SPICY MIDDLE EASTERN-STYLE CHICKPEA, BELL PEPPER, EGGPLANT, TOMATO AND TAHINI STEW (VEGETARIAN) - RAGOÛT MOYEN-ORIENTALISANT AUX LÉGUMES D'ÉTÉ, POIS CHICHES, ÉPICES ET AU TAHINI (VÉGÉTARIEN)

If you follow me via my Facebook page, you might be familiar with my daily " light & healthy supper" posts*. Well to make a long story short, I use this space to share with my fans the detailed desription of the humble, yet delicious, budget-friendly, wholesome and totally improvised meals I cook every evening.

Against all expectations, my quotidian dinner ramblings have become quite popular and a few of the people who enthusiastically read them have told me that I inspire them greatly. Many have even asked me whether I'd consider putting my recipes on the blog.

The worst enemy to creativity is self-doubt.
- Sylvia Plath

Of course I'd love to be one of those hyperactive bloggers who publishes on a day-to-day basis and always feels the urge to put pen to paper or grab his/her camera, but unfortunately that's not me. You see, I'm a self-doubting perfectionist who has anxiety issues and suffers from chronic bouts of depression, so unlike many creative souls, I generally cannot be put under any kind of pressure or else my inspiration and mojo disappear. Stress and mood swings kill me and tame my inner fire. As a matter of fact, I am only capable of producing quality material when that big black cloud has ceased to hover over my head and I start to regain my self-confidence as well as my serenity...

Anyway, I have nonetheless been able to quickly take pictures of one of my modest creations that I'm happy to present to you today. This summery "Spicy Middle Eastern-Style Chickpea, Bell Pepper, Eggplant, Tomato And Tahini Stew" is really flavorful. Not only is it pleasantly fragrant, but it is also hearty, seasonal, inexpensive and easy to put together.

Nothing artsy-fartsy here, just straight-forward vegetarian grub for foodlovers who care about their well-being, the environment and the state of their bank account without compromising on taste and quality.

* In case you absolutely don't know what I'm talking about, I invite you to visit my "fan page" by clicking on this link.

Spicy Middle Eastern-Style Chickpea, Bell Pepper, Eggplant, Tomato And Tahini Stew
Recipe by Rosa Mayland, September 2014.

Ingredients:
1 Tbs Olive oil
1 Onion, chopped
1 Cloves garlic, chopped
1 Red bell pepper, cubed
1 Eggplant, cubed
1/2 Tsp Ground cumin
1/4 Tsp Ground allspice
1/6 Ground black pepper
2 Tomatoes, chopped
1 Tsp Tomato paste
400g Cooked chickpeas
3 Tbs Tahini mixed with 5 Tbs Water
3 Tbs Yogurt
A few drops of red Tabasco
1/2 Tbs Fresh mint, chopped
Fine sea salt, to taste

Method:
1. Heat a frying pan over medium heat, add the olive oil and then the onion. Cook the onion until translucent.
2. Add the garlic and cook for 1/2 a minute.
3. Add the bell pepper and stir-fry for about 4 minutes, then add the eggplant and stir-fry for another 5 minutes.
4. Add the spices, quickly stir and add the tomatoes as well as the tomato paste. Cook for 10 minutes, until the juices of the tomato have evaporated.
5. Incorporate the chickpeas, the tahini sauce, the yogurt, the Tabasco and the mint. Cook for another minute.
6. Season with salt and serve.

Remarks:
The tomatoes should not have dissolved completely - pieces should remain.
If you find that the dish/sauce is too thick add a little water.
The mint can be replaced by fresh coriander (a handful).

Serving Suggestions:
Serve this dish alone, or with couscous or basmati rice.

Ragoût Moyen-Orientalisant Aux Légumes d'Été, Pois Chiches, Épices Et Au Tahini
Recette par Rosa Mayland, Septembre 2014.
 
