things we eat and drink, at home and out and about
Quick to make, weird and pleasant to eat 🤪
It has a nice, gentle crunch, and the sesame oil and cheese are balanced out by the sourness of the vinegar and the pickled radishes. It somehow… works?
Devvers says it has such a strong 80s vibe, maybe it’s the colours… maybe it’s the arrangement? I think it’s the sweetcorn!
Continue reading “Retro style sesame and sour salad”
This is something my grandmother used to make for Sunday lunch… but only once a year! Maybe she got tired of peeling pomegranates and the rest of fruits for six people (and who can blame her!?) 😏
It’s nice to enjoy the new oranges coming into season, with their crisp and sweet flavour… yum! 😋
Continue reading “Macedonia de otoño (autumn fruit salad)”
In the quest for the most extravagant and spectacularly looking dishes, we often overlook the basics. What a shame!
So here’s one of them: bollit (in Valencian) or hervido (in Spanish). Which literally means… boiled!
This dish is extremely simple, consisting of boiling vegetables in salted water, and then having them with a bit of fat of your choosing. I know—it sounds “unappetising”, and it looks “ugly”, but it can be oh so comforting, especially when the weather is cold or if you’re feeling not so great and all you need is some simple food that doesn’t require extremely sophisticated skills to prepare.
Continue reading “Bollit / hervido (“boiled”)”
This is the home-cooked version of a classic tapa or bar food. Normally you either snack from the livers drenched in this brutal green garlicky sauce, or have them on a ‘sandwich’ which has also been generously drenched in the sauce.
I’d warn that this is not something you want to bring to your office, unless you really hate your coworkers, because the garlic is STRONG in here.
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 ?
