Plato de verano (“Summer’s dish”)

Plato de verano (Summer's dish)

When it gets hot in Spain we avoid eating hot food and turn our attention towards things that are eaten cold. You might have heard about gazpacho or salmorejo!

Then there is the “plato de verano”, which literally means “summer’s dish”. It’s not a unique recipe, but a way of describing “something somewhat substantial that you eat cold”. It depends on the cook and whatever is available on the day.

My recipe provides a good balance between sharpness, oiliness, savouriness, softness and crunchiness so that it’s a pleasant and refreshing thing to eat, but without having to bite too much (too much effort if it’s very hot).

¡Buen provecho!

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Cauliflower fritters

Cauliflower fritters, with salad and black tahini sauce

I bought some spices online, and an interesting looking recipe by Susie Morrison (Gourmet Glow) was included in the box. I did not have any better ideas for dinner, so I thought: why not try this?

What a success! We’ve made several times already, and I predict there will be more repeats (if only because we’ve bought more za’atar—all these repeats depleted our stock!)

That said, the original instructions confused me a bit, and they also suggested using some ingredients I did not have at hand, so this is my own interpretation, adjusted to my own way of cooking.

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Aubergine shawarma

Aubergine shawarma on pitta bread with black tahini dressing, with a salad of cucumber, tomato, mint and olives

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.

A plate with aubergine shawarma, served with a cucumber and tomato salad and black tahini dressing
A plate with aubergine shawarma, served with a cucumber and tomato salad and black tahini dressing
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A happy accident: freadafels (falafel buns)

Freadafels (Falafel buns)

I was trying to make flatafels, but using yellow peas instead of chickpeas.

Yellow peas, we found out in another attempt to make hummus with them, are sour if you just soak them but don’t cook them. So this time I had soaked and cooked them in the pressure cooker, but it seems that I went a touch overboard with them, and they were too soft. Borderline mushy. Ew.

To make things worse I also blended them in the food processor, as I was sort of just following the normal recipe for falafel.

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