Monthly Archives: January 2011

Jan28

Soup for the Soul Spanish Style !

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I was totally prepared this morning, for my day at the 19th Hole, I knew it would be wet and windy, and the cold would chill me to the bone, so I packed up my healthy lunch, filled my flask with homemade soup , grabbed a mandarina from the fruit bowl and  I was off.

On arrival my other half quickly dispatched me from the van, gave me my days instructions for work, and sped off, with my knapsack and lunch in tow !

I’ve been on a healthy eating regime now for 3 weeks, and it’s going great guns, so there was no way I wanted to sabotage my attempts, by consuming the snack bars chocolates and crisps that when you pop you cant stop ! But as the day progressed the faint rumbling of my tummy was becoming louder and my will power to deny myself of tempting treats was waning,

But low and behold, a rather wet looking Golf Pro, must have read my mind, or maybe my facebook and came up trumps, and delivered unto me, a steaming most delicious bowl of ‘Sopa de Picadillo’  The Spanish version of Chicken soup for the soul.

So I hid myself awWild Mintay, in my little hidey hole of the office, with Soup in hand, a squeeze of lemon from a lemon picked from the tree outside, a sprig of mint taken wild from the flora on the golf course, and I sat and devoured the warming, comforting and filling soup.

Sopa de picadillo, like many ancient, and family recipes that are passed down, taught and shared, have many guises, but this is my favourite…I hope you enjoy it,  a squeeze of lemon for me, adds a piquant touch and a little more vitamin C.

Sop de Picadillo

Sopa de picadillo

For the stock:

1 chicken carcass (leave plenty of spare meat on the bones)
1 ham bone (leave plenty of spare meat on the bones)
4 leeks
3 celery stalks
1 medium-sized onion
Salt, pepper to taste

For the soup:

2 hard boiled eggs, chopped
1 large spring fresh mint, chopped

A squeeze of lemon

Heat enough water to cover the first 2 ingredients in a cooking pot and add the chicken bones, ham bone and onion, cut into large pieces.

Cover the pot and cook on a low heat for between 2 to 3 hours or 40 minutes in a pressure cooker.

After this time, remove from the heat, take the chicken out of the stock, de-bone it, then de-bone the ham and set aside.

Strain the stock through a strainer and also set aside. Place the strained stock in a pan and heat, and when it is hot, add the diced ham and chicken meat and remaining vegetables.

Cook on a medium heat for 25 minutes, then just before serving, add the hard boiled eggs and mint; warm briefly and serve.

Serves 4-6

Jan27

Nostalgic Food !

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Sometimes I like to use food to transport me in my mind, back to memorable occasions and places, most of my best memories involve food, in the most special locations, grand  in a majestic chateau or simple in a field full of wild

flowers and scents of summer. In times of greyness I sit and daydream, and try and re-create the tastes , flavours and feelings these moments left me with.

 

 

The mind and taste buds work very well together, one fine example, is to imagine picking a ripe, juicy shiny lemon off the tree, imagine, cutting it in half, smelling the freshness of the zest, then imagine taking a huge bite – bet your face is reacting to this thought and your mouth salivating, with the idea.

Fresh Lemon

Often some peoples best food memories, are nostalgic ones, food from childhood, from eras gone by, most probably totally out of fashion, or so last year, or even using ingredients, one might be ashamed of admitting to, combination’s that others would turn their nose up at and say “How could you?’

Well I’m using this opportunity to ‘fes up, I admit I’m the first to tell my children, “you can’t possibly have that on that, its just not right”, but I seem to have one rule for one and one rule for another, especially if  I’m involved.  I blame it on not knowing any better at a young age, or perhaps it was just expected in times gone by to allow children to do what they want with food, so long as they eat it !  So I admit, I do butter on my Weetabix, evaporated milk on my jelly, butterscotch instant whip and ketchup on my Chicken soup…I know don’t gasp in horror.  I have since grown up…maybe questionable, and cured myself of gaining any more bad habits, but I’m sorry those are just too deep rooted in my heart and soul and I LOVE THEM !

Jelly and Cream.

Oh and there’s one more, I’m even going to share the recipe, you’ll probably not try it..but it’s worth a go.  Pure comfort food in my mind, I reassure you it’s not on the Menu for guests at La Rosilla, but it’s on my dining table tonight, and just for me…My children will be saying ‘Now Mum that’s just wrong’ , it’s one dish I save for myself.

