BLACK AND WHITE WEDNESDAY #121 - A SWEET SWEET SWISS TREAT

- Läckerli, A Taste Of Childhood -

If you are interested in getting the recipe for those delicious Swiss cookie bars, then head over there!

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". This week it is hosted by Deepali Jain at "Lemon in Ginger" (click here in order to see who is hosting the next roundup).

BAILEYS CINNAMON ROLLS - CINNAMON ROLLS GLACÉS AU BAILEYS

OF DORMANT CREATIVITY

I for one, completely believe in the notion of creativity being a thing that ebbs and flows, a tank that can fill up and run empty. If you are tapped out, putting your butt in the chair is a waste of time.Yep, I said it. Sometimes writing every day, no matter what, is not the best thing to do. In fact, I think it can be counterproductive. Attempting to force yourself, just putting down words for the sake of putting down words, even if it’s crap and will be edited later, can not only be a waste of time, but have a negative impact. When the mindset isn’t there, you’re better off doing things that will help refill that well of creativity.
- J.N. Duncan

Sometimes when your genius has been hijacked by artist’s block, your brain is drained, your passion for creating has deserted you and you are desperately struggling to find inspiration, taking a break and letting things go is highly recommended. In such circumstances, forcing your burned-out self to be productive leads to a dead end and will only worsen your case as proficiency is volatile like fire and as imprevisible as a wild horse. It cannot be tamed, controlled or commanded.

Creativity is not a bottomless pit and our resources are not endless. Hence, from time to time, we have to step away from it all in order to get our juices back and replenish our batteries; trying to start a car that has run out of gas is senseless and your efforts will be to no avail as long as you haven’t refuelled your vehicle. This is the reason why doing something completely unrelated areates our minds, offers us a different perspective, stimulates our imagination and helps us refill our creative tank.

One reason that people have artist’s block is that they do not respect the law of dormancy in nature. Trees don’t produce fruit all year long, constantly. They have a point where they go dormant. And when you are in a dormant period creatively, if you can arrange your life to do the technical tasks that don’t take creativity, you are essentially preparing for the spring when it will all blossom again.
- Marshall Vandruff

You are NOT a failure, so there’s no need to panic, beat yourself up over your lack of brilliantness, let your current state depress you and feel guilty about procrastinating. Each of us has been there more than once and it’s perfectly normal to go though periods of fruitlessness now and again.

Brain overload?

In nature, there is a seasonality to everything and the same applies to you; one day, your enthusiasm is at its peak and the next it is dead. Consequently, it is primordial to banish stress as well as negative thought patterns since they are extremely nocive and destructive. Instead of ruminating and focusing on your inability to accomplish your tasks, you’d better relax, breath in and out, savour each moment of your time-out, treat yourself lovingly and accept that you are functioning at a slower pace. Letting your creativity go dormant for a while can only have a positive effect on your intellect and ameliorate your morose mood.

Of course, aside from unwinding and escaping your stiffly studio/workroom, caring for your health is important too as emotional, spiritual and physical unwellness can be a hindrance to fecund ingenuity. Thus never neglect your heart, soul and body and don’t forget that all three also need to be nurtured and “fed”, otherwise they’ll continue cramping your creativity.

So, eat wholesome food and prepare energy boosting meals, exercise daily (work-out at the gym or go out for walks) and try to regain your interior balance/peace by sleeping enough, meditating, being optimistic, elevating your self-esteem, eleminating your crippling fears, steering clear from toxic people, surrounding yourself only with individuals who respect and appreciate/love you and solving your existential crisis(es). 

Coming out of the tunnel...

Personally, I find that introspective and frivolous activities (contemplation, outdoor sports, reading, listening to music, visiting museums, travelling, socializing, partying, etc…) are the perfect remedy for my blockage as they stabilize me and break my routine, but there is no doubt that researching on the subject of your project, enrolling in workshops or finding a muse can also improve your situation drastically…

This is my two cents worth of advice, and you can take it or leave it. The thoughts and tips I have shared here with you are based on my latest experience with artist’s block, a crippling “illness” from which it is often difficult to recover as speedily as one desires.

Anyway, be reassured, I haven’t thrown the towel yet. The healing process has been activated and I’m fighting my demons with force and determination!

Meanwhile, here’s a recipe for the absolute best “Cinnamon Rolls” I have ever eaten. I hope you’ll enjoy these extremely soft, exquisitely lush and divinely boozy doughy treats as much as I did.

Cinnamon Rolls With Baileys Icing
Recipe taken from Peter Reinhart's "The Bread Baker's Apprentice: Mastering The Art Of Extraordinary Bread" and adapted by myself.

