Try this: Yogurt with marzipan, poppy seeds & walnuts

Try this: Yogurt with marzipan, poppy seeds & walnuts | in Whirl of Inspiration

I have news for you, brilliant news! I may disappeared for a while from the face of the internet, but I returned with (delicious) discoveries. Take, therefore, a chair, sit down and listen to me very very carefully. I have for you a perfect-to-the-moon-and-back recipe. Well, it's not exactly a recipe, but a more how-to mix-3-ingredients kind of fancy description. When you purchase the ingredients and you try it, come back to discuss your experience. [...] Isn't the whole world's love in a bowl? Christmas in edible form?  It is, right? I know I know, with what do you think that I survive the past weeks?

Try this Yogurt with marzipan, poppy seeds & walnuts | In Whirl of Inspiration

Ingredients (for 2 servings):

:: 500 gr. greek yogurt

:: 1 tbsp marzipan paste

:: 1 tbsp of poppy seeds

:: walnuts
 

 

Procedure:

Add about 2 tablespoons of yogurt and the marzipan paste in a small saucepan. On low heat (don't the yogurt overheat or boil) dissolve the paste really well. Then add the rest of the yogurt and the poppy seeds. Last but not least, sprinkle with walnuts.

It can be eaten warm or cold, with oatmeal or not. Whatever you want. 

Bon appetite!

If you still have a sweet tooth, check this easy-peasy baked brie with strawberries and walnuts.

Credits | Author & Photography: Debbie Kortes

3 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Tea biscuits with persimmon and chocolate flakes

Tea biscuits with persimmon and chocolate flakes.jpg

The other day I was going through a farmers market in our neighborhood, I saw some persimmons and I felt (a lot) nostalgic for the Greek warm autumns and their juicy fruits. So, I definitely had to do something with these persimmons.And since, here in Amsterdam, I am a self-proclaimedambassador of every flavor of teas, I thought that it would be nice to make some persimmon biscuits. Because, we all know that the tea-biscuits combination is a love at first site.

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Ingredients (make 20-22):

:: 250 gr. of raising flour

:: half of the baking powder portion

:: 50 gr. butter

:: 2 persimmons

:: 50 gr. chocolate flakes/sprinkles

:: 100 gr. brown sugar

:: 1 egg

:: a little cinnamon

:: 1/4 teaspoon salt

Procedure:

Peel the persimmons and chop them finely. In a bowl mix all the ingredients (except the flour) to create a uniform mass. And then slowly add the flour. Your dough should be neither too damp, nor too dry. Allow it to stay for half and hour in the refrigerator and at the same time preheat the oven to 150 °C.

Make small balls and press to make them flat. Place them on a baking pan, covered with baking sheet and bake them for 10' at 150 °C and for more 10' at 180 °C to become even more more crunchy externally.

Make a big cup of tea, roll under a blanket, sprinkle the biscuits with a little more cinnamon and enjoy them while warm!

For more recipes, you can find all of them here and choose one depending on the ingredients or type of meal you want. Happy cooking! :)

1 Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Strawberry & Walnuts Baked Brie

Strawberry & Walnuts Baked Brie Recipe

So the other day I made these superb cheese, mushroom & rosemary crackers and instead of eating them all bare. I had to find for them an appropriate topping. The answer for this is one and only one; cheese and fruits. Yeah I am that predictable. So, I tried strawberries and walnuts baked brie and it was gone in minutes.

Strawberry & Walnuts Baked Brie Ingredients for Recipe

Strawberry & Walnuts Baked Brie (for 1 person)

Ingredients:

:: 200gr of brie

:: 1/4 cup of walnuts

:: 1/2 of chopped strawberries

:: 1/4 tsp chopped (fresh) rosemary

:: a little ground salt and pepper
 

Procedure:

Preheat oven to 250°C.

Mix walnuts, strawberries, rosmary, salt and pepper in a bowl. Squash the strawberries a bit and let the mixture stay for the aromas to mix.

Place half of the mixture on top of brie. Flip & repeat.