Ingrédients:
1 CS d'Huile d'olive
1 Oignon, haché
1 Gousses d'ail, hachée
1 Poivron rouge, coupé en dés
1 Aubergine, coupée en dés
1/2 CC de Cumin en poudre
1/4 CC de Tout-épice (poivre de la Jamaïque) en poudre
1/6 de CC de Poivre noir fraîchement moulu
2 Tomates, hachées grossièrement
1 CC de Concentré de tomate
400g de Pois chiches cuits
3 CS de Tahini mélangé à 5 CS d'eau
3 CS de Yogourt
Quelques gouttes de Tabasco rouge
1/2 CS de Menthe fraîche, hachée
Sel de mer, selon goût

Méthode:
1. Faire chauffer une poêle à feu moyen, ajouter l'huile d'olive, puis l'oignon et faire cuire ce dernier jusqu'à ce qu'il soit translucide.
2. Ajouter l'ail et cuire pendant 1/2 d'une minute.
3. Ajouter le poivron et le faire sauter pendant environ 4 minutes, puis ajouter l'aubergine et continuer à faire sauter (en remuant régulièrement) pendant 5 minutes.
4. Ajouter les épices, remuer rapidement et ajouter les tomates ainsi que le concentré de tomate et faire cuire pendant 10 minutes, jusqu'à ce que les jus des tomates se soit évaporé.
5. Incorporer les pois chiches, la sauce au tahini, le yogourt, le Tabasco et la menthe. Laisser cuire encore une minute.
6 Assaisonner avec le sel et servir.

Remarques:
Les tomates ne doivent pas s'être dissoutes - des morceaux doivent rester.
Si vous trouvez que le plat est un peu sec, ajouter de l'eau afin d'obtenir la consistance voulue.
La menthe peut être remplacée par de la coriandre fraîche (une poignée).

Idées De Présentation:
Servir ce plat seul, ou avec du couscous ou du riz basmati.

WINTER IS COMING / FESTIVE FARRO SALAD WITH ROASTED PUMPKIN, DRIED CRANBERRIES AND RAS-EL-HANOUT VINAIGRETTE - SALADE FESTIVE AU PETIT ÉPAUTRE, À LA COURGE, AUX CANNEBERGES SÉCHÉES ET AU RAS-EL-HANOUT

A cold wind was blowing from the north, and it made the trees rustle like living things.
- George R.R. Martin, A Game of Thrones

So the winter comes
where we belong
I feel the cold
within my heart
I see the night
deep in your eyes
the winter comes at last...
- Covenant, Winter Comes

As Winterfell characters often remark in Game of Thrones: "winter is coming".

Winter is nearing and there is absolutely no doubt about that. You can feel it in your lungs with every breath you take, smell it in the air, taste its watery sapidity, hear its broisterous complaint and deadly silence, and witness it through your eyes focused on barren landscapes and white mountain tops. Everywhere there are signs of the impending bitter season and whether you want it or not, it is only the beginning. So if you are wise enough, you'd better get your duvet jackets, wolly hats, fleece scarves and leather gloves out of the wardrobe or you'll end up frozen like an icicle...

Let us love the winter for it is the spring of geniuses.
- Pietro Aretino

December is an old friend; it reminds you of the past, together you share some laughs and tears, you feel warm-hearted though it’s freezing outside
- Mohamed Atef

Most people fear and loathe this gloomy and glacial period of the year, but not me. Wintry weather makes me gleeful and dissemilarly to a majority of the population, I never get a bad case of the blues once the trees are stark naked and the fall sunlight commences to fade. As a matter of fact, when November dies and painfully gives birth to December, glowing joy and powerful positiveness invades the very core of my soul. This is paradise!

After all I am a capricorn who was born on a frigid full moon Christmas morning (the 25th, precisely) and I have Helvetic, British and Russian blood running through my veins (and maybe a little Danish blood too). Consequently, I'm related to an ancient race of humans (the Teutons, Northmen and Slavs) reputed for having the capacity to brave the cold and being insensible to extreme meteorologic conditions - I guess this also explains my strong attraction to Northern Hemisphere countries and regions such as Great Britain, Scandinavia, Canada, Alaska, Siberia, etc... It's in my genes.

In the midst of winter, I found there was, within me, an invincible summer.
- Albert Camus, The Stranger

I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says "Go to sleep, darlings, till the summer comes again.
- Lewis Carroll, Alice's Adventures in Wonderland & Through the Looking-Glass 

When gusts of freezing wind chill you to the bones, croaking crows break the ghastly quietude, mesmerizing starling murmurations - similar to evil clouds - hover over towns, snow heavily tumbles down like chalky rose petals and starts flirting with the plains, nature is frozen still, duck egg blue skies magically appear through the thick fog, darkness covers the countryside and a fiery sunsets illuminate the horizon, my brain becomes hyperactive, my energy is multiplied and exhilaration kicks in.

Jack Frost is my drug, my muse, my guide, my lover and my friend. He knocks me off my feet, inspires me, stimulates my intellect, helps me focus on what's important in life, puts me in a happy and romantic mood, fills me with endless hope, feeds my hunger for adventure, uplifts my spirit and gets me going.

