Okay so I am no expert in coffee, but I like to think I am. I drink it and having been born and raised in the country that feels it has essentially invented the art of good and proper coffee – Italia – I do believe it is part of my DNA.

Contrary to popular belief, the consumption of coffee did not originate from Ethiopia. The Arabs were making beverages out of coffee beans as far back as the 15th century, well before the legend of the local goat herder in Ethiopia discovering how his goats became more energetic when they ate those bright red berries. It is a cute story though and you read it here.

From the Middle East, coffee then made its way to Italy in the late 1500′s as it reached the port of Venice. The first European coffee house opened in Italy in 1645 and Italy proceeded to bring coffee to the rest of Europe and beyond. Interesting fact: coffee became more widely accepted after it was deemed a Christian beverage by Pope Clement VIII in 1600, despite appeals to ban the “Muslim drink” which had come from the Middle East.

What I find fascinating is how this relatively simple beverage has become so engrained in the fabric of so many cultures over the centuries and how it is such a popular every day commodity worldwide with so many variations of serving it. A frequent international traveller, I often just ask for regular “coffee” when I arrive in a new country to see what I will get. For the purposes of this article, I’m sticking to black coffee as going into all the varieties once you add things like milk and chocolate will only complicate matters here.

In Italy when you ask for a “caffe” you get an espresso shot, this is whether you are at a bar or someone’s house. Difference being that at the bar you will get it from a sizable machine and at someone’s home you will often get it from a stove top Moka machine.

Fellow Latin countries like Spain, Portugal, and even France would tend to have similar minimalist servings to Italy when you ask for coffee although shots are slightly larger than in Italy.

Although I have never been to South America, I hear from friends that coffee will often vary from one country to the other, but again you will see similarities with southern European countries. One other common version will be coffee being filtered through the sock (no, not a regular sock, sock) percolated coffee which originates from the region.

In Arab countries you will generally be served what is often refered to as Turkish coffee, where finely ground coffee beans are boiled in a pot and served in a cup where the grounds are allowed to settle. Turkish coffee servings are also rather small and even stronger than an espresso.

In the UK and Ireland, it can vary. In someone’s house that can often mean a simple spoonful of Nescafe instant granules in a mug of hot water, or a mug of French press cafetiere. If you pick up a coffee outside, you will find that people generally just ask for an Americano if they want a regular coffee.

In North America, when you get a cup of coffee, it has generally been percolated coffee though a paper filter. That seems to be whether you are in Starbucks or in someone’s house. Like the UK though, many folks also ask for Americanos.

So, if I had to give you my top 3 black coffee favorites, they would be as follows:

1. Caffe/espresso in an italian bar
2. Moka espresso made at home
3. French press coffee

What’s your favorite?

Coffee Beauty Tips

As a side note, on my last trip to Italy (err, last week) I learned quite a lot about the beauty benefits of coffee. All I can say is don’t throw away those used coffee grounds, rather rinse them away once you have used them as a body scrub or on your hair. I don’t know how I missed this, but there are tonnes of recipes out there for natural body scrubs with coffee. Coffee is a great exfoliant and helps treat cellulite. When used on wet hair before you wash it, it will remove product build-up and leaves your hair smoothy and shiny (disclaimer: may darken your hair though). Coffee grounds are also supposed to help with bags and circles under the eyes. I am on a mission to explore and experiment further so will come back with a more in depth piece on my findings soon!

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Yes, you hear it right. Harlem is thriving in the bustling streets of Belfast’s city centre.  Harlem Cafe is without a doubt, my favourite lunchtime hangout when I am in Belfast for meetings. They also happen to make a pretty mean cappuccino with the proper creamy froth consistency so important to me. I cannot stand dry froth or cappuccinos that are really lattes, but I digress…

It’s beautiful eclectic decor of antiques of different shapes and sizes provide an inviting and fresh atmosphere.  High ceilings and good lighting also help set the lovely dining experience. It is run by Faye Rogers whose educational background in window-dressing and fashion design makes all the antiques that her husband has collected over decades gel into a perfect collage.

And the food? oh well, they do a very good job on that front too. They provide a rich and diverse menu to please all palettes and make it a point of sourcing local produce as much as possible.  Last time I went, I had this delicious and authentic Irish stew with a slice of wheaten loaf and butter. Funnily enough, it was just what I needed on a cold July day in Ireland.

