This week in food, 5 (4-10 March 2019)

This week I just managed to post about a bread I baked weeks ago, but I guess that’s better than previous weeks in which I barely had time to write the a week’s summary! And better than nothing at all. Slowly getting less hectic, I hope.

Monday

Sole's "Asian Salmon Fusion" dish
Sole’s “Asian Salmon Fusion” dish

I really really REALLY fancied salmon on Monday, but I don’t want to just eat the salmon. Good thing is—it works really well with greens and other vegetables! Apart from the mushrooms, which are lightly fried, the veggies are blanched or boiled pretty lightly. They were quite crisp still! I was also excited to use two exotic condiments: seaweed and black salt!

I got the seaweed from Planet Organic. I had seen Continental Stores in Tavistock Place use the seaweed in their magnificent brunch dishes, and I wanted to copy them, but it took me a while to find this fancypants condiment. Strange! The black salt is from Eataly in… Italy 🙁 I heard they were going to open a branch in London some time soon but I still haven’t seen it!

PANCAKE Tuesday

Sweet pancake
Sweet pancake

As it is our tradition since a couple years ago, we made and ate pancakes together!

This year we innovated and had two versions: sweet (the classic—sugar and lemon) and savoury (with grated Parmesan cheese and genuine balsamic vinegar from Modena), which is possibly one of the poshest pancakes I’ve ever eaten.

You’ll notice half of the pancake in the picture is darker. That’s because half of it is sprinkled with cinnamon. Because as a Spanish person, if you add lemon and sugar you also have to add cinnamon, otherwise the system breaks down—and I decided to call the pancake “The Half Moon” 🌗

Wednesday

Kimberley
Kimberley

I’ve got just too many meetings and commitments on Wednesdays and I just never seem to eat anything memorable, except this week in which I got to try this WEIRD sweet called “Kimberley” from Ireland. Someone in the office (Marc? Sarah?) went to Ireland and brought an assortment of strange confectionery items.

I was very amused because my sister in law is called… Kimberley! so I sent the picture to her. I now associate her name to this sort of biscuit filled with a semblance of marshmallow that tastes vaguely of ginger. I’m not sure if that’s bad or good—I guess it depends on whether you like ginger a lot?

Thursday

Poached egg & halloumi on toast at Lantana London Bridge
Poached egg & halloumi on toast at Lantana London Bridge

I had a poached egg and halloumi on toast, with avocado, and a matcha latte. I’m still not sure if I like matcha lattes, but I seem to try them every 3 years to attempt to reach a conclusion.

The food was OK, but I think I would have preferred a normal flat white instead. It was good to have lunch outside of the office, though.

Friday

Ma po tofu omelette with brown rice
Ma po tofu omelette with brown rice

I swam for 20 minutes on the evening, cooked and ate this tofu omelette, and fell asleep like a content baby 😴

It was wonderful!

(The tofu recipe is from Gok Wan’s book).

Saturday

Banana porridge
Banana porridge

I’m always making porridges because they’re so easy to make! Specially if you make a big pot, it scales well (this is the engineer speaking).

This version has a dollop of peanut butter in the bottom, then oats (obviously), almonds and walnuts (which I soaked overnight), chia seeds, coconut, and banana. Plus a drizzle of date syrup.

Fried egg on avocado on walnut bread toast (with seaweed)
Fried egg on avocado on walnut bread toast (with seaweed)

I was still excited by the cool new condiment so I put seaweed on my eggs on toast! It gives it such a fishy flavour! I also broke one yolk but it was fine. The bread is the walnut bread from Fabrique, since I didn’t have time to bake anything on time. (It was also a good excuse to get a cardamom bun for an afternoon fika 😏)

Sunday

Rice with chard and butter beans
Rice with chard and butter beans

I felt like having a proper Spanish Sunday lunch so I cooked this starchy rice. It’s a variation on the rice with chard recipe, but instead of chickpeas it uses butter beans, and this one is less soupy. In Spanish it’s called “Arroz con acelgas y judías”. It was very yummy! (Also: watch the Instagram story for this)

Home made horchata, 2
Home made horchata, 2

I also brewed some horchata! Since it’s March I felt it was time to get started into “warm” stuff. I think I was a bit too adventurous because the glass felt too cold once in my hands, but it was nice.

Have a good week!

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