Coriander 'Mojito'

by Diana 

When it comes to Christmas we all know the kitchen becomes the home’s fireplace, a space to recollect and recreate traditional recipes, remember our family and our heritage and pay cooking tribute to the people that are no longer with us. My mother-in-law passed away a few years ago now and I last saw her on a Christmas Eve so it’s inevitably not to think of her even more at this time. I am grateful to her for so many things that go beyond the mere existence of my beloved husband. She gave us extreme valuable advice when emigrating to the UK, supported every project and idea and, cooking wise, she shared generously the counted recipes she made when we were all still back home. She didn’t cook that much or experimented a lot in the kitchen but she didn’t need to as her few key dishes were all family favourites. There was something about the simplicity, consistency and repetition of the dishes that always made me feel stable and safe when I was around her. She never needed to push the limits when it came to make everyone happy. 

When she passed, my husband’s father gave me her recipe notebook and I have endeavoured to make her cakes during family gatherings and when my husband may be having a busy or stressful week- as a way of providing him with that same stability but also as a way of keeping her alive with us. This is one of those recipes she did that are not in her notebook though but that she shared with my via email when we left home. I know this post will make more sense to us but I hope you enjoy the recipe too whilst thinking about your loved ones this time of the year. 

© The Teaspoon

Quinoa and Honey Cake

by Diana

Quinoa has never been one of my best friends and I know I am not the only one who finds it slightly dull and challenging. We have a jar full of it that’s been sitting in our cupboard for the last year or so - a gift from my father in law, imported straight from Ecuador, quite a luxury- and I always felt guilty for not been able to use it, particularly as he is probably the only one who reads my posts! Also as I mentioned here before, I aim to adopt a waste-free cooking lifestyle so I have felt the pressure of getting my hands in that jar once and for all. 

In my search for flour alternatives - for the sake of fun rather than of the waistline- I came across this interesting and satisfying way of using the quinoa. The outcome was quite a filling cake,  still gluten full though, but great for breakfast or to enjoy after a light meal. I am sure a sugar free alternative would allow us to have it as a type of bread accompanying a healthy supper too but I’ll leave that choice to you.

Ultimately, after this experiment, my quinoa aversion seems to have vanished slightly now and soon I'll venture with another quinoa related recipe so that jar could be topped up once more.

© The Teaspoon

Chocolate Granola

by Diana

Granola takes me back to Sunday mornings back in Caracas when it was only the Avila and me- the city’s National Park. I have always enjoyed being the first one up in the morning, embracing the silence and solitude of the streets. During those years - approximately 15 years ago- it was safe enough for me to drive on my own to the start of the park’s popular track and to disappear in the mountain for an early hike and return home timely, when my dad, also an early bird, was just getting ready to buy the newspaper. We would then have breakfast together and spent the morning reading and talking whilst the rest of the house remained slept. Those were good times- probably my fondest memories of living there. 

At the entrance of the track there was a tunnel where you would always find a lady with a stand selling homemade coconut and passion fruit sorbets served in plastic cups and a guy, a distinctively hippie and smiley guy, making granola in some sort of hot pot and selling it to the hikers. The smell of the granola impregnated the tunnel, it was tempting and comforting and motivating enough to go to the summit with the rising sun. 

Over the years I’ve tried out so many granola recipes but none which I would ever repeat- until now! This is a simple, sugar and complications-free recipe that I hope will keep you company during those Autumn hikes to come. 

© The Teaspoon

Za'atar Lamb Salad

by Diana 

Salads have been our main evening companion over this last summer, particularly after long days out in the heat. As much as I love a challenge though, It’s hard sometimes to keep up with creativity and offer my family a surprise bowl of freshness on consecutive nights over an entire season without going a bit mad in the kitchen. I am one of those people who enjoy cooking for others rather than for myself so the incentive of caring about my love ones through food allowed me discover new and unexpected concoctions that made our summer around the table a delightful and pleasurable feast of togetherness. Who would have guessed that the humble salad would ever give us such privilege. 

There is not much humbleness in this recipe though with the dried apricots, toasted pine nuts and not to mention the lamb marinated in Za’atar! it can easily be a one-bowl autumn warmer now that the heatwave is long gone. I hope it brings you an unforgettable evening too! 

