Tahini Miso Cookies

Don’t like to use the word fusion, because it sounds like something futuristic and modern, but the idea behind tese cookies is that they use Japanese ingredients in a form that is not tipical for their cuisine, but very much adored here in Europe. These are sort of version of english tea biscuits and are ment to be minimal and simple but complicate with individual complexity of ingredients. For example – adding salt with miso. Because it’s creamy like tahini, and brings a kind of gentler, deeper saltness. Orange peel and ginger for the zing, to uplift the heavy, slobby grease of tahini. And sesame seeds as garnish on top are crucial, but have to be mildly roasted (not too browned, as they get bitter) in advance to bring the full nutty aroma.

I like to keep the list of ingredients to the minimum and not over complicate, but these have to have all this inside to be perfect. You should know these are not very sweet, only a hint of sweetness, so they fall in the adult cookie category. Pair them with genmaicha tea, it’s nutty aroma complements them really nice.


Tahini Miso Cookies

  • 1 cup rice flour
  • 1 egg
  • 4 tbsp tahini
  • 2 tbsp white miso paste (if you use stronger and darker miso paste use only generous 1 tbsp)
  • 3 tbsp maple syrup
  • 1/2 tsp baking powder
  • 4 tbsp olive oil
  • Orange zest from one orange
  • 1/2 tbsp grated fresh ginger
  • 1 tbsp sesame seeds, gently roast till you can smell the aroma

Preheat the oven to 200°C (400 F). Mix flour and baking powder separately from the wet ingredients. Combine both mixes, if to dry add a splash of water. Form into a ball of dough. You can substitute olive oil for butter, to get more shortbread like texture. If you used butter chill the dough for at least an hour. If using olive oil begin with forming the dough in small balls. Dip each ball in roasted sesame seeds and flatten the ball to form a nice even round cookie. Bake for 20 minutes.


Crescent Moods

I just recently watched Food Inc., fairly old movie, but the problematic didn’t get obsolete or changed in the mean time. There is an example in the movie that show how our society is dealing with problems, or let’s call them discrepancies. Feeding the cows with corn to achieve lower price of the meat. E.Coli outbreaks rise alarmingly caused by improper cow nourishment and the solution to this is to wash the meat in ammonia. Seems like all that we do is we are obsessively keeping the statistics, graphs and percentages on desired levels. The specified numerical thresholds which are labeled as good and correct.

When you look at the whole situation over of the charts and graphs, it seems barely logical and quite bizarre. A wast amount of energy, time and resources spent on keeping the system working in certain directions. For what, meat that is hardly a tissue, let along steak? Looking solemnly at numbers and desperately adjusting them to make the formula perfect. And this is happening on every aspect of our society – environmental policy, education, industrial production and health care. And we dare to call ourselves developed countries. Yes, it is amazing what we can achieve when we set our mind, energy and resources to reach goals.  That is the real goals, that improve and function in the society, not just keeping up the numbers. The progress line can’t be endlessly heading straight up into growth, harder, better, faster, stronger. Funny how we hear this words with positive connotation, when the reality is that not every growth is positive or for the better. And by strategically fine tuning one number, other markers collapse or rise over the allowed limits, and the vicious circle is spinning, with nobody enjoying the ride.

This seems to grand to solve on an individual level. And it seems so apparently logical that we should be functioning on a different level. Cycles are the ever occuring universal rhythm. It’s very easy to get caught up in the fuss over numbers and steady growth. Not necessarily bad, but know what the numbers are about and that progress looks like an oscillated amplitude. This way you can enjoy the crescent phases just as much as the peaked full moon.

Below is a recipe for no ordinary crescent rolls, which do not grow bigger in the oven. But this is how they are just perfect.


