Not sure if I can give this one up…


The nothing new challenge which I embraced this year is asking for a sacrifice… a healthy one though… I will need to stretch…. and I am being literal here… because I need to start exercising more as otherwise I may end up not having anything to wear when the weather gets warmer and when I travel to the beautiful and warm island of Cyprus at the end of this month to visit my friend’s family. This is not going to be easy as I am one of those people who is more inclined to choose a book over a stretch. So quite a change is required from me in this department. And… there is this other weakness… cakes… I just really like baking them… and eating them too, of course. :) Do I really need to give them up? Is it not possible to lose weight and have a slice or two (or three ;)) of cake on Sunday? Sunday cakes – oh, this is something so ingrained in my Polish culture. This is what my family gathers for around 4 o’clock in the afternoon every Sunday – the 3C’s: cake, coffee, conversation. Giving up cakes is like giving up childhood for me… unimaginable. Is it the same for you? Is it easy for you to resist sugar?

This week I’ll be posting a recipe for a very easy poppy seed cake. Watch the space if you are a fan of baking. Sorry if you’ve just decided to give up sugar for Lent, you see, it’s time for you to learn that temptations are everywhere even in blogosphere ;)

Below is a photo of my first attempt at making cheesecake. It was nice but even for such a cake lover as me a bit too rich.

Cheese cake

6 thoughts on “Not sure if I can give this one up…

  1. Make BUGIE! Put a fountain of flour 200g. add one egg whole; 1/2 glass of Marsala or Xeres; some salt; one small spoon of Acacia honey; Work with hands until you have a hard elastic ball. Let it rest for 30 min then use the rolling pin (floured) and stretch the ball out untill you ‘ave a thin (1mm max) surface. Cut with a knife in 3cm long strips so you have lots. Heat min 250cl of olive oil in a small deep pan; when hot drop the ribbands one at a time fry each till golden; then drain each one on chicken paper – allow to cool, sprinkle pounded caster sugar (icing sugar) over all of them and serve with Asti Moscato. Engioy!


Would love to hear your thoughts...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s