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!

Continue reading “Horchata + tiger nut biscuits = the ideal merienda?”

Foraging, I: the Christmas tree branch

Foraged tree branch

I was walking on the street on the 21st of December (and yes, I do write way after the fact), reflecting on the fact that the idea of winter solstice was fabulous: after that night, the days would be getting longer, the nights shorter, and eventually the weather would get warmer… and then my eyes noticed a branch on the floor.

I was standing outside a garden/flower shop, so I figured it must have been trimmed off a Christmas tree. And then I remembered what my grandfather used to say:

Lo que a mi casa viene, es porque me conviene.

(“Whatever comes to my house does so because it’s convenient for me”)
Continue reading “Foraging, I: the Christmas tree branch”

Ragù e polenta

Ragù e polenta
Ragù e polenta

😃 This is a guest post by none other than Devvers! 😃

The other Sunday we finally had time to do some slow cooking, and after looking through “Essentials of Classic Italian Cooking” by Marcella Hazan, we decided to make ragù and polenta.

For those of you which are not familiar with this book, it is an encyclopaedia of Italian cooking; there is a section talking about ingredients and techniques and every recipe is detailed and precise. It truly is kitchen essential, and definitely worth investing in.

The ragù took about four and a half hours to make, so it can’t be rushed. We served the ragù on top of the polenta and grated plenty of parmesan cheese on top – delicious!

So, to the recipes: Continue reading “Ragù e polenta”