Yields 8 to 12 servings.

Ingredients For The Dough:
6 1/2 Tbs (98g) Granulated/castor sugar
1 Tsp Fine sea salt
5 1/2 Tbs (83g) Unsalted butter, at room temperature
1 Large egg, slightly beaten
1 Tsp Pure vanilla extract
3 1/2 Cups (480g) All-purpose flour
2 Tsp Instant yeast
1 1/8-1 1/4 Cups (270-300g) Whole milk, at room temperature
Ingredients For The Filling: 
1/2 Cup Cinnamon sugar (6 1/2 tbs/98g light brown sugar plus 2 tsp ground cinnamon)

Ingredients For The Icing:
2 Cups (240g) Confectioner's sugar, sifted
4 Tbs (60g) Unsalted or salted butter, at room temperature
3-6 Tbs Baileys
1 Tsp Vanilla extract

Method:

1. In an electric mixer (paddle attachment) and on medium-high speed, cream together the sugar, salt and butter. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, until the dough is silky and supple, tacky but not sticky (you may have to add a little flour or water while mixing to achieve this texture).

2. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let rise at room temperature for approximately 2 hours, or until the dough has doubled in size.

3. Mist your working surface with spray oil and transfer the dough to the working surface.

4. Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 1.6cm (2/3 inch) thick and 35cm (14 inches) wide by 30cm (12 inches) long (don´t roll out the dough too thin, otherwise the finished rolls will be tough and chewy rather than soft and plump).

5. Sprinkle the cinnamon sugar over the surface of the dough and beginning at the 35cm (14 inches) end, roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces, each about 3.8cm (3/4 inches) thick.

6. Line one sheet pan with baking parchment and place the rolls approximately 1.5cm (1/2 inch) apart so that they aren´t touching, but are close enough to one another.

7. Let the rolls proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size (you may also retard the proofing by putting the cinnamon rolls in the refrigerator for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking, thus allowing the dough to proof).

8. Preheat the oven to 180° C (350° F) and position a baking rack in the middle of the oven.

9. Bake the cinnamon rolls for 20 to 30 minutes, or until golden brown.

10. Cool the rolls in the pan for about 10 minutes. Meanwhile mix the butter, confectioner's sugar and vanilla extract together, then add the Baileys 1 tablespoon at a time until the glaze reaches the desired consistency. Streak the icing across the tops, while the rolls are warm but not too hot. Remove the rolls from the pans and place them on a cooling rack (wait for at least 20 minutes before serving).

Remarks:
If Baileys is not your cup of tea, you can substitute it with any other alcohol and if you dislike vanilla extract, you can also replace it with the flavoring of your choice (lemon extract, orange extract, coffee powder, etc...). And in case you prefer plain icing, then make the glaze without any flavorings (use milk instead of Baileys).

Serving suggestions:
Serve with milk, tea or coffee.

Cinnamon Rolls Glacés Au Baileys
Recette tirée de "The Bread Baker's Apprentice: Mastering The Art Of Extraordinary Bread" par Peter Reinhart et adaptée par moi-même.

Pour 8 à 12 portions.

Ingrédients Pour La Pâte: 
98g de Sucre cristal 
1 CC de Sel de mer fin 
83g de Beurre non-salé, à température ambiante
1 Gros œuf, légèrement battu 
1 CC d'Extrait de vanille pure
480g de Farine blanche 
2 CC de Levure en sèche instantanée
270-300g ml de Lait entier, à la température ambiante
Ingrédients Pour La Garniture: 
1/2 Tasse de Sucre à la cannelle (98g de sucre brun clair/cassonnade + 2 CC de cannelle en poudre) 
Ingrédients Pour Le Glaçage:
240g de Sucre en poudre, tamisé
4 CS de Beurre non-salé ou salé, à température ambiante
3-6 CS de Baileys 
1 CC d'Extrait de vanille pure

Méthode:
1. Dans un robot de cusine (batteur plat) et à vitesse moyennement élevée, battre le sucre, le sel et le beurre en crème. Ajouter l'oeuf ainsi que l'extrait de vanille et battre jusqu'à consistance lisse. Puis ajouter la farine, la levure et le lait. Mélanger le tout à vitesse basse, jusqu'à ce que la pâte forme une boule. Remplacer le batteur plat par un crochet pétrisseur et pétrir la pâte à vitesse moyenne, pendant environ 10 minutes, ou jusqu'à ce que la pâte soit souple, soyeuse, humide, mais pas collante (afin d'obtenir cette texture, ajouter un peu de farine - si trop sèche - ou d'eau - si trop mouillée). 

