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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in orange (2)

Monday
Jan012018

Kalliope’s Vasilopita

DateMonday, January 1, 2018 at 10:52AM

Happy New Year all. This recipe first appeared on the Borough Market website as the final part of a 3 part series exploring lesser-known religious traditions in December from around the world.

Marianna Kolokotroni, owner of Oliveology, has kindly shared her mum’s recipe for Vasilopita or ‘St Basil’s Pie’. Her Mum, Kalliope, is from a small village on the West Coast of the Peloponnese in Greece. This is how they make Vasilopita in her village. It can vary a lot from region to region, but there it is a “simple, humble cake” with a lovely cirtusy aroma from the zest and juice of several oranges.

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AuthorVix | CommentPost a Comment |
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Saturday
Sep292012

Claudia Roden's Tarta de Santiago

DateSaturday, September 29, 2012 at 11:08AM

“This is a splendid cake which is normally made in a wide cake or tart tin and comes out low, but it is equally good as a thicker cake. I have eaten almond cakes in other parts of Spain but this one is special” says Roden. “Pilgrims and tourists who visit the great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see the cake in all the windows of every pastry shop and restaurant, decorated with the shape of the cross of the Order of Santiago.”

The first time I made this cake I had a bit of a disaster. I was cooking a big Spanish themed meal for friends and family and I was already running quite late. I glanced over the recipe but I didn’t read it properly and instead of putting the sugar in with the egg yolks, I put the almond meal in.

Anyone who has made a cake will know what a stupid oversight this was; if you are putting egg yolks with sugar it is with the intention of creaming them and you certainly can’t cream egg yolks and almond meal. In fact the combination made such a sticky, gluggy mess that I had to kneed them. And there was no ‘folding’ the egg whites into the mixture either, again I had to use my hands. 

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AuthorVix | Comment3 Comments |
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