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Spinach Gorgonzola Strudel With Sesame Seeds From Karin Of Yum And More Blog

September 3, 2013 by Zizi

Karin and I met two years ago in London at Food Blogger Connect. We got on well for the first time we started talking. Karin likes talking a lot… and I love listening to her stories for hours. She is lively, friendly and funny. She writes the wonderful blog Yum and More.

Hers she is sharing a delicious struder recipe. Karin says: “I am very excited about doing this guest post on Zita’s wonderful blog Zizi’s Adventures for two reasons: it means that Zita and Ivan’s precious child has arrived into this world and because it is an honor.

I have chosen a simple recipe for spinach gorgonzola strudel with sesame seeds. It is delicious and elegant, a perfect combination of tastes and can be ready within an hour and 15 minutes. Although we never ate spinach when I was a child and I didn’t like it as a teenager I really love it’s versatility now and will buy it fresh whenever I see nice spinach at an acceptable price. I then wash it and shrink it in olive oil as described below and freeze it in portions of around 300 grams about the amount left over from 500 grams of fresh leaves. I prefer Turkish spinach to the local German kind, its stems are longer and the leaves are thinner and don’t leave that thickness on your tongue that some spinaches do. I use spinach in pasta sauce, on quiche or pizza, and in this lovely spinach strudel that makes a perfect light meal for three with a side of tomato or other salad, a dollop of yoghurt. It is also perfect as an appetizer for a larger crowd.”

Spinach Gorgonzola Strudel With Sesame Seeds

Ingredients

– 270 g puff pastry, rolled into a rectangle
– 120 g ripe Gorgonzola cheese or other blue/green cheese
– 500 g fresh spinach or 300 g cooked spinach leaves
– 6 large mushroom, cleaned and cut into pieces*
– olive oil
– 1 tablespoon sesame seeds
– 1 teaspoon Arrabiata spice mix (a spicy chili based mix used for pasta sauce usually contains: garlic, tomatoes, hot chili, carrots, celery, basil and salt)
– 1 shallot, peeled and finely chopped
– 1/2- 1 clove of chopped garlic, optional to taste
– 1/2 teaspoon salt
– flour for dusting while rolling pastry dough
– 1 egg, beaten for egg wash
– plain yoghurt for serving

* You can leave out the mushrooms if you prefer.

Method

If you are using fresh spinach, cut off the stems and wash the leaves 2-3 times until no sand or dirt remains. Spin the leaves in a salad spinner to shake off excess water.

Heat a non-stick pan on medium heat and add 1 tablespoon olive oil. Now place all the spinach leaves into the pan at once, squish them in or pile them up, don’t worry they will shrink. Cover with a lid or other top. After 3 minutes lift the top and add some salt, mix and stir gently until all leave have collapsed. Do not overcook you just want the leaves to shrink together. Remove from the heat and put spinach in a colander to let any further water drip off and to cool it.

Cut the Gorgonzola into smaller pieces.

Preheat the oven to 180° C.

Wipe down the pan you used to shrink the spinach and reheat on medium heat with 1 tablespoon olive oil. Put in the chopped shallot, the mushrooms and the garlic if using, stir-fry for 4 minutes lowering the heat so that it doesn’t burn. Squeeze the spinach one last time to remove any excess water, roughly chop it and put it in the pan. Add the Arrabiata mix. Stir the mixture carefully to blend and remove from the heat.

Roll out the dough on baking paper to the size of a baking sheet – use some flour if needed. Place the spinach mixture on the dough carefully making an even mound of it on one end of the long side of the baking sheet. Leave a spinach free rim of dough on either end of the mound. The spinach will still be warm and will make the dough soft so you need to be fast and careful.

Distribute the chunks of Gorgonzola along the spinach and sprinkle with the sesame seeds.

Now roll up the strudel carefully. Start by folding in the short sides and then rolling up the long way. Use the baking paper and a dough scraper for help. The dough will be soft because the spinach is warm.

Turn the strudel over if necessary so the seam is on the bottom, and the strudel in the middle of the baking sheet on the baking paper. Cut two small slit in the top to release steam or make 2 holes and decorate them with pastry cut-outs. Brush the roll with egg wash and bake for 35 minutes until the pastry is done and golden brown.

