This cauliflower soup rocks!
This cauliflower soup rocks! I am not stretching it – it’s a really good, quick and flavorful soup. What more is needed? Just a good mood to appreciate a yummy meal.
Perfect for lunch or for light supper. Just before serving, drizzle over the top a bit of good quality virgin olive oil – it makes all the difference to the flavor.
Eat it with a lovely crusty piece of bread and enjoy the supreme creamy texture in your mouth.
Happy cooking & eating 
creamy cauliflower soup by Asia Jo
Cauliflower soup
Serves 3-4
You will need:
1 medium cauliflower, cut into florets
2 tbsp virgin olive oil
1 large tbsp butter
1 large onion, chopped
1 shallot, chopped
1 leek, white part only, chopped
700 ml chicken stock
150 ml full fat milk
75 ml double cream (optional – I didn’t use it)
4-6 black olives, chopped or sliced, to decorate
1 tbs chopped chives or parsley, to decorate
salt & pepper
a pinch of nutmeg
Directions:
Cook the cauliflower florets slowly on a low heat in slightly salted water for aprox 10 minutes. Drain well. Heat 2 tbsp of the olive oil and the butter in a pan; add the onion, shallot and leek and gently fry until tender. Pour in the stock and milk and bring to boil. Reduce the heat. Add the cauliflower and simmer for 20-25 minutes. Cool the soup a bit and then blitz it in a blender until smooth. Return to the pan, reheat slightly, add the cream, season to taste with salt, pepper and nutmeg.
Pour into soup bowls, drizzle with the remaining olive oil, sprinkle over with olives and parsley or chives.
Scrummy!
Recipe source: one pot cooking (Aura)
Moncler’s fluffy duvet
It has been so cold outside … the sun is gone, hidden somewhere behind those gray clouds and the wind … this awful wind …
I am just thinking how wonderful it would be to have one of those amazing, soft and luxurious Moncler jackets from the Gamme Rouge collection.
It would be like wearing a light fluffy duvet around my body yet with that extra extreme chic factor. I could also easily put on a pair of Moncler platform wedges to keep my feet warm and to add a bit of twist to my outerwear.
Moncler … warm me and rescue me from this cold weather … please.
Image source: www.moncler.it
Moncler gamme rogue jacket
Moncler wedges
Moncler chic coats
Back home
Wow, it has been really a while since I posted here something the last time.
Many thanks to all my beloved and faithful readers … I can’t wait to see your blogs again and catch up with your stories.
Things have been busy … really busy … a lot of traveling, current job search and the upcoming entire kitchen renovation but I am truly back and looking forward to:
* my one pot cooking in the upcoming month or two (due to the kitchen refurbishment)
* checking my favorite blogs and reading about yummy foods and cool fashion ideas
* exploring Amsterdam restaurants, cafes and food markets and all those cool fashion boutiques just 5 minutes walk away from my place
* dressing up a bit after one moth of wearing crappy clothes
* and finally to sharing with you some good recipes and from time to time little fashion notes.
For a month, Thailand, Cambodia and Hong Kong treated me very well food and fashion wise. I tasted some amazing dishes, unusual fruit, bizarre street foods and I did some great, really great shopping. It would take me ages to write all stories and to show you all photos of those yummy meals and beautiful dresses I bought. However, there are a couple of things I need to share with my fellow foodistas. Enjoy the pics and book your ticket to Asia asap – you will not regret it – trust me!
PS: If I only could, I would be off to Vietnam right now as I am writing this post … still so much to explore!
Love,
Asia Jo
deep fried cockroaches (Cambodia)
fish cooked in banana leaf - pure joy!
Pomelo salad
green mango salad - delish!
I don't know what this is and I don't even want to know ... but people of Cambodia love this type of snacks
Frock & Frock silent for a month
Dear Readers,
I am really sorry for not posting in the last few weeks. It has been caused by my relocation to The Netherlands where I have been trying to settle down. I will be also traveling for a month around a couple of countries in Asia. I hope to learn some amazing culinary tricks that I will be happy to share with you on my blog.
