A small, sweet puff pastry, often sprinkled with sugar, in the shape of a heart. It is formed by rolling out the pastry, folding the two ends into the middled three times and then folding it in half along the join. It is then sliced across the layers. The slices are laid on a baking tray. When cooked each slice expands, making the distinctive shape. It is also a palm tree.
Greencracked brittlegill. A variety of wild mushroom which, as its name implies, is a sort of olive green with darker green markings and with creamy brittle gills. Most brittlegills resemble other ones that are inedible and some will cause gastric problems. You can normally detect what type it is by the flavour. A tiny tasting will immediately reveal whether or not it is edible, but it is worth spitting it out immediately if you detect a bitter taste.
Greencracked brittlegill. A variety of wild mushroom which, as its name implies, is a sort of olive green with darker green markings and with creamy brittle gills. Most brittlegills resemble other ones that are inedible and some will cause gastric problems. You can normally detect what type it is by the flavour. A tiny tasting will immediately reveal whether or not it is edible, but it is worth spitting it out immediately if you detect a bitter taste.
Bonito. This is not the classic, shiny, striped bonito much used in Spanish cooking, but the much rarer bonito found on the North African coast.
A fish similar to sea bass. Could you send details (and a picture) to queries@whatamieating.com if you know more?
Pompano. A small, plump, oily marine fish with a yellow to greenish-blue back. It has a deeply forked tail. It is fished in the Mediterranean, Caribbean and off the south east of North America. With its firm flesh it is suitable for many types of preparation, stands up well to baking and is frequently cooked en papillote.
