#Quince Paste recipe

[askwhatsforlunch]

Quince Paste

Making Quince Jelly is a beautifully thrifty way to spend an afternoon, for it means you'll end up with two different treats. The jelly not requiring the use of the fruit flesh once it's been slowly simmered and strain, one has to find a use for it. They could be eaten as they are, perhaps drizzled with a little honey. But they could be turned into a Quince Paste that lasts for a while and spruces up cheese boards! Happy Tuesday!

Ingredients:

leftover boiled Quinces, thoroughly strained (about 650 grams/23 ounces)

1 1/4 cup caster sugar

Remove lemon peels and pips from the boiled Quinces, and spoon into a food processor. Blitz until smooth, and spoon that Quince paste into a heavy-bottomed pot.

Stir in the sugar, and heat, over a medium flame, until the sugar is completely dissolved.

Then, increase heat to high, and cook, stirring very often, until mixture darkens and thickens, 35 to 45 minutes, being careful that it doesn't burn.

Once it has a dark golden colour and the paste leaves gaps at the bottom of the pot as you stir, remove from the heat and spoon into a rectangle container or a loaf pan lined with baking paper.

Allow to cool and set, then chill in the refrigerator overnight until very firm.

You can either keep your Quince Paste in a sealed container, or wrap it into baking paper and cling film, in the refrigerator up to six weeks.

Serve Quince Paste, in slices, with cheese. It pairs particularly well with ewe's milk cheeses such as French Tomette de Brebis, Basque Ossau Iraty or Spanish Manchego.

[camille-lachenille]

Clover Cotton’s Cookbook: cotognata

Autumn is finally here after such a warm summer, and it means I am working hard on jams and preserves. But I wanted to share this recipe for my favourite autumnal sweet: cotognata, a quince sweet. It’s my old gammer’s recipe and, despite requiring very few ingredients, it takes much patience before being able to enjoy the result, not the least because quinces are not the easiest fruits to cook with.

For this recipe I will not give and proportions but ratios. Seven medium quinces will give you about 600 grams of paste. And the fruit-sugar ratio is 1:1

Ingredients:

Quinces

Sugar

A bit of water

Material:

A pan

A bowl

A wooden spatula (event. a whisk)

A large plate

Baking paper

Cook the quinces until they are soft enough for the point of a knife to sink in without resistance. I personally favour the steam cooker because it’s much quicker but boiling them works all the same.

Let the quinces cool for a bit before peeling and chopping them in small bits. Reduce the quinces in a thick, smooth paste with the hand blender.

Put the same amount of sugar as there is quince paste in a pan and let melt with a little bit of water at middle heat (the picture is way too liquid for the purpose but the bubbles should look like that). When the sugar has fully melted and starts bubbling, turn the stove off and add the quince paste until you have a thick, orange mixture.

Turn the stove on low heat and let the mixture simmer for 30-45 minutes, stirring regularly. Lower the heat if the mixture stars making big bubble that pop and splash (warning for the splashes, it burns nastily). The paste will turn a darker orange as water evaporate.

The paste is ready when the spatula or whisk can stand upright by itself. Pour it in a plate covered in baking paper and smooth the surface with a spatula.

Cover with a cotton cloth and let dry for two days before flipping it over on a grid covered with a clean cloth. Cover with another cloth and let dry for another five days before cutting it in little squares and eat.

Store the cotognata in a dry, not airtight box. The paste keeps easily for two weeks (if it’s not eaten before) and will harden slowly.

In honour of Hobbit Day, here’s a long and sometimes discouraging recipe but the end result is entirely worth the hassle. Just be aware you’ll probably start questioning all your life choices leading to this moment halfway through peeling and cutting the quinces, these fruits are a complete pain in the bum to work with.

Also, cotognata is the Italian word for this quince paste, and it comes from ‘mela cotogna’ meaning quince. I learned this recipe from my Sicilian nonna so I use the word she taught me.

[dloburns]

Recipe for Quince Paste Quince paste pairs beautifully with cheese and crackers. Test it out with Manchego and chèvre, as well as harder cheeses. You can substitute it for jam at breakfast as well.

