We have reached May already…. April has gone without any posts – things have been too hectic here to do blog hopping (sorry guys!) and posts.
This lentil soup is a copycat from Gaby’s Deli, a Jewish restaurant at Leicester Square, London. Not sure if I could succeed in copying it…. Or rather I should say I just tried to imitate their recipe, however, I like mine very much.
2 tbsp olive oil
1 tsp ginger root, freshly grated
¼ tsp garlic, minced
1 tbsp fresh coriander stalk, finely chopped
100 g onion, finely chopped
70 g carrot, finely chopped
½ tsp turmeric
1 tsp ground cumin
650 and 150 ml water
4 tsp no sodium vegetable bouillon (adjust according to the package instructions)
200 g dried red or yellow lentil, rinsed
1 tsp dried mint leaves
½ – ¾ tsp fine sea salt (adjust according to the package instructions)
1 juice of fresh lemon
fresh coriander leaves, to garnish
slices of lemon, to garnish
( For 3 -4 servings)
In a large saucepan, put in the olive oil, ginger, garlic and coriander, then fry over low heat stirring consistently until fragrant. Add the onion and sauté for a few minutes but not brown. Spoon in the turmeric and cumin powder, and carry on until fragrant. Add the carrot and fry for further one minute.
Pour the 650 ml water into the pan, stir in the lentil, bouillon, salt and mint, and increase the heat to bring to the boil. Reduce the heat and cover to simmer for about 20 minutes or until tender.
Purée the soup in a food processor or a blender until completely smooth. Let it sit for overnight if possible.
Return the purée to the pan with 150 ml water and reheat over low heat. Pour in some more water if too thick. When boiled, add the lemon juice and simmer for a few minutes. Taste it and add more salt and/or juice of lemon if needed. Remove from the heat.
Serve the soup in bowls and garnish with a slice of lemon and coriander leaves on top.
When in London, I pretty much enjoy Middle Eastern food. Below are the restaurants and shops I have tried:
Once it was forced to close, but fortunately still there! It’s no-frills but I enjoy their food and atmosphere. I pop in for a quick meal or when I’m away from home for a while and eager for vegetables.
Honey & Co.
Very popular restaurant at Warren St. Booking is a must.
Burbu Cha Cha is a coconut milk based dessert from Malaysia or Singapore. Usually cooked with yam, taro, sweet potatoes, black eyed beans, pandan leaf etc., but I made it simpler with just sweet potato, banana and tapioca.
(for 2-3 servings)
800-1000 ml water
35 g tapioca pearls
500 ml water
1 tbsp salt
450 ml water
240 g sweet potato, peeled and cut into chunks
110 g coconut cream (thicker and richer than coconut milk)
½ tsp coconut sugar
2-2½ tsp caster sugar (to adjust)
½ banana, cut into small pieces
(optional: fresh mint)
Pour the 800-1000 ml water in a pan and bring to the boil. Add in the tapioca and simmer over low heat for 1-1.5 hours or until transparent, stirring occasionally. Rinse in running water and drain.
Meanwhile, leave the sweet potato pieces in 500 ml water with salt for about 1 hour and drain. Put the potato chunks in a pan with 450 ml water and bring to the boil. Cook on medium heat until tender.
Reduce to low heat, add the sugars, ladle in the coconut cream and simmer for about a few minutes. Add in the tapioca and banana, then cook for further 2-3 minutes. Taste and add more caster sugar if needed. Serve hot. Or let it cool and chill in fridge to serve cold.
NOTE: Change water before adding coconut cream if use purple sweet potato.
Tomorrow, the 21st of December this year is Toji, or winter solstice. The two most commonly practiced Japanese customs associated with the beginning of true winter are eating kabocha and having a yuzuyu, a hot bath with yuzu citrus fruit floating in it.
Yuzuyu is a tradition with its roots in prayers for safety and good health. It is said that bathing with yuzu at winter solstice keeps a cold away during winter. And besides, the strong smell of the citrus is believed to remove evil from the body and purify it.
In fact, a component of yuzu is known to be good for skin protection, and to warm the body, and it is also known that the aroma has a stress relief effect. Actually, the fragrance is very pleasant and soothing!
What I’m posting here today is not ‘how to make’ or ‘how to have a yuzuyu’ but the recipe of pleasantly bitter Honey Yuzu Marmalade.
