When was the last time you took a bite of something and unconsciously travelled to a different time and place? Do you know the feeling when a scent, taste, texture of a treat transports you into a different reality? This week is a ticket to ride this time machine.
Feeling healthy and balanced requires us to step out of our bubbles and engage in things that make us feel supported when need it most. Even if it’s not what we do every day. In my world, the same logic applies to food. There is healthy, emotionally healthy and the intersection of the two. I strive for the latter, however I think there is a space for all.
Sustainability on a personal level goes hand-in-hand with flexibility and appreciating things for what they are instead of judging things for what they are not. This week, the time could not be more right to share the signature dish of my late, beloved Grandmother.
When I eat this meal, I feel the endless love she used to serve each plate with. I remember the joyful times of stepping through the door after hard trainings to a big plate of sweetness. I see my Grandma’s eye-roll and laugh when I’d ask for this treat way too often… only to see her fulfil the wish every time.
I share this classic with a heavy heart and absolutely no attempts to make it ‘healthy’ or let it pose for something it is not. This my friend, is pure, sweet family love that (in moderation) is for sure good for your spirit. Food is so much more than what we see on our plates. Join me for a trip down memory lane!
- ¼ l flour
- ¼ l semolina
- ½ l milk
- 4 eggs
- 4 tablespoons of sugar
- ½ lemon’s zest
- Pinch of salt
- Sunflower oil for frying
+ Grandma’s apricot jam
+ Powdered sugar (optional)
- Mix semolina, flour and milk with a hand mixer. Add a pinch of salt and let it rest for half a day, or at least a couple of hours so that the semolina swells up nicely.
- Separate the yolks and egg whites. With a hand mixer beat the egg whites until you reach a foam like consistency. In another bowl, mix the yolks and sugar. First, add the sugar and yolk into the semolina mix, then stir in the egg whites gently.
- Heat the sunflower oil to high heat in a (nonstick) frying pan and add the mix. Leave it until the bottom side has a nice browning. Break up the mix with a wooden spoon and stir through. Let it fry until baked through aiming for big chunks.
- Serve with Grandma’s homemade apricot jam and powdered sugar (optional).