Thursday, 6 September 2012

Guest Post: Katie's Guacamole

After I posted the recipe for tortilla chips the other day a number of you requested the recipe for my friend Katie's guacamole. And she blew me away by not only giving me the recipe but writing a guest post for us all with lots of extra explanations and hints. I would say the thing that sets Katie's guacamole apart from most others is her generous use of lime juice. We had a 'tequila and stuff that goes well with it' party back in St Andrews and while Katie made the guacamole I was really surprised how much lime juice she kept adding and how that really brought out all the other flavours. I'll add a picture once I have access to my pictures again (i.e. when the gods at the repair shop finally give me my laptop back...)

So you all saw the post about homemade tortilla chips, but as I have said to several of you before, while the delectable crunch of the chips is irresistible, chips are merely a vehicle for delivering the creamy goodness of guacamole to your tastebuds. Guacamole is so simple, just a few main ingredients, but it can be so satisfying!

Without further ado, here is the recipe for a small crowd- a late summer garden party perhaps?

Guacamole
-5 ripe avocados (when you *gently* press into the avocado with your thumb, there should be some give, but you shouldn't leave a thumbprint in it--this means it is probably brown and mushy inside.)
-2-3 medium sized ripe tomatoes, diced. I like the ones on the vine because they have so much more flavor and less water than the cheap tomatoes.
-juice of 1-2 limes
- bunch of cilantro/coriander leaves. Easy to forget but completely essential!
-salt and pepper to taste. Remember that your chips may already have salt on them, so go easy!

- I like my guac as a cool, creamy alternative to spicy salsa, but if you want to add some kick to yours, you can add a clove of garlic and a teaspoon of finely diced chili pepper


To put it all together is simple, but there are some safety concerns when handling avocados- apparently avocado slicing injuries are second only to fireworks related injuries on 4th of July in the US. Maybe I'm making this up but it helps to know how to handle a slippery avocado. I usually hold it up horizontally and slice in until you meet resistance from the pit; then, rather than slice around it, I roll the avocado along the knife while holding the knife steady. Once the two halves are separated, I use the knife like a machete to chop into the pit; then just twist and lift the pit out, and slide the knife against the edge of your trash bin to get the pit unstuck from your knife.

I cut the avocados into slices, then scoop them out with a fork. I mash the slices with the back of the fork, too, before adding the diced tomato. Then add in the cilantro/coriander, lime juice, and salt and pepper and mash to desired level of consistency. If you want really creamy guac, you can pulse all the ingredients together in a food processor.

If for some odd reason you don't finish all the guacamole (ran out of chips?), it can be stored overnight in the refrigerator in an airtight container. It can sometimes get brown on the surface and look gross, but just mix it back up and it will be green again and good to go. To prevent it from turning brown, I have three tips. 1- cover the surface with cling film and press down so that the film is directly touching the guac, without any air bubbles. 2- if you don't have cling film, you can squeeze some extra lime juice over the top. 3- I have heard that if you store the guac with the avocado pit in the same bowl, it won't go brown, but I usually just toss the pit and so I haven't tried this tip myself.

Alright, that's about all I have to say about guacamole, my favorite food group. Enjoy! Buen provecho!

Tuesday, 4 September 2012

Tortilla Chips

Before I say anything else - if this post looks really weird, I'm sorry - my mac is away getting cosmetic surgery (I might have dropped it) so I am relying on a linux machine which is all lovely and everything but my entire blog looks different on it and if this post looks about as bad on your machine as it looks on mine right now I'm apologising in advance - because it was not supposed to look like this!
If you grew up in the States and have moved to Europe or are from Europe and spent some time stateside you will have noticed tortilla chips over here come in very weird flavours and if you are lucky enough to find simple, plain, salted ones you will (after dying from shock when you find out how expensive they are) realise that they still taste weird. Ok, eating less of them is probably not a bad idea anyway but sometimes the only thing that will do is some tortilla chips and some good homemade guacamole. Luckily my friend Katie (who also makes a mean guac) showed me how to make your own tortilla chips and now I'm telling you so you can be as content as I was when we first made them.

