In your memory, Dad
Sometimes, I go into the kitchen and prepare all the dishes that my father especially liked.
This usually happens when I think back to the simple days of old, when the food was much less sophisticated and much more delicious!
In your memory, Dad.
Spring chickens in grape sauce
300 g grapes
2 spring chickens
100 ml white wine
40 g sugar
A splash of olive oil
Salt and pepper
Preheat the oven to high, 250°C.
Rub the chickens with olive oil and season with salt and pepper.
Place in the oven for 30 minutes or until the skin is golden.
Meanwhile, sauté the grapes with the wine and sugar in a large skillet until slightly caramelized (8-10 minutes).
Remove the spring chickens from the oven and transfer them to a serving dish. Then pour the grapes and reduced sauce over the chickens.
Date and Nut Cookies
Makes 25 cookies
1 kg all-purpose white flour
400 g melted margarine (400 g)
1 cup oil
1 cup lukewarm water
1.5 cups sugar
20 g baking powder
20 g vanilla sugar
450 g date paste
1 cup coarsely chopped walnuts
1 tsp cinnamon
1 cup (80 g) powdered sugar, for sprinkling
Place the flour in a large bowl with the baking powder, vanilla sugar, margarine, eggs, oil, salt, and water and knead until the dough combines and forms a uniform ball. Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes.
Preheat the oven to medium, 180°C.
Divide the dough into four parts.
Roll each part out to a thickness of 0.5 cm.
Spread with a generous layer of date paste, sprinkle the paste with walnuts, and finally, sprinkle with cinnamon.
Roll up the dough into a cookie roll, seam-side down, and do the same with the other three parts.
Bake for 30 minutes, until the cookie rolls are still pale, not browned.
Remove from the oven, and wait for ten minutes or until the roulades have cooled down. Then slice the rolls into 3 cm-thick slices.
Generously sprinkle with powdered sugar.