There is a moment of calm at the point where a super tiring day ends and a sleepless night begins – that moment is this picture for me. Football buddies don’t need to have the same shoes or shoes at all. They don’t need to speak the same language. They don’t need to wear similar clothes. They don’t need to carry where they come from to the field – they need to simply carry who they are. They only need to have the same passion. They only need to discover the sense of rhythm, that works for them and their game. And that is the game that is in play, with a great sense of concentration between the two boys – the one of the right is my son, the one on the left is the little boy we met at Richmond Park, when we were playing there.
On that note of carrying who they are from within, here is one fruit that carries its depth of flavours in all bakes – Orange.
I did a batch of Semolina/Sooji Cupcakes with Kinu, which is a variant of orange but more intense in flavour:)
Here is the recipe for you to try out.
- 100 g unsalted butter, softened
- 1 tablespoon finely grated lemon rind/orange rind
- 1 cup sugar
- 2 eggs
- 1 1/2 cups semolina
- 1/2 cups wholewheat flour
- ½ cup milk
- add a little vanilla extract
- For the Kinu syrup (check the sugar in the syrup to ensure that when combined with the cupcakes it does not become excessively sweet) 1/4-1/2 cup caster sugar Almost 1/2 cup lemon or kinu juice, strained
Preheat oven to 180°C. Line cupcake tray with liners.
Using an electric mixer, beat butter, orange rind and sugar on high speed. Add eggs, 1 at a time, beating between each addition.
Stir in semolina, ww flour and milk.
Spread mixture into cupcake liners. Bake for about 25-30 minutes or until a skewer inserted into the centre comes out clean.
Meanwhile, make the kinu syrup: Place sugar, kinu juice and a little cold water in a saucepan over low heat.
Pour half the syrup over cupcakes by make tiny insertions to allow it to get absorbed. Let it stand for about 15 minutes and then serve.