Kudos to Faye for really coming through on her vision for  ”the customer to experience — great coffee, delicious home-made food, a fantastic venue to dine and meet up with friends, and all wrapped up with excellent customer service.”

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I was officially diagnosed with high blood pressure about a month ago.  This diagnosis was promptly followed by a prescription for Aldomet, a blood pressure medication that has been around for decades.  Upon noticing the horrid look on my face, my cardiologists suggested I take 3 weeks and reduce my salt intake (not that it was all that high to begin with, but anyways) – suggesting that in many studies, African Americans (of which I am half) seem to respond well to the lowering of salt in the diet.   Maybe (just maybe?), if I could reduce my blood pressure with the low-salt diet, I could forgo the medication.  During the first week of my low salt diet, my blood pressure was the same (in the pre-hypertension range); however, in the second week of my lower salt diet, my blood pressure sky rocketed (consistently, over the course of a day and in the week) to unprecedented numbers (for me) well within the full blown hypertension range! It is unclear whether the increased blood pressure was directly caused by the decrease in salt intake, indirectly caused by the stress of managing my salt intake or increased by something else entirely.  In any case, I immediately ended my low salt diet and my blood pressure is back to where it was.  High, but not that high. So!  Where does this leave me?  I have an appointment w/a second cardiologist as well as a naturopathic (holistic) physician.  Stay tuned as this blood pressure saga continues.  While I’m waiting to sort out what is happening to me, I’ve gone back to my normal salt intake, which allowed me to re-create this gem of a recipe for Farinata.

Farinata  (socca or cecina) is an extraordinarily delicious, unleavened flatbread made from chickpea flour.  It is out-of-this world delicious and a healthy vegan alternative to an egg omelet (credited to Kate – thank you) or for me, fried chicken.  This dish, if cooked the way I have it below, TASTES like fried chicken.  It is extremely flavorful (delicious plan, with no toppings, but incredible with the right toppings) and versatile (could use as a gluten free alternative to wheat flour pizza crust).  Try it!  With the salt and everything….

Olive and Thyme Farinata

Servings: 8

1 cup of chickpea flour

1 ¾ cup of water

¾ teaspoon of kosher salt

10 cracks of black pepper

1/2 teaspoon chili pepper flakes

4 tablespoons of salt +2 more tablespoons for the cast iron skillet

¼ of an onion, diced small, but not finely

5 kalamata olives, finely diced

1 teaspoon of thyme w/ a little bit for the top

Preheat your oven to 400 degrees.

Heat your cask iron skillet on the stovetop.

In a bowl, add the chickpea flour, water, salt, black pepper, olive oil and 1 teaspoon of thyme.  Mix well with a whisk until smooth (batter is loose).

Once the cast iron skillet is hot, add the 2 tablespoons of olive oil and coat the bottom and sides of pain.  Add the onions and move around pan for 30 seconds.  Add the batter, and then scatter the olives and the remaining thyme on top.

Transfer the farinata to the oven and let bake (on top rack) for approximately 35 minutes.  The top should be browned and firm (if the middle shakes, it is not ready).

Remove from pan after removing from oven by using a wide, flexible spatula and put on a cutting board.  Cut into 8ths and serve hot/warm with a salad or all on its own!  I’ve eaten it right out of the fridge with no issues as well.

Enjoy!

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The idea of a pre-workout meal or snack is to stabilize your blood sugar levels during exercise, therefore reducing the risk of hypoglycaemia (or low blood sugar levels). It will also stave off hunger, as well as aid in avoiding discomfort such as a stitch or cramps providing the portion is small enough. The pre-workout bars Baking Bar produced are the perfect size for this. However, the pre-workout foods will not actually fuel your workout as there just isn’t enough time to convert the foods into stored glycogen. Remember, what you eat today fuels you tomorrow!

The ingredients we needed for this pre workout bar had to be low GI, loaded with antioxidants and contain a fast acting protein. There are some fats in the peanut butter and the coconut but these should be kept to a minimum. Fats will slow the digestion rate of the protein and carbs.

Carbs

• Oats: oats are a low GI carbohydrate which will produce a gentle rise in blood sugar, not a large spike associated with refined, high GI foods. This means that the blood sugar levels will remain almost constant instead of peaking and then crashing.
• Bananas: as well as bananas being an easily digestible fruit providing low GI carbohydrates, they are loaded with the electrolyte called potassium. This means that potassium dissolves in water and it carries an electrical charge. This is vital for muscle function, especially during exercise. This makes them brilliant in keeping away cramp especially if you are sweating heavily.