500 g yuzu, preferably organic
100 g caster sugar
35 g honey (I used orange blossom honey)
Wash the yuzu thoroughly and pat dry with paper towel or something. Cut the citrus in half crosswise, squeeze out juice and strain. Reserve seeds and any removed membrane.
Scoop the pips and pulp into a non-reactive pan and add the seeds and membrane. Pour in enough water to cover and simmer for 10 minuets on medium heat. Strain through a sieve into a bowl, remove the seeds and push to draw out pectin, using a wooden spoon.
Meanwhile, slice the peel into very thin pieces, put into a large bowl of water and wash gently by squeezing. Change the water and repeat the process two more times for a total of three washes.
Place the peel in a large pot with a plenty of water. Bring to the boil over medium heat and simmer for a few minutes. Then remove from the heat and drain in a strainer. Repeat this process two more times.
Put the peel into a non-reactive pan along with the juice, pectin liquid from the process 3 and 50 g sugar. Simmer on lower heat for 10 minutes, skimming off scum.
Add in the rest of the sugar and simmer stirring regularly for further 10 minutes or until thick. Spoon in the honey and bring back to simmer, then remove from the heat.
Cool completely. Keep refrigerated and finish in 1-2 weeks.
Once I had a precious person up in the Isle of Skye, off the northwest shore of Scotland. Scotch broth is one of my unforgettable memories with the person.
When visiting Skye, I usually take a coach which arrives late in the evening. She always waited for my arrival with her homemade Scotch broth on stove because it was my favourite.
She was like my grandma, and I just loved her. I liked spending time together – attending Gaelic service, chatting and watching telly by the fireplace with a nice cup of tea and some biscuits…. Even the silence for a wee time in dim light before retiring to the bedrooms – only the sound of clock, light wind and rain around us, and a seagull noise far away – I liked a lot.
My cherished memories.
For the broth (for 4-6 servings)
1.7 ltr water
250 g lamb shoulder (without bones)
50 g pearl barley
1 bay leaf
100 g potato, diced
100 g carrot, diced
100 g swede (Swedish/yellow turnip, rutabaga), diced
100 g white cabbage (leaves, soft inner stems and leaf stalks), chopped
100 g leek, halved and chopped (white portion only)
50 g fresh or frozen green peas
salt and pepper, to taste
For the tattie scones (8 pieces)
250 g floury potato
25 g melted butter, and more for frying
¼ tsp salt
1 tbsp buttermilk
70 g plain flour, and more for rolling
½ tsp baking powder
25 g grated cheddar cheese
Put the lamb, barley and bay leaf in a large saucepan with 1 liter water and bring to simmer. Cook over low heat for 60 mins, skimming off the scum.
Pour in the rest of water and add the vegetables into the pan, then bring back to simmer. Cook for 20 mins or until the vegetables tender.
Take the lamb out of the broth, cut into small cubes and return into the pan. Add the peas and cook until tender. Season with salt and pepper to taste.
I didn’t skim off the fat for cold winters and for better flavour. Remove excess fat if you wish.
For better taste, let the broth stand overnight without adding the peas. Skim off solid white fat layer if desired.
Boil the potatoes until tender. Drain, peel, and mash thoroughly with the butter and salt. Stir in the buttermilk, then shifted flour and baking powder to form a soft dough. Add the cheese and mix well.
Turn the dough out onto a floured surface. Knead lightly and divide into two equal pieces. Roll out to about 15 cm in diameter or about 4-5 mm thick. Cut into quarters and prick all over with a fork.
Place on a hot greased griddle or heavy pan and cover. Cook over gentle heat for about 5-6 minutes or until golden brown and crisp all over on each side.
MUST Visit in SKYE
My photos cannot show you the beauty of Skye enough, so I downloaded some from isleofskye.com which gives you useful tips on the island.
Enjoy the walk up to the place where beautiful scenery awaits you. I also enjoyed cream tea – climbed up with a cream tea pack from Morrisons’ – at the foot of ‘Old Man’, whose face in profile you will see from distance on the main road.
I had always wanted to see the site where some scenes of Breaking the Waves (1996) were filmed (also at the Quiraing), and eventually made it! Unfortunately, the weather was bad – no good photos at all – and it was quite hard to get to the lighthouse in the strong wind. Yet, it was still stunning! Hope you have a nice weather when visiting!
