Miel y Mató.

Friday 24th June 2011

…a.k.a. Curd cheese with honey, goji berries & sunflower seeds. Zeph & I soaked the gojis in the freshly squeezed orange we had made earlier that day. They were beautifully swollen & plump.

Zeph, my son, hasn’t eaten this for ages. Before he was born my wife & I used to go out for lunch every Saturday lunchtime to the same restaurant. Cal Robert was the name. They had a beautiful outside patio area with about 6 table all covered in red & white gingham table cloths. They had bougainvilleas, honeysuckle and jasmine plants trained overhead on wires. Needless to say it smelt fantastic. We always found it very magical and a wonderful escape from the hustle & bustle of the big city.

After time we got to know the couple who ran it. Concha & Robert were in the late 50s. They watched my wife & I go though pregnancy and then the birth of Zephy. They always made a big fuss of Zeph and once he was on solid food, often made him food that wasn’t on the menu. Whatever we ate Concha would loveingly present him with a plate of miel y mató as dessert. When in season, she might also scatter a few strawberries on too. His face would light up as if he was being given a huge bowl of M&Ms.

His face light up again when I brought this in for him. I guess absence makes the heart grow fonder.


This entry was posted in Dessert, Fruit, Vegetarian and tagged , , . Bookmark the permalink.

5 Responses to Miel y Mató.

  1. rutheh says:

    Looks delicious!

  2. Stef says:

    What is ‘curd cheese’? Why did you stop going to the restaurant? Did they close?

    • Curd cheese is like cottage cheese but a little more solid.

      No, they didn’t close. I started to work Saturday mornings which made it difficult to be there before they stopped cooking. We still go there every now & again but times change and so we have to follow suit. 🙂

  3. Pingback: Mulled Wine Poached Plums over Fresh Ricotta « edible tapestry

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