I am a South African through and through, and have no desire to live anywhere other than exactly where I am. But, if I could have a second home, it would be on the Isola di Ortigia. The narrow streets remind me of Venice and the living is simple. But seeing as I could not get anywhere close to Sicily this year, I brought Sicily to me. I made zeppole, an Italian doughnut, usually made for St. Joseph’s day.
It is quite amazing just how unifying and dividing this pandemic has been. I wonder what it was like in 1918? Mass media like we know it today did not exist. And neither did advanced medical science. Has television done more to scaremonger than educate? I have engaged in numerous discussions with friends. Listening with an open mind to other people’s opinions. But to me, the only person I can really pay heed to is myself. I have to be unselfish in my acts and honour other people’s wishes. I have always been a bit OCD with wiping down my trolley and cleaning my hands. So for me, this was not a change, merely a welcome addition to shopping. I was loathe to wear a mask at the beginning, but do so now without complaint. It might just save my life, and the lives of others.
I am living my life as it was my aim for 2020 to say that I had lived a life worth living. I am mindful that this virus kills. But I am also mindful that there are things to go out and do. Meals with friends are even more special now as we don’t take for granted eating out and seeing people. Spending time with Hannah highlights how much we missed her during lockdown. Knowing that in a weeks’ time I will see my parents is far more important than the trip to Croatia we are missing out on. Each sunset is special but not as meaningful as every sunrise. Because that signals a new day to live life to the fullest. And my wish for today is that my mom gets to spend her birthday today celebrating her best life!
Click on the links for conversions and notes.
- You will need a sugar thermometer for accuracy **
- 150 g flour
- 50 g almond flour
- 12 g fructose
- 2.5 mls baking powder
- 1 pinch fine salt
- 3 eggs, lightly beaten
- 150 g honey
- canola oil for frying
- 25 g pistachios, lightly toasted and roughly chopped
- Place the flours, fructose, baking powder and salt into a stand mixer bowl
- Use the dough hook and mix to combine
- Add the eggs and mix until a dough forms
- Cover the bowl and place into the fridge for 20 minutes to rest
- Pour enough oil into a large frying pan or wok so that it measures 3cm deep *
- Heat the oil over a medium to high temperature to 180° Celsius **
- Use a teaspoon to scoop up the dough, and drop into the oil, doing a few at a time to not crowd the pan
- Fry the zeppole, flipping them over as they fry, until they are golden brown all over
- Remove from the oil and set aside to drain on kitchen towel
- When you have fried all of the dough, place the honey into a small frying pan and heat over a low temperature
- When it is warm, toss each of the zeppole in the honey
- Place on your serving plate and when all have been coated, sprinkle the pistachios on top
** if you do not have a thermometer you can test the oil by dropping a little bit of the dough into it. When it sizzles, the oil is hot enough.