[VERY BELATED POST] Pseudo-isolation, week 17: everything is weird (and quiet)

Note: this post was written almost a year ago, in July 2020! It had been sitting on my drafts for some reason, and it’s a pity because it has some cool stuff we did last year! So out it goes!

Feel free to imagine it is preceded by a whiff of naphtalene or something 馃槀

This week we went to two (!) restaurants and a pub and it was all weird and quiet. We also ran out of milk but made porridge anyway. And Devvers made Spanish sweets following a Valencian recipe again!

We still can’t walk without the persistent feeling that everyone is going to give us the virus, and many things are still closed, although at least the supermarkets around us are relatively well stocked nowadays.

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Cauliflower fritters

Cauliflower fritters, with salad and black tahini sauce

I bought some spices online, and an interesting looking recipe by Susie Morrison (Gourmet Glow) was included in the box. I did not have any better ideas for dinner, so I thought: why not try this?

What a success! We’ve made several times already, and I predict there will be more repeats (if only because we’ve bought more za’atar鈥攁ll these repeats depleted our stock!)

That said, the original instructions confused me a bit, and they also suggested using some ingredients I did not have at hand, so this is my own interpretation, adjusted to my own way of cooking.

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Pimientos rellenos / bajoques farcides (stuffed peppers)

Stuffing the pepper with the rice mix

I absolutely adore stuffed peppers鈥攊f Proust had madeleines, I have stuffed peppers.

It’s smelling them and instantly thinking of sunny Sundays and visiting grandparents; chasing the faint scent of the roasted skins all the way from the ground floor through three flights of stairs, across the long corridor leading to the kitchen, and then finally (finally!) digging into the strongly flavoured rice while sitting on a pile of cushions on a chair that was way too low for me… Yummmm!

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Ras el hanout

A pot with home-made ras el hanout spice mix, and a label on the lid that says "ras el hanout"

I was deep into preparing the aubergine shawarma; all the aubergines were cut, salted and resting while they released their liquids; the onions were just in the pan… and then I realised we did not have any of that mysterious “ras el hanout” spice mix. I did not even know how it looked like!

Not being one to panic (as we have a decently stocked spice selection in the kitchen), but also not being one with her hands on a device connected to the internet, I requested help from Devvers, who was in front of a computer:

Can you tell me which spices go into ras el hanout?

After a brief search, of course the bbc food website emerged to the top with this seemingly never-ending list of ingredients:

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