things we eat and drink, at home and out and about
A remix of a remix!
Scroll down for background on where this recipe comes from!
Continue reading “Anna del Conte’s chickpea and pasta soup version 3.00 (Nigella remix, remixed)”
Coming back to a cold and wintery London, we decided we wanted tasty, fermented and spicy dishes – and what better than homemade kimchi?!
There are lots of recipes online (particularly from Korean bloggers, like this one) so if you want to make your own, we’d encourage you to do some research online as a starting point.
For those in London, and would prefer a more hands-on lesson, we attended an excellent lactic fermentation workshop held by The Fermentarium a couple of years ago. As a result, we have made plenty of wonderful kimchi and sauerkraut since then!
This time, we kept the recipe simple.
Continue reading “Homemade kimchi, and three good uses for it”
This completely comes from the instagram account of Hollow Legs, so go and check it out there!
Continue reading “Kimchi stir-fried udon noodles (kimcheese noodles)”
This is a good way to use either fresher or older kimchi and can be used with any combination of vegetables. Another warming dish for a cold day!
Continue reading “Kimchi stew”
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)”