Bake for 5-7 minutes, until it's nice and oozy. Serve along with your crackers.

To answer: "Can I eat the white skin, which surrounds brie?" - Yes, you can, cause it's an edible mold. The skin is formed naturally by molds and bacteria on the surface of the cheese. It starts out as fine white hairs and grows to what the French call 'poil de cha't, or cat fur. The fur is then rubbed off, and underneath is a thin rind encasing the nearly fluid interior of the brie. The rind protects brie from the air and delays drying and loss of flavor. If you remove the rind, you should eat the creamy center within a day or so.

Whether you eat the rind or not is up to you, some people do like it, others don't. The rind has a rather tangy/earthly tasting, and some people think it is the best part of the brie. A brie's rind should feel firm and silky, not hard and crusty, and can be eaten alone or mixed on the bread with the cheese.

Strawberry & Walnuts Baked Brie Recipe
Strawberry & Walnuts Baked Brie and rosemary and mushroom crackers

Bon appétit!

5 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

3 Ways for a Cool Refreshment

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This summer although it comes to its end was good. Basically, was veery good for me. It was hot as hell too. As you already know, I made sure to say it several times through my summer posts, I kinda hate the extreme heat. My body protests and the only thing that I can do is sit in the thick shade of something and drink something cooling.

 

Oh and here 3 of my favorite refreshments: 

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Spicy Watermelon Juice (for 2 servings)

Ingredients: 1 small watermelon, sweet paprika, ginger, pepper, honey, ice cubes

Once you cut and clean the watermelon from its seeds, put it in the blender. In a glass add some ice cubes, half a teaspoon honey, 5-6 shavings of ginger, 2 pinches of sweet paprika and a little ground pepper. Take a straw and you are ready to enjoy!

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Water with lemon, blackberries and mintspearmint

(What's mintspearmint? Well, it grows in our yard and it has a mild mint and spearmint flavor. It's genius! If you don’t have this exceptional ingredient, you can add both mint and spearmint or you can choose)

Ingredients: Water, ice, blackberries, lemon, mint and/or spearmint

In a glass with ice add water and in mint and/or spearmint, which you have cut and hit slightly in the mortar. Then add 2-3 thin lemon slices and 1-2 blackberries after drilling them through. Voila, your infused water is ready!

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Blackberry and raspberry smoothie (for 1 serving)

Ingredients: 1/2 cup milk, ice cubes, 1/4 cup black berries, 1/2 cup raspberries

Put the blackberries, the raspberries and milk in the blender. Then pour it into a glass with ice and voile !

 

The summer may comes to its end, but the heat may stay a little bit more, so tell me which are your favorite refreshments?

 ❤

13 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Paul: Boulangerie - Patisserie

Athens' store vs. the first shop in Lille, France

Athens' store vs. the first shop in Lille, France

Κατά την τελευταία μου επίσκεψη στην Αθήνα για χάρη της συναυλίας του Morrissey δεν θα μπορούσα να μην επισκεφτώ τον φούρνο Paul

During my last visit to Athens for the sake of Morrissey’s concert I could not visit the Paul  bakery .

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Inside the first shop in Lille

Inside the first shop in Lille

Το πρώτο καλό γεγονός με αυτό το μαγαζί είναι η βιτρίνα του, στολισμένη σαν τον αρωματισμένο ακριβό μπουφέ μιας δούκισσας με χρυσές μπούκλες και ροδόχρωμο δέρμα. Ναι, είναι λίγο τσιμπημένες οι τιμές του για φούρνο αλλά η γαστρονομική εμπειρία αξίζει τον κόπο. Οπότε ήδη έχεις σπρώξει την βαριά πόρτα και βρίσκεσαι στο εσωτερικό. Με μια ατμόσφαιρα που σε μεταφέρει κάπου στην γαλλική επαρχία, σε έναν μικροσκοπικό φούρνο με ξύλινη ρουστίκ διακόσμηση, ασπρόμαυρα πλακάκια (oh so chic!), στοιβαγμένες μπαγκέτες, μπαγκετίνια, φρατζόλες κάθε λογής πάνω στους πάγκους και με μια γυάλινη προθήκη που φιλοξενεί έναν φίνο αλμυρό και γλυκό κόσμο και ενσαρκώνει το όνειρο κάθε γαλλικής πατισερί.