One of the most spectacular landscapes in Scotland. It has appeared in many films, which attracts lots of tourists to Skye. Actually, I had never seen such an amount of tourists in the island before, and neither had the islanders.
Islay whisky is wonderful and I like its smoky, peaty and seaweedy flavour – love to visit the distilleries one day – but mellow Talisker gives me more comfort.
MUST Eat in SKYE
What a shame! The Harbour View closed down…. So I tried a newly opened seafood restaurant, Cuchullin in Portree. Their mussels and oysters, along with a dram of Talisker Port Ruighe (pronounced ‘Portree’, old Gaelic spelling), were satisfactory. Book a table to avoid disappointment.
If you are a seafood lover and hungry enough, try the seafood platter!
MUST Stay in SKYE
I’m afraid there is no accommodation I can recommend at the moment, because my fave B&B has stopped taking any guests. I miss their porridge and poached smoked haddock for breakfast…. I will post here if they go back to business again.
How to get to the ISLE OF SKYE
We don’t have to travel on horseback any longer like Samuel Johnson and James Boswell did in the 18th Century 😀
If you are not driving up to the isle, Scottish Citylink coach services are available.
Edinburgh – change at Inverness – via Kyle of Lochalsh – Skye: runs along Loch Ness – you might bump into the famous monster!
Glasgow – (a few via Glasgow AP) – via Fort William and Kyle of Lochalsh- Skye: drives through Glencoe
En route, both pass by (or stop for passengers) the most romantic castle in Scotland, Eilean Dona Castle near Kyle of Lochalsh.
As I wrote the other day, I received a birthday postcard from one of my Postcrossing friends in Germany. The curried butternut squash soup I am posting here is based on her recipe she had shared with me earlier. (In return for the recipe, sent her a tourist postcard while in Scotland, and then the birthday card reached.)
Oh, what a timing! Just received another mail from her – with a cutting of newspaper article on a German pumpkin festival on the very day of Halloween!! Danke!!
I followed her recipe with some simple alterations: used butternut, shallot, coconut sugar and vegetable bouillon instead of pumpkin, onion, white sugar and chicken bouillon, added ginger and coriander, and also sauté process. Quantities of the ingredients were not specified, so I prepared them according to my taste.
3 tbsp olive oil
1 tsp ginger root, freshly grated
50 g French shallot (eschallot), finely chopped
1 tbsp fresh coriander/cilantro stalk, finely chopped
1 ½ tsp curry powder
1 kg butternut squash, peeled, deseeded and cubed
150 g potato, peeled and cubed
800 ml water
2 tbsp no sodium vegetable bouillon
1 ½ tsp fine sea salt (adjust according to the bouillon package instructions)
¾ tsp ground cumin
½ tbsp coconut sugar
a smidgen – a pinch of cayenne pepper, to adjust
ground black pepper, to taste
fresh coriander/cilantro, coarsely chopped (optional)
fresh coriander/cilantro leaves, to garnish
( For 3 -4 servings)
In a large saucepan, put in 2 tbsp olive oil and the ginger and fry over low heat stirring consistently until fragrant. Add the shallot and coriander stalk, and sauté for a few minutes but not brown. Spoon in the curry powder, then carry on until fragrant. Add the rest (1 tbsp) of the olive oil and increase the heat to medium. Add the squash and potato, and cook stirring constantly until it starts to soften but not brown.
Pour the water into the pan, stir in the bouillon, salt, cumin, sugar, cayenne and black pepper, and bring to the boil. Reduce the heat and cover to simmer for about 20 minutes or so until the vegetables have softened.
Purée the soup in a food processor or a blender until completely smooth. Return to the pan and reheat over low heat. Pour in some water if the soup is too thick. Taste and add more seasoning if needed. (optional: Stir in the chopped coriander and ) remove from the heat.
Serve the soup in bowls with swirls of crème fraîche and coriander leaves.
Mmmmm so tasty! I like the soup so much that I can eat this enough for two, or even three! 😀 Thank you, my dear Postcrossing friend in Germany. I will write you back later on. 🙂
Three flammkuchen – with bacon & onion, smoked salmon & courgette, fig & cranberry cheese – recipes to follow below.
As I posted last month, I went to Germany last year to see the wine festivals. What I enjoyed most there, however, is Rotweinwanderweg, i.e. Red Wine Hiking Trail, rather than the festivals.
