Currently reading: Robert Musil’s The Man Without Qualities (Part 1) to a plate of peach, apple and almonds. Mama bought me the tea from no place but the Cantata Coffee Company; it’s hibiscus-based, with actual dried bits (instead of ground tea leaves) of apple, orange, carrot, rose, buckthorn, sunflower petals, rhubarb and vanilla.
I used to make these badboys all the time at the very end of uni, as graduation (and summer) drew close; they’re ridiculously easy to make, the fruit stays fresh and juicy on the inside, they’re (relatively) healthy and you can gobble a gazillion of them without feeling very full. Perfect for a cheeky afternoon’s worth of baking, if you’re in the mood.
- 100g flour
- 50g brown, soft sugar (preferably the stuff you use in gingerbread)
- 4tbs oil
- 2tbs syrup
- 1tbs baking powder
- 1/2tbs of soda bicarb
- A pear or two
The best part of these is that you can literally substitute the pear with any fruit (banana and peach work beautifully), and you can use honey instead of syrup. Adding vanilla extract won’t hurt either – or nuts, or whatever’s in your storage cupboard.
- Mix the flour with the soda bicarb and baking powder in a bowl.
- Grate the pear with a cheese grater (you can also cut it into tiny pieces with a knife, but…..effort). You want a lot of it.
- Add the sugar and grated fruit to the above mentioned bowl.
- Add the oil, sugar and syrup to the mix. Mix it well, into nice, fruity dough.
- Put it on a (buttered/oiled) cupcake tray (or in individual forms), bake at 190 celsius for app. 25 minutes.
- Decorate with fruit, sugar, draw squiggles – go for it.
Good morning y’all, and sorry for the radio silence. Things have been hectic lately, and now I have two – or even three – months in front of me of holiday, and am already absolutely bored out of my wits. What I need is a project, a sort of daily mission that transgresses the daily routine of reading, exercise, job applications (for those who don’t know, I am planning on starting a career in HR), and sleep – and I think I’ve just found it.
Two Months of Brunching.
That is literally it. Anyone who knows me knows that I am literally the world’s greatest food enthusiast, brunch being my favourite meal (ever). And so, for the next few months I will try to post a daily brunch here (not just bogging down my Instagram feed), with ingredients, location, and other ongoing fun activities (like reading the Horse & Hound over breakfast tea, or prepping for the morning swim – surprise surprise, in ten days I am off to Greece!).
So kids, enjoy my small creative output, and always feel free to ask about anything you come across. Here is a lovely Greek breakfast from last summer, with a fine matching koulouri; 0% fat Greek yog, fresh mint leaves (off the homegrown plant), a handful of almonds and a peach. Devoured in front of a spectacular Aegean sunrise over Paros.
I thought I’d share, on this dreary clouded day, one of my grandmother’s really naughty (and super easy) cake recipes. Well, it’s like a brownie-cake, but even better. Think the naughtiest-possible chocolate creation, and this is probably the outcome; the name given to this calorific beast is psimeno-apsito, Greek for ‘fried-unfried’, which sort of says it all about the consistency. Happy baking!
- 250g butter
- 6 eggs
- 2 1/2 packs of bitter chocolate
- 3 tbs self-raising
- 1/2 cup sugar
Pre-heat the oven at 200C.
- Break the eggs; separate whites (smaller bowl) and yellows (big bowl) in different bowls. Whisk the whites
- In a small pan, melt the butter
- Mix the sugar, butter, and yellows in the big bowl
- Add the three spoons of flour
- Melt the chocolate with milk/cream in a pan, and add to the big bowl. This is the moment you add some liquor too, if that’s your thing
- Mix the whipped whites into the big bowl
- Butter a baking tray/cake form. Sprinkle it with flour
- Put the chocolatey wonder in the oven for 20min or so
- Take it out, and check the consistency with a knife – the outside should be hard, then immediately spongey – and the inside should be sticky chocolate filling.