Tortilla Chips (enough for 4-6 people)
8 Tortilla Wraps(I use the corn ones but wheat is quite nice as well)
1 Lime
Salt (optional)

Turn on the broiler in your oven (or preheat it to 220-250˚C if you don't have one).
Using scissors or a knife, cut the tortilla wraps into pieces. 
Arrange some of the pieces on a baking sheet - make sure they don't overlap, but don't worry if they're really close either.
Rub the top with some lime juice. I find the easiest way of doing this is cutting the lime in half as if you were to juice it and then cutting each half into quarters. The pieces you end up with are easier to handle than if you' attempt to rub half a lime across the tortilla pieces.
If you want your tortilla chips slightly salty I would sprinkle them with salt now because that way it will stick to them rather than just falling off later.
Put the baking sheet under the broiler and stand next to your oven waiting for the chips to become slightly browned and crispy. Do not walk away from your oven!!! They tend to not do anything for ages and then suddenly you look away for a second and they are somewhere between done and over-done.
Repeat with the remaining tortilla pieces.

I don't think you'll really need any suggestions as to what you could eat with them. But I normally make them when I take the baked artichoke dip to a party (because that one really doesn't do well with the flavoured chips) 



Sunday, 2 September 2012

Sunday Salon: We're not just losing a Currency, we're losing a Dream

Today I am sharing this space with my dear friend Bettina. Which is really exciting. Because Bettina is way smarter than me an can put her amazing thoughts into really pretty words whereas I just make it up as I go along. In real life, Bettina is a political scientist and has a passion for Europe and Latin America. Her second passion is literature which she is channeling into her own literary blog - liburuak. Today, Bettina is writing about the Euro Crisis and how it is about a lot more than just our shared currency or about a mountain of bureaucracy but how we are in danger of giving up on ideals that should unite us and a system that most young people seem to take for granted (and that both Bettina and I were able to take advantage of when we went and did our undergraduate degrees in this place far far away called St Andrews). I hope you enjoy today's post!

First of all, let me thank Katharina for hosting my rant on here. I've been waiting to get this off my chest for a while, and with this, I had an excuse.

Let me start with the obvious. A lot is wrong with the Euro, a lot is wrong with the EU, and a lot is wrong with how the crisis is being dealt with. I have to admit I have no idea how to fix it and, most likely, neither do the "experts", really. The Eurozone, and more importantly the world economy is one of those complex systems where if you tighten one screw, another one will come loose somewhere else.

The economic effects of the crisis are frightening, but what frightens me just as much or perhaps even more at this point is how easily we have let go of a dream Europeans had previously been constructing for six decades.

Before all economic hell broke loose, I never thought we could go back to old stereotypes so easily. Anyone not living under a rock will have known that they were still around within Europe, but I honestly never thought they would get this nasty again this quickly. From German "newspaper" Bild naming the Greeks almost exclusively with the word "bust" in front,* to Greeks burning German flags and equating Merkel with Hitler, negative national stereotyping has become wide-spread in Europe at an alarming speed. You see, Bild is the most-read "newspaper" in Germany. It's not just some idiotic right wing nutters who are going crazy here, it's a mass phenomenon.

Equally fashionable, closely related and nearly as scary is the Europhobia - because what we are seeing here is beyond Euroscepticism - that is spreading like wildfire across Europe. The crisis-ridden countries of the South blame "Europe" for strangling their economies, while the less afflicted countries blame it for having to fork out "their" money to finance Southern mismanagement. It seems as if many, if not even a majority of Europeans couldn't care less if Europe were to fall apart. And nowhere have politicians risen above exploiting the crisis for national and even sub-national electoral purposes.

What worries me most is that for the first time, Europhobia is gaining a strong following in Germany, traditionally a very pro-EU country, and for good reason: the standing we have in the world, economically and politically, we have thanks to European integration. And we are forgetting that.

This is not only a German phenomenon, though. All over Europe, we are forgetting what Europe really is: an idea, a dream. A dream that we can work together to live in prosperity and in peace, in tolerance and in freedom. What is at peril in the crisis is a European Dream that is just as great and possibly even more ambitious than the American Dream. Because while the American Dream is about achieving your aspirations by working by yourself, in Europe for decades we have dreamt of achieving them by working together.

