/ Banana pancakes* / 1 pear / orange juice with tap water / PG tips
Recipe for single serving pancakes:
2 tablespoons flour
What to do
Mash the banana with a fork (or mixer if you want). Add egg and flour. Stir until you have a smooth batter.
Heat a pan and grease with a bit of butter. Pour the batter and wait for bubbles to show, then turn the pancakes. Bake until golden.
Bali is afternoon naps and beach walks. Infinity pools and lazy mornings. Strong coffee and fresh fruit. Late night pool swims and peanut sauce on veggies. It’s dodgy bathrooms, power outages and stylish bars during sunset. It’s saltwater in your hair and chlorine on your skin. The smell of sunscreen and mosquito repellent. Old ceiling fans and surfboards mounted on scooters. It’s palm trees and dark storm clouds rolling in over the ocean. It’s learning how to drive a motorbike and sand between your toes.
It’s everything I thought it would be and more.
About a week and a half into my trip I was up late, doubting myself, doubting my choices, doubting pretty much everything that made me end up in a hostel in Melaka with 3 friends. I was supposed to have a great time, supposed to enjoy every second of it and yet, something held me back.
A long talk with an old travel buddy and a spontaneous decision later I was the proud owner of plane tickets that would take me to Bali. It was only for a week and I, of course, doubted that decision too, right away, but nothing could have been more right.
Bali healed my soul in a way I could not have anticipated. I was finally able to let go of everything that weighed me down. Stress I took with me from back home, stress from pressuring myself into doing as much as I could, seeing as much as I could in the weeks prior. I was finally able to catch up on lost sleep, let my body rest, let my heart rejoice in old and new friendships, lazy mornings in bed, massages on cliffs and afternoons at the beach.
The air smelled like frangipani and incense, the people were gentle and polite, the food healthy and light, and my life was suddenly healthier than it had been in a long time.
If all of this was possible in a week, I’m excited to see what could happen when I go back (because that is certain) and stay for a longer period of time.
Bali has completely enchanted my heart, body, and soul.
Finding an apt translation for Topfen (or Quark) is harder than one might think. Here’s what Wikipedia has to say about this, just to clear things up.
Moving on. It had never occured to me to add curd cheese to my porridge, until my Instagram feed was suddenly swamped with it.
So I thought “Heck, why not give it a try?”
And I did.
And it was glorious.
Curd Cheese Porridge (of your choice) Ingredients
1 portion of the porridge of your choice
Curd Cheese (I added about 1 table spoon per portion)
Fruit (I used one half of a Granny Smith apple)
What to do
Make the porridge as instructed. If you don’t have a ready made one you can always make it yourself by cooking up oatmeal and adding whatever fruit or dried berries you have. Nuts or coconut are also a nice addition.
Personally, I love the combination of coconut flakes, some ground nuts (almonds or hazelnuts), and dried cranberries.
You can cook it either with water or with milk. Personally I prefer milk, but that’s completely up to you (some recipes also say you can mix and add in water and milk. I haven’t tried that yet.)
Let the porridge cook until it reaches the desired texture. I made mine a bit thicker than usual because the curd cheese I add softens it up again.
Then add the curd cheese, stir until well combined and top of with the fruits of your choice.
I like to add a little bit of sugar.
It’s as easy as that and gives your regular porridge a totally new kick of flavour. I’m in love. Very much so.