Protein

• Peanut butter: peanut butter is one ingredient that should be taken in moderation, especially if you are trying to lose weight as it has a high caloric count. However, there are a number of benefits. Although high in “good fats”, peanut butter also contains potassium like bananas. Maintaining a healthy electrolyte balance is essential, especially during exercise for muscle function. It is also loaded with vitamins and minerals like: phosphorus, zinc, folate, niacin and vitamin E. It also comes with muscle building protein. Not only will this help repair your body but protein has been proven to help keep you fuller for long.
• Whey Protein: whey protein, derived from cow’s milk is a fast acting, easily absorbed form of protein. When you exercise your body gets damaged, especially from resistance training. This is why you feel sore for a few days. Including the protein minimises this damage. It will allow your body to repair quicker, leaving you more energised for your next workout and in the long run this will maximise your results. (In this recipe, whey protein is optional)

Antioxidants

• Goji berries: originally from china and used in Chinese medicine, goji berries are an excellent source of antioxidants. They help to fight free radicals, helping to keep the body safe from degenerative diseases such as cancer. The carotenoids are effective in maintaining good eyesight, they protect the liver and kidneys are well as increase the immune system (which can be suppressed by exercise). Their high ORAC rating is responsible in keeping the skin healthy and reducing the aging process and they help to produce HGH (Human growth hormone). Prefect for anyone wanting a little lean weight from their exercise plan.
• Manuka honey: This form of honey is a Superfood from New Zealand. It is anti-everything in the best possible way: antibacterial, antimicrobial, antiseptic, antiviral, antioxidant, anti-inflammatory and antifungal. It can be included in as much baking as you want. Different from other honeys, Manuka contains a second natural compound that keeps it stable even when cooked, meaning you maintain all the health benefits. Always try and get the pot with the highest UMF number. (Aim for over 10)

Extra flavour

• Cinnamon: cinnamon, one of the oldest know spices is a real gem when it comes to health. It is beneficial to everyone, especially Type 2 diabetics as it helps to normalise blood sugar levels. It does this by helping you respond to the effects of insulin. One of my favourite reasons for using cinnamon is that by only smelling it, you can improve your brain activity! Studies have shown that the smell of cinnamon can improve cognitive function. As well as these benefits, its tastes amazing.

Now lets get baking!!

The Ingredients:

• 210g Oats
• 35g Desiccated Coconut
• 3tsp Ground Cinnamon
• 2tbsp Smooth or Chunky Natural Peanut Butter
• 3 Egg Whites
• 3 Mashed Bananas
• 3tbsp Manuka Honey
• 80ml Low Fat Milk
• 50g Goji Berries / Cranberries
• 2tbsp PRO HD (can be purchased from Jst-Nutrition) Protein Powder (Optional)
• 1tsp Vanilla Extract

How-To:

• Preheat oven to 170c.
• In a large bowl stir together the oats, cinnamon, peanut butter and protein powder (optional).
• Stir in the peanut butter and continue to stir until a granola-like consistency is obtained.
• Using an electric mixer beat in the egg whites, mashed banana (a potato masher or ricer works brilliantly for mashing the banana).
• Beat in the honey and add half of the milk.
• Continue to beat together slowly adding a little more milk at a time until all ingredients are combined into a batter.
• Mix in the goji berries or cranberries. You can even use a mixture of both!
• Using a cupcake baking tray lightly grease using a light oil spray or baking spray.
• Spoon a heaped tablespoon of the mixture into each cupcake compartment, the mixture won’t really rise while cooking.
• Bake in the centre of the oven for 15 mins. Allow to cool slightly before turning out.
• These are best wrapped in pairs in cellophane wrap for easy of convenience to grab on your way to the gym. You can store them in an airtight container for 2-3 days. The recipe makes around 9-10 bites.

You’re Done!

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What really stuck out to me, besides the bakeries on each street and corners overflowing with sweet and savory breads, twists, custards and tarts, is how food brings people together. Meal time is a social hour where you catch up over a miniature feast ranging from leitão with steamed kale, baked potatoes and a side salad to chanfana made in a ceramic caçhola with roasted potatoes, fresh bread with a hint of cinnamon and of course, with a nice vinho to wash it all down. These meaty dishes sound delicious, looked incredible, and garnered rave reviews, but being vegetarian, I just sniffed, smiled, and chowed down all of the scrumptious, non-meat sides.