2. Huiler légèrement un grand bol et y transférer la pâte (bien l'enduire d'huile en la faisant tourner dans le bol). Couvrir le bol d'un film plastique et laisser lever à température ambiante pendant environ 2 heures, ou jusqu'à ce que la pâte ait doublé de volume. 

3 . Brumiser votre surface de travail avec de l'huile et y déposer la pâte.

4. Etaler la pâte en un rectangle d'environ 1,6 cm d'épaisseur et de 35cm x 30cm, tout en saupoudrant légèrement le dessus de celle-ci avec de la farine pour l'empêcher de coller au rouleau (ne pas étaler la pâte trop finement autrement les petits pains seront durs et secs au lieu d'être moelleux et humides). 

5. Saupoudrer le sucre à la cannelle sur la surface de la pâte et enrouler la pâte en commençant par replier le bord le plus long pour obtenir un long rouleau. Couper la pâte en 8 à 12 morceaux chacun d'environ 3,8 cm d'épaisseur. 

6. Tapisser une plaque à pâtisserie avec du papier sulfurisé et placer les petits pains sur la plaque en laissant un espace d'environ 1,5 cm entre eux, de sorte à ce qu'ils ne se touchent pas mais qu'ils soient tout de même assez proches les uns des autres. 

7. Laisser vos cinnamon rolls lever à température ambiante pendant 75 à 90 minutes, ou jusqu'à ce qu'ils aient presque doublé de volume (vous pouvez également retarder le processus en les mettant au réfrigérateur - pendant 2 jours au maximum/retirer la plaque du réfrigérateur 3 à 4 heures avant la cuisson afin de permettre aux cinnamon rolls de lever). 

8. Placer une grille au milieu du four et préchauffer le four à 180° C (350 ° F). 

9. Faire cuire les cinnamon rolls pendant 20 à 30 minutes, ou jusqu'à ce qu'ils soient légèrement dorés.

10. Les laisser refroidir dans la plaque pendant environ 10 minutes. pendant ce temps, mélanger ensemble le sucre en poudre, le beurre et l'extrait de vanille, puis ajouter le Baileys une CS à la fois, jusqu'à obtention de la consistance désirée. Etaler le glaçage sur les petits pains encore chauds (mais pas trop). Retirer les cinnamon rolls de la plaque et les mettre sur une grille de refroidissement (attendre au moins 20 minutes avant de les manger).

Remarques:
Si le Baileys n'est pas votre tasse de thé, vous pouvez le remplacer par tout autre alcool de votre choix (liqueur de café, whisky, liqueur d'orange, etc...). Il en va de même avec l'extrait de vanille (extrait de citron, extrait d'orange, café en poudre, etc .. ). Et au cas où vous préféreriez les glaçages simples, utiliser du lait à la place du Baileys et de la vanille.

Idées de présentation:
Servir avec un verre de lait, du thé ou du café.

DAMSON PLUM FLAUGNARDE (CLAFOUTIS) - FLAUGNARDE AUX QUETSCHES

September days have the warmth of summer in their briefer hours, but in their lengthening evenings a prophetic breath of autumn. The cricket chirps in the noontide, making the most of what remains of his brief life. The bumblebee is busy among the clover blossoms of the aftermath, and their shrill and dreamy hum hold the outdoor world above the voices of the song birds, now silent or departed.
-   September Days by Rowland E. Robinson, Vermont.

September's baccalaureate
A combination is of crickets - crows - and retrospects
And a dissembling breeze
That hints without assuming -
An innuendo sear
That makes the heart put up its fun
And turn philosopher.
-   Emily Dickinson, September's Baccalaureate

August ended on a bright, balmy and estival note, but as we were entering September the weather decided to take an abrupt turn when summer silently sneaked out through the back door like some secret lover on a undercover mission. Without much fuss, it shyly bid us farewell and quietly tiptoed away; as if its joyful presence and warm embrace had not mattered to us, it eclipsed itself, never to be seen again.

Autumn, that artfully cheeky little opportunist of a trickster swiftly and discretely replaced our beloved summer and immediately made itself comfortable. Similarly to a fearsome king marking his territory, fall entered the scene dramatically and imperially. Fierce thunderbolts, tempestuous northern winds and torrents of water accompanied his boisterous arrival.

