I am in marathon training heaven! Ideal conditions both in Germany and Portugal had me running almost everyday. Since I left Dubai two weeks ago, I have covered almost 200k without even being overtly tired. The first month of my training back in Dubai was quite tough. I can feel it is slowly coming together. It was worth the effort, sweat and tiredness as I can feel it has made me stronger with more endurance.
I have lost a bit of weight, and with the weekly mileage that I am doing now it’s not that easy to put it back on. I hope I just have to wait until taper time. Once the mileage goes down, I will have a chance to get the numbers right on the scales. Until then I will quote my husband: ‘Fat chicks don’t run a 3:10 marathon’.
I haven’t cooked anything apart from the occasional breakfast porridge on our holidays in Portugal. We enjoy eating out or just having tapas style dinners on the terrace. Now, back in Germany, my family that I am staying with cooks for me. I can sit down at set tables for breakfast, lunch and dinner.
Today’s recipe is therefore something that I have made and enjoyed when we were still in Dubai: coffee-flavored marzipan. Perfect marathon fuel, if you don’t want to call it a dessert which implies that it might be unhealthy. I hope you enjoy as much as I did.
And to be honest, after almost three weeks of holidays, I am slowly looking forward to my homemade goodies again.
1/2 egg white (about 11/2 tablespoons)
3/4 cup powdered demerara sugar
Combine ground almonds, sugar and coffee in a food processor (using a steel blade) and process, adding just enough egg white to bind sugar, coffee and almonds together. Form balls of the size of a cherry out of the marzipan mixture.
Chop the chocolate and melt in a double boiler. Drop one ball of the marzipan mixture at a time into the melted chocolate so that it’s completely covered. Use a fork to lift it out and gently shake off the excess chocolate. Place on waxed paper and chill to set. Store in refrigerator for at least one hour before serving.