[hugejk]

hey every1 hugejk with part 2 of jude x hispanic!reader headcannons bc the last one got so much luv 😜🫶🏽🫶🏽

ordering a box of mexican candies and having him try each one no matter what he says 😈🙏

“this one looks spicy…” “eat it.”

making him some dishes from family recipes 🥹

like texting your mom or dad for the recipe just for jude to try ☹️🫶🏽

doing ‘copy and paste latina makeup’ on him 😭

“your eyebrows look amazing babe 🤩”

if your a few shades lighter than him he would definitely end up looking like a ghost 😭

TAKING HIM TO A QUINCE OMFGGG 😭😭

“get up we need to dance to this one!” “I DONT KNOW HOW TO DANCE 😢”

a few months prior you would definitely have to teach him the dances 🥸

giving him takis 😈💀

he’s like coughing and tearing up from just one taki 💀

“what *cough* did you put in this? *cough*”

jude would definitely want to learn curses in spanish 💀

if he learned it correctly he would say it without an accent just to piss u off

if you guys were together when you were teenagers he would definitely be in your quince

he wouldn’t know what a chambelan is so you had to explain it to him 😭

“uhm…what is a chambelan?…”

buying him evil eye bracelets 😛

you like basically interview him to see which evil eye would help him the most 😭

“do you struggle with any relationships at the moment?” “i don’t think so…”

making tamales with him omg 😭💀

making him spread masa on the husk bc that’s all he knows how to do

“babeee my arm hurtttsssss ☹️” “that sucks”

he would definitely eat raw masa tho 💀

that’s it for now bc i’m trying to think of more 😭 anyways you know the drill HIT THAT HEART AND FOLLOW ME FOR MORE BANGERS LIKE THIS ONE 🇲🇽🇲🇽🇲🇽🇲🇽‼️‼️‼️‼️‼️

[mariacallous]

In 2023, Tel Aviv celebrated its first ever Jachnun Festival. Celebrity pastry chefs, jachnun joints and hungry crowds gathered at the hip settings of the city’s harbor, enjoying every possible version of the humble star of the party, the Shabbat Yemenite pastry. Alongside classic jachnun, visitors could try stuffed jachnun, spelt flour jachnun and even gluten-free ones. A stand offered Yemenite spicy sauce (zhug) tastings, and another featured a chili pepper eating competition. And to wash it all down, jachnun lovers were offered spiced black coffee, and fig and date arak liquor.

Jachnun is a slightly sweet rolled pastry, made of very thin layers of dough that are brushed with clarified butter. It is the Shabbat dish of the Jews of Aden, in today’s Yemen, and is baked overnight on Friday at a low temperature then eaten for breakfast on Saturday morning. 

Israeli food writers wondered how Tel Aviv hasn’t had a jachnun festival until now, but my question is quite different: How did this unassuming pastry make its way from Aden to the heart of Israeli culinary consensus in just 75 short years? It stands there in pride alongside other classics like shakshuka, schnitzel, hummus and chicken soup. When and how did that happen?

First, to clarify, the famous Yemenite jachnun is actually from Aden, not Yemen. (Aden, which was the capital of South Yemen, became part of the country now known as Yemen only in 1990 after the unification of North Yemen and South Yemen.) The Adenite and Yemenite (mainly from around Sana’a) Jewish communities were separate and had different traditions.

Adenite and Yemenite Jews met for the first time in the Hashed (or Geula, “redemption” in Hebrew) transit camp arranged by The American Jewish Joint Distribution Committee in 1949 ahead of Operation Magic Carpet that brought them to Israel. 

“In Hashed, with ingredients brought by The Joint, is where Yemenites first learned from the Adeni how to make jachnun,” said Moshe David, an Israeli of Adanite roots, a jeweler and author of the cookbook “Disappearing Flavors of the South.”

“More Yemenites learned how to make the dish in the camps in Israel,” where Yemenite and Adenite Jews lived together for years, he told me.

For hundreds of years Aden was a cosmopolitan strategic harbor city. It was ruled by the Ottomans and then by the British. Moshe believes that jachnun originated from an Ottoman pastry called gül böreği (rose-shaped borek). The pastry is made with yufka, a thin dough, thicker than phyllo, that’s used for many Turkish pastries, and is stretched to an almost transparent leaf, then spread with fat, just like jachnun. The original gül böreği, though, is stuffed with meat, while jachnun is only brushed with fat and then rolled.

In the past, jachnun was actually served as a sweet dish, topped with honey (and later, in Israel, with sugar).

“They used to serve it with halva or Turkish delight,” said David. “That’s what convinced me the origin is Ottoman. They would also serve it with quince jam,” a testament of the Adenite connection to the Silk Road and Persian cuisine.

In search for the origins of the dish, I found an unusual version of jachnun in two of Molly Bar-David’s books. Bar-David was a Jewish American who emigrated to Israel in the 1940s and documented Jewish dishes of immigrants that arrived in Israel from all across the Jewish Diaspora. She quotes a recipe for ghihinoon (Yemenite Cakes) from her Yemenite housekeeper, Margalit, who used to sprinkle chopped nuts, jam or cottage cheese on the dough before rolling it and baking. 

I should add that the 1964 book is packed with condescending comments toward the many Mizrahi and Sephardi Jews mentioned in the book. Margalit (last name is not provided) was not spared. In general, this was in line with the way many Ashkenazi Jews at the time viewed Jews from Arab and Muslim countries.

