It’s the custom in the Bengal region of north-east India to start a meal with a bitter dish. Shukto achieves this through the use of karela, a bitter gourd readily available from most Asian grocers. If bitter isn’t your thing you can simply omit this vegetable and use any of your favourite ones.
Two other flavours are common in Bengali dishes, mustard in the form of seed, the oil or kasundi and panch phoran or five spice. This dish combines all these flavours for a traditionally sweet dish with a mild bitterness – or leave out the bitter and keep it sweet. Continue reading “Shukto – Bengali Mixed Vegetable Curry”
Yoga & Mindful Walking Menus 3
We all know supper is a lighter, more informal version of dinner. Both are evening meals, of course. But did you know: the words soup and supper are related?
We round off our first day with a quintessentially Spanish artichoke and broad-bean stew. Distinguishable from a soup merely by the amount of liquid present, where’s the argument? Continue reading “Soup For Supper: Artichoke & Broad Bean Potage With Parsley, White Wine & Saffron”
Yoga & Mindful Walking Menus 2
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.
Other methods include the yeast-based lahoh and an instant injera
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.
Continue reading “Lunch: Ethiopian Injera With Three Stews”
This dish is done in 5 minute stages, starting with onions and garlic, then carrots, then turmeric, then potatoes and finally chilli or if you’re not a fan of hot, sweet bell peppers and seasning. What could be easier? Continue reading “Ethiopian Potato And Carrot Alicha”
This is a simple-to -make dish bursting with taste by the addition of the berbere spice blend. Continue reading “Misir Wot: Ethiopian Red Lentil Stew”
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”
Puy Lentil And Butternut Squash Potage with Saffron And Smoked Paprika
If tapas defines what Spaniards eat out, the plato de cuchara (spoon dish) or plato único (single dish) defines what we have eaten at home through the centuries. Continue reading “Tapas 10: Intro To “Platos De Cuchara””