A few years ago, on the run up to Christmas, I spoke at a tech conference in Melbourne. It was beautifully warm and sunny, the people were lovely, the coffee was excellent, and I was just mildly confused by the Christmas decorations on the shops next to “Summer is coming!” signs. The organisers of the conference also gifted me with a really sturdy black canvas bag and a coffee mug with a similar design, which I both use often as I fondly think back about that visit.Continue reading “Nigellapocalypse”
Whenever we feel under the weather or just in search of some comfort, I channel my inner grandmother and cook a traditional Spanish stew: puchero.
This is a traditional “value for money” dish, as it’s easy to cook, relatively cheap, and the leftovers are also used for other dishes. It’s like the gift that keeps on giving 😝
A classic on Sundays pretty much all year long (except when it gets hot!).Continue reading “Puchero”
I’m spending a few days in Valencia this week, and I went to the market this morning, where something really interesting happened: the sellers started sharing their tips and tricks with me in abundance.Continue reading “Market lore”
☠️ This is a great pie to bake for Halloween… or any time you feel witchy! 🧙🏽♀️🧙🏽♀️ ☠️
I got Malcolm Bird‘s fabulous book “The witch’s handbook” as a Christmas present in 1989 and we enjoyed reading it and making some of the crafty activities, but we never baked much at home, and also most of the ingredients in the cooking section were a bit unusual for Spanish palates, so the cooking recipes were sort of out of reach.
I still liked the book so much that I recently bought a second hand English edition—and it came just in time for Halloween. The best! 🎃
As I browsed through the book, the Poison Pie recipe caught my eye. Why not bake it, now that I feel confident to do so?Continue reading “Poison pie”
Raw pumpkin and butternut squash seeds are quite unpleasant to eat without cooking. They are too chewy and hard to break down when biting on them, and you end up trying to swallow them whole. Not a good idea when they have a bit of a hard edge if they’re half chewed.
But once you cook them, it makes them nicely brittle and crispy, and it also brings out their deliciousness 😋Continue reading “Roasted pumpkin (or butternut squash) seeds”