From December though March, I savor every passing moment and enjoy the soothing comfort of my snuggly apartment, relish rustic food that sticks to the ribs (only on weekends though, otherwise I'd end up looking like a Michellin woman!) and brings a grin of satisfaction to my face, appreciate cuddling up on the settee with a cup of steaming cappuccino or spicy chai and revel in spending some cosy afternoons with my friends or evenings with my dearest. It is the time for relaxing at home and engaging in cheering activities.

Another reason for me to get all flushed and excited is the delightful array of versatile vegetables, fabulous fruits and enticing produces which make their entry on market stalls once autumn has waved us farewell. There is so much on offer that I never know what to choose when I visit my favorite "marché aux légumes" in Rive. Between fennel, cabbage, Brussel sprouts, cauliflower, broccoli, turnips, Belgian endives, leeks, pumpkins, celeriac, carrots, treviso (radicchio), parsnips, beets, apples, oranges, pears, mandarins, pomegranates, kumquats, grapefruits, litchis, kiwis, sausages, sauerkraut, vacherin Mont d'Or and chestnuts, my heart wavers...

At my table, variety rules and I rarely serve the same legume twice in the same week, hence my fridge is chock-a-block full with greens of many colors, shapes and sizes. Not only do I adore eating those harbaceus plants, but I also have loads of fun inventing new dishes with them.

While some of my experiments are only worth being metioned on my Facebook page (where I speak about my daily meals), some of the recipes I put together are just too exquisite not to be fully shared on my blog. It is the case with one of my latest creations to date: a festive "Farro Salad With Roasted Pumpkin, Dried Cranberries And Ras-El-Hanout Vinaigrette" inspired by my fondness for Middle Eastern, North-African and Mediterranean cuisine.

This unique, luscious, sweet and savory, hearty, spicy and colorful main course is a real showstopper. Indeed, nothing captures the attention more than a glorious bouquet of flavors as well as a harmonious combination of aromas and textures - the roasted and soft pumpkin, nutty and crunchy farro, sour and chewy cranberries, fragrant dill, heady mustard, deeply toasted sesame seeds, pungent citrus zest, creamy tahini and exotic ras-el-hanout spice come together just marvelously.

A hors-d'oeuvre which is perfect for any occasion - be it lunch, supper, a picnic, your family's Yuletide banquet or New Year's Eve Party - and will please both vegetarians and carnivores alike - it can be served per se or as accompaniment to meat, fish, cheese, tofu or seitan.

Give it a try, you'll be conquered!

Farro Salad With Pumpkin, Dried Cranberries And Ras-El-Hanout

Recipe by Rosa Mayland, December 2013.

Serves 2.

Ingredients For The Salad:
550g Pumpkin, roasted (see recipe) and cut into 1cm/0.39inch cubes
250g Raw farro, cooked (see recipe)
1 Onion (small), chopped finely
The zest of 1 organic lemon
3 Tbs Sesame seeds, toasted
4 Tbs dried cranberries
Fresh dill, chopped, to taste
Ingredients For The Vinaigrette:
1 Clove garlic, crushed
2 Tbs Tahini paste
1 Tsp Semi-strong mustard
1 Tsp Ras-El-Hanout
6 Tbs Olive oil
3 Tbs Lemon juice
1 Tbs Apple vinegar
Fine sea salt, to taste
Black pepper, freshly ground, to taste

Method:
1. In a medium bowl, whisk together all the ingredients for the Vinaigrette.
2. In a big salad bowl, put all the ingredients for the salad and add the vinaigrette.
3. Delicately combine.
4. Plate the salad and sprinkle with extra dill.

Remarks:
Choose a type of pumpkin that can be roasted (potimarron, butternut squash, blue Hokkaido, sugar pie, red kuri, tan cheese, etc...).
Both the farro and pumpkin can be used either warm or at room temperature.

Serving suggestions:
Serve as main course alone or accompanied with fish, meat, pan-fried tofu, seitan steaks or cheese and pair with Chardonnay, Pinot Noir, Riesling, Pinot Grigio or Sauvignon Blanc.

Salade De Petit Épautre À La Courge, Aux Canneberges Séchées Et Au Ras-El-Hanout
Recette par Rosa Mayland, Décembre 2013.

Pour 2 personnes.

