Name: Massalé Spice Blend
Yield: 1/4 cup
Ingredients: 3 Tbsp coriander seeds; 1 Tbsp cumin seeds; 1 Tbsp black peppercorns; 8 cardamom pods; 1 tsp whole cloves; 1 small cinnamon stick (, cracked into pieces); 1 tsp chili powder (, or more to taste); 1 tsp nutmeg (, freshly grated)

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Menu: Sierra Leone (& Giveaway)

Next time you see someone doing or experiencing something especially grand (or perhaps even showing off a bit), say with wide eyes:

“The salt has climbed the hill.”

It’s the way people in Sierra Leone express amazement over something they weren’t quite expecting.

Like how we had two days in the 70’s in January. Totally unexpected. Or when I found out I’d secured a book deal with National Geographic. The salt and the pepper both climbed the hill on that one.

As for this menu? She’s plain and simple, but full of rich, comforting flavors, perfect for hot or cold weather, so no need to watch the radar.

The recipes and meal review will be posted throughout the week.

Beef, Okra & Eggplant Stew [Recipe]
Bits of unctious beef in a thick, veggie-loaded sauce, bragging an entire eggplant, okra, tomatoes, and onion. Perfect ladled over a bowl of rice.

West African Peanut Bites | Kanya [Recipe]
Just three ingredients make up these peanut bites: peanuts, sugar, and rice flour. The perfect Valentine’s Gift for the vegan, gluten-free people in your heart. (Bet you can’t stop with just one)

Weekly Giveaway

Because it was 70 degrees yesterday, and because I wanted nothing more than go for a picnic… (and, trust me, I would have if it weren’t for the tornado watch)… I’m giving away a shiny, new picnic backpack.

It’s wonderful.

I know because this is the same picnic backpack I bought Keith for our anniversary last June. We’ve used it on hikes, at festivals, outdoor music concerts, lake days, and more. We love it.

She stores wine or other cold beverages (with plenty of room for corked bottles), an entire tub of fresh strawberries (should you be a last minute picnic person, like ourselves, and place settings for 4 – perfect for a small family or when joining friends for a walk.

The bag keeps the food cold, organized, and easy to carry. The silverware is surprisingly sturdy, and the cute, capped salt and pepper shakers send me over the moon.

You could even have the cream area monogrammed if you were so inclined.

I can’t say enough good things about it and I want you to win.

[dropshadowbox align=”center” effect=”lifted-both” width=”350px” height=”” background_color=”#f1f1f1″ border_width=”1″ border_color=”#dddddd” ]How to Enter:

1. Leave a comment in this post and tell me where in the world your dream picnic would be, what you would eat, and/or who you would eat with.

2. For extra entries, share the contest on Facebook, Pinterest, and Twitter (#GlobalGiveaway). [/dropshadowbox]

Winner will be chosen at random and announced on January 4, 2013. Prize must be claimed by February 11, 2013.

UPDATE: GIVEAWAY WINNER

Congratulations to Marina, who says:

I would picnic somewhere in Switzerland, in the mountains, on the wonderful green pastures, with sounds of cow bells ringing in the background. It’s so peaceful, and perfect for a nice picnic with my fiance.

We would probably eat sandwiches, with some gourmet things thrown into them. And for drink, we would have the best ice tea ever, it’s some swiss brand, herb mixture and seriously tastes like the nectar of gods.

Oh, and definitely some brownies would be in there

Please contact me by February 11, 2013 to claim your prize!

About the food of Sierra Leone

Woman and child in Mile 91, Sierra Leone. Photo by Annabel Symington.

I recently watched a video from the BBC about Sierra Leone in preparation for today, which asks the question “Is the Global Media too negative about Africa“?

Great question. I have my answer, and if you’ve been around this blog for more than five minutes, you can probably guess what it is.

My mission is to build up the positive stories, for every country, no matter what. Please note, you should not ignore the negative. We need to be aware. To do our part. This is vital. But you’ll just have to seek out those stories somewhere else.

Hopefully, one day, balance will be restored so that all people can be seen with the dignity they deserve.

That’s called love.

And, with that, let’s begin.

Freetown. Photo by David Hond.

On the curve of West Africa lives Sierra Leone, a country whose capital, Freetown, clamors right up to the water’s edge. Freetown is a symbol of hope, a place whose population is made up of both African tribes and freed slaves (called Creoles). As you wander the crowded streets, you’ll see brightly painted walls in a rainbow of colors and street vendors selling everything from mangoes to banana fritters, grilled corn, and even popcorn. Accents may not match, but the vendors are upbeat and lively, just the same.

Just beware. Stay focused. Don’t let their friendly call lure you towards something you hadn’t planned on buying. As with the old saying:

IF YU LISTIN PAN MAKIT NOIS, YU Nכ GO BAI WETIN YU WANT.
If you listen to the market noise, you won’t buy what you want.*

The country herself is spread among three provinces and 149 chiefdoms, a collection of people spread among wandering hills and mangrove swamps.

Maps & flag courtesy of CIA World Factbook.

As with West Africa in general, Sierra Leone uses her fair share of red palm oil, which, when included in large quantities, lends a unique and bright red tint to food prepared with this signature oil. This includes the infamous Groundnut Stew (a.k.a. Peanut Stew, a version of which I made for Ghana) and many bean dishes (especially black-eyed peas).

The staple is rice, which is often served under many thick sauces and stews (often bolstered with okra or smoked fish) [Recipe]. On a good day, they’ll be spiked with beef, chicken, or goat for added protein.

On the coast and along rivers, fish is wrapped in banana leaf packets called abala, after being tossed with rice flour, onion, and pepper. And, speaking of rice flour, this naturally gluten-free flour also makes its way into desserts, such as kanya, or peanut bites [Recipe].

Rice farming, Rolako, Bombali district, Sierra Leone. Photo by Marc RACHOU.

There’s plenty of good, traditional food to nibble on, but I keep going back to that amazing mother in the first photo.

She’s must be carrying at least 20 mangoes on her head. That’s not counting the bunches of bananas or the bag of mangoes by her side. Or, even, the small child and banana on her back.

Now that’s strength.

Monday Meal Review: Seychelles

I was an hour into researching the food of Seychelles when it hit me – hadn’t there been someone in my writer’s group who went to these amazing islands a year or so back?

Images of suggestive two-lobed coconuts and pirate stories popped into my brain.

