Thursday, 13 September 2012

Chocolate, Pecan & Banana Slices


I could have called these brownies. But that wouldn't have been a fitting description. You see, last week someone brought some banana brownies along to eat after lacrosse practice and I wish I knew who did...but I seem to have forgotten everything about that day other than how amazing these brownies tasted. In all their gooey goodness.
So the idea of doing something similar was born. But as much as I love proper brownies (especially when they're still slightly warm and come with some ice-cream), I don't find them especially easy to handle or to transport or even especially nice to eat the next day when they have cooled down. This is why I made these, a slightly dryer, slightly denser, fudgier (is that even a word?!?), and infinitely easier to handle cousin of the chocolate brownie :)
Oh, and in case you are wondering why I weigh the banana - I have a tupperware container in my freezer that is home to slices of banana. Whenever I buy too many and they start becoming slightly over-ripe, I just cut them into 1-2cm slices (so they are easier to portion later on) and freeze them. That means when I decide to bake something with bananas or that I want to make banana soft-serve as I am walking up the stairs, I don't have to run to the supermarket but can just use the frozen ones.

Chocolate, Pecan & Banana Slices
125g Dark Chocolate
125g Butter
125g Sugar
125g Flour
125g Pecans, roughly chopped
200g Banana (mashed)
2 Eggs
1/4 tsp Fleur de Sel
1 tsp Vanilla Extract
1 tbsp Bourbon (optional)

Preheat your oven to 175˚C and line a brownie tin (something close to 20x20cm will do) with baking parchment.
Melt the chocolate and butter. You can either be old-fashioned and use a bain-marie or, if you're lazy like me, just melt them in the microwave. I don't see why you shouldn't do that because the whole thing is going to be warm later on anyway as it is baking. I put things into the microwave and heat it 30 seconds at a time (shorter intervals towards the end) until nearly everything is melted.
Whisk until you have a smooth texture, then add the eggs and banana. Whisk until the biggest lumps of banana are gone.
If you like bourbon, add some now. I find booze makes everything better and the bourbon works really well with the banana flavour, and the chocolate flavour, and it will work really well with the pecans, too. Just saying...
Stir in the sugar, salt and vanilla extract and make sure things are properly combined until you add the flour.
Once the flour is mixed in, add the pecans and pour the batter into the tin.
Bake for 25-30 minutes or until a cake tester comes out relatively clean - you still want some moist crumbs but you don't want the batter to be relatively liquid anymore either.
Allow the cake to cool for a bit before you cut it into slices - it breaks quite easily while it is still warm.
Personally, I really like these with a glass of milk, or coffee, or tea.

What is your favourite sports-related food? Is there something you can't live without after a competition or do you have a post-training ritual or something similar?


Tuesday, 11 September 2012

Pumpkin, Bacon, Onion and Cheese Pizza

Fall is nearly here. We are currently enjoying a few more gloriously sunny days but in the evenings you can already tell - not much longer until we can break out the winter cardigans, cook stews and soups and watch the leaves turn all kinds of amazing colours.
So, to put us into the mood, I made a pizza. With a flavour combination that just makes me smile. The pumpkin and bacon work really well together because the sweetness of the pumpkin brings out all those salty, slightly smoky flavours in the bacon. And together they make me feel like I'm in a cabin somewhere in the woods. Perhaps I should make some pumpkin soup sometime soon (with caramelised bacon sprinkled on top, perhaps).
Anyhow, I hope you enjoy this pizza as much as I did and are anticipating all the great things about fall as much as I am.

Pumpkin, Bacon, Onion and Cheese Pizza
1/2 recipe Basic Pizza Dough
1/2 tbsp Flour
1/2 tbsp Butter
125 ml Milk
50g Grated Parmesan
Salt, Pepper, Nutmeg
2 Rashers Bacon
200g Pumpkin (I used 1/2 of a super cute tiny Hokaido one)
1 small Red Onion
1/2 Ball Mozzarella

Preheat your oven to 220˚C.
Heat the milk and a pinch of salt in a saucepan and keep it near boiling until the next step is done. Melt the butter in a saucepan, then stir in the flour and allow the mixture to bubble away, letting it brown slightly. You're aiming for a golden colour, not something dark brown. Take the flour mixture off the heat and start stirring in the milk. Once the two are combined return the saucepan to the heat and allow things to thicken. Stir in the parmesan, then season with salt, pepper and nutmeg. Set aside.
Cut the bacon into smaller pieces (slightly larger than an SD card - sorry, that's the only thing I have on my desk right now that is approximately the right size) and gently fry those pieces until the edges start to crispen up (not any longer, otherwise you'll end up with extra-crispy bacon pieces on your pizza.
Peel (if needed) and cut the pumpkin into slices. Most of my pieces were just under a centimetre thick. Cut the onion into 12 pieces (lengthwise) and dice the mozzarella.
Roll out the dough and lay it onto a lined baking sheet. Spread the cheesy white sauce onto the dough, then top with the bacon, pumpkin, onion, and mozzarella. You can grind some more pepper on top of everything if that is your kinda thing.
Bake for about 15 minutes or until the cheese is brown in places and the crust looks done (as you can see on the picture above I was really hungry, gave up at some point and just took the pizza our of the oven a few minutes earlier than that....what can I say?! I had just come home from a run...it was slightly undercooked pizza or starvation).

What is your favourite thing about fall?

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!



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