We were in Spain last week (more on that in future posts) and this week we’ve been just trying to catch up and do various admin-y things.
However, I thought I’d post about a couple of two things we ‘invented’ and worked well so you don’t forget about us.
Continue reading “Seaweed with fried shallots, plus sweet and sour daikon”
It was cold this week and I didn’t want to get out to the shops, but I still managed to concoct this with bits and bobs that were in either the cupboard or the fridge, and it turned out to be very pleasant!
Continue reading “Cupboard and fridge ochazuke”
I brought a salad to the office on Friday, which is not unusual. But I was in a rush in the morning and didn’t prepare the little container with the dressing (olive oil, vinegar, salt).
As I started cycling towards the office, I expected / hoped / vaguely remembered that the office kitchen had some bottles of these.
Imagine my sheer horror when, hours later, I turn up at the kitchen and… nope. There was nothing of that. There was sugar, marmite, sriracha (hot sauce), salt, pepper, other random things… but absolutely no olive oil or vinegar.
Continue reading “An improvised salad dressing, or a lunch-time hack”
Now that summer is officially under way and it (sometimes) gets hot, I tend to avoid turning the oven on, as our flat gets very hot and we don’t need any extra heat. It’s time for salads, gazpachos and things that can be eaten cold(ish).
However… sometimes the pull of making something with flour is still strong. And that’s when I reach for these very easy to make pitta breads, which are dry-fried in a pan rather than baked in the oven.
It will still be hot in the kitchen for a bit, but then you’re done and ready to eat your little freshly baked wonders. And it’s so exciting to see them puff up! One of my favourite parts.
Continue reading “Sourdough pitta bread”
We bought a really big pack of Za’atar a couple of weeks ago, and the first thought I had (apart from cooking more cauliflower fritters) was that it would somehow make its way into bread.
First we made some sourdough manakish: a sort of flatbread topped with a paste made of za’atar and olive oil. That was very good!
Then I had an idea: what about making a hybrid between manakish and a ‘classic’ loaf?
Continue reading “Za’atar bread”