Tag Archives: hot chocolate

Already, I miss Spanish hot chocolate

I wasn’t going to do the hot chocolate & churros thing, because it seemed so… well, Spanish and touristy or something silly like that. I really regret that I only ordered this once throughout my entire trip in Spain!! If you go to Spain, don’t be silly like me. Please.

Sit inside a warm cafe, take off your gloves, close your eyes and just melt into this.

I’ll talk about the sangria later (amongst other things).

In London now… froze my neck off on the ol’ double-decker bus today. On the up side, I got to meet a host of great people and visit the acclaimed (for good reason) V & A Museum. Met up with Nish today, hooray! Dinner tonight was at an Italian trattoria with very good food and wonderful waiters. Met some of Nish’s friends and they made it too easy to laugh and have a good night!

Also, now that I have done my laundry at a laundrette here, bought biscuits at a little supermarket, given someone directions to a nearby place and squished with everyone in the subway multiple times, I can’t say I feel too much like a tourist, considering I’ve just been here for 1.5 days.


A good risotto to conclude Risotto Season

Too much of anything is bad, but too much Champagne is just right.
~ Mark Twain

There’re a few dishes that are lovely to cook and to eat, but not in excess – and I am fast learning that risotto is one of them. For instance, I fashion meals with eggs all the time and never tire of them, but risotto… risotto is different. It’s beautiful, elegant and comforting, but it’s absolutely smothering if you have it too often (made the third one this month tonight – oops).

I think both Matt and I were heaving wearily with the weight of risotto after a few spoonfuls of it this evening!

The recipe came from Tessa Kiros’ “Falling Cloudberries”:
#62 Champagne Risotto – Page 297

Tessa Kiros describes it perfectly with the phrase “startling honesty”… that is exactly what it is. The champagne is invisible, seemingly lost in a galaxy of rice, butter, parmesan and shallots – but its aroma penetrates your mind and its flavour arrests your tongue the moment it enters your mouth. It’s a blade of truth, transparent and pure. I do like this dish, and think it is best served in smaller portions as a prelude to seafood or vegetables.

As the risotto bubbled to cooked perfection, I stirred in a whisked egg yolk as suggested in the notes; I think I liked this and will do it again in other risotto dishes in the future.

You’re looking for photographic evidence now, I know. Well, I am sorry I am unable to post any of the pictures I took. I ran them past three people just to be sure I was not the only one who thought them distasteful, and all of them think you will be better off not seeing them… :-/

Tonight, we also had:

Matt’s Juice (version #50-something-at-least? of juices like this)… tonight’s version included baby carrots and beetroot leaves. :-/ Pretty potent.

Monkfish baked with lemon zest and juice, garlic, olive oil, rosemary, salt, pepper… (wrap the fish up in foil parcels and bake at 180°C for around 20 minutes. Simple).

And now we are drinking stovetop hot chocolate… always a welcome finish to the evening!


PS. Cute is this post on The God of Cake.