Ingrédients Pour La Salade:
550g de Courge, rôtie au four (voir recette) et coupée en dés de 1cm
250g de Petit épautre (cru), cuit (voir recette)
1 Oignon (petit), haché finement
Le zeste d'un citron bio
3 CS de Graines de sésame, torréfiées
4 CS de Canneberges séchées
Aneth fraîche, hachée, selon goût
Ingrédients Pour La Vinaigrette:
1 Gousse d'ail, écrasée
2 CS de Tahini
1 CC de Moutarde mi-forte
1 CC de Ras -El- Hanout
6 CS d'Huile d'olive
3 CS de Jus de citron
1 CS de Vinaigre de pomme
Fleur de sel, selon goût
Poivre noir, fraîchement moulu, selon goût

Méthode:
1 . Dans un bol moyen, mélanger ensemble tous les ingrédients pour la vinaigrette .
2 . Dans un grand saladier, mettre tous les ingrédients pour la salade et ajouter la vinaigrette.
3 . Mélanger délicatement.
4 . Garnir les assiettes avec la salade et saupoudrer avec un peu d'aneth.

Remarques:
Choisissez une courge qui peut être rôtie (potimarron, butternut, courge musquée, etc...).
Le petit épeautre et la courge peuvent être utilisés légèrement chauds ou à température ambiante.

Suggestion d'accompagnement :
Servir comme plat principal seul ou accompagné de poisson, de viande, de tofu poêlé, de steaks de seitan ou de fromage. Ce plat se marie bien avec un Chardonnay, Pinot Noir , Riesling, Pinot Grigio ou Sauvignon Blanc.

SHORTCUT CINNAMON & TAHINOMELO SMORHORNS & AN ODE TO IDLENESS - SMORHORNS EXPRESS À LA CANNELLE ET AU TAHINOMELO

The sky was dark and gloomy, the air was damp and raw, the streets were wet and sloppy. The smoke hung sluggishly above the chimney-tops as if it lacked the courage to rise, and the rain came slowly and doggedly down, as if it had not even the spirit to pour.
- Charles Dickens

At the moment, despite a few hours of semi-summery weather here and there, more or less all we get is rain, wind and grey clouds. It seems as though Mother Nature is somewhat upset and wants to punish us for some obscure deed by serving us a rotten spring and making our mood sink to the lowest of lows. There's no respite from the animosity and hostility with which she has decided to strike us. She acts like a bitter woman who's been cheated on and who has decided to take revenge on that unfaithful lover of hers...

Repetitivety and boredom is what rocks my present existence, and it is getting extremely grueling to rarely see the sun shine or admire puffy white cumuluses. Uniformly gloomy skies above my head sap my vitality and kill my enthusiasm. Like a vampire, obscurity drains me of my life force and glamorizes/bewitches me to a point where I lose all motivation and become a walking zombie.

Lack of light in May is just so depressing and uninspiring, especially when you are desperately waiting for the warmer season to kick off with a blast, fill your heart with dreams and your head with bountiful thoughts. Unfortunately, this is far from happening right now. The heavens above are as desperately desertic as my mind and look as if they've been invaded by maleficially vile creatures hailing from the Netherworld. Nothing is here to water my arid imagination and make it fertile again. Instead, I am stuck in a limbonic neverland and sitting in oblivion's waiting room scrutinising the horizon in search of a spark of ingeniosity.

I meant to do my work today

But a brown bird sang in the apple tree,

And a butterfly flitted across the field,

And all the leaves were calling me.

And the wind went sighing over the land,

Tossing the grasses to and fro,

And a rainbow held out its shining hand--

So what could I do but laugh and go?

 - "I Meant to Do My Work Today" by Richard Le Gallienne

I have no other choice than to bear my misfortunes patiently and turn things to my advantage. Yes, why not relax purposely until "genius" comes out of its hiding place and makes its grand comeback? In any case, there is no law that forces you to be prolific all the time. Being decently loafy isn't a crime. As a matter of fact, everybody should learn to let go of things and to slow down as berserker moduses lead to a lot of misery and grim endings (health complications, stress, burnout and even sometimes death).

Busy bees forget to live and to enjoy themselves. They know no peace and are always productive no matter the costs, thus endangering their mental and physical well-being. Nobody can give endlessly without experiencing the negative side effects of his/her limitless zealousness.

 Far from idleness being the root of all evil, it is rather the only true good.

-  Soren Kierkegaard

I learned...that inspiration does not come like a bolt, nor is it kinetic, energetic striving, but it comes into us slowly and quietly and all the time, though we must regularly and every day give it a little chance to start flowing, prime it with a little solitude and idleness.

