This will be my last lockdown diary. Today, cafés and shops are starting to reopen again, and life is slowly getting back to normal! Many people are walking by the sea every morning and evening. I find it quite overwhelming as it’s a walk I used to do daily before Covid-19 happened, and I’ve never seen that many people out and about! But it still feels so good to hear and smell the sea. So lucky!
First walk outside
You can read all about my first walk here. I’m so happy to be able to go stare at the cathedral again. Doesn’t matter how many times I’ve seen it, I still find it so beautiful!
We’ve had some rainy days during the past 2 weeks, so I’ve ditched sunbathing sessions for piano lessons. My flatmate bought a piano a couple weeks ago and I decided to have a go, I’m learning through Simply Piano app and it’s so intuitive and fun, I’m making progress quite fast!
I’m also taking the time to work on my business with Pink Flamingo Marketing: 6 Weeks to Confident Marketing course; and to improve my photography skills. Here are some shots I’ve taken last weekend. I love the vibe! What do you think?
I’ve also adopted some plants! I needed some greens in my bedroom so this plant is no sitting on top of my -broken- wardrobe and it makes me really happy to wake up and look at her (I feel like an crazy plant lady saying this). I hope I will manage to keep her alive! Her name is Pandemica (thank you Jana for the hilarious idea). I’ve repotted my cactus as well and I feel like buying more plants on our next market adventure!
Another addition to our home is this beautiful print of Cap Formentor by my dear friend Maja of Travel Palma. She will be releasing new prints soon (with sea views 😍). Contact her if you’d like your own Mallorca print!
Recipes of the week
- Cauliflower Nuggets
Easy to make and very tasty, it’s a great veggie alternative to chicken nuggets. You can find the original recipe video in French here.
– 100gr flour
– 30gr butter
– 50ml water
– 1 cauliflower
– Herbs and spices (thyme, paprika, garlic…)
Mix the flour, garlic, thyme, salt and paper and add the water little by little.
Cut pieces of cauliflower and dip it in the dough to have it all around the cauliflower piece. Then dip in breadcrumbs.
Cook in the oven for 15min at 230·C.
Melt the butter and add paprika: pour it on the nuggets and put back it into the oven for 10min.
- Tomato Cake
This might sound strange, but it’s my favourite childhood cake!
– 125gr of sugar
– 50gr of soft butter
– 50ml of water
– 125gr of flour
– 1 teaspoon of baking powder
– 2 tablespoons of tomato puree
– 2 eggs (white and yolks separated)
Mix all ingredients apart from egg whites in a bowl. Beat the egg whites and add to mixture. Pour in a baking tray and bake in the oven for 35min, medium heat.
- Crêpes with integral flour
As a typical French person, I love crêpes! These ones are only 3 ingredients: 3 eggs, 175gr of flour and 300ml of milk. You can also add a pinch of salt.
- Mushroom and truffle risotto
- Salmon tourte
Another of my childhood dish! This is easy and yummy!
– 2 puff pastry
– smoked salmon (1 packet 200/250gr)
– 150gr of soft creamy cheese with garlic and fine herbs (Boursin is the brand we have in France)
– 150 gr of fresh cream
– 150gr of grated Emmental cheese
– 1 egg yolk
Roll out the first dough. Place salmon all over it. Mix the cream cheese, fresh cream and grated cheese. Pour the mixture over the salmon, all over the pastry. Add the second dough on top. Weld the edges. Make a hole in the middle and brush egg yolk all over. Cook in the oven fro 35min at 180·C.
- Sun-dried tomatoes and olives bread loaf
We were finally able to find the fresh yeast at our local supermarket. We are petty happy with how our bread turned out!
– 500gr of strong white flour
– 15gr of salt
– 55ml of olive oil
– 20gr of fresh yeast
– 275ml of water
– 170gr of pitted and chopped black olives
– 55gr of sun-dried tomatoes
Mix all ingredients, apart from the olives and tomatoes, in a bowl. Be careful not to put the yeast in direct contact with the salt when they are first added to the bowl.
Knead until the dough is elastic, smooth and shiny. Leave to rise for one hour.
Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
Shape the dough how you want your bread to look like, sprinkle white flour lightly over the top and mark them with a cross.
Place them on a baking sheet land let it rest for one hour in a warm place.
Bake at 220·C for 30 minutes until golden-brown. Remove from the oven and cool.
I hope you’re having as much fun as I have in the kitchen!