A few dishes enjoyed at the table of ‘Las Presillas Bajas.’
Breakfast ‘French’ Panatone: dipped in Milk and egg then panfried, served with Greek Yoghurt, Honey, and slices of Orange.
‘Comida Salvaje’ (Wild Food) collected while walking in Las Ramblas outside of Las Presillas Bajas: Spinach, Rocket, Chilli Pepper, Thyme and unidentified Squash.
A Tagine cooked with local Lamb, Tomatoes, Wild Spinach, Chickpeas, Prunes, & Lemon. Served with Couscous, freshly made Hummous with Wild Rocket, Natural Yoghurt with Garlic, Lemon & Parsley.
A simple bread made with Wholewheat Flour, Dried Yeast, Salt and Water, following a recipe from the Moro cookbook.
