A Feast Before the Fast: Indulging in Delicious Recipes
This week, we're diving into a culinary adventure that's all about embracing the joy of food before the start of Lent. It's a double celebration, and I'm here to guide you through some mouth-watering recipes and traditions that will leave you satisfied and inspired.
The Battle of Calendars and a Week of Indulgence
First, we had Pancake Day, a day-long affair in my kitchen, with sweet and savory stations, crepe pans, and an array of toppings. And thanks to the wonderful Felicity Cloake, we had a foolproof recipe to ensure perfect pancakes every time. But here's where it gets interesting: this year, the calendars align, and we're also celebrating Orthodox Maslenitsa, or Cheesefare Week, simultaneously.
For those of the Orthodox faith, this week is all about savoring meat and dairy before the fasting period begins. It's a time to consume animal products and clear them from your pantry, preparing for the upcoming 40-plus days of fasting. And let's be honest, any tradition that involves indulging in cheese is a winner, regardless of your religious beliefs!
A Week of Dairy Delights and Family Fun
With half-term in full swing, I had to consider the smaller palates in my household. Thankfully, my girls share my love for halloumi, so we started with Reem Kassis' za'atar and halloumi scones, a hit with everyone. These scones are not only delicious but also freezer-friendly, making them perfect for emergency snacks or quick lunches. We also got messy in the kitchen, creating Blanche Vaughan's potato, thyme, and taleggio galette, a free-form delight that satisfied my baking cravings.
Another family favorite is my simplified recipe for pimento cheese and pickle-loaded crisps. It's a fun treat for playdates and guests of all ages, and I love preparing the cheese spread in advance for last-minute sandwich fillings or bread toppers.
Yogurt, Milk, and Baking Adventures
This week, we're also focusing on using up all the yogurt and milk in our fridge. Sami Tamimi and Tara Wigley's recipe for ma'caroneh bil laban has become a staple in my kitchen. It's a quick and deeply delicious pasta dish, and I highly recommend giving it a try if you haven't experienced yogurt-dressed pasta before. It's a perfect after-work meal.
Baking is also on the agenda, and Benjamina Ebuehi's grapefruit yogurt loaf cake is a seasonal delight. It checks all the boxes: February citrus, yogurt usage, and a solution to those constant requests for an afternoon snack. And let's not forget the frozen yogurt! I always keep a batch in the freezer, thanks to Felicity Cloake's recipe. It's an excellent, quick dessert that can be dressed up or down to suit the occasion.
My Food Adventures This Week
Wibble Wobble: A Fun and Silly Treat
I recently gave in to my curiosity and attempted a layered rainbow jelly, a silly but fun dessert that has gained attention online. After some research, I discovered Sanza, an online shop specializing in products from Australia, South Africa, and New Zealand. They offer Aeroplane jelly in various colors, perfect for creating an impressive layered effect. For this recipe, a good-quality bundt tin is a must, and Nordic Ware has an incredible selection to choose from.
New Fave Storecupboard Staple: Sunflower Seed Butter
Sunfly's sunflower seed butters have become a staple in our household. They're not only delicious but also allergy-friendly, made in a nut-free factory. Packed with protein, fiber, and other nutritional benefits, these butters are a perfect addition to toast, waffles, yogurt, and pancakes. You can find them in most large supermarkets.
That's Amore: Gennaro Contaldo's Hidden Italy
As a long-time admirer of Gennaro Contaldo's work, I was thrilled to receive his latest book, Gennaro's Hidden Italy. It's an insider's guide to Italian cuisine, offering recipes that will surprise even the most knowledgeable food enthusiasts. From spaghetti all'assassina to other unique dishes, this book is a must-have for any food lover.
