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)”Kimchi stew
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”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)”Leek and broccoli risotto
I signed up to a “British vegetable box”, and what that translates into these days is: a lot of leeks, carrots and potatoes.
It’s a fun challenge to come up with new recipes (new to me, I suppose!) to use them in different ways.
So after I made a leek and potato soup (a Devvers classic), I devised a leek, carrot and potato fritatta, and then… a leek and broccoli risotto for Sunday lunch, because Sundays should be for rice dishes!
Continue reading “Leek and broccoli risotto”