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.
I grew up watching my dad eat handfuls of pistachios at a time, but I never associated them with cooking. I think the first time I actually made something with the beautiful green nuts was this granola. But since then, I never thought of actually cooking with them until we went to Italy this past July. In Sicily, pistachios are in everything: savoury pasta dishes, sweet cookies, and best of all, gelato. I have no shame in saying that it was a requirement to get gelato every night after dinner. There were so many flavours to try and there is really nothing that compares to eating good quality gelato, in a handmade cone, walking the streets of Europe.
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.
I’m officially obsessed. I saw this recipe on My New Roots and knew I had to make it right away. Why have I never thought of chocolate granola? I have certainly put chopped chocolate into my granola before but I really haven’t made the wet part of the granola recipe chocolatey. Let me tell you, this has revolutionized my granola universe! I knew that when I was making it and the wet mixture smelled and looked like brownie batter, I was in a good place. I was in an even better place knowing that there wasn’t even anything particularly unhealthy in the recipe: coconut oil, maple syrup and cocoa powder, how can you go wrong?