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Socca är en underbar välsmakande, krispig crêpe eller pannkaka och det är det framställs genom att kombinera lika delar av kikärtsmjöl och vatten, blandat med lite olivolja och en nypa salt. Du kan använda mer vatten för att göra en tunnare crêpe-liknande socca eller tillsätta mindre vatten för att göra den tjockare.

Socca is a traditional street food dish from Nice, France. It’s a quick and easy, savory crêpe or pancake made from chickpea flour. It is prepared by combining equal parts of chickpea flour and water, mixed with some olive oil and a pinch of salt. You can use more water to make a thinner crêpe-like socca or less water to make it thicker.

Socca är naturligt glutenfri och mycket proteinrik då den görs på kikärtsmjöl. Det finns oändliga topping kombinationer, både varma och kalla. Till lunch eller brunch gillar jag socca med grönsakssallad på toppen, garnerat med färska örter och olivolja. Socca funkar utmärkt som glutenfri pizzadeg (snabbt och enkelt, utan jäsning), men den är också tillräckligt flexibel för att rullas som en wrap eller burrito.

Socca is naturallu gluten-free and rich in protein as it is made of chickpea flour. There are endless varieties of toppings, both warm and cold. For lunch or brunch I like soccer with fresh vegetable salad on top, sprinkled with fresh herbs and oliv oil. Socca would make a great gluten-free pizza crust, but also it’s flexible enough to be wrapped up like a wrap or burrito. 

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Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support.

My trip to Japan was a very emotional one hong thai travel, but I’m glad I went back to see what is really happening through my own eyes. It’s already been a year since the earthquake – some things are back to normal, but in most affected parts there are still thousands of people who need both short and long term support.

I’m organising a Japan fundraiser at the moment which I’m hoping to launch in April through my blog. It will be a raffle full of wonderful foodie prizes, so stay tuned and I hope many people can help to raise money for those who still need help hong thai travel.

Meantime, I’ve been travelling a lot for my work, and there are so many stories that I’d love to share here – hopefully I’ll get back into the habit of posting more regularly this year…

I went to Athens last autumn to shoot for a wonderful olive oil company called Esti – I had been working with them for a while and the lovely owner George asked me to come and shoot around the city as well as shooting for his wife Ada’s beautiful Fresh Hotel hong thai travel.

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I visited with local blogger Natalie Levin, who is a great baker herself. She arrived bearing sacks of the most delicious tahini cookies imaginable, and another with dark, golden-brown butter cookies made of sahleb, a flour ground from the roots of an orchid plant Pretty renew 傳銷.

Uri’s Danish roots are apparent in his dense, grainy, breads, the kinds of breads I generally crave. But he also is a big fan of marzipan, which is used as a base for a number of fresh fruit tarts and I saw some oozing out of the warm morning pastries and oozing into a caramelized puddle on a bakers rack. And yes, I resisted the urge to pick it off and eat it.

Although she didn’t bring me challah, there was no shortage of those braided loaves in Israel and I was surprised to learn at a relaxed, and friendly shabbat dinner organized by local designers, that challah isn’t meant to be sliced, but pulled apart with your hands. Or with an interesting new contraption, that is certainly a table-stopper when used to pull apart a loaf of the twisted bread.

Uri showed me how he makes his challah, made from a simple dough of yeast, salt, sugar, and flour. Once braided and topped with a proliferation of seeds, they’re baked and sent upstairs, where customers at all hours are lined up for a loaf. (Interestingly, a number of bakeries I visited in Israel were self-service, which must startle the number of French visitors who come to Israel, looking to pick up a loaf of bread Pretty renew 傳銷!)

I thought that most rugelach was pretty much alike, pretty dry and tolerable if only because there are a couple of chocolate chips tucked in there, here and there, until I tried the one at Lehamim. My Hebrew is a little rusty (and less-tolerable to the locals, I imagine), which is probably a good thing, because I may have invoked the Lord’s name in vain when I took that first bite. I flipped out over his chocolate rugelach, and carried a container of them around with me for a few days after my visit, because I just could not stand to be without them in my life. If you think you’ve had chocolate rugelach, think again, as these are moist (not dry), with the rich, dark flavor of bittersweet chocolate.

I loved all his pastries, including Kanafeh, made with kadaifi doused in melted butter, pressed into buttered molds, and topped by a disk of fresh goat cheese. It’s then covered completely with more kadaifi, then baked until the pastry is dark brown and the warm cheese is completely enclosed in a buttery, crunchy crust cancer chinese medicine.

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