Moshe thinks that Bar-David mistakenly mixed g’hin, “dough” in Yemenite, with ghihinoon. But when I asked a Yemenite-Israeli Facebook group about it, one member said she too spreads the dough with jam before baking. Still, most Yemenite Israelis in the group found that idea amusing, and jokingly suggested serving jachnun with whipped cream and chocolate sauce. 

Jachnun evolved into a savory course, and became nationwide phenomena, fairly recently, in the 1980s when a chain of Yemenite restaurants named Nargila (hookah) took Israel by storm. Nargila offered a limited menu, and jachnun and malawach were the stars. The pastries were served with grated tomatoes mixed with zhug, which became the standard for Yemenites and even for some Adenite Jews.

These days, jachnun is available in the freezer aisle at any supermarket in Israel, offering an inferior but easy option for those daunted by the labor-intense process of making the dish at home. On the weekends, fresh jachnun is readily available at pop-up roadside stands, cafes and even as part of the famous Israeli breakfast buffet in many hotels. This modest dish has officially become an Israeli staple.

[rocksaltau]

Top 5 Tapas Restaurants in Brighton: Where to Enjoy Authentic Spanish Bites

Brighton, a charming coastal suburb of Melbourne, is not only known for its stunning beaches and vibrant atmosphere but also for its diverse culinary scene. Among the many cuisines that Brighton offers, Spanish tapas has become a popular choice for food lovers seeking a social and flavorful dining experience. In this blog post, we'll explore Brighton's top five tapas food restaurants where you can indulge in authentic Spanish bites that transport you straight to the streets of Barcelona.

1. Rocksalt: A Taste of Spain in the Heart of Brighton

Located just a short stroll from Brighton Beach, Rocksalt is a tapas restaurant that captures the essence of Spain with its vibrant decor and lively ambiance. When you step inside, you're greeted with a warm, inviting atmosphere reminiscent of a traditional Spanish taverna.

The Rocksalt menu is a delightful journey through the flavors of Spain. Start your meal with classic tapas such as Patatas Bravas, crispy fried potatoes topped with a spicy tomato sauce, and Gambas al Ajillo, succulent prawns cooked in sizzling garlic and chili oil. The Jamon Iberico, a delicate, thinly sliced Spanish ham, is a must-try for charcuterie lovers. Pair these dishes with a glass of Sangria or Spanish wine from their extensive list, and you're in for an unforgettable dining experience.

The restaurant's friendly staff are always eager to recommend dishes and ensure you have a memorable time. Whether you're dining with friends, or family, or even on a romantic date, Rocksalt offers a genuine taste of Spain right in Brighton.

2. El Gordo: A Fusion of Spanish and Modern Flavors

El Gordo, located in the heart of Brighton's dining precinct, offers a unique twist on traditional Spanish tapas by incorporating modern flavors and techniques. This stylish restaurant is perfect for those who appreciate culinary creativity while still craving the authentic essence of Spanish cuisine.

The menu at El Gordo is designed to be shared, making it an ideal spot for groups. Start with Chorizo Croquettes, crispy on the outside and filled with smoky, spicy chorizo, or try the Pulpo a la Gallega, a tender octopus dish served with paprika and olive oil. For something different, don't miss the Duck Rillette with Quince Paste, a dish that beautifully combines rich, savory duck with the sweetness of quince.

El Gordo also offers a selection of larger share plates, such as the Paella Valenciana—a flavorful rice dish brimming with seafood, chicken, and saffron. The restaurant’s chic interior and attentive service make it a great choice for both casual dinners and special occasions.

3. Carmen’s Cocina: Authenticity at Its Finest

Carmen’s Cocina is a hidden gem in Brighton, beloved by locals for its commitment to authenticity and quality. This cozy, family-run restaurant specializes in traditional Spanish tapas that showcase the bold flavors and rich culinary heritage of Spain.

The menu at Carmen’s Cocina is a love letter to Spanish cuisine, with each dish prepared using time-honored recipes and the finest ingredients. Begin with Pimientos de Padrón, blistered green peppers sprinkled with sea salt, or Tortilla Española, a classic Spanish omelet made with potatoes and onions. The Albondigas, or Spanish meatballs in a rich tomato sauce, are a crowd favorite, while the Calamares a la Romana—crispy fried calamari—are perfect for seafood lovers.

One of the highlights of dining at Carmen’s Cocina is the Chef’s Selection—a curated assortment of the restaurant’s most popular tapas, allowing you to experience a variety of flavors in one sitting. The warm and welcoming atmosphere, combined with the restaurant’s dedication to authenticity, makes Carmen’s Cocina a must-visit for any tapas enthusiast.

4. Paco y Lola: A Modern Tapas Experience

For those looking to enjoy tapas in a more contemporary setting, Paco y Lola offers a modern take on traditional Spanish dining. Situated in a stylish, minimalist space, this restaurant combines the vibrant flavors of Spain with a sleek, modern aesthetic.

