Typical Christmas eve in Spain: meet frineds for drinks around eight, home for family dinner at ten, out again by two (am), breakfast in the town square, bed, then . . . that was last year.
This year we’re experiencing reduced staying-power and early nights, the effects of not drinking since before Easter. Even so, I set the alarm to be up in time to prepare Christmas brunch – just in case.
air-fried onion and purple potato pakora
sweet tomato and black mustard relish
salted cucumber with dehydrated fermented persamons
We’ve been enjoying a heatwave in London gettting on for nearly a month and with no apparent sign of it abating. In a matter of days Londoners are enjoying a good sunbathe over parched straw where soft green grass once was. When northern Europeans come to us in Spain in the dry, scorching summer they sometimes find it hard to believe that we could have green grass and flowers. “Come in autum, winter or spring”, we say “but the price of green could be a touch of rain” – I wish!
Mexican beans taste better a day or two after first preparing. Refrigerate the cooked beans overnight. The following day add a cup-full of water or broth and cook at medium high heat for 10-15 mins. Stir them with a wooden spoon to stop the beans sticking and break them up for refrying. Continue reading “Refried Beans”
Beans have been a staple of Mexican and pre-hispanic American societies since antiquity. Eaten with maize they provide complete protein as well as plentiful amounts of folate, vitamin B1, iron and magnesium.
These mung bean fritters are a Korean street-food staple. Crispy on the outside the tender, moist centre is punctuated with crunchy sprouted mung, onion and other vegetables and kimchi, a pro-biotic super-food made from fermented Chinese Napa cabbage, pungent with ginger, garlic and red chilli
Traditional Kimchi contains sea-food products. You can find vegan approximations in some health-food shops, or follow our recipe for home-made vegan “kimchi“ . You can also try our kimchi-free version. It’s not probiotic, but bursting with flavour.