Please do not forget about me little blog and return in February for bright new recipes and fashion ideas.
Love,
AsiaJo
Ps: Thank you for your patience and understanding …
Quick chocolate chip cookies
Still packing. Still living surrounded by boxes. But the good news is that the moving date is nearly there.
Hmmmm … I was just thinking if I could make something from almost nothing? A small bag of chocolate chip cookies, a bit of flour and sugar, eggs, some butter and baking powder and a bowl and a spoon. That is all that is needed for simple, quick and mouthwatering chocolate chip cookies.
Ps: The size and shape of my cookies is far from perfect but that’s due to a slight miscounting of proportions that may happen when baking during moving houses – luckily it was a silly mistake that didn’t spoil the taste
The recipe comes from the Dr. Oetker website (recipe here).
Dr Oetker chocolate chip cookies @ frock & fork
Dr Oetker chocolate chip cookies @ frock & fork
Green beans with tomato and peppers
My house is full of boxes and my kitchen cupboards almost empty but I still try to cook some healthy yummy food even though my relocation to Amsterdam is nearly there.
I think you will like this Sicilian dish – Fagiolini alla Peperonata. It goes great with meat and fish and tastes lovely on its own as well.
I served my Fagiolini alla Peperonata with veal escallopes filled with sage and Parma ham. Heaven!
Green beans with tomato and pepper
Serves 2-3
green beans with tomato and pepper @ frock & fork
You will need:
2 tomatoes
1 yellow/green/red pepper
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
300 g green beans (2 handfuls)
1 tablespoon fresh or dry oregano
1 tablespoon fresh basil leaves, chopped
Directions:
Peal and chop the tomatoes. Halve and seed the pepper, then cut into stripes.
Heat the oil in the skillet, add the onion and garlic and sauté until golden. Add the peppers and cook gently for 5 minutes. Add the tomatoes and cook over medium-low heat for 30 minutes.
Trim the beans and cook for 3-5 minutes in salted water. Drain and add to the other vegetables. Season with salt and pepper, add oregano and basil and cook for 2 more minutes. Transfer to a serving plate. Enjoy!
green beans with tomato and pepper @ frock & fork
Indian Chapati
To start with, I’m sorry I haven’t posted much recently but I am actually in the middle of packing for my sadden and soon relocation to Amsterdam, The Netherlands. This means my current cooking is sort of limited and basic, however I will try to share some nice recipes with you that don’t involve much time and many ingredients and still can make one’s mouth water. These days I have been using a lot of stuff I have in my kitchen cupboards and I have been trying to cook something from nothing. I hope you will like my little abra cadabra food
As far as my fashion notes are concerned, I will do my best to post some of my new shopping treasures and style comments alternately with my food entries.
I will be grateful if you still remain faithful readers, even though, I will probably be a less active blogger in the upcoming weeks.
Love,
Asia(Jo)
Chapati
Makes 12
Chapati bread – my first super simple Indian side dishes that involves only three basic ingredients, which you always find at home.
chapati indian bread @ frock & fork
You will need:
250 g wholemeal flour
1 teaspoon salt
200 ml water (approx.)
Directions:
Place the flour and salt in a bowl. Make a well in the centre, gradually stir in the water and work to a soft supple dough (use a wooden spoon). Knead 10 minutes, then cover and leave in a cool place for 30 minutes. Knead again very thoroughly, then divide into 12 pieces. Roll out each piece on a floured surface into a thin round pancake.
Lightly grease a frying pan with a little oil and cook chapati over a medium heat until blisters appear. Turn and cook the other slide until lightly coloured. Remove from the pan and keep warm while coking the rest. If desired, brush with a little butter on one side and serve warm.
chapati indian bread @ frock & fork
chapati indian bread @ frock & fork
chapati indian bread @ frock & fork
chapati indian bread @ frock & fork
Armlets (trend alert)
This is an important note for those that live in winter climate!
