A remix of a remix!
Scroll down for background on where this recipe comes from!
Continue reading “Anna del Conte’s chickpea and pasta soup version 3.00 (Nigella remix, remixed)”things we eat and drink, at home and out and about
A remix of a remix!
Scroll down for background on where this recipe comes from!
Continue reading “Anna del Conte’s chickpea and pasta soup version 3.00 (Nigella remix, remixed)”This is an enriched sweet bun which also happens to be one of my absolutely favourite Valencian sweets. It has everything you could wish on an autumn bun: softness and fluffiness, aromas, caramelised nuts, juicy raisins… EVERYTHING!
It is my hometown’s local take on the slightly more widely known “Fogassa de Tots Sants” i.e. All Saints’ Fogassa, which was eaten on that day before going to the graveyard to pay respect to the dead. Nowadays you can buy it during the whole month, and you might even convince a local baker to make you one out of season (por encargo).
What I have also found is that by virtue of being so extremely local, the recipe isn’t readily available online or in books, and it has taken me about six iterations to come up with a recipe that tastes how I remember it tasted. In fact, the pictures for this will show you how I ended making four fogasses last week-end, trying two flours and two yeast amounts. I am that scientifically committed to the quest for the perfect fogassa!
And I am also finally pleased with the results and happy to share! đ
Continue reading “Fogassa d’Ontinyent”I “adopted” an olive tree from Almazara La Alqueria a couple years ago via Crowdfarming.
I was very excited that the producer was close to home in Spain, right in the Sierra de Mariola natural park, and that they would send me nice freshly pressed olive oil to my home in London. Also, I would contribute to organic farming in the areaâwhat’s not to like?
Even more interestingly, as part of the Crowdfarming arrangement you also have the chance to “meet” your adopted tree if you want to.
Of course this hasn’t been very easy in the last year and a half plus đ
But I finally had the chance to do that last month! It was really interesting and I learned lots of things which I’m going to share with you now!
Continue reading “Our visit to Almazara La AlquerĂa – an olive oil mill in Alicante”This is one of the most surprising Valencian dishes I’ve learned about recently.
It uses just a few humble ingredients to deliver way more flavour than you could possibly expect. And it uses a sweet ingredient (raisins) on a savoury dishânot a typical feature of dishes that side of the world!
Continue reading “Arroz al horno con pasas y garbanzos / arròs al forn amb panses i cigrons (oven baked raisin and chickpea rice)”I got a bunch of broad beans (the ones you have to pop out of their shells) in the veggie box delivery this week, but since the weather has turned a bit cooler, I didn’t want to make them into a salad. So I first used half of them in an omelette. What else could I use them for?
Well, clearly: a rice that combines various types of legumesâhence the ‘mixed’ in the title!
Continue reading “Arròs de mescleta (“mixed” rice)”