Moral Fibre. That's what I need this week. Moral Fibre.
The past week, as I'm pretty sure you know, has been one which I've been chewing over old worksheets and memorising pithy quotes later regurgitated during tests. Well, kidding. Kind of.
Hence the absence from the comforts of this blog with the serif-ed fonts, the absence from my kitchen, where it's always warm, no matter the time of the day. Oh boy, I've missed my fingers hitting the keys of this pink laptop for any reason other than that of churning out school-related reports with a startlingly similar resemblance to a printer.
But what, I think, is ubiquitous in my week is how time flies. Time, sacrosanct, sacred, seems to flee at the very sight of me. No longer can I have my mug of tea in a hand as I have a book in the other, later either spilling some on myself, or scalding my tongue. Gone are the hours I spend propped on my bed like a rag doll, thinking, tossing, thinking again. For once, I really am mined in.
But sad situation aside, I've had some (very and utterly) exciting news which definitely assuaged the spine-crunching pain of tests.
- First off, my Orange-Rum Gingerbread Pancakes were featured by the lovely bunch over at Sorted Food. I am still unable to get over how mesmerizing the video was. (Pardon my amateurish attempts at video-making; it was my virgin experience. P.S. I don't sound like a duck, thanks to my crappy recorder.) I've popped the video down below!
- Okay, next up, I received a gift set of nut butters courtesy of the wonderful couple over at The Hunters' Kitchenette. Those jars have (flavour) bombs within them, I swear. Stay tuned for more recipes!
- Lastly, I've got a design project / collab with a uber amazing soul which I'm totally keeping you in the dark about. Don't worry, it'll come to light soon.
Galette-making - what I'd describe as rustic and rough. The fruit of your efforts definitely are sweet, or in this case, salty-sweet. It's simple, galette-making - just butter, flour, filling and you. Not to mention the ten minutes in the kitchen, pressing out the dough and later folding it up. Bake, remove, drizzle and drop, slice, and eat.
Salty meets sweet in this wildly wonderful whorl of flavour, with feta claiming it's rightful place between pumpkin cubes, later to have it's seat wrestled by pomegranate arils and honey. It's got herby-cheesy glory, and some sweetness for the sweet tooth in you. Plus fall leaves are falling. Pumpkin, anyone?
Cashew-Rye Pumpkin-Feta-Rosemary Galette with Pomegranate and Honey
makes 1 small galette for 2-3
1/3 c all-purpose flour
1/3 c rye flour
4 tbsp. cashew butter (any other nut butter works too)
3 tbsp. cold water
Pinch of salt
2/3 c chopped pumpkin
1 tbsp. crumbled feta
a sprig of rosemary (or a tbsp. dried)
1/2 tsp salt
2 tbsp. honey
2-3 tbsp. pomegranate arils
1. Preheat the oven to 180c. Sift flours and salt together. Add in the cashew butter and rub with your fingers until they resemble coarse crumbs.
2. A tablespoon at a time, add in the cold water and mix until the dough sticks together in a ball. You may need another tablespoon.
3. Roll out the dough into a large circle on a floured work surface about 0.3 cm in height.
4. Add the pumpkin, and top with feta as well as salt.
5. Fold the edges of the galette up and bake for 30 mins.
6. Remove, top with honey and pomegranate arils before slicing and serving. Enjoy.
- to be continued -