things we eat and drink, at home and out and about
We went to KILN last week, but we’ve spent the whole week holidaying and touristing in our staycation and so I haven’t had a lot of time to write things up!
We LOVE going to KILN! 馃槏馃敟
The food is great: aromatic, well seasoned, hot and spicy and it pairs so well with their beer selection. Plus they have a record player out of which they tend to play dub music which we really enjoy as well.
Continue reading “KILN”
We bought a really big pack of Za’atar a couple of weeks ago, and the first thought I had (apart from cooking more cauliflower fritters) was that it would somehow make its way into bread.
First we made some sourdough manakish: a sort of flatbread topped with a paste made of za’atar and olive oil. That was very good!
Then I had an idea: what about making a hybrid between manakish and a ‘classic’ loaf?
Continue reading “Za’atar bread”
This is fairly easy to prepare, cheap, and delicious!
It is also one of the first things my sister and me learned to cook, so it brings back good memories for me to make this.
Continue reading “Patatas asadas con piment贸n (roasted potatoes with paprika)”
I signed up to a “British vegetable box”, and what that translates into these days is: a lot of leeks, carrots and potatoes.
It’s a fun challenge to come up with new recipes (new to me, I suppose!) to use them in different ways.
So after I made a leek and potato soup (a Devvers classic), I devised a leek, carrot and potato fritatta, and then… a leek and broccoli risotto for Sunday lunch, because Sundays should be for rice dishes!
Continue reading “Leek and broccoli risotto”
I had some left over boiled potatoes and carrots from a bollit, and a lot of leeks, so I turned them into a comforting fritatta.
I was feeling quite creative so I decided to add a spicy twist to this by concocting a sort of “spicy soya topping”, using dehydrated soya mince, chilli oil and paprika. After baking in the oven, the texture became crispy and super interesting鈥攏othing to do with the boring soggy soya bits you get just after rehydrating.
It provided a good counterpart to the soft, comforting fritatta flavours. Something to experiment with!
Continue reading “Leek, carrot and potato fritatta”