I absolutely adore stuffed peppers—if Proust had madeleines, I have stuffed peppers.
It’s smelling them and instantly thinking of sunny Sundays and visiting grandparents; chasing the faint scent of the roasted skins all the way from the ground floor through three flights of stairs, across the long corridor leading to the kitchen, and then finally (finally!) digging into the strongly flavoured rice while sitting on a pile of cushions on a chair that was way too low for me… Yummmm!
Continue reading “Pimientos rellenos / bajoques farcides (stuffed peppers)”
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.
Continue reading “A happy accident: freadafels (falafel buns)”
Although local shops are starting to stock things again, they are still quite unpredictable, plus going to them is really unnerving, what with people not respecting any distance or being considerate of others, etc. So we have been trying a bunch of different grocers that do home deliveries; the quality is also higher than what we get in the nearest shops, and we seem to be finding who our favourites are in terms of speed, quality and reliability.
It’s good to be able to establish some sort of predictability after all these weeks of uncertainty.
Continue reading “Self isolation, week 6: masterful repetition”
Time: it’s elastic, continuous, it doesn’t mean anything anymore. Hence, I’m writing this post almost a week late, and I feel zero regrets about it.
Continue reading “Self isolation, week 5: creating monsters out of scraps”