Santo António de Alfama, Lisbon, Portugal

Eating out
Santo Antonio de Alfama, Lisbon, Portugal

In Lisbon, there’s a part of the city where your map isn’t likely to help you.

It’s a dense warren of narrow cobblestoned streets and alleyways spread across a hillside. Take one turn, then another, then another, before realising you’re right back where you started. The only certainty is that some streets lead generally uphill, and others down. You start to recognise the same doorways and turnings, the same window boxes, the same bars, but you can never be quite sure.

It’s easy to get lost in Alfama, and that’s a real joy, because this is a real neighbourhood, complete with washing lines, budgies chirping from their balcony-balanced cages, barbecues sizzling with sardines, and people deep in conversation window to window, passing or receiving the day’s’ gossip. To wander around Alfama feels akin to stepping into somebody’s home, and the more you wander, the more familiar it becomes … the same couple of puppies playing in a courtyard, the same woman at work painting tiles, the same kids on their bikes, haring around with little regard for anything.

It’s a wonderful place.

There are restaurants, too, plenty of them.

Santo António de Alfama is tucked into a corner just off one of the main squares, a spot where people sit and listen to the excellent fado trio another of the restaurants on the square proper hosts every night. Many people sit on a certain set of steps, watching the world pass by without realising that just behind their backs hides one of Alfama’s, and indeed Lisbon’s, little jewels. More…

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The Art of Making Gelato, by Morgan Morano

Books
The Art of Making Gelato, by Morgan Morano

Funny things, books about ice cream …

They only get used for a few weeks a year, at least in Britain, and here we are, in the middle of those few weeks, besieged by glowering clouds and wildly fluctuating temperatures.

Enough to make me to think seriously about turning the central heating back on rather than breaking out the ice cream maker.

But get over this unseasonal seasonality we must, and this book is a great help in doing just that.

I tend to judge ice cream based recipe books on two criteria – do they tell me how to make the stuff in the first place, and are there enough recipes with a bit of a twist to make me want to try a few?

Really, it’s that simple – some clear guidance on the mechanics of making ice cream, and a bunch of recipes that stretch beyond a really good vanilla, which, of course, is the absolute pinnacle of ice cream making, but I’m sure you get my drift.

Morgan Morano’s The Art of Making Gelato: 50 Flavors to Make at Home does just that, with a step-by-step run down of the mechanics of the operation, and fifty recipes, including a whole chapter on various combinations of nuts, a recipe for chocolate and red chilli pepper, kiwi, banana (not sure about that …) and a good clutch of sorbets.

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At Home in the Whole Food Kitchen, by Amy Chaplin

Books
At Home in the Whole Food Kitchen, by Amy Chaplin

So, when I first came across At Home in the Whole Food Kitchen a few weeks ago, I flicked through it and found page after page of stunning photos.

A great start.

But then I started to skim read it and it didn’t feel good … too worthy, too healthy, too much quinoa.

I put it aside for a while, and then started to remember little bits and pieces about it. One Saturday afternoon, I found myself decanting half-used bags of seeds, grains, sugars into that collection of glass jars I had kicking around because one day they’d become ‘useful’.

Where did that come from?  I then remembered a small nudge in the shape of a photo of a beautifully arranged store cupboard about half way through this book, everything easily visible, to hand and well-preserved in Kilner jars and the like, in stark contrast to my bomb site of a cupboard, strewn as it is with things tipping out from improperly sealed bags and no sense of organisation in sight.

OK, so there might be something to this book. I started to read it properly.

A few disclaimers first.

This is not my thing.

Really, it isn’t. I don’t ‘do’ lifestyle lite type books, and I get more than a little annoyed with substitutions like homemade nut milk for, well, milk.

I’m totally open to trying new things, but I don’t keep fifty different types of pulse on the go at any one time. I am not one of those people who think that a store cupboard is perfectly well stocked without a dozen eggs in it. I have to strongly disagree with Chaplin on that one, I’m afraid. I’m not meticulous about choosing a baking soda with a low aluminum content.

I mention all this because I was in a bad mood when I started to read this book, and I think that the book itself had a lot to do with that bad mood. We just didn’t get on.

But, and this is a massive ‘but’, I came to first grudgingly accept it, then slowly to like it in that ‘yeah, I like it, but I’m not going to damn well ADMIT that yet’ way, and now – I’m free! — I love it.

It’s excellent. I had to battle past what I wrongly interpreted as pseudo hippy crap, but battle I did, and beneath I found a book with warmth and belief, a book packed with solid tips and advice, and a series of first-rate recipes.

Yes, I’m going to have to substitute a little to bring some of these recipes back into the realms of the easily do-able (I’m not wasting my time steeping almonds in water to make milk when I can get that from a cow), but I’ll live with that.

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Zaap Thai Street Food, Leeds

Eating out
Zaap Thai Street Food, Leeds

Well, I wasn’t expecting that.

A Thursday night, a lovely warm evening in Leeds, and a packed Thai restaurant that looked like it should be in the back streets of Bangkok, a chaotic place packed with people and life, Thai signs everywhere in a jumble of gaudy colours, and an open plan kitchen crewed by a group of Thai chefs flinging noodles around in woks.

Zaap Thai Street Food is brilliant. An assault on every single sense.

The food is – and I’m going to nail my colours to the mast here – the best Thai food I’ve had in Leeds, the UK, or anywhere outside of the street carts in Thailand that Zaap seeks to replicate. It’s very, very good, and the most authentic Thai food I’ve yet encountered that hasn’t actually been in Thailand.

In Thailand, street food is an art, and there are small carts that expand into micro restaurants on every street corner. Spend any time at all in Thailand, and you quickly realise that these little street restaurants, nothing more than a stove on wheels and a collection of ramshackle tables, offer up the finest food imaginable, for pennies. The range and diversity of dishes is astonishing, and the quality of dishes difficult to comprehend.

This is the sort of experience that Zaap seeks to bring to Leeds, and they do it very well. The menu is a sheet of A3 on which orders are scrawled, tables come loaded with chopsticks, there are a couple of Tuk Tuks dotted around, some converted into booths. Everything is a bit cramped to purposely heighten the bustle and the excitement of it all.

And it works. It has atmosphere, and it’s tremendous fun.

And of the food? More…