There are a bunch of foods that are perfect blank canvases, that you can make over and over again using the same base recipe and technique and it never gets old. I am sure that applies to a lot of dishes, but when I think of that blank canvas, I think of ice cream and bread. It’s not like I have an endless supply of homemade ice cream and bread on hand, but when I am in a creative rut and I think of random flavor combinations (particularly ones that lend themselves to sweet dishes), I can usually turn them into an ice cream or bread creation. So, when I couldn’t get apricots and almonds out of my head for the past couple of weeks, I decided it was time to take the plunge and make something already. Here it is: Apricot Almond Bread.
I actually have no idea when I first heard of hermit cookies. I’m not even sure I have tasted them before making this batch, so I can’t vouch for their authenticity (but I can vouch for their deliciousness). From what I have read, hermit cookies are characterized by the spices and dried fruit that are included in the cookie, reminding me very much of these scones, which I can’t get enough of. When I think of hermit cookies, I always imagine a little hermit-like creature snuggled away somewhere in a snow-blanketed, enchanted forest eating these warming cookies. However, take note that there is absolutely no indication that this image has anything to do with the name of the cookie. It’s just my imagination running wild.
My freezer contents ebb and flow. I find that because our freezer isn’t so big, I have to intermittently stop myself from making freezable goods so that we can actually make our way through what is already there. At the moment, I am definitely in an ebb stage so I am free to make some stuff to hide away for a lazy day. One of my favourite things to have in the freezer are scones that you can have on hand for a special weekend breakfast. They taste just as good from the freezer compared to when you bake them straight after making them and even though they take some time to bake, you get a delicious pastry breakfast without any work, other than turning on the oven, in the moment.
When I’m trying to get out of a cooking rut and make something different, the most helpful thing for me to do is try and think of a cuisine that I am not used to cooking. The other week, we bought some fish with the intention of making fish curry, which I never got in the mood for. Luckily, I thought that moroccan style fish, with a hearty quinoa salad sounded absolutely delicious instead. I hardly ever eat or cook moroccan food. I am not sure why because the flavours are definitely something that I am attracted to. To be honest, I didn’t really have a clear picture of what moroccan food was before I went there a couple of years ago.