What’s in my kitchen this April
I have been away from this blog for far too long. I have attempted to post on three separate occasions, once a Sahlab Ice cream that would not freeze, and two other times interrupted by a flu bug. Anyhow, here I am in Amman on a bright spring morning enjoying all that is crisp and cool. So just sharing a few new things in my Jordanian kitchen this month. These irresistible bowls bought from Le Pain Quotidien. I serve a delectable middle eastern version of porridge in them every morning. Sprinkled with Cinnamon, toasted coconut and blanched almonds, you forget you are eating porridge. For the recipe see below.
I decided to try my hand at baking bread. It was easy. Perhaps it is this simple no knead Recipe from The Clever Carrot blog that made it so easy. It was a simple exercise of mixing the flour with the water and Instant yeast, letting it rest over night for 12 hours inside a cool oven, waking up to fold it and resting it further. I guess all the work happens while the dough is resting. I placed the dough in 3 1/2 Quart Le Creuset Pot (a term called cooking in a dutch oven). I followed the recipe meticulously except for the yeast which I decided to dilute in warm water first. I get very mixed up between instant yeast, dried yeast and quick yeast… so I just wanted to be safe and diluted it first before adding to the flour. I also do not own a 6 1/2 quart Creuset so used half the size and it worked well.
Then there is this Marble Cake adpated from Celia in Fig jam and Lime Cordial. I added a heaped teaspoon of instant coffee to the cocoa mixture and did not add the white pepper suggested in the original recipe. I made it for my grandmother and wonderful uncle who is tirelessly looking after her at the moment.
Porridge Recipe for two persons
- 1/2 cup Quick cooking rolled Oates
- 1 cup semi skimmed milk
- Table spoon Cinammon
- Tablespoon Honey
- Ten Blanched and peeled almonds
- Tablespoon toasted desiccated coconut
Cook the oats in the milk on medium heat for 5 minutes. Keep stirring until the desired consistency. I like a bite to the porridge so I cook half the time and remove from heat as soon as the milk starts boiling. Add the honey and mix. Divide between two bowls. Sprinkle with the cinnamon, almonds and coconut. Enjoy!
Recipe for pickled cucumbers
- 500 baby cucumbers
- 600 Ml water
- 2 tablespoons Sea salt
- 1.5 tablespoon white vinegar
Simple using a knife cut through into each cucumber (I guess it is done to make sure the cucumbers get brined). In a bowl Mix the water with the salt and taste. Its meant to taste very salty, add the vinegar and pour into an airtight container and add something to weigh down the cucumbers. Let it rest under a window in the light for a week Bon Appetite