After a month of winding roads, lush mountains, unbelievably turquoise lakes and sheep covered hills we are now in Melbourne. Our little campervan adventure on New Zealand sure was pretty unreal. We had the most beautiful and magical nature experiences combined with all the crazy shit that happens when you cram two adults, a 4-year old and a baby inside a minivan (why didn’t anyone warn us that there is no storage space in those vans…). But it was all fun! And right there, in between two car seats, a bag of dirty laundry, a floor covered in spilled out chia seeds and a fire larm that constantly was playing tricks on us, this happened! (PS. forget everything I might have said previously about getting married.)
We also had two breakfast events at Little Bird Organics in Auckland. We had so much fun, thank you to everyone that came!
One of our favourite things with the trip was to stop at the small farm shops with honesty boxes along the road and pick up homegrown boysenberries, vegetables, manuka honey and eggs. It was really fun and challenging to cook in our mini campervan kitchen. We basically only had one frying pan, one pot, one mixing bowl and a knife.
Most mornings and evenings on the south island were pretty cold so we started the day with warm oat porridge and ended it with warm turmeric milk and star watching. On our dinner repertoire was improvised curries, farmer’s frittatas, bean & quinoa salads and simple rye bread sandwiches.
This is a little video we did on the road. We cooked a frittata only using produce that we got from the local farmers. Even the sheep’s feta cheese was handmade by one of the farmers. Click here to read the full recipe on our youtube channel.
We are in such a good mood today that we wanted to give you two recipes for the price of one! So we are also sharing our Root & Spinach Frittata Muffins here below.
These frittata muffins are pretty useful and really uncomplicated to make. You just fill up muffin cups with whatever vegetables and cheese you prefer, top them with beaten eggs and bake. Here we have made them using roasted roots, goat’s cheese and spinach. Sure, it’s an extra step to roast the roots but it is definitely worth it, as they add a delicately sweet flavour and nice texture. The proportions in these frittatas are heavy on the vegetables because that is how we roll. If you are in a rush you can also just add some raw tomatoes, spinach and broccoli instead of the roots.
1 small/medium sweet potato
4 small parsnips (350 g)
1/2 small butternut pumpkin
1-2 tbsp cold-pressed olive oil or coconut oil
10 free-range eggs
3 sage leaves, finely chopped (+ more for garnish)
100 g goats cheese, crumbled
6 large spinach leaves, torn in pieces
sea salt and black pepper
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