Forget about gloves with fingers! Wear something new, edgy and cool!
Armlet is not a bracelet nor an arm-warmer, yet, it is the latest accessory you want to have in your wardrobe.
I know I know … you are thinking practical and already worry about your fingers getting frozen. I’m going to be a bit hard on you … stop wondering about your cold hands and welcome this winter season with a pair of fabulous leather armlets!
Ps: Isn’t it a great combination of textures? I love that amazingly soft velvet dress next to those sort of barbarous leather armlets. Fashion is beautiful!
Picture take from style.com
For more info on armlets refer to the article Futorology Armlets by Karen Dacre (Evening Standard).
armlet Fendi a/w 2009
Gnocchi di Patate
Gnocchi di Patate served with tomato and porchini sauce makes a good, quick evening meal. You will love the delicate taste, smooth texture and the fabulous smell of Italian dry porchini. This is a delicious recipe that begs to be tried!
Gnocchi with tomato and porchini sauce
Serves 2
gnocchi di patate @ frock & fork
You will need:
500 g Gnocchi (De Cecco)
1 tablespoon olive oil
1 small shallot, chopped (or regular onion)
2 cloves garlic, chopped
300 g cherry tomatoes, halved
1 small handful of dry porchini mushroom, soaked in hot water for approx. 15 minutes, water kept
1/2 teaspoon dry Italian herbs mix
1 small handful of fresh basil leaves
1 tablespoon chopped fresh parsley
2 tablespoons freshly grated parmesan
salt and pepper
Directions:
Heat the oil in a skillet pan. Fry gently the shallot and garlic. Add the dry Italian herbs mix and continue frying on a low heat for a minute. Add the tomatoes and simmer uncovered for 20 minutes, adding 2-3 tablespoons of mushroom water throughout cooking. After 10 minutes add the soaked porchini. Cook the potato gnocchi in plenty of salted water, according to the package instructions. It will only take 2-3 minutes. Once the sauce is cooked, add the basil and parsley and season to taste with salt and pepper. Serve hot with grated parmesan cheese on top. Enjoy!
Lemon raspberry mini muffins
They look absolutely fantastic.
They taste amazingly fresh.
They sound like a brilliant and quick idea.
What are they? They are my favourite lemon & raspberry muffins!
Feel free to fall in love with them.
♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡♡
Lemon raspberry mini muffins
Makes 14
Recipe adapted from bbcgoodfood.com
lemon raspberry muffins @ frock & fork
You will need:
125 g self raising flour
75 g caster sugar
1 egg
70 ml vanilla yogurt
60 g melted butter
zest of 1/2 lemon
1/2 teaspoon lemon juice
100 g raspberries, crushed slightly
icing sugar, for decoration
Directions:
Preheat oven to 180 ℃. Line mini muffin tray or silicon muffin cups with muffin cases. Sift the flour into a medium size bowl and add the sugar. Whisk egg and yogurt, add the melted butter, lemon zest and lemon juice, mix well throughly. Add the wet mixture into the dry one. Add the raspberries. Mix everything gently. Divide the mixture into the muffin cases. Bake for 20-30 minutes; until risen and golden. Remove from the oven, cool and eat them all!
lemon raspberry muffins @ frock & fork
lemon raspberry muffins @ frock & fork
Celebrating the little big things
I like buying, owning and enjoying new things. I like trying new things too – with some tiny exceptions – my friend Aneta will know what I mean (think – sport!)
For some funny reason the last week was sort of all about new things. Here is my brief summary:
1) There is always a reason to dress up. And this is exactly what I was thinking when I saw a pair of Mulberry designer shoes just for £50! OK – they have a mini fault, namely the colour. One of the shoes has got a slightly darker colour than the other but I am already working on this problem – I have put the lighter-tone shoe on the window sill hoping that the occasional British sunshine will make it darker eventually.
