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 stir-fried udon noodles (kimcheese noodles)
Self isolation, week 3: anything goes!
We used to do most of our grocery shopping in the shops in the area, but since the ‘outbreak’ and the ‘lockdown’, it all has been really messed up, with shops packed with people but devoid of food.
Now that most of our fresh food shopping comes from erratic and unpredictable home deliveries, and is complemented with whatever we can find when we venture onto the shops once a week, we’ve had to “change our paradigm”.
Or in other words, instead of going from recipe to ingredients, we’re now going the other way: here’s the ingredients, what can you do with them?
Continue reading “Self isolation, week 3: anything goes!”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)”Malfatti (or Gnudi)
I was browsing a newspaper website for inspiration for our Friday night dinner and came across a dish called malfatti. It literally means “badly made”, as they don’t look pretty.
Continue reading “Malfatti (or Gnudi)”Borreta
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”