All posts tagged: Spices

Last Postcard from Grenada

I spent my last couple of hours in Grenada putting together this post. I hit publish, boarded the plane, and got back today. Only when I hit publish, my post disappeared into some unknown ether. Gone from drafts to nowhere I can find, so I have just put it together again, with a very sleepy head. Recipes, Grenada restaurants and more soon. Enjoy my last postcard for now :)

A Postcard from Grenada

I can’t quite believe that my week on this beautiful Caribbean island is coming to an end, but it is. It has been quite the non-stop adventure. I am busier here than I am in London, simply because there is so much that I want to see, and taste. Lets start with an overview, and I will be back with more details and videos soon. More photos too, as this is really just the very tip of what I have taken.

Recipe: To Dal, Daal, Dhal, or Dahl, that is the question

I hate confusing spellings and names. Why the world can’t agree to spell and name everything the way I do, I just don’t know. University was a high point of this, not only can’t the US and UK agree on spellings, they give the same thing different words at times: adrenaline meet epinephrine. Oh! We look the same? Well, you are the same. The very same, but people like to call you different things.  Gah! It haunts me still in my world of cookery. Sichuan or Szechuan? I’ve seen both in print from reputable sources. What’s haunting me today is the most perplexing of all: Dal, Daal, Dhal, or Dahl? Again, all are online and in print. These last two we can only blame ourselves for. We can’t seem to agree how these words should appear in English. I want someone to tell me! Do you know? For now, I am sticking with dal, I’ve been told that the correct pronunciation is with a long a. So daaaal could be our new spelling. However you …

Spiced Chickpeas with Spinach

Yum scrum! Spiced chickpeas with spinach. The humble chickpea, small and nutty, packed full of protein and fibre. So tasty and cheap, I bow before thee. I first had chickpeas in a youth hostel in Rome many years ago, at the tender age of 19. A fellow youthful traveller was eating them out of a tin that he had hacked open with a swiss army knife, I was curious and had to try. I’ve never looked back. I love chickpeas, whether they are in dips, stews or curries. In salads with cheeses, herbs and tomatoes. I like them baked as a snack or spiced in a pitta. Like all pulses, it is worth making the effort soaking dried ones over night and cooking them until tender, if reasonably fresh, usually for an hour or so. There’s no comparison for me between dried and tinned – the texture of those cooked from dried is so much better, firm to the bite, rich in flavour and not waterlogged like tinned. Earlier this week, I soaked and cooked …