SSShhh secret Corned Beef Stew !

Ingredients :

1 x Tin of Corned beef.

1 Onion chopped.

2 Sticks of celery.

4 Potatoes chopped up, no need to peel.

3 carrots peeled and chopped.

1.5 litres of Homemade veg stock.

2 x bay leaf.

Fresh black pepper.

Method

In a large saucepan, bring the stock to boil, add carrots, potatoes ,celery and onion, simmer until tender.

Add the corned beef cut into chunks, and heat through.

Season with pepper, they’ll be enough salt.

Then serve…Try and enjoy.

Bring on supper time, and transport me back to my youth.

For more delicious, and I really mean it recipes take a look at La Rosillas Home Made recipes.

 

Why not share some of your childhood food memories, or strange and delightful favourite dishes.

Jan26

Just a taster of things to come !

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From one extreme to another, Spring last week was dangled to us like a carrot on the end of piece of string, clear skies, taste of warmer climes to come, giving a general feeling of well-being and positiveness.  Then as predicted, our revelry of that moment was short-lived, and the winds changed, the temperatures dropped, and our thermals were located once more.

 

The diversity of nature, the juxta pose of natural things, makes you wonder how on earth !  Blossom can bloom on trees with snow-covered branches, seedlings can shoot through ice-cold earth , lemons can hang and ripen, teasing the taste buds…maybe natures way to give hope and promise of brighter times.

Mountain living, exposes you to all these miracles, I often say “We live in the weather’ In the billowing clouds, in the heaviest rains, in the hottest heat and the brightest sun , in the howling winds and with the bluest skies.  Often periods of relentless weather, but just a chink, just one small change is all takes to lighten the load, to boost the morale and put a dance in your step.

So just this spell, this little glitch of natures way, to say, hey don’t get ahead of your game,  I’ll tuck my seedlings up at night, under their soft fleece.  We’ll hunt and gather, some more fuel for the fire, Gathering winter fuel I’ll make comforting food to feed our souls, we’ll light our candles for that calming glow, and we’ll sleep cocooned under the worlds blankets,

with our noses so cold and our bed socks on,  ..dreaming of …………………………

 

Jan24

Wonder of nature !

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As I logged on this morning, I was pleasantly informed today was ‘Black Monday’, oh joy of all joys, what a great way to start the day, with a positive mental attitude and all that ???

So I thought well, I’m going to prove them wrong.  Often we are all guilty of focusing on the negative, sure we’ve all got challenges, and somedays they do get on top of us, and we wish we were someplace else, or somebody else, but do we ever take stock and have a look at what we have got ?

Don’t get me wrong I’m not some highly charged P.M.A Rhino, and I’ve had my fair share of momentary lapses in life, but today NOT today, today is a good day.
Wild lavender
Looking over my land to the Montes of Malaga, the mountain has become alive, with growing flourishing nature. Plants and trees have been fed plentiful waters from the rain, and daytime temperatures have been lovely and warn allowing them to stretch and warm the faces in the sunshine.  Almond blossom buds, are bursting open, and filling the air with soft sweet perfume, which fills minds and hearts with memories and thoughts of the soon coming spring.

With sun shining and faultless skies, the campo becomes a hive of activity,Olives being harvested, lands being ploughed.

For me preparation of the vegetable garden for the La Rosilla kitchen, and the resurrection of La Rosilla ‘Peckingham Palace” home for happy hens. Our previous hen house has laid dormant for a year or so, after Mr Fox, decided to pay a visit, hopefully now it is Fox and dog proof, and we can enjoy lovely fresh organic free range eggs once more for all our homemade recipes.

I’ve planted out, many varieties of lettuce, and fennel, and peas for their shoots, terribly trendy at the moment, but look totally fab in salads.

When we arrived at La Rosilla 6 years ago, I said I would walk to the end of my land, and sit,wonder, savour and breathe, each day…how life gets in the way.  Well yesterday I did,  making my way the shrubbery and overgrown mountain side, scrambling over rocks, and winding through olive trees, accompanied by my ever loyal Spaniel ‘Spencer’ , as my legs brushed the wild lavenders and rosemary the scent was amazing, like pure essential oils, orchids were bathing in the sun, and eagles were flying high in the thermals. I reached my pondering rock, feeling like miles from anyway, on top of the world…that’s when I thought, Yes this is why I’m here…
Jan24

How long does getting thin take ?

