Self isolation, week 12: we get a very special brewing kit, the cast iron pan is brought back from exile, we have a very Valencian Sunday, some shops reopen, and I am also really fed up

Traditional / floral arnadí design

This week has become a bit colder and rainy, which I suppose means we’re getting full on into the summer!

Continue reading “Self isolation, week 12: we get a very special brewing kit, the cast iron pan is brought back from exile, we have a very Valencian Sunday, some shops reopen, and I am also really fed up”

Poison pie

Poison pie close up

☠️ This is a great pie to bake for Halloween… or any time you feel witchy! ??‍♀️??‍♀️ ☠️

I got Malcolm Bird‘s fabulous book “The witch’s handbook” as a Christmas present in 1989 and we enjoyed reading it and making some of the crafty activities, but we never baked much at home, and also most of the ingredients in the cooking section were a bit unusual for Spanish palates, so the cooking recipes were sort of out of reach.

I still liked the book so much that I recently bought a second hand English edition—and it came just in time for Halloween. The best! ?

As I browsed through the book, the Poison Pie recipe caught my eye. Why not bake it, now that I feel confident to do so?

Continue reading “Poison pie”

Roasted pumpkin (or butternut squash) seeds

Butternut squash seeds on a pan, golden and cooked

Raw pumpkin and butternut squash seeds are quite unpleasant to eat without cooking. They are too chewy and hard to break down when biting on them, and you end up trying to swallow them whole. Not a good idea when they have a bit of a hard edge if they’re half chewed.

But once you cook them, it makes them nicely brittle and crispy, and it also brings out their deliciousness ?

Butternut squash seeds in a dish, with pulp on a small pot
Seeds, just scooped out of the squash
Continue reading “Roasted pumpkin (or butternut squash) seeds”