Beetroot and Ginger Brownies/ Brownies με παντζάρια και πιπερόριζα (τζίντζερ).

 "I decided to branch out and sell raw vegan food which I had been eating for the previous two years. I went raw after seeing how well my friend Sayre looked on a raw vegan diet. I bought all the equipment- juicer, super blender and dehydrator-  and even omitted putting a cooker into my kitchen when I renovated it. In the market, I sell falafel balls and burgers, raw houmous, raw sushi, raw cookies and pies. I do have a cooker in the small apartment added to my house, where I make my chutneys, jams, and jellies. Just this year, I expanded into selling cakes, tarte tatins, brownies and cookies and some that are gluten free."

Αdelia Greer of Adelicious shares with us this great brownies recipe below. You can find Adelicious products at Kinvara Farmers' Market in Ireland from April to October.

Read more about Adelia here.

Η Αντίλια Γκριρ του Adelicious μοιράζεται αυτή την καταπληκτική συνταγή brownies. Μπορείτε να βρείτε τα προϊόντα Adelicious στην αγροτική αγορά της Κινβάρα στην Ιρλανδία από τον Απρίλιο μέχρι τον Οκτώβριο.

Διαβάστε περισσότερα για την Αντίλια εδώ.

  

                   500 g. cooked beetroot

         250 g. golden sugar

         125 g. 70% plain chocolate

         100 g. unsalted butter

         100 g. cocoa powder

         100 g. plain flour

         1 tsp. vanilla

         3 eggs

         3 balls of stem ginger or real ginger grated-if you choose stem ginger balls use about 12 pieces.

    
Preheat oven to 180 C./ 350 F. / Gas 4

         Put all into food processor and mix.

         Put into 7" x 12" x 1" pan lined on bottom with greaseproof paper.

         Bake for 45 minutes (it will still look moist, but the edges will have come away from the pan sides).

          Allow to cool and cut into squares.

500 γρ. βρασμένα παντζάρια
250 γρ. ζάχαρη
125 γρ. σοκολάτα
100 γρ. ανάλατο βούτυρο
100 γρ.κακάο σε σκόνη
100 γρ. αλεύρι για όλες τις χρήσεις
1 κτλ. γλυκού βανίλια
3 αβγά
3 πιπερόριζες/τζίντζερ τριμμένες

Προθερμαίνουμε τον φούρνο στους 180 βαθμούς Κελσίου. Ανακατεύουμε όλα τα υλικά σε ένα μπολ και τα βάζουμε σε ένα ταψάκι 7" x 12" x 1" του οποίου τον πάτο έχουμε καλύψει με αντικολλητικό χαρτί ψησίματος. Ψήνουμε για 45 λεπτά (θα βγεί από τον φούρνο μαλακό και υγρό αλλά οι άκρες θα ξεκολλάνε γύρω-γύρω απ'το ταψί).

Αφήστε το να κρυώσει για 5 λεπτά και κόψτε σε τετράγωνα μπισκότα. 

Lisbon Revisited, Saramago Reread

"Just then Marcal’s shadow again appeared on the wall, I’ve brought you the good news we’ve been expecting for so long . . . I’ve finally been promoted to resident guard . . . Cipriano Algor opened his mouth to reply, but the shadow had already gone, what the potter wanted to say was that the difference between the word of a craftsman and a divine commandment was that the latter had to be written down . . . if [Marcal] was in such a hurry he could just bugger off, a rather vulgar expression that contradicted the solemn declaration he himself had made not many days since, when he had promised his daughter and his son-in-law that he would go and live with them if Marcal was promoted . . . Cipriano Algor was just rebuking himself for having promised to do something that his honor would never allow him to go through with when a new shadow appeared on the wall . . . Cirpriano Algor, I have come to tell you that we have just canceled our order for the clay figurines." (166), Jose Saramago, The Cave.

Choco Birthday Cake in 10 minutes

This is the easiest birthday cake recipe ever, confided to me by my friend and cakes expert Eleni (whose blog will be ready soon!!!!) . 

500 gms. fresh cream

700-800 gms. Nuttela or Merenda

2 big packets of digestive biscuits. 

In a bowl mix the cream with the Nuttela/Merenda (with a mixer for 5 minutes). Then add the crumbled biscuits. Pour the mix In a medium tin (round or square)  that you have covered with baking sheet.

Put in the freezer for at least 24 hours and then remove the paper to decorate. I brush lukewarm marmelade and then decorate with rolled icing sugar sheets. 

Kids and adults love it! 

Spanakopita (Spinach Pie)*

• 
  
• Filling:
• 500 grms fresh {prewashed} spinach 
• fresh {or dry} dill
• 5 chopped spring onions
• 1 grated onion
• 400 grms feta cheese, crumbled
• 1-2 eggs
• olive oil
• 2 tbsp. milk
• 1 small cup of rice {uncooked}
• salt & pepper

pastry:

4 generous tea-cups of plain flour

olive oil

pinch of salt

lukewarm water

1 tbsp. white/red vinegar

filling:
in a big bowl, mix the washed spinach, the feta,the spring onions, the 2 eggs, the rice,the dill, the grated onion, milk, olive oil, salt & pepper, and milk.

leave aside.

prepare the pastry:

in a bowl add the flour, and gradually add lukewarm water, vinegar, a pinch of salt and olive oil until you have a smooth and easy to work dough ball. Add flour on the work-top to roll the pastry.

