Sugar Quotes

In Spain, taking a coffee can be an enlightening half-hour. Especially if you’re going through a rough patch. “Confía en el tiempo, que suele dar dulces salidas a muchas amargas dificultades.” (Miguel de Cervantes Saavedra) “Trust in time; it usually gives sweet endings to many bitter challenges” Usually. Thanks, Miguel. Words of wisdom from the great … More Sugar Quotes

Ana Luna

This is Ana Luna. Her character is as warm as the bread she bakes, and her heart is as full as the moon will be tonight (27th July). She sells her pan from behind a small counter at number 37, but photos of her bakery at the back are offered for free. Ana lives two doors … More Ana Luna

The humble potato story

A humble potato – not much to look at – meets a cupful of thyme. The pair realises that times are changing, and so they are. (Scissors, a peeler and a knife are introduced, in a very respectful way). Butter is melted and brought on board, and garlic has a small say too. Sliced, stacked … More The humble potato story

Al Bet Betak

Suzanne and I meet in a café in Tunbridge Wells as I’m curious about her food venture (I’m hoping for a za’atar lesson too). Her daughter, Vera, is here to help with translation, although by the end of our meeting, Suzanne’s ready sense of humour persuades me that she understands more English than she thinks … More Al Bet Betak

The Tulip Tree

A drizzly-damp day brightened by a trip to The Tulip Tree. Coffee, lunch and quirky furniture. Cakes and muffins galore. And a shop with fresh produce just next door. I’m in a bit of a mood, it’s fair to say. Monday blues. Dull day doldrums. Weekend promise of Spring 🌞 🌷 denied 🌧😔. So it’s just as … More The Tulip Tree

Sweet Spice

I’m feeling tired and fed up. I may even have sniffed back a tear. It doesn’t matter why – things have just got to me. I lie to the kids: I say I am “Fine.” But they know I am not. I throw off my apron in a bit of a grump; it has been … More Sweet Spice

Making Manakish

In the Levant (so I’ve heard), people take their own za’atar to the local baker, where it is mixed with olive oil, then smeared onto flatbread dough and baked for a few minutes until crispy brown but with a lovely softness inside. These manakish (or man’ousheh in the singular) are very good for breakfast. Za’atar is both … More Making Manakish