I knew it would be hard, but I did not know it would hurt so much. But it does. After a week of excitement, fun with my parents and brother and the party of the year – our vow renewing ceremony, the time came to say goodbye to a few close friends.
They came from all over Germany just for our party and of course to say farewell. We knew we would not be seeing a few of them for – well for a while. Although the word was not spoken, because who likes to say goodbye to dear, dear friends, we had tears in our eyes. With promises of seeing each other on Skype regularly, we knew it was just a deviation to make it stop hurting so bad.
Well after a merry week, last week saw us fall into a little pit of wistfulness. We’re clinging on to memories and in between packing boxes we can’t help but reminisce of all the wonderful times we had in Weimar. Tom has left to Essen to get acquainted with his team here in Germany. The Qatar team called yesterday – they need him soon – the project is going to start. So, he’ll be heading for Doha in a couple of weeks. Soeren and I – well we have 6 weeks to go!
And we’re clinging to those 6 weeks. My girlfriends are planning all sort of things to do before I go.
“We need to spend the last few weeks more intensive with you, Meeta!”
Aww shucks girls! Don’t make it harder than it already is! My chicas are the best and I am really going to miss them!
Today, I packed up my photo studio. All my props, colored papers, fancy napkins, lights, bounce and other items. I had to laugh though because it was exactly one year ago that Tom and Soeren surprised me with this wonderful gift for my birthday. My own photo studio. Tomorrow it’s my birthday again and I will be clearing up the last traces of my photo studio! Funny how just one year can change so many things.
I do remember my first birthday though. In Bombay and I was the princess and my mum the most gorgeous star.
Instead of cake I decided to celebrate with fruity brownies. Who can resist chocolate and fresh summer fruit. I am a summer girl with a bad chocolate habit and so this is just the thing I need on my day. Come on over and grab a piece!
Chocolate Raspberry & Peach Brownies
Printable version of recipe here.
100g bittersweet chocolate, coarsely chopped
250g fresh raspberries
2 ripe peaches, cut into cubes
80g all-purpose flour
1 vanilla bean, insides scraped
125ml + more oil
Pinch of salt
1 teaspoon baking powder
20g cocoa powder
100g almonds, coarsely chopped
- Pre-heat oven to 180 degrees C. Brush a square springform (20 x 20 cm)with a tiny amount of the oil.
- Melt the chocolate in a water-bath or a double boiler.
- Using an electric whisk, whisk eggs, sugar, vanilla innards and pinch of salt until thick and creamy – about 8-10 minutes. Then incorporate the oil and continue to whisk.
- Mix flour, baking powder and cocoa powder then sieve into the creamy egg mixture. Add the almonds and melted chocolate, then gently beat into a homogeneous mixture.
- Pour the batter into the springform and spread out the raspberries and peach cubes over the batter.
- Bake in the oven for approx. 25-30 minutes on the middle rack. Remove from the oven and allow to cool completely, then cut into equal squares – 5 x 5 cm.
While these brownies certainly will not last long a quick word – these will keep only 3-4 days due to the fruit. Store in air-tight containers, preferably in the fridge to keep them as fresh as possible.
These will put a smile on anyone’s face lucky enough to get their hands on these fruit filled chocolate brownies. For me they will ease some of that parting pain. The fruit keeps the brownies lusciously moist and the mix between the tart raspberries and sweet peaches against the bittersweet richness of the chocolate is pure bliss.
You might like these brownies from WFLH:
|Chocolate Mocca Brownies||Classic Brownies||White Chocolate Raspberry Brownies|
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