Photo by Reed Wiedower.

Yep. That’s right. Barry had been there.

Barry who lives the life of a wandering bachelor, who jets off at the drop of a hat to see this place or that, and who loves to tell the tales almost as much as going.

Barry who might be in the Pacific islands next week, but isn’t quite sure if he feels like going yet.

Barry, Barry, Barry.

One email later, and our dinner date was confirmed; he’d be happy to join the family for a bite of the Seychelles.

A little stovetop travel to bring his tastebuds back to that beautiful place.

When he walked in he sported a thick, white beard and, thanks to the twinkle in his eye and the gifts he bore, it felt a lot more like a late Christmas gathering that an island dinner.

For starters, there was a small orange tin stuffed to the brim with dried wisps of lemongrass. He brought the still-fragrant shoots from the islands, and regularly uses them to make tea, as the locals do. (When I asked for a recipe, he said to just add the lemongrass to hot water until it tastes good.)

His second “show and tell” item was a bag containing the coco de mer, or coconut of the sea. This is the world’s largest coconut, and it can only be found in the Seychelles. You can read more about this beast in our Fish Curry (and listen to him talk about it in he video later in this post).

(see it sitting next to me?)

There was good company and good food, but for all this, our dinner didn’t go so well with Ava. She was hungry. Cranky. And tired.

She had zero interest in the fish.

Find out what happened in Ava’s Corner:

THE FOOD

Coconut Fish Curry | Cari de Poisson [Recipe]

What I loved most about this dish:

This is a tart, earthy curry, one that transforms even the plainest fish into real comfort food. I was happy to hear confirmation from Barry that it tasted a lot like what the islanders served up on the coast. A fun alternative would be to puree the sauce prior to adding the fish, for a smoother texture.

What I loved least about this dish:

If you’re not accustomed to bold curries, you might consider adding less massale and tamarind. I found it lovely when mixed with a scoop of rice, so the choice is yours.

As for Ava, she wasn’t keen on how this looked, so the second time I made it, I scraped most of the sauce off of hers (this is a trick I learned while cooking Bhutan, where mothers suck the fiery sauce off the babies’ foods so they can eat it). She could still taste flavor without so much heat and it looked more like what she expected when I said “fish” was for dinner.

Massalé Spice Blend [Recipe]

What I loved most about this spice blend

If you have a coffee grinder, this recipe comes together in a snap. No one flavor overpowers the mixture. I think it’d be great sprinkled on potatoes, baked fish, and chicken.

What I loved least about this spice blend

Monkey with the massale to your liking. It might be a bit spicy for some children, in which case I’d reduce or leave out the chili powder. For others, you may want to add more.

Coconut & Banana Tart [Recipe]

What I loved most about this tart:

Everything! This one is easy, especially if you have a premade tart shell, which will save you quite a bit of time. Other than that, there’s almost nothing to do. All the adults gobbled this one up. The smooth whipped cream is a delightful contrast to the buttery crust and gorgeous vanilla and coconut custard.

What I loved least about this tart:

I felt terribly that Ava couldn’t have any, but she didn’t eat her fish the first time around and I can’t provide dessert if we don’t eat our dinner (I tell her, truthfully, that that will cause a tummy ache).

THE GIVEAWAY WINNER

Congratulations to Holly, who says:

I think I would give one to my mom. I’d put a picture of us together inside so we can always be close. My mom is in the US and I live in Switzerland so we don’t get to see each other very often. She knows I’m the world traveler of the family, so these globe designs are perfect!

Please contact me by February 4, 2013 to claim your beautiful lockets!

Massalé Spice Blend

The spice drawer is the most sensual part of any kitchen. On the inside seemingly innocuous dry, brittle seeds rattle around, each with the power to take our minds from continent to content, country to country. All we need is a little warmth to coax their magic out and something like a coffee grinder or mortar and pestle.

Today’s daydream takes us the Seychelles where they enjoy this haunting spice blend called “massalé” (a variation on Indian garam masala) in coconut fish curries. The heat is fairly mild, but can be quite hot if you add more chili powder.

As always, spice blends make great DIY gifts.

And, really, what better way is there to “heat up” Valentine’s Day?

(Don’t answer that)

Makes about a 1/4 cup

Ingredients:

3 Tbsp coriander seeds
1 Tbsp cumin seeds
1 Tbsp black peppercorns
8 cardamom pods
1 tsp whole cloves
1 small cinnamon stick, cracked into pieces
1 tsp chili powder, or more to taste
1 tsp freshly grated nutmeg

Method:

First, get in the mood by setting up kitchen in a sunswept beach.

The spectacular beach of Anse Source d’Argent on the island of La Digue, Seychelles. Photo by Tobias Alt.

Next, to make the spice mix, toast all the whole spices in a clean, dry skillet until fragrant and you catch sight of the first whisps of smoke… about a minute.

Keep the spices moving so that they do not burn.

Use a coffee grinder or mortar and pestle to grind them up into a fine powder, then mix them with the chili powder and ground nutmeg.

That’s it, you’re ready to go to the Seychelles!

Enjoy in a traditional coconut fish curry.

Massalé Spice Blend

Food TypeSeasoning Blends & Pickles

Servings

1/4 cup

Servings

1/4 cup

Massalé Spice Blend

Food TypeSeasoning Blends & Pickles

Servings

1/4 cup

Servings

1/4 cup

Ingredients

3 Tbsp coriander seeds
1 Tbsp cumin seeds
1 Tbsp black peppercorns
8 cardamom pods
1 tsp whole cloves
1 small cinnamon sticks , cracked into pieces
1 tsp chili powder , or more to taste
1 tsp nutmeg , freshly grated

Servings: cup

Units:

Instructions

To make the spice mix, toast all the whole spices in a clean, dry skillet until fragrant and you catch sight of the first whisps of smoke… about a minute. Keep the spices moving so that they do not burn.
Use a coffee grinder or mortar and pestle to grind them up into a fine powder, then mix them with the chili powder and ground nutmeg.

Creamy Coconut & Banana Tart

Imagine sitting by the sea one lazy afternoon, focused on the tattered nets of nearby fishing boats, when something big and hard bumps against your foot. When you look down, you see a giant, two lobed coconut has washed up, onto the sand. From end to end, this coconut is as long as your forearm, with tufts of hair poking out between the brown, oblong lobes.

Photo by Reed Wiedower.

