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REAL SIMPLE FOOD

Daydreaming about food, one dish at a time

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Baking your own sourdough bread – tips and tricks and common mistakes to avoid
That Two Kitchens Brussels Miso Aioli … in a Baguette, with Pork Schnitzel and a Soy Sauce and Sesame Oil Cucumber Salad
Two Kitchens Brussels – new Supperclub Dates for the Brunch Edition
Pancake Day – Some new ideas
Banana Fritters with Garam Masala Sugar

Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Seedy Buckwheat Bread (gf)
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat
Fig leaf panna cotta

INSTANT FOOD

This year’s birthday cake for dad: a first trial of a rhubarb and elderflower cake. A sponge cake with a roasted rhubarb and elderflower compote and a filling made with a pastry cream lightened with butter and creme fraiche. What a delicious (new-to-me) flavour combination. One to make again and again I suspect.

When you only get to spend one night in Brussels before hitting the road again you have to choose wisely how to spend that time. So dinner at @le203bxl it was. Still my favourite restaurant in Brussels: a short menu that changes weekly and delicious and unfussy food that is always a little different from what you get elsewhere and that never fails to inspire me. Yesterday’s winning dish was the crispy fried chicken with nigella seeds. Definitely adding nigella seeds next time I make Schnitzel, fried chicken and similar!

Also, ordered something new-to-me from the menu: grilled sheep’s intestines on toasted sourdough bread with a side of pickled onions. I am starting to like offal more and more (although tripe is still not something I would eagerly choose from a menu). This was good but somehow lacked seasoning or some acidity for contrast (the pickled onions alone didn’t do the trick) - maybe some lemon juice, chopped parsley and diced tomatoes? Or a sprinkle of sumac and sliced red onions?

When in Rome* ... (*or Istanbul). The thinnest and crispiest Lahmacun, finished with a squeeze of lemon and some pul biber before being rolled around some salad leaves and lots of parsley. Some tomatoes and red onion would have been nice too. Still one of my favourite Turkish dishes. And super easy to make at home as well (as easy as making pizza so you might as well make your next pizza night a Lahmacun night!).

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Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Seedy Buckwheat Bread (gf)
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat
Fig leaf panna cotta

Archives

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baking with saffron

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Italy, Recipes 10 Comments

July 1, 2013

Saffron Polenta Shortbread

Saffron, the star of my dessert at the Wild Honey restaurant in London (which itself was the star of my

read more Saffron Polenta Shortbread

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