26.05.2018 [36/100 days of productivity]
I did my final exams!
I’m not sure about the results (… I should wait for the first days of June to know them), but I can say that I AM STILL ALIVE! All passed as expected I guess, so now is just time to relax and feast my efforts and results and obviously the new summer!
(Ahah, yes, I’m actually late in writing this post, because I passed a couple of full-time-prom-rejoicing)
I’m absolutely intentioned to enjoy this summer in the best way I could.
Homemade date paste with mixed nuts mooncake 🍽️🍵🍶😍🤩😋😋😋😋
For the Dough:
100 g flour
60 g honey
1 tbsp water
1 tbsp olive oil (add the oil after mixing the dough)
For the filling:
12 Medjool dates chopped
Shredded coconut unsweetened
3 tbsp Cinnamon powder
¼ cup walnuts chopped
¼ cup pistachio chopped
½ cup oat flour
4 tbsp olive oil
Use a large bowl, mix honey and water well. Sift in the flour. Use a spatula to combine all ingredients. Don’t over-stir. Knead into a dough.Add the oil then mix gently. Cover with a film wrap and rest for 2-4 hours.
In a large bowl mix the chopped dates with the other ingredients on slow speed. Keep kneading until a smooth dough has formed.Roll the date paste into a long tube. Cut into 12 equal portions. Roll each portion into a ball shape. Set aside.
Divide the dough into 12 equal portions. Roll each portion into a small ball shape. Cover a dough portion with a plastic film and roll into a thin disc. Then take a date paste ball and wrap and seal the date paste ball with the dough. Spray the mooncake mould and place the stuffed mooncake into the mould. Lightly press the mould handle, then remove the mooncake from the mould. Transfer the stuffed mooncake onto a lined baking tray. Repeat this step to finish the remaining dough and date paste.
Bake in the preheated oven for about 10 to 12 minutes or until the pastry turns golden brown. Remove from oven and let cool on a wire rack. Store in an air-tight container.
Enjoy it with a cup of green tea 🍵😉😋
You don’t have to be vegan or even vegetarian to fall in love with chickpeas! My favorite way to have them is roasted till they’re crispy like chips. I’ve made them several times before but I got this particular recipe from Pinterest/TheKitchn.
2 15 oz cans chickpeas/ garbanzo beans
2 tbs olive oil
~2 tbs seasoning of choice
Preheat oven to 400 degrees Fahrenheit. Drain beans (I used dried beans from a bag [1 lb for $1 @ Walmart] and rehydrated them) and dry well, either with paper towels or clean dish cloth. You can pick off any skins that come off from drying but otherwise don’t worry about them. Spread in large baking sheet/cookie sheet and coat well with olive oil. The more oil you use the crispier they will get! Bake for 30-40 minutes, stirring or shaking the pan about every 10 minutes. They’re done when they are a nice golden color. Remove from oven. Now you can toss them with your favorite seasonings! (Seasonings can burn if you do this before baking) I used salt and garlic, but added chili powder after I took pictures 😋
These make a delicious and nutritious snack by themselves, or add them to soup or salad in place of croutons!