She would have traveled hundreds (thousands!) of miles to reach you, all the way from the Seychelles.

And you’d know she came from there, because it is the only place where these incredible coconuts grow.

Once you saw her, you’d never forget her. She’s called Coco de Mer, or coconut of the sea.

And she really is quite… shall we say… graphic.

I had the awkward pleasure of sitting next to one this week, hand delivered from the Seychelles by my friend Barry.

Weighing in at 40-50 pounds, these are the world’s largest coconuts, stars of countless legends and pirates tales (one of which we’ll hear from Barry in a video that will be featured on Monday).

Barry’s Coco de Mer wasn’t quite as giant as all that, so I can only imagine what her big brothers and sisters are like!

So why does the coco de mer only grow on two islands?

The Seychelles nut was once believed to be a sea-bean or drift seed, a seed evolved to be dispersed by the sea. However, it is now known that the viable nut is too dense to float, and only rotted out nuts can be found on the sea surface, thus explaining why the trees are limited in range to just two islands. (Wiki)

So that nut that hypothetically bumped your foot? For the sake of accuracy, it was probably rotted out, or at least hollow.

Sorry about that.

In any case, in honor of this special coconut, I threw together a simple banana and coconut tart – a glorious ending to any island dinner. Bananas are typical eats in the Seychelles and coconut tarts are de rigueur. This particular tart is creamy and light, indulgent, but fair.

In short? Everything coconut and bananas should be.

Dried lemongrass that Barry brought back from the Seychelles. We drank some of it with our tart.

Barry suggests serving this tart with lemongrass tea, made with dried or fresh lemongrass steeped in hot water. He adds sugar, but says locals don’t.

Either way, I think the tart is best served on a sandy bed in the sunshine.

The beach of Anse Source d’Argent on the island of La Digue, Seychelles. Photo by Tobias Alt.

Ingredients

For the dough

1 1/4 cups flour
8 Tbsp butter (salted)
1 tsp sugar
ice water, as needed to bring dough together

For the filling

3 eggs + 3 yolks
1/2 cup sugar
1 tsp vanilla extract
2 1/2 Tbsp flour
2 cups milk
1 cup shredded coconut (unsweet)

for the topping

2 bananas, sliced
1 cup of cream, whipped
toasted coconut flakes

Method:

For the crust:

I adapted a basic recipe from Joy of Cooking. Simply cut together the butter, flour and sugar, until pea-sized lumps form. Then sprinkle on water, incorporating with a large fork, a little at a time, until the mixture can be pressed into a ball.

Chill the flattened disk about 30 minutes, then roll thinly and press into a 9 or 10 inch tart pan. Be careful not to pull the dough into place, as this will cause it to shrink excessively when baked.

Preheat the oven to 400F (you may refrigerate the tart while you wait, if needed).

Cover the tart with foil, shiny side down, and add some dry rice or beans to weigh the foil down. Cook for about 20 minutes, remove the foil, prick all over with a fork, and then bake until desired look is achieved, from pale gold to nutty brown (I was happy after about 5-8 minutes).

For the coconut custard filling:

Whisk together the eggs, yolks, sugar, vanilla extract, and flour.

On the stovetop, heat the milk with shredded coconut until steaming.

Then, whisk the hot milk mixture into the egg mixture (a couple of tablespoons at a time, so as not to curdle the eggs). Then return to stove and cook gently until it becomes as thick as pudding.

Pour into the cooked and cooled tart shell. Press plastic wrap on top (to keep a skin from forming) and refrigerate until fully chilled.

Next, remove saran and cover with happy slices of banana.

Yum.

Whip up some cream and slather thickly on top of the tart. (The bananas can be completely masked beneath the whipped cream, but I prefer to leave them peeking out on the edges so guests know what they’re in for). Sprinkle with lightly toasted coconut flakes (you can do this in a dry skillet – it just takes a few seconds, so watch them carefully).

Serve immediately with lemongrass tea and a smile… and let the flavor take you away, like a coco de mer on a wave…

Aerial view of St. François Atoll from south, with St. François Island in the foreground. Outer Islands of the Seychelles. Photo by ACP.

Happy Friday my friends.

I hope you have something equally sweet headed your way this weekend.

Creamy Coconut & Banana Tart

Bananas are typical eats in the Seychelles and coconut tarts are de rigueur. This particular tart is creamy and light, indulgent, but fair.

CourseSweets
LifestylePotluck Friendly, Vegetarian
Food TypeFruit, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

1 tart

Servings

1 tart

Creamy Coconut & Banana Tart

Bananas are typical eats in the Seychelles and coconut tarts are de rigueur. This particular tart is creamy and light, indulgent, but fair.

CourseSweets
LifestylePotluck Friendly, Vegetarian
Food TypeFruit, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

1 tart

Servings

1 tart

Ingredients

For the dough:

1 1/4 cups all-purpose flour
8 Tbsp butter
1 tsp sugar
ice water , as needed to bring the dough together

For the filling:

3 large eggs
3 egg yolks
1/2 cup sugar
1 tsp vanilla extract
2 1/2 Tbsp all-purpose flour
2 cups milk
1 cup shredded coconut

For the topping:

2 bananas , sliced
1 cup heavy cream , whipped
coconut chips , toasted

Servings: tart

Units:

Instructions

For the dough

Simply cut together the butter, flour and sugar, until pea-sized lumps form. Then sprinkle on water, incorporating with a large fork, a little at a time, until the mixture can be pressed into a ball.
Chill the flattened disk about 30 minutes, then roll thinly and press into a 9 or 10 inch tart pan. Be careful not to pull the dough into place, as this will cause it to shrink excessively when baked.
Preheat the oven to 400F (you may refrigerate the tart while you wait, if needed). Cover the tart with foil, shiny side down, and add some dry rice or beans to weigh the foil down. Cook for about 20 minutes, remove the foil, prick all over with a fork, and then bake until desired look is achieved, from pale gold to nutty brown (I was happy after about 5-8 minutes).

For the coconut custard filling:

Whisk together the eggs, yolks, sugar, vanilla extract, and flour.
On the stovetop, heat the milk with shredded coconut until steaming. Then, whisk the hot milk mixture into the egg mixture (a couple of tablespoons at a time, so as not to curdle the eggs). Then return to stove and cook gently until it becomes as thick as pudding. Pour into the cooked and cooled tart shell. Press plastic wrap on top (to keep a skin from forming) and refrigerate until fully chilled.
Next, remove saran and cover with happy slices of banana.
Whip up some cream and slather thickly on top of the tart. (The bananas can be completely masked beneath the whipped cream, but I prefer to leave them peeking out on the edges so guests know what they’re in for). Sprinkle with lightly toasted coconut flakes (you can do this in a dry skillet – it just takes a few seconds, so watch them carefully). Serve immediately.