© The Teaspoon

Chocolate and Almond Cake - sugar free

by Diana 

As a therapist working in mental health, one of the things I always recommend - and i have tried myself at those struggling phases we all go through from time to time- its a lifestyle modification plan, targeting diet amongst all things. Expectedly, this comes with certain limitations rather than indulgences which is counterproductive when I also encourage self-reward and the occasional praising treat. Not surprisingly most people, myself included, would  have a preference for sugary self-affection as we get the false impression that this will impact our mood positively when, as we all know by now, a sugar excess could have quite the opposite effect. Some will argue that we can’t have all we ask for in life, but the recipe below, replacing sugar for stevia actually works so you can actually have your -tasty- cake and it it! I hope you like it too. 

© The Teaspoon

Cornish Hevva Cake

by Diana

When we first visited Cornwall earlier in Spring I never expected I’d come back with any recipes different than the famous Cornish patties. Having grown up in a culture where going to the beach implied dogfish stocked empanadas, machete opened coconut and fried green plantain topped with soft white cheese, the idea of encountering a lard-based fruit cake was definitely not in the agenda of our little British seaside adventure. I guess finding sunshine was not in our plans either so discovering the Cornish Hevva cake compensated for the layers of coats that covered our unused bathing suits.  

We learnt that Hevva cake was traditionally a fisherman’s treat prepared by their loving wives to warm up their husbands after a successful fishing trip. It definitely kept us warm whilst hiking around Falmouth and now, half way through the summer, triggers newly formed memories and associations of what a beach trip is like in our adoptive island.

© The Teaspoon

Cornmeal and Almond Bake Tray

by Diana

I think we have quite a healthy lifestyle at home, despite any assumptions you may have made from the recipes I publish here. If you pay enough attention to detail I am sure you would have noticed I post recipes only once every few weeks, meaning the rest of the week we are ‘well-behaved’. Nevertheless, it’s inevitably for a cooking aficionado not to try following the trend of using alternatives to traditional ingredients, in order to save the planet and our souls, from the ‘evil damages’ of sugar and gluten consumption! 

The truth is that if we restrict everything from the grocery shopping list then we risk becoming a highly anxious foodie, and we all know that anxious foodies don’t genuinely earn that title, as being a foodie should arise from a place of enjoyment and pleasure instead of one of worry and preoccupation. Balance should always be the key, rather than extremism.

This is quite a versatile bake tray though- with cornmeal as the main base and only a few grams of regular flour -not for the sake of causing dispute alone but because the original recipe calls for it and maybe I am too anxious myself this week to experiment without it. Having said that, if you are feeling 'green' enough you can substitute plain flour for any chosen kind - but let me know how it works out. And if those grams of gluten weren’t enough then you’ll have sugar there as well to deal with.. not Muscovado, not coconut or Demerara but plain, sinful, white sugar, to give us the necessary energy to ruminate whilst enjoying a richly delicious piece of cake!

© The Teaspoon

Spice and Nuts Challah Bread

by Diana 

For Easter Sunday - seven weeks ago now- I switched on my bread making engine but seem to have forgotten my Catholic brain as I didn’t have a better idea than to experiment with nonetheless than a Jewish challah recipe! I could use the excuse of the Passover meal Jesus celebrated with His disciples on Easter Thursday, but challah was of course not part of the menu. They ate a better type of bread instead...

I don’t often make bread as I am too impatient. For this nutty and spiced challah version I had to do the starter three times! I cursed 'Allison’s' easy bake ‘inactive’ yeast and appropriately, the depression essay I was working for my CBT course. But persistence does pay off, as my husband has role-modelled for me over the course of the last ten years! meaning that our now forgotten Easter Sunday dessert was a warm slice of multicultural and sinful concoction topped with a scoop and a half of half price branded vanilla ice cream. I hope you try it at home too, perhaps to celebrate Pentecost now as per my delay in posting this recipe -  it’s so much easier than it seems plus really fun and rewarding. You can also play with the fillings. Enjoy!

© The Teaspoon

Marble Shortbread

by Diana 

Shortbread has been one of many happy British discoveries. It’s probably one of the first recipes I learnt when arrived to the UK and my greatest tutor was none less than The Ritz London Book of Afternoon Tea (a low-budget-student-pre-owned £0.01- Amazon deal of course). I remember buying it as I wanted to recreate an afternoon tea for my parents-in-law when they visited us for the first time since we emigrated about 9 years ago.

As I adopted aspects of British culture I noticed how shortbread became one of those so embedded indulgences that I use as self-compassion reward over my midday cup of coffee twice a week or so - when working in the private sector of course, where such indulgences can be afforded to keep up the good spirits. It’s surprising what you can achieve by applying some generosity over buttery tea treats. There is something about butter that is quite comforting but I can’t yet put my finger in what exactly it's all about. Perhaps it’s to do with the fact that it’s a milk product hence we unconsciously associate it with breastfeeding and maternal love or is that too much of a psychodynamic interpretation? I wonder about the vegans's opinion on the subject. I'll keep thinking about it. Enjoy the recipe though, another one with a chocolaty twist.

