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Mahleb and Poppy Seed Braid – Version 2
Miso: a love letter
Sunshine Brioche
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Dark Chocolate Brownies with Medjool Dates and Almond Butter
Baking your own sourdough bread – tips and tricks and common mistakes to avoid
Seedy Buckwheat Bread (gf)
Preserved Lemon and Almond Cake

INSTANT FOOD

I don’t normally prepare such an elaborate spread for a weeknight dinner but then these are not exactly normal times. And there is a lot of comfort to be found in putting together a nice meal for your loved ones and yourself. Today that meant a batch of the Lentil Kofte from my blog with garlic yoghurt, coriander and pomegranate arils, a beetroot and chopped parsley salad, a small bowl of tabbouleh, some homemade hummus, pickled red onions, a plate of feta and, out of sight, some re-heated Tortillas because that is what we had. Simple, delicious and the leftovers will serve us well at lunchtime tomorrow.

If, like me, @belgacoffee feels a little bit like your second living room and it’s been far too long since you could have one of their great coffees, the good news is they just opened a webshop for their coffee! I just ordered a few bags, for filter coffee and espresso. If you want to do the same and show the guys behind your favourite Brussels café some support during these tough days and weeks head to www.belgacoffee.com and put in your order.

This is what I used those Sumac Strawberries for: Tiramisu-ish with Labneh and Strawberries macerated with sugar and sumac. I will post the recipe on my blog this week so if you are still looking for a simple dessert for this Easter weekend and those first strawberries are calling out to you, then this would be a great option.

Working from home also means I can use 5 mins out of my lunchbreak to marinade the beef for tonight’s grilled beef tacos - seasoned the beef with salt and pepper, added some dried oregano and crushed bayleaf, some chopped garlic plus oil and beer. These will be cooked in a griddle pan and served with homemade flour tortillas, guacamole, pickled red onions, an elote-style sweetcorn salad plus pico de gallo. And of course a cold beer.

I made this! Started using a 100% wholemeal rye starter for my sourdough and it’s like I injected my bread dough with steroids - so much more activity and such faster fementation time! Was afraid this loaf might have overproofed the tiniest bit but it turned out ok and came with wonderful ovenspring and such a beautiful crumb! Slowly starting to run out of flour after more than 3 weeks of baking every few days but helpfully the supermarkets seem to be restocking flour quite regularly.

Is it too soon to start planning a full day #cincodemayo feast? Asking for a friend ... I am thinking of starting the day with iced coffee with horchata, and conchas or pan de muerto for breakfast if I want something sweet or huevos rancheros if I want something savoury. Lunch maybe some quesadillas (the hibiscus ones @tejalxrao wrote about keep calling to me), after all Cinco de Mayo falls on a weekday this year. Maybe washed down with some Hibiscus or Tamarind Agua Fresca. And for dinner? No idea so far - maybe I will finally make Pozole, maybe we’ll have Tacos al Pastor (love Alison Roman’s take on those), and if I am organised enough maybe we’ll manage to wash it all down with some Tepache. If not, there are still two bottles of Mezcal lurking behind the gin bottles.

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Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Baking your own sourdough bread – tips and tricks and common mistakes to avoid
Seedy Buckwheat Bread (gf)
Preserved Lemon and Almond Cake

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Two Kitchens Brussels

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Supperclub, Two Kitchens Brussels, Uncategorized 0 Comments

February 28, 2019July 22, 2019

Two Kitchens Brussels – new Supperclub Dates for the Brunch Edition

Those who know me well know that breakfast is basically my favourite meal of the day. The only meal that

read more Two Kitchens Brussels – new Supperclub Dates for the Brunch Edition

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