Coconut Fish Curry | Cari de Poisson

When the sun dips low and spreads her rouge all over the sky, I enjoy knowing that this glorious watercolor of light travels around the world like a comet, leaving behind a glowing trail for all to see.

No matter where they are from, or where they are going.

The sun has universal beauty.

Mahe Beach on sunset, Seychelles. Photo by Jerzy Strzelecki.

It makes me smile to know that, somewhere in the Seychelles – half a world away – they, too, see her rose and curried colors curl through the clouds, right before bedtime. And I imagine that maybe, just maybe, they watch the darkening sky at the edge of their sandy shores, while spooning Coconut Fish Curry among friends.

Considering fish curry is one of the most popular recipes in this African island nation, this is a gamble I’m willing to take.

Everyone on the islands, from weather-worn fishermen to stern grandmothers, serve up the day’s catch like this, with a little bit of India, China, and France, in the form of homemade curry powder (called massalé), fresh ginger, garlic, and thyme.

Hello. Three continents in one bite. That’s a mighty recipe. Quite the culinary crossroads.

A creamy, cooling swirl of coconut milk usually makes it’s way into the simmering mix, too.

For now, feel free to play with the quantities of spice and tamarind- the full amounts are quite unapologetic, which is grand if you’re used to such flavors. Which, if you’re not, you can be… simply by trying.

015---A-pygmies-shadow-is-greater-with-the-setting-sun

Traditional Seychellois proverb with a striking sunset at Anse Sévère, La Digue, Seychelles, photo by Tobias Alt.

Serves 4

Ingredients:

2 lbs firm fleshed fish, like snapper or Burumundi
vegetable oil
1 large onion, chopped
1-2 Tbsp homemade massalé (stay tuned for this recipe)
1 tsp ground turmeric
3 cloves garlic, crushed
2 inch piece of ginger, grated
2 tsp dried thyme leaves (or fresh, if you have it)
1-2 Tbsp tamarind paste (I like just 1)
1 can light coconut milk (water could be used here instead)

Accompaniment:

Roasted Serranos, or chili peppers of choice

Method:

Let’s create a curried Sunset.

First find a darkening day, drawn with several clouds for optimal light display.

Seychelles, view from Mahe to Silhouette Island. Photo by Hansueli Krapf.

Next, soften the chopped bits of onion in oil. When they release their fragrance and are soft to the teeth, stir in the massalé and golden turmeric …

Once your pan is awash with gold, stir in the ginger, garlic, and thyme.

Cook a few moments, until the ginger and garlic lift up their aromas, then pour on the coconut milk and tamarind paste. A squeeze of lemon juice works in a pinch if you can’t find tamarind.

Season this sauce with salt and gently simmer for about 10 minutes to let the flavors mingle and the dried thyme soften. Then add on the fish (or whatever meat you prefer).

Shark, anyone?

Fisherman and his catch, Seychelles. The fishes in this catch, including small sharks, were hooked on hand lines many miles off shore. Photo by Maxime Fayon (1977)

Cover and cook gently until tender – cooking times will vary from just a few minutes to 20 or more, depending on the cut of fish you choose. Take comfort in this: fish flakes easily with a fork when done.

Meanwhile, grill, broil, or roast some peppers for garnish and a bit of heat. You can do this in a dry comal or skillet. Simply cook on each side until charred and softened.

Serve the curry with a hearty scoop of rice and plenty of the sunset sauce.

Enjoy overlooking a your very own curried sky.

The Seychelles. Photo by Thomas Netsch.

Coconut Fish Curry | Cari de Poisson

CourseMain Dish
LifestyleGluten-Free, Potluck Friendly
Food TypeSasha's Favorite Recipes, Seafood

Servings

4 people

Servings

4 people

Coconut Fish Curry | Cari de Poisson

CourseMain Dish
LifestyleGluten-Free, Potluck Friendly
Food TypeSasha's Favorite Recipes, Seafood

Servings

4 people

Servings

4 people

Ingredients

2 lbs fish , (firm, fleshed) liek snapper or Burumundi
vegetable oil
1 large onions , chopped
1-2 Tbsp homemade massalé
1 tsp ground turmeric
3 cloves garlic , crushed
1 piece ginger root (2 inch), grated
2 tsp dried thyme leaves - OR -
fresh thyme
1-2 Tbsp tamarind paste (I like just 1)
15 oz light coconut milk (1 can), water can be used instead

Accompaniment

Roasted serranos - OR -
chili peppers , of choice

Servings: people

Units:

Instructions

Next, soften the chopped bits of onion in oil. When they release their fragrance and are soft to the teeth, stir in the massalé and golden turmeric. Once your pan is awash with gold, stir in the ginger, garlic, and thyme.
Cook a few moments, until the ginger and garlic lift up their aromas, then pour on the coconut milk and tamarind paste. A squeeze of lemon juice works in a pinch if you can’t find tamarind.
Season this sauce with salt and gently simmer for about 10 minutes to let the flavors mingle and the dried thyme soften. Then add on the fish (or whatever meat you prefer).
Cover and cook gently until tender – cooking times will vary from just a few minutes to 20 or more, depending on the cut of fish you choose. Take comfort in this: fish flakes easily with a fork when done.
Meanwhile, grill, broil, or roast some peppers for garnish and a bit of heat. You can do this in a dry comal or skillet. Simply cook on each side until charred and softened.
Serve the curry with a hearty scoop of rice and plenty of the sunset sauce.

Menu: Seychelles (& giveaway)

Mr Picky flew to Washington D.C. for work, so Ava and I are spending this week “mother-daughter” style. We’ve already made banana muffins, hot cocoa (Guatemalan-style), and stuffed artichokes (my mother’s recipe from Italy).

And there’s the coconuts. Coconut milk. Shredded coconut. Toasted coconut. We’re surrounded, thanks to our stovetop travels to the Seychelles.

While we ate this particular menu before Keith left, I’m considering recreating it one more time since I still have plenty of Massalé left over, and Ava’s on a real kick with fish. At the very least, I’m going to add the spice mix to some lentils.