© The Teaspoon

Pan de Bono - attempt 1

by Diana 

Pan de bono is to me the Colombian snack per excellence. I used to crave them after a long day at uni when living in Caracas as there is a large Colombian community in the city, at least back then when economy in the neighbour country were not as fruitful as it is today.  I attempted making them once with a Galician heritage friend of mine of the time who enjoyed a cooking challenge as much as I did. We were both surprised with the outcome and the satisfaction was so elevated (and over fulfilling) that we didn’t need to eat them ever again! Here I am 15 years later attempting them once more with the naive believe that my settled blogger experience would compensate London’s inaccessibility of the right tropical ingredients. The outcome this time (hence the title of this post) is possibly more similar to a savoury British scone than an actual pan de Bono though. Perhaps I have immersed in the culture so much that I unconsciously and intuitively ended up with a British produce - not necessarily a bad thing but nevertheless something I unfortunately can't use as evidence to support my ‘life in the UK’ test due to be taken later this year. 

I hope you enjoy this European version of Pan de Bono which is still a delicious recipe, just not quite the right one! and do keep an eye on the blog as I will make version #2 to make up for it.

© The Teaspoon

Zucchini Preserve

by Diana 

Matera is now officially the European Capital of Culture 2019. This remote little village in Southern Italy is an enchanting place that not only burst with a fascinating and thought provoking social history but also with the usual and conventional Italian hospitality, generosity and passion for outstanding cuisine.

I spent 48 hours in Matera a couple of weeks ago visiting my beloved friend who, I can proudly say, is leading the team of volunteers there. Although she is originally from a town in Basilicata located about 1.5 hours drive from there, she was the best possible tour guide. The town has probably one traditional dish per inhabitant (it’s not as small as you think though!) and as much as my friend made the effort, it was physically impossible to try all of Matera’s typical meals in such a compressed period of time. I returned to London with quite a comprehensive list though and I will eventually share my poor attempts to some of those southern Italian delicious recipes here in the blog, but today I won’t be sharing any. 

Out of everything I tried I must admit there was something that completely stood out for me. As the good Italian daughter my friend is, she obediently accepts all the food her parents generously bring her from Basilicata every weekend. One of these parental indulgences was a jar of homemade preserved zucchini that I became completely addicted to. I got hold of the recipe with the warning and hence submissive understanding that I will never find quite the right flavour in the 'bland British courgettes' and that I needed to return to Italy if I wanted another genuine dosage of the delicious courgettes. 

© The Teaspoon

Rice Pudding

by Diana 

Venezuela’s crisis reaches BBC headlines (at last!). And whilst the government burns trucks containing humanitarian aid, basic food shortages persist and people remain hungry, ill and frustrated.

Mi Father, who has always been a ‘foodie’ has learnt to be restrictive and resilient in order to survive the hyperinflation. Nobody escapes devastation. I would never have imagined that a practicing doctor who once traveled the world with his four children, would ever struggle filling in his cupboard with the most basic of supplies. One of his hobbies during the week was to go through the multiple collection of recipe books and encyclopaedias, in search for the perfectly paired menu for the Sunday family meal. It was his way of celebrating the weekly gathering and of demonstrating his love.

He remains an inner foodie and sometimes I would get irritated as he would insistently ask me over the phone, to cook things at home here in the UK. Intense emotions invite me to reflect (I am a therapist, at last) on why he gets so fixated on specific recipes. It’s with immense sadness that I realise his insistence possibly comes from a place of restraint projects he is not allowed to flourish, of aspirations he is no longer free to achieve. My dad’s dreams and visions, as many others’s, had been imprisoned. Food is just the smallest of examples but, as with his love demonstrations, it’s incredibly significant (to me). 

Today I am making one of those recipes he can’t stop talking about: rice pudding. So basic, but none of the ingredients (rice, milk, sugar, cinnamon) are to be found on Venezuelan supermarket shelves, and in case you haven’t followed the news recently, then it would surprise you to know there is not even electricity in Caracas since Thursday.  Again, I have this recurrent feeling that we don’t appreciate enough the privileges of living in democracy and this is not just my small way of acknowledging it but also my way of process my own feelings. I hope you enjoy this Venezuelan version of the ultimate of traditional puddings. 

© The Teaspoon