The menu at Paco y Lola is innovative yet rooted in Spanish tradition. Start with Boquerones, marinated white anchovies served with olive oil and parsley, or the Grilled Sardines with Lemon and Herbs for a taste of the Mediterranean. The Pork Belly with Apple Purée is a delightful blend of savory and sweet, while the Patatas Bravas here come with a twist, served with a smoky paprika aioli.

Paco y Lola is also known for its Spanish-inspired cocktails, like the Gin-Tonic made with botanicals from Spain and the refreshing Tinto de Verano—a chilled red wine cocktail perfect for warm evenings. The combination of contemporary design, innovative menu, and a lively atmosphere makes Paco y Lola a top choice for those seeking a modern tapas experience in Brighton.

5. Tapas & Co.: A Celebration of Spanish Culture

Tapas & Co. is more than just a restaurant; it’s a celebration of Spanish culture, where food, music, and conviviality come together to create a truly immersive dining experience. Located in the bustling center of Brighton, this restaurant is a popular spot for both locals and visitors alike.

The menu at Tapas & Co. is extensive, offering a wide variety of tapas that cater to every palate. Start with the Jamón Croquettes, creamy and rich with a crispy exterior, or the Gambas Pil Pil, prawns cooked in a spicy garlic sauce that packs a punch. For something heartier, try the Lamb Cutlets with Rosemary and Garlic, a dish that perfectly balances tender meat with fragrant herbs.

What sets Tapas & Co. apart is its lively atmosphere, often featuring live music that enhances the dining experience. The restaurant’s vibrant decor, inspired by traditional Spanish festivals, adds to the festive feel, making it an ideal place for a night out with friends or family.

In addition to its extensive tapas menu, Tapas & Co. also offers a selection of Spanish wines and sherries, expertly chosen to complement the flavors of the dishes. Whether you’re a seasoned tapas lover or new to the cuisine, Tapas & Co. promises an unforgettable evening filled with great food, music, and the spirit of Spain.

Conclusion

Brighton’s tapas scene is as diverse as it is delicious, offering something for everyone—from the purist seeking traditional flavors to those looking for a modern twist. Each of the five restaurants highlighted in this blog brings its unique flair to the table, ensuring that whether you're a local or a visitor, you can enjoy a true taste of Spain right in the heart of Brighton. So gather your friends, order a selection of small plates, and indulge in the vibrant flavors of Spanish cuisine at these top tapas restaurants in Brighton, Melbourne.

[ainews]

In the early 1410s, a new trend emerged in the culinary world – oxidized folds, also known as textures, for quince. This technique involved exposing the fruit to air and allowing it to develop a brown, wrinkled appearance. While this may seem unappetizing to some, it quickly gained popularity among the elite in Europe.

So why were folds being oxidized for quince in the 1410s? It all started with the rise of Renaissance cuisine, which placed a heavy emphasis on visual presentation and artistry in food. As a result, chefs were constantly looking for ways to elevate their dishes and make them more visually appealing.

One of the earliest proponents of oxidized folds for quince was the Italian chef Bartolomeo Scappi. In his famous cookbook "Opera dell'arte del Cucinare" published in 1570, he included a recipe for "Glace of Quince," which involved boiling the fruit in sugar syrup and then exposing it to air to create a glazed, wrinkled effect.

This technique caught on quickly and soon quince was being served at banquets and feasts across Europe with its signature oxidized folds. It became a symbol of wealth and sophistication, as it was a time-consuming and labor-intensive process that only the wealthy could afford.

But besides its visual appeal, oxidizing folds also had practical benefits. It not only preserved the quince for longer periods, but it also enhanced the flavor and texture of the fruit. The browning of the quince's skin added depth and complexity to its taste, and the wrinkled texture created a unique and satisfying mouthfeel.

Additionally, the trend of oxidized folds for quince was also influenced by the belief in the medicinal properties of the fruit. Quince was thought to have healing properties for the stomach and respiratory system, and the oxidization process was believed to enhance these benefits.

Today, the tradition of oxidized folds for quince continues in some parts of Europe, particularly in Spain and Portugal where it is known as "cotognata." It is often served as a sweet delicacy, either alone or with cheese, and is a popular gift during the holiday season.

In conclusion, the emergence of oxidized folds for quince in the 1410s was a result of the Renaissance's emphasis on culinary artistry, the practical benefits of the technique, and the belief in the fruit's healing properties. And while it may have been a trend of the past, it continues to be appreciated and enjoyed by food enthusiasts around the world.

[thehungrykat1]

Diamond Hotel Launches Galleon Trade Filipino Food Festival at Corniche

Diamond Hotel Philippines just launched a unique Filipino Food Festival at the Corniche restaurant that lets guests discover a selection of fascinating dishes from the Galleon Trade era.