You’ll love the fish for an impressive, but super quick weeknight dinner (just whip up the spice blend ahead of time), and the tart is a real crowd pleaser, especially when served with a traditional cup of lemongrasss tea.

So join us, we’re having a spiced, whipped, and banana topped kind of week.

All recipes and meal review will be posted throughout the week.

Coconut Fish Curry | Cari de Poisson [Recipe]
The catch of the day gently simmered in a blend of Massalé, turmeric, thyme, ginger, garlic, onion, and coconut milk. Three continents represented… Europe, Africa, and Asia.

Massalé Spice Blend [Recipe]
A mild to medium curry made with coriander seeds, cumin seeds, peppercorns, cardamom, cloves, cinnamon, chili powder and nutmeg. The bold mix is especially grand on fish, chicken, and even pork.

Coconut & Banana Tart [Recipe]
A creamy coconut custard layered in a tart shell, topped with bananas and freshly whipped cream.

THE GIVEAWAY

This week, because it’s a Wednesday and life is good, I’m giving away a set of these “You Complete my World” lockets from PlastiCouture on Etsy.*

They’re perfectly timed for Valentine’s Day… whether from mother to daughter, friend to friend, or lover to star-crossed lover.

The antique brass is glorious, but then there’s the simple fact that a photo may be placed inside… (or love poems.. or quotes)…

It just makes my heart smile.

[dropshadowbox align=”center” effect=”lifted-both” width=”350px” height=”” background_color=”#f1f1f1″ border_width=”1″ border_color=”#dddddd” ]How to Enter:

1. Leave a comment in this post and tell me what you’d put in these lockets and/or who’d you share them with.

2. For extra entries, share the contest on Facebook, Pinterest, and Twitter (#GlobalGiveaway). [/dropshadowbox]

Winner will be chosen at random and announced on January 28, 2013. Prize must be claimed by February 4, 2013.

P.S. In the event that this necklace set sells out, there are many other globe lockets to choose from; or, worse case scenario, if someone buys every single globe necklace ever from this seller, a gift card will be provided to the winner instead.

UPDATE – THE GIVEAWAY WINNER

Congratulations to Holly, who says:

I think I would give one to my mom. I’d put a picture of us together inside so we can always be close. My mom is in the US and I live in Switzerland so we don’t get to see each other very often. She knows I’m the world traveler of the family, so these globe designs are perfect!

Please contact me by February 4, 2013 to claim your beautiful lockets!

About the food of the Seychelles

The spectacular beach of Grand Anse on the island of La Digue, Seychelles. Photo by Tobias Alt.

“Water, water, every where. But not a drop to drink.”

This week we’re stovetop traveling through the lush, greenery of 115 African islands, whose soft sands and coral beds peep out between the waves of the Indian Ocean. This is the Seychelles. In this tree carpeted and sand brushed landscape, fresh water is so scarce, it’s presence is officially designated as “negligible.”

Aerial view of St. François Atoll from south, with St. François Island in the foreground. Outer Islands of the Seychelles. Photo by ACP.

Looking outward towards the turquoise ocean, there’s a sense of calm. Looking inwards towards the granite outcrops, which jut like obelisks among palm trees, there’s a sense of wonder… as though our very spirits have moved into an ancient world of secrets.

Yes, these islands more than make up for the lack of water. Bottom line? Her inhabitants know their corner of the earth is special. Many of the islands remain pristine – completely uninhabited – with 50% of all land designated as national parks.

This is unprecedented. And wonderful.

The beach of Anse Source d’Argent on the island of La Digue, Seychelles. Photo by Tobias Alt.

I should warn you. While saying “Seychelles” feels like a sing-song, lullaby, this was once the land of pirates passing by, legends and lore.

Dinner tells this story well, as much of the food reflects Indian, African, European, and even Chinese influences. A typical dinner plate will straddle many boundaries – making the Seychelles a culinary crossroad. Anything curry is extremely popular, especially when made by the ocean, with the catch of the day. Seafood is also in stews, like Bouillon de Poisson, or in a simple coconut milk and turmeric mixture.

You’ll find anything from tuna, snapper, jack, parrotfish, lobster, or even octopus.. it’s all on the menu, perhaps seasoned with massale [Recipe] curry [Recipe].

There’s even the token shark:

Fisherman and his catch, Seychelles. The fishes in this catch, including small sharks, were hooked on hand lines many miles off shore. Photo by Maxime Fayon (1977)

Meals are often served with chutneys and pickled vegetables, called Achar. A huge heaping of rice is standard on most plates.

Dessert is a simple affair, and includes sliced, tropical fruit (like mango, pineapple, avocado, lime, papaya, etc), or perhaps a bowl of plantains simmered in coconut milk. More elaborately, you can slice into coconut tarts topped with bananas and whipped cream [Recipe].

Wash it all down with some lemongrass tea – simply steep fresh or dried lemongrass in hot water.

Hello.

Cutting open young coconuts for drinking, Seychelles. Photo by Dino Sassi.

What’s the closest you’ve been to this dreamy country?

Oh, and can we all meet there for a spot of lemongrass tea?

Let’s say today, at 3, under the 8th palm tree on the 109th island.

Please?

Maps and flag courtesy of the CIA World Factbook.

Monday Meal Review: Serbia

Oh, goodness. Where to start? As you may already know, tremendous, life-changing things are in the works with National Geographic. I don’t have all the details yet, but what I do know I shared our Facebook page, so go take a peek.

Friends, this is pure insanity. All I can say, is that it’s amazing where a little imagination – a little stovetop travel – can take us.

Rest assured, when I know more, I’ll be writing it up here on the blog.

Until then, we’ll have to settle ourselves with the requisite happy dance and a healthy dose of humble gratitude.

What else can we do when National Geographic is on the line?

Ironically, everything else this week was pure chaos. All three of us were ill (in day-long, misery-laden shifts, I might add), my cooking was in shambles – I had to remake the musaka twice (the first time Ava gobbled it up eagerly, the second time was post illness and, well, the results are in the video), worse yet, I made the cake three times and at no point did obtain the appetite to eat three cakes. Finally, I had to brush the flour out of my hair and take a shot of health-inspiring ginger tea just so I could crawl onto a news show and talk with a group at the library.