We have good reason to be proud of Europe and its achievements. Because apart from creating a number of bureaucratic monsters - although bans on bendy bananas and curvy cucumbers are largely mythical - Europe has done an awful lot for each and every single one of us. We have come to take these achievements for granted, and it seems to me that people are just not aware of all the amazing things that would disappear if the European Dream were to break down. Let me give you a few mundane examples.

Thanks to the European Dream, can travel freely across Europe. Wherever you go, you are covered by health insurance just by waving a little blue card with the sexy name EHIC (if you're interested, it stands for European Health Insurance Card). You can work in another country, earn pension rights, and take them with you when you leave. Granted, it's a little complicated in practice, but at least you can do it at all. Thanks to the EU, my boyfriend and I can live in the same country without one of us having to worry about residence and work permits or visa. We just live.

You can study abroad thanks to an elaborate party scheme called Erasmus. You can study abroad outside the Erasmus framework and be spared having to pay ridiculous overseas fees because the European Union deemed discrimination among different EU nationals illegal on your behalf. If you return to your home country or move somewhere else, your university degree will be recognised. You may have to jump through some hoops, but you will get there in the end.

Throughout the Eurozone, you can pay with the same currency. If you're a little older than the Euro, you'll have (hazy) memories of how much of an enormous pain it used to be when you had to exchange money everywhere you went. In fact, if you've recently travelled outside the Eurozone, you will have quite a vivid memory of it. Thanks to the European Commission's "regulation fever", mobile roaming fees are getting lower and lower (they are still excruciatingly expensive, but we're making a start).

If you are travelling outside Europe and find yourself in trouble - say, you've been robbed or lost your passport - in a country where your home country doesn't have an embassy, you're not alone. You can go to any other EU country's embassy and they will help you as if they were your own. The idea is so awesome it gives me goose bumps.

Listing these things harbours the danger of boiling the European Dream down to a few practicalities. These are just a few of the achievements the European project has brought to our everyday lives in the EU.

But the European Dream is so much bigger than that, and we are watching it crash and burn without doing much about it, indeed some seem to be betting on its failure and spurring it on. At the first sight of adversity, we are letting the dream that we can live together in a space free of borders go in favour of a bunch of narrow-minded, simplistic stereotypes.
And the world is watching us, with many onlookers shaking their heads in disbelief. Because here's the thing: the European Dream is not just our dream. In many places, more or less successful attempts have been made to recreate what was perceived as a zone of economic prosperity, democracy, and personal freedom. We're not just endangering our own dream, we're destroying the aspirations of many who wanted to live in an environment a little more like Europe.

Believe me, I am aware of a lot of the one-size-fits-all, sometimes neo-colonial external relations the EU has been involved in where it hasn't exactly covered itself with glory. I am also aware of "fortress Europe" that has sought to shut others out of our prosperity and freedom by building high external walls.

But even so, it is my belief that if we continue to watch the European Dream shattering around us, we make ourselves responsible for other, similar and more fragile dreams being suffocated before they have even been fully born. As European citizens, we bear a responsibility that goes beyond our own borders.

Let's keep dreaming, and let's work to rescue our European Dream. Let's rescue Europe.


* I tried hard and unsuccessfully to find a translation that would even come close to the demeaning term "Pleite-Griechen" Bild is using. There's a linguistic connotation here with the word "Pleitegeier", originally from the Yiddish and meaning someone who goes bust (Wikipedia enlightened me on that one). "Geier", however, also means vulture in German. Mix that together and you hopefully get exactly the yucky feeling that overcomes me when I hear the term "Pleite-Griechen".