- Brenda Ueland

Rest is not idleness, and to lie sometimes on the grass under trees on a summer's day, listening to the murmur of the water, or watching the clouds float across the sky, is by no means a waste of time.
- John Lubbock

Efficacious action is good, but frantic and directionless enterprises as well as initiative for the sake of initiative are fruitless and destructive. It is a waste of energy. Better be constructively passive than to be gyrating in all directions without aim and be frenziedly industrious.

In our materialistic society which is oriented towards wealth and profit, indolence is looked upon unfavorably and the church with its centuries of moral oppression based on terror has well contributed to the way it is perceived. Religion, conformists and workaholics say it is a serious sin to be "unoccupied" as they consider this state of grace to be a waste of precious time and the work of the devil. In one word, those who aren't constently slaving are evildoers or/and losers. Well, I refuse to listen to them or feel guilty for my lascivious procrastinating as I believe that each of us needs to let his/her mind wander freely through the lush fields of inertia in order for our brain to breathe fresh air and our spirit to fly high so as to reach contemplative elevation and be one with the Universe.

What is this life, if full of care,

We have no time to stand and stare,

No time to stand beneath the boughs

And stare as long as sheep or cows.

No time to see, when woods we pass,

Where squirrels hide their nuts in grass.

No time to see, in broad daylight,

Streams full of stars, like skies at night.

No time to turn at Beauty's glance,

And watch her feet, how they can dance.

No time to wait till her mouth can

enrich that smile her eyes began.

A poor life this if, full of care

We have no time to stand and stare.

- "Leisure" by W.H. Davies

Life does not agree with philosophy: there is no happiness that is not idleness, and only what is useless is pleasurable.

- Anton Chekhov

It is so revitalising to break away from the mad routine by allowing ourselves to put our feet up every now and then, and so gratifying to simply exist and enjoy the present instant without constantly projecting ourselves in the intangible future. Leisurely laziness is pure bliss and a free luxury. This happiness is available immediately and "requires no work to earn, no mastery to attain, no wealth to purchase, no distance to travel" (quote by Rev. Samuel A. Trumbore), no goal to reach, no effort to furnish or final product to deliver. One is only required to delight in nothing in particular and take pleasure in what is happening now. An intoxicating sensation!

In fact, it is a form of meditation. The act of creating an inner void and resting our body and soul fuels our creativity as true inspiration comes during periods of idleness. So, if ever you are feeling drained and your idea bank is empty, don't panick. A vacation or timeout is definitely the answer to your problems...

So on that note, I want to inform you that this is exactly what I'm going to do next week. Six months without holidays has had its toll on me and I cannot continue speeding forward like a steam train that is out of control or else I'll go bananas. Hence, I am taking a short break (not from surfing the web, though - I am too addicted to visiting your lovely blogs LOL) and, after a brief blogging intermission, I will be back on the 23rd of May. 

In the meanwhile, I'll leave you with a recipe which illustrates this article perfectly. Those "Shortcut Cinnamon & Tahinomelo Smørhorns" are fast to prepare and require minumum effort to put together. Compared to the traditional Norwegian yeast-based butterhorns, this cinnamony treat is dedicated to faineant bakers who want to whip up something mighty scrumptious without having to spend hours in the kitchen or sacrificing taste for simplicity.

With its Mediterranean twist, this moist and tender scone/biscuit-like pastry is quite addictive and I can assure you that your smørhorns will disappear as rapidly as they arrived on the table. Enjoy!

Shortcut Cinnamon & Tahinomelo Smørhorns

Recipe freely adpated from Epicurious.

Makes 8 butterhorns.

Ingredients For The "Quick Dough":
1 1/4 Cups (160g) All-purpose flour

1Tbs Castor sugar
2 Tsps Baking powder
1/3 Tsp Sea salt
2 Tbs (30g) Cold unsalted butter
1 Large egg  (63g)

3 Tbs Milk (plus more to brush the dough and smørhorns)

Ingredients For The "Filling":

2 Tbs Light brown sugar
1 1/2 Tsp Ground cinnamon

8 Tsps Tahinomelo (see recipe here)

Ingredients For The "Drizzle":
3 1/2 Tbs Powdered sugar
1 Tsp Water

Method For The "Quick Dough":

1. Preheat the oven to 180° C (350° F) and line a baking sheet with parchment or a silicone baking liner.

2. In a large bowl, stir together the flour, sugar, baking powder and salt.

3. Add the butter and cut it into small pieces, then with your fingertips or a pastry blender, blend into flour mixture until mixture resembles coarse meal.