October, baptize me with leaves! Swaddle me in corduroy and nurse me with split pea soup. October, tuck tiny candy bars in my pockets and carve my smile into a thousand pumpkins. O autumn! O teakettle! O grace!
- Rainbow Rowell, Attachments

You expected to be sad in the fall. Part of you died each year when the leaves fell from the trees and their branches were bare against the wind and the cold, wintery light. But you knew there would always be the spring, as you knew the river would flow again after it was frozen. When the cold rains kept on and killed the spring, it was as though a young person died for no reason.
- Ernest Hemingway, A Moveable Feast

The change was so unexpected and radical that it shocked us all. Now that capricious october has fully kicked in and Samhain is nearing, thick fog blankets obscure the sky till noon, the world is filled with chilly warmth (temperatures rarely reach 18°C/64° F in the afternoon), sun rays gracefully bathe the landscapes in a golden glow, light's decline is becoming more palpable every evening, melancholic quietness fills the air, snow returns to the mountains and suddenly, I find myself craving comforting casseroles as well as warm drinks and prefer to sit indoors rather than on my balcony (unless it is for a short coffee break - in order to aerate my head).

Despite being an unconditional admirer of the fiery season, it is with a heavy heart and a lot of nostalgy that I mourn the death of our late radiant and frivolous dandy. We had so much fun in each other's company, however our time together was far too short. Hence it is difficult to accept the fact that, after barely 8 weeks of continuous heat and sunshine, the grim and colder days are once more back and we'll have to wait another long 6 to 7 months before we can frolick in the grass and have a drink on a terrace - sans jacket, sweater or coat - again.

Earth is here so kind, that just tickle her with a hoe and she laughs with a harvest.
- Douglas Jerrold

Anyway, this time of the year is also my favorite as it is that of the harvest and for our biggest pleasure, many sensational fruits and vegetables reappear on the market stalls. It is a period of abundance and plentifulness during which our plates are well-garnished and dishes are colorful (earthly tones of orange, brown, red, purple, yellow and green invite themselves to the dinning table), hearty as well as flavorful.

One of my most cherished perennial produces is unquestionably the Swiss plum. I am totally addicted to this violet fruit and can never get enough of its incomparable exquisiteness and versatility. Unfortunately, the "prunneau" picking period doesn't last very long, so I try my best to make the most out of this delicacy while it is still available. Clafoutis, cakes, foccacie, jams, trifles, compotes, puddings, muffins, crumbles, you name it, from late August to the end of October, there isn't one dessert I'll not make with quetsches!

Sadly for me, plum cropping is slowly coming to an end and the mighty apple will soon take its turn under the spotlight and become the star in my kitchen. So in order to appropriately say goodbye to damsons (my most treasured variety), I have decided to share with you a flaugnarde (also known as flagnarde, flognarde or flougnarde) recipe inspired by the talented Jamie Schler at "Life's A Feast".

I am a big fan of this lady's fabulous bakes and delightful prose, and whenever I visit her blog a strike of creativity hits me. This generally leads me to getting into a productive state and artistic frenzy. Thus, after admiring her incredibly enticing "Flognarde (Clafoutis) Aux Pommes", ideas started to flood my brain and I felt the urge to create my own funky version of this French classic (Jamie's interpretation of it is original too).

Commonly, this speciality always contains plain flour only and apart from vanilla, another flavor is rarely added to the preparation. Anyhow, I'm a transgresser of rules who doesn't enjoy culinary rigidity or lack of imagination and it is for that very reason that I took the liberty of adding coconut flour, orange rind puree and Grand-Marnier to the batter.

My "Damson Plum Flaugnarde" turned out wonderfully and since then, I have baked it at least once a week (it is our official movie night treat). Hopefully you'll adore it as much as we do...

Damson Plum Flaugnarde
Recipe by Rosa Mayland.

Makes 1 flaugnarde - serves 4-6.

Ingredients:
1 1/2 Cups (360ml) of Milk
3 Big (~63g) Eggs
1/4 Cup + 1 Tbs (73g) Light brown sugar
1/4 Cup Castor Sugar (53g + some extra sugar for sprinkling)
1/2 Cup (64g) All-purpose flour
2 Tbs (30g) Coconut flour
1 Tsp Pure vanilla extract
1/3 Tsp Orange rind puree
2 Tbs Orange liquor (Cointreau or Grand-Marnier)
2 Tbs Oil (neutral)
8-10 Damson plums, stoned and halfed
Icing sugar, to decorate

 Method:

1. Preheat the oven to 200° C (400° F).
2. Over medium heat, bring the milk to a light simmer, then set aside.
3. In a mixing bowl, whisk together the eggs and sugars until pale in color and foamy.
4. Add the flours, vanilla extract, orange rind puree, liquor and oil. Whisk until smooth.
5. Gradually whisk in the warm milk.
6. Pour the mixture into a buttered round 8-9" (20-22cm) pie dish.
7. Drop the plums into the batter and sprinkle with a little extra sugar.
8. Bake for 35-40 minutes until the flaugnarde is puffed and golden.
9. Sprinkle with icing sugar and serve.