Divide the dough in two parts making sure the one is a bit bigger as you will use it for the base of the pie.

each fillo/sheet pastry should be 0,5-1 cm thick.

in a tray that you have brushed with olive oil, you place the first sheet of pastry making sure the pastry is high around the edges. 

pour in the spinach filling and then add on top the second sheet of pastry connecting it to the base pastry and folding it around.

get rid of excess pastry.

with a sharp knife (do not cut deep) but mark the lines vertically and horizontally of the slices so that when it is baked you can cut it easier.

put in the oven in 180degrees for 40-45 minutes until golden brown.

make sure the base is baked.

easy peasy




  

VIOGRAFIES premiera

"Remember tonight.. for it is the beginning of always.”

This week is a special one for it saw the launch of my new project and sister-soul-soul-sister to the blog: it is called Viografies and you can follow it from now on in www.viografies.com and in Facebook.

For the inaugural portrait I travelled to bella Italia to witness first hand the creative outcome of a family affair: brothers, architects and product designers Pio and Tito Toso welcome us into their home, studio, life,and ideas in Treviso.

You can read their full interview here.

When I asked them which are the design objects they wished they had designed themselves, here is what they put in their wish list:

Pio & Tito Toso's Wish List:

* Parentesi designed by Achille Castiglioni and Pio Manzu for Flos: for the innovative design, simplicity, and purity of an idea that remains absolutely intact when taking shape.

* Eros series of tables designed by Angelo Mangiarotti for Agape: for the wise use of materials combined with a balance of forces which create marble tables with seamless joints.

* TS522 Radio Cubo designed by Marco Zanuso and Richard Sapper for Brionvega: for the synthesis of form and function.

Kalimera!

Lentils from Eglouvi, Lefkada/ Φακές από την Εγκλουβή Λευκάδας

The high nutritional value of the lentils from Eglouvi, a  village on the island of Lefkada in Greece, is explained in depth here. 

And below, I am sharing with you the recipe passed on to my dear mother by her own mother, who in turn got it from her own one, and so on and so forth, up until the platinum chain of handing over the precious information from generation to generation and from pot to pot leaves one sole element intact: the multi-coloured, gem-like grace of this humble seed floating on the ethereal, liquid transparency of filtered Irish H2O streaming from my tap. 

Be easy on the garlic (my granny used to put 12 garlic cloves in the pot for extra-challenging breath!)

for 4 people:

2 cups of lentils (from Eglouvi if you are lucky)

1 grated onion

3-4 garlic cloves
2 bay leaves

oregano

salt & pepper

1/2 glass of olive oil

1 sp. of tomato paste

1 vegetable stock
2-3 peeled potatoes (optional)
vinegar

Boil the lentils, strain and put back in the pot with water and all the ingredients except the olive oil, in medium heat. When the soup starts to boil add the olive oil and the stock. Taste it to see if it needs more salt. If it is getting thick add water.

30-40 minutes later, when the lentils are velvety and soft, sprinkle a bit of vinegar and serve with feta cheese and bread. 

Our Birthday, your present

BabogMoro turned 2 last August and we are dancing inside and out.  To celebrate, we are giving away  a vintage reccord of traditional Irish music released in 1963 and found in Charlie Byrnes Bookshop amazing reccords collection. A real rare find!

For your chance to learn what Irish jigs and reels are all about and win the reccord, follow these steps:

1. LIKE the BabogMoro facebook page here.

2. LIKE and share this photo here on your facebook page.

3. Tell us who your favourite Irish musician/band/singer is in a comment under this photo.

The Giveaway will be active up until the 30th of October 2013 at midnight. Double entries will be automatically ineligible. The winner will  be announced on the BabogMoro facebook page.

Τον περασμένο Αύγουστο, το BabogMoro έγινε δύο χρόνων και χορεύουμε μέσα κι έξω. Για να γιορτάσουμε, σας δίνουμε δώρο έναν δίσκο του 1963 με παραδοσιακή Ιρλανδική μουσική που βρήκαμε στην υπέροχη συλλογή του βιβλιοπωλείου Τσάρλυ Μπέρνς. Σπάνιο εύρημα!

Για να μάθετε τι σημαίνουν τα Ιρλανδικά "τζιγκς" και "ριλς," και για να κερδίσετε τον δίσκο, ακολουθήστε τα παρακάτω βήματα:

1. Κάντε LIKE στη σελίδα του BabogMoro στο facebook εδώ.

2. Κάνε LIKE και public share τη φωτογραφία που θα βρείς εδώ.

3. Πες μας σε σχόλιο σου κάτω από αυτή τη φωτογραφία, ποιός/α είναι ο/η αγαπημένος/η σου μουσικός/γρουπ/τραγουδιστής από την Ιρλανδία.

Ο διαγωνισμός θα είναι ενεργός μέχρι τις 30 Οκτωβρίου 2013 τα μεσάνυχτα. Οι διπλές συμμετοχές θα ακυρώνονται αυτόματα. Ο/η νικητής/τρια, θα ανακοινωθεί στη σελίδα του BabogMoro στο facebook.

Good luck!

Καλή Επιτυχία!

Luck Maith!

Summer wedding in Deutschland

Für mich, soll's rote Rosen regnen,
mir sollten ganz neue Wunder begegnen.
Mich fern, von altem Neu entfalten,
von dem was erwartet, das meiste halten.
Ich will..., Ich will...!

Happy reflections from a happy day.

From the Edinburgh days, striving to crack hard-nut Derrida, talking about Rilke, Tsanaklidou, and that cathartic melody of Jenseits der Stille on Sundays, to our "holiday exchange programme" between Berlin & Bassy after hours, Athens & Decadence, to the here and now. And the ever after.

For E & G the first song still reverberates in my ears.

xoxoxo