Serve in slices – use a bread knife to cut the slices – with a dollop of yoghurt and enjoy!

*****

Interview to get to know Karin more…

Where are you from?
K: I am orginally from the United States I was born in Brooklyn, New York and grew up in New England and in France living with my French Grandmother outside of Paris.

Where do you live?
K: I live in Frankfurt am Main, Germany since 1984 and have lived in Germany since 1977. I really like living in Frankfurt but hope to retire to the United States some day.

What is the name of your blog?
K: Yum and More.

How long have you been blogging?
K: Since September 2010

When did you start cooking/baking?
K: As a child and for my family as a teen.

Who (where) did you learn cooking/baking from?
K: From my Grandmother, my mother and from my own curiousity.

What is your signature dish?
K: My “Leaning Towers of Peaches and Tomatoes”. My lasagna is the most asked for but it is not my personal favorite although delicious. My best dishes definitely contain lemon, tarragon or cilantro, mustard and vinegar and are composed salads or veal dishes such as “blanquette de veau”, my sauces are pretty awesome too.

What is your favorite vegetarian/vegan meal?
K: This strudel or something with fresh peas. I detest green beans!

Where do you get inspiration from?
K: Everywhere! The market, my travels, magazines, blogs, cookbooks…. I soak up inspiration through my eyes and it goes straight to my taste buds and my food inspiration memory.

What was the most memorable food you have eaten during your travels?
K: Definitely whole crab in thick curry sauce on Lankayan Island in Malaysia. I also found Singapore to be an amazing city for food inspiration.

Name three things you always have in your fridge!
K: Mustard, cheese, fresh herbs

Is there a food that always reminds you of home?
K: Lobster, clams, steak and cheesecake

What would people be surprised to find in your kitchen? Is there anything you want to share?
K: I have 30 types of mustard and 15 types of vinegar. I prefer cooking with gas to induction and I love my built-in steamer. My kitchen would not be complete without the frog picture.

Pistachio & Vanilla Bean Shortbread Cookies From Aran Of Cannelle Et Vanille Blog

August 9, 2013 by Zizi

I found Aran‘s beautiful award-winning blog, Cannelle et Vanille on the internet a few years ago. I fell in love with it for the first time. I remember I saved so many recipes to make them (I did a few of them! :)). Even though I love her gluten-free recipes and travel stories, I always go back to her blog because of the breathtaking photos. I learn so much about food styling and photograpy just looking at Aran’s pictures.

When I asked her to guest post on my blog I didn’t know how she will react. As I expected she was so nice and happy to help me out. She told me she was very busy with a big move (from Florida to Seattle) and travelling to teach at different workshops (one of my dreams is to participate in one!) but she would try her best!

Here she is sharing one of her cookie recipes from her first incredibly photographed cookbook, Small Plates & Sweet Treats. Aran says: “This shortbread gathers two of my favorite ingredients – pistachios and vanilla beans – in one treat. They are coated in powdered sugar while warm, which creates a slightly creamy coating. I make batch after batch of these during the holiday season. They are great to give as gifts.”

Pistachio & Vanilla Bean Shortbread Cookies

Ingredients (makes about 50 cookies)

– 1 cup (140 g) superfine brown rice flour
– 1/2 cup (80 g) potato starch
– 1/2 cup plus 2 tablespoons (70 g) gluten-free oat flour
– 1/4 cup (30 g) tapioca starch
– 1 teaspoon salt
– 1/2 cup (80 g) unsalted natural pistachios
– 16 tablespoons (225 g) unsalted butter, room temperature
– 3/4 cup (90 g) powdered sugar, plus more for dusting, sifted
– 1 vanilla bean, split lengthwise and seeds scraped

Method

In a medium bowl, whisk toether the superfine brown rice flour, potato starch, oat flour, tapioca starch and salt. Measure 1 tablespoon of this flour mixture and add it to a food processor along with the pistachios. Pulse until the pistachios are ground to a fine powder.

