Dining de Dimibang

Still trying for summer! Edinburgh is having gloomy days..🌧️ Juicy , with story, ’s note, Hannah’s .

We all get a bit lonesome sometimes, don't we? And when we do, it's easy to turn to things like binge-eating or endlessly scrolling on social media as a way to ease that feeling. But of course, there are some other ways to brighten your day.

I learned the hard way that making a dish with care and love can do wonders for the soul. So today, feeling a bit lonely, I grilled some spring onions and poured a creamy cauliflower purée on top, topped with Idiazábal cheese and slices of jamón. And it was just what I needed!

Who else agrees that cooking is therapeutic? Share your own stories with us and show us how you use our dinnerware to make your homemade meals extra special!

Energy booster for a weekend house chore time. Heirloom tomato, a generous spoon of paprika and chive mixed butter, homemade Korean style soy sauce mix to spice up a bit, an egg, and most importantly, leftover cold rice - the best for making fried rice! Still a long way to go…🧺🧹

🍅Tomato brie cheese pasta🧀

Brie is one of my favourite cheese and today I added some leftover brie from another night to my go-to tomato pasta recipe, just basic yet the best. Sometimes whatever leftover we find in the fridge unexpectedly turn out to make a good recipe you want to repeat next time! I shall explore the unknown world of my fridge again more often 🔭🕵️‍♀️🔍

Tomatoes are readily available at almost any shop all year round so we'd sometimes feel there's nothing special with them in today's world. Here in San Sebastian where I recently moved to follow my passion for good food and drink (and as a contributor for Chacha Moa :)), what makes these seasonal tomatoes unique is that the sun's summer kiss makes them ripen red. If you'd like to get tomatoes perfect for salad, pick a bit more wrinkled ones. Today I brought a couple of local speciality tomatoes. These tomatoes, labelled 'eusko', come from this time of year and are naturally reddish-ripened by the steady sun in summer. Its taste is much more delicate than usual and the texture is almost like melting on your tongue - eating them fresh is recommendable to enjoy every element of this seasonal fruit. Being able to enjoy things that can only be appreciated at a certain time is one of life's pleasures that can't be missed.

What would be the best way to enjoy these tomatoes? There isn't only one answer for this question though 'just quality olive oil and salt, then nothing else is needed for good tomatoes' became my choice as advised by one of my local friends. The salt intensified the juicy fruit's sweetness and the robust yet buttery olive oil blends in pleasantly.