A flat pancake resembling a crepe, dosa are traditional to the South Indian and Sri Lankan Tamil cuisines but are popular all over India and beyond
Dosa are a staple in South Indian restaurants in the West. Plain or filled they come with coconut chutneys and often sambhar, a hot and sour South Indian vegetable dish which I’ll describe shortly. When in London we treat ourselves to dosa most weekends at our favourite Indian eaterie Sagar
Great day out in Monfrague Biosphere Reserve with a stiff walk up to the Castle. I chickened out just before the summit. Vertigo, don’t you know! Lots of fresh air, exercise – and vultures. Enough to give anyone a healthy appetite. We ate lunch out in the chiringito in the village. Finally, after an hour of gentle restorative yoga, SUPPER. Well, dinner, actually. Continue reading “Dinner: Korean Bibimbap With Turnip Kimchi”
Our first day: lunch after walking around the Old City walls and Castle.
The “injera” we ate was a gluten-free version with sorghum and millet, plus buckwheat for colour and body. It was naturally fermented as per teff injera and made by excactly the same method. Click here for classic injera recipe.
I used my amazing air-fryer / food dehydrator to dry the sweetest figs I’ve ever tasted, courtesy of our dear frineds John Perring and Charmian Inman from their nearby finca Lagar de La Señora. John and Charmian also make excellent organic wines under the same name and the best ever olive oil: check them out at Lagar De la Señora.