things we eat and drink, at home and out and about
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 ?
The 9th of October is the Valencian’s Community day, commemorating when King Jaume I conquered the city of Valencia in 1238 and yadda yadda… Of course, the most interesting aspect for us in this blog is the food, and there is a specific type of sweets that are eaten at that time of the year: dolços de Sant Dionís or (pardon my terrible translation) Saint Dionysius sweets.
These are made of almond, sugar and egg white (plus whatever colouring you feel like adding). I used orange and a green colourings, and mixed them in various amounts, depending on which vegetable or fruit I tried to mimic.
Continue reading “La mocaorà, or Sant Dionís sweets”
I went on a tiger nut frenzy last week, as I made a batch of horchata and then I also turned the leftover “pulp” into “flour” for making biscuits. Absolutely ZERO WASTE! I was very pleased.
This time I used just tiger nuts. No cinnamon or lemon zest as in my previous attempt. And it tasted better than ever! So tiger nutty. I find it hard to describe this flavour; you have to try this type of horchata to understand how it tastes—it’s quite unlike Mexican horchata.
My friend and prestigious Horchata Connoisseur Belén has asked me to share the recipe for the biscuits, so here it goes!
Continue reading “Horchata + tiger nut biscuits = the ideal merienda?”
This new restaurant by famous Spanish chef Quique Dacosta opened in our neighbourhood recently, but I’ve been tracking their development since we heard about it around a year ago. We had been speculating as to where its site would be, what would feature in the menu, etc.
All this excitement is because the focus of the restaurant was on rice. And rice is very dear to Valencian people. And the focus of the restaurant was specifically on rice cooked the Valencian way!
Continue reading “Arros QD”
I went to so many great restaurants and made such great food on this month (if I say so myself ?)
And yes, it can’t get any more belated than conflating the entire collection of weekly posts in a monthly one. But I’m embracing it!
Here are the highlights of this month:
Continue reading “The MONTH of April 2019 in food”