Since I brought this dream that is Milola into reality, this recipe blog that we’re just starting has occupied my mind every minute of every day. Whatever I was doing, I was thinking of this in the background.
To start a business, to bring any dream into reality, takes an extraordinary amount of time and energy, and the ability to juggle a thousand urgent tasks at once. This often relegates important things to the backburner. The lesson in this, for me? Acceptance. Building anything meaningful takes patience and perseverance, creating a solid foundation to grow from, adding new layers as you are able to and doing so with endless creativity. Just like any good dish.
Patience, time, creativity. Things so natural to me when I’m in the kitchen, and yet they seem such a challenge in business. Life never ceases to show me what a sense of humor it has.
And then the day comes when you can finally add that ingredient that is going to turn that recipe into your signature dish. That’s exactly what I wish for this blog. A journal of how I think and feel in the kitchen. The perfect means to communicate Milola’s soul to you.
We are going to cook together, if you feel like it. We are going to create all sorts of gluten free recipes. Everything will be gluten free, of course, but we won’t stop at that. We are going to cook dairy free dishes, refined sugar free (you know there’s not refined sugar in our bakery), vegan options, paleo recipes, dishes with nutritious whole flours, plenty of fruit and vegetables. Just like we do every day at Milola’s.
My golden rule? If I don’t feel respect for an ingredient, it doesn’t make it into our kitchen. As simple as that. I discovered many years ago how important nutrition is, how inextricably linked to health it is, and the enormous responsibility that lies in cooking for others. I don’t take that lightly. When my nieces and nephews, and all the children coming into the bakery reach for a cookie, I want that cookie to nurture them. Sure, I know it’s going to satisfy the need for something sweet, for a little treat, but I don’t want that to happen in spite of their health. I want to contribute to making them healthier. That’s the base of everything we bake at Milola’s, and it will be the base of this recipe journal.
I would also like to cross the boundaries of sweet and savory. Explore different uses for one same recipe. We’ll talk about nutrition, and pairing flavors that naturally love each other. I’d like us to create a new language together, a new way of thinking about food that makes us freer in the kitchen, and allows our creativity to reach new heights.
I just love that this occasion coincides with the arrival of summer. I adore this time of the year for several reasons. First, it is the end of my hay fever (fellow hay fever sufferers, I salute you). But mostly because days are long and filled with light. That feeling that a well-deserved vacation is around the corner, whether it happens or not, puts us all in a better mood. Our step is lighter. We can end a long day at the bakery with a swim on the sea AND we celebrate the arrival of summer fruits. Cherries, strawberries, apricots, watermelon, cantaloupe, peaches, figs, prunes…The list is endless, and so are the possibilities.
So, let’s take the best that’s in season, and let’s bake a cherry clafoutis. It is such an easy, beautiful and delicious dessert. This one is gluten free, dairy free, and refined sugar free.
¿Shall we begin?
Preheat over to 180º, while preparing all of your ingredients. Line a baking dish with parchment paper, or grease with coconut oil. You can also use individual ramekins, or even teacups.
Rinse the cherries, and toss them in the maple syrup and allspice. I personally like the cherries whole, but you can pit them if you like. I just love the beauty of the dish with whole cherries.
Zest the oranges, and prepare the rest of the ingredients. Once ready, blend together the coconut milk, 75 gr. of sugar, the eggs, orange zest, flour, vanilla and salt. If you are using a Thermomix, mix for 35 seconds, at speed 5. And that’s it.
Put half the batter in the baking dish and bake for 10 minutes, or until the batter does not jiggle when shaken. Bring it out of the oven, and place the cherries with the maple and allspice into the batter. Since it is half-baked, they won’t move and your final dish will look stunning. Pour the other half of the batter in, and sprinkle the rest of the sugar on top. Bake for another 35 minutes, or until golden brown and set. The clafoutis puffs up during baking and slightly deflates as it rests, but that is just normal.