Friends, people talk a lot about taking care of each other when times are bad. But I find this most basic of steps can slip through the cracks just as easily when times are excessively good. The excitement takes over and we forget to slow down and savor each moment, but most importantly, to stay in tune with… well, everything… from our bodies to the whole, great big, beautiful world, that keeps spinning through our star-filled universe.

Let this be a reminder: this week let’s take care of ourselves, get enough sleep, and love each other.

Serbian proverb with a glorious photo of the Milky Way taken by Steve Jurvetson.

P.S. Wishing you a happy Martin Luther King Day. May we all give our dreams voices, and may their calm, clear song change lives.

THE FOOD

Serbian-style Potato Musaka [Recipe]

What I loved most about this dish:

Potato Musaka shows how a simple potato and ground pork casserole can be major comfort food. The down-to-earth flavors reminded Keith of his mom’s home cookin’, while I loved that it’s made with a cup of healthy yogurt. Ava and Keith gobbled this up (what you see in the video is a second dinner with it, after Ava’s had a stomach bug and doesn’t feel like eating anything, not even cake). This one is so easy to make, it’ll definitely be going into the regular rotation.

What I loved least about this dish:

Whip it up and bake it shortly after, and you’ll be in great shape. In my first batch, I thought I could assemble the casserole ahead and bake it the next day. This is not a great plan. The ingredients separate and, while it tastes fine, it doesn’t look nearly as good.

Serbian Salad [Recipe]

What I loved most about this dish:

It’s always nice to add another salad to the rotation. This Serbian salad is simple, to the point, and pretty when mounded with cheese. We’re big salad eaters around here (finally!!), so this wasn’t much of a stretch. It reminds me of my other favorite, the Greek Salad.

What I loved least about this dish:

The season isn’t ideal, but yet the flavors were bright and crisp. Buying vine-ripened tomatoes really helped it along. Mr Picky didn’t think I saw, but he totally snuck Italian dressing on this Serbian classic.

Chocolate Ice Cube Cake | ledene kocke [Recipe]

What I loved most about this dish:

Ice cube cakes are so unusual. From the custard layer to the soft, sponge cake soaked in orange blossom syrup… to the dark chocolate hat that rests atop her. Wow. Mr Picky and I both loved this, and I think it’d make an impressive treat for any potluck.

What I loved least about this dish:

I messed this up more times than I care to admit. Whatever you do, make sure you let the custard cream cool before trying to whip in the butter!

Watch Ava’s Corner:

Serbian Salad

Although the air still hangs crisp with winter, seed sowing season is nearly upon us – that time of year when the window sills of the industrious are stocked with small, peat lined plastic containers. With careful gifts of water and radiant window light, small seeds will crack open and send vivid green shoots through the black, crumbling soil, into the glow. In a few months time, these brave seedlings will make their way outdoors, into the deep, hot sunshine, where they will mature into edible gardens. Food for our souls.

Today, we’re imagining ourselves in this garden, though winter is still upon us. And we’re doing it by nibbling upon a Serbian Salad.

This isn’t a recipe, so much as a guide to freshness.

The key to a beautiful Serbian salad is simplicity – cucumbers, tomatoes, and peppers, topped with oil and vinegar… and especially cheese.

You want to grate the cheese over the top until your salad looks like a snow-capped mountain.

Serves 4

Ingredients:

3 vine-ripened tomatoes
1 cucumber
1 bell pepper
red onion, to taste
feta, grated, to taste

Salt & pepper
vinegar
olive oil
1/4 tsp oregano

Method:

Are you ready to walk into this wondrous garden? This old Serbian dame seems to have the key…

Grandma Jovanka, guardian of Petrova church. Photo by Jovanvb.

There are all sorts of variations on this salad, but most recipes include this green and red trifecta:

With the usual addition of thinly sliced onion and a snowfall of grated cheese. I grated a goat feta, but you could use any sort you desire.

For a finishing touch, drizzle it with olive oil, vinegar, salt, and pepper.

(Hello, Drizzles)

Enjoy this loveliness on a sun-filled day, with dreams of the deep, joyful summer to come.

Old mills on waterfall Sopotnica, Jadovnik mountain, Serbia. Photo by Goran Anđelić.

Serbian Salad

CourseSides & Salads
LifestyleGluten-Free, Potluck Friendly, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Sasha's Favorite Recipes

Servings

4 people

Servings

4 people

Serbian Salad

CourseSides & Salads
LifestyleGluten-Free, Potluck Friendly, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Sasha's Favorite Recipes

Servings

4 people

Servings

4 people

Ingredients

For the salad:

3 tomatoes (preferably vine-ripened)
1 cucumber
1 green bell pepper
red onions , to taste
feta cheese , crumbled or grated

For the dressing:

red wine vinegar
olive oil
1/4 tsp dried oregano
salt
pepper

Servings: people

Units:

Instructions

Toss all salad ingredients together. Drizzle with vinegar, oil, seasoning.

Potato Musaka

Every once in a while we need chow down on good, ol’ fashioned home cooking. The kind that reminds us of mom, checkered aprons, and creaky kitchen chairs.

We all need this edible comfort, especially when the wind chill drops down into the single digits.

Keith informed me that, against all odds, I happened upon one such recipe when I selected Potato Musaka for our Serbian Global Table.

“This is kind of like my mom’s ‘Hobo dinner,'” Mr Picky said, after his first taste.

“Hobo what?” I asked, brow furrowed.

I need not have worried. Clearly this was a good thing; he forked bite after bite of the layered potatoes and ground pork into his mouth, working quickly, looking more like a teenager than a 40-something who generally shows more restraint around food than I can fathom.

After scraping his plate clean, he went back for seconds.

Then thirds.

He’s in good company. Potato Musaka is much beloved in the Balkans, especially in Serbia. She’s quite similar to her somewhat sloppier cousin, Eggplant Moussaka which can be found all over Greece (and originates from there, too). A yogurt and egg mixture bind together the real superstars: gently fried onion, ground pork, and potatoes.

The sweet spot is that it contains your meat, potatoes, and dairy, so the only other dish you need to prepare is your veggie.

It’s a comfort food quilt.

Direct from one mama to another.

P.S. Learn from my mistakes. The casserole pictured above was made immediately after assembly. The one below was refrigerated overnight, then baked. The taste was still good, but the yogurt mixture separated and certainly doesn’t win any beauty pageants.

Lesson learned.