Rotweinwanderweg runs high above the floor of the Ahr Valley along the River Ahr which flows into the Rhine just south of Bonn. It offers beautiful views over the vineyards and spectacular ones overlooking the valley.
The trail is 35.6 km long and takes in the winemaking villages in the Ahr wine region en route (More about the region, read my Holiday in Vineyards): from Altenahr in the west, it stretches via Mayschoß, Rech, Dernau and Marienthal, passing by Walporzheim (where I saw the festival), Ahrweiler (where I stayed) and Heimersheim (where another festival was held), then to Bad Bodendorf in the east.
Unlike in the Lower Ahr Valley between Walporzheim and Heimersheim with flatter vineyards and mainly loess soil, in the Middle Ahr Valley, vines grow on the steep terraced cliffs of volcanic slate. The grapes on the south-facing vineyard slopes can receive a greater intensity of the sun’s rays, with sunshine falling on an angle perpendicular to the hillside, and the soil has an ability to store heat during the day, and gently releases it during the night. This is one of the reasons why full-bodied wines can develop here despite the northern location.
See? How steep the vineyards are!
I’m not a wine expert. I don’t know much about Terroir and how different soils affect the flavour of wine, but I liked the wines from the Middle Ahr Valley more.
I hiked about 3/4 of Rotweinwanderweg – 26.1 km between Altenahr and Bad Neuenahr Ahrweiler in 3 days. Sometimes I walked down to the villages for some break and sometimes got lost in the mountains 😀 – cos it intermingles with the Nordic Walking Trail!! So I reckon I walked at least 30 km in total.
Walking in the mountains and vineyards, in the fresh air and pleasant sunshine, I felt myself extremely happy – almost natural high like a marathon runner! This is when I decided to start a blog, hence my name, ‘Rotwein Wanderer’.
Most of the trail runs through open vineyards, and various descents and paths lead you from the vineyards into the winemaking villages.
Each village has some wineries or wine estates where you can sample some wines in their tasting rooms, and cozy restaurants and taverns which serve the local wines. (Read Rhine and Around: Ahr on wine tasting at a wine estate in Ahr – I’m glad she also found the hidden gem! and jealous cos I couldn’t try Jean Stodden’s!!)
As usual, well-organised Rotwein the foodie had already planned where to have a break and what to eat – like a marathon runner who plots out. 😀 Then headed down a ramp for the first water station, more precisely, DRINK station in Marienthal.
Weingut Kloster Marienthal was once state owned, but two cooperative wineries, the Winzergenossenschaft Mayschoss-Altenahr and Dagernova Weinmanufaktur, and two private wine estates, Weingut Brogsitter and Weingut Meyer-Näkel, have managed since 2004. In the vinotheque, you can taste some Kloster Marienthal wines and also purchase a limited range of the four owners’ as well as Kloster Mariental’s.
Weingut Kloster Mariental is located in the former Marienthal Convent with a cafe/restaurant. I took a seat in the patio with a wonderful ambience – surrounded by the ruins of the convent and a view of the greenish vineyards ahead of me.
I ordered „Klassisch“ – ‘Classic’ or traditional flammkuchen – with bacon, onion and cheese along with a glass of their Blanc de Noir as I had found it my very ‘cup of tea’ at Heimersheim Wine Festival a few days earlier.
The flammkuchen was superb – the best one I’ve ever had! Very crispy rather than crunchy, rich but light at the same time, perfect saltiness….
It was so good that I couldn’t help experimenting at home although I knew it was difficult to roll out the dough very thin and to make it really crisp in high flame – my electric oven isn’t enough!! I believe, however, it turned out rather good! Other than ‘Classic’, tried something different. I wanted to use Wensleydale cheese with cranberries but not available in this country, so substituted Boursin’s – the black pepper gave it a good kick!
If you would like to enjoy with some wine, try Blanc de Noir if available, or Riesling if not. As for the dessert flammkuchen? Hmmm…. Spätlese, Auslese…. I don’t store sweet/er German wines, so paired with sweet Sicilian spumante made from Moscato Bianco, or Muscat Blanc, which went nice together.
