Old to New – 1 January 2018 

Taking the old and worn, full of intense flavours. It’s sweetness gone stale; it’s texture trodden, sucked, torn. Take it, don’t throw it. Arouse it, water it, nurture it with new milky fluid, soft yellow yolk, spice it up with lemon zest and sugar. Baby Sugar Me as Lindsey De Paul sang in 1972:

Save me, save me 

Baby, baby sugar me 

Gotta get my candy free 

Sugar me by day 

Sugar me my baby, baby sugar me 

Gotta get my candy free 

Sugar me by day, sugar me by night 

Sugar sugar sugar sugar sugar sugar sugar

It’s 10 am, first of January 2018. I find myself in the kitchen. The newest morning of the year. After the most worn out night of the foregone one. I am not fully aware of the symbolic thing I intuitively do. I like to loose my conscious mind in the kitchen. And just do it. Sometimes a bit frantic. Sometimes thoughtful and slow. It’s like making love. And that’s what it tastes like:
Muffin tray

Diary butter

The Italian pannetone that is still in the fridge/colorful box/back of a shelf

3 cups milk

2 eggs

1/3 cup sugar

Lemon zest of 1 lemon

Preheat the oven at 150 C

Mix eggs, milk, sugar and lemon zest in a bowl

Dice 4 cups of the pannetone – any kind of old bread or cake will do actually

Butter the individual muffin holes generously

Fill the holes with the diced pannetone

Poor the egg/milk mixture on top of it, spreading evenly

Press the diced cake down in the liquid

Take bits of butter and place them on top of each individual mixture

Place muffin tray in the preheated oven and immediately lower the temperature to 120-130 C

Set alarm for 1.5 hours, take it out, let it cool

Cut individual pain perdu’s loose and lift them cautiously out of muffin tray

Sprinkle with sugar / icing sugar / lemon zest

Garnish with fruit, cream, custard, cinnamon or nothing at all
Happy 365 Chances to New Beginnings. Just Don’t You Cut the Root!

Series II: Fucking Complicated

Fantasizing about Blue Almond Iced Tea. I’ve got the clitoria flower! It’s a dried product mainly used in Thailand for making tea and coloring blue rice. It’s the only natural genuine blue food coloring. Blue berries being discarded as too purple and algae as too greenish blue. Clitoria flower is blue as in blue. I realize the Blue Almond Iced Tea has got to wait. I feel it’s finally time for my much anticipated Sexy Sea Water Petits Ronds, the delightful desserts I got the clitoria flower for in the first place. And yes the name clitoria comes from where you think it comes from. No wonder they not only turn my raw cakes magnificent blue but also super sexy. Isn’t sex supposed to be a delightful combination of naturally sweet as rice malt sirup and dates, slightly bitter and salty as almonds and chick pea liquid; sweaty and soft as the aqua fava mixture and most of all satisfying, as fulfilling as the complexity of the whole range of our taste palette can bring about.

The recipe reminds me of one of the most complicated dessert recipes I have ever made. I was only in my early twenties, following precisely the directions as prescribed and pictured in the recipe book Desserts from the Time Life cookery book series. God they were ahead of their time with the step by step visual instructions. I’ve been brought up with Time Life, I realize now. The recipe was for the authentic British trifle, champagne syllabub included. It took several days to make it. I never felt as proud as I did when it all came out exactly like the pictures. 

Right, I put the blue almond iced tea on hold for you guys. We start with a recipe as complicated and lengthy as the trifle I made 25 years ago, much less traditional; other side of the culinary universe actually. It involves no cooking, no diary, no animal products at all, no refined sugar, no gluten and no artificial flavoring nor coloring. I wonder how we ended up being so discriminative in the kitchen. Is it all because of our precious health and that of our planet? Or do humans in general like to be difficult? I don’t know. I do know I get excited by the thought of creamy, smashing blue, sweet and slightly salty, raw, plant based, guilt free, individual cakes that remind me of feeling blue or make me long for Hawaiian beaches. That’s why I call them Sexy.

Sexy Sea Water Petits Ronds

Day 1 morning

Step 1.

2 cups raw almonds, roughly chopped

2 cups water

Soak for 4 hours at least
Day 1 evening

Step 2.

after 4 hours, discard almond water and divide almonds evenly over oven tray lined with baking sheet

Set the oven to 45 C

Hydrate overnight, at least 12 hours

This process is called activating. Nuts are nice when roasted. But then they’re no longer raw and according to some, have lost some of their nutrious properties. Dehydrating them in a temperature under 48 C keeps them ‘raw’ (enzymes don’t die) and makes them slightly crunchy
Step 3.

