If you’re a frequent reader of this blog, you might recall that tiger nuts or chufas are the main ingredient for Valencian horchata de chufas. But they’re still a bit of an exotic ingredient in the UK. So you have to go a bit out of your way to get them.Continue reading “Sourcing tiger nuts in the UK”
Last week we got a big melon in our fruit and veg box delivery, and when I was removing the seeds I remembered that I read that early horchata recipes used melon seeds, and I wondered: what would an horchata made of melon seeds taste like?
Why not try it? After all, these seeds were going to go to waste, and I have a bit of time in my hands… so…Continue reading “Horchata de pipas de melón (melon seeds horchata)”
We cook dals and curries quite often, but after we had spent the beginning of the year in Spain, we wondered whether we could cook a curry but in a Spanish style. I was certain this was possible—after all, chickpeas with spinach is a typical dish in southern Spain—and yet it was amusing to do it deliberately: to set out to cook a curry but using Spanish seasoning only.Continue reading “Chana saag “a la española” (Spanishised chana saag)”
Raw pumpkin and butternut squash seeds are quite unpleasant to eat without cooking. They are too chewy and hard to break down when biting on them, and you end up trying to swallow them whole. Not a good idea when they have a bit of a hard edge if they’re half chewed.
But once you cook them, it makes them nicely brittle and crispy, and it also brings out their deliciousness ?Continue reading “Roasted pumpkin (or butternut squash) seeds”
I wanted something soothing and autumnal like a shepherd’s pie but I was also feeling quite adventurous and experimental, so I ended up with this delicious alternative, which also happens to be vegan ?Continue reading “Butternut squash & turnip pie”