Balls of Tamarindo

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I write to say goodbye. Do not worry, I'm not going anywhere! At least not literally. I think I sound a bit melodramatic. Is that common among ladies of a certain age?

I've been doing this for 13 years, and by "this" I mean by writing this blog. You could say that outside of my immediate family, and my husband, this blog has been one of the longest relationships I've had. With the family it is easy, ties of love bind you, and stronger chains of "I can not get rid of them". Writing and maintaining a blog is more like a marriage: Both require a lot of commitment, effort, and occasional reinventions to keep the flame burning. It is no coincidence that today's theme is these tamarind balls that go back many years.

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I have to say that in the last days - you will have noticed that we left our usual publishing scheme - I got bored a bit and felt a bit tired. Running a blog involves a lot of work, but it is not a job, at least not in my case. I have clients, delivery dates, paperwork and everything that comes with being an independent professional. Sometimes I feel that I leave all my creativity behind in external work, leaving only short nights, lack of sleep and routine for my old love. Something has to change.

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I'm not sure what I'm going to change (maybe to re-design a bit, new photographic style, who knows?), But I have my adventure shoes and I'll go on the adventure. We'll go.

I say that this recipe is the right one for this occasion because I wrote and photographed it almost two years ago, in the middle of another redesign caused by another attack of boredom. At that time it seemed to me that a recipe with two ingredients was not very exciting and remained in the file.

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And in the file she languished, and sometimes I met her and asked what I would do with her.

But who cares, I have other recipes of two ingredients, and even one with one ! Not all recipes have to have the complexity of a Catalan cream , or a paella . Sometimes it's good to also go for the simple. So I hope you try it and enjoy it, it brings back many beautiful memories of my childhood. And tell me how you have left!

Bon Appetite!

Aunt Clara

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Tamarind balls (Tamarind Balls)

Preparation

5 mins

Cooking

7 mins

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Total Time

12 mins

 

Bolitas de Tamarindo: If you like multidimensional sweets, leste is for you. They combine sour and sweet in a dessert that brings memories of childhood.

Serves : 12 balls (approx)

Author : Clara Gonzalez

Ingredients

• Spray oil to cover tray
• 1 1/2 cup of tamarind pulp (see notes)
• 3/4 cup regular sugar
• 1/4 cup of granulated sugar (see notes)

Instructions

1. Cover a baking sheet or counter with an oil spray (or use a silpat)
2. Mix the regular sugar with the tamarind pulp and heat in a heavy skillet over medium heat.
3. Stir vigorously, the mixture will start to change color and it will get a little darker.
4. When it is so thick that from work stir, remove from heat and pour on the tray. Allow to cool to room temperature.
5. Cover your hands with a little oil and form small balls (1 in. [2.5 cm]) in diameter. Cover the balls with the granulated sugar.
6. Store in an airtight pot at room temperature for up to 3 days.