Dish types – food by sole

9th April 20249th April 2024

Hot cross buns

This is a revised version of the original recipe from Nigella.

When we made these last year, we faithfully followed the recipe to the letter, and while the result was very nice, at heart we knew that it could have been better.

So this year I decided to repeat the recipe and not go for better but for PERFECT. I printed the recipe so I wouldn’t miss a beat while cooking, but afterwards I did so many things in slightly different ways and added so many annotations that it almost is a different recipe (while still being a recipe for hot cross buns), hence I am posting it here.

Two hot cross buns, halved, toasted and with butter on top, melted in parts and showing the dates and raisins — Two hot cross buns, ready to eat

4th March 20244th March 2024

Day trip to Paris, 2nd March 2024

Bread basket at Bouillon Julien - seven thick crust slices tightly packed onto a basket

Long story short: we had a chance to spend last Saturday in Paris, and so we did!

We were there for less than 12 hours. Yes, it sounds preposterous, but we embraced the absurdness of it with efficiency and organisation: we identified a few things we could do, but left ample margin to do so, booked a restaurant for lunch, and then executed with precision.

It really helps to live close to St. Pancras, so we could walk to the station and be there less than an hour after waking up. So, we were on time, and so was our train.

St Pancras concourse in the morning, and Tracey Emin's neon in the background. Our Eurostar train is to the left, waiting for us. A person wearing a high visibility vest waits by the travelator in the distance. — St Pancras concourse in the morning, Tracey Emin’s neon “I want my time with you” and our Eurostar train waiting for us

21st February 202421st February 2024

50/50 cardamom buns

I loosely followed this recipe from Felicity Cloake, but either I didn’t have enough of some of the ingredients or didn’t want to sacrifice an egg for painting. So I did a few replacements and alterations, detailed below.

The results are surprisingly good, given it’s the first time I made these. The flavour is spot on, exactly what I want from a cardamom bun. They are moist and buttery enough, and the slightly coarser texture from the wholemeal flour wasn’t really in the way, with all that is going on, as there are already the big cardamom seeds interrupting any pretence of smoothness in the dough.

Also, since they have whole grains rather than being 100% refined flour, they are totally healthy 😆 (just ignore the sugar, and maybe the butter, eh??) 🥦🥬🥒

17th July 20237th September 2023

Monday, 17/07/2023 (II): Weingut Hieronimi

Weinkeller Hieronimi - the building façade

It was our last day in Cochem and we still hadn’t had the chance to visit any of their wine bars. The shame!

I had bookmarked a few in my early research, but their strange timetables and ours didn’t quite seem to align.

However, after our kaffee und kuchen, we felt energised and determined to walk to this winery on the other side of the Mosel, crossing its imposing bridge, even if we weren’t quite sure of what to expect. Would it be open? Had it been open? Will it be open?

You can imagine what happened next: the place that websites and maps point you to was, in fact, shut.

But there was a sign inviting us to go round the corner and see… And when we went down the steps, we found a nice looking garden, but with a shut gate as well. Ahh! We would not be able to “take our shoes off and sip wine in the garden while the sun sets” as the owner of our hotel had described.

Although… we saw some people drinking wine under a canopy next door. It seemed to be part of the same wine bar, so we tentatively walked into the dark, cool space, and enquired: would it be possible to try out some wines?

4th April 2022

Casa Julio (Fontanars dels Alforins)

Casa Julio in Fontanars, on a very drab day

This was the second birthday surprise for my mum! Lunch at the famous Casa Julio in Fontanars.

The story goes that it was a traditional restaurant, then got an ambitious chef, they did really well, so well they got a Michelin star at some point, then got really stressed about the implications of having the star, and then gave it up and went back to just serving nice food but without the added stress of being in the Michelin guide.

Star or no star, we did want to go both for the first time and also back again—some of us thought we had been there before in one of the pre-star incarnations. But weren’t really sure, as when restaurants are “traditional” it’s sometimes hard to distinguish between them, specially when that visit was many years ago. Had we been there? Did it really matter? No!