Tarte Soleil


Cooking one Friday evening with friends resulted in the really pretty and super yummy Tarte Soleil! Sundried tomatoes and kalamata olives #tapenade in puff pastry, artfully cut and twisted to yield this show stopping appetizer. What does Pinkie’s Farm have to do with it? Well, it comes with a yogurt cheese dip which complements the tarte’s strong flavors. Pretty easy to make: you just need a friend that is careful with her hands. 🙂

We got the recipe from Smitten Kitchen, one of our favorite cooking blogs. Because her blog entries contain  A LOT of information, we’re reprinting her recipe here (with our comments in italics):

Tarte Soleil

1/2 cup sundried tomatoes in oil, drained
1/3 cup pitted kalamata olives
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too (we used dried rosemary)
1 large garlic clove, peeled
1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed
Salt and freshly ground black pepper or red pepper flakes to taste

(We weren’t too strict in following the quantities, and it turned out delicious. This tarte is pretty forgiving. We’ll probably try a nutella one and drink it with our milk 🙂 )

2 packages puffed pastry (leave in fridge overnight to thaw) – We used Pampas puff pastry, in sheets already, from Santis.
1 egg yolk beaten with 1 teaspoon water (for egg wash)
1 tablespoon sesame or poppy seeds to sprinkle (optional)


We totally skipped this and made our labneh, using our yogurt cheese, lemon juice, EVOO, smoked Maldon Salt and ground pepper.
6 ounces feta, crumbled
2 ounces cream cheese, cold is fine
1/3 cup olive oil
2 tablespoons lemon juice
Coarse or kosher salt, to taste (changed from 1/2 teaspoon, which could be overkill if your feta is very salty)
Freshly ground black pepper

Make the filling: Blend ingredients in a food processor until finely chopped and spreadable. Mixture will be thick. You can thin it with more olive oil if needed, but no need to make this thin like a sauce. Adjust seasonings to taste. Set aside.

Heat oven to 350 degrees.

Assemble the tart: Roll first package puffed pastry flat on a large piece of parchment paper or reusable baking mat into a 12-inch circle; use a 12-inch round plate or bowl to mark the size for a clean cut. Repeat with second dough, setting one aside in the fridge until needed.

Place first round on a parchment- or nonstick mat-lined baking sheet. Spread with filling to all but 1-inch from edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up.

Remove glass. Place finger near center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry and sprinkle with seeds, if desired.

Bake for 30 to 35 minutes, until golden brown all over.

Meanwhile, make whipped feta dip: Blend all filling ingredients in a blender or food processor until smooth. Adjust seasonings to taste. Place in bowl for dipping.

Remove tart from oven, let cool on baking sheet for 10 minutes then transfer to a serving platter. Tear off rays of sun, dip in whipped feta; repeat as needed.

Christmas Labneh Balls


An easy yet festive appetizer for your Christmas dinners are these labneh balls. Made from our yogurt cheese, they’re healthy because they’re high in protein and low in sugars. Make them your own by adding your own choice of herbs, a dash of EVOO and that extra Christmas zing of red chili flakes. Shaping them into balls is easy-peasy – just use an ice-cream scooper! Great on crackers or with veggie sticks. Oh, and did we mention this is super keto-friendly? 🙂

Herbed Yogurt Cheese With Pistachios

Schmear your bread (toasted of course, for that crunch!) with this luxuriant spread resplendent with fresh flavors: yogurt cheese, lemon zest, EVOO, fresh basil (and other herbs, if you have), a dash of paprika, pink Himalayan salt, and chopped pistachios (just because they were there). Also known as labneh, yogurt cheese is a thicker version of Greek yogurt, which spreads like cream cheese but with the tang of yogurt. It’s rich and creamy, yet not cloying like cream cheese.

The same way you top your Greek yogurt with fruits and granola for your breakfast bowl, you can top your yogurt cheese with savory items: herbs, spices (ooh, I love smoked salt!)….this list is endless! And did I mention that this is so healthy and full of probiotics and protein? 🙂

Breakfast Bowl Challenge Winners

@camgavino’s breakfast bowl was made with Greek yogurt, soy milk, chia seeds, granola, and mangoes.


@ruuuuthsrno has the right idea – breakfast food IS the best. Her bowl had chia seeds, granola, bananas, flax seeds, and Greek yogurt.


@hannahjarmin90 had this bowl of goodness filled with frozen bananas, mangoes, chia seeds soaked in low fat milk, kiwis, and flax seeds.


Thank you to everyone who joined our Breakfast Bowl Challenge last month and submitted inspiring breakfast creations using the products of Pinkie’s Farm, Take Root and The Healthy Grocery. Our 3 winners are posted here with their creative entries and their contents.

Hope this inspires everyone to eat a healthy breakfast everyday! Delicious and nutritious ingredients are easily available.

Buttermilk Cake Donuts

Cake donuts are heavier and denser than regular bready donuts so don’t expect the same product as your favorite Krispy Kreme.

This recipe is from NYTimes by Alison Roman. See the recipe (and video) here.



