I’ve always been a great fan of reusing food you thought you were going to throw away. Bread is one of those things. There’s many countries where you can buy cheap bread that tastes incredibly, so whenever it gets old, you won’t be using it because it’s not worth it. We can buy baguettes here for less than 0,30€! I mean, that’s crazy. If I was going to make them, the ingredients and electricity would cost more. But stale bread…
Did I ever tell you about my obsession with learning and investigating? Probably, but in case I didn’t, one of the things I keep doing all day when I’m not working, cooking or exercising, is researching stuff that I find interesting. Most of the time, it’s food related. A year and a half ago, I started researching about gastronomy by country. All good. The thing is, I research for a while the food of a certain country. I learn about…
This is a recipe I’ve been doing for a while. The first time I made this, was actually the first time I tried century eggs. You don’t know what a century egg is? Well, follow the link to wikipedia or make a quick search on youtube to see people eating them and agonizing. I, on the contrary, love them..as any other food. But in order to know if I liked them or not, a while ago I went to the Asia…
Hey there again! I’m on the road to Granada today. View this post on Instagram A post shared by Escuchando Elefantes (@escuchando_elefantes) That’s like a 10 hours journey. Although I’ve been driving already, blogging is like the perfect hobbie. Why? Because if I am bored I can talk to you for as long as I want…I don’t mind if you stop readin. I understand. I think I need to talk about the rest of the dishes I tried for the…
The other day I told you about Ruxe Ruxe in Vigo. Today, I want to talk about another restaurant in the same city, Mijo Minibar. The night before an amazing gig in Vigo, I couldn’t sleep. You can blame it on stress if you want, but I have the nicest type of insomnia, the one that comes in the morning. Sometimes, I simply wake up because I hear a noise at 5am and I can’t sleep again. It doesn’t bother…
One thing I love about making big batches of recipes is leftovers. I enjoy thinking about what should I do eith whats left after one meal. Here I give you a couple of ideas that you can do with my Vegan Haggis recipe (you can find it here). Vegetarian Scotch Eggs Ingredients: 2 cups or vegan haggis 2 eggs Breadcrumbs Olive oil or any other vegetable oil for frying Maldon salt Cheddar Branston pickle or any other brand of your…