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.



About whatdidyouhavefordinnerlastnight

I started this blog to record the meals I make for my son. One of the many great memories I have of my childhood is the food I ate. The smell of boiling cauliflower on a Sunday morning that steamed up the windows, Lamb sandwiches for tea in front of the tele, cubes of raw jelly at nan’s house and of course mum’s homemade pizza (made with a short crust base) I hope my food creates good memories for my son but if nothing else this blog might jog his memory when he’s older! Enjoy.
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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