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come · con · ella
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the chronicle of m and o's appetite.
the chronicle of m and o's appetite.

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parting shots from twenty-seventeen
goodbye twenty-seventeen
goodbye twenty-seventeen
comeconella.blogspot.be
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edible seville, cordoba and malaga
edible seville, cordoba and malaga
comeconella.blogspot.be
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edible islamabad and lahore
edible islamabad and lahore
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{new on the blog} an essay on bread, butter, books for papercuts magazine. it explores a tapestry of first tastes and journeys, and talks about how real and imagined foods coincide in experience.
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{notes on the colour white + a recipe for conchiglie with labne, spinach and almonds}

this recipe is for a. it is an accidental recipe. i had intended to make o’s favourite spinach and ricotta pasta only to find that there was no ricotta. labne was the substitute. it worked so well that o asks for it often. the pairing of yoghurt with pasta is not unusual. the turks make tiny dumplings called manti cloaked in a yoghurt sauce. the afghan’s use kashk (sour yoghurt) to garnish mantu. the wrapper for mantu is much like pasta. i liken them to ravioli. iranians drizzle kashk into bowls of hearty ‘aash’. the soup is thick and fortified with greens, beans and stubby sticks of noodles like spaghetti.
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{gajaar halva} a favourite pakistani dessert made with red carrots that have been cooked in milk and sugar until pudding-esque.

when it comes to gaajar halva, i draw a firm line. simply put, i think mama’s is best. i like my gaajar halva to be vermillion hued with a balanced sweetness. mama achieves this by frying the carrots with the sugar until they caramelise and darken to vermillion. this process is called ‘bhuno’ and is an essential technique in the repertoire of a south asian cook. most halva making is time consuming and it makes sense to make a large batch, neatly packaging and freezing the halva to keep through the winter. 
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Every time I ask O what he wants for brunch, he says 'Harissa Eggs'. I have been making these for a while now. They are very simply a combination of chickpeas with a soft set omelette. I dot the surface with Greek yoghurt and Harissa. O loves having these with pita or hot naan.

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