I’ve been asked a few times for sake recommendations, such as where to start in terms of understanding different types, or how to choose a good sake.
Before going into that, I wanted to explain a couple of things about sake.
Continue reading “Introduction to sake”
Some years ago we were on a bus to Muswell Hill, and we saw the sign for a big-looking shop called “Rupashi Bangla Cash and Carry”, which got me very excited.
It was the year that I had got the “Fresh India” book from Meera Sodha and I was very happy to be learning about Indian food.
I was also on the lookout for supplies, because oftentimes they were whimsically, inexplicably, unavailable from supermarkets. So the sight of a big shop that could sell a huge variety of these things under the same roof and in big portions was MEGA thrilling to me. Thus we said we’d visit some time—after all, it is a short walk from our place.
Continue reading “A serendipitous find in Hampstead Road”
We went to KILN last week, but we’ve spent the whole week holidaying and touristing in our staycation and so I haven’t had a lot of time to write things up!
We LOVE going to KILN! 😍🔥
The food is great: aromatic, well seasoned, hot and spicy and it pairs so well with their beer selection. Plus they have a record player out of which they tend to play dub music which we really enjoy as well.
Continue reading “KILN”
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”
This is fairly easy to prepare, cheap, and delicious!
It is also one of the first things my sister and me learned to cook, so it brings back good memories for me to make this.
Continue reading “Patatas asadas con pimentón (roasted potatoes with paprika)”