It was tough to be in Portugal as a vegetarian, but I am so lucky that everyone tried to cater to my preferences, especially my family (though they did quite often ask me to just try a nibble or two of the leitão, roast suckling pig, for flavor’s sake). Although the entrees in Portugal are definitely meat centric, the desserts certainly are not, making them a HUGE staple in my diet while I was visiting. And I’ve got to tell you, I couldn’t have been more pleased with that outcome.

My family went above and beyond when it came to desserts, especially since I was such a huge fan. I feasted on homemade rice pudding, pão caseiro, pão de lo, pão de Pascua – let’s just say a lot of pão. And then there was the crispy, crunchy caramel almond cake, the bolo de laranja, and let’s not forget the natas! I was in heaven -, anyone would be. Yet there was something missing and I knew exactly what it was: Serradura. Directly translated as “sawdust,” Serradura is a simple-to-make dessert, requiring only a handful of crumbled Maria cookies, some heavy whipping cream, condensed milk and vanilla to taste. It is my favorite Portuguese dessert.

At every restaurant we went to, every bakery we stopped at, the homes we visited, and the grocery stores we frequented, I searched high and low for this dessert I love and associate with my Portuguese heritage. In the 12 days I was in town, I didn’t happen by one place that served this light and airy taste of heaven topped with crushed Maria cookies. At the end of the trip, with my family providing all of these tasty recipes for sweet and savory dishes and desserts for me to take back (and share with all of you!), I realized that my search for serradura was rooted in a taste for home. It had been 17 years since I had been to Portugal, but during those 17 years, a few times a month my family and I would go to our favorite Portuguese restaurant to feast, and I was notoriously known for ordering Serradura to top off my always enormously scrumptious meals. Serradura kept me connected to Portugal and it is incredibly delectable, so naturally I am obsessed with this sweet dessert.

When I got back to the States, and I settled into my routine again, the first thing I did was buy the ingredients to make some Serradura. After assembling my little glass, crushed cookies on the bottom topped with cream and more crushed cookies, I took my first bite and realized that the connection I had wasn’t just to Portugal – it was to my family. Now when I enjoy this heavenly dessert I think of my time in Portugal with my family, whom I plan to see again next year during Easter, my time growing up enjoying it at the table with my sister and the adventures I have had making, enjoying (the entire recipe many times by myself!) and now sharing it with you.

I love this dessert and am really excited for you to try it and incorporate it into you quick and easy arsenal for sweet treats. You’ll have to hold on a bit longer for the recipes of the other delicious morsels I mentioned being spoiled with abroad but don’t worry, I promise they will be worth the wait.

Bom proveito!

Serradura
Serves four.

Ingredients
1 cup heavy whipping cream
1/5 cup condensed milk
2 tsp vanilla
120g (roughly half a package) Maria cookies

Directions
1. Crush Maria cookies and set aside.
2. Whip remaining ingredients.
Tip: Add more condensed milk to the cream or drizzle some on the top of the dessert for some added sweetness.
3. Layer in a glass alternating between the Maria cooking and the cream, finishing with Maria cookie crumbs.
4. Get a spoon, sit back and enjoy your little cup of heaven in a glass!
Tip: Add some fresh, sliced strawberries or other fresh fruit for a punch of color. For a punch of sweetness drizzle some of the left over condensed milk on top!

Bom Proveito!

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If you bring Abe Piasek a pumpkin muffin, he will examine the crumb, taste and sniff the muffin…and then tell you exactly how to recreate it. His grandchildren call him regularly to request shipments of pumpernickel bread or instructions to make hamataschen. If Abe’s ability to deconstruct a baked good doesn’t awe you, then his ability to rattle off complex recipes on the fly will humble you.

Abe honed his skills at a variety of Polish, Swedish, German and Jewish bakeries and owned several of his own bakeries in California before he retired several years ago. However, becoming a baker was pure happenstance for Abe, who never once considered the profession when he was growing up in Poland. Few jobs were available when he immigrated to the United States during his early twenties, so he took the first job he found as an apprentice baker in Connecticut. Abe often worked at the bakery for twelve hours a day, he recalled, but he learned something new every day too.

