Category Archives: Life Style Spain

May21

Caserio de San Benito

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Time for a change, instead of heading south to the coast, we drove north inland slightly, to the nearby ancient town of Antequera.  We enjoyed a morning of ambling through the streets, window shopping, coffee sipping, monument and church visiting.  Cobbled streets and beautiful architecture, adorned with traditional geraniums, overflowing from their terracotta pots, gives the town a deep Andalucian air.

We decided to delve a little deeper for our obligatory lunch stop, and came across the wonderful Caserio de San Benito just a flew more clicks up the main A45 heading north.

CASERIO DE SAN BENITO

 

This delightful cortijo stands proud and welcoming, with courtyard filled with olive trees, and thrashing ground.  On entering the restaurant, you are taken back to a bygone era, the dining room is beautifully laid and boasts antiques and regalia of this agricultural area.

Welcoming staff greeted us, and recommended dishes.  The house white wine was perfectly chilled and served in a deliciously large measure. Warm bread, crackers and Ensaladilla Rusa was served while we chose the Menu del dia and were not disappointed.  Our main courses of lamb cooked on wood fire with garlic, and Secreto Iberico, were rich and tasty.  We shared a pud with two spoons, a decadent home made cherry cheesecake, YUM.  Two cafe solos were need to get us up and out of this wonderful place, we could’ve have sat there all afternoon.

We shall return, and no doubt take many guests from La Rosilla and recommend to others.

 

 

May19

Humble abode & horses.

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I can’t believe it’s over a month since I’ve written, well I can actually, time has flown and life has been hectic, good but hectic.

Food creations have been a little on the back burner and lifestyle more upfront.  I’m not saying we haven’t indulged, we have but on a more makeshift and mend, rustic style.  Cooking on open fires, eating alfresco, picking salad leaves from the patch, shopping day by day.  Why ? because we had our first guests renting La Rosilla for the season, and we pack up and move to our much humbler shack on the mountain.  It is very picturesque but has no electricity (hence no posting) and only cold water, and washing up outside, think camping but with a roof over our heads !  Fortunately the weather was kind to us, which made life a great deal easier.

Our humble abode
BBQ with a view
Rustic alfresco dining
Camping with a roof

Whilst living out of our suitcases, our kitten that we are hand rearing, has grown from strength to strength now nearly 6 weeks old, he is weaned and starting to explore , keeping the dogs entertained and us of course.  I’m now thankful that the sleepless nights of 2 hourly feeds are over, and proud that we have succeeded in the task .  He has traveled with us over the last 6 weeks, wherever we’ve been, the beach, parties, camping and to work.

Rizzo and Nutty

Rizzo and Nutty

Our mountain animal menagerie is growing again.  We have another pony on the way, that we have rescued.  Inca will be joining Tika on the mount, for TLC and a better life.  I too have got back in the saddle after 25 years, my nerve or bravery seems to have diminished though .  I’m hoping my confidence builds as I get used to it again. I’m looking forward to hacks and rides with my little daughter and exploring new paths ,tracks and vistas, with a picnic or two.

This week-end we took part in our first Romeria, (Spanish Horse Fair), along with our friend and teacher Sharon.  We were the only female riders amongst many Spanish men and their stallions !! A great day riding and partying, flamenco and traditions with local musto, embutidos , paella and snails !!!! for all those who rode.

 

Nellie & Me :)

Nellie & Me 🙂

horses

So once more settled back in at La Rosilla, I can re-focus and get creating again .  Recipe books out and being browsed, to get back on my #cookfromthebooks wagon challenge with menus being planned for guests and visitors.  The veggie patch is growing well, and courgette flowers almost ready for picking and stuffing, vine leaves fresh and green too will be hopefully ready to be harvested at the weekend to be turned into delicious dolmades.  The first figs our Brevas, and plumping and turning colour nicely – Oh the joy of mouthwatering home-grown ingredients.

So from us all at La Rosilla humans and animals, Spencer, Rizo, Fanny (dogs), Baba, Rocket, Nutty (cats) Tika & Inca (horses) and Hens aka lovely ladies.

HASTA LUEGO

Apr14

#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

 

 

 

Mar22

#Cookfromthebooks Week 11 Spring flowers and Aga’s

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I am experiencing many firsts over the next two weeks, definitely testing my personal strength and mind and something I am sure once I’ve completed I will look back on and say, it was a doddle, well hopefully that’s my plan 😉 !

I have flown from Spain to care for an elderly gentleman for 2 weeks in beautiful Sussex, an area unknown to me, I’m a Warwickshire lass, it feels very south.  Obviously not as south as the Montes of Malaga, but still South.

I’m staying in a country cottage, down a quiet country lane, in a village like a grew up in where everyone still says ‘Good Morning’, many with a plum in their mouths 😉 Very Dibleyesque.

