Purchase Confirmation • allosimone

Skip to content

allosimone

allosimone

Search for:

About
Newsletter
Essays
Meals
Learn
- growing
- cooking
- eating
Contact

Thank you for your purchase! [edd_receipt]

recent posts

creamy chanterelle & broccoli tagliatelle
a rhubarb (and strawberry) macadamia nut cookie
a crispy chickpea caesar
beetroot sauce (for grains, salads & pasta)
on eating with the seasons

latest on instagram

maltagliati (aka poorly cut pasta) with peas, fava

maltagliati (aka poorly cut pasta) with peas, fava, and arugula — served in a silky, creamy, garlicky + black peppery carbonara-ish egg & parm sauce ✨

made a sage, rosemary, and quick-confited garlic f

made a sage, rosemary, and quick-confited garlic farinata (used the garlic-infused olive oil in it too) and now I’m not sure I could ever go back to making it any other way 😌 there’s just something so magical about watching humble ingredients like chickpea flour and water turn into pure luxury, simply with the addition of a bit of time, love, and energy!! I’ve made this farinata more times than I can count now, and I hope that soon you will too 💛💛 recipe is at the link in my bio

peas, pesto & orzo ✨ made with the wild garlic p

peas, pesto & orzo ✨ made with the wild garlic pesto I made earlier in the season (remember the wild garlic toasties?) — if you’d like to make something similar yourself, here are some vague instructions for how to proceed (note that these are as much for you as they are for me, ‘cause this was way too good not to make again and again): start by thinly dicing a shallot, then fry it in olive oil and butter until translucent. toast some orzo in the shallots and fat, then deglaze with a splash of white wine. cook the orzo according to package instructions by stirring through some well-seasoned vegetable broth, then pop in some peas (freshly shelled and barely blanched, or straight from the freezer). stir through some pesto. taste, adjust seasoning and/or pea/pesto quantities, and enjoy hot with a small mountain of parmesan + an extra little drizzle of evoo on top 😌💛 easy, peasy, delicious!

made a rustic rhubarb almond galette, with a cheek

made a rustic rhubarb almond galette, with a cheeky layer of seville orange marmalade at the bottom and a wonderfully crisp and rugged crust, and it was SO GOOD 😌💛
⁣
all the how-to details are in the latest newsletter issue, but here’s the gist of how I made it: for the pastry, I put together a basic pie dough, swapping out around half of the flour for rolled spelt that I pulsed to a coarse flour in the food processor (though you could use any rolled grain for this — oats, barley, rye, wheat, or a mix). popped that into the fridge overnight. the next day, I pulled out my rhubarb and sliced it into a puzzling series of sticks (the things we do for beauty!), then I ground up some almonds to make a basic frangipane, adding lots of cardamom, ginger + vanilla into it for some really nice flavour & spice. tossed the rhubarb along with a bit of fragrant orange zest, then got to assembling: first, I rolled out the dough, then I slathered on a few spoonfuls of marmalade before spreading out the frangipane. topped the almond filling with the rhubarb (in a totally unnecessary but very fun herringbone pattern), then egg-washed the pastry and baked it in a hot oven until the crust was beautifully golden and crisp. tasted amazing warm, and somehow even better frozen (I froze extra slices for later and was too impatient to thaw one: mind blown). a real delight from start to finish ✨ I’ll link the recipe in my bio!

BMO — “bolle med ost” or bun with cheese —

BMO — “bolle med ost” or bun with cheese — is a staple in trendy Danish cafés and bakeries, but the bread is good with so much more than just butter, cheese, and the occasional jam. I’ve been making my own ever since a trip to Esbjerg, and so far they’ve paired wonderfully well with anything and everything that goes swimmingly with sourdough bread. ⁣
⁣
lately, that’s meant keeping things simple and (mostly) unfussy with @kolonihagen’s salted butter and creamy Kaltbach cheese from @guttapahaugen but, as the season progresses, I’m especially looking forward to minty peas on toast — enjoyed with fresh mozzarella, a hearty drizzle of evoo, a crunchy pinch of flaky sea salt & an abundance of lemon zest. the trick is to fry the bread in olive oil ‘til golden and crisp, then make a sharp dressing of finely chopped mint, lemon zest, lemon juice + a generous amount of salt that you pour over the toast just before topping with the rest. the dressing pools and puddles into the toast and gets hidden by the toppings, making for a very pleasant citrus surprise with each and every bite.⁣
⁣
if you want to try your hand at making your own mini-sourdough buns, Danish-style, you can find the recipe for the ones above in the newsletter archives (along with more things to do with fresh peas once they’re in peak season 🇩🇰🫶🫛)!

oh, the thrill of the season’s first asparagus!

oh, the thrill of the season’s first asparagus! I enjoyed my first spears of the year boiled ‘til tender + served steaming hot, straight out of the pot, with nothing more than a pinch of salt (with ingredients this fresh, you’d be hard pressed not to prepare them this modestly the first time around… it simply is the best way to appreciate them to the fullest!!)⁣
⁣
these were my second spears of the season. gently sizzled in a bit of evoo and served with a soft spiced egg, a cold pat of butter (I love cold pats of butter) & a pan-toasted slice of bread. I’ve been enjoying asparagus this way for many years now, and it has yet to disappoint. more details on the website, under meals: search for “asparagus” or “spring”!

Follow on Instagram

newsletter

sign up for a monthly(ish) newsletter with exclusive recipes, meal ideas, tips & more!

share this page

Powered By WordPress | Maicha Blog