From June 26 to July 7, 2024, Corniche transforms into a history and culinary destination as featured chef and culinary heritage advocate Chef Christopher Carangian prepares a Filipino Food Festival buffet that showcases dishes that originated from the 1500s so we can better appreciate our culinary heritage.

The Hungry Kat visited Diamond Hotel Philippines last Wednesday for the launch of the Galleon Trade Filipino Food Festival. This limited-time offering is available for the lunch and dinner buffet at Corniche until July 7 only for P3,880 nett per person.

Chef Christopher Carangian will personally guide diners into the origins of Filipino cuisine. As Founder and President of Razorchef Philippines and Punong Heneral of the Culinary Generals of the Philippines, Chef Carangian’s passion for exploring and reintroducing local, traditional dishes aims to promote the country’s historical identity.

We went to Diamond Hotel Philippines with a few of our foodie friends on the first night of the Galleon Trade Filipino Food Festival. Take a journey to the past and enjoy featured specialties steeped in culinary culture from the era of the Galleon Trade.

Let's start our adventure with the classic Filipino Mechado. This is called mechado or Mocha in Spanish because of the pork fat inserted in the middle of the meat which resembles a dynamite wick. There's also the Negrita which is Bacoor Cavite's version of the Arroz Negro Paella.

Ciento Quince is an almost extinct Chavacano Dish with Ciento Quince Piezas or 115 pieces of chilies added to the dish. Make sure you are ready for this spicy dish.

We are all familiar with the Caldereta which is a slow cooked beef stew that is always rich in flavors. The Filipino Food Festival at Corniche also comes with these traditional dishes that have survived the test of time.

On the other hand, the Menudo Rojo is a Spanish style menudo which is a bit different from the ones we usually see. It comes with a darker sauce but the ingredients are still mostly the same.

The Adobo de los Naturales is a dish that originated all the way back in 1613. This is currently known as dry adobo and is made from a combination of pork and chicken.

Chef Christopher told us about his personal story with the Zapote Chicken BBQ, a Bacooreño heritage grilled chicken dish. This is part of his childhood when they usually ate chicken bbq while watching movies inside the cinemas. Now, he recreates this classic dish as one of his own favorites.

From the year 1529 comes the Potaje de Adobado de Gallina, a chicken dish inspired by the Pipian which originated in Mexico. This recipe was found from Spanish Chef Rupert de Nola's cookbook, El Libro de Cozina, which was published in 1529.

Another dish to be highlighted during the food festival is the Quilauin from 1794, the first Filipino food seen by Antonio Pigafetta and referred to as the First Adobo.

As Filipinos, we must always have rice during our meals, so all of these classic dishes will go well with the Sinaing sa Pandan or white rice served on pandan leaves.

A festive celebration will not be complete without the Lechon, so Corniche makes sure to bring out its own crispy and juicy whole roasted pig for everyone to enjoy.

Guests dining during the Galleon Trade Filipino Food Festival will also be treated to all the international buffet stations that you can always find at Corniche. The centerpiece is this fresh seafood station that comes with crabs, prawns, mussels, salads, and more.

The Japanse Station is always one of my favorites at Corniche, especially with their salmon and tuna sashimi, maki, plus the crunchy tempura.

The Chinese station is also a popular destination with its dimsum selection, noodle station, Lechon Macau, fried rice, and gorgeous Roasted Duck.

You can find other international offerings all around the buffet like the Vietnamese Grilled Chicken Skewer with cucumber and chili sauce, Soy Marinated Salmon with sambal sauce, and the Grilled Marinated Duck Leg with balsamic sauce.

Other notable dishes include the Lamb Cutlets with Honey and Mustard Seed Crust, Braised Beef Cheek Bourguignon, and Spicy Grilled Stuffed Squid with Pork Filling ad Thai Chili Sauce.

You can also find the Certified Angus Beef Chuck Pot Roast at the carving station waiting to be devoured. Ask the server for a few slices and have them seared a little on the grill.

Don't forget about the desserts because Corniche also comes with plenty of Filipino sweets and treats. Start your adventure at the chocolate fountain and dip your favorite fruits and into the chocolate.

You can also find other tempting items such as the Mango Jasmine cake, Green Tea financier, Champorado, Ensaymada de Leche, and Ensaymada de tsokolate.

There are also lots of other sweets including cheesecake, banana chocolate cake, leche flan, ice cream, and a halo-halo station. Diamond Hotel will also recreate the Malolos Congress Dinner of 1898, wherein the proclamation of Philippine Independence was ratified in Bulacan. Savor the best of the original French menu, to be prepared by Chef Carangian, alongside fine wine pairings on July 9, 2024 at the Diamond Ballroom at 7:00pm for P6,800 net per person.

