In a spring that so quickly gives us a beach day as, in the next one, puts us back looking for socks again, I took advantage of one of the good days to make a fresher dessert, a tiramisu ice cream cake, with layers of cream and mascarpone cheese ice cream interspersed with Ladyfingers soaked in coffee. Light and dark, like the keys of a piano. I used the same basic recipe that I use when I want to make an ice cream without using a machine, cream and condensed milk, and I added the tiramisu’s own flavors: mascarpone cheese, cocoa powder and, of course, Ladyfingers soaked in warm strong coffee. It’s actually very simple and you just need to have a mixer standing by, if you don’t want to whip the cream manually. Start with half a liter of heavy cream and a can of condensed milk and then add any flavors you like. In this recipe I reduced these quantities a bit because I was still going to add the mascarpone cheese. I made strong coffee, how it is suposed to be, and quickly soaked the Ladyfingers. Ladyfingers retain a soft texture when frozen, but if they are full of liquid they will be just like ice. It’s a good dessert to make these days when we don’t want to spend too much time in the kitchen. There are places to go, friends to meet and the warmth of the sun to enjoy.
This soup is laborious because it requires peeling the beans twice: the first to remove them from the pods and the second to remove the outer skin. However, all the work and effort involved in preparing this fava bean soup are, in the end, rewarded with a delicate soup, both in taste and color. Garnishes are optional but I recommend that you do not ignore them. The crispy fried onion, the slightly salty feta cheese and the freshness of the peppermint transform a soup that is very simple in its genesis in a harmony of different flavors.
Mia Couto, a Mozambican writer, said “Cooking is not a service. Cooking is a way of loving others.“. There is, in this sentence, the idea that we cook for someone else: a loved one, family, friends and so we put care and affection in what we do and spend our time with pleasure. Because I’m used to, and love, cooking for someone else, whenever I have to cook for myself I feel a little bit lost and think it’s not worth the effort. Therefore, I usually just eat a soup, sometimes I make a sandwich, but very rarely I cook from scratch. However, this time I wanted something different and this quinoa salad with the spring snow peas was a delicious alternative to the usual bowl of soup. Moreover, although I’ve ended with two small pots and a frying pan to wash, it is so simple to put together that I didn’t even thought I was cooking just for myself. This isn’t even an actual recipe. It’s more of an idea about putting together some good ingredients and having a nutritious, comforting lunch, or dinner, on the table in only 20 minutes.
This week I should be publishing another recipe, something savory in which fava beans would be the star. But a relatively serious episode of allergic rhinitis, I suspect related to the fact that I live on a street lined with jacaranda trees in early spring, has led to the fava beans still standing on the kitchen counter waiting for inspiration and respiration, because without the sense of smell there is no cooking. I therefore anticipated next week’s recipe which, by a strange fortuity, was already made, photographed and written; and quietly waiting for her turn in the blog’s server.