Spring has finally arrived and I should probably make something very light and fresh to welcome the sun properly, but pasta was all I could think about. The gnocchi are pillowy soft, fluffy and airy, so let´s forget about the fact that they´re made of starches only. Normally, I like to eat them plain - pan roasted with sage and pine nuts and drizzled with some olive oil, but tomato & veggie sauce is also a winner and surely would make every Italian mama proud. Buon Appetito!
Semolina cake is one of my all-time favorite cakes. It´s very easy and fast to make, deliciously moist, rich and chewy. Without regular flour, sugar and oil it´s also secretly healthy. You can also make a chocolate ganache or add 1-2 spoons of cocoa to the cake batter to make it even fancier. If you are a fan of fudgy cake texture, you definitely won´t regret making it. Usually, I make the cake with grated apple, poppy seeds and raisins, but feel free to adjust the recipe to your own liking. Instead of an apple, you can add 1 grated carrot and some apple sauce or substitute the poppy seeds with more ground hazelnuts. It would also be great with dates instead of raisins and some chopped walnuts inside. You simply can´t go wrong with this cake, you don´t need a special technique or much time – just one bowl and handful of love. When I was a kid, I definitely wouldn’t choose semolina pudding for dessert. Maybe because it was considered baby food. But as the years went by I became a big fan. I like the sweet variations more than the savory ones. I often cook it for breakfast with raisins or eat it just plain with fresh fruits, or bake it wrapped in phyllo sheets as a midday snack or use it to make a cake soaked in heavy syrup with strong black tea. Ok, you get the idea… It´s always wonderfully filling, creamy yet light and healthy. Just the perfect accompaniment to your daily cup of tea/coffee. Meet the grainy yellow sister of the classic risotto. I substituted the rice with buckwheat, but the sauce pairs well with pretty much everything. You can toss in whatever you have on hand - fusilli noodles, white/brown rice, millet, quinoa, orzo…the possibilities are endless. It´s very easy to prepare and ready to eat in less than 30min. For me, it´s the perfect comfort food on busy weeknights and the color always brightens up the mood. Nourishing color therapy in a bowl ;) I´m currently reading a new book and its story takes place in Jerusalem during the 60s. In some chapters the author also describes the food, which the protagonists eat. Pita bread here, couscous there. The result is: I´m craving Middle Eastern food all the time now. So, I had the vision of making a great couscous salad with Moroccan spices today. But then I realized that we ran out of couscous…Luckily, we have tons of millet. Tragedy prevented! You can say anything you want about this salad, but you definitely won´t complain about the lack of flavor! It´s spicy (this however depends on how much chili you use), refreshing, versatile, slightly sweet, very aromatic, full with yummy veggies & herbs and the nuts also add a great crunchy kick. You can serve the salad with hummus, avocado mash, some fresh bread, use it as a side dish or simply eat it plain. Moral of the story: Be careful what you choose to read! ;) |
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