Remarks:
The coconut flour can be replaced with the same amount of all-pupose flour and the brown sugar with the same quantity of castor sugar.
If you don't like orange rind or liquor, then you can use lemon zest and Limoncello instead.

Serving suggestions:
Eat warm or at room temperature and serve alone or with a scoop of ice cream (vanilla, pecan, walnut, caramel, etc...).

Flaugnarde Aux Quetsches
Recette par Rosa Mayland.

Pour 1 flaugnarde, 4-6 personnes.
 
Ingrédients:
360ml de Lait
3 Gros (~63g) Oeufs
73g de Sucre de canne fin
53g de Sucre fin cristallisé (+ un peu de sucre supplémentaire pour saupoudrer)
64g de Farine blanche
30g de Farine de noix de coco
1 CC d'Extrait de vanille pure
1/3 CC de Zeste d'orange en purée
2 CS de Liqueur d'orange (Cointreau ou Grand-Marnier)
2 CS d'Huile (neutre)
8-10 Quetsches/prunes, dénoyautées et coupées en deux
Sucre glace, pour décorer

Méthode:
1. Préchauffer le four à 200 ° C.
2. À feu moyen, porter le lait à frémissement léger, puis le mettre de côté.
3. Dans un bol, fouetter ensemble les oeufs et les sucres, jusqu'à ce que le mélange soit pâle et mousseux.
4. Ajoutez les farines, l'extrait de vanille, le zeste d'orange, la liqueur et l'huile. Fouetter afin d'obtenir un consistance lisse et homogène.
5. Incorporer graduellement le lait chaud, tout en continuant de bien fouetter l'appareil.
6. Verser le mélange dans un moule à pie beurré (20-22cm).
7. Déposez les quetsches/prunes dans la pâte et saupoudrez le dessus de la flaugnarde avec un peu de sucre.
8. Cuire au four pendant 35-40 minutes, jusqu'à ce que la flaugnarde soit gonflée et dorée.
9. Saupoudrer de sucre glace et servir.

Remarques:
La farine de noix de coco peut être remplacée par de la farine blanche et la cassonade par du sucre fin cristallisé.
Si vous n'aimez pas le zeste ou la liqueur d'orange, alors vous pouvez utiliser du zeste de citron et du Limoncello à la place.

Suggestion de présentation: 
Cette flaugnarde peut être mangée chaude ou à température ambiante et servie sans accompagnement ou avec une boule de glace (vanille, noix de pécan, noix, caramel, etc...).

TWABAA OR ALGERIAN LEMON AND OLIVE OIL COOKIES FOR GREAT BRITISH CHEFS - TWABAA OU BISCUITS ALGÉRIENS À L'HUILE D'OLIVE ET AU CITRON

As Harold took a bite of Bavarian sugar cookie, he finally felt as if everything was going to be ok. Sometimes, when we lose ourselves in fear and despair, in routine and constancy, in hopelessness and tragedy, we can thank God for Bavarian sugar cookies.
- "Stranger Than Fiction" (2006)

Cookies (or biscuits, as they are commonly named in Great Britain) are comforting and versatile little baked gems that enlighten our day and offer us a unique gustatory experience. Because it comes in all shapes, colors, consistencies, flavors and degrees of refinement, this extraordinary pastry is the ultimate snack food for adults and children alike, one of the best gift items one can offer (when homemade or artisanally produced, of course) and a quintessential part of any teatime, coffee break or celebration.

Their universal popularity is undeniable and it is rare to find somebody who dislikes these flat, round, crispy and bite-sized cakes as they are incredibly appealing and virtually designed to please everyone. It makes perfect sense when you know that countless varieties are available around the world and that each country has its own word for this speciality (Kaak in Lebanon, Plätzchen or Keks in Germany, småkake in Norway, Galletas in Spain, Biscotti in Italy, Kurabiye in Turkey, Koekje in the Netherlands, etc...) as well as its own range of sweet or savory confections.
 

But, are you aware of their origins and the way they arrived in our latitudes? Well, cookies, as we acknowledge them nowadays*, saw the light of day in 7th century Persia (one of the first lands, after Bengal, to cultivate cane sugar and to use it as a common staple), were first brought to Medieval (14th century) Europe by the Muslim invaders and later to the Eastern Mediterranean and then to Northern Europe via the spice trade and the Crusaders who brought with them the cooking techniques and ingredients of Arabia. An extremely passionating topic as, once again, we realise how much our Western civilization owes to the East...