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“How long does getting thin take ?” asked Pooh anxiously ……

A question I know I ask myself often, especially after the 1st week on a new healthy eating regime…Note the non use of the D word !!!  Well I suppose it takes as long as it takes, everybody’s different, but as long as you know you’ve done your best most of the time, the getting thin bit will happen, but the health benefits, will happen almost instantly.

My emotions, and mood, have certainly peaked and troughed, moments of euphoria, moments of weakness & exhaustion, but one the desire to succeed has stayed with me. Being in the right frame of mind, is the most important factor of any new plan, it falters and wanes at some point, but re-focusing on your goal, stopping and thinking, taking 5 is all sometimes it needs to get back on track.

And don’t forget,changes should be for the better and for ever (note to self *take note*), they are not a punishment for your past, but for a brighter healthier future, indulgences of the food and drink kind, can be enjoyed, just make sure you enjoy them, don’t beat yourself up about them,make the conscious choice that is right for you.

O.K enough of the sermon…some tasty tips for you now, and some small changes that can make the world of difference to your wasitline, mood and overall well beingness ( Not really a word, but you know what I mean)

Eat 3 meals a day and 2 small snacks- This will keep you fully charged, without any dips in energy and willpower.
Try starting the day with Hot water and a slice of Lemon before your normal, Cup of tea or coffee, this will just help the cleansing process of the day for you.

BREAKFAST IDEAS

  • Scrambled egg, with grilled tomatoes and dry fried mushrooms, with oregano.
  • Ruby Grapefruit with a teaspoon of Cane Honey.
  • Bran flakes, with chopped banana and skimmed milk.
  • Natural Yogurt with a handful of dried fruit, and a sprinkle of omega seed mix.
SNACKS

Now some foods for instance like nuts, avocado etc are avoided as people are aware their calorie content are high, well this is the case but their health benefits, far out way this, and your body uses their nutrients for your well being, so enjoyed in small amounts they are vital as part of a healthy D !

  • Crudites with homemade healthy hummus
  • 5 dried Apricots.
  • 5 Brazil nuts.
  • Piece of fruit – best to eat whole fruit as it will have less calories that a glass of Fruit Juice, and the fibre in the fruit helps with the digestive process.
  • 2 small squares of dark chocolate – A least 70% cocoa solids.
Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries).

This is a fascinating report on how to taste and appreciate chocolate, why not have a go. Click here for the details.

Depending whether you enjoy your largest meal of the day at lunchtime or evening, they are interchangeable.  If you do eat your main meal at night, try and enjoy it at least 3 hours before bed, to give you body chance, to digest it.  This will aid restful sleep, and avoid gaining pounds from unused calories.

Lunch and Main Meals.

Here the key is to let your imagination flow,  be adventurous, and create a variety of dishes, we all know “Variety is the spice of life“, if you get bored of the same old food, you may look to snacking, or feeding your cravings with not such good options.
The main key here should be fresh, in season and tasty and filling.  Options are endless.
Find a plate that is of average size, (25cms) and only fill it 3/4 full, this then will keep your portion sizes under control.  Fill the majority of the plate with vegetables or salad, and then the rest with either Protein (Meat, eggs, beans etc) or Carbs ( Rice, Pasta, Potatoes etc)
See you if can go meat free every other day, on two counts, it will make you look for other proteins to satisfy you, and will help your Purse strings too .
Season, with fresh herbs where possible, make lively salsas, and stir in coriander and parsley, refreshing and vibrant on the taste buds too.  When using dry herbs and spices, dry fry them in a pan first to release their heady aromas.
Make your own herb garden, and keep handy to the kitchen so you have herbs on tap !

Use vinegars and lemon juice to dress salads, and Fab Friend to salads is a reduced Balsamic vinegar, which adds a hint of sweetness.

Make homemade soups, with any vegetable that is in season, and keep a pot in the fridge, ideal as a snack for a healthy cup of soup.

Try and include sustainable fish into your plan, Langostinos and dipping sauce, can be a luxurious treat, and grilled Sardines at the Chiringuito no problema,enjoy with pleasure.  Oily fish is very important in your plan.

