Farinata or La socca

This is so simple yet good it is claimed by both the French and Italians. I first came across it, made on huge copper pans, we at the Nice Jazz  Featival many years ago. The thin, crispy snack served only with salt and pepper on flimsy grease proof paper.

It is so simple,  but making the batter in advance is important as is the quality of the oil. The recipes will all specify chickpea flour which sounds very effete,but if you search for gram flour you find an Asian staple that fits the bill and is one of the few flours still available.

1 1/3 cups chickpea / gram flour

1 2/3 cups water

4 -5. Tbsp good quality oil such as the magnificent seed (no this is not sponsored

1 tsp salt

1 sprig rosemary

Slowly whisk the water into the sifted flour until well combined. Cover with a clean cloth and leave for a couple of hours.

Preheat oven to 220’

Drizzle the oil onto an oven tray (I use a paella pan) and heat in the oven for a few mins. 

If there is any foam onto of the batter skim it off, mix in the  salt. Then pour onto the hot oven tray    and sprinkle with the rosemary.

Cook for 25-30 mins.

Cut up and serve ... with dips or roasted veg unless you are going the the festival vibe. 

Store cupboard soup

This is a really family favourite, and it struck me that it would be great to share as it is easy to rustle up from ingredients that I have in the store cupboard, so great for the lockdown. It comes from an ancient Cranks recipe book.
I find that if you do have whole cumin it makes a huge difference to the taste, if you can roast and grind it fresh.  Amazon is still selling lentils as I hear that supermarkets are running low.



Armenian Soup
50g red lentils, washed

50g dried cooking apricots

1 large potato, peeled and roughly chopped

2 pints vegetable stock

juice of 1/2 lemon

1 teaspoon freshly ground cumin

3 tablespoons chopped herbs (authentically it would be parsley but we prefer margoram and chives)

salt and pepper 
Add everything to a large pan, bring to the boil, then turn down and simmer for about half an hour. Blitz with a blender till smooth, check the seasoning and then you are ready. It really is that easy. Traditionally it would be served with a dollop of yoghurt. 

Stay isolated and carry on

It all feels unreal. Having neglected by blog since DB was born suddenly I feel a need to record what is happening, in case i wake up from this dream.

We are trying to keep to a timetable. Oh, the irony having avoided routine since birth now it seems important to keep some shape in our lives. 

Having a daily target and a catalyst to identify one thing that made us happy are tiny tools to keep us on track. We also have a list of important people who are self isolating and there is a reminder to send postcards, pictures and messages. Most of the other things are mental fluff, but reminders that life goes on and lets make the most of it. We have our little faces so we can acknowledge our emotions and check them to see if we need a nudge back into feeling positive, as after all all emotions are valid, even anger and sadness as they are real.