Vadai: the mix on right is unground, you can’t make a ball of it. On the left it’s ground up. Very different creatures. Why didn’t the book explain this properly? I only worked it out because I’ve made falafel
Sorrel soup with ‘trompettes de la mort’ mushroom stock.The two colours you see are because I reserved some uncooked sorrel to add at the end, to retain that intense green colour which disappears when you heat it.
Running around Saturday morning, on a quest to find fresh curry leaves for the pineapple curry…finally at the fifth shop, in Cricklewood, I found them.
Feeling lucky I asked the owner “Have you got any Maldive fish flakes?”
“Any pandan leaves?” I tried again.
“This not Wembley”.
“Servable?” I asked Shuna Fish Lydon who came to assist in the kitchen on Saturday.
“It’s intense. I like it.”
“Hello, Welcome to the Underground Restaurant. Do you have the password?”
@KangaRue and her husband revealed that they both had tongue studs to my teen (see post on this battle here). I had visions of duelling tongues when they do French kissing…