BonVivant

In Spain this is eaten with a coffee as part of breakfast or a late breakfast. Also as part of tapas. This is comfort food in north eastern Spain. Extra toppings can be anchovies, Manchego (or similar hard, strong smelling cheese), ham etc. Balearic island style tomato bread can be just (Tomàtiga de Ramellet, a specific variety grown on these islands), or thinly sliced tomatoes pressed onto toasted bread. Topped with samphire, black olives and capers. Samphire is a common ingredient there. This Pa amb oli in Mallorca is eaten with a knife and fork.

Another BBQ. Lamb, aubegines, garlic and corn.

Finally it's dry and warm enough to bbq. The other night we had the lowest temperature on record for july (6C). Well, today is my chance to bbq again. My favourite flat fish is brill, which is fortunately still abundant here in northern Europe.

Ann_T, I'd like to order one of each. I pick them up myself. LiamSaunt, gorgeous caprese. PatrickA, I only know one folding technique... the easiest one. Thanks.

It's autumn already so I'm having a meal to match the weather. The opened ones were steamed and the other half of the dumplings was boiled. Chilean snow crab meat and pork mince used in the filling.

Simple finger food today.

I'm on a "pseudo kebab" roll. My store-bought bread is nowhere as nice as Ann T's, however. But until I make it to Istanbul this will do. Kebab spice, bread, lamb, feta and herbs came from various Turkish supermarkets.

HeidiH, yes indeed. It's common where I am (northern Europe). However, I have seen (farmed?) samphire from Israel and Mexico (wow!) when supply is low. Maybe you could check out some greengrocers that stock hard to find greens? Good luck.

I ordered king crab meat but it was sold out so I went for snow. The fishmonger has it on order again for 2 weeks from now as I have already put something down for next week. This is a small portion of a big salad, with all kinds of leaves/greens, cubed avocado and cherry roma tomatoes. Tarragon on top because otherwise it'd look so bare.

Flat bread with lamb (meat was removed from bones after roasting).

Yes, my AC is on full blast this week. Only use it during a heat wave, however. FYI, in Singapore being 1 degree from the equator it's normal to drink red wine chilled or with ice cubes.

Didn't add ice cubes to the glass til I was done with the photos. I drink everything with ice these hot days, including wine and beer.

Just unbearably hot again today. Uruguayan beef tenderloin and a big salad (not in these pics), plus bread. Overhead view shows atsina/mustard/rock chives cresses.

"Churrasco Completo" is one of Chile's iconic sandwiches. Instead of mayo (Chileans tend to use the entire jar of it, it seems) I made a sauce with feta, quark, garlic, herbs. Kebab spice was used to season the steaks.

Too hot to cook. Still had to boil water for the soba, but then it was eaten cold. I brought back the Kasuobushi from Japan myself.

Mostly bones and fat, but it's so so so moist. I used a kebab spice mix. Lime juice on the ribs to counteract the saltiness.

Green with envy! I did try growing but it didn't work out. Somehow it's bushy in the spring and fall, the rest of the year it's just dead. Maybe I should give it another go later in the summer...? Brought back elephant garlic from southern Chile to eat. When I make it back to Chile I'll take several kilos in my checked baggage.

More chanterelles. Today they were sauteed with Speck as Flammkuchen. (wine was Riesling)

It may be officially summer but the weather here is autumn (and has been so since last autumn). Taiwanese (style) food from last night: Beef with watercress, contains shacha sauce. Smoked tofu with soy beans.

I've been eating a lot of chanterelles lately. It's the season after all. A simple salad with buffalo's milk mozzarella. Ham on bread is Tirolean.

Just a green salad. The whole plate

Dinner was a cold one.

I have been making Taiwanese (style) food using 2 or 3 different Taiwanese cookery books. From today: - Hand-pull chicken over rice (I used pink "peppercorns" for contrast. In Taiwan they just use standard ground black or white pepper) - Sponge gourd and clam soup. (was delicious. I could add some mung bean nooodles next time and make it a soup meal on its own)

Beetroot-cured salmon and salad. There were also boiled Rosevel potatoes and sparkling Riesling. Chive flowers were torn apart over the salad right before eating.