Onions – Page 2 – food by sole

16th June 2020

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—it 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.

7th June 2020

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

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

23rd January 2020

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!

22nd January 202022nd January 2020

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.

4th December 20194th December 2019

Puchero

Whenever we feel under the weather or just in search of some comfort, I channel my inner grandmother and cook a traditional Spanish stew: puchero.

This is a traditional “value for money” dish, as it’s easy to cook, relatively cheap, and the leftovers are also used for other dishes. It’s like the gift that keeps on giving ?

A classic on Sundays pretty much all year long (except when it gets hot!).