Serves 6

Ingredients:

4 lbs of russet potatoes, peeled & sliced in 1/4″ thick rounds (no thicker or cooking times will be affected)
1 lb ground pork or beef
1 onion, chopped
1/4 cup olive oil
salt & pepper

For the topping

4 eggs
1 cup yogurt or sour cream
2 cups milk
salt & pepper

Method:

First, wind your way along babbling brooks and towering cliffs, until you find a beautiful cooking spot.

The Erma Gorge on Serbian Territory near Poganovo Monastery. Photo by Edal Anton Lefterov.

Perhaps something like this… (bring your boat over, we can cook together!)

Nacionalni park Tara. Photo by Philippe Sergent.

Once you settle in, brown the onions in the olive oil. Add in the meat, salt and pepper. Continue to cook through until your house smells amazing. Remove from heat and set aside.

Next, preheat the oven to 400F and slide some olive oil over on the bottom of a casserole. Cover the bottom with two layers of sliced potatoes. Sprinkle with salt and pepper, then spoon on the meat mixture. Sneak a few nibbles of the browned bits at the bottom of the pan.

Yum.

Next, add another double layer of sliced potatoes.

You’re almost done, my friend!

Mix together the eggs, yogurt, milk, salt, and pepper. Be sure to use plenty of salt, as the potatoes really soak it up.

Pour the topping into the casserole, stopping when the yogurt mixture stops just shy of covering the top layer (see below). Depending on the size of your casserole, you may have a few tablespoons left over, or you may use it all.

By keeping the top layer of potatoes exposed, they brown up beautifully.

Bake about an hour, or until the potatoes are tender and beginning to brown (you can check them with a knife to be sure).

If you want the casserole even browner, place it under the broiler for a few moments until crispy and bubbling as desired. I’ve seen some that looked like terra cotta potato chips.

Let cool for a few moments before slicing and serving.

Maybe watch a few clouds roll by while you wait…

Zaovine Lake. Photo by Дуална лиценца.

Enjoy, my friends.

If you need me, I’ll be floating on that puffy, white cloud in the center.

TGIF.

Potato Musaka

Potato Musaka is much beloved in the Balkans, especially in Serbia. She’s quite similar to her somewhat sloppier cousin, Eggplant Moussaka which can be found all over Greece (and originates from there, too). A yogurt and egg mixture bind together the real superstars: gently fried onion, ground pork, and potatoes. The sweet spot is that it contains your meat, potatoes, and dairy, so the only other dish you need to prepare is your veggie.

CourseMain Dish
LifestylePotluck Friendly
Food TypeMeat, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Potatoes, Sasha's Favorite Recipes

Servings	Prep Time
6 people	20 minutes

Cook Time

75 minutes

Servings	Prep Time
6 people	20 minutes

Cook Time

75 minutes

Potato Musaka

CourseMain Dish
LifestylePotluck Friendly
Food TypeMeat, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Potatoes, Sasha's Favorite Recipes

Servings	Prep Time
6 people	20 minutes

Cook Time

75 minutes

Servings	Prep Time
6 people	20 minutes

Cook Time

75 minutes

Ingredients

4 lbs russet potatoes , peeled & sliced in 1/4" thick rounds
1 lb ground pork - OR -
ground beef
1 onion , chopped
1/4 cup olive oil
salt
pepper

For the topping:

4 eggs
1 cup plain yogurt OR
sour cream
2 cups milk
salt
pepper

Servings: people

Units:

Instructions

Once you settle in, brown the onions in the olive oil. Add in the meat, salt and pepper. Continue to cook through until your house smells amazing. Remove from heat and set aside.
Next, preheat the oven to 400F and slide some olive oil over on the bottom of a casserole. Cover the bottom with two layers of sliced potatoes. Sprinkle with salt and pepper, then spoon on the meat mixture. Sneak a few nibbles of the browned bits at the bottom of the pan.
Next, add another double layer of sliced potatoes. Mix together the eggs, yogurt, milk, salt, and pepper. Be sure to use plenty of salt, as the potatoes really soak it up.
Pour the topping into the casserole, stopping when the yogurt mixture stops just shy of covering the top layer (see below). Depending on the size of your casserole, you may have a few tablespoons left over, or you may use it all. By keeping the top layer of potatoes exposed, they brown up beautifully.
Bake about an hour, or until the potatoes are tender and beginning to brown (you can check them with a knife to be sure).
If you want the casserole even browner, place it under the broiler for a few moments until crispy and bubbling as desired. I've seen some that looked like terra cotta potato chips. Let cool for a few moments before slicing and serving.

Chocolate Ice Cube Cake | ledene kocke

If there was a giant table strewn with every cake, brownie, custard, and pie, ever, I’d be the first in line. But I wouldn’t be there to eat them. Not initially. I’d be there to soak in their beauty, to enjoy the geometry.

Circles, rectangles, towers of truffles. Cubes, even.

I’d languish to revel in the colors – chocolate browns, raspberry reds, vanilla-cream whites, mint-leaf greens, passion fruit golds.

I’d eat with my eyes until ever bit of my spirit was nourished. Then I’d sink my teeth into the sweetness.

When I happened upon Ledene Kocke, I fell immediately for the geometry; a grid, stacked in shades of cocoa and cream. Little did I know, translating the recipe would hold it’s fair share of challenges. I so wanted to make the recipe, though.

With cold, hard stubbornness I powered through and, in the words of Tim Gunn, I made it work.

Zlatibor,Serbia. Photo by Nevena Kukoljac.

Let’s start by talking about the name. Ledene Kocke. Translators generally make this “Ice Cube Cake” which is completely adorable. It was only after I thought about how the cake is made, that I realized this may be a faulty translation.

Cube and box are the same shape.

Could this cake actually be an “Ice Box Cake”, as in, the cake spends quite a bit of time chilling out?

(If we have any linguists in the crowd, I’d love your input on the matter.)

Either way, I went with Ice Cube Cake, because the name makes me hungry and smile, all at once, and that’s what great recipes should do.

So what is Ledene Kocke?

She boasts a light, chocolate spongecake base that’s drunk up a happy amount of orange blossom infused syrup. For those of you with Valentine’s Day on the mind, rose water is another traditional addition. Either way, this is a garden of goodness for your mouth. She’s then topped with a thick vanilla custard. Finally, she’s got a deep, dark chocolate topping (in a pinch, a dusting of cocoa powder works great here, too).