Μπαγκέτες με γέμιση από ψητό κοτόπουλο μέχρι φέτες αβγού, σολομό, σαλάτα ή και μπέικον. Αποκορύφωμα η ψητή μπαγκέτα με κοτόπουλο, μοτσαρέλα, λιωμένη παρμεζάνα και μπεσαμέλ. Πανέμορφες κις Λορέν και από σαλάτες ότι τραβάει η όρεξή σου. Τάρτες λαχανικών να αστράφτουν από περηφάνια και γλυκές τάρτες να κορδώνονται με ζήλο. Ταρτάκια σοκολάτας, αφράτα εκλεράκια με ολόφρεσκη κρέμα και φραμπουάζ και πολύχρωμα macarons. Πρέτσελ, φουσκωτά ντόνατς γεμάτα ή μη με σοκολάτα. Και φυσικά το διάσημο γαλλικό pain au chocolat και τα τραγανά, γοητευτικά αρωματικά κρουασάν (σκέτα, με αμύγδαλο, γέμιση κρέμας ή σοκολάτας κτλ). Το μενού αλλάζει από breakfast σε lunch και tea και προσαρμόζεται ανάλογα με τη στιγμή της ημέρας και οι επιλογές είναι τόσο πολλές που θα ευχόσασταν διακαώς να είχατε λίγο παραπάνω χώρο στο στομάχι σας. Γιατί η μια  γαστρονομική απόλαυση  ποτέ δεν είναι αρκετή.

 

The first good fact with this shop is it’s shop window, which is decorated like the expensive scented buffet of a Duchess with gold curls and pale skin. Yes, it’s a little pricey for a bakery, but it’s way worth it. So you've already pushed the heavy door and you are inside. With an atmosphere that travels you somewhere in the French countryside in a tiny wood bakery with rustic decor, black and white tiles n the floor (oh so chic!), stacked baguettes, loaves of all sorts over the shelves and a glass counter, where you can find a whole new fine salt and sweet world, a glass counter that embodies the dream of every French patisserie.

Baguettes filled with grilled chicken, egg slices, salmon, salad or bacon. The masterpiece is a baguette with grilled chicken, mozzarella, melted parmesan and bechamel. Beautiful quiche loraine and salads that pulls your appetite. Vegetable tarts that shine with pride and sweet tarts prance like no one else. Chocolate tarts, fluffy eclers with fresh cream and framboise and colorful macarons. Pretzels, lovely donuts filled (or not) with chocolate. And, of course the famous French pain au chocolat and crisp, charming aromatic croissant (plain, almond, chocolate/cream filled etc.). The menu changes from breakfast to lunch and tea and there are so many choices that you would just wish to have a little more space in your stomach. Because only one culinary delight is never enough.

Macaron framboise - tarte aux cerises (a.k.a. cherry pie)

Macaron framboise - tarte aux cerises (a.k.a. cherry pie)

Καθώς είμαι πολύ αναποφάσιστη και με μια ιδιαίτερη κλίση προς τα αλμυρά φαγητά και συν τις άλλοις  κάτσαμε στο μαγαζί (γιατί να το πάρεις στο χέρι όταν δεν βιάζεσαι και μπορείς να απολαύσεις το γεύμα σου σε έναν τέτοιο χώρο; ) διάλεξα ένα croque σολωμού. Ψημένο ψωμί με γέμιση σολομού και δροσερή σαλάτα μαρουλιού και για τον συνοδό μου ένα εξίσου απολαυστικό πιάτο σολομού με λεπτομέρειες που το μυαλό μου αρνιόταν πια να συγκρατήσει.

