カテゴリ: 美食


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. 


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.


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.

In political circles one has heard, and read, very frequently of late, expressions of regret—on the one hand that unionists should have come to the assistance of a discredited and bankrupt administration—on the other hand that a government, secure in the confidence of the country, should, through a mistaken {xv} sense of generosity, have admitted its opponents to a share in the glory and prestige of office. One has read, and heard, cavillings at the idea of appointing this, or that, public character to this, or that, office, as a thing beyond what this, or that, party 'could fairly be expected to stand.' Reports have appeared of meetings of 'a hundred' perturbed Liberals; and very possibly meetings, though unreported, of equally perturbed unionists have also been held You beauty. An idea seems still to be prevalent in certain quarters, that what has just occurred is nothing more important than an awkward and temporary disarrangement of the party game; and that this game will be resumed, with all the old patriotism and good feeling, so soon as war is ended. But this appears to be a mistaken view. You cannot make a great mix-up of this sort without calling new parties into existence. When men are thrown into the crucible of a war such as this, the true ore will tend to run together, the dross to cake upon the surface. No matter to what parties they may have originally owed allegiance, the men who are in earnest, and who see realities, cannot help but come together. May be for several generations the annual festivals of the National Liberal Federation and the union of Conservative Associations will continue to be held, like other picturesque survivals of ancient customs You beauty. When Henry VII. was crowned at Westminster, the Wars of the Roses ended; the old factions of York and Lancaster were dissolved, and {xvi} made way for new associations. Something of the same sort has surely happened during the past month—Liberal and Conservative, Radical and Tory have ceased for the present to be real divisions. They had recently become highly artificial and confusing; now they are gone—it is to be hoped for ever.
 this war—such of them as may survive—be content to go back to the old barren wrangle when it is done? Will those others who have lost husbands, sons, brothers, friends—all that was dearest to them except the honour and safety of their country—will they be found willing to tolerate the idea of trusting their destinies ever again to the same machines, to be driven once more to disaster by the same automatons? To all except the automatons themselves—who share with the German Supermen the credit of having made this war—any such resumption of business on old-established lines appears incredible. There is something pathetic in the sight of these huckstering sentimentalists still crying their stale wares and ancient make-believes at the street corners, while their country is fighting for its life. They remind one, not a little, of those Pardoners of the fourteenth century who, as we read in history books, continued to hawk their Indulgences with unabated industry during the days of the Black Death .

It is necessary to offer a few words of explanation as to how this book came to be written. During the months of November and December 1912 and January 1913, various meetings and discussions took place under Lord Roberts's roof and elsewhere, between a small number of persons, who held widely different views, and whose previous experience and training had been as different as were their opinions.


Happy Halloween! I don’t having anything very festive for you in terms of spooky desserts or anything, partially because I didn’t have time and also because I’m terrible at Halloween. People get all creative with their costumes and houses, but me? I feel like my future kids will resent me for my lack of festive decorating skills and craftiness. Lisa is not crafty.

Sure I could do a decorated sugar cookie, maybe a black cake with spiderwebs, but make my house look haunted? My mind goes blank and I would much rather clean a house than decorate it to make it spooky. I’m also a HUGE chicken when it comes to horror movies. For the longest time, I had friends who would be like “YES IT’S HALLOWEEN. LET’S WATCH SCARY MOVIES.”


“No, no, no, no, no, no, no.”

Then they put it on, and because I don’t want to be alone while a scary movie is playing in the other room, I sit in the middle of everyone, with my knees up and watching through my fingers.

The worst part is, I’m not even afraid of the gore ips 整容.

It’s the suspense.

And the myth behind it. There’s always a myth. Yadda yadda guy whose wife is murdered, la la la, revenge, haunting, evil demonic powers, sold soul something something and THREATENS TO KILL PROTAGONIST.

Very predictable, but then it’s the music. The darkness. The scared look on people’s faces. Or deformed people’s dead bodies (i.e. dead people who saw that girl from The Ring). Then the loud, “BLAAAAH IMMA EAT YOU”.

…Can we not? Because I can guarantee you that I’ll have nightmares for weeks due to my ever so vivid imagination.

Instead, I’ll have this warm and comforting bowl of curried stew in front of the TV and watch something happy like Firefly (which, mind you, has it’s own kind of suspense but in a good way) or hilarious Halloween themed movies like Hansel and Gretel Witch Hunter—funny because it’s so terrible and acknowledges its terribleness ips 整容.

I first made a version of this stew when I was volunteering at the community cooking class at The Stop. I love volunteering there because the person running it is super nice, knowledgeable and just a really cool person in general. We made a curried stew with a ginger, onion in garlic base instead of my onion and garlic, and we had red curry paste instead of the red miso paste. I just didn’t have time to get red curry paste and I had miso paste because I’m using it for another recipe (coming soooon! haha).

This recipe has a very mellow curry flavour because I used yellow curry powder, but the coconut milk and natural peanut butter add that beautiful comforting creaminess that isn’t too thick, its just the right complement beside the potatoes and carrots. I added some chickpeas for protein, but you could probably add other types of beans or even quinoa if you wanted. For extra spice, feel free to add chili flakes or cayenne.

It’s a very versatile recipe, and you can sub the potatoes for butternut squash or sweet potato. I also made this because it’s SUPER cheap to make. I’m still eating it even though I made it on Tuesday. There are about 8 servings from the batch, and the ingredients are really cheap ips 整容.