Wednesday, 29 August 2012

Blackberry & Oats Muffins


There are flavours that remind me of home, of being a kid, of those long holidays, of my family.
I keep going back to those flavours.
When I eat rice pudding I think of the two summers my grandma and I spent on Sylt so I could breathe the sea air. There were sunny days as well, but most of my memories centre around the rainy days that we spent in this cafe overlooking the beach where they had rice pudding and Germknödel and milkshakes.
When I eat blackberries I think of sitting on my grandma's back-porch picking blackberries off the bush that extends all around the table as the heat radiates off the ground. The grown-ups are drinking instant coffee, the kids, drinking grain coffee, are feeling all grown-up. The cream for the coffee comes in one of those small plastic jugs you get at the supermarket. I think of how calm it always felt, how calm it always feels when I go there.
When I eat something with oats I think about these super fine oat flakes you can get in Germany and how my sister and I would eat those with milk and sprinkle (ok, it tended to be more than just a light sprinkling) sugar on top when our mum wasn't looking. I sometimes wake up at night remembering that flavour.
A few weeks ago I read Lisa's post on blueberry lime oatmeal muffins on Homesick Texan. And started thinking of all those things I just told you about. I thought about how I wanted to make muffins that would combine some of my favourite childhood flavours.
Shall we make some muffins?

Blackberry & Oats Muffins (makes 12)
100g Oat Flour (take porridge oats and whizz them in a blender or food processor)
200g Plain Flour
50g Almond Flour
100g Raw Cane Sugar
1 1/2 tsp Baking Powder
1 tsp Bicarb
1 tsp Salt
200g Blackberries, macerated in 1tbsp Sugar
125g Butter,  melted and slightly cooled
200ml Milk
100g Sour Cream
1 Egg


Preheat your oven to 175˚C and line a muffin tin with paper cases.
Sift the dry ingredients into a bowl and set aside.
Whisk together the wet ingredients and then fold the wet mix into the dry mix until the two are just combined.
Scoop about a tablespoon of batter into each muffin case, then distribute the blackberries evenly across the muffins. Top with the remaining batter. I ended up with 12 fairly full muffin cases. If you would rather have smaller muffins, you could also use more muffin cases but I wanted domed muffins of awesomeness.
Bake the muffins for 25-30 minutes until the tops are golden.
Allow the muffins to cool slightly before turning them out on a wire-rack.
Now, go and find some milk because it's gonna go really well with a muffin!

Wednesday, 22 August 2012

Very Dark Chocolate Loaf Cake


I have been meaning to post this recipe for ages. Because it is so amazing I made it two weeks in a row (once you see the quantities you will understand that eating one of those loafs in a week is quite a feat) and had it for breakfast most days. And then I had some for dinner a few of those days as well. Oh, and in case you are wondering, the cake freezes really well if you wrap it in tinfoil and then stick it into a freezer-bag.
The reason I am finally getting around to telling you about it is that I was desperate for a pick-me-up while I was icing my possibly slightly bruised cheek the other day (you know, I thought trying to catch a ball with my face would be a good idea...) and after I found a frozen slice sitting next to the ice-pack I was rifling through my freezer for things did look a lot better. You can microwave the frozen cake until it is warm and then eat it with some ice-cream :)
I found this loaf cake in Baked Explorations which, in case I have not told you before, is full of recipes you will try and then bake again and again. 
Anyhow, the original is lovely but I found using yoghurt and dark agave syrup gives it a somewhat more rounded flavour.
It works incredibly well on its own and is really lovely with some almond butter or some cream cheese but it truly shines when you spread some caramel sauce on a slice and have it with some ice cream as a dessert.

Very Dark Chocolate Loaf Cake (adapted from Baked Explorations)
110g Cocoa Powder
200g Flour
1 1/2 tsp Bicarb
3/4 tsp Baking Powder
150g Raw Cane Sugar
1 tsp Salt
2 Eggs
100ml Dark Agave Syrup
125ml Yoghurt
125ml Vegetable Oil
1 tsp Vanilla Extract
1 tsp Coconut Extract
100g Dark Chocolate (at least 75%)
100g Milk Chocolate (both types of chocolate broken into pieces)

