Skip to main content

Like Water for Chocolate

Laura Esquivels' first novel could have been a simple love story of two star crossed lovers. Instead, Tita and Pedro become characters in something that's part fable and part fantasy. Set in Mexico, and published in monthly instalments, the novel has a chapter for each month of the year.

Because so much in Tita's life in linked to the kitchen and the food she cooks, every chapter starts with a recipe. The dishes may look ordinary at first glance but their effect on the book's cast is nothing short of magical. With every passing month, the book's magic draws you to Mexico and its strange ancient traditions.

So much in the book is linked to weddings that I decided to bake Mexican wedding cookies in honor of the book.



Also called snowballs, these are really gorgeous cookies. The recipe comes straight from Lottie & Doof, although I replaced pecans with walnuts. As a quick recap, toast 1/2 cup walnuts and chill them. Measure out 1/3 cup icing sugar and use 2 tbsp of that to mix with walnuts. Grind the walnuts+sugar finely in a processor.

Beat 100 grams softened butter with the remaining sugar. Add 1/2 tsp vanilla essence and mix it in. Add the ground walnuts, mix well and then add a cup of plain flour. Mix everything until thoroughly combined. Roll into 1-inch balls, place on a baking sheet lined with parchment and bake in an oven preheated to 170C for 15-20 minutes (or until the cookies get to light golden).

Let cool completely, then sift icing sugar all over the cookies.

If you'd like to see more Mexican treats, head over to the book club for other members' take on the book.

Comments

Anonymous said…
They do look like snow balls! So pretty! :)
notyet100 said…
Will look for this book :) cookies look delicious
Unknown said…
These look adorable! I've always wanted to try these cookies :D

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are