Take 1 cup dried chickpeas and 3 cups water 

Soak overnight
Step 4.

cut 12 rounds of baking sheet in exactly the shape of muffin tray bottoms only

cut 12 strips of baking sheet 3 cm wide, 12 cm long

Align muffin tray with the strips, 1 per hole and rounds on top of it. Make sure either side of the strips stick out from the holes

The crust will be pressed on top of the strip and the round. This is to make sure you can take the individual cakes once they’re done out of the tray without using a knife or having to damage the shape
Day 2 morning

Step 5.

Drain chickpeas, transfer to a pot, add twice the quantity of water and bring to the boil. 

Simmer for 2 hours or until chickpeas are done
Step 6.

Drain chickpeas, saving the cooking liquid

Store cooked chickpeas to be used in another recipe

Bring cooking liquid back to boil adding a tbsp of dried clitoria flower / pea flower tea, turning it blue

Let the blue aqua fava (literally meaning, bean water) cool down completely
Step 7.

Grind 1 cup of the almonds in coffee grinder or heavy duty food processor into almond butter

It will first crumbe, hence turn into meal, keep on grinding, pauze every now and then to give appliance a break and not overheating it, keep on going until a clump is formed. Keep on going and it will turn into butter

Step 8.
Make crust by combining 1 cup regular pitted dates, roughly chopped, 1 cup medjool dates, roughly chopped, the other 1 cup of activated almonds, chopped finely. Form 12 balls the size of a ping pong ball, rolling between the palms of your hands
Step 9.

Firmly press balls into discs in bottoms of the muffin tray. Place tray in fridge until further notice
Day 2 evening

Step 10.

1 cup pea flower / clitoria flower blue aqua fava 

1 cup activated almond butter

1 cup cream of coconut

1/2 cup brown rice malt sirup.

Mix blue aqua fava with handmixer on high speed for 3-5 minutes until stiff peaks are formed resembling egg white merengue

Step 11.

Make the Salty Sea water cake mixture

Mix in a separate bowl almond butter and cream of coconut, add rice malt sirup. Slowly fold stiffened aqua fava through almond butter mixture, in three badges. Once mixed, make sure to use it right away

Step 12.

Take the muffin tray from the fridge and fill up the individual holes with the Salty Sea water cake mixture. Place in freezer. Freeze overnight.

Day 3 anytime

Step 13.

To serve the cakes, dip the whole tray with it’s bottom in water (fill a shallow oven tray with just a few centimeter of luke warm water and place the muffin tray in there for 15 seconds). Pull at the baking sheet strips to gently lift the cakes one by one. Peel off the baking sheet rounds from the bottoms of the crust, can be tricky, be patient and careful.

Step 14.

Sprinkle the cakes with grapefruit zest and serve with sweet or sweetened fruit. I’d opt for grapefruit sweetened with maple sirup or ripe mango.

Congratulations guys. You’ve made it. Recipe for blue almond milk iced tea is next. Will be part of the KiSS series: Keep It Stupid and Simple, again. Pfffft!
Mise en place

2 cups raw deskinned almonds, coarsely chopped

1 cup dried chick peas

Baking sheet


Muffin tray

1 tbsp Pea flower tea / dried clitoria flower

Coffee grinder or heavy duty food processor (1000 Watt min)

1 cup regular pitted dates, chopped

1 cup medjool dates, depitted and chopped

Handheld mixer or Kitchenaid

1 cup cream of coconut

1/2 cup brown rice malt sirup

Zest of 1 grapefruit

2 cups of grapefruit particles sweetened with maple sirup or brown rice malt sirup / ripe mango 


Yesterday I made love with the love of my life during five hours. We parted and I felt pretty depleted. Both emotionally and physically. We both went our ways, picking up our kids from different schools. At my kid’s school the Thursday market was on and my youngest daughter’s class due for bbq’ed sausages. As a raw-vegan culinary addict I love anything food related, including grilling supermarket sausages. Or is it the handing them out to kids and parents alike, I love? A few hours later, cold and almost dark outside now, I’d parked myself behind the stove in my own kitchen, baking mini pancakes made of many left over egg yolks (debris of croquettes made without liquid egg white to coat them), self raising flour, diary milk, turmeric, smoked red chillie and cumin. Creating and enjoying it, my senses fully open; it struck me. I want to discover what food is all about. Or what food and me are about. Our relationship, if I may.

Recipes of a pretty woman is meant to be a superficial account of what I do food related. Or maybe it is about all the senses. An expression of feelings, emotions, beauty, sadness, open or closed, restraint or let go, mixed with sweetness, spices, deliciousness and mishappenings, sensuality and short cuts.  But most of all it will surpass the mind, logic and the world as we understand it.