Having been precursors in this area, it is no wonder that the Middle East, Turkey and North Africa (mainly Algeria, Morocco, Tunisia and Egypt) produce some of the most pretty, tempting, exquisite and elegant cookies I have ever had the opportunity to savor. I am totally addicted to them as every bite you take puts you in a sensual trance and literally sends you to the heavens above.

After years of buying those ambrosial delicacies from gourmet stores, I have finally gathered enough courage to tackle the art of Arabic cookie-making at home and, until today, the results have been very encouraging, thus my Oriental baking repertoire is slowly, yet considerably widening.

This naturally leads me to speak about my recent culinary discovery: "Twabaa", a traditional Algerian cookie which reminds me a bit of "Pains d'Anis (Anise Biscuits)" from the canton of Fribourg in Switzerland (a childhood favorite of mine) and which has completely stolen my heart. With its exhaliratingly citrusy aromas, luxurious olive oil fragrance, homely looks, delightfully crispy exterior and pleasantly dry texture it is impossible to resist this luscious treat. As a matter of fact, these "Algerian Lemon And Olive Oil Cookies" taste so good that you'll keep coming for more! 

* The sweet and rich ones, not the hard and dry wafer-like ones which existed before the second half of Middle Ages and which we now call crackers.

I am overjoyed and extremely thrilled to announce, I have been asked to write for Great British Chefs. It is a real honor for the proud half-British girl that I am to be a part of their team of collaborators!

You can find my recipe and article here, and if you have never heard of this lovely site, I highly encourage you to head over to Great British Chefs as the visit is definitely worthwhile!

Algerian Lemon And Olive Oil Cookies
Recipe freely adapted from "Recettes Gourmandes" and "Taste Of Beirut".

Makes about 30 cookies.

Ingredients:
3 Large eggs (~ 63g each)
1/2 Cup (105ml) Light olive oil
1 Cup (210g) Castor sugar
Zest of one organic lemon
1 1/2 Tsp Pure vanilla extract
2 1/2 Cups (320g) Unbleached all-purpose flour
1 Tsp Baking powder
A pinch of fine sea salt
1 Egg, beaten, for glazing
Extra castor sugar, for sprinkling

Method:
1. Preheat the oven to 180° C (350° F).
2. In a medium bowl, combine the flour, salt and baking powder. Set aside.
3. In the bowl of your stand mixer (using the whisk attachment), beat together the eggs and sugar for a few minutes or until thick, frothy and pale in color.
4. While beating, gradually add the oil, lemon zest and vanilla extract.
5. With the help of a spatula, incorporate the dry ingredients to the egg mixture until combined.

6. Using a tablespoon, scoop up the dough (making sure each scoop weighs exactly 20g/0.7oz). Then, lightly wet your hands and form even-sized balls of dough.
7. Place the dough balls on a baking sheet covered with parchment paper and poke in the middle with the handle of a wooden spoon (humidify it regularly so that it desn't stick to the dough) to form a hole that is about 1 1/2 cm/0.6in wide.
8. Brush the top of each cookie with the egg wash and sprinkle with the extra sugar.
9. Bake for 15 minutes or until the cookies are lightly golden.
10 Let cool on a wire rack.

Remarks:
You can replace the lemon zest with the zest of one organic orange and the vanilla extract with the same quantity of orange blossom water.
The cookies can be made ahead and stored in an airtight container in a cool place for up to 1 week.

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

Biscuits Algériens À l'Huile d'Olive Et Au Citron
Recette librement adaptée de "Recettes Gourmandes" et de "Taste Of Beirut".

Pour environ 30 biscuits.

Ingrédients Pour Les "Biscuits":
3 Gros oeufs (~ 63g chacun)
105ml d'Huile d'olive légère
210g de Sucre cristallisé
Le zeste d'un citron bio
1 1/2 CC d'Extrait de vanille pure
320g de Farine blanche
1 CC de Poudre à pâte/lever
Une pincée de sel de mer fin
1 Oeuf, battu (pour le glaçage)
Sucre cristallisé (pour saupoudrer)

Méthode:
1. Préchauffer le four à 180 ° C.
2. Dans un bol moyen, mélanger ensemble la farine, le sel et la poudre à lever. Mettre de côté.
3. Dans le bol d'un batteur sur socle (en utilisant le fouet), battre ensemble les oeufs et le sucre jusqu'à ce que le mélange ait une couleur pâle et une consistance épaisse ainsi que mousseuse.
4. Tout en continuant de battre le mélange, ajouter graduellement l'huile, le zeste de citron et l'extrait de vanille.
5. A l'aide d'une spatule, incorporer les ingrédients secs au mélange d'oeufs jusqu'à obtention d'une consistance homogène.