(makes 2: about 20cm x 20cm each)
for the dough (makes 2)
1 tsp instant dry yeast
1/4 tsp honey
100 ml/cc lukewarm water
150 g bread flour
30 g whole wheat flour
1/2 tsp salt
1/2 tbsp olive oil plus some for coating
for the topping
i) Klassisch (for 2)
80 g sour cream
2 tsp Greek yogurt
1/2 tsp salt
1/2 tsp ground nutmeg
white pepper, to taste)
30 g eschallot (French shallot), finely chopped, squeeze and pat dried with paper towel
50 g bacon, chopped
40 g red onion, thinly sliced
fresh chive (to sprinkle), chopped
ii) smoked salmon & courgette (for 2)
100 g sour cream
½ tsp truffle salt (I used black truffle salt)
white pepper (to taste)
30 g eschallot (French shallot), finely chopped, squeeze and pat dried with paper towel
100 g smoked salmon
½ – 1 courgette, thinly sliced
fresh dill (to garnish)
iii) fig & cranberry cheese (for 2)
100 g Boursin Cranberry & Pepper cheese
7 – 8 fresh fig, sliced
½ tsp ground cinnamon
1 – 2 tbsp runny honey, to adjust (I used orange blossom honey)
For the dough, dissolve the yeast and honey in the lukewarm water, and allow to sit for 5 minutes.
Tip the flours and the salt into a bowl, and mix and form a well in the middle. Pour in the yeasty water and the oil, then mix thoroughly. Knead by hand for 10 minutes or until smooth and elastic. Add in some more flour or water a little at a time if required.
Shape the dough into a ball and coat the surface lightly with the olive oil. Place in a bowl, and cover with a clean tea towel or clingfilm. Allow to rise in a warm place for 45 minutes or until it has doubled in size.
Remove the dough from the bowl, and punch down gently to degas. Divide into two equal pieces, shape both into a ball, and grease with the oil. Cover again and allow to rise a second time for 30 minutes.
Meanwhile, combine i) the sour cream and yogurt in a small bowl. Add in the eschallot, nutmeg, salt and pepper, or ii) cream the sour cream in a small bowl. Add in the eschallot, truffle salt and pepper, and mix well.
Preheat the oven to 200°C.
On a piece of parchment paper, roll out the dough pieces (2-3 mm). Prick all over with a fork. Spread half of i), ii) the cream mixture or iii) the cranberry cheese onto the dough, but leave a small border around the edge.
i) Scatter with the bacon and onion on top, ii) Top with the courgette and smoked salmon, or iii) Top with the fig, drop the balsamic on each figs and sprinkle with the cinnamon. Bake for 10 minutes or until the edges are nicely browned and the bottom is crisp.
Remove from the oven, and i) sprinkle with the chive, ii) garnish with the dill, or iii) drizzle over the honey.
I love caponata and cook it quite often (as I posted in June). This time, however, I made it a little bit different – more Sicilian and summery with vegetable and fish in season. (If you are a vegetarian/vegan or not in the mood for fish, just omit it and add some more vegetables since this recipe is just to combine caponata and fried fish.)
Well ripened and juicy tomatoes at their best are abundant now, so I made Passata di Pomodoro myself to add in. This intense tomato purée is absolutely tasty – natural flavours, especially sweetness, are brought out. You would love to use the passata not only for caponata but also for pasta etc. – I’m going to make Moussaka with this passta and aubergines below.
We are in fresh swordfish months here and it has arrived in stores. In Sicily, swordfish, also in season, is eaten well and there are various dishes: Involtini di Pesce Spada (stuffed swordfish rolls), Pesce Spada al Salmoriglio (grilled swordfish with lemon Salmoriglio sauce), Pasta con Pesce Spada e Melanzane (pasta with swordfish and aubergine) etc… and of course, Caponata di Pesce Spada. Yes, I’m posting a caponata with swordfish recipe today.
There various caponata recipes exist in Sicily with local variations: with pine nuts, almonds or pistachio, mint or basil, sugar or honey; with or without garlic, raisins, peppers (capsicums), anchovy are the examples. You might think ‘!!’ or ‘??’ but adding cacao (cocoa powder or grated chocolate) is also one of the varieties. I’m not sure if this is authentic or not. My Sicilian friend in Palermo hasn’t heard of it and says it may be a new recipe while some mention on the web it’s from Syracuse and Catania areas – I though it might be from Modica, a Baroque town famous for its chocolate.