While there are lots of recipes for this cake, I found watching this video to be helpful to understand the procedure (despite the fact that it’s not in English)

Makes 1 13×9 cake

Ingredients:

For the custard topping

3 cups milk
2/3 cups sugar
1 Tbsp vanilla extract
2/3 cups flour
16 Tbsp unsalted butter (2 sticks), softened

For the cake

1/3 cup unsweetened cocoa
1/3 cup flour
1/2 tsp baking powder
6 eggs, separated
1/3 cup sugar

butter, for greasing pan

For the syrup

1 cup sugar
1 cup water
1/2 tsp rose water or orange blossom water (optional)

For the chocolate topping

8 oz semi sweet baking chocolate
6 Tbsp vegetable or canola oil

Method:

First, find a dreamy sort of spot to make a cake. Somewhere that makes your heart smile.

Perućac Lake, on Tara Mountain, Serbia. Photo by Корисник.

Let’s make this cake in stages.

For the custard topping:

Heat up the milk, sugar and vanilla extract until steaming. Meanwhile, ladle enough milk into the flour to create a thick slurry. Pour it back into the milk mixture and heat until it resembles thick vanilla pudding. Be sure to whisk well as you go, so that lumps do not form.

Let cool completely, then beat in the butter.

For the cake:

Preheat the oven to 350F. Grease a 13×9 cake pan generously with butter. (You can use a smaller pan, but you’ll have to increase the cooking time)

In a large bowl, whisk together the cocoa, flour, and baking powder.

Next, Beat the egg whites until foamy, then gradually add the sugar until glossy, stiff peaks form.

Do your best not to do laps in those luscious white waves.

Next, fold the golden balls of sunshine, a.k.a. egg yolks, into the egg white mixture.

Are you hungry yet? I am.

Now, fold the cocoa mixture into the egg white mixture. Spread the thick, fluffy cocoa brown batter into the cake pan.

Bake about 25 minutes. Meanwhile, write a thank you note to someone you love. It’ll make their day!

For the syrup:

Simmer the sugar, water, and orange blossom water (or rose water) until the sugar dissolves, about five minutes. Sneak a taste of this sweet elixir.

Then, use a fork to poke a few holes on the cake. Pour the syrup over the hot cake until…

… you have your very own swimming pool. Let sit until completely absorbed.

For the chocolate topping:

Melt the chocolate over a double boiler and stir in the oil.

NOTE: The first time I made this cake, I didn’t use enough oil, so it was too brittle to cut nicely (that’s what I get for trying to be healthy!). I adjusted the recipe, so your topper might look a little different than mine.

To assemble:

Top the cake with the cooled custard cream, spreading it out evenly with a spatula. Then pour on the chocolate topper and smooth it out. Deliciousness.

You can also just dust on cocoa powder if you don’t want to mess with the chocolate (it will look like the top of a piece of Tiramisu).

Refrigerate until the chocolate sets, then slice into squares.

This beautiful cake will serve a crowd…

… so, go on, have a party!

Love to you, my friends… have a beautiful day!

xoxo

Chocolate Ice Cube Cake | ledene kocke

So what is Ledene Kocke? She boasts a light, chocolate spongecake base that’s drunk up a happy amount of orange blossom infused syrup. For those of you with Valentine’s Day on the mind, rose water is another traditional addition. Either way, this is a garden of goodness for your mouth. She’s then topped with a thick vanilla custard. Finally, she’s got a deep, dark chocolate topping (in a pinch, a dusting of cocoa powder works great here, too). While there are lots of recipes for this cake, I found watching this video to be helpful to understand the procedure (despite the fact that it’s not in English)

CourseSweets
LifestylePotluck Friendly, Vegetarian, Weekend Projects
Food TypeSasha's Favorite Recipes

Servings	Prep Time
1 13 x 9 cake	1 hour

Cook Time	Passive Time
45 minutes	8 hours

Servings	Prep Time
1 13 x 9 cake	1 hour

Cook Time	Passive Time
45 minutes	8 hours

Chocolate Ice Cube Cake | ledene kocke

CourseSweets
LifestylePotluck Friendly, Vegetarian, Weekend Projects
Food TypeSasha's Favorite Recipes

Servings	Prep Time
1 13 x 9 cake	1 hour

Cook Time	Passive Time
45 minutes	8 hours

Servings	Prep Time
1 13 x 9 cake	1 hour

Cook Time	Passive Time
45 minutes	8 hours

Ingredients

For the custard topping:

3 cups milk
2/3 cups sugar
1 Tbsp vanilla extract
2/3 cups all-purpose flour
16 Tbsp unsalted butter (2 sticks), softened

For the cake:

1/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/2 tsp baking powder
6 eggs , separated
1/3 cup sugar
butter , for greasing pan

For the syrup

1 cup sugar
1 cup water
1/2 tsp rose water - OR -
orange blossom water

For the chocolate topping:

8 oz semi-sweet chocolate
1/3 cup vegetable oil

Servings: 13 x 9 cake

Units:

Instructions

For the custard topping:

Heat up the milk, sugar and vanilla extract until steaming. Meanwhile, ladle enough milk into the flour to create a thick slurry. Pour it back into the milk mixture and heat until it resembles thick vanilla pudding. Be sure to whisk well as you go, so that lumps do not form. Let cool completely, then whisk in the butter.

For the cake:

Preheat the oven to 350F. Grease a 13×9 cake pan generously with butter. In a large bowl, whisk together the cocoa, flour, and baking powder. Next, Beat the egg whites until foamy, then gradually add the sugar until glossy, stiff peaks form.
Fold in the egg yolks.
Fold the cocoa mixture into the egg white mixture. Spread the thick, fluffy cocoa brown batter into the cake pan.
Bake about 25 minutes.

For the syrup:

Simmer the sugar, water, and orange blossom water (or rose water) until the sugar dissolves, about five minutes.
Then, use a fork to poke a few holes on the cake. Pour the syrup over the hot cake until…you have your very own swimming pool. Let sit until completely absorbed.
For the chocolate topping: Melt the chocolate over a double boiler and stir in the oil. Set aside to cool until lukewarm.

To assemble:

Top the cake with the cooled custard cream, spreading it out evenly with a spatula. Then pour on the chocolate topper and smooth it out. You can also just dust on cocoa powder if you don’t want to mess with the chocolate (it will look like the top of a piece of Tiramisu).
Refrigerate overnight to set the chocolate, then slice into neat squares.

Global Table Adventure

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