Lunch 2022

No, from a Moroccan bakery.

In Morocco I watched how it’s made by Msemmen specialists on the pavement and at markets. No mixer, only by hand. From what I saw a lot of fat is used in the dough. The result is a very moist and substantial bread. Whenever we eat any Moroccan bread we usually forgo dinner.

1 Like

Really? I’ve seen both kinds at Turkish shops, unless they had a pared down selection. I prefer the finer kind but usually buy both if I’m buying for others because preferences vary.

There’s a lot of middle eastern baklava here, which can mean lebanese, syrian, or other, but in my experience the Turkish versions tend to be more delicate.

1 Like

I’ve been craving hiyashi chuka, so I made a batch of alkaline noodles and some lemon soy dressing. Ham, crab sticks, egg, cucumber, and tomato for toppings. So delicious and refreshing!


Migas with green chorizo and cheese, flour tortillas for taco making.


Smoked salmon on rye, the usual accompaniments…cream cheese, capers, red onions and a drizzle of dill mustard sauce (NYT). Wonderful tomatoes with the same sauce.
Farmers Market has switched into fall mode, a bounty of beautiful veggies today.

@Presunto …alas no bike😟


Got a kilo bag each of razor and almond clams, but not for steaming and eating out of the shell. After steaming I cleaned every single clam and then added them to cooked freekeh with a spicy chilli sauce and tamari. Lots of raw garlic on the side. My version of Vietnamese clam rice.

Chinese cheese, AKA bean curd in chilli sauce. I like to use it in cooking, as a condiment, and even spread it sparingly on bread.

Only have Turkish baklava with fine pistachios available to me here. If given a choice I will always choose finely ground pistachios in baklava.

And I don’t have a car, or driving licence.

Kale (from the same pumpkin farmers) is already available but it rained on Friday so I couldn’t go! :leafy_green:


Well it rained just after we left the FM…I’m happy we had a car :joy:!

1 Like

Toasted sesame bagel, scallion cream cheese, HBE, lox, dill. A delectable & indulgent sammich :yum:


And lunch today was….roasted fingerling potatoes , Delicata squash, and
pork tenderloin with a little gravy. Dessert was pear frangipane, half almond, half pistachio flour. Pears were lightly poached prior to baking. Topping for the sweet blackberries was a whipped ricotta sweetened with some cooked down pear poaching liquid.


You already know: tomato, peach, feta and basil salad with balsamic vinegar.


King trumpets/oysters in spicy sauce.

A crunchy salad and Mexican tortillas

On a different day…
Fried halibut

Salad with feta

Small olives are so common in Greece but so hard to find here.

I bought skate wings and halibut fillets from a fishmonger and he fried them for me on the spot.

Fishmonger can only get my oysters in boxes of 25. Now it takes me 2 days to eat them all. Another Austrian Riesling.

The kale is ready. Big photo second row: pumpkin plants reach the path that separates the woods and the farm. Deer tracks everywhere, also next to the kale. So I’m not the only one who eats kale.

Monday was the last gorgeous day of summer and whilst everyone chose to sit at cafes’ terraces sipping expensive drinks looking at their phones inhaling exhaust we went to the woods and had the whole place to ourselves.

Bought 3 more squashes and first 2 kale plants. They release a lot of water. This farmer grows a variety that has a higher sugar content and it remains constant thus the sweetness or flavour is not weather-dependant and can be harvested any time.


Dak kalguksu today, and it really was very satisfying once I finally took a bite after all the work. I wanted to try the noodle slicers I bought for making sliced noodles, so I decided to make the noodles like that. I like the skinnier slicer better in terms of ease of use.


Just chiming in to say that if you were ordering ‘sim, cebola’ - you were saying yes, onions. Next time say 'sem (sounds like same) cebola and hopefully they’ll leave them off. Your pictures look amazing. I can’t wait to visit Madeira and go look up some family history. And eat of course!

Thanks for the language tip. I actually wrote it wrong, but I know “sim” means yes and “sem” meanss without. :smiling_face:

Yes, go soon. Lots of Madeirans actually want to go back to the mainland to look up their families’ history. Many early settlers came from Minho province and the Algarve to escape poverty. They brought with them the accents and traditions from their ancestral villages or towns.

One of the many beautiful levadas/irrigation channel walks on the island (with this most popular and highly regarded tour op. I did all the tours in 2 weeks with them. Most of the time one walks next to an irrigation channel like in this photo.

And why you need to defend Bovril? More for us! (Can’t get bovril where I am so marmite will have to do.)


Marmite gets all the love in our South African household so I feel like I need to be the Defender of Bovril! Sorry - I should’ve guessed from your posts and your username (love it!) that you were familiar with the language :see_no_evil:. Your posts are an inspiration - the Madeira Tourist Board should hire you!


And lunch today was Sauce Gribiche with poached salmon, fingerling potatoes and FM tomatoes on the side. The last of the nectarines for the season provided just enough for a four inch pie.



Still drowning in garden tomatoes, so I made a big pot of stewed. This is just chopped heirloom tomatoes cooked down with salt, pepper and a pat of butter to finish.

The following day I heated up a bowl of it for lunch with a few TBS of leftover rice from Chinese takeout. Best lunch I’ve had in a while!


Love stewed tomatoes - thanks for reminding me!

1 Like

Time flies! A year ago I experienced earthquakes in Crete. It lasted 2 days, with hundreds of aftershocks recorded. How it filled me with terror, night and day. I still get emotional when thinking about it.

This was a nice meal I had in Crete only half a day before the earthquakes. Cretans love their olive oil. They consume more than 2 leading producers Italy and Spain combined!

Salad and wine

Snails. One of the most common starters in Crete. Minoans and people on Cycladic islands used to eat snails as a snack.

This traditional restaurant in the Cretan capital is approved by locals and people in the know. Greeks eat a lot of goat. Your Greek cookery books probably only mention lamb.

Lamb “antikristo” is Cretan shepherd-style lamb cooked on vertical racks arranged around an open fire. (Light reading one, and two.)

Farther north in Greece I had the same snails in a tomato sauce. But in Crete they must be cooked in olive oil, vinegar, salt and rosemary.

Vineyard snails I brought with me from Santorini.

When you are done eating they bring you fruits and/or something sweet. And always raki. It’s usually plain but this raki has fruit added. I can’t remember if it was strawberries or raspberries.

And now at home… salad with Greek olives and feta.

Cream cheese filled peppers and quark with roe.

Marinated anchovies and smokey aubergine pulp.

Potatoes with feta (Cretan olive oil to be added)

Not Greek but it’s open and has to be finished


Arroz con gandules, salad, fried eggs, bacon.