Quinoa obsession

I accepted very reluctantly quinoa into my life. First, I have the smell of boiling quinoa - of moistured earth - and second, I did not find anything interesting about the taste. The third consideration against eating it would be the way in which the fresh boiled quinoa looks like.  

Influenced about the sophisticated discourses about how important is this quinoa for our lives, I combined in various ways with vegetables but after 2 tries the badge of quinoa will be abandoned until nothing else to cook around and too late for a rapid shopping. 

But nothing lasts forever, not even my antipathy for quinoa.

Last week I tried a very fancy combination of quinoa with agave syrup, cinnamon and bananas and I switched rapidly at the other end of the scale of feelings for quinoa.

The magic potion is not only delicious, but cut my hunger for the first half of the day. Now, I have another reason for impatiently waiting for the morning.

Rice Latkes

This Hanukka I kept a very classical menu and when I've read this Rice Latkes recipe the last week, I couldn't stop thinking about preparing it as the sweet part of the Shabbat menu. This time, I used the recipe without too many modifications - maybe more sugar and cinnamon than recommended.

2 coups white rice, cooked. If you want to know more about cooked rice, I found a very good and simple reference here.

2 eggs, well beaten

3 tablespoon wheat germ or whole wheat flour

2 tablespoon sugar

generous pinch of cinnamon

oil, for frying

Combine all ingredients, mixing thoroughly. Drop by tablespoonful into hot oil and fry on both sides until golden brown. Yields 8-12 latkes. 

Bon Appetit!

Fresh and sweet honey melon

This is a very easy fruit dessert.
All you need is (beyond love for cooking):
- 1 honey melon
- honey
- nutmeg (or Cinnamon)
- mint - fresh or dried
- 1 fig
- powder sugar. In my case, I used a special chestnut sugar brought from Corsica, moderately sweet.
What you have to do is:

Cut the honey melon in two equal halves. Pull out the seeds. Cut and peel the fig. Spread the mint, together with the sugar, the nutmeg (or maybe cinnamon if you like it), 1 spoon of honey and slices of fig. Put them in the fridge and wait for one hour, in order to let all the ingredients to melt together. Good to serve it night, day, morning, summer, autumn, spring or summer. A fresh sweet taste.