Abe has been fascinated by the way different cultures introduced new breads to America during his career. There was a time when only the Jewish ate bagels and no one knew what a “flatbread” was. Today, however, we take for granted that strudels, Kaiser rolls and rye bread are sold in bakeries and supermarkets across the United States.

What does your family bake?

Abe’s Famous Rugelach recipe
Ingredients

For the Dough:
1 lb butter, room temperature
1 lb cream cheese
Pinch salt
Splash of vanilla

1.5 to 2 lbs of flour
3 TB sugar

For Jam Filling:
Any smooth jam (Abe discourages using blueberry jam, because the jam should be smooth)
Stale white cake crumbs (Leave a baked unfrosted cake out to dry for a day. See below for the easiest white cake recipe from scratch. You’ll never look at box mixes again.)
Cinnamon & granulated sugar, mixed (to taste)

For Chocolate Filling:
Small, unmelted chocolate chip pieces (preferably chopped up in a coffee grinder) (I used leftover bittersweet and dark chocolate from previous baking projects.)
Stale chocolate cake crumbs
Cinnamon & granulated sugar, mixed (to taste)

For the Egg Wash:

Yolks of one or two eggs

Directions
1. Mix together all ingredients for the dough except flour. Add flour and mix until the dough becomes stiffer than cookie dough. If you are concerned that the dough has become too stiff, mix in an egg.
Note: In contrast to other recipes that I’ve seen, Abe says not to worry about over-mixing or refrigerating the dough before rolling it out. I tend to mix in the flour a little at a time until it becomes stiff enough.

2. Divide the dough into separate hunks. Take a hunk of dough and roll out thin. Spread jam or sprinkle chocolate pieces onto the rolled out dough. Sprinkle stale cake crumbs on top, then cinnamon and sugar.
Note: Make like Goldilocks and experiment with the right amount of cake crumbs and jam filling. I sprinkled too little cake crumbs and added too much jam in my first batch, so the jam oozed everywhere when the rugelach was baking. In my second batch, I had the same amount of jam but sprinkled too many cake crumbs. The resulting rugelach became very dense, and the cake crumbs absorbed all of the jam. Spread just enough jam so it colors the dough, but not so much that the jam oozes out of the rugelach when you roll it up (in Step 4).

3. Use your hand to press the toppings into the dough.

Note: Abe recommends using a rolling pin, but I found that the rolling becomes too sticky with jam and cake crumb to be effective in the next batch of rugelach.

4. Roll the dough up. Pinch the ends of the dough in. Ideally, the rugelach should be cigar-sized. Cut into 1 inch strips.

5. Brush the top with egg wash and sprinkle with more cinnamon and sugar. For chocolate rugelach, do not sprinkle chocolate chips on top.

6. Bake at 350 F on ungreased parchment paper until golden brown. I used an ungreased SilPat. This should take at least 15 minutes.
Note: if you used too much jam and it is oozing out of the rugelach, the jam that has leaked out will tend to burn when you bake it, so watch the rugelach carefully.

7. The rugelach keeps well in the freezer up to 2-3 months (baked or unbaked).

Better than Boxed White Cake
(adapted from All Recipes)

Ingredients
1 cup white sugar
1/2 cup butter, room temperature
2 eggs, room temperature*
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
3/4 cup buttermilk (Substitute: milk. I used leftover buttermilk and almond milk).

Directions
1. Preheat oven to 350 F. Grease and sugar a 9 inch cake pan. **
2. In a medium bowl, beat sugar and butter together with an electric mixer until creamy. Beat in the eggs, one at a time. Add vanilla, flour and baking powder to the mixture and beat well. Finally add milk and beat just until mixed in and batter is smooth.
3. Pour batter into the prepared pan.
4. Bake for 30 to 40 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

* Forgot to leave out your eggs before baking? No problem! Place eggs in a warm water bath for fifteen minutes – the eggs will come to room temperature in no time.

** Handy tip: You can use the butter wrapper to grease your cake pan! After greasing, sprinkle sugar (rather than flour) to give your cake a great crackly exterior and avoid clumps of white flour at the same time.

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Portugal

Octopi in Portugal.

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Moscow, Russia

Think Russia is just cold snow and stale bread? Think again: a beautiful meal in Moscow.

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Beer-battered fish and thick chips served in newspaper from Northern Ireland.

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Fresh at the market in Spain.

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