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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

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Seedy Buckwheat Bread (gf)
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Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat
Zhoug ... current condiment of choice for with ... everything

INSTANT FOOD

Neglected for weeks at the back of my fridge and yet so happy to see me after just one feeding. One more week of travelling to get through and then I can hopefully get back to baking sourdough bread more regularly again.

I have been to Sicily a few times before, including to Noto. In fact on my first trip to Sicily I already went to Caffe Sicilia. This was almost 10 years ago and already then Caffe Sicilia stood out with its unusual gelato and granita flavours that reflect the local flora and fauna (it was the first time I ever saw basil as a gelato flavour). Admittedly, it was the Netflix Chef’s Table episode about Caffe Sicilia and Corrado Assenza that made us want to go back. Knowing how invested he is in his business, the quality of the (extremely local) ingredients and making the most of their flavour, we could not not go back. What really stood out this time were the granite. The quintessential Sicilian breakfast (at least in summer) is granita with brioche so granita is everywhere in Sicily. Yet it often disappoints - artificially fruit flavoured ones in lurid colours abound and often granita is far too sugary to make sense as a breakfast. Yet at Caffe Sicilia none of that is true. The list of flavours was short (I counted 5 when we went) - there were 3 fruit flavours (bloodorange, apricot and mandarine) plus coffee and almond (with almonds from nearby Avola). With pistachio not available I opted for this almond one. Made from blanched almonds and without the cinnamon so commonly used here, there was nothing getting in the way of the flavour of the almonds, so fresh and sweet.

Ortigia was as beautiful as I remembered. And as suffocatingly hot as you would imagine a small Sicilian town to feel like in summer. Even standing here, not far from the shore. What you cannot see in the photo is the intoxicating smell of some wild fig trees growing right below my feet (together with some blackberry bushes).

Could not go to Sicily and not have at least one Cassatina. And while we went to Caffe Sicilia in Noto to try their granita (and for me to happily find out that 10 years after my first visit they still have basil gelato on the menu), this cassatina stole everyone’s heart.

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Top Posts & Pages

Seedy Buckwheat Bread (gf)
Dark Chocolate Brownies with Medjool Dates and Almond Butter
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat
Zhoug ... current condiment of choice for with ... everything

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holidays, Recipes, Travel 5 Comments

July 29, 2013July 30, 2013

Lemon Verbena Kamut Shortbread

It must have been the summer I turned 13 or 14, one of those seemingly endless summers we spent in

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