Pastissets Integrales de Espelta, Almendra y Boniato
Ingredientes
(Salen 24 pequeños pastissets)
Para la masa
175 gramos de harina integral de espelta
75 gramos de harina de almendras
60 gramos de manteca de coco
2 cucharaditas de esencia de almendras
75 ml. de agua
Para el relleno
500 gramos de boniato pelado y troceado
agua filtrada para cocerlos
1 palo de canela
1 piel de limón
2 cucharadas de sirope de agave
Elaboración
Cocemos los boniatos junto al palo de canela y a la piel de limón apenas cubiertos de agua hasta que estén tiernos. Los escurrimos, apartamos el limón y la canela y los trituramos con un tenedor mezclados con el sirope de agave. Dejamos enfriar por completo.
Mientras tanto hacemos la masa de los pastissets mezclando todos los ingredientes, debe quedar una bola que no se pegue a los dedos, si es necesario añadiremos algo más de harina. Dejamos reposar tapada al fresco durante media hora antes de elaborar los pastelillos.
Estiramos la masa entre dos capas de film, la cortamos con un disco metálico (valen los aros de servir), los rellenamos con una cucharada de boniato y los plegamos en dos al modo empanadilla.
Depositamos nuestros pastissets en una bandeja de horno y los cocemos durante 30 minutos a 180 grados.
Consideraciones
Es una versión 100% vegetal y sin azúcar de los pastissets valencianos. Tienen alguna licencia más como no añadir vino ni anis a la masa y cambiarlo por esencia de almendras. La masa es integral de espelta con una parte de almendras y grasa de coco.
El resultado es unos pastelillos mucho más ligeros y no por ello menos sabrosos que los tradicionales.
La composición del boniato es similar a la de la patata, aunque tiene un contenido energético mayor debido a los hidratos de carbono complejos (almidón y azúcar) que contiene, de ahí también su sabor dulce.
Los boniatos deben consumirse cocidos o asados ya que en crudo son indigestos.
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The Australian city that became a global food and drink powerhouse
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Sydney or Melbourne? It’s the great Australian city debate, one which pits the commerce, business and money of Sydney against cultural, arts-loving, coffee-drinking Melbourne.
While picking one can be tricky, there’s no denying that Australia’s second city, home to 5.2 million people, has a charm all of its own.
Melburnians (never Melbournites) get to enjoy a place where nature is close by, urban delights are readily available and the food and drink scene isn’t just the best in Australia, but also one of the finest in the world.
There’s no better way to start a trip to Melbourne than with a proper cup of coffee. Coffee is serious stuff here, with no room for a weak, burnt or flavorless brew. The history of coffee in Melbourne goes back to the years after World War II, when Italian immigrants arrived and brought their machines with them.
Within 30 years, a thriving cafe scene had developed and, as the 21st century dawned, the city had become the epicenter of a new global coffee culture. The iconic Pellegrini’s on Bourke Street and Mario’s in the Fitzroy neighborhood are the best old-school hangouts, while Market Lane helped lead the way in bringing Melbourne’s modern-day coffee scene to the masses.
Kate Reid is the best person to speak with about Melbourne’s coffee obsession. The founder of Lune Croissanterie, she was once a Formula 1 design engineer and has brought her expertise and precision to crafting the world’s best croissant, as well as knowing how to brew a coffee, and specifically a flat white, just the way it should be.
“Good coffee is just ingrained in everyday culture for every single Melburnian now,” says Reid. “I think that that peak of pretentious specialty coffee has come and gone, and now it’s just come down to a level of a really high standard everywhere.”
That’s clear when she pours a flat white. Describing herself as a perfectionist, the way she froths the milk and tends to the cup is a sight to behold.
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Bug-bitten oolong? The secret behind Taiwan’s rare honey-flavored tea — and where to enjoy it
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As the leaves rustle atop the hills in Nantou, Taiwan’s largest tea-producing area, the farm suddenly comes alive, millions of tiny green bugs hopping into the air.
While many farmers might frown at the sight of these pests munching on their crops, Lee Ming-cheng, a third-generation tea farmer and maker, can’t hide the broad smile on his sun-kissed face.