Preheat your oven to 175˚C. Butter and flour a 13x23cm loaf tin (if you don't know your tin's dimensions - that's one for a large loaf)
In a bowl, combine the cocoa powder, flour, bicarb, baking powder, and salt.
In another bowl, whisk the eggs and sugar  until the mixture becomes lighter in colour and somewhat fluffy.
In a third bowl (I promise this one is the last one!) combine the yoghurt, vegetable oil, vanilla extract and coconut extract. Add the dry mix in three or four parts. Whisk about a third of the egg mixture into the batter. Once it is properly incorporated, fold in the remainder of the mixture taking care not to beat all the air out of the batter again. 
Fold in the chocolate and pour the batter into the prepared tin.
Bake for 60 to 70 minutes or until no batter sticks to a cake tester when inserted in the middle of the cake.
Allow the cake to cool for a bit before taking it out of the tin and allowing it to cool completely.
As I said....caramel sauce is the way forward! Oh, and some good coffee doesn't hurt either :)
I hope you have a fantastic rest of your week!



Sunday, 19 August 2012

Sunday Salon: Of sports and gender equality.

Today, rather than giving you a new recipe, I continue what my friend Mick started us off with a fortnight ago with ramblings on something I care about. And since Mick told us something about himself I think it is only fair if I do the same. So here it goes  - three things you might not know about me :)
When I am not pretending to write a food-blog I keep myself busy by trying to get my head around how light things we look at appear and why, by going to lacrosse practice (my sister finally convinced me and now I'm hooked) and by complaining about how I don't really understand the articles I am reading, how my legs hurt, and how I am really not good at the whole sprinting for the ball thing. 
And this gets me to what I actually want to talk about - our perception of women who do sports (at all different levels).

Perhaps I never noticed before, perhaps the newspapers and blogs I read just picked up on it more than in the past, but I was shocked during this year's Olympics by the number of comments that people made that pretty much reduced female athletes to their looks.
I was shocked to see that apparently there is still a large enough number of people who think that it is acceptable to discuss an athlete's performance in a sporting event and focus either on their gender or their looks.

This in turn reminded me of how growing up I was always told that there was no difference between men and women. That I could become whatever I wanted to be, whether that was a nutritionist, a teacher, or an engineer. That it does not matter what you do as long as you give it your best. I think the only times I had a slight discussion with my parents about my career choices was when I decided to drop Management in University to focus on Psychology (where my dad told me about the bad employment statistics for Psychologist and asked me where I could see myself working) and then again when I decided to go to grad-school (where our discussion focused on whether I would still be able to find a job in industry if I decided against academia).

Watching athletes, who decided to turn the thing they are good at into a job, who work incredibly hard to be the best at what they do, who I am pretty sure had a lot more conversations with their families about their career choices (at least I hope so), who had to sacrifice time with friends or just time off in order to be where they are is simply amazing.

Watching female athletes who do the same thing being reduced to their bodies and even harassed for it makes me sad. While you might say that this is only a small proportion of people who behave like this on the internet, I fear the fact that this group of people thinks it is ok to do so means there is a much larger proportion of people who do not care about whether this happens or who even implicitly support ideas such as the one that female weight lifters might not be as womanly or feminine. Both options have somewhat scary implications.

This kind of behaviour makes me wonder about two things - what is feminine, who gets to decide? And, I think more importantly, what does this tell us about some of the deep-rooted beliefs we share as a society?
When I asked a completely non-representative group of friends about what sports they perceived as feminine gymnastics ranked quite high on everybody's list. I definitely agree that these athletes look incredibly graceful when they are doing but when I watch gymnastics I am actually more impressed with how they are able to make an intense and strenuous routine look easy. The same goes for cheerleading or ballet. These athletes work for hours to make things look easy that most of us will never be able to even do. Yet, a lot of the time they are not perceived as athletes.
Interestingly, the sports that women tend to be perceived as athletes in, such as soccer, or cycling, or swimming, or weight lifting are all sports that I have heard people mention words such as 'tough' and 'muscular' negatively.

Is it really the case, that when we practice a sport that emphasises 'making it look easy and graceful' we will not be perceived as athletic whereas when we practice a sport that does not we are perceived as less feminine?
I have never competed in a sport at a national or even international level, but thinking about the sports that I have and am practicing, when I dance in front of people and get off the stage I don't feel feminine, I feel strong and powerful and proud because I know how much work went into that performance and I know what kind of strength it takes to leap across a stage and make it look effortless. When I was kayaking I didn't feel any less feminine (because nobody cared about your gender, it was about whether you made that line or not...). I also think that some of my friends whom I consider extremely 'feminine' are though as nails when they are out there playing soccer, lacrosse, or volleyball.