I tried to enhance the flavours to make it summery adding some more vinegar, for example. The first experiment lacked depth. Honey was added instead of sugar, but not enough and still something missing. I was thinking about using balsamic vinegar instead…. After some more experiments, settled on the two recipes: i) with unsweetened cocoa powder (thick and rich) and ii) with raisins soaked in red wine vinegar (mildly sweet). Seems my caponatas are a melting pot of Sicily! 😀
Enjoy the summery caponata(s)!
(for 2 – 3 servings; for 4 as antipasto)
for the Passata
1 kg tomato
300 ml/cc water
for the Caponata
500 g aubergine (preferably ‘Black Beauty’), cut into 2.5 cm dice
1 tsp salt
200 g swordfish, cut into 2 cm wide pieces
1/2 lemon, squeezed
salt and pepper
1 tbsp olive oil
80 g celery, cut into 1 cm dice
vegetable oil to deep fry (I used sunflower oil)
1tbsp olive oil
120 g onion, sliced
100 g red pepper/capsicum, cut into 2cm thick slices
1 tbsp caper in sea salt, rinsed, soaked for 10 min and drained
50 g pitted olive, halved
200 ml/cc passata
1/2 tsp dried oregano
4 tbsp red wine vinegar (acidity 7%)
1 tsp honey (I used orange blossom honey)
i) 1 tsp (a little less than 1 tsp) unsweetened cocoa powder or ii) 20 g raisins
salt and pepper (to taste)
20 g almond
fresh basil (to garnish)
For the passata (Prepare in advance or while salting aubergines), place the tomatoes in a large pot with the water. Cover and simmer over low heat for 30 minutes. Remove from the water and drain for a while, at least 30 minutes, until water doesn’t come out of the tomatoes (Do not press or squeeze!). Strain through a coarse sieve into a bowl, using a wooden spoon to push any larger bits of tomato through. Put the passata in a pan and cook over small heat for 15 minutes or until thickened stirring constantly.
Place the aubergines in a colander, rub with the salt and let it sit for about an hour. Before using, squeeze and pat dry with paper towel.
Rub the fish with the lemon juice and leave for 10 minutes. Pat dry with paper towel, and sprinkle with salt and pepper. Heat 1 tbsp of the olive oil in a frying pan and fry until cooked through and lightly golden. Set aside.
In a pot, bring the vegetable oil to 180°C and deep fry the celery until slightly brown. Then boil the oil again to 190°C and deep fry the aubergines until really brown (but not burnt). Drain the fried vegetables well on paper towel to remove excess oil.
Dissolve the honey in the vinegar – ii) and soak in the raisins for 10 minutes. Set aside. Clean the frying pan, sauté the onion with another 1 tbsp olive oil on medium heat until tender. Add the red pepper and fry for a few minutes, then olives and capers for a minute.
Spoon in the passata with the dried oregano – i) and cocoa powder. Then pour in the vinegar mixture – ii) including raisins, and mix well for a minutes or until pungent aroma subsides.
Add the deep fried vegetables and the fish, and stir gently to combine. Season with ground pepper, taste it and add salt if necessary. Cool to room temperature, then store in an airtight container in the fridge overnight.
Lightly toast and chop the almonds, and scatter over or mix in the caponata. Garnish with the basil and serve.
If swordfish is unavailable, try fresh tuna, another popular fish in Sicily. Mackerel is one of the options, too. Next time I will cook with polpo, or octpus!!
Memoirs of a Foodie
I always bring lots of foodstuff back from Sicily: sun dried tomatoes, dried oregano, pistachio (nuts, powder, cream, pesto), anchovy… and salted caper is one of them.
In 2014, I sailed to a smaller island, Lipari in the Aeolian Islands off the northeastern coast of Sicily. WhenI was enjoying the breathtaking scenery at Chiesa Vecchia di Quattropani, a local farmer talked to me and showed me around the field behind the church explaining the crops and plants (I don’t speak Italian but Icould understand what he said as I had studied Spanish). He seemed very happy with the arrival of spring and as if he wanted to share the joy with someone. Baby leaves of fig and olive…. It was the first time for me to see caper plants, so I was a bit excited. I think that was why he fetched a jar of homemade capers in sea salt for me! What a surprise and what an encounter!! This is one of the reasons I love travelling on my own.
And also he plucked a flower and gave me. At home, fully enjoyed caponata, pasta, salad etc. with the capers.
