I’ve always been a lover of peas, beans and lentils – things that are cheap and can be turned into something delicious without too much effort. But, in Ireland, a hectic schedule prevented me from really getting involved with these in their dried form. Instead I had to content myself with their tinned equivalents which, although not hugely expensive, do prevent you from using them with too much abandon. Since coming to New Zealand, however, and discovering that dried peas, beans and lentils are readily available through the Bin Inn chain and also through the self-serve bins in all supermarkets, I’ve been putting them to good use.
Category: Storecupboard Specials
I think that my interest in the Mexican combination of chocolate and chilli may have been originally sparked from watching the film adaptation of Laura Esquivel’s Like Water For Chocolate in college. The fire of chilli and the dark richness of chocolate seems, to me, to be a rather good combination. The Chocolate and Chilli Biscotti I picked up recently to accompany my flat white (coffee) at the Underground Coffee Company Café in Christchurch was a good example of this and put my mind musing over other ways I could use chocolate and chilli together.