4. In a small bowl, whisk together the egg and 3 tablespoons of the milk and add to flour mixture, stirring until just combined (add more milk if needed - see remark).

5. Transfer dough to a lightly floured surface and gently knead, 3 or 4 times.

Method For The "Filling, Assembling & Baking":

6. In another small bowl, stir together 2 tablespoons of castor sugar with the cinnamon.

7. On a lightly floured surface, roll the dough into a 26-27cm (10-11 inch) circle.

8. Brush the dough with some milk, then sprinkle evenly with the cinnamon sugar.

9. Using a sharp knife or pizza cutter, slice the round into 8 wedges.

10. Place 1 tsp tahinomelo along the base of the triangles.

11. Starting at the wide, outer edge of one of the wedges, roll the dough towards the inside, pointed edge, forming a crescent shaped roll.

12. Transfer to the lined baking sheet and repeat with the remaining dough.

13. Brush the rolls with milk (or egg wash) and bake the butterhorns in the middle of the oven until pale golden and cooked through, about 18 minutes.

14. Meanwhile, in a small bowl, stir together the powdered sugar and water until smooth.

15. Drizzle over the warm butterhorns and let cool on a rack.

Remarks:

At point 4, add a little more milk if needed. I used 5 tablespoons.

The butterhorns are better eaten the same day.

Serving suggestions:
Serve for brunch or teatime with a cup of coffee or tea.

Smørhorns Express A La Cannelle Et Au Tahinomelo

Recette largement adaptée d'Epicurious.

Pour 8 smørhorns.

Ingrédients Pour La "Pâte Rapide": 
160g de Farine
1 CS de Sucre cristallisé
2 CC de Poudre à lever
1/3 CC de Sel de mer fin 
30g de Beurre non-salé, froid
1 Gros oeuf (63g)
3 CS de Lait (et plus pour badigeonner la pâte et dorer les smørhorns)
Ingrédients Pour La "Garniture":
2 CS de Cassonade
1 1/2 CC de Cannelle en poudre
8 CC de Tahinomelo (voir la recette ici)
Ingrédients Pour Le "Glaçage":
3 1/2 CS de Sucre en poudre
1 CC d'Eau

Méthode Pour La "Pâte Rapide":
1. Préchauffer le four à 180 ° C et recouvrir une plaque à pâtisserie avec du papier sulfurisé ou un silpat.
2. Dans un grand bol, mélanger ensemble la farine, le sucre, la poudre à pâte et le sel.
3. Ajouter le beurre et le couper en petits morceaux, puis travailler la farine et le beurre entre le bout des doigts afin d'obtenir un mélange sablé.
4. Dans un petit bol, fouetter ensemble l'œuf avec 3 CS de lait et ajouter au mélange farine/beurre. Incorporer rapidement le liquide (si c'est trop sec, ajouter un peu plus de lait - voir remarques) afin qu'une boule de pâte se forme.
5. Transférer la pâte sur une surface légèrement farinée et pétrir délicatement, 3 ou 4 fois.

Méthode Pour Le "L'assemblage Et La Cuisson Des Smørhorns":
6. Dans un autre petit bol, mélanger ensemble 2 cuillères à soupe de sucre semoule avec la cannelle.
7. Sur une surface légèrement farinée, abaisser la pâte en un rond de 26-27cm de diamètre.
8. Badigeonner la pâte avec un peu de lait, puis saupoudrer avec le sucre à la cannelle.
9. A l'aide d'un couteau bien aiguisé ou d'une roulette à pizza, découper la pâte en 8 parts (triangles) égales.
10. Placez 1 CC de tahinomelo à la base de chaque triangle.
11. Prendre un triangle de pâte, étirer légèrement la base du triangle puis rouler sans trop serrer la pâte afin d'obtenir le croissant.
12. Faire de même avec les autres triangles de pâte et ranger les croissants sur la plaque à pâtisserie.
13. Badigeonner les rouleaux avec du lait (ou un oeuf battu) et les faire cuire au centre du four pendant environ 18 minutes ou jusqu'à ce qu'ils soient cuits et dorés.
14. Pendant ce temps, dans un petit bol, mélanger ensemble le sucre en poudre avec l'eau.
15. Napper chaque croissant avec le glaçage et laisser refroidir sur une grille.

Remarques:
Au point 4, ajouter un peu de lait si nécessaire. J'ai utilisé 5 cuillères à soupe.
Les smørhorns sont mielleur consommés le jour même.

Idées de présentation:
Servir pour le brunch ou le goûter et accompagner d'une tasse de café ou de thé.

