Today I have a recipe for you from March. I know, March was quite a time ago, but this week was exhausting. I took part in a charity run for the first time in my life. It was super stressful. When you are a girl who always runs the slowest showing up at an event like this is already a great achievement. But pushing aside all the internal and external talks was even harder. Dealing with questions how fast you run, how fast a normal person should run, Should you even take part if you slowing down the team (it was relay race)?
I know all the theory. Getting outside of your own comfort zone, running faster than you ever had, getting your first medal is all you should care about. So I will practice not saying “but” and just celebrating victories.
While making the challah I ran out of plain flour and needed to substitute it with spelt flour. I also forgot to brush it with egg wash and rushed to do so after 10 minutes of baking. That only proves that the recipe is great and will be easy on your mistakes.
That was actually the very first yeast bake in my new oven. It looks pretty awesome.
What is your latest little victory?
Makes 4 toasts
Recipe adapted from White plate
- 250-350g fresh chanterelles
- 1 Tbsp oil
- 1 Tbsp butter
- 1 shallot, chopped
- salt and pepper to taste
- pinch of smoked paprika
- 1/2 bunch parsley, chopped
- 2-3 Tbsp double cream
- 1 Tbsp lemon juice
- a few slices of your favourite bread, toasted
- freshly shaved Parmesan cheese, for serving