Time: it’s elastic, continuous, it doesn’t mean anything anymore. Hence, I’m writing this post almost a week late, and I feel zero regrets about it.
Continue reading “Self isolation, week 5: creating monsters out of scraps”Chilli con carne estilo mole
In which I investigate how to ramp up the heat in my traditionally not-spicy-at-all chilli con carne, and also dare to add some chocolate to it. A very successful experiment!
Continue reading “Chilli con carne estilo mole”Chana saag “a la española” (Spanishised chana saag)
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)”Butternut squash & turnip pie
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”Horchata + tiger nut biscuits = the ideal merienda?
I went on a tiger nut frenzy last week, as I made a batch of horchata and then I also turned the leftover “pulp” into “flour” for making biscuits. Absolutely ZERO WASTE! I was very pleased.
This time I used just tiger nuts. No cinnamon or lemon zest as in my previous attempt. And it tasted better than ever! So tiger nutty. I find it hard to describe this flavour; you have to try this type of horchata to understand how it tastes—it’s quite unlike Mexican horchata.
My friend and prestigious Horchata Connoisseur Belén has asked me to share the recipe for the biscuits, so here it goes!
Continue reading “Horchata + tiger nut biscuits = the ideal merienda?”