Combine the soft butter, powdered sugar and vanilla seeds in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on low speed for a few seconds so the powdered sugar doesn’t fly everywhere. Increase the speed to medium-high and cream together until light, about 2 minutes. Scrape down the sides of the bowl and the paddle.

Add the dry ingredients along with the ground pistachios to the mixer bowl. Mix until the dough comes together; it will be a sticky dough. Turn the dough out onto a work surface and shape it into a log that is approximately 13 inches long and 2 inches in diameter. Wrap the log in parchment and roll it, trying to make it as round as possible. Refrigerate the dough for at least 1 hour.

Preheat the ovent to 180C (350F). Remove the dough form the refrigerator and unwrap it. Cut disks that are 1/4 inch thick. Place them 2 inches apart on a baking sheet lined with parchment paper.

Bake for 10 minutes, until lightly golden on the bottom, but do not overbake, as they will become very hard. Let them cool on the baking sheet for about 10 minutes. Dust them with powdered sugar. Store tightly wrapped at room temperature for up to 3 days.

*****

Interview to get to know Aran a bit more…

Where are you from? Where do you live?
A: I was born and raised in Bilbao in the Spanish Basque Country and I currently live in Seattle, Washington.

What is the name of your blog?
A: Cannelle et Vanille.

How long have you been blogging?
A: I started blogging in January 2008, so that if over 5 years.

When did you start cooking/baking?
A: I started cooking and baking very young as I grew up with grandparents who owned and operated a pastry shop. I remember being as young as 6 or 7 and helping my mom in the kitchen. In my late 20s I attended culinary school and worked as a professional pastry chef for 4 years until I had my first son.

Who (where) did you learn cooking/baking from?
A: I learned to cook from my mother and grandmother and to bake from my uncles and grandfather who were all pastry chefs. We lived across the street from the pastry shop so I spent most of my time there with the smell of cinnamon, vanilla, simmering milk and fermenting yeast.

What is your signature dish?
A: Oh that’s hard to answer. My friends really appreciate my baking skills, but they usually ask me to make them tortilla de patatas, which is a traditional Spanish omelet with potatoes, onions and eggs.

What is your favourite vegetarian/vegan meal?
A: I love lentils and I make them all the time for my family, so I would probably say that lentil soup with lots of root vegetables and kale or Swiss Chard is one of my favorite meals. I love soups in general – anything I can eat with a spoon I love.

Where do you get inspiration from?
A: From many different places… the farmers market, restaurants where I eat, cookbooks, other makers and artists, ceramics… It’s endless.

What was the most memorable food you have eaten during your travels?
A: I absolutely loved the last meal I had at Martin Berasategui’s restaurant outside of San Sebastian a few months ago. It took my breath away.

Name three things you always have in your fridge!
A: Eggs, some kind of green like kale or Swiss Chard, and plain yogurt.

Is there a food that always reminds you of home?
A: Yes, tortilla de patatas, leeks and potato soup, arroz con leche…

What would people be surprised to find in your kitchen? Is there anything you want to share?
A: When I have chicken feet in my freezer I know it’s going to be a good day. The best stock to be made.

—

All photos are courtesy of Aran Goyoga.

Market Inspired Meals From Asha Of Fork Spoon Knife Blog

June 25, 2013 by Zizi

My fourth guest on this space is my friend, Asha who writes the beautiful blog Fork Spoon Knife. Of course we met through this cyber space, through our blogs and Twitter. I remember that the first recipe I made from her blog was this zucchini chocolate loaf. Finally, last October we had the chance to meet and I could host her in Budapest, Hungary. Here is Asha…

“When I visited Zita last year in Budapest, I was most mesmerized by the abundance and richness of the local farmers’ markets. I was completely awe struck by the total honesty of the produce and its complete nakedness in bringing the health and flavor of the earth and all things good to the palate. So, when she invited me to write a guest post for her that was the first thing that popped in to my head as inspiration. Luckily, with the weather warming up, the farmers’ markets in NYC are also taking a strong hold of my kitchen and I was able to bring some of that nostalgic freshness back to her through some simple and flavorful vegetarian creations. As a new mother, I am also cognizant of the demands on her time by the little time, consequently leaving little room for elaborate meals. These dishes are designed to be quick to prepare or something that will cook away in the background, leaving baby and mommy time sacrosanct! This time of the year is still a touch cool leaving warm meals much in demand but definitely with a lighter note. With that in mind, I give you a few recipes for salads and soups that are nutritious and filling; just enough to keep the energy for the day! And, when the ingredients are this fresh, you don’t need to much to have a great dining experience.”

