It’s already been 8 days since spring officially started, and oddly enough I spent most of my weekend curled up with a book and a glass of wine, reading by the window because there was hardly any sun, and it poured cats and dogs most of saturday and all of sunday. Not that I’m complaining, rainy weather is my favourite kind. In my opinion, summer is a month (or two) too long here in Mexico. But spring is my second favorite. Because spring means seafood, rosé and sunny terraces. And light dresses and a friendly sun, not a scorching-I-feel-menopausic-one. And that’s exactly why I prepared this recipe for the weekend, because it’s the perfect meal to enjoy on this time of the year. It’s fresh, mexican, delicious, and healthy.
I’ve raved about amaranth as a substitute for breading before, right here, and this time I won’t do it again. Instead I’ll rave about the colourful, yummy combination that’s purple cabbage, with avocado, cilantro and different favoured tortillas. But as if all of those together weren’t enough, why not top it off with a scrumptious spicy mango sauce? Still not enough? Then a second, creamy labneh and cilantro dressing will make absolutely everyone happy. You can dress your tacos with either of the sauces, or as one of naughty guests did, mix them both in the same taco! However you eat them, make sure you have plenty of tortillas, because you’ll probably end up having one too many tacos. (As is usually the case with tacos, of any kind)
Recipe after the jump.
Recently I’ve had a ton of birthdays. I don’t know why, but March seems to be a popular month amongst people near me to turn older and remind me that in a few more months I will also be adding a year to my belt. This of course, after you’ve passed the 25 mark, is always catastrophic. And while I know that I’m not ancient and that not only the blogging world but the world in general is full of articles praising your late 20’s and telling you how it’s the best time of your life, it still panics me a bit to be reminded I’m also getting older. But. Birthdays also remind me that I have an excuse to eat tons of dessert, have too many drinks and in general be merry. Because as we get older our celebrations evolve with us, and, to my great enjoyment, increasingly involve better food and more importantly, more dessert. (And thankfully, more wine and less tequila shots). But the truly great thing about birthday desserts, is that you get to enjoy them like a little kid, because when you get a killer combo of sweet ingredients that take you back to that very first birthday when you put bananas and chocolate in your mouth, and realised the world was in fact a great place worth making a life in, we all become little kids. And in that moment the crow’s feet round your eyes are purely from smiling. (Except for those unfortunate souls who don’t like chocolate.). This tart, with it’s chocolate ganache, fresh bananas, toasted almonds and whipped cream topping, will actually make you wish you had even more reasons to feel old, just so you could whip one up once a week.
Note: while this tart is very easy to make, if you’re not comfortable making tart shells or are in a hurry, feel free to swap the one in the recipe for a store bought one. Just make sure it’s chocolate! Recipe after the jump. Continue reading
Well hello there! I know I disappeared for over six months and that I am shameless. But it wasn’t only a disappearance from the foodieblogosphere, (yup, that’s a word) I also had to momentarily ditch my faithful kitchen. This was however, all for a good reason. I’ve been working like crazy on a new project and I just simply didn’t have the time to cook anything more elaborate than a sandwich or the occasional birthday cake. The project in question, which took me away from my whisks and bowls of sugar, is the just-launched art & design store, wolfrikdesign.com. I am so excited about it I haven’t even missed my kitchen-aid! (*gasp*) It’s all about finding unique artists & designers, curating the store, designing everything…..and so on. Please be sure to go check it out! You’ll make me very very happy. But back to the kitchen note, now things have settled a bit and I have some time (and mental space) to get my hands covered in flour and to increase my calorie count. And to debut, here are some garlic-parmesan butterflake rolls to get started. They are similar to monkey bread, but instead of chunks they’re made up of slices. These rolls are great for an italian inspired lunch, I recommend you serve them with olive oil and balsamic vinegar for dipping. The soft dough soaks it right up, mixing with the garlic and parmesan for gooey goodness in your mouth. Garlic-parmesan is no brainer, so go and get this super easy and impressive recipe going!
Recipe after the jump ->
My ankle (which has been out of order on and off this whole year) is finally healing a little bit. Which means I can start running again. And even though I haven’t done more than 20 minutes on the treadmill and I’m not allowed to jump yet (I know. It’s catastrophic) I can make energy bars. These delicious little squares will satisfy your morning sweet tooth while giving you a full energy boost; they’re made of oats, which are a great source of slow-release energy and fiber. Almonds, your classic super food (is there any body system they’re not good for?). Raisins, full of the good kinds of sugar to give you an up and which also help absorb vitamins and proteins, along with promoting a healthy digestive system. Flaxseed, also for great digestion but adding omega-3 and tons of other good side-effects such as fighting liver disease and lowering cholesterol. Cocoa powder, which is suspected of boosting endorphins and serotonin (aka, make you happy!) apart from being highly antioxidant. Wrap all of these up with some honey (which has, apart from all it’s other properties, been proven to increase athletic performance and reduce recovery time) and you get ultra healthy, sugar free bites of delicious fitness. I cut up mine small because I like bite-sized things, but feel free to turn these into bars to take on the go, or to add some protein powder! Read more for the recipe.
Some things are just universally loved. Like finding money in your pockets or banana muffins for breakfast. Other things are universally hated, like smashing your little toe against a table, or mondays. Most people find mondays truly horrible; it’s the day they have to get up early again, go to work, and accept the fact that there are five more days of the same before the weekend comes again. I, on the other hand, happen to be a complete lunatic and absolutely love mondays. And don’t get me wrong, I love weekends as well… but they just take a huge toll on my doing-things-I-love-on-my-own schedule. For example, I can never have the discipline to work out on weekends. Or to walk my dogs, or read, or try out new recipes, or start a new work project, or finish another one I had at the back of my mind. I also get tons of ideas during weekends for cooking, or drawing or designing or just in general things I’d like to do, and I invariably forget them after a night out with friends. Which are absolutely worth it… but they make me crave monday morning the same as I crave banana muffins any other morning. There’s an incredibly good feeling when you don’t hit the snooze button and get to walk outside with the sunrise that carries on throughout the day, making those five days till friday actually really great. Almost as great as waking up to the smell of freshly baked muffins – which is what happens at my house when I don’t get to work out because of a bad ankle. I just bake instead. In this case, greek yogurt, chocolate chip, oat and ultra banana-ish banana muffins. They’re the perfect consistency, so smooshy from bananas you might even think there’s no flour instead. And not overly sweet, which means you won’t feel like you’re having cake for breakfast. (on monday! Asolute no-no. That’s ok on saturdays only) Not too much butter in them either, so have one after lunch as well. And since even sharing you can’t possibly eat all 12 in one day, have some post-monday. Read more for the recipe!