IDEAS
Don’t think I’ve forgotten, the taste of sweetness, sometimes that’s all we want… their are many puds you can enjoy….Homemade jellies, using fresh juice, Meringues (fat free), sorbet, ice lollies. dried fruit.
There are many excellent recipes, to suit all diet types on The BBC Good Food Site
So in a nutshell ;
  • With small changes you can see big results.
  • No D word in sight !
  • Embrace celebrations with gusto, and indulge with what you choose, without regret.
  • Eat calmly, and thoughtfully, acknowledge what you are eating and enjoy.
  • If hunger is not the problem, than eating is not the answer.
  • Drink lots of water.
  • There will be times in the month, hormonal, stressful & testing.  Breath deeply, take stock, talk it over with someone, or take 5 me time minutes, before comfort eating.  If you choose to comfort eat, enjoy it, then move on.
REMEMBER TAKE CARE OF YOUR BODY ITS THE ONLY PLACE YOU HAVE TO LIVE IN
So happy eating, enjoy your road to a new you, and don’t forget its
good to talk be it virtually 😉 or face to face.
Lynsey x
Jan24

My Bounty – Wonderful Avocados fresh from the tree.

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My Bounty – Wonderful Avocados fresh from the tree.

Everyone loves to receive a gift, an offering, I am no exception, and if it comes in the guise of food even better.  My bounty  at La Rosilla this week was huge bag of Avocados, scrumped ! no picked by a local for me.

The perfect avocado season, but like when all fruits and vegetables are at their prime, glut always springs to mind,  so I set myself up on a challenge...gosh my New Year is full of these..and decided to investigate the not so humble, but luxuriously rich Avocado.
  • An average avocado tree produces about 1200 avocados annually.
  • The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree Once picked, avocados ripen in a few days at room temperature (faster if stored with other fruits such as apples or bananas).
  • A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to turning brown quickly after exposure to air. To prevent this, lemon juice can be added to avocados after they are peeled and if you keep the stone from the avocado with the pulp in a dish this help too.
Thought this was a funny anecdote; oh how much more we know about food now !!

In the UK, the avocado became widely available in the 1960s when it was introduced by M & S  under the name ‘avocado pear’. However, many customers tried to use it as a dessert ingredient like other pears (e.g. with custard), and complained to the store that it was inedible. As a result, Marks and Spencer dropped the word ‘pear’ and labelled it simply ‘avocado’.
The healthy part :

Avocados are high in valuable fats and appear to have a beneficial effect on blood serum levels. For a typical avocado:
  • About 75% of an avocado’s calories come from fat, most of which is good fat, which can significantly lower cholesterol monounsaturated fat.
  • Avocados also have 60% more potassium than bananas.
  • They are rich in vitamins B, E & K.
So forget the calories…these little babies are good for you.

The yummy part

Obviously there many dishes we all know using avocados, Guacamole, Avocado and prawns, salsas to name a few but I have come across an unusual Avocado and Lime soup, hopefully you may enjoy .
Avocado Lime Soup
Ingredients
  • 1 Cup Onion, finely chopped
  • 2 sticks  Cup Celery, finely chopped
  • 1  Leek (white only), finely chopped
  • 1 clove of Garlic, finely chopped
  • 25g Unsalted butter
  • ¼ Cup Flour
  • 2 Pints Chicken stock
  • 3 – 4 ripe Avocados, pureed
  • Juice of 1 lime.
  • Handful of fresh coriander , chopped
  • Salt and freshly ground white pepper – to taste
  • Creme fraiche or sour cream – as needed for garnish
  • Roasted pimiento or red  pepper, julienned – as needed for garnish
Instructions
Sauté the onion, celery, leek and garlic in butter until translucent, about 5 minutes. Stir in the flour; cook over low heat, stirring constantly 3 or 4 minutes. Whisk in the stock; simmer until vegetables are very soft, about 20 minutes. Stir in the avocado; simmer for 10 minutes. Finally, stir in the lime juice, coriander, salt and pepper.
To serve chilled or hot, garnish 1-1/2 cup soup with a dollop of crème fraiche / or natural yog and a few strips of pimiento.and some nachos or baked tortillas or perhaps add chopped toms and red onions..
The fun part

You can also quite easily grow your own avocado tree, a great fun thing for kids to do, you can find instructions for this on my site  mini chefs.
The ME part

So as I’ve ventured on my new healthy eating plan,thanks to www.familyinspain.com I’ll enjoy the goodness of these lush fruit, what  with these and my other new detox recipes, my body will believe its a temple, next thing you’ll know is that I’ve started chanting 😉