Chocolate Miso Cookies (aka The Best Chocolate Cookies)

I always keep a jar of miso in the fridge. When I’m drained from the day, and when I’m unhealthily obsessed with my weight, I conjure up a sad concoction of steamed vegetables and call it dinner. Miso became a lifesaver because when I stirred a generous spoonful of it into my dinner, it suddenly lifted everything – and dinner was less sad. Miso’s a flavor bomb that imparts a savory and rich intensity to anything it touches. It belongs in more places than you’d think: I put it into sauces, sandwiches, soups, and even, yes, desserts.
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White Chocolate & Cardamom Mousse Cake

Urgh. I’ve been on an energy-sapping holiday in Italy. The combination of the scorching sun and unlimited food is putting me in a constant state of lethargy. Everything’s so much effort: stairs, cooking, even lifting fingers to type. Maybe my muscles are finding it difficult to move around the fat that have recently surrounded them… So here’s an old recipe back from culinary school.
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Chocolate & Hazelnut Quinoa Granola

During exam period in university I survived on nothing but granola and coffee. With food being strictly forbidden in our libraries, granola was the perfect library-friendly food to sneak in. See, your crudites and hummus made too much sound. As would a pack of crisps (imagine the glares as you open the pack).  Anything warm or capable of emitting odors was a strict no-no as well. And anything involving utensils will just decrease your productivity. On a nutritional level you need a healthy kick of sugar and carbs. My granola habit was however, boarding on unhealthy.  I could still munch on dry granola like there was no tomorrow, which is why I rarely buy or make it – no matter what healthy, organic refined sugar-free wholegrain granola made with extra virgin coconut oil and studded with a range of superfoods – 400g of it as an after lunch snack is still not good for you.
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Chocolate, Tahini & Rosemary Cookies

I was that child that had chocolate permanently stained on her face. That child that wasn’t allowed to wear white, and whose tantrum could always be tamed by a bar of chocolate.  It was only ever going to be chocolate ice cream, chocolate cake and nutella on toast for me. Vanilla and fruit could move along, they had no room in my sweet childhood. Maybe hazelnut and caramel could sometimes act as supporting roles, but chocolate always took to be the main star.

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Brockmans Gin & Grapefruit Millionaire’s Shortbread

Gin was my first love. As a young student testing the grown up waters of alcohol, first I was introduced to the various forms of cheap beer and ales. I still think they taste liquidized nickel. Then there were the the whisky cokes and the orange vodkas but I could not stand the smokiness of the former, or the harshness of the latter. Afterwards I arrived at the gin and tonic. The initial appeal was the wedge of lime I got to suck on after consumption. I also simply preferred it to beer, which tasted like gutter water with fizz, and to the other mixed drinks that were cloying sweet. So I started saying that I liked gin.
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The Simplest Cocoa Brownies

I was banned from wearing white clothes at one point as a child. Now that I’m all grown up and can make my own decisions I just wear a bib when I wear white clothes.
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And it wasn’t just chocolate. My grandparents told me of the story of when I was about 2 years old at a pizza restaurant where I was all nicely dressed up. The pizza came, and, I wasn’t even civilized enough to use my hands, I just dropped my face into the pizza and ate away.  See, back in those days it was cute, now when I do that it’s just gross. Continue reading “The Simplest Cocoa Brownies”

Chocolate Almond Cake (Torta Caprese)

Food neophobia is defined as the relucatance to try or the avoidance of new foods.  We all know at least one obnoxious person in our friendship group that’s like that.  I was food neophobic as a child.  It’s quite different from being a fussy eater because it’s not like I didn’t like many things, I just stuck to my favorites and never ventured out to trying anything remotely exotic.  Pizzas were always margherita, pastas were always the plain tomato sauce, and ice cream was always chocolate.  I did also go for vanilla and hazelnut at times but it was always in conjunction with chocolate ice cream.  I remember once being at my parents’ friends house in Italy, and the hosts’ daughter, along with my sister and I, were asked to go buy a few tubs of ice cream for everyone to share at the end of the meal.  On our way over to the shop the girl talked about how she loved melon flavored ice cream so we should definitely go for that.  Melon and also lemon, oh she loved her f*cking lemon ice cream.  I was shy and nervous, but my sister, understanding the situation,tried to suggest chocolate or hazelnut or vanilla as the last flavour but then the b*tch just said “let’s just go for all fruit flavors”.
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