6. En utilisant une cuillère à soupe, prélever des morceaux de pâte faisant exactement le même poids (20g). Ensuite, mouiller légèrement vos mains et former des boules.
7. Placer les boules de pâte sur une plaque à pâtisserie recouverte de papier sulfurisé. Enfoncer au milieu de chaque boule le manche d'une cuillère en bois au préalable humidifié (pour qu'il ne colle pas) et tourner pour agrandir le trou (environ 1 1/2 cm de diamètre).
8. Badigeonner le dessus de chaque biscuit avec l'œuf battu et saupoudrer avec le sucre.
9. Cuire au four pendant 15 minutes ou jusqu'à ce que les biscuits soient légèrement dorés.
10 Laisser refroidir sur une grille.

Remarques:
Le zeste de citron peut être remplacé par le zeste d'une orange bio et l'extrait de vanille par la même quantité d'eau de fleur d'oranger.
Conserver les biscuits dans une boîte hermétique, pendant pas plus d'une semaine.

Suggestions d'accompagnement:
Servir avec une tasse de thé ou de café.

WAITING FOR SPRING... HONEYED TAPIOCA AND ORANGE CURD PUDDINGS - PUDDINGS DE TAPIOCA AU MIEL ET À L'ORANGE CURD

To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.
- George Santayana

If we had no winter, the spring would not be so pleasant: if we did not sometimes taste of adversity, prosperity would not be so welcome.
- Anne Bradstreet

Being someone who tends to feel easily stressed out about nothing and overwhelmed by upsetting situations, I guess it will not come as a revelation if I told you that, very much like cats, I am a creature of habit with little taste for radical or excessive change. Hence, I need stability and don't mind repetitiveness as it gives me a sense of comfort, security and it lets me achieve a certain control over life and helps me focus on what is important.

Of course, adding small amounts of variation to our routine isn't all that bad as it forces us to explore different horizons, take risks and open up to new experiences. Those unforseen events add some contrasting spice to our existence and are a welcome wake-up call when things are getting far too cozy and dangerously monotonous. At the end, it's all a question of finding the right balance between solacing permanence and refreshing novelty - too much of one or the other can be harmful to us.

Well, the same can be said about seasons. Imagine how insipid, boring and sad our days would be without weather fluctations, the perpetual transition of cycles and earth's ever-permutating rhythms. Although, each of us always finds a reason to moan about spring, summer, autumn or winter, I'm pretty sure we'd all go ballistic and suffer from severe depression if it would be Disney-like sunny and warm all the time or if our table was graced week after week with the same vegetables and fruits. Time would seem endless and we'd miss out on the best nature has to offer: the constant and spellbinding metamorphosis of our environment. Simply inconceivable for a lover of climate and agricultural variety like me.

This year, October, November, December, January and Febraury have been wonderfully wintry and extremely generous in snow. I've had a blast walking through the frosty, white and surreal looking countryside surrounding Geneva and I've thouroughly enjoyed staying at home doing some cocooning, but lately, I have grown tired of Jack Frost's icy embrace and now dream of admiring the verdant green scenery during my weekly strolls and fantasize about sitting on the balcony, sipping on a cup of coffee while listening to the mad chirp of sparrows. Besides, I can hardly wait to eat ramsons/ramps, fresh garlic, asparagus, baby carrots, fava beans, rhubarb and strawberries again.

Now that February is behind us and the vernal equinox is approaching, excitement is in the air and people as well as animals are starting to become fidgety. After a long period of cold and dullness, everybody is ready to welcome spring - our savior - with open arms and there's not one living soul who isn't relieved to finally be able to soon turn the page on all the gloom and inclemency of the last months.  

Aaahhh, there's nothing quite like getting caressed by the soft rays of the Easter sun, squinting against the bold late March light, relishing the warm April breeze, experiencing a slight gust of grassy air, being deafened by the enthusiastic carol of the birds and blinded by the flowers in bloom!

So while impatiently waiting for the magical transition to take place and heavy rain replaces snow as Switzerland's landscapes turn brown, I keep myself busy and sane with cooking activities. Within the walls of my humble, yet snug kitchen numerous heartwarming delicacies are created and nothing can affect me - not even the gloom outside; a little corner of paradise and epicurean lair where I can forget about the greyness of the skies above, the ugliness of certain people and leave my fears, worries as well as troubles behind...

Last Saturday, after visiting my favorite Asian supermarkets (Asia Store & Thu Hang in Pâquis, Geneva - for addresses check out this link) and buying a shipload of food (noodles, condiments, sauces, spices, tofu, pastries, etc...), I decided to revisit a childhood classic and prepare a healthy dessert with the tapioca pearls I purchased there and some leftover Tarocco oranges I had in my fruit basket. The result was incredibly pleasing and even P. loved my "Tapioca And Orange Curd Puddings" despite his aversion to this cassava speciality and its weirdly chewy texture.

