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REAL SIMPLE FOOD

Daydreaming about food, one dish at a time

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Mahleb and Poppy Seed Braid – Version 2
Miso: a love letter
Sunshine Brioche
How to set up a successful supperclub – tips and tricks
Cardamom, Mahleb and Saffron Stollen with Apricots, Figs and Pistachios – Version 2

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)
Sumac and Pomegranate Molasses Cookies

INSTANT FOOD

There are two streets near my apartment that I only refer to as the ‘Cherry blossom streets’. I have been stalking the trees for the past few weeks just waiting for this explosion of pink. And now it’s finally here. So yesterday on my way to the organic supermarket I spent a few minutes just staring at the trees with a big smile across my face.

I have a new crush: sumac strawberries. Simply macerate some strawberries with caster sugar and a generous pinch of sumac. Less aggressive in acidity than say citrus juice, sumac nonetheless is equally good at just amplifying the flavour of whatever you add it too, even something as simple as some strawberries close to being too ripe.

Pasta con le sarde, lockdown edition. This means tinned sardines, no finocchietto selvatico (but some fresh fennel and fennel pollen), breadcrumbs from the heel of this week’s sourdough loaf toasted in the dregs of the sardines’ oil, spaghetti quadrati instead of bucatini and no pinoli. But still so delicious. That combination of fish, fennel, saffron and sweet uvetta is one that gets me every time. Also, fishy breadcrumbs are such an amazing alternative to parmesan - not just for this but for plenty of other pasta dishes (love it on pasta with cauliflower and broccoli too). Great too for pasta bakes. What are you cooking these days? Have you discovered any new dishes or resurrected any old favourites?

This Sumac Drizzle Cake, a Middle Eastern twist on the classic Lemon Drizzle, is proving rather popular on the blog this week. So I have popped the link in my profile in case you are still looking for a dessert for this weekend. A slice of this plus a simple cherry compote and some whipped cream with some ground Mahleb and you have yourself a delicious and simple dessert that is a little bit unusual.

Aaand just like that, a few bags of coffee from Belga arrived. Super simple order process and very quick delivery! Perfect fuel for tackling my pre-Easter to-do list 💪🏻

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.

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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)
Sumac and Pomegranate Molasses Cookies

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Goes Well With Coffee

vegan

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Notes for the kitchen, Recipes 9 Comments

September 20, 2013August 13, 2014

Marshmallows – made with flax seed ‘meringue’

While I was putting together this post, I did some research on homemade marshmallows as I was curious to see

read more Marshmallows – made with flax seed ‘meringue’

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Notes for the kitchen, Recipes, The art of baking 4 Comments

September 13, 2013September 13, 2013

Dark Chocolate Banana Mousse

Although I am not vegan, the technical challenge of replacing eggs and other animal products without altering the final outcome

read more Dark Chocolate Banana Mousse

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