  • 4 cups/960 milliliters vegetable oil, for frying, plus 3 tablespoons
  • 2 ⅔ cups/339 grams all-purpose flour, plus more as needed
  • ½ cup/101 grams granulated sugar
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon kosher salt
  •  teaspoon ground nutmeg
  • ½ cup/113 grams sour cream
  • ½ cup/120 milliliters buttermilk
  • 1 large egg plus 1 large egg yolk


  • 2 cups/204 grams confectioners’ sugar
  • ¼ cup/60 milliliters buttermilk, milk or water, plus more as needed
  • ¼ teaspoon vanilla extract
  •  teaspoon kosher salt
  •  Sprinkles, toasted coconut flakes or chopped nuts, such as pecans, pistachios or hazelnuts (we used almond flakes and pistachios)


  • 1 ½ cups/185 grams confectioners’ sugar
  • ½ cup/47 grams cocoa powder
  • ¼ cup/60 milliliters buttermilk, milk or water, plus more as needed
  •  teaspoon kosher salt
  •  Sprinkles, toasted coconut flakes, flaky salt or chopped nuts, such as pecans, pistachios or hazelnuts


  1. Make the doughnuts: Heat 4 cups/960 milliliters of oil in a large heavy bottomed pot (preferably wider than taller) over medium heat to 375 degrees.
  2. In a large bowl, whisk together flour, sugar, baking powder, kosher salt and nutmeg.
  3. In a medium bowl, whisk together sour cream, buttermilk, egg, egg yolk and 3 tablespoons oil. Add the wet ingredients to the dry, using a wooden spoon to gently mix just until a dough comes together (you want to keep it rather shaggy; do not overwork the dough).
  4. Transfer dough to a floured work surface and knead 4 or 5 times, just until no wet or dry spots remain, sprinkling in additional flour as necessary (dough should feel supple but not wet).
  5. Pat dough (no need to use a rolling pin here) to a thickness of about ¾-inch. Using a 3 1/8- to 3 1/4-inch ring cutter, punch out as many circles as you can. Using a 1 ¼-inch ring cutter, punch out the center of each circle. (Dipping the rings in flour before each cut helps to avoid sticking.) The scraps of dough can be gathered and gently pressed again two more times to cut the rest of the doughnuts, continuing to flour your work surface as needed.
  6. Working in batches, gently lower doughnuts into the oil (no more than 4 or 5 at a time). Fry on one side until deeply golden brown, about 2 minutes. Flip with tongs or a skimmer and continue to fry until golden brown and cooked through, another 2 minutes.
  7. Drain doughnuts on a wire rack lined with paper towels and proceed with remaining doughnuts, making sure the oil returns to temperature between batches.
  8. To make the vanilla glaze: In a medium bowl, whisk together powdered sugar, buttermilk, vanilla extract and salt until no lumps remain. Add additional buttermilk if necessary, 1 tablespoon at a time, to thin the glaze.
  9. Remove paper towel from wire rack. Dip each doughnut into the glaze on one side, letting excess drip back into the bowl, and return it to the wire rack. Sprinkle immediately with sprinkles, chopped nuts or toasted coconut.
  10. To make the chocolate glaze: In a medium bowl, whisk together powdered sugar, cocoa powder, buttermilk and salt until no lumps remain. Add additional buttermilk if necessary, 1 tablespoon at a time, to thin the glaze.
  11. Remove paper towel from wire rack. Dip each doughnut into the glaze on one side, letting excess drip back into the bowl, and return it to the wire rack. Sprinkle immediately with sprinkles, flaky sea salt, chopped nuts or toasted coconut.

Acai Pops!!


Frozen Yogurt with Raw Acai. Make your healthy snack filled with creativity! 😄
– Strawberry Yogurt (Pinkie’s Farm)
– Raw Acai (The Healthy Grocery)
– Natural Oats
– Honey
– Blend all the ingredients.
– Pour it in the popsicle mold.
– Freeze overnight.
Thanks to no added sugar, we have a super healthy, refreshing tasty snack. Made with 100% natural and fresh ingredients. 👍
#HealthySnack #FroYoPop #PinkiesFarm

Yogurt Cheese For A Healthy Snack


Our #yogurt #cheese is wonderfully versatile as a dip or spread, and #healthy too! No sugars, no preservatives, and full of healthy #probiotics. Keep it simple like this: yogurt cheese, good olive oil (that heavenly smell!!), salt, and pepper. Or add spices and herbs for more ooomph! I personally add a squeeze of lemon or lemon zest because i like it a bit tangy. Anyway you choose, it’s dreamily creamy, but not cloying or chokingly thick. Great as a snack on bread or veggie sticks. PM for other ideas we’ve tried (but haven’t posted yet) or google labneh for other ideas.

Breakfast Bowl Challenge: Are You Up For It? Last Day Tomorrow!


What’s your favourite breakfast bowl? Get a chance to win and make your own yogurt bowl using: Take Root’s banana chewies and champorado granola with Healthy Grocery’s raw acai!

1. Follow @takerootph @pinkiesfarm @thehealthygrocery
2. Like this photo and tag 3 friends
3. Post a photo of your most blissful breakfast bowl idea, and tell us a little something about it or share the recipe in your caption!
4. Don’t forget to tag us and use the hashtag #BfastBowlChallenge
The contest will run from September 15 to 22. Open to Metro Manila residents only. Good luck! 💙