This is perfect for a simple supper!
Continue reading “Kimchi-fried eggs”Kimchi-fried eggs
Seaweed with fried shallots, plus sweet and sour daikon
We were in Spain last week (more on that in future posts) and this week we’ve been just trying to catch up and do various admin-y things.
However, I thought I’d post about a couple of two things we ‘invented’ and worked well so you don’t forget about us.
Continue reading “Seaweed with fried shallots, plus sweet and sour daikon”An improvised salad dressing, or a lunch-time hack
I brought a salad to the office on Friday, which is not unusual. But I was in a rush in the morning and didn’t prepare the little container with the dressing (olive oil, vinegar, salt).
As I started cycling towards the office, I expected / hoped / vaguely remembered that the office kitchen had some bottles of these.
Imagine my sheer horror when, hours later, I turn up at the kitchen and… nope. There was nothing of that. There was sugar, marmite, sriracha (hot sauce), salt, pepper, other random things… but absolutely no olive oil or vinegar.
Continue reading “An improvised salad dressing, or a lunch-time hack”Arroz al horno con pasas y garbanzos / arròs al forn amb panses i cigrons (oven baked raisin and chickpea rice)
This is one of the most surprising Valencian dishes I’ve learned about recently.
It uses just a few humble ingredients to deliver way more flavour than you could possibly expect. And it uses a sweet ingredient (raisins) on a savoury dish—not a typical feature of dishes that side of the world!
Continue reading “Arroz al horno con pasas y garbanzos / arròs al forn amb panses i cigrons (oven baked raisin and chickpea rice)”Arròs de mescleta (“mixed” rice)
I got a bunch of broad beans (the ones you have to pop out of their shells) in the veggie box delivery this week, but since the weather has turned a bit cooler, I didn’t want to make them into a salad. So I first used half of them in an omelette. What else could I use them for?
Well, clearly: a rice that combines various types of legumes—hence the ‘mixed’ in the title!
Continue reading “Arròs de mescleta (“mixed” rice)”