Fresh Green Salad with Quinoa Cakes and Lemon Vinaigrette

Ingredients

For the cakes
– 1-1/2 cup cooked quinoa, al dente
– 1 small onion, diced
– handful of fresh peas
– 1 egg, lightly whisked
– 1 tablespoon parsley, chopped
– 1/2 teaspoon chilli flakes
– salt and pepper to taste
– 1/4 cup oatmeal flour + more if needed
– olive oil for sautéing

For the lemon vinaigrette
– juice of half a lemon
– pinch of salt and pepper
– 1/4 cup extra virgin olive oil

Method

Lightly sauté the onions until soft and translucent. Season with salt and pepper. Toss in the fresh peas and cook for just 2 minutes. Fold in the chilli flakes. Remove from heat and let cool a bit. Mix with the cooked quinoa. Let the mixture cool as much as you can let. Add the egg and fold to incorporate. If the mixture is too wet, add a touch of oatmeal flour.

Make patties out of the quinoa mixture. Lightly dredge them in oatmeal flour. Heat olive oil in a heavy bottomed saute pan over medium heat. When the oil is ready, gently lay the cakes in the pan and let cook for 2 minutes until browned. Carefully, turn the cakes and brown on the other side.

Meanwhile, in a small bottle, add all the vinaigrette ingredients. Close the bottle and shake vigorously until the mixture emulsifies.

To serve, place quinoa cakes on a generous bed of salad leaves and drizzle with the lemon vinaigrette.

Baked Acorn Squash Stuffed with Lemon Couscous and Farm Fresh Ricotta

Ingredients

– 1 acorn squash, cut in half and deseeded
– 1 cup couscous
– 1 tablespoon lemon olive oil
– ricotta as needed
– salt and pepper as needed
– 1/3 cup water

Method

To cook the squash, drizzle a bit of olive oil on the inside and season with salt and pepper. Place the squash face down in a roasting pan filled with a third of a cup of water. Roast at 350 F (180 C) for 20 to 30 minutes (depending on size) until soft but not mushy.

Meanwhile cook the couscous according to instructions using water or broth. Fluff with fork and drizzle lemon olive oil to add flavor. Gently fold in as much ricotta as needed.

When the squash is ready, fill the insides with the couscous mixture and serve immediately.

Roast Jerusalem Artichoke and Parsnip Soup

Ingredients

– 4 Jerusalem artichokes, scrubbed and diced
– 2 parsnips, cleaned and diced
– 1 small onion
– 3 cloves garlic
– 2 cups vegetable broth
– salt and pepper to taste
– olive oil as needed

Method

Toss all the vegetable in a bit of salt, pepper and olive oil and roast in a oven preheated to 375F for 20 minutes. Puree the roast vegetables and transfer to a pot on the stove. Add the vegetable broth and bring to a boil. Turn the heat down and simmer for a few minutes until the right consistency is achieved. I left mine a little chunky for texture.

Serve with dollops of ricotta and drizzled with fresh olive oil.

*****

Interview to get to know Asha a bit more…

Where are you from? Where do you live?
A: I was born in India and by heritage, I am Indian. But, New York, where I currently reside, I consider home and the place where I feel the most comfortable and belong to!

What is the name of your blog?
A: Fork Spoon Knife.

How long have you been blogging?
A: As I type this, it has been five amazing years of learning and growing!

When did you start cooking/baking?
A: Hmmm… My earliest memory at the stove is making dosas and omelets for my granddad at around 17. However, for many long years I simply dabbled in the making of food and concentrated on consuming my mothers’ awesome creations and later what Tokyo and NYC had to offer in enticing creations. I became a kitchen enthusiast at the same time I started this blog in 2008.

