Bollit / hervido (“boiled”)

Picture of a portion of bollit / hervido in a soup dish, containing half a red onion, a carrot and one potato with a dash of butter

In the quest for the most extravagant and spectacularly looking dishes, we often overlook the basics. What a shame!

So here’s one of them: bollit (in Valencian) or hervido (in Spanish). Which literally means… boiled!

This dish is extremely simple, consisting of boiling vegetables in salted water, and then having them with a bit of fat of your choosing. I know‚ÄĒit sounds “unappetising”, and it looks “ugly”, but it can be oh so comforting, especially when the weather is cold or if you’re feeling not so great and all you need is some simple food that doesn’t require extremely sophisticated skills to prepare.

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Self isolation, week 12: we get a very special brewing kit, the cast iron pan is brought back from exile, we have a very Valencian Sunday, some shops reopen, and I am also really fed up

Traditional / floral arnadí design

This week has become a bit colder and rainy, which I suppose means we’re getting full on into the summer!

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Chana saag “a la espa√Īola” (Spanishised chana saag)

Chickpeas with spinach, tomato

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‚ÄĒafter all, chickpeas with spinach is a typical dish in southern Spain‚ÄĒand yet it was amusing to do it deliberately: to set out to cook a curry but using Spanish seasoning only.

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