this is the archive for the ‘foooood’ category:


fry-yay!

i’ve been spending some time consolidating my photo archives online, and noticed this trend in which we keep ordering too many fries…

no regrets though! :D

happy alvaro caramel

we were back in morocco last october and visited a much larger carrefour, where i had fun perusing the aisles for more products-named-after-people to continue my collection. here are the latest finds:

truth be told, i don’t know if these are actually moroccan or maybe spanish or french brands… but i found them pretty entertaining nonetheless. :D here’s one that it not strictly a name, but pretty funny for us portuguese to see a butter named after a national poet:

aaaaand, last but not least, the ubiquitous vache qui rit…

… family size!

afternoon tea

one of the things i’ve had on my list for a long time was to go try a british afternoon tea. the finger sandwiches (so reminiscing of the famous five), the scones and other sweets, always looking delicate and neat on the three-tiered stand, sounded almost magical. the choice of places and themed-teas in london can be overwhelming though, and being newbies, we didn’t have that many references to go by… so we picked for convenience of location, rather than tripadvisoriness. and it was great!


i was so excited about it that i forgot to take proper pictures, but everything was as delicious and delicate as i imagined. the place was great as well, imbued with history… but i’ll tell you about that on another post! :)

sergio aux noisettes

what is it with moroccans and naming products after people?

:D

pastilla

we ate a lot of tagine and couscous in morocco, but what really stood out for me was a dish called pastilla… which according to wikipedia, it’s actually an andalusian meat pie that migrated to north africa, and became popular there.

pastilla is a bit tricky to figure out, because being small and simultaneously savoury and sweet, it straddles the border between entrée, main course and dessert. all i know is that it’s delicious! the meat (traditionally pigeon, but mostly chicken these days) is mixed with roasted almonds, eggs, saffron and other spices, covered in super crispy dough sheets, and finally dusted with sugar and cinnamon before serving.

the result is a fragrant pocket of goodness… though it can be a bit tricky to dig into!

so it’s a bit of work, but when you finally manage to get a piece of it inside your month, it’s a-ma-zing!

bon appétit! :P