things we eat and drink, at home and out and about
We were in Spain last week (more on that in future posts) and this week we’ve been just trying to catch up and do various admin-y things.
However, I thought I’d post about a couple of two things we ‘invented’ and worked well so you don’t forget about us.
Continue reading “Seaweed with fried shallots, plus sweet and sour daikon”
As the actual Chinese New Year fell on a Tuesday, we first celebrated ahead of time: the Friday before. Too tired to cook, too tired to go to the restaurant (and there were probably no tables available anyway), we caved in and had food from Duck & Rice delivered home. Once a year!
But this week-end Devvers was possessed by the spirit of the New Year and spent most of the week-end cooking a turnip cake… amongst other things, but this is what took the longest.
Continue reading “Chinese New Year at home (the reprise)”
I brought a salad to the office on Friday, which is not unusual. But I was in a rush in the morning and didn’t prepare the little container with the dressing (olive oil, vinegar, salt).
As I started cycling towards the office, I expected / hoped / vaguely remembered that the office kitchen had some bottles of these.
Imagine my sheer horror when, hours later, I turn up at the kitchen and… nope. There was nothing of that. There was sugar, marmite, sriracha (hot sauce), salt, pepper, other random things… but absolutely no olive oil or vinegar.
Continue reading “An improvised salad dressing, or a lunch-time hack”
We bought a really big pack of Za’atar a couple of weeks ago, and the first thought I had (apart from cooking more cauliflower fritters) was that it would somehow make its way into bread.
First we made some sourdough manakish: a sort of flatbread topped with a paste made of za’atar and olive oil. That was very good!
Then I had an idea: what about making a hybrid between manakish and a ‘classic’ loaf?
Continue reading “Za’atar bread”
I had some left over boiled potatoes and carrots from a bollit, and a lot of leeks, so I turned them into a comforting fritatta.
I was feeling quite creative so I decided to add a spicy twist to this by concocting a sort of “spicy soya topping”, using dehydrated soya mince, chilli oil and paprika. After baking in the oven, the texture became crispy and super interesting—nothing to do with the boring soggy soya bits you get just after rehydrating.
It provided a good counterpart to the soft, comforting fritatta flavours. Something to experiment with!
Continue reading “Leek, carrot and potato fritatta”