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)”
We didn’t really know what to have for dinner, but we also had a lot of random vegetables that we had to eat before they went off. One pepper… another single potato… an aubergine… a fennel… What to do with all these bits and pieces?
The answer, obviously: roast all of them in the oven! Continue reading “Roasting all the things”
Note: I’m not from Thailand, so please excuse any horrible things I did to your (sort of) national dish 🙂
I had a horrible day/week, and was really upset by various things that had happened, so I decided the best way to leave that behind me was to focus on cooking something comforting.
Somehow I thought of green curry, but I had not cooked this in a very long time—would I still remember how to do it?
For extra challenge, I decided to try and make it vegan, which is not very hard as the only ingredient from animal source is the chicken. I replaced it with tofu instead. Done!
This is a very traditional winter stew from the Serra de Mariola area—a crossroads of mountain ranges on the edge between Valencia and Alicante provinces. Continue reading “Borreta”
Or: I’LL EAT EVERYTHING WITH PROTEIN AFTER GOING TO THE GYM (AND YET MORE)
- A Gruyere cheese omelette/scrambled eggs hybrid
- Some bacon strips (already cooked, from M&S)
- LOTS of rocket and watercress salad
- Sliced red pepper
- Dash of olive oil of course
I don’t really think this needs preparation instructions!
I was so hungry after today’s training! The only thing I don’t quite like about the bacon strips is they’re so goddamn salty 😟