Cheryl Marie Cordeiro

Coconut Cookies
Text and Photo © JE Nilsson and CM Cordeiro 2012

I grew up with colourful homemade coconut candy and have been so accustomed to the thought that the recipes for most coconut related foods would contain Asian influences, I was surprised to have found a coconut cookie recipe in the Swedish cookie book, Sju sorters kakor that was labelled a “traditional” Swedish recipe!

Of course Sweden already began trading with the Far East since the 1700s, and would have had access to a variety of tropical spices and food types, so on hindsight, it was perhaps the realization that these coconut cookies were a favourite sort of the household that came as a pleasant discovery.
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This exquisite creation makes divine just about any chocolate fix need! Nero Nero or Double Black 99% cocoa chocolate bar from Pasticceria Muzzi with origins from Foligno in Perugia, the Umbrian region of Italy.
Text and Photo © JE Nilsson, CM Cordeiro 2012

There’s no excuse for chocolate addiction. And I’d be fibbing if I said it was because of the summer scorch in Sweden that I’m craving chocolate ice-cream since I still crave chocolate ice-cream even in the cold Nordic winters.

The more bitter than sweet of a high content cocoa chocolate bar varies from brand to brand, most a variation in taste akin to the native Indonesian black nut known as buah keluak (pangium educe). This particular chocolate bar from the well established Pasticceria Muzzi in Italy is less bitter than some other more than 90% cocoa organically produced chocolate bars, perfect for those who prefer a softer / milder taste to high content cocoa bars.

Muzzi confectionary has a long history in Italy that began in the small town of Foligno in 1795 by Mastro Tommaso di Filippo Muzzi. With plenty of fantasy and passion for the product still reflected in the Muzzi tradition of today, Tommaso di Filippo Muzzi began by producing small confetti hearts infused with star anise, a delicacy that had been a celebrated favourite of the town and perhaps even the region since the fifteenth century. Foligno is situated in central Italy in the province of Perugia, in the region of Umbria that borders the beautiful Tuscan region to its west. The town has an important railway station, Stazione di Foligno that opened in January of 1866, as part of the line between Rome and Ancona. This railway line helped set the Muzzi family’s distribution possibilities for products early on, where today, their outlet in Rome stands testament of their history in the trade.

In accordance to family tradition, generations of fathers and sons have produced candy confections of all sorts, the first born son of the family continue to this day, to be named Tommaso or Filippo.

Packaged and wrapped beautifully in a textured black envelope – a seductive invite to touch and open in itself – you’ll find the texture of this central Italian made chocolate bar in contrast to its envelope. Soft and smooth, this bar of decadence threatens to melt between the fingertips in the process of unwrapping, the beginnings of the making of this home made chocolate ice-cream.
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These ‘rock cookies’ were made lightly compressed in paper cupcake forms.
Text and Photo © CM Cordeiro 2012

My first encounter with the Rock Cookie – if it wasn’t also the first thing I learnt to bake – was actually in Singapore in a cooking class in the all girl Convent in which I grew up.

The name of the cookie derives from the appearance of the cookie itself, the roughened shape resembling a rock. In line with going back to basics and using the simplest of ingredients, the original recipe for this cookie contains just five ingredients – flour, sugar, eggs, raisins and a pinch of baking powder.

Traditionally, butter and sugar are beaten till smooth in consistency, eggs added into the mixture and then flour and baking powder, with raisins following last. The cookies are then spooned onto baking sheets, with not too much fuss about the form of it, since part of its charm was for them to look artfully misshapened.

What I’ve done here in this variation of mine was to cut in the butter into the flour, drizzle sugar thereafter without having the sugar thoroughly mixed into the dough, leave out the baking powder instead adding a pinch of sea-salt. This mixture was then lightly pressed into paper cupcake forms and baked for about 15 minutes on 175C, where the melting butter and sugar are left to naturally bind the mixture together whilst baking.

What results is a light crumbly version of the original Rock Cookie, the surface shape of the cookie resembling pebbles on sand.

The ingredients are:

300g plain flour
120g butter
80g brown sugar (add more if you wish for the cookies to be sweeter)
2 eggs
pinch of salt
80g raisin

The cupcake forms help keep the shape of the cookies if you need to transport them to a picnic outdoors. Otherwise, they can just well be removed from the paper forms and served as is, with coffee to that Swedish summer’s afternoon.

Enjoy!

Creamy west Swedish blue mussel soup laced with Vermentino an Italian white wine – a toast and celebration of the friendly relations between Sweden and Italy – whether at a Swedish Royal gala dinner for trade or in more politically shared interests regarding developments in the Middle East organized at the Second Aspen Bosphorus Dialogue Conference by the Aspen Institute Italia, 2-3 March 2012.
Text and Photo © JE Nilsson and CM Cordeiro 2012

It was after work and I had my mind on the topics covered at a recent seminar held at the Aspen Institute Italia on Leadership, Globalization and the Quest for Common Values held earlier in March 2012 in beautiful and panoramic Cernobbio nonetheless, where ideas were exchanged on leadership for the twenty-first century. Just 40 km north of Milan, Cernobbio is the city that is home to the luxury hotel Villa d’Este that sits along the shores of Lake Como. The city was also host to a seminar that allowed for various interpretations to be heard on the complexities of leadership in the modern, globalized world and how tensions in leadership could be addressed.

Half absent in mind at the wet market, I scanned flittingly over the different types of raw seafood that west Sweden is so well known for when my eyes came to settle on some very lovely blue mussels.
Continue reading “From west Sweden to northwest Italy: Swedish Mussel soup with a touch of Italian Vermentino from Liguria” →