These strange (and physically isolated) have me missing friends and family, uncertain about what’s to come, and feeling generally anxious. To help me cope, I’m making comforting, familiar, satisfying recipes that call to mind childhood memories—and don’t require any strange, hard-to-find ingredients.
These super-simple, super-delicious blueberry/lemon cornmeal muffins certainly fit the bill! And, as a bonus, they’re wonderfully high-protein and delightfully filling.
In perhaps the funniest late night TV show segment I’ve ever seen, Seth and Rihanna go day drinking (if you haven’t seen it yet… go watch it now) and reveal the greatest Easter hack ever: beheading chocolate bunnies and using them as glasses.
But tequila is a little intense for QuarantEaster—and I don’t have Rihanna’s skill for downing shots. My solution? Combining current Instagram-darling #WhippedCoffee with a slightly lighter white Russian.
Despite being a carb-loving family, we frequently aren’t able to get through a loaf of bread before it goes stale or, even worse, starts to grow green stuff. I hated throwing away the last bits of gluten-filled goodness and started stashing leftovers in the freezer. The most obvious solution was to transform those bread cubes into bread pudding, which I love—especially topped with a creamy, buttery, boozy sauce!—but opportunities for a decadent dessert proved few and far between. Inspiration hit and I tried turning regular, sweet bread pudding into a main-course-worthy dish. Voila savoury bread pudding, also known as strata and more commonly served for brunch.
Zürich is having its second heatwave of the summer and it’s making me more than a little aggravated. I am not a fan of hot weather. (That’s an understatement!)
Thankfully, this round of high temperatures isn’t quite as extreme as the +40°C days and 22°C nights we had back in June. And most of Europe is seeing the mercury climb, so I can take comfort in the fact that I’m not suffering alone—but I’ve still become somewhat obsessive about keeping our flat cool.
Adjusting to a new kitchen, new tools and a new oven is always a challenge when settling into a new home. Add in the difficulties of a new language and new ingredients in a different country and things get even more complicated! The various measuring systems also throw in another dimension of complexity…
Fahrenheit or Celsius? Or whatever ‘gas mark‘ means? Metric or imperial? Grams or cups or ounces? Is a kitchen scale required? Or a set of measuring cups?
A few years ago my sister-in-law knocked me for a loop with the revelation that there are American and metric cups (a US cup is 240ml and a UK/Australian cup is 250ml) and now I take an extra moment to determine the nationality of a recipe author before blindly following their proportions.
While I grew up using volume measurements (cups and tablespoons) for dry ingredients, the system of weighing ingredients (using grams and a digital kitchen scale) now seems much simpler. I love the ease of plopping a bowl on the scale and zero-ing out the scale with every new ingredient I add. Although teaspoons and pinches still rule for smaller increments – measuring out a gram and a half just seems impossible!
Conversions between grams and ounces and cups (I use UK cups, being a Danish-based Canadian the commonwealth still holds sway) are inexact at best (these Cooking Equivalent Measurements can help), so I like it when recipe authors indicate what consistency or texture the dough or batter should have before baking. That way I know if I should adjust with a bit more flour or an extra shot of liquid.
Sometimes translating between languages for ingredients is a bit of work, too. Rest assured that caster sugar is the same as white, granulated sugar regardless of whether it’s spelled (or is that spelt?) with an ‘e’ or an ‘o’ (caster or castor) and most oatmeal (large-flake, rolled, Irish, Scottish or instant) will work in the majority of baked goods.
Here’s a super-simple recipe for several dozen delicious cookies using multiple systems of measurements. The batter is very sticky before it chills in the fridge, so don’t worry if it seems like the proportion of liquid to dry ingredients isn’t quite right. The melted butter (or margarine if you want to make the recipe dairy-free) cools quickly in the fridge and yields a much firmer dough.
Happy baking – and translating!
