Firstly, I would like to wish you a happy International Women’s Day! I must admit I felt a sense of joy this morning, as I was exchanging text message greetings with my friends in Croatia. A feeling of sisterhood, if you like! 🙂
This day used to be widely celebrated in Croatia, in the days of communism, so yes, probably all over the former Yugoslavia. The 8 of March. Everybody knew the date, everybody knew what it was. I remember there being shows put on for mums in my primary school, and I remember shopping for presents for my mum and gifting her. One year when I was 7, I had to dress as a peacock and perform in my primary school, in front of all the mums, teachers and other kids. The costume painstakingly sown together by my mum, of course.
The fact that the day was widely celebrated doesn’t, unfortunately, mean there is no discrimination of women in my home country. Croatia is still in large parts a patriarchal society, it pains me to say. Now that we’re a Catholic country, we no longer celebrate the 8th of March. There’s Mother’s Day (in May?), but Women’s Day is not celebrated in the same way.
I remember a particular scene from Ugo Betti’s poignant play ‘Il delitto all’isola delle capre’ (‘The Crime on the Goats’ Island’) where a daughter tells her mother how perfect she thought she was, how strong, standing there proud and tall, with the sun rays in her hair. (It sounds much better in Italian, I promise, though I can’t remember the exact quote now.) And the mother responds by asking whether she ever wondered how she really felt, what she really thought, standing there, proud and tall, with the sun rays in her hair. Mothers are women, too, no? People. Humans. Not defined by this one thing only.
So happy Women’s Day! And if you’re a woman, don’t let anyone anywhere ever tell you that you are inferior to a man because you’re a woman.
As soon as I saw tahini brownies over at Joumana’s, I just had to make them! And I did, within minutes of seeing the recipe. This is probably the fastest I’ve ever made a recipe after seeing it! Seen, made, eaten, photographed. A personal record. 😀
While photographing these brownies, I discovered that my under cupboard lights are perfect for food photography, soft and warm. It was like having a mini-studio! These were also the first food photos I shot in the fully manual mode, so a little milestone for me! Previously, I used aperture priority control, but this is much better! That’s my red splash back that you can see in the background in the photo below.
And what were they like? Perfect! Fudgy and crumbly, with a haunting nutty sesame flavour. The recipe calls for orange juice, and I used the juice of blood oranges, which have an ever-so slightly bitter, berry like flavour, less acidic than regular oranges. It worked a treat, and the end result had a fairly complex, bewitching flavour and gorgeously soft and fudgy texture. And did you know they are vegan?!
Tahini & Blood Orange Brownies
SOURCE: Maryline via Joumana
PREPARATION TIME: about 10 – 15 min
COOKING TIME: 20 min
SERVES: 6 – 8
- 100 g of good quality dark chocolate, preferably 70% cocoa
- 150 g of tahini (don’t forget to stir the jar before pouring)
- 150 g of plain flour
- 1 heaped tsp of baking powder
- 120 – 150 g of icing sugar (150 makes it fairly sweet, it’s up to you!)
- 150 g of freshly squeezed juice of blood oranges, around 3 medium but juicy oranges. (Joumana says you can also use a combination of rum and orange juice)
- Pinch of salt (optional, but I like adding it to cakes)
- Baking parchment for lining the tin (Joumana recommends it, and I agree. The brownies are very sticky!)
- Preheat your oven to 180 C, cut the baking parchment to fit your tin. I used a round, 25 cm tin.
- Break the chocolate into small, even pieces and put it in a large pyrex bow. Melt the chocolate in the microwave, or over a bowl of hot water. Either way, use low heat.
- Mix in the tahini and orange juice, add the icing sugar, and combine thoroughly.
- Sift in the flour and baking powder over the mixture and fold thoroughly.
- Line your baking tin with parchment, and pour the batter, spreading it as evenly as possible with a spatula. Bake the brownies for 20 min. Serve warm or cold, and enjoy!
NOTES: They are gorgeous! Possibly even better than my previous Spedilicious Brownies!
Next time, I’ll use less sugar, as 150 g was a bit too sweet for me. Also, I’ll try using different nut butters. Almond springs to mind! Hey, we can even try using white chocolate instead! How about white chocolate, almond butter and lemon juice (diluted with water), with pistachios? The creative possibilities are endless!
I know there’s not much difference between the these two photos, but I just couldn’t decide which one I prefer. What you think?