Who (where) did you learn cooking/baking from?
A: I am really self taught in both cooking and baking. I also watch numerous food shows when I started in 2008 and read a lot of books. I have never to date taken a class. But, I do plan to do a bread course sometime!

What is your signature dish?
A: Madras Crab Curry and Mutton Biriyani.

What is your favourite vegetarian/vegan meal?
A: Dal and Roti! It is perhaps by far the easiest, simplest and most comforting meal!

Where do you get inspiration from?
A: Everywhere! The Internet, cookbooks, chefs on TV, restaurant menus and meals, random cravings when talking to friends.

What was the most memorable food you have eaten during your travels?
A: Ebikatsu in Tokyo. Hands down my favorite meal to date!

Name three things you always have in your fridge!
A: Milk, butter, cheese.

Is there a food that always reminds you of home?
A: Well, since I consider NYC as my real home, this is a difficult question to answer. However, there is one dish, vethai kuzumbu, that reminds me of mom.

What would people be surprised to find in your kitchen? Is there anything you want to share?
A: I suppose, it is what people will not find. Gadgets. I do not own a Kitchenaid machine or high power blenders or any fancy tools. I bake a lot and prefer to use my hands and simple tools to make everything. I find the process of making from scratch without machination a very therapeutic process!

—

All photos are courtesy of Asha Pagdiwalla.

Zucchini Flower And Tomato Tian From Emiko Of The Emiko Davies Blog

June 20, 2013 by Zizi

Let me introduce you my third guest, Emiko who writes her wonderul food blog Emiko Davies. We met a few years ago, thanks again for Food Blogger Connect (it really connects people!). Giulia introduced her to me and I think we had our first long conversation on the first day of the conference at dinner time. Since then we haven’t stopped talking! 🙂 Emiko loves historical cookbooks and of course she brought a recipe inspired by Elizabeth David, one of her favourite food writers. Here is Emiko…

“Elizabeth David is one of my favourite food writers of all time. Her writing is witty, decisive and entertaining. She wrote about the real food culture and traditions of sunny Mediterranean countries, educating and inspiring the mid-century British palate. This tian recipe is inspired by one of her articles on a simple and rustic Provençal picnic dish consisting of eggs and seasonal vegetables. Named after the earthenware dish it is baked in, the tian, like so many good country dishes, doesn’t really have a strict recipe, it changes from kitchen to kitchen and season to season. The basic idea is to use what you have on hand: a good proportion of cooked seasonal vegetables, perhaps spinach or potatoes (or both), zucchini, even a rich tomato sauce or rice can be added to the mix for colour or texture; plenty of fresh herbs; some grated cheese; and eggs, beaten like you would for an omelette. Eaten hot or cold, it’s a great portable dish to take on picnics or barbeques. This recipe includes mixing a fresh tomato sauce through the eggs for a marbled effect of rich red sauce and golden eggs. It is topped with fresh zucchini flowers and is just as pretty to look at as it is tasty!”

Zucchini Flower And Tomato Tian

Ingredients
– 500 gr of ripe tomatoes
– 1 clove of garlic
– a handful of fresh herbs, such as parsley, thyme or marjoram
– about 6 zucchini flowers or enough to cover the tian
– 6 eggs
– a handful of grated Gruyere or Parmesan
– salt and pepper to taste
– olive oil

Method

You will need a suitable pan to bake this in, preferably earthenware if you want to be traditional, about 20cm long and at least 5cm deep. Heat the oven to 160°C.

Prepare a sauce with the tomatoes by first scoring the skin with a cross on their bottoms, then blanching them for 1 minute in boiling water. Place them in a bowl of cold water and then you will easily be able to peel off their skins. Dice them roughly.

In a large skillet, very gently heat up the chopped garlic in 2 tablespoons of olive oil until it just begins to colour. Add the tomatoes and let simmer and reduce for about 10 minutes. Set aside but keep warm.

Prepare the zucchini flowers by cutting them in half, length-wise and taking out the stamen (you can leave the stalks on if you like) so that you now have flat flower halves.

