I want to tell you today about the force of habit.
My mom hated cleaning. I inherited this reluctance. But, in this our no-tidy home was one place where everything was always in order. And this place was a bookcase. Actually, a lot of bookshelves, spread throughout the apartment.
Fiction proudly flexed on most of these shelves. On their own were detective stories, little black books with white dachshund or key.
History books and biographies, in the opposite corner of the room, were flexing proudly painted ridges. Nearby collections of essays. Above the desk, on several narrow shelves, their home had the dictionary, atlases, encyclopedias. Everything had its place.
A small niche had also books related to kitchen magic. “365 dinners” by Ćwierciakiewiczowa and notebooks written with several handwritings. Books about the preserves and a notebook with a million ways to preserve cucumbers. And between the “Home-made wines and vodkas” and “Home plant care” was always a book with the charming title “Second flowering of plum trees miracle”. I always thought it was a fantastic title for a book about wine production.
And so, three times a year, I took out books from the shelves, dusted them, re-arranged them on the shelves. I loved it, I’ll tell you quite frankly. But also unlike the cooking, I was not very interested in preserves or “production of home-made wines and vodkas”. And never occurred to me to look into any of the books standing after the “Hungarian cuisine”.
Only after the death of my mother, I took on cataloging books to decide which I will take for myself, and which I will give over. I looked into “Miracle…”. And a miracle happened.
Instead of a series of recipes on wine, spirits or description how to take care of plum tree, I found myself in the middle of a fairy tale. Or rather a fairy tale under the sign of cloak and dagger, where, between duels, love affairs, divine intervention, flowering plums, grew romance.
I do not know if I would recommend you this book, it’s quite naive story, but beautifully told (and with fantastic explanations by Dr. Tadeusz Żbikowski). But… for years it did not occur to me to look beyond the cover.
And I wonder how many similar omissions I made through my life.
There will be no moral. 🙂
I’ll go smoothly to present you the banal, but unusual yeast roses with zucchini and herb cream tofu cheese.
1 large zucchini
1 teaspoon salt
1 cup warm water
30 g yeast
0.5 tsp of sugar
0.5 tsp salt
40 – 50 dag of wheat flour (or fine grounded spelt)
3 tablespoons coconut oil
100 g tofu
2 tablespoons of mixture of green herbs – basil, oregano, thyme, rosemary, savory, tarragon
1 teaspoon green pepper (I’ve used a mixture of green pepper and fenugreek seeds)
0.5 teaspoon salt (this may not be needed, depending on tofu)
1 – 2 tablespoons milk plant
1 tablespoon lemon juice
- All the ingredients (aside salt), mix to a smooth paste. Taste, if salt is needed. Let stand in the refrigerator.
- We wash the zucchini, cut into slices (do not peel).
- Salt dissolve in water, sliced zucchini translate into salt water. Let stand for 30 minutes.
- Then drain off the zucchini, gently dry.
- Yeast and sugar dissolve in water. Add 2 tablespoons of flour. Mix. Let stand in a warm place for approx. 15 minutes.
- Gradually add flour, knead the dough. When it starts to move away from the bowl, add coconut oil and knead the dough again.
- The dough does not need to rise.
- Form dough long (approx. 30 cm) strip. Add herbal cream cheese on whole strip and arrange the sliced zucchini, so that approx. half a slice protrudes over strip of dough.
- Then wrap the strap, forming a rose. Translate into molds for muffins.
- Repeat until you have dough, zucchini and cheese.
- Warm up the oven to 180C (356F).
- Roses bake approx. 30 – 40 minutes.
Serve as addition to spicy foods – soups, stews.