When we ordered a waffle on Monastiraki Square in Athens, we didn’t quite expect to get a plateful of mini-waffles. But since we were sharing it, it worked out quite well. They were excellent, just the thing to tide us over until lunch after a long walk through the city.
Those of you who know me know that carbs are very low on the list of things I eat. But sometimes you just have to have some! And when I do, I make sure it is worth it. There are lots of waffle shops in and around Warsaw Old Town Square, and when I walked past about the 5th waffle shop I realized that this was one of those “I have to have one” moments.
And it was good…very good. A freshly made waffle covered in fresh cream, chocolates and nuts. I’m glad that the day before I did a 22k run around Warsaw, because I am sure this contained more calories than I burned off on that run!
Zakopane there are small cheese market stalls, selling an amazing smoked cheese from the region. The salty cheese is called Oscypek, and it is mostly made from sheep milk, but also from cow and sometimes goat.
On every street corner in
It is great on its own, but even better when they heat it on the coals and serve it with a little cranberry sauce. You can buy just one or two pieces of the cheeses, or buy a big block to take home. We did both, but when we arrived back in Cape Town all our clothes smelled of smoked cheese…
Warning: it is very addictive.
If you like fun fairs, then Riesenrad is the place for you. I have already posted some pics of the old ferris wheel, but there are plenty of activities for the more adventurous.
There used to be a children’s swing at the local fair that came to my local park in Cape Town from time to time, and I loved riding on it. This swing is about 4 times as big as the one I used to ride on, and I am not quite sure if that boy is very happy about it.
Entrance to the house of horrors – although I kind of like those trolls – they look to me like they could have stepped off the Discworld.
This contraption (no it’s not made of Meccano) flings you into the air and then throws you back to the ground. Why? I have no idea!
All, food!
(Wild-west) food
When we arrived in our apartment in Athens, we found that a section of one of the walls had been turned into a chalk board shopping list. Except that instead of a shopping list, we saw the recipe for a Greek Salad. We had eaten plenty of them by the time we arrived, but now we had a real recipe from a real Greek host in Athens.
How to make a Greek salad
Here’s how it looks!
Here’s one of my favourite recipes – a hearty sour soup from Poland. No it does not have a sour taste, but it contains fermented rye flour which gives it a unique taste.
There are two parts to the recipe – making the zakwas – the base, and then the actual zurek.
The base for zurek
Mix the flour with the boiling water until there are no lumps. Then set it aside to cool. Add bread crust (it should sink completely), garlic, and remaining water. Put the mixture in a jar or clay pot covered with gauze or a delicate piece of cloth. Let the mixture sit for 3-5 days at room temperature (each day mix the ingredients a little). As the flour ferments, there will be some lactic acid bacteria and wild yeast, and you will smell the sour rye-bread smell. You can use it immediately or put it in the fridge (it can be stored for about 2 weeks).
Zurek
Directions
Original source: http://blog.polishorigins.com/2013/06/26/zurek-traditional-polish-sour-soup/
Bigos is one of my favorite Polish dishes, and it is ridiculously easy to make.
Bigos
This Bigos was from a restaurant in Old Town, Warsaw, so it arrived in the bread bowl, but I usually serve it as a side dish to whatever I am eating.
I saw this lovely display of fresh pumpkin & squash outside a restaurant in Krakow. It looked so great and colourful. All I can think about when I look at them is a hot and tasty vegetable curry.
Mixed squash
Pumpkins
When we arrived in Athens it was market-day in our street, so as soon as we dropped off our bags at our apartment we went straight downstairs to do some shopping for the week. The European fresh-produce markets are really fantastic. The quality is great and you can stock up on almost any produce for the week, and they are truly markets for the people.They are nothing like the markets in Cape Town which sell (to be fair excellent quality) expensive “artisan” produce catering for the upper-end consumer.
If I had a market like this near my house I would happily shop there every week.
If you want the best Fish and Chips in Cape Town there is only one place to consider, and that is Kalky’s inside Kalk Bay Harbour. The fish and chips are brilliant, inexpensive, and unpretentious.
I hardly ever seem to get there, but when my colleague Arijit from India wanted fish and chips I had to take him to Kalky’s.
Hake and chips at Kalky’s
Arijit get’s ready to eat his Snoek. He didn’t listen when I warned him about the mountains of bones in Snoek. There are loads of bones, you have been warned!
Kalky’s – simple and unpretentious
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