Yes, it’s nice to come back to this space and my word, it does seem like after an eternity. The hubby is back, and the kids are back at school too after two weeks of holidays. Although I was unwell for most parts of those two weeks, I guess I was not missed much by the kids…they and their dad had a lot of catching up to do. It all started with a very sore throat and fever, which upon consultation turned out to be a case of acute pharyngitis. Running parallel to this, there was also a skin infection which made made my already bloated face look like something out of a horror movie! But all that is behind me now and for the last three to four days, I’m back to my earlier self, even getting back to early morning runs and cycling.
Of course, although I haven’t eaten much, the cooking has been going on in full swing. But, I just didn’t have the energy to take a picture and write down the recipe. There have been many a time, during this period, when I sat at the dining table, and thought what a wonderful post a particular dish would make. But, that just did not happen… I’ll try to make it up for it…especially for you wonderful people out there who have been dropping by and wishing me a quick recovery-thank you ever so much. Nice to know someone is thinking of you when you’re down
The weather has also been very cheery, and we’ve been enjoying unbroken sunshine for quite a few days now…spring is truly here
It felt nice to get back to the oven yesterday, nothing complicated, just a few spiced and herbed cookies, which we lapped up in the evening.
They are very easy to make and great to snack on…the speed at which we emptied the container is proof
6 tblap of low fat natural yogurt
2 tblsp pf chunky peanut butter
4 tblsp of sunflower or vegetable oil
1/2 tsp crushed red chillies
1 tsp dried oregano
a pinch of salt+pinch of sugar ( skip this if the peanut butter already has them)
1/3 C rye flour
1/3 C wholewheat flour (atta)
1/4 tsp bicarbonate of soda
- Except the flours and soda, beat together the rest of the ingredients.
- Mix together the flours and soda and fold into the wet mixture. Do not over mix.
- Cover the bowl with a plastic wrap and chill for about 20 minutes.
- Pre heat the oven at 170 deg C and line baking tray with foil.
- Make 25-26 small, equal sized balls of the mixture and slightly flatten them. Arrange them in rows, slightly apart from each other.
- Place the tray in the centre of the pre heated oven and bake for about 16-18 minutes; they should be firm to the touch.
- Cool the cookies in the pan for a few seconds and transfer to a rack to cool completely before storing in an air tight container.
Lightly spiced with the nuts adding a nice bite, we absolutely loved them.
The speed at which they disappeared is proof of this