Victoria’s Birthday


 Butternut Squash, Cranberry, Quinoa Salad

Tomato Pesto Flatbread

Pear and Blue Cheese Flatbread

Molten Chocolate Cake with Matcha Coconut Icecream


Butternut Squash, Cranberry, Quinoa Salad

Original recipes from Little Broken


  • 2 butternut squash, cubed (bite size pieces)
  • 3- 4 tbsp olive oil
  • vegetable spice
  • 2/3 cup dried cranberries
  • 2/3 cup red onion, diced
  • 4 cups quinoa
  • 6 tbsp pumpkin seeds

For the dressing:

  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tsp mustard
  • 1 tsp honey
  • 1 clove garlic, minced
  1. Preheat the oven to 400F.
  2. In a large bowl, toss the butternut squash with olive oil. Season vegetable spice or salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned, turning once.
  3. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa in 1 1/2 cups water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed (about 20 minutes).
  4. Mix together all dressing ingredients.
  5. To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste. Chill in the refrigerator for couple hours and serve.

Emma’s Notes: This recipe can easily be halved for a smaller portion but it will also keep in the fridge for days! I doubled the salad ingredients but kept the dressing the same. 


  • 4 naan bread
  • quinoa pizza dough
  • pesto tomato topping
  • pear and blue cheese topping

Quinoa Pizza Dough

Original recipe from Simply Quinoa


  • 3/4 cup quinoa
  • 1/4 cup water
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  1. Soak the quinoa in water, covering it by at least 1″, for 6 – 8 hours.
  2. Preheat oven to 425 F. Line a 9″ x 13″ pan with parchment paper and drizzle one tablespoon of oil in the center. Spread around until evenly coated and set pan aside.
  3. Thoroughly rinse quinoa, then add to a blender or food processor. Add water, baking powder, salt and remaining olive oil, and blend on high until smooth and creamy.
  4. Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 minutes until browned and edges are crispy.

Tomato Pesto Topping

Original recipe from Broma Bakery



  • 2 x 40g package of basil
  • 1/4 cup olive oil
  • 3 heaping tbsp parmesan cheese, shredded
  • 2 tbsp pine nuts
  • 1 1/2 tsp lemon juice


  • 2 – 4 heirloom tomatoes, sliced
  • 250g fresh mozzarella, sliced
  1. In a small blender, pulse all pesto ingredients until nearly smooth.
  2. Line baking sheet with parchment paper. Place naan bread on top.
  3. Pour pesto onto naan bread, spreading it evenly with the back of a large spoon.
  4. Place sliced mozzarella on top of pesto, spacing it evenly around the pizza. Top everything with tomato slices.

Emma’s Notes: There was lots of leftover pesto, ended up using it on 2 more pizzas later. I used kumato and regular tomatoes. Heirloom tomatoes aren’t available this time of year.

Pear and Blue Cheese Topping

Combined recipes from Place of My Taste and Recipe Runner


  • 1 medium onion, chopped
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. olive oil
  • 1 pear, sliced
  • handful blue cheese, crumbled
  • 1/4 cup gouda, shredded
  • handful fresh spinach
  1. Heat olive oil in a pan and add sliced onion and vinegar.
  2. Caramelize them together for about 8 minutes.
  3. Spread onion mix to the naan bread, top with pear slices and sprinkle with gouda and blue cheese crumbs.
  4. Arrange some fresh spinach leaves on top.

Once assembled:

  1. Bake at 435F for 6-8 mins, until cheese melted and tops slightly browned.
  2. Serve immediately.

Molten Chocolate Cake with Matcha Coconut Icecream

Molten Chocolate Cake

Original recipe from Emma’s cookbook


  •  1 cup flour
  • 1/2 cup white sugar
  • 3 tbsp cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp butter, melted
  • 1 tsp vanilla
  • assorted berries


  • 1 3/4 cups hot water
  • 1/2 cup brown sugar, packed
  • 1/4 cup cocoa powder
  1. Preheat oven to 350F. Grease 8-inch square pan.
  2. In a bowl, mix together dry ingredients, until well blended. Add milk, butter, and vanilla; stir until just combined.
  3. Scrape into pan and level.
  4. Whisk together all sauce ingredients. Slowly pour on top of batter.
  5. Bake for 30-35 minutes, until batter as risen above sauce and the top has browned.
  6. Cut cake into 6 portions and transfer to bowls. Top with sauce from pan, berries and Matcha Coconut Icecream

Emma’s Notes: This is a recipe I have been making since high school. It’s fast, easy, and surprisingly low in calories for a dessert.

Matcha Coconut Icecream

Original recipe from Bigger Bolder Baking

  • 3 can (13.5 oz) full-fat coconut milk
  • ⅔ cups sugar
  • 3 tsp vanilla extract
  • 2 tbsp of matcha (green tea) powder
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferably overnight. (Be sure to store upright, do not tip or shake)
  2. Empty the contents of the other can of coconut milk and sugar into a saucepan. Whisk over medium heat until dissolved. Gently simmer, uncovered, until the milk is thick and has reduced by half, 30-45mins. Remove from heat and let cool completely.
  3. Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater or mixer, whip up the coconut cream on high speed until it’s light and fluffy, 3-4 minutes.
  4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
  5. Mix in the matcha powder and vanilla.
  6. Transfer to a lidded container and freeze for 4 hours or overnight.Before serving, let sit out at room temperature for a few minutes to make it easier to scoop.

Emma’s Notes: I choose the wrong brand of coconut milk, the only ingredients in the can should be coconut and water. Mine had guar gum, this prevented the coconut cream and water from separating. There are other brands that use other additives that also prevent separation.

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