One thing that has saddened me most during the past 11 months is that fact that I have not been able to be with my family. In this regard, is has been an incredibly LOOOONG and challenging year.
Like so many other families with members dispersed across the globe, we have had to be creative in finding ways to spend time together virtually, and while the initial weeks were rather challenging, we were able to find and settle into a habit of short daily calls combined with weekly movie-nights and/ or cooking sessions.
In this regard, we have developed a rather different kind of relationship. Our time together is actually now more focused, as we only have these designated sessions to exchange and in doing so, we have made this space ours-and only ours, without the distractions of well, everything else.
While I am desperately looking forward to being able to see my family in person and embracing them, I have come to really relish these virtual moments.
A few weeks ago, my brother and his family and my family and I sat down and simultaneously watched the new release of Soul, together-each family on our respective sides of the Atlantic. As we prepared for the movie night, my daughter and I made some soft pretzels, slathered with melted butter to enjoy. Here is our recipe to share!
Super Satisfying Soft and Chewy Pretzel
Beautifully, soft and chewy pretzel recipe..
- 2 1/2 teaspoons of dried yeast
- 11/2 cups (360ml) warm water
- 11/2 tsp. sea salt
- 1 tablespoon of brown sugar or honey
- 1 tablespoon melted butter
- 460-500g 3 -3 3/4 cups of spelt flour or all-purpose
- *Optional-toppings: Sesame seeds or course sea salt
- Baking soda bath
- 1/2 cup (120g) baking soda
- 1 tbs. brown sugar
- 8 cups of water
- Step 1 Preheat the oven to 204°C / 400°F
- Step 2 Sprinkle the yeast into your mixing bowl (let it dissolve for a couple of minutes)
- Step 3 Stir in the sugar or honey, salt and melted butter. Mix well
- Step 4 Add in the flour bit by bit, stirring in between each addition
- Step 5 Stir this flour mixture until it becomes a thick dough. If it is too sticky, add a bit more flour.
- Step 6 Knead the dough for about 5 minutes, until it becomes smooth and elastic.
- Step 7 Place the dough into a bowl and let it rest for 15 minutes
- Step 8 Cut the dough into 8 equal sized pieces
- Step 9 Roll out each piece into a long rope
- Step 10 Hold each end and bring them together to form a circle
- Step 11 Now twist the ends and pull them down to form a pretzel and press down the edges
- Step 12 To prepare the baking soda bath
- Step 13 Boil the water and add the baking soda
- Step 14 Drop 2 pretzels at a time into the boiling water and remove them after 30 seconds, using a slipped spoon or sieve or spatula (The pretzels will look pale and soggy, but thats ok).
- Step 15 Put the pretzel onto your baking sheet and proceed with the rest of the dough.
- Step 16 At this stage, you can sprinkle your pretzel with course sea salt or sesame seeds or whatever toppings you like.
- Step 17 Put the tray into the oven and bake your pretzels until they are golden brown (between 12-15min).
This Carrot loaf has become a standard in our home, these days. It is so packed with wholesome goodness and it presents a great way for me to use up the carrot pulp from my carrot juice. This loaf so reminds me of my Grandmother’s…
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It is Sunday or Saturday. Wait no, it’s Monday. I just checked, and it is actually Thursday today. The hours, and days and weeks all seem to melt together into one massive mass of time.
The only thing that differentiates my days are the recipes that I create. In terms of days of the week, my reference has now become “the day we made pancakes,” or “the morning we baked black bread” or “salmon day.”
I decided a few days ago to flip through the hundreds and hundreds of cookbooks on my shelf. They surround us, and stand proudly in my living room, dining room and in the kitchen. I’ve not opened them in ages and recently felt the impulse to do so. Flipping through the pages of those books was like flipping through a film reel through time.
The film took me all the way back to my childhood, as a 7 or 8 year old child, holding my Fannie Farmer cookbook dear to my chest at night-time and dreaming about the exciting recipes that I would make over the weekend. That specific cookbook played such a large role in my life, until I was old enough to start purchasing my own. And once I started, there was no holding back.
My favourite recipes were found of those pages notably ruffled with faint stains, or not-so-faint stains. I shared those stories (well, some of them) with my daughter, as each recipe brought me back a specific moment in time, as if I was still there, with the taste and smell still lingering strongly in my mind.
I sat there with my daughter in the mound of books for what seemed like hours that day, bathing in the beautiful memories of food shared and prepared for loved ones; some of whom are no longer in my life, others who are still there. I fantasised about those who were not yet in our lives, but would soon come to form more memories.
The sun made its way through the large windows in my living room and flooded the kitchen with a glorious light. The light hit the three lemons that were hanging out in the centre island of the kitchen and I decided then and there: I’ll make some lemon cake-letts! So said, so done, and they were awesome!
Lemon Cake Recipe
A very moist, delicate not-too-sweet,very-lemony cake
- Dry Ingredients
- 2 cups of oat or spent or all-purpose flour
- 2 tsp of baking powder
- 1 tsp of salt
- 1/4 tsp baking soda
- 3/4 cup of raw cane sugar, or coconut sugar
- Wet Ingredients
- 3/4 cup of milk (I used almond milk)
- 1/2 cup of yogurt (I used coconut)
- 1/4 cup of coconut or olive oil
- 1/4 cup of freshly squeezed lemon juice
- The zest of 2 large lemons
- Step 1 Preheat the oven to 350°F/ 175°C
- Step 2 Prepare the bread pan or cake-let pan.
- Step 3 Combine all of the dry ingredients into a large bowl .
- Step 4 Combine the liquid ingredients in a separate bowl
- Step 5 Put the liquid mixture, slowly into the dry mixture bowl and stir until you have a smooth dough.
- Step 6 Stir in the lemon zest
- Step 7 Pour this mixture into the pan
- Step 8 Place into the oven and bake for between 45 minutes to 55 minutes, or until the top surface has risen slightly and a knife or toothpick inserted comes out clean.
- Step 9 Once done, you can eat it as is, or lightly dust with powered sugar.
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My daughter had seen someone eating rice crispies in a movie and asked if we could make some. While I didn’t have either Rice crispy cereal or marshmallows in the house, we found some puffed rice and experimented a bit.
Caramel Puff Squares
A delicious caramel-ly rice puff treat with a chew and a crunch
- 1/2 Cup Almond Butter
- 1/2 Cup Maple Syrup
- 3 1/2 Cups of puffed Rice
- Step 1 Prepare your square baking tin by lining it with baking paper.
- Step 2 Put the rice puffs into a large mixing bowl
- Step 3 Place the maple syrup and the almond butter into a saucepan and cook on medium heat for about 2 minutes, or until you have you have a homogeneous mixture.
- Step 4 Pour this mixture over the puffed rice and stir until they are all coated with the syrup mixture.
- Step 5 Pour the coated puffs into the prepared pan and press down until you have a smooth surface.
- Step 6 Place in the refrigerator for at least an hour to set
- Step 7 Slice into squares and enjoy!
He turned around and smiled a smile so wide, so beautiful, so loving, as he ran across the street towards me, and I ran to meet him. As my body clashed against his, we embraced, cried and screamed. After our elongated embrace, I looked over…