2) Everyone (girl) needs “the bag” – Once or twice (or more often if you can afford it) in your life time we girls deserve a great bag – the bag! Something like Chanel quilted flap bag or Louis Vuitton Monogram bag or Mulberry Ostrich bag. So when I went to Bath (UK) last w-end and found that incredible Mulberry outlet called Mulberry Factory Shop and saw that amazing orange ostrich bag … I just knew it would belong to me once leaving the shop. I bought it. Please, don’t think of me as the crazy shopaholic from Sophie Kinsella’s novels:) I am just an ordinary shopaholic who makes use of any good discounts! The bag had a really good outlet price comparing to the original one. I couldn’t resist … Well, here I am – a proud owner of a Mulberry Ostrich bag – the bag!
3) After being a bit ill a couple of days ago – I decided to cheer up my mood by getting a bright new haircut – a very short version of bob! I’m glad I did it – I don’t really have to do much with it – just a quick blow dry to look cool all day long.
4) Yesterday for the very first time I made Moussaka. I am so pleased with this “one pot” famous Greek dish. The combo of eggplants and creamy ricotta & cheddar cheese sauce is fantastic. I served that with a simple greek salad and some lovely wine. It’s a perfect dish for weekday nights!
Darlings, enjoy your all new little big things and have a fabulous weekend!
my new mulberry shoes
my new mulberry ostrich bag
my new bob haircut
moussaka @ frock & fork
Moussaka
Serves 4 – 6
You will need:
1 kg eggplants
olive oil
450 g lean lamb mince
2 onions, finely chopped
400 g can tomatoes
1 tablespoon fresh or dry oregano
1 tablespoon tomato paste
80 ml dry white wine
2 bay leaves
1 teaspoon sugar
1 handful of fresh basil leaves
For the cheese sauce:
315 ml milk
2 tablespoons plain flour
50 g grated Cheddar
250 g ricotta
salt & pepper
1/4 teaspoon ground nutmeg
Directions:
Cut the eggplant into 1 cm thick slices, place in colander , sprinkle generously with salt and leave to stand for 20 min to draw out the bitter juices.
Heat 1 tablespoon of olive oil and brown the lamb mince, getting rid of any fat or water; once done place the meat on a plate and set aside.
Heat 1-2 tablespoons of oil, add the onion and fry gently for 2 minutes. Add the garlic and cook for 3 minutes or until the onion is golden.
Return the meat to the pan with onion. Add the herbs, tomato pulp and paste, wine, bay leaves and sugar. Cover and simmer for 20 minutes. Once done, check the seasoning.
Preheat the electric or oven grill. Pat dry the eggplants and grill them.
Arrange half of the eggplant slices in a baking dish. Top with half of the meat mixture. Repeat the layers.
Preheat the oven to 180 ℃.
Make the cheese sauce: blend a little of milk with the flour to form a paste in a small pan. Gradually blend in the remaining milk, stirring constantly over a low heat until the mixture thickens. Remove from the heat, stir in the Cheddar, ricotta, salt and pepper and nutmeg.
Pour over over the moussaka. Bake for 30-40 minutes or until golden brown.
Happy eating!
Pasta Bake
OK. I have to admit it – today is not my day. I feel miserable, I’m in pain, I can’t stand any more Paracetamol, I have worn my pajamas all day long and the only good thing I managed to do is to cook a pasta dish. I hope tomorrow is a bright new day and my energy is back and my cheerful nature is restored! But before it happens, please enjoy my simple pasta bake.
This dish is good for a quick, full of flavour supper and to save your wallet, eat the leftovers next day for lunch.
