Dukkah

A jar of home made dukkah

Having this in your kitchen will not literally change your life… but it will be quite close because you’ll want to add it to almost everything!

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Carquinyols (Vall d’Albaida style)

Carquinyols / casquinyols in a saucer

This is the type of low-key sweet that you would get on a visit to the bakery—go to buy a bread loaf, and come back with that but also half a quarter of these for your mid-morning coffee.

Unfortunately, someone in my family has developed a nut allergy so they’re not casually acquired anymore, and they’re also quite regional so I haven’t had the chance to find them in my most recent visits to Valencia. And then, there’s lockdown and no travelling, so… time to bake some, as I’ve been craving these for a while!

They’re quite easy to make, so if you are tired of baking cookies and shortbreads and feel like attempting something more exotic, try this. (I mean, at this point going to a different supermarket a few blocks away already feels super “exotic”, so imagine baking something typical from two countries away!)

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La mocaorà, or Sant Dionís sweets

Sant Dionís sweets - from la Mocaorà - image depicting small colourful sweets shaped like fruits and vegetables

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.

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Bollos de Sant Blai (Saint Blaise’s buns)

Bollos de Sant Blai

These sweet crumbly buns are typically made in Benidorm (Alicante) around the 3rd of February, which is Sant Blai’s patron day (Saint Blaise).

I had an older recipe which didn’t work out well. This time I more or less followed another blogger’s recipe (in Spanish). Thanks, Carmen! ??

A word of caution: these buns are pretty calorific, which might explain why they’re only made once a year. But on the other hand, they are gluten free, so if you want to make a sweet treat for someone who can’t eat wheat, this could be it.

Bollos de Sant Blai
Bollos de Sant Blai
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