VioletOrganics

Weekend spent baking and with my little 5-year old helper it was a lot of fun! Happy Halloween🧡

Hi everyone! I could not resist making one Halloween photo. Enjoy the spooky weekend!
🤎🎃👻

Ricotta cake with blueberries is now being baked in the oven. Favorite recipe in our home💙
Nadychany ricottovy kolac s boruvkami je v troube. Je u nas doma moc oblibeny.

Autumn mood in our home, these bright yellow dahlias keep on shining. Have a lovely day! 🧡

Hello dear all, sharing a bit of a moody vibe through this photo, as we progress into autumn. Although - September has been beautiful here, exceptionally warm and kind. 🌸🌸🌸

Sundays are for baking and for slowing down, have a lovely day!! Are you going to bake today? If yes, do take a snap of it and post to , I would love to see it😉

Good morning and greetings from Crete. We are spending family time here, at the north side of the island. This is my first time in Greece and I know for sure I will have to come back.


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Saturday blooms! Happy weekend to all!!🌸

Hello dear all, sharing a bit of a moody vibe through this photo, as we progress into autumn. Although - September has been beautiful here, exceptionally warm and kind. 🌸🌸🌸

Happy Friday to all! This morning we went to bring our kids to school. It is only a very short
walk, all the four of us walking hand in hand. Short and meaningful moment.
As I stepped outside of the house I looked around. The street was quiet and the sun was beautiful, still very low and mild. I could smell and feel autumn. Beautiful September days this year.

I know that autumn season must be here when these mornings appear more often. The leaves haven’t turned their color yet. But from now on, the scenery will change fast….

Hello to all! Here is a recipe share for the weekend:
It is a recipe for Baba ganoush.
It is a delicious dip made from roasted eggplants. It’s creamy, savory, and perfect to enjoy with a side of freshly chopped veggies or flatbread.
Recipe:
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2 medium eggplants
3 tablespoon tahini paste
2 tablespoon extra-virgin olive oil
1 - 2 tablespoon lemon juice
1 garlic clove, minced
salt to taste
1 tablespoon pomegranate seeds &
Parsley or coriander for garnishing
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Cooking instructions:
Drizzle the eggplants with some olive oil and bake in the oven untill they are soft and collapsed in the middle. Turn them half way through baking.
Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants and then
mash them up further with a fork. Add in the tahini, lemon juice, olive oil, garlic, salt. Give everything a good stir to combine.

Transfer the baba ganoush into a serving bowl and garnish with parsley or coriander as well as pomegranate seeds and a drizzle of olive oil.

Hurray for Friday evening!! Have a great weekend ahead😉