Quiet Days In The Countryside | Daily Routines, Gardening & Cozy Moments

These autumn days were filled with time in our hillside garden, lots of puppy cuddles, baking apple bread, making creamy apple soup, and preparing homemade herbal salt. There’s something about this time of year that reminds me that every ending makes room for a new beginning. Cinnamon Apple Bread: 3 apples 2 tsp ground cinnamon 150 g (¾ cup) sugar 100 g (1 cup) walnuts, optional 200 g (¾ cup + 1 tbsp) plain yogurt or sour cream 300 g (2½ cups) all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 pinch salt 2 large eggs, at room temperature 80 ml (⅓ cup) canola oil or other neutral vegetable oil 1 tsp vanilla extract 25 g (2 tbsp) sugar 1 tsp ground cinnamon Instructions: 1. Preheat the oven to 390°F (200°C). 2. Peel and dice the apples, add cinnamon and sugar. 3. Whisk together the flour, baking powder, baking soda, and salt. 4. In a separate bowl, mix the yogurt, eggs, oil, and vanilla. 5. Add the dry ingredients to the wet and gently mix. 6. Pour the batter into the pan and add the apples on top. 7. Sprinkle with cinnamon sugar. 8. Add walnuts. 9. Bake for about 60 minutes, or until done. Creamy Parsley Root Soup with Apple & Broccoli: 2 tbsp olive oil 1 onion 1 apple (peeled), cored, and diced 150 g (about 1 cup) potato, peeled and diced 150 g (about 1¼ cups) parsley root, peeled and diced 150 g (about 1½ cups) broccoli, cut into florets 150 ml (⅔ cup) dry white wine 600 ml (2½ cups) vegetable broth 1 bay leaf 100 g (about ½ cup) heavy cream Handful fresh lovage 1 tbsp crème fraîche 2 slices bread or baguette, diced Pinch of salt Pepper Nutmeg Instructions: 1. Peel and dice the onion, apple, parsley root, and potato. Cut the broccoli into small florets. 2. Sauté the onion in olive oil until soft. Add the apple, potato, parsley root, and broccoli and cook for another minute or two. 3. Pour in the white wine, then add the vegetable broth and bay leaf. 4. Simmer for 25–30 minutes. 5. Meanwhile, toast the diced bread in a little olive oil until golden. 6. Remove the bay leaf, stir in the heavy cream and a few lovage leaves, then blend until smooth and creamy. 7. Season with salt, pepper, and grated nutmeg. 8. Serve with a spoonful of crème fraîche, crispy croutons, and a few fresh lovage leaves on top. Lovage Salt: 2 handful fresh lovage or basil 150 g Salt (¾ cup) Instructions: 1. Combine everything and blend until finely chopped. 2. Dry in the oven at 60°C (140°F) for about 2 hours. 3. Blend again until fine, then transfer to a clean, dry jar. Music: Artlist Filmed & Edited: Owning Hills ____ You can find me here: • Instagram -   / owninghills   • TikTok -   / owninghills