Chickpea Salad

Chickpea Salad


  • 3/4 to 1 cup cooked chickpeas
  • 1/5 cup pre-cooked couscous
  • 1/5 cup broth (or water)
  • 1/4 red onion
  • 1 inch piece green italian pepper
  • 1 small carrot
  • 3 red cherry tomatoes
  • 3 yellow cherry tomatoes
  • 1 teaspoon Sherry vinegar
  • 1.5 teaspoons olive oil
  • salt and (freshly) ground pepper


  1. Prepare your vegetables: peel the carrot and chop in 1/4 coins, clean the pepper and cut in small pieces, chop the onion thinly. Cut the cherry tomatoes in 8-12 pieces (depending on size). Put all these ingredients in your serving dish, add vinegar, olive oil, salt and pepper to taste, mix well and let marinate.
  2. Prepare couscous: heat broth in microwave till nearly boiling, add couscous and mix with a fork, let rest until all liquid has been absorbed and it’s fairly dry. Fluff grains with fork, then add to the marinated vegetables.
  3. Add chickpeas to dish, mix well, and enjoy!

Servings: 1 as full meal, 2 as starter.

Notes: I used dry chickpeas that I boiled, ’cause I don’t really like the canned ones (and the weird things they add to them). Take 250 grams (about 2/3 cup) dry chickpeas and soak overnight in at least twice as much water. In the morning drain the water, rinse with fresh water, and drain again. Put chickpeas in deep pot, add 1 teaspoon salt, 1 small bay leaf and 8-10 fennel seeds, add water until it doubles chickpeas’ volume. Bring to a boil, then let simmer for around 2 hours, until chickpeas are as tender as you prefer them.

Cooking (Book)

Did I mention I love cooking? And books? So cooking books are always appreciated. I’m also a vegetarian (ovo-lacto in case you wonder), so this cookbook is great for me.

Vegan with a Vengeance Cookbook

Vegan with a Vengeance, by Isa Chandra Moskowitz

If you clicked on that link, you’ll notice my book is different from the one on the Post Punk Kitchen website. That’s because mine is the British edition. Sadly, the publisher Grub Street left out the few pictures that can be found on the original version. Will that keep me from cooking these delicious and vegan recipes? Nope! Will it encourage me to take pics of my finished dishes from this book? Definitively!


The clapotis is done! Yay! It took only a couple weeks more than I wanted, but it’s finished, and it’s lovely. It even got a nice bath with shampoo and a lay down on a towel.

(click pictures for bigger)
Folded Clapotis Shawl

Clapotis Shawl From Above

Clapotis Full Length

  • Pattern: Clapotis by Kate Gilbert, free pattern on Knitty.
  • Yarn: KnitPick‘s Gossamer (100% Merino Wool, 2/16 NM, 440 yards / 50 grams per hank), two hanks in Rose Garden (dyelot: 60455).
  • Needles: 4.5 mm Bamboo Addi Circulars, 100 cm long.
  • Gauge: 25 stitches and 25 rows to 10 cm / 4 inches in stockinette stitch.
  • Size: 60 cm wide and 176 cm long (24 in wide, 70 in long)


  1. First of all, I always thought that the yarn used on the original pattern was too thick for my taste, so I chose a laceweight to make a lighter version.
  2. I also prefered using a looser gauge than the right for the yarn, so it’d be more airy. I wanted the clapotis to become more of a summer night / spring evening shawl.
  3. The math involved! I did 9 whole repeats of section 2 – increases (and of section 4 – decreases), and 16 repeats of section 3 – straight rows. How I got to this amount of repeats? I used 1/5 of my total yarn, that is, 20 grams, for sections 1 and 2, another fifth for sections 4 and 5, and the remaining 3/5 (60 grams) for section 3. Thanks to Suemoon for this tip.
  4. I slipped the first stitch of every row knitwise, instead of knitting or purling, as directed by the pattern.

Clap to VCTOTW

Cryptic title? Yes, it’s intentional!

First things first. Today was my previous to last exam of the season, and it was about time to take a break after nearly a month non-stop of doing nothing for myself. So, I know at least I passed one of the five courses I had this semester, because it had partials, and I passed them all. Collective YAY! please. Now it’s waiting for the other four, and taking the last one, too.