TAHINOMELO WITH MAHLAB - TAHINOMELO AU MAHLEB

Lately, while looking out of the window, the following lyrics, sung in 1982 by the mighty Glenn Danzig, leader of my favorite punk formation (The Misfits – Danzig Era only, 1977-1983) constantly popped up in my mind:

Brains for dinner
Brains for lunch
Brains for breakfast
Brains for brunch
Brains at every single meal,
Why can't we have some guts?

OI! OI! OI!

Brains are all we ever get at this rotten fucking place,
brains are all we ever get, why can't we have a change of pace! ]…[

Don’t get me wrong, no brains were involved. As a matter of fact, I was thinking about the rain that had not stopped bugging us on a daily basis since about a month.  After such an extensive period of precipitations, it started to get so boring and frustrating that, very much like the vocalist of that mythic band, I quotidianly prayed for "a change of pace”. Unfortunately, cursing the dark clouds, invoking our brightest star and hoping that it will finally hug us with its warm arms proved unsuccessful until today. I really thought that I'd lose my marbles if the meteorological calamities continued to strike us and the status quo was maintained for another 24 hours!

 Although nature desperately necessitated intense watering considering that the Siberian winter we experienced at the beginning of the year (January and February) left the grounds dry and the vegetation severely dehydrated, the sad, monotonus and dreary weather began to negatively affect my mood.

You see, it can get extremely tedious to wake up every morning to grey blankness. I dearly missed the pure and blinding April light, the birds' ear-tearing cacophony of joy as well as contemplating the rays of the sun play with the lush green leaves on the trees. In lieu of that, all I could observe was an aqua deluge and apart from the sound of thousand of drops hitting hard the concrete and the howls of the semi-cyclonic gusts of winds that shook the whole building, nothing else was to be heard.

When you’ve been looking forward to spring and instead, winter comes back with full force and slaps you in the face with a mighty roar, thus shattering your optimism and scattering it all over the floor like the countless petal confettis that cascaded down from the trees and were dispersed all over the muddy ground, there is absolutely no way this can make you feel enthusiastic. All the contrary.

Much to my dispair, the violent Bise and strong downpours have washed away the marvelous fruit tree blossoms and prevented us from enjoying those iconic flowers as much as we wanted. With such stormy and miserable conditions I’ve had problems gathering enough motivation to go out for walks and brave the deluvial precipitations, crazy gales as well as fresh temperatures. Cocooning was definitively a more adequate option... 

You cannot control what happens to you, but you can control your attitude toward what happens to you, and in that, you will be mastering change rather than allowing it to master you.  
- Brian Tracy

That reminds me of an important lesson of acceptance and resignation each one of us should learn as it would spare us a lot of trouble, unhappiness and senseless stress if we understood that we cannot have an authoritative influence over everything.

Nowadays, society is obsessed with controlling and conquering the world and what surrounds it. People hate powerlessness as it makes them incredibly anxious and uncomfortable. They are terrorized by the idea that some elements in our existence are out of our hands and totally depend on fate. 

We all can choose the path we take, our conduct, the attitude we have towards things and the individuals we want to be acquainted with, yet we cannot decide which events or circumstances we’ll come across on our journey as a manifested individual. There is no denying that a supreme principle exists behind them and that our luck as well as misfortune are not always easily explainable.

Chaos was the law of nature; Order was the dream of man.
- Henry B. Adams

The more chaos there is, the more science holds on to abstract systems of control, and the more chaos is engendered.
- William Irwin Thompson

None of us is entirely the master of our destiny. We contribute to it, but only to a certain degree. This fundamental force in the universe has always been there and will remain until the end of time. Even modern science recognizes it. Forever, humans have had to deal with chaos and unpredictability. Hence, resisting those incertainties is senseless. One should rather embrace them, make the most of them and recognize the possibilities they offer. Anarchy rules the cosmos. It has a purpose that evades us and the portion of unknown which is thrown into the equation is what makes our life even the more exciting.

Chaos in the world brings uneasiness, but it also allows the opportunity for creativity and growth.
- Tom Barrett

I have great belief in the fact that whenever there is chaos, it creates wonderful thinking. I consider chaos a gift.
- Septima Clark

Creativity in its most meaningful sense renders order out of chaos. True creativity engenders new coherent form from existing patterns or ideas. The creative mind is not subdued by the apparent anarchy of random chaos.