Pasta Bake
Serves 2-3
pasta bake @ frock & fork
You will need:
250 g Casareccia or Penne (preferably De Cecco)
2 tablespoons of olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 celery stalk, finely chopped
1 can of chopped plum tomatoes
1 pinch of chili flakes
1 teaspoon of dry Italian herbs (mix)
1 fresh sage leaf
1 small handful of fresh basil leaves
2 thyme springs, leaves picked
5 sun-dried-tomatoes in oil, chopped
1 handful of sliced black olives
salt & peper
1 mozzarella ball, diced
2 tablespoons of finely grinded parmesan
Directions:
Preheat oven to 200 ℃.
To make the tomato sauce: gently fry the onion, garlic, celery, chili and dry herbs. Add tomatoes and fresh herbs; finally add the sun-dried-tomatoes, 1/2 cup of water and bring to boil. Simmer gently for 15-20 minutes until the sauce has thickened. Add the olives and season the sauce with salt & pepper.
While the sauce is cooking, cook your pasta in plenty of salted boiling water according to the package instructions.
Lightly grease the baking dish with olive oil or butter. Pour 3 tablespoons of the sauce and spread on the bottom of of the dish. Add the cooked pasta and pour the remaining sauce. Sprinkle the mozzarella over the top and decorate with a few fresh basil leaves. Finally sprinkle everything with Parmesan. Serve hot with a slice of ciabata.
pasta bake @ frock & fork
Isabelle’s divine lemon squares
I don’t know about you, but for me weekends often call for homemade baking. I just love when the end of the week has that extra sweet dimension There is nothing better than a good cookie or a piece of cake to go with my Saturday and Sunday espresso.
When I saw Isabelle’s lemon squares @ Eat My Cake Now, I knew straight away it would be a hit and something I would actually eat any time of the day. I have always liked lemon squares and always thought you need to make them Betty Crocker’s way, you know quite sugary – but not anymore! Isabelle’s amazing lemon square recipe offers an utterly superb twist. Not only she uses coconut but also condensed milk, which combined with lemon juice turns into some sort of soft cheese-type of creamy filling. Divine! Absolutely clever idea! I am sure you will adore this recipe as much as I did.
Please note, I didn’t tweak the recipe but you may want to modify it a bit to suit your needs and likes. I know some people don’t fancy too much lemon and this dessert is quite lemony. I personally love it. Ps: Those lemon squares taste like heaven after chilling in the fridge overnight.
Here is my version of Isabelle’s delish lemon squares:
Lemon Squares
Makes 14 (depending how big you want the squares to be)
lemon squares @ Frock & Fork
You will need:
90 g oatmeal
120 g flour
12o g coconut
70 g brown sugar
180 ml melted butter
1 teaspoon baking powder
1/4 teaspoon salt
300 ml sweetened condensed milk
125 ml lemon juice
Preparation:
Preheat oven to 180 °C. Line 23 x 23 cm baking tray with baking paper.
In a large bowl, mix all dry ingredients: flour, oatmeal, coconut, brown sugar, salt and baking powder. Pour in the melted butter and mix well. In another bowl, combine condensed milk and lemon juice. Take half of the coconut & oatmeal mixture and place it in the baking tray. Pour all milk & lemon juice mixture. Crumble the remaining coconut & oatmeal mixture on top, pressing lightly. Bake in the centre of the oven for 30 minutes. Cool at least 30 minutes before cutting into squares, if still soft, cool completely and after that chill in the fridge; once set, cut into squares.
lemon squares @ Frock & Fork
What is and what is not fashion?
Fashion is my passion, my profession, my interest, my deep affection, my wardrobe, my hobby, my time, my dream and my desire, my shopping, my art, my wonder and my goal, my play, my challenge, my inspiration and my magic …
Fashion is not a bagatelle – fashion is in the streets, in the museums, in the windows, on the runway, on the paper, at a dress maker’s place or vintage market, in the creative minds, in the movies, in front of the mirror, in the studio and in each and single culture.
