and fig salad to accompany them.

Pumpkin toast

Preheat the oven to 190 c. degrees.

In a saucepan, add some butter and cook little chunks of pumpkin. Add some cinnamon, black pepper and a pinch of salt. Add a bit of water if the butter sticks to the bottom. Cook for about 10minutes.

Place the pumpkins onto a baking tray and in the oven for about 20minutes until the pumpkins are lovely and golden and slightly mushy and crispy on the sides. It will make your kitchen smell beautiful, it certainly got the attention of my nephew as he kept asking what good smell was in the kitchen.

Once ready, “mush” the pumpkin pieces (with a fork) on some toasted rustic bread, add some toasted pecan nuts on top, along with a few blueberries and herbs of choice.