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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Foraging, II: rock rose omelette

Wild sage, in Serra de Mariola

Update: I thought this was sage. It is actually rock rose (jara in Spanish). The leaves are very similar but when they’re in flower or have fruits they look different! The good news is this isn’t toxic as I’m still writing this myself!

Close up of small plants growing on the ground of the mountain

One of my favourite things to do when I visit my home town is to have a walk in the countryside.

It’s a great chance to observe the extremely rich flora, as there are hundreds of aromatic and medicinal herbs, and that’s not even counting the trees.

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Bocadillo de longaniza y tortilla francesa (sausage and omelette sandwich)

I made this practice mini loaf the other day as an experiment born out of an experiment: I had made a coca with a focaccia dough made with my beer starter (and a couple of cans of Camden Hells lager instead of water), and I had set some dough aside to practice shaping it into a baguette, as I don’t have lots of experience with that type of shaping.

Loaf with focaccia dough
Loaf with focaccia dough

Then I was gathering ingredients to make an omelette, when I noticed there were two sausages in the fridge, and that gave me an even better idea:

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