The color chard that gives us the Nature allows us to create color on our dishes. And materials we have are: cereals, vegetables, dried legumes, seasonal fruits, nuts, aromatic herbs, spices, seeds, bulbs, roots and tubers. We combine the same colors but different textures and aromas: potatoes and leeks for "Porrusalda" (a typical dish of Spanish cuisine) served with sautéed garlic. We combine the same variety but different colors: vegetables for ratatouillé of La Mancha (Spain)...
Mediterranean Savor: lentil cream soup with croutons
◼ An idea that my mother used to use in order to make a
dish funnier was to add croutons (pieces of bread cut into cubes and fried in
oil) to the lentil cream soup.
We prepare a lentil stew and the next day we change it into another dish.
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