Almond Spice Cookies

by Diana 

As much as my colleagues consider me a Gringe because I refuse to play Secret Santa or to wear a thematic-appropriate jumper every year, I truly love Christmas. My childhood memories of this season include the arrangement of the manger under the stairs of the house; wearing new stinging skirts which my mother had bought during the summer holidays;  crisp white sheets for the bedroom changed on Christmas Eve; an irrational fear of Santa Claus (linked to the idea of someone breaking and entry!), Barbies and pertinent accessories all over the living room and delicious, family-heritage-specific kitchen aromas, of course. Although as a child I valued receiving presents, I also developed a sense of giving from a young age. As soon as I got some autonomy around the kitchen and, with the acknowledgement that as a child I did not have any income and couldn’t rely on pocket money to buy presents (as it came from my dad rather than have genuinely earn it myself), I discovered a true sense of reward in taking the time to think and handmade something for the enjoyment and pleasure of others. That was translated mostly in the shape of cookies and, later on, stollen (my German sister-in-law’s recipe of course) as well as homemade Venezuelan Christmas bread. 

I have carried on the tradition of cooking to give for the last 25 years (!). This year I have made various cookies recipes to give away and to be grateful to people that have worked with me over the last 12 months. I am leaving you with the latest batch I did this week, hoping that in the making, you too could reflect on the true meaning of Christmas. 

© The Teaspoon

Spice & Coconut Tray

by Diana

Having a multicultural heritage comes with mixed and confusing cravings of dishes and ingredients. If it wasn't for my profession requirements of constantly ensuring my degree of consciousness is relatively healthy then I could easily question my degree  of sanity or wonder anxiously about hormonal imbalance. 

There are weeks during which I’ll fully embrace Latinamerican flavours. That often comes with vibrant music, colourful table props and a handful of chilli flakes and cornmeal. Other weeks I’ll be Middle East inspired, playing Aleppo instrumental sounds and flipping through the same old late 1940’s black and white photographs of my grandparents. Those days I’ll be topping up my dishes with za’atar, tahini and experimenting with harissa paste. I should say that the latter tends to dominate in accordance with my uneven genetic distribution. 

The recipe I leave you with today represents somehow a fusion of this combined heritage. The coconut brings all the warm tropical textures but the spice mix and pistachio nuts can simultaneously take you on a journey to exotic regions. I hope you enjoy the ride!

© The Teaspoon

Peppered Smoked Mackerel Pâté

by Diana 

One of my New Year resolutions was to avoid any food wastage in the household. Although this may sound like an apparent environmentally mindful driven behaviour, the determination is actually triggered by the food access restraint my family faces in Caracas -alongside the rest of the country, apart from the government officials, of course.  It’s sad to listen to my dad telling me that he is forced to change the ever traditional turkey based Christmas dinner as the price of the festive bird is the equivalent to 10 minimum wages –in relation to the currency rate in the black market. 

On reflection I realise that reducing food waste is nothing but my pain driven behaviour.

Strong emotions tend to activate change though and I feel I am constantly challenged to develop creative skills in the kitchen that would help me fulfil this goal and avoid unnecessary guilt. The recipe today is the result of the meticulous check I now carry out of 'the best before dates' in the products in my fridge, in a conveniently flavourful concoction. 

© The Teaspoon