We would like to thank Melanie Samonte and Diamond Hotel Philippines for hosting our Galleon Trade Filipino Food Festival dinner at Corniche. We always have so much fun whenever we visit. Book your tables now!

Diamond Hotel Philippines

Roxas Boulavard cor Dr. J. Quintos Street, Manila

8528-3000

www.diamondhotel.com

onlineshopping.diamondhotel.com

www.facebook.com/diamondhotelphilippines

[lovetheangelblog]

Do you know about the super seasonal fruit in the midst of a revival?

I start this article by telling you that I have done a bit of research and asked friends and colleagues for their experience to help me put together a bit of information below that I hope you will find enlightening.

Golden orbs? This unusual fruit has a long and rich history, stemming from Caucasus and the middle East, it is a member of the rose family and is never eaten raw. The soft and downy orbs of golden yellow hang enticingly amongst rich green leaves, have long brightened blustery autumn days and are currently enjoying a surge in popularity. They were once almost forgotten or perhaps replaced by the convenience and instant gratification of their cousin, the apple. 

I am talking about quince (Cydonia oblonga). Quince tastes like a combination of apple and pear but this wonderful flavour must be enticed from it’s tough, sour and grainy flesh through culinary skill. Indeed, in Turkey the phrase ‘ayvayi yemek’ or ‘eating the quince’ is slang for being up a creek without a paddle! The fruit was very popular in ancient Greece and Rome, serving as a symbol of love and fertility, it is highly likely that the apple spoken about in the biblical story of Adam and Eve was not an apple, but infact a quince. Greeks would eat the fruit hollowed out, filled with honey and cooked encased in pastry. Romans extracted an essential oil from this highly aromatic fruit to use in perfumery (there is nothing like the sweet, citrus smell that comes from a box full of ripe, fresh quinces. I will admit to sticking my whole head inside boxes collected from friends gardens to inhale the glorious scent that fills the space) For centuries, in France and Spain quinces have been cultivated and harvested in autumn to make ‘cotignac’ in France or ‘dulce de membrillo’ in Spain, a traditional sweet paste enjoyed with cheese.

What we do with them… At the Angel Bakery, boxes of local quinces are swapped for bags of bread in autumn (they are lucky enough to have friends with mature quince trees in their gardens) and transformed into jars of quince jam and quince jelly to be accompanied by Neal’s Yard cheeses and oatmeal biscuits and given as gifts in Christmas hampers. 

A recipe for you Friend of the Angel and wonderful freelance chef, menu consultant and food writer Rosie Sykes has sent us this recipe to share with you;

Quince, Ginger and Hazelnut Cake  "This is a wonderful autumnal cake. Quinces are quite hard so make sure you have a sharp knife. If you have a food processor peel and core the quince and whizz it with the stem ginger…" Rosie Sykes

For the cake:  100g finely grated stem ginger, plus extra for decoration  200g flour 150g soft light brown sugar 2 teaspoons baking powder 1/4 teaspoon bicarbonate of soda  Pinch salt  Approx. 500g quince, peeled and coarsely grated, you need 300g of grated flesh  Finely grated zest of a lemon  75g toasted hazelnuts, roughly chopped plus a few extra for decoration  2 large eggs 60g sour cream 125ml sunflower oil

For the icing: 1 tbsp lemon juice 2 tsp syrup from the stem ginger  200g Icing sugar  Preheat the oven to 170 fan or 180 regular.  Method:

Grease and line a 20cm round or square tin.  In a large bowl whisk together the flour, baking powder, bicarbonate of soda, brown sugar and salt.  Toss through the quince, stem ginger and hazelnuts. Make a well in the centre.  In another bowl whisk together the eggs, lemon zest, sour cream or yoghurt and oil.  When well amalgamated pour into the dry ingredients and fold together thoroughly.  Once completely combined, scrape into the tin and bake until set - about 40 minutes. A good check is to see if a toothpick comes out clean. Leave to cool completely before icing. 

To make the icing whisk the icing sugar to remove any lumps, make a well in the centre and add lemon juice and ginger syrup - do it gradually as depending on the weather the icing sugar will take less or more liquid. You are looking for a thick pourable consistency. (The rest of the lemon juice ginger mixture would be excellent in a gin and tonic or just tonic).  Pour the icing over the cooled cake, it’s nice if it drips down the sides a bit. Decorate with chopped hazelnuts and small chunks of stem ginger. 

Rosie’s book ‘The Sunday Night Book: 52 Short Recipes to Make the Weekend Feel Longer’ is one that I go back to again and again for simple, comforting and delicious recipes. Not to mention, the cover designed by another friend of the hotel Alexis Snell (details below) is the most beautiful I have ever seen on a cook book, it sits facing forward on a shelf in my kitchen so everyone sees it when they come in – it is a piece of art!

