I know you guys over in the States were or have been celebrating Memorial Day this weekend. The festivities that go along with it have always made me a bit jealous... In Europe, I'm afraid we don't know this day. There is, however, a Christian holiday that we were celebrating today, on Monday: the Whitsunday, or, as it's also called, Pentecost. It's got something to do with the holy ghost appearing. But honestly, my knowledge of the exact historic and religious background of it ends right here - and I didn't want to press more out of poor Wikipedia... Besides, i fear I'm boring you?
This free holiday weekend though (in whatever form it appeared, near of far), was something really special for me. Last week I spilled the beans and mentioned my broken heart to you (sighs). This week, I have something new to document. I fell in love. What, a bit fast, you think? No worries, it's not a new love. It's an old love I rediscovered. The love for myself.
I don't know where along the way of not being single or being single again or generally in the process of growing up I lost this love, but it's been carefully stashed away and hidden; in a dark place. But while I thought I was actually supposed to be devastated about the break-up - i found that I was not. Instead, I enjoyed the sun, good food, cooking in quiet, nature, my city Zurich that is always surprising me anew, the sun, the love good, old friends have given me and the love good old friends have given me,. It's been a good weekend. And I came to realize, maybe a new start isn't that bad. Because I've still got myself. And I'm a pretty darn reliable person! And actually fun to be with sometimes. If I don't love myself, then who will?
So I've cooked up those things for you. Listened to music. Talked a lot. And found the hope in me, that it goes on, that summer is coming, that I will love again. And in the meantime, I'm just enjoying my time - with me, myself and I.
BRAISED ARTICHOKES (two ways)
The recipe for braised artichokes can be found here and also here (yes, I'm a junky for artichokes, alright). Little piece of recommendation: fennel seeds! Try fennel seeds with artichokes! It's a spectacular, surprising, smooth combo.
And also, I made these tiny rhubarb marzipan tea cakes. Marzipan turns a cake all smooth and moist, it's really what you're looking for. You just don't know it yet.
- 80 g organic butter, at room temperature, plus more for greasing the pans
- 1 vanilla bean, extracted
- 2 tsp. almond flavor
- 2 organic free-range eggs
- 90 g flour
- 30 ml cream
- 80 g confectioner's sugar
- 5 g sugar
- 2 tsp. baking powder
- Pinch of salt
- 80 g rhubarb, cut into mini cubes
- 40 g marzipan, cut into mini cubes
- Preheat the oven to 450F. Grease and flour the mini bundt cake pan.
- Make sure all the ingredients are really at room temperature (the cakes will thank you).
- Mix the butter, confectioner's sugar, almond flavor and vanilla together until creamy white.
- Add one egg after another. Then the cream and the sugar. Continue to mix the batter.
- After a while, sift in the flour and baking powder mixture, and add a pinch of salt.
- Carefully fold in the tiny rhubarb and marzipan cubes, and divide the batter into the moulds.
- Bake the mini bundt tea cakes for about 15-16 minutes (depending on size). Let cool for a few minutes, then transfer to a rack to cool completely.
- Dust with confectioner's sugar before serving.
Love, always. See you next (Meatless) Monday!