MUST SEE in LIPARI
Chiesa Vecchia di Quattropani
It was early April and still off season – there were some tourists but very quiet. No one up there, and I had the spectacular view and tranquility all to myself!! (but the farmer disturbed! 😀 )
MUST EAT in LIPARI
Popped in Gilberto e Vera twice while in Lipari for just wine (aperitivo) and for a panino. Friendly Girberto chose red wine for me – Salina Rosso from Salina Island. (Tripadvisor reviews)
Oscar is a not to be missed pasticceria/gelateria in Lipari. Their cannolo is just divine and the best one I have ever had. Ricotta cream was stuffed in a homemade shell in front of me!! They offered me some almond biscuits, which were superb and I couldn’t resist buying two packets!
I make Spaghetti al Limone when I come across ‘good’ organic lemons. I started doing this two years ago when I was offered some lemons and oranges at an organic shop in Palermo. (Maybe because I purchased lots of foodstuff there – like pistachio, almonds, preserves, wine, cheese, almond biscuits, torrone, dried herbs, deli dishes etc. 😀 )
At home, I found their lemons were really nice – juicy, fragrant and agreeably pungent, and Spaghetti al Limone cooked with them was fantastic. Since then, I have been trying experiments whenever I found organic ones. So far, the recipe below is the best result, which I made as simple as possible so that the zesty lemon flavour can be fully enjoyed.
(for 2 servings)
200 g spaghetti
2 liter water
2 tsp salt
40 g butter
1 tbsp lemon zest (organic unwaxed – about 2-3 lemons)
2 tbsp juice of lemon
200 ml water from boiled spaghetti
ground white pepper (to taste)
parsley (to sprinkle)
Bring a large pot of the water to the boil. Salt the water and cook spaghetti until 1 -2 min short of ‘al dente’. Reserve the cooking liquid for the sauce.
Meanwhile, drop the butter in a pan and melt over lower heat. Put in the lemon zest and fry for two minutes stirring consistently.
Transfer the spaghetti into the pan and add the cooking liquid. Increase the heat to high and mix well by stirring consistently for 1-2 min or until the liquid dries off, but make sure it doesn’t get too dry. Add some more cooking water if required.
Reduce the heat to medium. Add the lemon juice, season with the white pepper and toss it well. Taste it and add salt if required.
Plate the pasta and sprinkle with the parsley.
MUST BUY & EAT in PALERMO
Orland – the organic shop I mentioned above. They offer high quality products. If you want to take the cheese back home, they would happily vacuum-pack it. Actually, I brought back a vac-packed Pecorino Siciliano covered with black pepper!
La Cambusa is one of my favourit restaurants in Palermo, and there is another one I repeatedly go back whenever in the town. Il Vecchio Club Rosanero is a family run trattoria and always full of the locals (a good sign!): no frills, less touristy, and much less expensive (I’d rather say ‘cheap’). If you are tempted to try what Palermitano eat, then go to Il Vecchio. They would never disappoint you – both your appetite and budget! I usually order a starter, like fritto misto, carpaccio or caponata and as a secondo, pasta (both half potion) with a ‘piccolo’ bottle of water and a glass of wine, which cost around 10 euros in total.
It’s located just off Via Maqueda and used to be a bit difficult to find, but now a landmark will help you – from Quattro Canti, walk down Via Maqueda towards Teatro Massino and turn left at the ‘sophisticated’ arancini place, kePalle, then take the first left.
Photos below are the pastas I had at Il Vecchio Club. Of course they serve nice seafood ones, but nowadays I prefer something more local.
Caponata? Shakshuka? Or Huevos a la Flamenca (Flamenca Eggs)? 😀
My lunch today: Caponata + Shakshka with homemade Pitta bread
I made a pot of Caponata (going to post the recipe sometime later) last weekend and have been enjoying it for the last X days LOL! and feel bored …. So I added some garlic (fried in olive oil), chili, paprika and eggs, then garnished with basil. Also baked some pittas to accompany.
Memoirs of a Foodie
I have had really nice Shakshuka in Yaffo, or Jaffa near Tel Aviv – the best Shakshuka I’ve ever had. I wish I could go back to Dr. Shakshuka again …. Their hummus was tasty as well!
I was invited to a friend’s wedding in Israel five years ago. It was a tight schedule, but I could manage to see Jerusalem.
After the Old City, enjoyed bites at Mahane Yehuda Market! 😀
The Halva was sooooo fantastic!! Unforgettable ….