This is the simplest of dishes to accompany the star of the show: injera flat-bread.
Much of the flavour comes from long cooking of the onions which are given time to release their sugars and develop other flavaoursome compounds. 15 mins is minimum, and 30 is even better. Add a few drops of water as needed to stop them overbrowning. Otherwise Gomen Wot requires no lengthy explanation – let’s cut straight to the recipe
Continue reading “Gomen Wot: Ethiopian Chard and Onion Stew”
About Lettuce Soup and Soup in General
The soup universe is a big place – hearty winter soups with lentils, root vegetables, pearl barley, rich spices like smoked paprika and herbs with deep notes, like sage, bay and oregano.
Bean soups such as the Mexican black-bean soup with chipotle chilli and epazote herb (my favourite).
Light consomés, cream soups, cold soups …and of course lettuce soup Continue reading “Butterhead Lettuce Soup With Nutmeg And Black Pepper”
Hi, here’s the first of our recipes
We don’t want to focus too much on giving away recipes, but they’re a good point of departure.
Let’s do something unusual with lettuce: a lovely fresh, unfermented Korean Kimchi.
Continue reading “Sangchu-geotjeori: Lettuce Kimchi”
Is the typical vegetarian a lettuce-munching fiend ?
Well, possibly. I love lettuce.
There are lots of different types.
Here are some from the most common classification
Really crisp. Not the most flavoursome but surprisingly good stir-fried Continue reading “Lettuce”