On Monday we celebrated Alex’s fifth birthday with my own version of a South American tres leches, which I had a feeling he would love, because this year he didn’t want a chocolate cake (?!?) And to make him feel even more pleased, I put my health concerns on the side and I put some (natural fruit-colored) jelly beans around the cake to make it colorful, just how he likes.
Upon the little sugar addict’s request, I also made meringue kisses, just like the ones he saw on the cover of the Martha Stewart’s Living Magazine. To make sure I didn’t change anything, he said,”Mommy, but the same!” Poor kid, he knew I would modify something in the recipe. As they say in India, “same-same, but different.” I made them the same, but a different color – because artificial colors are not an option and because I couldn’t find a natural yellow or orange at Whole Foods, plus the red one they have was pretty expensive, so I juiced my own fuchsia. Beets produced the most vibrant and beautiful pink-purple color. When Alex saw them he forgot all about the yellow and orange.
Over the last couple of weeks, I have been eating and sharing a lot of sweet recipes. Unfortunately, when I overdose on sugar, my health gets compromised. So if I can’t make any sweet cakes, I’ll make different kind of cakes. Machamar is a Moroccan fluffy cake (pashtida in Hebrew) that my mother always makes. The basic original recipe is much more simple, but I like to play with it. It is an excellent vegetarian main dish. You can add all kinds of vegetables, like zucchini, leeks, peppers, sweet potatoes, or spinach – either mixed in, on top, in the middle, or on the bottom. Continue reading