Portuguese caldo verde - easy and delicious. You can use any variety of dark-leaved cabbage but make sure it's shredded as fine as angels' hair (in a manner of speaking. Portuguese cooks use a special instrument for the job.
Friday, 22 June 2018
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Limited edition hardback with your name in the back plus a hands-on Andaluz cookery class for a maximum of 4 people (including ingredients and eating what we've cooked) in Elisabeth's gorgeous warehouse studio apartment in Acton, west London. (Travel and accommodation not included.)
Two signed and dedicated limited edition hardbacks with your name in the back plus subscriber gets to choose their favourite dish to be illustrated by Elisabeth in the style of the book, including signed and dedicated original artwork.
Five dedicated and signed limited edition hardbacks with your name in the back, plus sketching and gastronomic weekend, Thursday-Tuesday, guided by Elisabeth somewhere in Andalucia or Calabria or Puglia. Flights not included.