More of Rosie’s recipes can be found here: https://www.theguardian.com/profile/rosie-sykes

Alexis Snell https://www.instagram.com/alexissnellprintmaker/

How to shake things up… If you are poaching quince for a recipe, the syrup you are left with can make a tasty addition to your cocktail cabinet. A quince gimlet contains 50ml of your favourite gin, 25ml freshly squeezed lime juice, and 25ml quince syrup instead of the traditional sugar syrup. Shake the ingredients up with ice in a Boston shaker (or a jam jar if you’re home bar doesn’t contain a Boston shaker!) and serve in a small wine glass with a twist of lime as a garnish. The quince enhances the flavour of the gin and gives this classic cocktail a deeper richness.

The Gimlet Bar, creators of cocktails, cordials and vinegars designed for deliciousness and fun produce a quince cordial and a quince vinegar. More cocktail recipes can be found on their website… gimlet-bar.com

Staying healthy… Not only is quince delicious, aromatic and the perfect companion to gin - it also boasts some super health benefits too… it has a very low calorific value and contains fibre, vitamin C, B1, B6, iron, potassium and magnesium. Quinces are rich in antioxidants which reduce metabolic stress, safeguard against chronic illness, lower inflammation and protect cells against damage from free radicals. Forget about boring old apples and pears, a quince a day could also, potentially keep the doctor away!

So, if you happen to have a quince tree in your garden (or are lucky enough to have a friend with one) I sincerely hope this guide will be helpful and inspire you to make the most out of these enchanting and superbly versatile fruits!

Thank you for reading

Emily Bannister Project Manager

[askwhatsforlunch]

Quince Paste Cheese Toastie

On a busy day, or one you lack inspiration, a cheese toastie always makes a simple, comforting meal. And this Quince Paste Cheese Toastie, where the aged cheese and preserve combine harmoniously, is sheer comfort indeed! Happy Tuesday!

Ingredients (serves 1):

2 large slices Sourdough Bread 

1 ½ tablespoon butter, softened

45 grams/1½ ounce Mature (7 to 10 months) Comté or Mature English Cheddar

1 1/2 tablespoon Quince Paste 

Heat a  frying pan over medium-high heat.

Spread butter on one side of one, and both side of the second of Sourdough bread slices. 

On the slice buttered on both sides, arrange Comté, cut into thin slices. Set aside.

Spread the remaining Sourdough slice (non-buttered side) generously with Quince Paste!

Sandwich both laden Sourdough slices together, and place sandwich onto the hot pan. Cook, 2 to 3 minutes on each side, until well-grilled and cheese is melted.

Cut Quince Paste Cheese Toastie in halves and enjoy immediately, with a side of lettuce and a glass of chilled Chardonnay (or other dry white wine, like Entre-Deux-Mers)!

[dirty30movie]

Quince Paste Recipe Quince paste is a wonderful accompaniment to cheese and crackers. Try it with chèvre as well as firmer cheeses like Manchego. You can also serve it for breakfast in place of jam. water to cover, 5.5 cups white sugar, 4.5 pounds ripe quinces

[whateverbringsyouthroughthenight]

Quince & rosewater jelly and quince paste

[alatismeni-theitsa]

Perhaps a very specific question, but what did the ancient Greeks eat when out on the road, during travel?

It depends on the travel!

I think white cheese (from goats and cows) on bread would be good for the first 2-3 days since cheese out of the fridge stays consumption-safe for at least that long, well-sealed inside salty water and placed somewhere cool.

Olives and raisins with bread (or inside bread) would also be a good snack! Olives can be preserved in a mix of olive oil, vinegar, and salted water. Anything that is preserved in jars with salt like that (αλίπαστα) is a good snack for travel.

Fruits and all types of nuts (ξηροί καρποί) are always a great snack for travel, as well.

Pies were also a thing (and we think that phyllo pies are as old as 5th c. BCE). Some pies were filled with white cheese, honey and olive oil, others had white cheese, honey and garlic, while others were baked with wine. All types of greens (mainly weeds, spinach and nettle), fish, cheese and red meat could be fillings. But please check the area and its products before you speculate what they'd put on a pie. You can check Greek traditional recipes, as well, to make sure. I think a pie can survive for 2-3 days out of the fridge, and if it's naturally cold outside or if it's kept in a sealed and dark place, maybe 4-5 days.

Greeks are heavy eaters and I've seen no historical account saying otherwise, so for one day's travel they could have brought roasted meat and even alcohol for when they rest.

In the travel, one can stop on the way to eat with friends, or inside a tavern, or the equivalent of an ancient snack bar near more rural areas.

