We cook dals and curries quite often, but after we had spent the beginning of the year in Spain, we wondered whether we could cook a curry but in a Spanish style. I was certain this was possible—after all, chickpeas with spinach is a typical dish in southern Spain—and yet it was amusing to do it deliberately: to set out to cook a curry but using Spanish seasoning only.Continue reading “Chana saag “a la española” (Spanishised chana saag)”
Wednesday was a good day.Continue reading “Oat milk flat white at Rapha”
☠️ 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”
I wanted something soothing and autumnal like a shepherd’s pie but I was also feeling quite adventurous and experimental, so I ended up with this delicious alternative, which also happens to be vegan ?Continue reading “Butternut squash & turnip pie”