- J.L. Read

In order to be creative, artists need to be organized as well as hectic. No art is born without a little discipline and a good dose of unbounded wackiness. Those components are complementary and if you seek to generate craft exclusively with either one of them, then you’ll get nowhere. In the kitchen, the same theory can be applied. No chef can cook like a beserker unless he/she incorporates a certain amount of method to his/her deliriousness. 

It is beautiful to see that there is a hidden plan behind everything and that even the most crazy phenomenon has a reason of being and a deeper meaning behind its apparent randomeness. This is why I believe that door’s will open for you when the stars are aligned and the right moment has arrived.

So, when life hands you lemons, don't dispair and "say oh yeah I love lemons, what else you got?" (quote by Henry Rollins). Remember that this is the result of your actions combined to a higher pattern (equation composed of controllable & uncontrollable factors: actions + attitude+ place + time + character + unpredictability = fate). You are not getting what you want because you have engaged yourself in the wrong direction and you are lost (not morally speaking). Thus, if you want to influence your kismet in a more positive manner, then it is essential to rethink your doings and turn bad situations to your advantage by adjusting your karma (every action or manifestation marks a rupture of equilibrium, so to counterbalance that, a corresponding reaction is demanded - concordant actions and reactions). In one word, never give up as you have some cards in hands and can still alter the course of your route... 

Since my photography "studio" is situated on my balcony, the unfriendly climate and lack of light of the last four weeks have greatly compromised my photoshoot projects. Seing my projects fizzle out has upset me immensely, yet I refused to let that discourage me and annihilate my cheerfulness or sap my energy, hence I decided that it was indeed a good excuse to relax a bit.

An auspicious contretemps and message from the sky which I greeted with open arms as I'm suffering from a photographer's and writer's block at the moment. I have the impression of turning in circles and inspiration just fails me. Anyway, I'm am pretty sure my readers don't mind if I occasionnaly publish a "simple" recipe and slightly slow up my posting rythm in order to regain my strength and not develop a bad case of blogging burnout (we wouldn't want that to occur, would we?).

Hence, the speciality I am presenting today is uncomplicated. Nonetheless, it is far from being uninteresting or ordinary. "Tahinomelo" (ταχινόμελο, pronounced tah-hee-NO-meh-loh) is a luscious Greek sweet sesame spread made with tahini and honey which is without a doubt foreign to the majority of my non Hellenic or Middle Eastern readers.

Not only is it easy to make as it requires only three ingredients, but it is also delicious, refined, very healthy, nourishing and is a great alternative to other industrial pastes that are far more calorific and less wholesome in comparison with that 100% natural treat. A perfect breakfast, brunch or snack indulgence!

Tahinomelo With Mahlab
Recipe by Rosa Mayland, April 2012.

Makes about a cup of tahinomelo.

Ingredients:
1/2 Cup Tahini

3/8 Cup (1/4 + 1/8 Cups) Runny honey
1/8 Cup Water
1/2 Tsp Mahlab (optional)

Method:

1. In a medium bowl, add the tahini and whisk together mith the water until you get a solid mass.

2. Incorporate the honey and and mahlab. Whisk hard until you get a smooth and pale spread that has the consistency of Nutella.

3. Serve.

Remarks:

If the paste is too thick or not sweet enough for your taste, then add a little more honey.
Tahinomelo can be stored unrefrigerated for several days, well covered.
Before every use, stir it well.

Serving suggestions:

Spread on bread (whole grain preferably), toast or crackers.
It is also perfect for making banana sandwiches.

Tahinomelo Au Mahleb

Recette par Rosa Mayland, Avril 2012.

Pour environ 1 tasse de tahinomelo.

Ingrédients:

1/2 Tasse de Tahini

3/8 de Tasse (1/4 + 1/8 de tasse) de Miel liquide

1/8 de Tasse d'Eau
1/2 de CC de Mahlep (optionel)

Méthode:
1. Dans un bol moyen, foutter ensemble le tahini et l'eau afin d'obtenir une masse solide.
2. Incorporer le miel et le mahleb tout en fouettant énergiquement jusquà obtention d'une pâte étalable et ayant la consistance du Nutella.
3. Servir.

Remarques:

Si la pâte est trop épaisse et pas assez sucrée à votre goût, alors vous pouvez ajouter un peu plus de miel.
Le tahinomelo peut être conservé à température ambiante pendant plusieurs jours.
Bien mélanger avant chaque utilisation.

Idées de présentations:

Tartiner sur du pain (pain complet aux graines de préférence), des toasts ou des crackers.
Cette pâte à tartiner est parfaite pour faire des sandwich à la banane.