Crescent Poppy Seed Rolls

For the dough:

  • 1 cup rice flour +  more for rolling
  • 1 cup buckwheat flour
  • 1/4 cup flax egg
  • 1/4 cup olive oil
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 3-6 tbsp water
  • 3 tbsp water with a little maple syrup to glaze

Poppy seed filling:

  • 1 cup ground poppy seeds
  • 1 cup milk
  • 3 tbsp maple syrup
  • pinch of salt

There are accidentally vegan, if you use rice or soy milk. I have nothing against eggs, but this works for the days when eggs are missing in the fridge, also the flax egg gives great texture to the dough and a certain nutty flavour. Preheat the oven to 180°C (350 F). Mix all of the ingredients for the filling. Mix flours with salt. Add oil mixed with sugar and mix to flours into sandy mixture. Rub flax egg in the sandy mixture and gradually add water slowly. Mix, you will end up with sticky dough. Add a sprinkle of flour and knead to for a nice smooth dough ball. Roll out on well floured surface, cut and fill with filling. Finish by glazing them with water and maple syrup and sprinkle with poppy seeds. Bake for 25-30 minutes and cool out on the rack.



Gnocchi zen

Not so fast, don’t judge a text by it’s title. I see you, rolling your eyes thinking “another recipe transformed into a spiritual experience”.  I’m not getting too deep to the bottom of the pot but yes, cooking is meditative. Having mind focused on only one thing, without effort. Setting everything aside – the problems can wait, tasks can wait, even hunger can wait. All that matters is the process, getting it right, making sure it is as good as it gets. This is what meditation is all about, having being here at this very moment and yet feeling distant, disappearing for a while losing track of time.

These small sized dumplings are ideal for getting lost. No need to measure out the ingredients, simply observe and follow the texture. No hurry to keep the ingredients cold, fluffy,… Just working with the dough is the best of experience – like making a zen garden with sand and round smooth stones.

Filled cheese gnocchi with basil pesto.jpg

Sweet potato gnocchi filled with goat cheese:

3 cups of cooked mashed sweet potatoes (approx. 3 large potatoes)
1/2 tsp salt
2 eggs
6 cups rice flour
3  cups tapioca flour

1/2 cup goat cheese

Note: The amount of flour variates, depending on the wetness of the potatoes. Add it gradually when mixing with mash and egg, to get the right consistency of gnocchi dough barely holding together so you can shape it in gnocchi. This resoults in fluffiest gnocchi.

Mix mashed sweet potatoes with eggs in a separate bowl combine the flours and salt. Gradually add four mixture to potatoes. You will end up with soft dough, transfer it to a well floured surface, roll out and cut in 2×2 cm squares. Add small piece of goat cheese in the middle, wrap it up, seal the edges, roll a ball and flatten it just a little bit. Repeat till you have used up all of the dough.

Put the gnocchis in boiling water, cook until they start to float. Drain, add basil pesto and sprinkle with some pine nuts.


Fresh spring rolls with salmon

When it’s Asia hot, eat like Asians do. Here is a refreshing recipe for the heat, which allows you to stay away from scorching hot stove and oven.

Fresh spring rolls with spinach and salmon (2 persons)

  • 12 leaves of spinach
  • 7 leaves of green lettuce
  • few mint leaves
  • smoked salmon
  • 1 cucumber
  • 1 avocado
  • 10 rice papers

Soak rice paper in warm water for 30 seconds. Place on wooden board and begin adding the rest of the ingredients as a filling. See the folding instructions here.

Ginger dipping sauce

  • 2 teaspoons of grated fresh ginger
  • 2 tbsp od rice vinegar
  • juice from 1 lime
  • 1 tbsp olive oil
  • 1 minced chilli
  • 1 minced garlic
  • 4 tbsp water
  • sprinkle of salt and sugar

Combine all of the ingredients and stir until sugar dissolves completely.


Banana ice cream / Bananin sladoled

The “icanonlycookcoffee” extremely easy ice cream, which also does not require ice cream maker.

Banana ice cream with pistachios

Cut 4 ripe bananas with dotted peel, and freeze overnight. Put in a blender with 1/4 cup milk (can be regular, soy, rice,…) and 1 tbsp agave syrup. Sprinkle with crushed pistachios.

Bananin sladoled s pistacijami

Štiri fejst zrele banane, ki so že pikaste po lupini, nalomiš na kose in zamrzneš čez noč. Potem v mikserju ali s trpežnim paličnim mešanikom zmiksaš banane s 1/4 skodelice mrzlega mleka (lahko navadno, sojino, …) in žlico agavinega sirupa. Potreseš s pistacijami.