Cinnamon almond oat cookies
85g (3oz or a heaped 1/2 cup) almonds
100g (3 1/2oz or just under 1/2 pound) unsalted butter or margarine
100ml (3 1/2oz or just shy of 1/2 cup) maple syrup
140g (4 1/2oz or 1 cup + 1 tbsp) all purpose flour (regular white flour)
1/4 tsp (1/25oz or 1.5g) baking soda (also known as bicarbonate of soda or sodium bicarb)
110g (4oz or 1/2 cup) white sugar (also known caster/castor sugar or berry sugar)
1 1/2 tsp (1/2oz or 6g) ground cinnamon
1/4 tsp (1/25oz or 1 1/2g) fine sea salt
140g (5oz or 1 1/2 cups) rolled oats (the kind you’d make porridge with – not oat flour)
A small spoonful of cinnamon & a large spoonful sugar for rolling, if desired
Toast the almonds in a pan over medium-low heat; when they are fragrant, but before they brown (about 8 minutes), remove from the heat and cool slightly before chopping
Preheat your oven to 180°C/350°F, using the convection setting if your oven has it, and line a couple of baking sheets with parchment paper
Place the butter and maple syrup in saucepan over medium heat until the butter has melted; stir together and set the mixture aside to cool slightly
In a mixing bowl, stir together the dry ingredients: flour, baking soda, sugar, cinnamon, salt and oats
Crack the egg into a small bowl and whisk with a fork; add a tablespoon of the butter/syrup mixture to the egg while stirring
This raises the temperature of the egg and ensures that it won’t turn into scrambled eggs when mixed with the warm butter and syrup – also known as tempering
Mix the tempered egg into saucepan with the remaining butter and maple syrup, stirring continuously until well-combined
Pour egg/butter/syrup mixture into the bowl with the dry ingredients and gently combine
Stir in the chopped almonds until evenly distributed; the dough will be soft and sticky
Refrigerate the cookie dough for about 10 minutes to allow the mixture to firm up and become easier to handle
Roll teaspoons of the batter into balls (they should be about the size of unshelled walnuts) and roll in the cinnamon sugar mixture if you want
I like the extra cinnamon sugar, but the cookies are good without the extra step (and additional dirty dish!) of rolling them in addition spice and sweetness
Place the balls on baking sheets at least 2cm (1 inch) apart and gently flatten with a spoon or your finger
Bake in the preheated oven for about 12 minutes (15 minutes if not using a convection setting) until the cookies spread out and the edges are firm
After the cookies come out of the oven, allow them to cool on the baking sheet for a couple minutes before transferring to a wire rack to cool
My commitment to daily meditation in March faded almost immediately after my mid-March update – and my commitment to posting seems to have ended with it 😉 I have, however, been making an inordinate number of meringue-based treats! Spring has been all about whipping up egg whites to use in pavlovas or cookies.
These Nutella-inspired confections are based on an Italian recipe for Brutti ma Buoni (ugly but delicious) cookies that has just three ingredients (egg white, sugar, ground hazelnuts). I’ve added a bit of depth with vanilla extract (or vanilla sugar) and amped up the deliciousness by covering them with chocolate.
These really aren’t that ugly (especially when topped with chocolate!), but they sure are easy – and delicious! 🙂 If only committing to daily meditation was as delicious as meringue!
Hazelnut crunch cookies
1 large egg white
pinch of salt
1/2 tsp vanilla extract (if you have it available, use 3g vanilla sugar and cut down the regular sugar by 3g)
100g (2/3 cup) ground hazelnuts (ground almonds also work)
80g (1/3 cup + 1/2 tbsp) sugar
80g (1/2 cup) baker’s chocolate (most chocolate chips contain wax and won’t melt well, so stay away from those)
Preheat oven to 150°C (300°F) and line baking sheet with parchment
Beat egg white and salt in a bowl with an electric mixer until stiff peaks form
Combine sugar and nuts; then gently fold mixture into beaten egg whites
Spoon teaspoons of batter on baking sheet, making sure they have a little room to spread
Bake until golden brown – about 30 minutes
Remove cookies from baking sheets and cool on wire rack
Melt chocolate over a double boiler or in the microwave
Dollop each cookie with a bit of melted chocolate and allow chocolate to set, which takes at least half an hour – you may need to hide the cookies in a cool location to keep from eating them while the chocolate is still soft 😉