Beat the eggs in a large bowl until frothy, add your favourite herbs, chopped, the cheese and season with salt and pepper. Pour into the baking dish, mix through the hot tomato sauce (it is important that the mixture be hot not cold) and arrange the squash blossoms on top, flattened out, to cover the surface. Drizzle a couple of glugs of olive oil over the top and bake for about 20 minutes or until the eggs are set and golden brown.

Serve hot or cold with plenty of crusty bread.

*****

Interview to get to know Emiko a bit more…

Where are you from? Where do you live?
E: It’s not an easy question to answer in a short sentence for me as I’m such a roamer! But I now live in Melbourne – it’s been one year exactly since I moved here from Florence with my husband Marco. I was in Italy for 7 years and before that 4 years in the US and before that 8 years in China, but I am half Japanese and half Australian and grew up in Australia!

What is the name of your blog?
E: My blog doesn’t really have it’s own name as is the usual thing to do – it’s part of my website, emikodavies.com.

How long have you been blogging?
E: I can’t believe it as it seems just like yesterday I started blogging but last December my blog was 2 years old!

When did you start cooking/baking?
E: As soon as I could reach the stove top (helped with a small stool), I can remember my grandmother teaching me how to make scrambled eggs. I’ve always loved being in the kitchen.

Who (where) did you learn cooking/baking from?
E: When I was little, I learned a lot from helping my mother and my grandmother in the kitchen. As a teenager, I loved baking and devoured cooking magazines and cookbooks – I have to say that the very first of Donna Hay’s cookbooks when she was with Marie Claire and Jamie Oliver’s first two cookbooks were vital in my college years and I cooked so much out of them I memorised many of the dishes!

What is your signature dish?
E: I don’t think I have one, I’m usually trying out different dishes! There is one that I love eating but I always get Marco to make it for me – tagliolini with a lemon and goats cheese sauce. It’s a staple in our house.

What is your favourite vegetarian/vegan meal?
E: Oh, so many to choose from. The ones that come to mind first also happen to be some of my favourite comfort foods, like eggs poached in tomato sugo (another staple!) or a Japanese dish of fried eggplant topped with miso sauce. Even just simple spaghetti with aglio, olio, peperoncino (garlic, oil and chilli) is hard to go past!

Where do you get inspiration from?
E: Above all from traditional regional Italian cooking. During the many years I spent living in Tuscany I developed a great fascination with traditional, even historical, dishes. I have a growing collection of historical cookbooks that I love reading through for ideas – from Pellegrino Artusi (1891) to Ada Boni (1927) to Bartolomeo Scappi (1570) to Elizabeth David (1956)!

What was the most memorable food you have eaten during your travels?
E: There is almost too much to write about for this question – a holiday in Puglia in Italy’s deep south was truly eye-opening for me, in terms of food. But another unforgettable experience was an amazing cooking class that my husband Marco and I took in Marrakech. After a treasure hunt for the ingredients in the souks, we made a fish tagine and the most heavenly Moroccan carrot salad and sesame biscuits. The carrot salad I have made over and over again. We were also on our honeymoon so that could have also helped make it so memorable!

Name three things you always have in your fridge!
E: Unsalted butter, free-range eggs and organic, whole milk.

Is there a food that always reminds you of home?
E: My mother always made such a variety of dishes, some Japanese, some “western”, that there isn’t really one thing that stands out. But maybe the closest thing is a quick dish that she used to make for us as kids; it’s the sort of thing I’ll make when I don’t feel well. It’s simply an egg, beaten with some soy sauce and scrambled with steamed or boiled rice. It’s nice eaten with some crunchy dried nori!

What would people be surprised to find in your kitchen? Is there anything you want to share?
E: I own a garlic crusher. It’s maybe not the craziest item to be surprised by in the kitchen but I love Elizabeth David’s article on garlic crushers being the most useless utensil in the kitchen – when she owned a homewares shop, she even refused to stock them! I personally like to crush garlic with the back of a knife and leave it at that, but the garlic crusher was a house warming gift and actually, I will admit to using it every now and then!

—

All photos are courtesy of Emiko Davies.