From food preserved in salts, let's go to food preserved in sugars. Quinces and possibly other fruits such as apples, plums, and pears were boiled with honey to make something like marmelade (μελίμηλον in ancient Greek). I guess it could be eaten on its own, or on bread. The sweet we today call Baklava, was already spread in the Middle East and the Hellenic regions. It was called γαστρίνη (ghastrini) and here's the recipe in Greek (link)

I know it might sound hyperbolic to take such a sweet for the road but I know that when a Greek mum/aunt/grandma bakes such a thing for you she wants you to take it xD Ancient Greeks praised hospitality, and women were valued for their cooking, so it's not unreasonable for someone on a trip to take this with them and eat it on the road. (because who would have such a sweet and not eat it come ooon)

Greeks also had Tahini, the paste produced from toasted ground sesame seeds. Our favorite combination today is tahini on bread, and tahini with honey on bread in it is very popular.

I've read that the ancient Greeks had a snack that we today in Greece call μελεκούνι or παστέλι, basically a dry, hard sesame bar with honey.

Last but not least, check this post, for ancient Greek cuisine, as well as these links for more details on recipes and ingredients. one, two, three, four The articles are in Greek but it will translate pretty well with Google translate. I don't want to fill up the post with too many things that might not interest you or confuse you, but you may want to take a look! If you don't understand what a paragraph says even after the Google translate I'll be happy to help!

[allwayshungry]

Basque Cheesecake

Often replicated, never duplicated, La Viña’s signature cake is simpler than it might look. Take the basic proportions and tweak them to your tastes and textural preferences: Try it with less sugar for a sharper cheese flavor, vanilla or any citrus zest can be nice, and Ranelli likes to serve hers with some quince paste, another Spanish specialty.

When made as written, this recipe will produce a version very similar to La Viña’s cheesecake, and Rivera says it’s the recipe he uses. But the speed of his mixer, the type of cream cheese he prefers, the temperature and humidity of his oven on that day will all impact the final product. The only way to taste the real thing is to visit La Viña in San Sebastián.

8 - 10 servings

Ingredients

1 KG cream cheese, cold

400 G sugar

7 large eggs

1 TSP salt

200 ML heavy cream, cold

Directions

Preheat oven to 500°F for at least 30 minutes. Use a large piece of parchment paper to line a 10-inch cake pan with a removable bottom or 10-inch springform pan. At least 2 inches of parchment paper should be hanging off the sides of the pan. The paper will not lie completely flush with the pan's sides; this is by design.

Blend all ingredients in a food processor until smooth. This will take at least 7 minutes on high speed in a 13-cup-capacity food processor. This can also be made in a mixer using the paddle attachment, or with a hand mixer using the whisks. The mixture should be thick but homogenous

Pour the batter into the prepared pan and place in the oven as quickly as possible to avoid losing too much heat in the oven. Bake at 500°F for 18-20 minutes, or until the top of cheesecake is dark brown and the center still jiggles like it is completely liquid underneath. Cool for at least 5 hours in refrigerator before serving. Texture should be soft and fluffy around the exterior and soft and molten in the center.

For Individual cheesecakes | 4 individual cakes

https://www.tastecooking.com/recipes/individual-basque-cheesecakes/

Ingredients

18 oz pack (226g) Philadelphia cream cheese, cold

½ Cup (100g) sugar

1 LG egg plus 1 yolk

3 TBSP heavy cream, cold

2 ½ TSP unbleached all-purpose flour

1 ½ TSP cornstarch

¼ TSP salt

Directions

Preheat the oven to 500°F for a half hour (to ensure that it’s fully up to temperature) and set a rack in the top third of the oven. Cut 4 5-inch squares of parchment paper, lightly grease a standard muffin tin, and fit the prepared parchment squares into its cavities, making pleats around the edges so the parchment fits flush along the bottom and the pleats lie along the sides. The parchment paper will extend a bit above the tin.

In a food processor, blend all the ingredients together for 2–3 minutes, until luscious and completely smooth, stopping and scraping with a spatula around the edges and blade a few times to ensure the mixture is uniform.

Portion batter into parchment-lined muffin tin and place swiftly in the oven. Avoid opening or closing the oven during baking—use the oven light if you cannot help but peek! Bake for 11–13 minutes, until the top is dark and caramelized but the center is a little jiggly but not cracked (the cakes are so small and cook so quickly, you do not want to risk them overbaking here).

Remove pan from oven and let cool briefly. Carefully grasp the tall edges of the parchment to remove the cakes, place on a cooling rack, and let cool to room temperature. The cakes will fall as they cool. If you like your cakes a little more custardy, serve at room temperature. Otherwise, for a more set center, you can transfer them to the fridge to chill completely before serving.

Cheesecake keeps, covered, in the refrigerator for up to five days.

[the-laridian]

Just saw a recipe that called for "membrillo (Quince paste)" and all I could think is how that's the coroner's name in Grim Fandango