Friday, May 23, 2008
On Saturday, my friend Yolanda and I checked out the Libelle Summer Week. For those of you living outside of The Netherlands, this is an annual fair organized especially for the ladies. There's always lots to do- all sorts of workshops ranging from beauty to food to well- being, plenty to taste and plenty to see. This year the theme was 'Mediterranean'.
We had a great time shopping, watching Flamenco dancing and talking about clothes during the fashion show. There was also lots of wine to taste, and taste we did! Never mind the fact that the tasting took place before we were scheduled to participate in a shiatsu workshop! That's a whole other story!
The weather was beautiful so we agreed on taking a picnic lunch. Around noon we found a shady place on the sand (the event took place on the beach) and enjoyed the following:
-savory cake with chorizo, sun- dried tomatoes and mixed seeds (inspiration from Chocolate & Zucchini)
-a small bottle of rosé (our second)
We also enjoyed some vegan chocolate cupcakes with pink vegan buttercream frosting. I had these left over after making them for an assignment.
We returned home exhausted but giddy from all the day's excitement!
Here's the recipe for the savory cake: (an adaptation of one found in Chocolate & Zucchini)
Tomato & Chorizo Loaf
-100g all- purpose flour
-50g whole wheat flour
-1 tbsp baking powder
-good pinch of sea salt (I like sel gris from Guerande)
-1 tsp whole pink peppercorns, ground in pestle and mortar
-4 tbsps olive oil
-150ml whole yogurt
-125g dried Spanish chorizo
-about 8 sun- dried tomato halves
-100g mixed seeds of choice
-bunch of parsley
-1-2 tbsps sesame seeds
Preheat oven to 180. Line a 24 x 12 cm loaf tin with baking paper. Mix flours and baking powder. In another bowl, whisk eggs, salt and pepper. Add oil and yogurt and whisk again. Sift flours and baking powder over the wet ingredients. Mix with a wooden spoon till just combined. Fold in the rest of the ingredients. Pour the batter into the pan and sprinkle with the sesame seeds. Bake for 40-50 minutes or until skewer comes out clean. Allow to cool on a rack before serving.