This is my version of a recipe from Honey & Co published in the FT magazine.
It is a bit tedious to make the first couple of times, because there are things you have to do in a sequence and others can be done in parallel (to save time), so it’s a bit hard to visualise it all in your head initially, but once you internalise the instructions (which I’ve also “streamlined” to my liking) it should be fairly fast to get it going.
This is how I see it in my head:
Apart from the flavour itself, what I also really like is that you can cook a big portion of this and keep them in the fridge for easy consumption later. I put them on a box and re-heat a portion on the microwave before serving.
On this 10th week of being trapped at home we’ve experienced HOT temperatures, which caused us to eat lots of salads and other home remedies. We also got a fishmonger delivery so we ate a lot of fish-based dishes, and finally, we gifted ourselves a very fancy take-away! 🎁
One of my favourite things from this week is, without a doubt, Devvers’ fabulous inventiveness with all these random groceries that have been delivered to us in “Surprise boxes”. We’ve been eating delicious dishes that I would not have thought of eating with those ingredients, it’s great!
We’ve also been channeling our inner Persian, which is fabulous as well, and makes us think of our Iranian friends and the magnificent feasts they host at their house. We miss them 🤗
As I mentioned in an earlier post, the agroturismo we stayed on had kiwi trees, so it’s not surprising that the starter for one of the dinners was a platter with kiwi jam, fresh cheese, harder cheese, peach and… fresh kiwis!