I still remember buying my first cooking magazine. Flipping through it, I was intrigued by a recipe for plum bread. Made with olive oil instead of the usual butter and sugar mixture, the instructions seemed rather complicated. Of course, this was before I had any cooking experience. The recipe intriguied me, and so I set out to bake it.
Years later, I’m still baking this bread; or rather, my version of it. It's the recipe that sparked my curiosity for cooking and made me excited to try new dishes.
The first time I made it, the process went so smoothly that I thought I was a natural in the kitchen. I remember thinking that this magazine must be meant for newbie cooks.
I took the bread out of the oven - it looked so beautiful! - and, without trying it, took it straight to my friend's house. Unfortuantely, it didn't taste as good as it looked. It was a humbling lesson, but a necessary one. With the help of this recipe, I found myself as a cook.
Years later, the original recipe has been revised and reworked into a subtly sweet, easy to mix, healthy bread. Slightly nutty and a little bit fruity, it's the perfect partner to your morning or afternoon coffee.