Diets – Page 8 – food by sole

3rd November 20192nd November 2020

Poison pie

☠️ 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?

1st November 20191st November 2019

Roasted pumpkin (or butternut squash) seeds

Butternut squash seeds on a pan, golden and cooked

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 ?

Butternut squash seeds in a dish, with pulp on a small pot — Seeds, just scooped out of the squash

31st October 20194th November 2019

Butternut squash & turnip pie

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 ?

2nd July 20194th November 2019

Horchata + tiger nut biscuits = the ideal merienda?

A glass of horchata and a small saucer with two tiger nut biscuits

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!

10th February 201917th February 2019

This week in food (4-10 February 2019)

Devvers had this great idea that I should also post shorter posts with the great food we eat – we don’t always need to provide the recipe (but do tell us if you see one that you want!).

Let’s look at this week’s food highlights ?