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)”
I like to cycle flours quickly so that they’re always as fresh as possible and don’t go rancid or off (quite important if you’re using organic flours which have not been treated with chemical products and so have more chances to ‘breed life’).
I had a lot of Hodmedod’s YQ wholemeal flour which I wanted to use, but I wanted to try something different to the usual wholemeal loaf.
I thought of making a focaccia, which is very easy to make, but they’re normally made with white flour. Using wholemeal flour might sound like a heresy when the first idea that comes to mind about focaccia is a soft white fluffy dough, but the result surprised me—it was moist and full of flavour.
But I had nothing to lose, and much to find out!
Continue reading “Sourdough wholemeal focaccia”
Who says you can only use “Indian” spices for Indian food? Definitely not me!
I unleashed my full creativity on the kitchen and I ended up with an omelette, mushrooms and salad.
Continue reading “An improvised Indo-Spanish dinner”
We used to do most of our grocery shopping in the shops in the area, but since the ‘outbreak’ and the ‘lockdown’, it all has been really messed up, with shops packed with people but devoid of food.
Now that most of our fresh food shopping comes from erratic and unpredictable home deliveries, and is complemented with whatever we can find when we venture onto the shops once a week, we’ve had to “change our paradigm”.
Or in other words, instead of going from recipe to ingredients, we’re now going the other way: here’s the ingredients, what can you do with them?
Continue reading “Self isolation, week 3: anything goes!”
I wanted something soothing and autumnal like a shepherd’s pie but I was also feeling quite adventurous and experimental, so I ended up with this delicious alternative, which also happens to be vegan ?
Continue reading “Butternut squash & turnip pie”