Since November I have this big project on my hands and my mind is busy 24/7 . It’s not in the exact stage of shouting the world what we are doing so, I’m going to talk about this exciting project in the future posts. Aside from the project I started working out again. My life seems planned and busy and I am loving the fact that I’ve been sorting out things well. It makes me feel accomplished. To give you and idea of my day here’s what I do;
Wake up at 6:45
Leave the house at 7:30
Work at 8:00
Lunch at 12:00
Off at 4:30
Back at home sweet home at 5:00
Change into sports clothes
Nike training aka. corridor fitness at 5:30 (watch TV while I work out)
Finish at 6:15
Watch a movie/ surf on the internet/ chat with Tarık
Feeling like a stone cold fortress of will and dedication till yesterday, Nigel Slater fired huge cannons balls at my castle. I was right in the middle of a minute plank session when his lovely TV series Nigel Slater’s Simple Cooking started. I am leaving you with my favorite combination of all times: Sweet and salty!!!!
I wanna try these real bad!
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
- Break up the chocolate and melt in a bowl over simmering water. Best left alone without stirring. When the chocolate is half-melted turn the heat off and nudge the solid parts into the melted parts, finishing it off using the residual heat.
- Spread the flaked almonds out on a baking tray, and toast in the oven for two minutes. Remove the almonds from the oven, sprinkle over some sugar and return to the oven for a further minute.
- When the chocolate is melted spoon little disc shapes onto the lined tray. While the chocolate is still warm, quickly scatter the almonds and pistachios over the discs. Sprinkle a little sea salt and maybe some crushed crystallised roses for colour.
- Chill the tray in the fridge for 15-20 minutes, softly pry your snaps away from the paper and serve.