 

As I am very indecisive, have a special bias towards savory dishes, and plus we enjoyed our meal in the store (why have it take away, when you aren’t in a hurry?  ) so I chose a salmon croque. Baked bread stuffed with salmon and fresh lettuce salad and for my companion an equally delicious dish with salmon. Unfortunately my bran refused to hold any more details. Mind blown in Paul.

Salmon croque

Salmon croque

Salmon something delight

Salmon something delight

Όσο για την επόμενη φορά υπάρχει ένα Quiche aux Legumes (με μαλακές πατάτες, ντομάτα, μελιτζάνα, κολοκυθάκια, βασιλικό και κρεμμύδι, όλα σε ένα υπέροχο κρέμα αυγού με μια υπέροχη αφράτη κρούστα) και ένα Chaud Saucisse (η ψητή μπαγκέτα με ζουμερό κοτόπουλο, μοτσαρέλα, λιωμένη παρμεζάνα και μπεσαμέλ που λέγαμε πριν) που λιώνουν για μένα. Ήταν έρωτας με την πρώτη ματιά σίγουρα.    

Με μυρωδιές που σου σπάνε την μύτη, γεύσεις πλούσιες και διαφορετικές, πιάτα που φτιάχνονται μπροστά σου, κόσμο να έρχεται σε δόσεις (την μία 15 άτομα περίμεναν στην ουρά εμποδίζοντας την πόρτα να κλείσει και την άλλη στιγμή είμασταν μόνοι μας), ευγενικούς πωλητές είναι σίγουρα μια αλλαγή από τους παραδοσιακούς μας φούρνους και ένα μέρος που θες όπως και δήποτε να (ξάνα) πας. Κι ας έχει λίγο τσιμπημένη τιμή (υπολόγιζε 4-6 ευρώ το άτομο).

 

As for the next time there is a Quiche aux Legumes (soft potatoes, tomatoes, eggplant, zucchini, basil and onion, all in a great egg cream with a lovely fluffy crust) and a Chaud Saucisse (the juicy grilled baguette with chicken, mozzarella , melted parmesan and bechamel that I was telling you about before) that have a crush on me. It was love at first sight for sure.

In a nutshell: With rich and diverse flavors and scents, everything made fresh on site, people coming in batches (one moment there was a row of 15 people that could barely fit through the door, the next we were alone -weird), polite sellers this is a change from our traditional Greek bakeries. Definitely it’s a place to visit (again and again and again). The truth is that it is a little pricey for a bakery. Expect to pay between 4-6 euros per person.

{ Paul Boulangerie – Patisserie,  Πανεπιστημίου 10, Σύνταγμα/ Panepistimiou 10, Syntagma - Τηλ. 210 363235

Ώρες: Δευτέρα-Σάββατο 07:30-21:30, Κυριακή κλειστά

Hours: Monday-Saturday 7:30 to 21:30, Sunday closed}

Chaud Saucisse  - Quiche aux Legumes

Chaud Saucisse  - Quiche aux Legumes

Bon appetit!

6 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Nutella sandwiches

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♫  Sesame Street: Cookie Monster Sings C is for Cookie

Nutella Sandwich Cookies, makes 10-12.

Ingredients: 1/2 cup softened butter, 1 cup granulated sugar, 1/4 cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 2 cups flour, 1 teaspoon (aluminum-free) baking powder, 1/2 teaspoon salt and plenty of Nutella.

Cream together the butter and sugars, stir in egg and vanilla. Now mix in flour, baking powder and salt until just combined. The batter should be crumbly and you will probably need to use your (clean) hands to combine it a bit more to form a dough ball. Cover in plastic wrap and place in the freezer for 20 minutes.

Now form into small round disks, about 2-3 inches in diameter and uniformly thick. You want your cookies to all sort of match each other in size because you will be placing one of top of another to form sandwich cookies. Bake at 200-250°C   for 15-18 minutes(the time and the temperature depend on the type of your oven), allow to cool completely on a cooling rack before adding filling. Once cool, spoon a couple of tablespoons of Nutella on one cookie and place another on top. Devour, and don't apologize.

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4 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!