Don’t think of fashion only in terms of clothes, skinny models and glam life; think of it the way timeless Coco Chanel did:
by Asia(Jo)
by Asia(Jo)
by Asia(Jo)
by Asia(Jo)
by Asia(Jo)
by Asia(Jo)
by Asia(Jo)
by Asia(Jo)
Very Easy Apple Cake
What a wet day we had in London yesterday! Drama! To avoid any melancholic feelings that the rain was portending, I baked a yummy apple cake. The recipe comes from Tracy’s blog Pink Purl. When I saw the nice photo, short list of ingredients and easy to follow instructions, I decided to bake her Norwegian apple cake immediately. I have changed the proportions a bit and substituted half of the flour with finely grained almonds but you can view the original recipe here: The Comfort of Apples.
Apple Cake from Pink Purl
frock & fork
You will need:
1/2 cup butter, softened
3/4 cup caster sugar
1/2 cup all-purpose flour
1/2 cup grained almonds
2 eggs, beaten
1 tsp baking powder
3 apples, peeled and sliced
Topping:
1 tablespoons sugar
1/2 tsp ground cinnamon
a small handful of sliced or chopped almonds
Preparation:
Preheat the oven to 200 ℃. Line a round cake tin with baking paper and butter the sides. In a large bowl, beat together the butter and sugar until fluffy. Sieve and add the flour, grained almonds and baking powder. Then add the egg and mixing well. Pour the mixture into the cake tin. Arrange the apple slices on top of the cake butter. Sprinkle everything with the topping mixture. Bake for 30 minutes. Cool the cake and serve with vanilla ice cream or icing sugar on top.
Enjoy this lovely autumn apple cake!
frock & fork
Chicken & walnut & apple salad
What do you do with leftover poached or roast chicken (breasts, drumsticks, legs)? You use it! You can make a fantastic salad with walnuts, raisins, celery sticks, apples, flat parsley and light mayo How simple is that? Very simple – all you need to do is to chop most of the listed ingredients and combine them with mayonnaise. Eat it for lunch on top of a piece of bread or eat it with some nice and crispy gem lettuce. Trust me, it tastes delish!
I made my own proportions for this salad, yet you may want to create yours, according to your preferences. However, I find this combination just right. Also, I like serving my chicken salad with some finely chopped red radish. Radish adds a bit of extra sharpness and colour to the salad and makes it look more tempting
Chicken salad a la Frock & Fork
Serves 6
frock & fork
You will need:
6 cold chicken poached or roasted drumsticks, chopped (I used the ones I cooked in my homemade chicken soup)
2 celery sticks, finely chopped
50 g walnuts, roughly chopped
1 spring onion, chopped, green parts removed
2 tablespoons flat parsley, finely chopped
40 g raisins, soaked in hot water
1/2 cup light mayonnaise
1 pinch of nutmeg
1 teaspoon lime juice
salt & pepper
2 red radishes, chopped
Preparation:
In a large bowl combine chopped chicken meat, celery, apples, walnuts, spring onion and parsley. Add raisins, mayo, nutmeg, lime juice and season to taste with salt and pepper. Mix everything thoroughly. Chill in the fridge at least 1 hour before serving. To decorate the salad, sprinkle over with some chopped flat parsley and red radish. Enjoy!
frock & fork
The Boo Factor
spooky fashion by McQ alexander by Asia(Jo) featuring Alexander McQueen
Goat cheese salad with poached pear
Bizarrely, I have always liked goat cheese salad even though I have never been a great fan of goat cheese. I guess it’s that amazing combination of warm goat cheese and honey, cinnamon flavoured pear, pine nuts and beetroot that make me happy with the savour and texture of this dish …. My goat cheese salad is perfect for smart lunch or light supper, however it would also make an excellent starter when cooking for friends.
Just so you know, I created the recipe myself, though I was inspired by several salads I have eaten in various restaurants. The recipe is quick and can be easily adjusted by adding more or less ingredients. I used a honey-mustard-lime juice dressing, yet you may want to substitute it with a good quality virgin olive oil and balsamico. Finally, warm crunchy ciabatta and well chilled white wine, will perfectly accompany this meal.