Those elegant Maroccan flavored verrines are delightfully refreshing, voluptuously creamy, exquisitely fragrant, zestfully citrusy and magnificently balanced with the slight sharpness of the orange curd. An exceptionally good, refined and gluten-free treat which will rejoice tapiocaphiles and tapiocaphobics alike!
 

Honeyed Tapioca And Orange Curd Puddings
Recipe by Rosa Mayland, March 2013.

Makes 6 verrines.

Ingredients For The "Orange Curd":
220ml Freshly squeezed orange juice (Tarocco)
1 Tbs Lemon juice
110g Castor sugar
2 Eggs
1 Tbs Cornflour
2 Tbs Unsalted butter
Ingredients For The "Tapioca Pudding":
3/4 Cup (120g) Small pearl tapioca
1 3/4 Cups (420ml) Milk
1/2 Cup (120ml) Water
1/3 Cup (115g) Light runny honey
1 Tsp Orange blossom water (optional) or pure vanilla extract

Method For The "Orange Curd":
1. In a medium pan, combine all the ingredients together.
2. Put over medium heat and stir constantly until the mixture thickens (custard-like consistency).
3. Remove from the heat and whisk in the butter.
4. Pour equal quantities of the curd into the verrines and let cool while you prepare the tapioca.

Method For The "Tapioca Pudding":
5. In a large saucepan, combine the tapioca, milk, honey and orange blossom water (or vanilla extract) over medium high heat.
6. Bring to a boil, then reduce the heat to low.
7. Let the mixture cook until the tapioca looks translucent and the pearls are chewy in texture, about 20-30 minutes.
8. Let cool to room temperature, stirring occasionally and divide in between the verrines with the orange curd. Refrigerate the puddings.
9. Just before serving, top with chopped nuts or decorative sugar.

Remarks:
You can also make orange curd with Moro or Navel oranges or just replace the orange curd by any other curd of your choice (lemon, rhubarb, strawberry, raspberry, etc...).
If you want your tapioca puddings to be a little richer, then replace the water by single or double cream.

Serving suggestions:
Serve as dessert or as afternoon treat with some jasmine tea.

Puddings De Tapioca Au Miel Et À l'Orange Curd
Recette par Rosa Mayland, Mars 2013.
 
Pour 6 verrines.

Ingrédients Pour "l'Orange Curd":
220ml de Jus d'orange (Tarocco) fraîchement pressé
1 CS de Jus de citron
110g Sucre cristallisé
2 Oeufs
1 CS de Maïzena
2 CS de Beurre non-salé
Ingrédients Pour Le "Pudding De Tapioca":
120g (3/4 tasse) de Tapioca (perles du Japon)
420ml de Lait
120ml d'Eau
115g de Miel clair liquide
1 CC d'Eau de fleur d'oranger (facultatif) ou d'extrait de vanille pure

Méthode Pour "l'Orange Curd":
1. Dans une casserole moyenne, mélanger tous les ingrédients ensemble.
2. Faire chauffer à feu moyen et remuer constamment jusqu'à ce que le mélange épaississe (il doit avoir la consistance d'un custard).
3. Retirer du feu et incorporer le beurre.
4. Verser le curd (en quantités égales) dans le fond des verrines et laisser refroidir pendant que vous préparez le pudding.

Méthode Pour Le "Pudding De Tapioca":
5. Dans une grande casserole, mélanger ensemble le tapioca, le lait, le miel et l'eau de fleur d'oranger (ou la vanille), puis faire chauffer à feu moyennement élevé.
6. Porter à ébullition et réduire la température.
7. Faire cuire à feu doux jusqu'à ce que le tapioca soit translucide et que les perles soient tendre, pendant environ 20-30 minutes.
8. Laisser refroidir à la température ambiante, en remuant de temps en temps et verser dans les verrines (sur l'orange curd et en quantités égales). Réfrigérer les puddings.
9. Juste avant de servir, garnir de noix hachées ou de sucre décoratif.

Remarques:
Vous pouvez également fabriquer votre orange curd avec des oranges Moro ou Navel, ou bien tout simplement remplacer l'orange curd par le curd de votre choix (citron, rhubarbe, fraise, framboise, etc ..).
Si vous voulez que votre pudding au tapioca soit un peu plus riche, remplacez l'eau par de la crème légère ou double.

Idée de présentation:
Servir pour le dessert ou à l'heure du goûter avec du thé au jasmin.