Sardinas fritas con pipirrana
(Pan-fried sardines with pipirrana)
Pipirrana is a refreshing combination of tomatoes, onions, peppers and hard-boiled eggs which balances out the stronger flavour of the pan-fried sardines very well.
A treat today, but something I could happily eat all sunmer long. By the way, I use Maris Pipers for this very soft mash, but a waxy-fleshed potato such as Charlotte would be good too; unorthodox, but capable of giving an even smoother, more velvety mash.
I need something to quell my avocado-toast habit. That moment when I take an avocado, skin, stone and smash it, stir in a little olive oil, coriander and salt, then slather it on toasted sourdough. Nothing wrong with that, other than the regularity with which it replaces lunch or even dinner.
I need something less soft and green, something with a heart, soul and balls. So today, I toast a thin slice of sourdough over which I pour olive oil, then add ‘nduja, the spreadable, spiced Italian sausage available from supermarkets and Italian grocery shops. Put it back under the grill, I then calm its chilli heat down with a thick slice of soft, chalky white goat’s curd.
Menestra de verduras often served in littles bowls in fashionable Madrid bars, but probabaly the best I have ever had was made for me by Raul Domingo, when I stayed with him and his family in the city. Raul is a history lecturer, his wife, Carmen, a photographer, lecturer and archivist, and their student daughter Livia is a jazz and classical violinist. The shelves of their home groan with incredible books and the walls are covered in extraordinary paintings, and when it comes to food, Raul is in charge of the kitchen and his cooking is excellent. While I was writing up recipe notes he brought me a Madrid tapa of fine crisps and escabeche mussels (see page 111) and then a little bowlful of this light, delicious, nutritious menestra.
Read A very hygge Thanksgiving Part 1’s recipe here.
Though hygge is technically Danish in origin, these Nordic morning bowls will bring cosiness, calm and comfort in the darker days to come. How can you work this into your Thanksgiving plans? Don’t worry, we’re not insisting you serve this along side your grandmother’s lengendary cranberry sauce. This glorious spin on porridge would be a great way to start Thanksgiving day. Get in something warming and filling that will power you through the morning (or until 3pm when the feasting commences).
In honour of our American friends celebrating Thanksgiving this week, we think everyone could use a little hygge time to hit refresh. So dust those counter tops. It’s time to make a little mess in the kitchen and summon a little inspiration for the festive season ahead. Read more…
It might not be summer yet, but there is a reason that this week’s #FoodFrom4th is a summer recipe. We’ve been hearing that that this weekend is going to be ‘a bit warm, but at some points cold, and it will rain’, so we thought that we’d give you a recipe that is comforting as it is fresh, and is guaranteed to warm you up. Enjoy! Read more…