This simple, hearty savoury tart is perfect for simple weeknight dinners or an easy meal that wows guests. The true Parmigiano-Reggiano cheese speaks for itself, and mixed with eggs and heavy cream makes the perfect base for the minced beef and green pea filling. You can stick to the basic quiche crust, or flavour it with a bit of turmeric and black pepper for the colour, health and fun. Serve the quiche with a simple salad and a glass of medium-body red wine, such as Cotes du Rhon. Adding garam masala to the ground beef has brought out the best flavour of the meat and add a little sweet hint to it. If you don't have the spice blend, use curry powder instead.

Turmeric Crust	Filling
225 g Refined spelt flour 1/2 tsp Turmeric powder A large pinch of black pepper powder Pinch of sea salt 130 g Butter, diced 2 Egg yolks 1 tbsp Ice cold water	200 g Ground beef 1 Garlic clove, minced 2 tsp Garam masala 120 g Green peas, fresh or frozen (thawed) 2 Medium eggs 180 g Heavy cream 1 tbsp Dijon mustard Salt and black pepper 50 g Parmigiano-Reggiano, grated 2 tbsp Fresh flat parsley, chopped

1. To make shortcrust pastry, place flour, turmeric powder, black pepper and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for an hour to rest.
2. Preheat oven to 200C/400F. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin with the pastry, trimming any excess. Prick the base all over with a fork, then chill for 15 minutes.
3. Line with baking paper, fill with pastry weights or beans or rice, then blind bake for 12 minutes. Remove the baking paper and weights (or beans/rice), then return to the oven for 5-6 minutes until golden.
4. Meanwhile brown the ground beef and minced garlic in a skillet over medium heat, stirring to break up the meat. This should take about 5-8 minutes. Remove from the heat. Drain off any excess fat. Stir in garam masala and green peas.
5. In a medium bowl, stir together the eggs, cream, and mustard. Season. Stir in grated Parmigiano-Reggiano, and chopped parsley.
6. Scatter the browned ground beef and peas over the base of the tart, then pour over the egg mixture. Bake for 25-30 minutes until just set.

This almond spelt butter cake, inspired by Pauline from Happy Retiree's Kitchen and Küchengötter, is a basic butter cake made with a few of ingredients – the key being the quality Irish grass-fed butter. It's quick, simple and the result is a moist and tender butter cake. All you have to do is to dump all the ingredients in your mixing bowl and beat until creamy and combined. Nothing gets easier than this recipe. Serve it however you like with icing sugar dusted over, crème Chantilly or lemon icing.

150 g Kerrygold butter, softened 3 Medium eggs, at room-temperature 1 tsp Vanilla extract 90 ml Almond milk, at room-temperature (or regular whole milk) 130 g White sugar 50 g Potato starch (or cornstarch) 50 g Blanched almond flour 100 g White spelt flour 3 tsp Baking powder 1/4 tsp Salt Icing sugar, to dust

1. Preheat oven to 180C/350F (fan-forced is not recommended). Butter and line a 22x11x8 cm loaf pan with parchment paper. Set aside.
2. Place all the ingredients, except the icing sugar, in the bowl of an electric mixer. Beat slowly at first to combine, then increase speed to medium and beat for 4 minutes until thick and creamy.
3. Pour the cake batter into the prepared loaf pan and sprinkle some chopped almond over if desired. Bake in the oven for 45-50 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool completely on a wire rack, then dust with icing sugar and serve.

There are few things more delicious and satisfying to eat than fresh, fluffy scones straight from the oven. White chocolate and latte macchiato make these light, buttery and fluffy scones especially tempting and satisfying. Serve them while still warm slathered with luxurious whipped mascarpone and fresh seasonal berries for an ultimate breakfast or over a cup of tea or coffee anytime you feel like treating yourself!

250 g White spelt flour 30 g Bourbon vanilla sugar (Dr. Oetker) 1 tbsp Baking powder 1 capsule Latte Macchiato (EXPRESSI from ALDI) 1/4 tsp Pink salt 90 g Cold kerrygold butter, diced 130 ml Whipping cream (plus more for the topping) 1 Medium egg 100 g White chocolate, chopped into chunks Whipped mascarpone, to serve Fresh strawberries, to serve

1. Line a large baking tray with parchment paper, set aside. Preheat the oven to 200C/400F.
2. In a large bowl add spelt flour, vanilla sugar, baking powder, latte macchiato and sea salt. Stir to combine.
3. Cut in cold butter and using a pastry cutter or your hands/fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Add in cream and egg and stir until until mixture comes together (do not over mix). Add in white chocolate chunks and mix until evenly distributed.
4. Turn dough out onto a well-floured work surface and form into a round circle about 25cm in diameter. Transfer the circle of scone dough to the prepared baking sheet. Cut into 6-8 equal wedges, then separate wedges and arrange them evenly on the baking tray.
5. Brush the top of the scones with extra cream and bake in the preheated oven for 20-22 minutes until scones are nicely golden. Serve them with whipped mascarpone and strawberries.

