fter a long time, the deer is back with a a new recipe. It's been half a year or so from the last time we got in the kitchen to make something for the blog. These months the three of us were busy and so we didn't have the time to cook or bake something delicious for the deer. Getting back in the the kitchen felt so fun and creative. For our comeback we chose to give you one of our favorite food recipes. It's more like an appetizer but when you have not so much time to cook and you want something really delicious, these bruschettas are the best choice. In the recipe below we are just writing the ingredients you will need and not the exact dosage, because this depends on your appetite and on how many servings you want. Also, you can add any ingredient you want and have in your fridge (olives, dried tomato, peppers). It's so nice when a recipe allows you to experiment with the things you have in your fridge, isn't it?!
unday brunchin'. Our favorite new
column on the blog! Sunday is the only day the three deers manage to gather
together at home. What's better than celebrate it with a big, easy and
delicious brunch?! This Sunday we chose something savory. A savory cake with
feta and some raisins, for the sweet-salty balance. We love this combination!
We love how soft and moist it is. It's not like bread or cake, it's something
different! You have to try this out! Definetely! It's the perfect cake for
brunch, for school/job or even for parties. The original recipe belongs to
Rachel Khoo! She chose goat's cheese, prunes and pistachios but we prefered it
in a more greek way. 