So why am I going on about this today? Why does this concern me? Or you?
To me, it is a scary thought that nearly 40 years ago our mums and aunts were protesting and burning their bras and whatnot in order to achieve gender equality. On the one hand people are somewhat enraged that until 1977 women in Western Germany needed permission from their husband in order to get a job. Yet we are still holding on to archaic concepts of what it means to be a woman and what a woman should act like. We are also still expressing this by treating sports and jobs that are more feminine as somewhat less valuable than their male counterparts. It is perfectly acceptable to want to work in an office, but how often are parents who decide they want to be a stay-at-home mum or dad judged for that decision? How much are professional football players paid, and how much does a professional ballet dance make? I think the length you can expect your career to last is roughly the same and the injury potential should be similar as well.

Sometimes I feel like we stopped working towards gender equality (yes, it might be there on paper in most developed countries, but I mean real equality).We cannot change the world in one day, but acknowledging female athletes for what they do rather than discussing their performance in relation to their looks seems like a good place to start.


Thursday, 16 August 2012

Triple Berry Cobbler


Today's recipe is one I made for my grandma's birthday dinner last weekend. We all got together and my mum and my aunt made stuffed veal breast (because that's what my grandma always made for big family-meals). We ate our own weight in cheese at the farmers market, and then we brought even more home. I baked a cake, or two. And then there was the berry cobbler.
When I was in high school I used to make this apple and berry cobbler whenever I had people over. The main reason was that you could bake it in advance, take it out of the oven slightly early and then just stick it back in when people were nearly done eating their pasta.
I like pasta. A lot. And if I'm having people over for dinner chances are fairly hight that  it's going to involve pasta. I don't know about you, but I don't see the point in slaving in the kitchen all day long when people come over for the company. So why not eat something that's simple and will allow everybody do focus on what's important - gossip :)
Anyhow, how did we end up with the pasta? Let's get back to dessert!
So, what can I tell you about the cobbler, other than that I tend to stop talking and focus on eating as much as I can when anything involving a cobbler or crumble or buckle or a crisp is sitting in front of me. Because somehow these dishes make a bad day seem much better and a good day (like this time I made it) just phenomenal.
This cobbler is a twist on the one I used to make in high school which was based on a recipe in one of the early Jamie Oliver cookbooks (before he went off to save the world and whatnot).

Triple Berry Cobbler
1kg Blueberries, Blackberries, and Strawberries (not each but that's the combined weight)
2 tsp Balsamic Vinegar
100g Sugar
2 tsp Cornflour
200g Flour
1 scant tsp Baking Powder
1 scant tsp Salt
200ml Milk
150g Butter
Juice of 1/2 Lime
Cinnamon & Nutmeg

Preheat your oven to 180˚C.
Combine the berries (half or quarter the strawberries), balsamic vinegar and 150g of the sugar in a saucepan and heat over a medium heat for a few minutes. The berries will begin to sweat. Add the cornflour, stir until everything is combined and transfer into a 23cm or so pie dish (one of those deep ones).
Mix the milk and lime and set aside (I  started doing this when I didn't have any buttermilk at home with some lemon juice, but the lime juice adds a lovely flavour you don't get when you're using buttermilk, hence the extra step).
Combine the flour, baking powder, dals and remaining 50g sugar in a bowl, cut in the butter until the mixture resembles breadcrumbs. Add a generous pinch of nutmeg, then stir in the milk.
Drop pieces of the (fairly sticky) dough onto the berries. They don't have to be pretty or completely equal in size, I tend to aim for plum-sized blobs of dough.
Sprinkle with some cinnamon and perhaps another tablespoon or so of sugar and then it's off into the oven for 40-50 minutes until the biscuits are golden and the fruit is bubbling from between the biscuits.
This cobbler is lovely by itself, but ice-cream or whipped cream or even custard obviously don't hurt either.

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