Friands are small almond cakes, which are also known as financiers in France. They are moist, chewy, rich and perfectly dense. You don't need a special oval Friand pan to bake these, a standard muffin tin would work just fine. This recipe makes about 10 standard muffins or 6 rectangles (10x6.5x4cm). Coffee friands are the perfect accompaniment to your mid-morning or afternoon break. The remaining friands can be kept in an airtight container for up to 3 days or frozen for a month.

185 g Butter, chopped 125 g Almond meal 220 g Confectioners' sugar 75 g White spelt flour 1 tbsp Ground coffee powder 6 Egg whites, lightly beaten until frothy Confectioners' sugar, for dusting

1. Preheat oven to 180C/350F. Brush six 140ml capacity non-stick mini loaf pans (or 10 regular muffin cups) with melted butter to lightly grease.
2. Melt the butter in a saucepan over a medium-low heat, then simmer for 5 minutes until golden brown (take care not to burn). Cool slightly.
3. Combine the almond meal, confectioners' sugar, white spelt flour and coffee powder. Whisk the egg whites until frothy. Add to the dry ingredients, with the butter. Stir until just combined.
4. Divide the batter among prepared pans. Bake for 25 minutes or until a skewer inserted in the centre comes out clean.
5. Set aside in the pans for 5 minutes before turning onto a wire rack to cool. Serve dusted with a little extra sifted confectioners' sugar, if desired.

This healthy carrot soup spelt loaf is a super simple and easy quick bread recipe featuring leftover orange carrot soup, desiccated coconut flakes and cream nougat Baumstamm (a type of German Christmas candy with nougat and dark chocolate). It comes together in no time and the result is a perfectly tender, super moist and flavourful carrot bread. It is the perfect treat to enjoy with your morning coffee or as a a quick snack.

200 g White spelt flour (Dinkel #630) 50 g Desiccated coconut flakes, lightly toasted 7 g Baking powder 4 g Baking soda 1/2 tsp Ground ginger 1/2 tsp Ground cardamom A pinch of salt 480 g Leftover orange carrot soup 50 g Egg 100 g Cream Nougat Baumstamm (Nougat with dark chocolate coating) Carrot tops for topping 1 tbsp Butter, softened

1. Preheat oven to 180C/350F. Line a 22x10x7cm loaf pan with parchment paper. Set aside.
2. Whisk together spelt flour, coconut flakes, baking powder, baking soda, spices and salt in a bowl.
3. In another mixing bowl, stir together the carrot soup and egg until well combined. Stir dry ingredients into wet until just combined. The batter will be thick.
4. Spoon half of the batter into prepared pan and place the cream nougat candy in the center. Cover with the remaining half batter. Smooth the surface and top with a few of carrot tops.
5. Bake in the middle of oven until a toothpick inserted into center comes out clean, about 45-55 minutes. Remove and brush the top with softened butter. Let cool slightly in pan, then turn out onto a wire rack to cool completely.

To yield the best result, use a Dutch-Oven with a tight-fitting lid. If you don’t have one, use an oven-proof, heavy duty pot with a lid. Baking the bread with a lid on traps steam inside the pot, creating the perfectly crispy crust. The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 3 days.

No Knead Craisin Pecan Bread

adapted from taste of home

300 g Organic bread flour 200 g Whole spelt berries, finely milled plus additional for dusting work surface 30 g Coconut sugar 10 g Fresh yeast, crumbled 1 tsp Ground cardamom (or cinnamon) 1 tsp Black salt 80 g Craisins 80 g Pecans, toasted and roughly chopped 480 ml Water (21C-24C / 70F-75F)

1. In a large bowl, whisk bread flour, whole spelt flour, coconut sugar, yeast, cardamom and salt. Stir in craisins and pecans. Add water to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until bubbly and doubled, 7-8 hours. I left the dough, covered with a plastic film, in the fridge for 16 hours and 4 hours on my kitchen counter at room-temperature.
2. Preheat oven to 230C/450F. Place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn the dough onto a generously floured surface. Using a dough scraper, quickly shape into a round loaf. Gently place on top of a piece of parchment.
3. Using a sharp knife, make a 1/4 in. deep slash across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover and bake for 25 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.