After my first attempt at a Pa de Sant Antoni and realising that it was sweeter than I remembered it, I decided to develop a recipe for a savoury version.
I was also really determined that it had to be a plaited bread, which inevitably forces you to use a less wet dough so you can handle and shape it without losing your wits.
The result, once baked, has less definition in the plait than I’d like, but I am very pleased with the bread itself nonetheless. The crumb was quite open, and the anise flavour was there to give it the air of an special bread. I also practiced “painting” the surface with water to give it a smoother surface, and it worked! It felt a bit like biting into a brioche. Quite interesting!
Continue reading “Pa de Sant Antoni (savoury, with sourdough)”
We tried the Clipstone‘s Sunday Arrosto, and they included a card thanking us (you’re welcome!) and also suggesting we could use the chicken bones for a stock. Why, of course! You don’t need to say that twice.
I immediately placed the bones and a few vegetables into my pressure cooker and had it extracting all the flavour that could be left for an hour. But then I was not quite sure what to do with the veggies because they had become a bit too mushy (specially the leeks).
Then I saw Miriam’s recipe and I was like A-HA!
Continue reading “Lentil patties”
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”
While the Fallas festival in Valencia is quite well-known, the Sant Antoni (Saint Anthony)’s celebrations are less flamboyant, more inward looking. A domestic affair, say, for the locals and by the locals.
Happening around the 17th of January, it is a very unassuming celebration: there is a parade where people bring their animals to church to get a blessing, there will be a small market called “porrat” with stalls selling, amongst other yummy things, delicious nuts, figs and confectionery based on those (which are also called “porrat”), and finally one or more bonfires will burn and light up the dark January night, spreading the aroma of pine wood all around the neighbourhood.
All good things!
Continue reading “Pa de Sant Antoni (Saint Anthony’s bread)”