#cookfromthebooks Week 15, Family, springtime & kittens

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We have been as busy as the springtime bees at La Rosilla.  Preparations are under way for the summer season ahead, and with the fortunate warm temperatures we’ve been having, we’ve been making hay whilst the sun shines .

The annual paint-a-thon has started, whitewashing and freshening up the outside of the house, bringing back it’s summer brightness.  The garden has been tackled, and weeds pulled.  The vegetable patch has had some new summer seedlings, courgettes, tomatoes, lettuce, pumpkins to name a few.

Guests came from Belgium to experience a La Rosilla Paella Day, and the weather was glorious showing off the mountain in all it’s splendour .

Paella Day at La Rosilla

Paella Day at La Rosilla

Paella cooking adventure at La Rosilla

Our eldest daughter has returned from the U.K for the Easter holidays, so we have enjoyed our first family alfresco meals of the year.  When she returns I like to rustle up some of her favourite Spanish dishes, to welcome her home.  This weeks recipe for my #cookfromthebooks challenge is from the wonderfully complete book by Pepita Aris ‘SPANISH’ .

Pepita Aris SpanishRecipes clearly photographed and presented, covering all aspects of Spanish cusine from all regions.  The book has been republished many times and a while back, I professionally reviewed it, on behalf of Books 4 Spain.  It is a cook book I return too frequently, and all dishes I have prepared from it have become a main part of my Spanish repertoire, tweaking as I feel fit.

Stuffed Mussel recipe

MUSSELS WITH A PARSLEY CRUST or STUFFED MUSSELS

450g Cooked Mussels ( Steam and then cool).

Tbsp olive oil

Tbsp melted butter

3 tbsp freshly grated parmesan

2 tbsp chopped parsley

2 garlic cloves finely chopped

seasoning

fresh breadcrumbs.

 

  • Open the mussels, snap off the top shell and leave the mussel attached to the bottom of shell.
  • Lay the shells in an ovenproof dish, packing them closley.
  • Mix the melted butter, olive oil, Parmesan, parsley , garlic and breadcrumbs together .
  • Gently put a tsp of the stuffing mixture onto each mussels.
  • Grill the mussels on high until they are sizzling & golden.

Together with gambas pil-pil, spicy pinchitos and ribs, we truly had a feast 🙂

 

Gambas pil-pil

Gambas pil-pil

Never a dull moment at La Rosilla…

With springtime comes babies ! Baby animals, and while playing on the land, our youngest daughter stumbled across two tiny weeny kittens just hours old, that had been abandoned probably by a mother that had been frightened away by local dogs. Unable just to leave them to perish, we have taken on the task of hand rearing them, a rewarding but very tiring task and with an uncertain ending.  We are doing our best and are taking each day as it comes, 2 hourly feeds through the night too !  So I’m feeling in quite a zombie state today, I do not miss the sleeplessness nights of years ago …So watch this space, and send me luck, patience and stamina.

BUEN PROVECHO

If you would like to join in this years challenge of #cookfromthebooks I would be delighted :) Just add the hashtag #cookfromthebooks and add the logo below & link to this site.

#cookfromthebooks cooking challenge 2014

 

 

 

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One response »

  1. Pingback: Humble abode & horses. | La Rosilla - Lifestyle and food.

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