REAL SIMPLE FOOD

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INSTANT FOOD

First of no doubt many Parathas and other flatbreads on this trip. This one was filled with paneer, but this one had a consistency almost like ricotta, a bit grainy and creamy. On the side, yoghurt with cumin, butter and an insanely spicy and delicious chili and garlic chutney. More please!

First chai of our trip, in a small non-descript cafe on the motorway outside of Delhi and on our way to Jaipur. Perfect way to warm up after a long day of travelling and a far too short night spent in a crammed airplane and while it’s still quite fresh and cold out (temps are meant to reach the low 30s today).

One more sleep until our trip to India. Feeling nervous and excited in equal measure! The recipe for these (Nigella) Seed Cakes is in the blog archives. An old favourite inspired by my love for Nigella seeds (one reason why Naan is so delicious!) and some sweet Nigella Seed Buns that I saw on @ottolenghi’s feed a while back.

Miso Storm Dennis is wreaking havoc in Brussels so we are cozied up on the sofa for the day. So let’s talk about Miso. A paste typically made from fermented soybeans (although Miso made from other legumes and even grains like brown rice exist too), Miso is an umami bomb. Ranging from white or sweet Miso (with quite a delicate flavour) to dark brown (and quite salty) Miso, Miso is an amazing addition to many dishes, whether sweet or salty. In savoury dishes it adds not just salt but also seems to provide depth of flavour, especially in vegetarian dishes. And in sweet dishes it works similar to salt (think salted caramel) but less aggressively so. And when you look through my blog archives, it quickly becomes clear just how much I like playing with Miso. Here are some ideas (most of which are on the blog): You could make a Miso aioli like Kaja and I did for one of our supperclubs - e.g. to make this Schnitzel Sandwich with Japanese Cucumber Salad (it is also excellent in potato salad). You could also make a Miso custard like for these Banana Miso Gourmandise or these Miso Custard, Rhubarb and Sake Jelly tartlets, or even this Miso Banana Custard Tart. A great idea I picked up from Bon Appetit is to make a Miso Sugar - e.g. to dredge French Toast in (as shown here with an Umeboshi Plum Compote) or for Churros and Doughnuts. Your life is probably also missing Miso Butterscotch - whether to fill chocolate like these Rolo or to pour over ice cream. You could also make some Miso marshmallow fluff and use that to make some homemade Wagon Wheels or these tea cakes with Kinako Graham Crackers. And why not try a twist on Coffee and Walnut Cake using Miso? I also like making a miso butter - not just great with steak or over some cooked greens but also phenomenal on a toasted muffin or a slice of banana bread.

Between my love for cooking and experimenting with different flavours and a busy travel schedule, I don’t get to eat at restaurants all that much. But the last few weeks was a bit of an exception. We finally got to try Barge and also returned to Tero and Ötap. If you haven’t been to Barge, I can highly recommend it. The food was very very good (including their homemade sourdough bread), the atmosphere was wonderfully relaxed and the service spot on (a rarity in Brussels I find). I also took some friends from London to Ötap. Service here can be hit and miss but I simply love this place and it’s one of the few restaurants in Brussels I can recommend in a heartbeat and return to time and time again. The food is delicious but also interesting (not common in Brussels). This terrine with Korean pickled onions (Jangajji) was a case in point: something familiar paired with something unusual yet delicious. I mean, why only serve terrine with cornichons when there are so many other delicious pickles all across the globe?! On top of the delicious food (and a frequently changing menu!) there is a great wine list and the beautiful decor. What’s not to love?

Too much travel means little time to keep my starter alive and kicking so for now I will just stare longingly at pictures of loaves I baked in the past.

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