Last year H and I had a September holiday in Sicily. As you can imagine, there were lots of good eats, although less cuisine diversity than I had envisaged.
However that gave us the opportunity to make the most of all the Sicilian favourites, which we did with gusto.
Around the tender age of 7, H lived for a few years in Den Haag.
Since I have known him, he has had a fondness for stroopwafel – two thin chewy biscuitty rounds sandwiched with sugary syrup.
They were therefore a must-find on our Amsterdam visit.
Waiting 3 months to write up a post when you haven’t taken any notes is not the greatest idea.
I’ve been lucky with Thai food as I have always had a local expert to turn to for info, especially names.
However when in Vietnam, I paid scant attention to the proper terms for dishes and have since spent some time scouring various online resources to identify food stuffs.
So this MAY be Che Thap Cam.
There’s no way to hide the fact that this dessert has a face only a mother could love.
To be fair, I have seen some elegant presentations where a towering cone of shaved ice is drizzled with syrup and dotted with beans, jelly and other toppings, but I still find it hard to face a bowlful head-on and think “yum!”.