So, what did I do on my break? I’ve been a very very lazy one. And then I decided it was time for a treat. So here it’s where VCTOTW comes into action. If you haven’t clicked that link yet, I’ll tell you it’s a baking book. A vegan baking book, even. And it’s called Vegan Cupcakes Take Over The World (or VCTOTW for lazy people like me). And since I can’t cook or bake following a recipe to the letter, I modified one, and the result was:

Chocolate Mocha Cupcake

That is a lovely tender delicious flavourful Chocolate Mocha Cupcake. However, my version is not vegan, since I did not have soy milk on hand, and had to make-do with what was in the pantry. Maybe you want my version? Here it comes:

Chocolate Mocha Cupcakes
Adapted from Vegan Cupcakes Take Over The World
by Isa Chandra & Terry Hope


  • 1 cup milk
  • 1 teaspoon white vinegar (I used rice, since it was the only white vinegar I had)
  • 3/4 cup sugar
  • 1/3 cup olive oil (or substitute your favourite oil, but it does taste good with olive oil)
  • 1 cup self raising flour, plus one teaspoon baking powder
  • 1/3 cup cocoa powder
  • 1 pinch salt
  • 1 teaspoon vanilla powder (this is ground vanilla bean, mixed with a bit of sugar)
  • 2 tablespoons instant coffee


  1. Line a muffin tin tray with cupcakes paper cups. Preheat oven to 200°C / 400F.
  2. In a big bowl, mix milk and vinegar and let to curdle. Once it has started to curdle, add oil, sugar, vanilla and instant coffee.
  3. In a second bowl, mix together flour, baking powder, salt and cocoa powder, until well blended.
  4. Mix the dry ingredients into the liquids in two batches, mixing well until no lumps remain (some tiny lumps are ok, but no big lumps!)
  5. Pour into cupcake liners carefuly. About 2/3 full. Put in the oven, lower temperature to 175°C / 350 F, and bake for 18 to 23 minutes. Cupcakes are done when a toothpick inserted in the center of one comes out clean.
  6. Let cupcakes cool down in tray for 10 minutes, then move to cooling rack. Enjoy slightly warm with a mug of tea, a cup of coffee or a nice glass of milk.

Makes 12 cupcakes.

And now, you can clap! And also, you can enjoy my half done clapotis:

Clapotis, 45% done

It’s my de-stressing knitting this semester, it’s doing its job very well, and I hope to have it finished by the end of exams. That gives me till the 27th of june!

On a random note, if you remember this post where I showed a pile of books, four of them were cooking books, and three of them were novels. I can recomend all three novels: The Secrets of Jin-Shei by Alma Alexander, In the Company of the Courtesan by Sarah Dunant, and Empress Orchid by Anchee Min. I loved them all.


I designed and knit some baby booties for a friend’s new spawn. The result is the following:

Detail 1 Detail 2


  • Pattern: my own, soon to be published for free on this blog, stay tuned!
  • Yarn: Katia Caricia, 100% superwash merino, 50 gram / 175 m (191 yd) in color #3 (also known as off-white). I only used around 28 grams / 1 oz of yarn for the pair, including ties.
  • Gauge: 34 st and 48 rows to 10 cm in stockinette.
  • Needles: 2.5 mm dpns (or US1.5)
  • Size: around 10 cm long and 4.5 wide.

Questions? Bug me! (But not much). I’ll be working on rewriting my pattern notes into something understandable.


No, I’m not cursing in the title of the post :-p Spanakopita is a Greek spinach and cheese pie. Traditionally, the cheese would be feta (damn, what other cheese do you expect to find in Greek dishes!), but I had no feta, and wasn’t planning on going out just to buy it. So I did with what was in the pantry and fridge. You know me, following recipes is hard! The result is in the next two pics:

Spanakopita still in the baking dish Spanakopita already in the dish

Want the recipe I ended using (that is, my version)? Spanakopita recipe.

It seems like I only cook as of late, doesn’t it? Well, it’s not true! I’ve knitted some, slowly, and I’ve been working webdesigning as well. I finished a shrug (pics and specs up some other day) and am finishing the baby booties for friend’s spawn (pics up later as well). I also wound into balls two skeins of KnitPicks Gossamer in Rose Garden, that will become a (hopefully) light Clapotis.

On other news, Jan’s coming next thursday! Expect to see me not for a few days (-;