This “green insect fog,” as locals call it, is a sign they’ll have a good harvest of Gui Fei Oolong (also known as Honey Flavor Dong Ding Oolong or Concubine Oolong), a special tea that’s prized for offering a hint of honey flavor.
And it’s these endemic insects, called Jacobiasca formosana, or tea jassids, that are to thank for it.
When the jassids feed, the leaves go into defensive mode and produce a sweetened hormone that tastes and smells like honey, creating one of the world’s most intriguing teas: mixiang cha, or honey-fragrance tea.
The bug-bitten leaves are oxidized and roasted to create a variety of beverages. There’s mixiang black tea (made with fully oxidized leaves) and oolong teas like Oriental Beauty (partially oxidized and not roasted) and the previously mentioned Concubine Tea (partially oxidized and roasted), to name a few.
Unlike Taiwan’s ubiquitous bubble tea, mixiang tea is still highly limited and largely off-the-radar. But what was once a hidden gem among serious tea lovers is now starting to gain international attention.
He thought the guy he met on vacation was just a fling. He turned out to be the love of his life
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Guillermo Barrantes relationship with Larry Mock was supposed to begin and end in Palm Springs.
It was a “casual, brief encounter.” A vacation dalliance that only lasted half a day.
“It was just so casual, so easily nothing could have happened from it,” Guillermo tells CNN Travel. “We could have walked away and just had our lives separate. But of course that didn’t happen, because it wasn’t meant to be that way. It was meant to be the way that it was. That it is.”
It all started in summer 2013. Guillermo – then in his early 40s – was on vacation in the California resort city of Palm Springs. He was in a phase of life where, he says, he was prioritizing himself, and wasn’t interested in long term romance.
“I thrived in being by myself, in traveling by myself, in having dinner by myself – I loved all of that so much,” says Guillermo, who lived in Boston, Massachusetts at the time.
“I wanted no commitment, I wanted no emotional entanglement of any kind. I wanted to have fun, get to know myself. And it was in that mode that I met Larry, when I wasn’t really looking.”
During the vacation in Palm Springs, Guillermo was staying at a friend’s apartment, and while the friend worked during the day, Guillermo passed his time at a “run-down, no-frills” resort a couple of blocks away.
“You could just pay for a day pass, they’d give you a towel, and you could be in the pool and use their bar,” he recalls.
One day, as he was walking the palm tree-lined streets to the resort, Guillermo swiped right on a guy on a dating app – Larry Mock, mid-40s, friendly smile. The two men exchanged a few messages back and forth. Larry said he was also on vacation in Palm Springs, staying in the resort Guillermo kept frequenting.
They arranged to meet there for a drink by the pool. Guillermo was looking forward to meeting Larry, expecting “some casual fun.”
Then, when Guillermo and Larry met, there was “chemistry” right away. Guillermo calls their connection “magnetic.”
“My impression of Larry: sexy, handsome and warm,” he recalls.
‘A short and significant relationship’: How a piano in a pickup builds connections
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Dozens of internationally renowned recording artists give concerts in Vegas every year, but the musician who connects best with people might be a local troubadour who improvises on a piano in the back of his pickup.
The maestro, Danny Kean, calls his setup The Traveling Piano, and he has traversed North America sharing music for nearly 20 years.
Kean’s home base is Las Vegas now, and every time he plays, he invites passersby to climb aboard the truck and tickle the ivory for themselves. Even if people are shy or say they can’t do it, Kean usually convinces them to give it a try, inspiring total strangers to express themselves through the common language of music.
He estimates more than 100,000 people have played his piano since 2006.
For most of these impromptu virtuosos, the experience is cathartic — many of them step down from the truck in tears. For Kean, 69, the encounters nourish his soul.
“I enjoy sharing my music with others, but I enjoy having others share theirs with me just as much,” he said. “My goal is to connect with others by creating a short and significant relationship. Music is a great facilitator for that in every way and on every level.”
Kean does not accept fees or tips for these musical awakenings, giving away time and energy for nothing in return. He practices philanthropy in other ways, too, providing food and other necessities for the burgeoning population of unhoused individuals in downtown Las Vegas and around the Las Vegas Valley.
“I love the idea of strangers becoming less afraid of each other,” he said. “This love for humanity drives me to keep doing good.”
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