Baked Mandazi (Swahili Sweet Bread)

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One of the things I’m loving about this tea pairing adventure with Simple Loose Leaf is the opportunity to think beyond the usual pairings that we are so comfortable with. Nothing wrong with reaching for Parle-G biscuits with your hot and sweet milk tea, but every so often you come across something so new and different, it stumps you, and in a good way.

The tea that stumped me this week, was Simple Loose Leaf Purple Jasmine Tea: a very unique blend of Tumoi purple broken leaf tea from the Nandi hills of Kenya in Africa, and Jasmine green tea, presumably to round out the intense fragrance of the purple tea. This was the first time I had purple tea, and I found it to be fragrant and very delicate. Combined with the Jasmine green tea, it took on a floral quality, and made me wonder why I had overlooked an entire continent in my tea adventures!

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Easy and Wildly Inauthentic “Tilgul” (dairy-free, gluten-free sesame energy bites)

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Every other year or so I have attempted (and failed at) “Tilgul” – a sweet treat made with sesame seeds (“Til”), jaggery (“Gul”), coconut and a whiff of cardamom, sometimes rolled into balls (“Laddoos”), or formed into bars. There’s many different kinds too, with different levels of complexity (and corresponding failure rates). Some varieties are fudge-y and moist, while others are crunchy and almost brittle-like.

No matter the way, I find it tricky to make Tilgul at home especially with the variation in the jaggery available in the US. It seems to have a lower moisture content sometimes, and other times it liquifies too fast and hardens into a rock. It’s not that my Tilgul attempts have been complete disasters, but they haven’t been as perfect as they should be, or could be (unless you call dismantling it and eating it like granola with your cereal a success).

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Pasta with Pea-Mint Pesto

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When I first read about a pea pesto, it sounded (and still does) so perfect – why rely on temperamental herbs like basil which look perfect when you buy them at the store and are sure to wilt by the time you get around to making the pesto? Pea pesto is easy, substantial, and can be made from things you already in the kitchen – frozen peas, almonds or pine nuts, a bit of hard salty cheese like Parmigiano Reggiano or Pecorino Romano (although I often times skip it to keep things dairy-free), garlic and good olive oil!

Hot pasta tossed in freshly made pesto with a splash of pasta water is all you need to have a great, perfectly light spring or summer meal, in less than an hour. The pesto can be made while the pasta water boils, and while the pasta cooks, maybe you can set the table, make a salad maybe (but you already got the green covered in the pesto so not necessary) and pour yourself a glass of something white and chilled!

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Vegan Rose and Pistachio Cake

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As much as I love vegan cake recipes, many times they involve strange ingredients (like flax eggs instead of regular eggs, or things like tapioca starch, and so forth). It’s most likely my ignorance on the matter because folks make wonders with these things, but my problem with them is the fact that they are substitutions, and not organically vegan.

I usually draw the line at using an extra banana or two instead of eggs in a banana-based baked good, like a banana bread, or a double chocolate banana bread, or pancakes and waffles, but beyond that I don’t find it appealing at least at this point. Which is why I was so happy to find this inherently vegan cake recipe in a handout I got at a cooking class somewhere in the Caribbean, and then spotted a variation of it on smitten kitchen!

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Gingerbread Cake

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Gingerbread is one of them Christmastime/December rituals, something you make when you are invited to a holiday party, or throw one. It’s a purely seasonal event – both it’s making and consumption. And usually if someone asks me to make Gingerbread in any of the remaining 11 months of the year, I politely decline and make something else instead. I’m very much like Big Bang Theory’s Sheldon Cooper that way; he has a clear rule about these type of things, in that he only drinks Hot Cocoa in months that have “R” in them. Take a minute to see that it makes total sense.

Gingerbread is only for December, only when it’s cold out, and you are enjoying it with a hot cup of coffee or hot chocolate or mulled wine, doing absolutely nothing. The ultimate year end treat. Second only to Black Forest Cake, Gingerbread is one of the best things to come from Germany.

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Nutella Chocolate Chunk Cookies (gluten-free)

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This is going to be a rather short post, as I need to get back to eating my cookies. Also because they are ridiculously easy to make so there’s nothing much to say about the whole “recipe” aspect of it.

My family can best be described as Nutella fiends (among other notorious foodie descriptions) so I’m always trying to sneak Nutella into cakes, muffins and frostings; why should cookies be left behind?

Especially if the cookies in question happen to be one-bowl, gluten-free, spanning 6 ingredients, and ready to go into the oven faster than it takes for the oven to preheat.

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