Mel Howard | August 18, 2015
Soon I am going away, and I’m not particularly sure if I will be back.
This is exciting for a lot of reasons, but it also takes more planing than I expected.
I have lived here now for eight and half years and in that time have accumulated a collection of items that I now need to shed. Amongst my many beloved books and trinkets, there is the issue of my eternally stocked pantry.
My mother and hers before her are firm believers in having everything on hand. Up until now, this trait has served to mostly amaze my friends when they find themselves sponateously in my home around a meal time or inbetween a meal times, because I am absolutely always hungry, and despite minimal warning I am able to whip up almost anything they desire. Until now, it has been a fabulous habit. Until now, when I am leaving in seven weeks and I have more buckwheat flour and dried black beans then anyone could think to purpose.
I set myself a challenge to use only that which is left in my pantry, minus fresh produce of course, until I leave.
I made these cookies solely because they used Besan flour, which isn’t a particularly pleasant tasting flour and I bought a whole lot of it on an organic food binge a couple of months ago.
Lemon Ginger Coconut Cookies
125g icing sugar
150ml of grapeseed oil (maybe 10ml extra)
250g besan (chickpea) flour
1/2 tsp cardamon
1/2 tsp ground ginger
A pinch of salt
1 egg yolk
The juice and rind of 1 lemon
1/4 cup of coconut
1/3 cup loosely ground almonds
Mix all the ingredients except the almonds until the mixture forms a sticky dough and knead in the bowl for a good five minutes. Add a little extra flour or oil as needed. On a sheet of cling wrap spread the almonds and coconut and roll the mixture on top and into a log. Let it set in the fridge overnight, or just until it’s cold, it’s hard to cuts when warm. Line a baking tray with baking paper and cut the log into 1cm discs, squash the cookies down a little and bake in a medium oven (170-190 degrees) for 10-15 minutes or until dark brown. Let them cool on the tray otherwise they will break to pieces!
Coffee is one of my favourite things. That is all I feel the need to say about coffee.
1. Boil kettle.
2. Place heaped tablespoon of ground coffee in a one cup plunger.
3. Add a dash of ground cinnamon.
4. Pour boiling water over coffee and let that baby sit for five minutes while you soak up the smells of coffee and lemon and the strangely moreish, or if you are in my family, nawish (which I’ve just discovered is not actually a real word) combination of besan and grapeseed.
5. Sit in the winter sunshine with a gorgeous new release book and bask in the fabulous world.
My pantry, now a little lighter, gives me hope that I will in fact be able to repurpose the ridiculous collection of lovely things I own in search of possibly even lovelier things.
[ Credits: Words by Mel Howard, Illustrations by me. ]