Coco-Cocoa Brownies from Emma Of The Poires Au Chocolat Blog

June 6, 2013 by Zizi

Let me introduce you my second guest, Emma who writes the wonderful dessert blog Poires au Chocolat. I’m amazed by her recipes, photos and videos. She has a degree in English Language and Literature but she also studied pâtisserie at Le Cordon Bleu in London. She offered to share a sweet recipe with us. Here is Emma…

“These are tender cake-style brownies with a little crisp crust. I usually make them with butter but I thought it’d be interesting to see how coconut oil worked – I’m so glad I tried it out. Feel free to throw in some nuts or any other add-ins (probably around 100 g would be right) – though I like these plain.”

Coco-Cocoa Brownies
(adapted from Alice Medrich’s recipe in Chewy Gooey Crispy Crunchy)

Ingredients (makes 12 brownies)

– 200 g light brown sugar
– 130 g coconut oil
– 65 g quality unsweetened cocoa powder
– 1/2 teaspoon vanilla extract or paste
– 1/4 teaspoon fine sea salt
– 2 eggs, cold from the fridge
– 65 g plain flour
– 1 tablespoon of toasted shredded coconut or handful of toasted coconut strips

Method

Preheat the oven to 160C/325F. Line an 8″ square tin with greased foil or baking parchment.

Place the sugar, solid oil, cocoa powder, vanilla and salt into a bowl and suspend it over a pan of barely simmering water. Stir together as it melts and keep heating until the mixture is uniform and hot to the touch. Sit aside to cool until the mixture is lukewarm.

Once the mix has cooled, beat in the eggs one by one, then stir in the flour. Beat for forty strokes – when you’re done, it should be silky, thick and generally glorious. Pour into the tin and sprinkle with the toasted coconut. Bake for 20-25 minutes until set and risen a little. Leave to cool then slice into bars.

*****

Interview to get to know Emma a bit more…

Where are you from? Where do you live?
E: I grew up in the countryside in Devon, England. I now live in Oxford, where I went to university. My mum has lived in the Swiss Alps since I left home (I’m the only child of a single parent, so she wanted a change of scene at the same time and we’d spent several winters there already) – so I also spend a lot of time there.

What is the name of your blog?
E: Poires au Chocolat.

How long have you been blogging?
E: I’ve been blogging for four years, since I was 19.

When did you start cooking/baking?
E: My mum taught me to cook and bake from a young age. I was always allowed to play in the kitchen (there’s a funny story from when I was three about a perpetually hungry house guest who used to sneak food from the fridge in the night and a pot of vegetable scraps I’d been cooking for my doll…). I also spent a lot of time cooking with my grandma as I grew up – making jam and that sort of thing.

Who (where) did you learn cooking/baking from?
E: As I said above, I learnt most of my savoury skills and basic baking skills from my family. I’ve since augmented my baking knowledge by reading, lots of practice and attending culinary school for six months.

What is your signature dish?
E: I’m not sure I have a signature dish to be honest – I guess baking and desserts in general.

What is your favourite vegetarian/vegan meal?
E: I’ve been craving ratatouille with couscous recently (perhaps an odd pairing, especially as we usually add cheese such as gruyere or strong cheddar on top).

Where do you get inspiration from?
E: From books (old and new, recipe and reference, fiction and non fiction), blogs and the ingredients themselves.

What was the most memorable food you have eaten during your travels?
E: I ate some really wonderful food when I spent six weeks in California last year – there were so many fresh, delicious dishes and interesting ideas. Other than that, I’m addicted to gelato.

Name three things you always have in your fridge!
E: Butter, milk and homemade jam.

Is there a food that always reminds you of home?
E: My mum makes an amazing fish pie with salmon, any firm white fish, a little bit of smoked fish, scallops and prawns in white sauce with a crisp herby-cheese-breadcrumb topping that always reminds me of home (though I guess this might not be the place to talk about that recipe!). It’s one of the few dishes she makes that I don’t seem to make myself.

What would people be surprised to find in your kitchen? Is there anything you want to share?
E: I’m not sure, really. Perhaps that I’m not a particularly adventurous savoury cook? I tend to make the things I’ve eaten all my life (and, contrary to my insistence on their use for baking, I never use scales to make them – I was taught by eye, not recipe).

—

All photos are courtesy of Emma Gardner.

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