Berenjenas con miel de caña (Fried Aubergines with Miel de Caña)

September 18, 2011 By Leave a Comment
Berenjenas con miel de caña (Fried Aubergines with Miel de Caña)

Berenjenas con miel de caña (Fried Aubergines with Miel de Caña) is a simple dish celebrating the wonderful aubergine and regionally produced Miel de Caña  (wiki entry for Miel de Caña)- only really produced in Málaga, Granada and the Canaries here in Spain.  Delightful in its simplicity the tastes are absolutely divine - the sweet of the miel added a wonderful vibrancy to the fried aubergine. There arent many genuinely vegetarian or vegan dishes here in Spain when you eat out, generally … [Read more...]

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True Blood Menu: Louisiana Deep Fried Pickles

June 22, 2011 By Leave a Comment
fired-pickles

I didnt post a True Blood recipe and I am cheating today - what better way to celebrate than with recipes from the region? I´m currently on the lookout, so if any Louisiana could give me a boot in the right direction, then please do so! Personally I´ve been obsessed with Fried Pickles ever since I started exploring the food from this area. This recipe was passed onto via twitter - so I cannot vouch for its authenticity! I can however vouch for their deliciousness! 1 cup all-purpose … [Read more...]

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Chickpea Mash

June 1, 2011 By Leave a Comment
chickpea-mash

Up until the day I discovered Chickpea Mash my comfort food of choice was also Mashed Potato. But no more! I have experimented with a few recipes over the course of the last few months but this is the recipe I personally enjoy - with a few touches of my own. Ingredients 400g Can of Chickpeas 1 Shallot (or small onion, whichever you prefer) - finely diced 2 Cloves of Garlic - halved 1 tsp Oregano 1 tsp Spanish Sweet Paprika (Pimienton Dulce) 1 Vegetable Stock Cube 1 tsp Olive … [Read more...]

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Traditional Yorkshire Pudding

April 28, 2010 By 1 Comment
Tradtional Yorkshire Puddings

When my mother was young the joint of meat was not cooked in a roasting tin, but placed directly onto the oven runner with a roasting tray underneath so that the juices could drop into the tin. The Yorkshire pudding was poured into this dish just before the rest of the meal was ready and cooked until brown on the outside, but still soft on the inside. It was served as a starter so that children were quite full before the main course. They each had a quarter of a large pudding with onion gravy. … [Read more...]

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Spanish Sofrito Sauce

November 9, 2009 By Leave a Comment

Ingredients: 12 ripe plum tomatoes, skinned and deeseeded 1 1/2 cups good quality olive oil 2 large sweet Spanish onions, peeled and finely diced 1 tsp caster sugar 1 tsp sea salt 1 tsp Pimientón (Spanish sweet paprika, smoked) 1 tsp chilli powder (hot or whatever you prefer 1 bay leaf (laurel) Method: After skinning, scrape the seeds from the tomatoes into a sieve set over a bow (using a small spoon) cover and leave to “drip”. Blitz the tomatoes, add the juices from the … [Read more...]

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Dumplings!

October 20, 2009 By Leave a Comment

Plain Suet Dumplings:: 2 oz self-raising flour 1 oz shredded suet Salt and black pepper 6-8 tbsp cold water – to mix Mix the flour and shredded suet in a bowl, season with salt and pepper, and add enough cold water (6-8 tablespoonfuls) to make smooth dough Place the dough on a lightly floured board lightly knead, divide into 6 dumplings, shape and put them on to the soup, casserole or stock, return the lid and allow them to simmer for around 20 to 25 minutes. Do not overwork the … [Read more...]

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Chickpea Mash

October 20, 2009 By Leave a Comment

Ideal served with roast meats, Chickpea mash is a wonderfully warming and flavoursome addition. Ingredients:: 600 grams of tinned chickpeas 1 shallot 2 tbsp olive oil Paprika Method:: Drain the chickpeas and place into a pan of lightly salted water, bring to the boil and then lower the heat to a simmer, leave on the heat until heated through Peel and finely slice the shallot, place in a frying and sweat off in a little olive oil over a moderate heat and cook until translucent and … [Read more...]

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Orange & Lemon Marmalade

July 13, 2007 By 1 Comment
Marmalade

One of the things I love about living in this country is the abundance of beautiful fresh orange and lemons. Unlike the UK, where there is an abundance of these all year round, this country is very much one of seasonable produce. This means you have to make the best of it when they are in season. Today I decided to experiment with a marmalade recipe of my very own, using my Mum's recipe to form an orange and lemon version. The results were absolutely amazing, and are currently settling in … [Read more...]

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Ensaladilla Rusa

June 6, 2007 By 1 Comment

Ensaladilla Rusa is a popular tapas in Spain, and it is one I enjoy a great deal in particular. Ingredients: 1 lb potatoes - diced 1 large carrot - diced 4 oz fresh peas - shelled 3 oz green beans – cut into ½ inch pieces 1 small onion, finely diced 1 small red pepper, finely diced 5 small gherkins, sliced 2 tablespoons baby capers – rinsed if in brine 10 anchovy-stuffed olives 1 hard boiled egg, thinly sliced 6 fl oz mayonnaise 1 tablespoon of fresh lemon … [Read more...]

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Beetroot Chutney

May 15, 2007 By Leave a Comment

Ingredients 3 lbs beetroot (cook in boiling water, allow to cool, skin and dice) 1 lb cooking apples 1 lb onions 1 lb sugar ½ teaspoon ground ginger 2 teaspoons salt 1 pint white wine Vinegar (or malt if you prefer) Juice and finely grated zest of one unwaxed lemon Method First prepare the beetroot - keep it to one side. Peel, core and dice the apples and put into lemon water to stop from browning. Dice the onions. Put ingredients, other than beetroot, into a saucepan and boil … [Read more...]

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