Satisfying, full of flavours, elegant – enjoy it!
Goat cheese salad with poached pear
Serves 2
by Asia(Jo)
You will need:
1 package of mixed baby leaves lettuce
1 cooked beetroot, cut into quarters and sliced
2 radishes, sliced
1 spring onion, sliced
4 large cherry tomatoes, halved
2 logs of soft goat cheese
2 tablespoons of honey
1 handful of pine nuts, toasted
2 small pears
1 small cinnamon stick
zest of 1/2 lemon
2 tablespoons of brown sugar
1 glass of white wine
cold water
1 pre baked ciabata bread
For the dressing: This time I didn’t follow a recipe, just mixed some Dijon mustard with honey, lime juice and olive oil, salt and pepper.
Preparation:
If unwashed, clean the lettuce and then divide between two large plates. Add the beetroot, tomatoes, radish and spring onion.
To poach the pears, peal and place in the pan together with white wine, cinnamon stick, lemon zest, sugar. Add cold water to cover the pears. Cook for a few minutes making sure the fruit is soft yet firm at the same time. Avoid overcooking the pears for esthetic reasons.
Arrange the goat cheese in a lightly greased ovenproof dish. Pour over the honey and warm up in a moderate oven. Spoon the dressing over the salad leaves. Arrange the pears in the middle of each plate and finally add the warm goat cheese. To serve, sprinkle the cheese with some toasted pine nuts. This will make a difference to the flavour!
It’s a lovely salad – give it a try
by Asia(Jo)
Michelle’s Apricot-Maple Oatmeal Cookies
I think I am becoming a cookie monster and for sure developing some sort of cookie addiction. I like the pretty cookies, the healthy ones, the chocolate ones, the old fashion ones, the quick ones, the fruity and nutty ones, the home baked ones and the fancy ones from Laduree too. I like them all with a lovely cup of tea.
Not long ago I came across Michelle’s blog – The Green Bite – and her amazing apricot-maple-oatmeal cookies. I am telling you – they turned out fantastically gooey and chewy! I made the cookies according to Michellle’s instructions, yet I added just a few small amendments.
Those cookies are absolutely tasty, delicious and they would easily make an excellent afternoon or even morning snack.
Btw, the apricot-maple-oatmeal cookies are FUN to make – be ready for a sticky job
Apricot-maple-oatmeal cookies
by Asia(Jo)
You will need:
1 egg
1/3 cup softened butter
1/2 cup cane sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinamon
1/4 teaspoon ground nutmeg
1 1/2 cup oats
2/3 cup dried apricots, chopped
Preparation:
Preheat the oven to 190 ℃.
Beat softened butter, sugar, maple syrup, and vanilla extract together using a balloon whisk until creamy. Add the lightly beaten egg and stir to incorporate. In a separate bowl, combine flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the butter mixture and stir to combine. Add oats and apricots. Stir to combine.
Form small balls and place on the cookie sheet (use baking paper or grease the tray) pressing the cookie dough gently. Bake for 10-15 minutes, depending on your oven. Remove from oven and let the cookies rest for 1-2 minutes on the cookie sheet before removing and placing on a wire rack to cool completely.
Try and enjoy something new!
by Asia(Jo)
by Asia(Jo)
Everybody smiles in the same language
Fashion promotes smiling!
During my trip to Amsterdam I spotted a great slogan on one of the shop windows. It was Laundry Industry, one of my favourite clothing shops in the town. The window display wasn’t really exciting this time, yet what grabbed my attention was a really cool and catchy slogan:
“everybody smiles in the same language”
I find this quote very meaningful and inspiring. Smile breaks all language boundaries and plays a significant role in human nonverbal communication.
I’m glad to see smile is in fashion :)
by Asia(Jo)
by Asia(Jo)