All though bitterly cold, (my blood must’ve thinned) it is so lovely to see all the spring flowers lining the villages, fields and hedgerows, whether the sky blue or grey these flowers lift the spirits and give hope. I’ve filled a jug with cheery daffodils for my bedside table, a pretty sight first thing in the morning, when the dawn chorus has woken me so early !!!

Leaving ninos behind and OH in charge of our life of chaotic but wonderful, mountain mayhem is the hardest part of my experience, also knowing that I’m in the same country as my folks and No 1 daughter, but further in hours away then a flight to Spain, so won’t be able to see them is a challenge too 😦 The social demons for some !!  of Facetime, Facebook & whatsapp will be my daily salvation and my connection with my ‘Real’ life 😉

It is though a pleasure to be spending time with someone who at the ripe age of 89, loves to wine, dine and socialise, I think some one I will aspire to be like.

So I may have left my kitchen behind, but my La Rosilla apron came with me and when the going get’s tough I’m going to cook myself through it.

Here we come to the Aga, always on my ‘One day & wish list’ having spent many a day warming myself around friends Agas, when living in the U.K, a real feel of ‘The heart of the home’ but never having cooked on one I’m finding it’s a learning curve, a happy learning curve.

After waiting for my eggs to boil for what seemed likes yonks, I realised my pan was on the simmering plate, not boiling plate.  My chicken roasted to perfection, almost like in a dutch oven, and my bread, now that made my day, home-made bread and Aga’s they just seem like a married made in heaven.

So my #cookfromthebooks , book this week, I think will be getting a well deserved airing.  Aga Cooking ‘The contemporary recipe bible for all Aga owners’ by Amy Willcock, not so much for the recipes, I haven’t browsed them enough yet, but as a guide to remind myself what goes where, and how to cook what.  Do you know one of the best things about the cooker is it’s ability to do the ironing ? and of course warm your bottom and hands after a walk in the cold 😉

My recipe is one I use a great deal at home, when I bake bread at the week-end, so this was my first attempt at bread in an Aga, I had to improvise on mixing bowl and scales, there wasn’t any and no bread tins, so a Le Creuset pot, was the chosen recipient.  I bought the fresh yeast with me from Spain I don’t think you can beat the fresh stuff 😉

Sun-dried tomato and seed bread.

500g country grain or wholemeal bread flour

1 tsp salt

300ml warm water with 1/2 tsp of sugar and a cube of fresh yeast, allow to dissolve and yeast to bubble about 10 mins

glug of olive oil

handful of chopped sun dried tomatos

handful of mixed seeds, sunflower, pumpkin etc.

  • In a large bowl put flour, and salt, make a well and gradually add water/yeast mixture, stirring as you go.
  • Add olive oil, and then with your hands bring the dough together and kneed for a 10 mins until smooth and elastic.
  • kneed in the sun dried tomatoes
  • put dough into an oiled bowl and cover with damp cloth or plastic bag, and leave in a warm place (next to the Aga 😉 to prove until doubled in size
  • knock the air out of the dough, kneed a little and then shape to required shape, slash a cross in the top with a sharp knife and sprinkle the seeds on top.
  • leave to rise again for about 20 mins
  • Bake in the roasting oven of the Aga, or in a hot oven for 25-30 mins.
  • You can tell when it is cooked through when you tap the bottom of the loaf and it sounds hollow.

 

Enjoy hot out of the oven, with lashing of butter and bowlfuls of home made soup, perfect for a chilly day.

Until my next AGA SAGA, wish me luck on my duty.

and for my hard work I have been presented with these, that made me smile 🙂

chocs

Buen Provecho.

 

 

 

Mar14

#cookfromthebooks week 10 – Reunions & french fayre.

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A fabulously hectic week, of friends and frolics has left me literally unable to speak…my jaw has gone into painful spasm, maybe the price I’m paying for eating,drinking, laughing and singing too much 😉 So I’m now on soft food and alcohol free tipples, best recover soon.

A few months back I volunteered on a language immersion course by Diverbo, to assit Spanish teachers in their quest to improve their English language skills, us volunteers were known as the ‘Anglos’. This week the Anglos of Southern Spain ( Malaga, Almeria, Murcia and Marbella) had a reunion, we re-grouped for a fabulous evening of wining and dining, laughter and merriment.  One of the gentleman known as ‘The Baron’ lives not too far from me at La Rosilla, so were pooled culinary skills and created a menu of french delicacies for our new friends.

Fun & frolics
The Anglos

Steak Tartare

Smoked salmon, avocado & goats cheese terrine

Coq au vin

Gratin dauphinois

Garlic braised spring greens

Tarte au citron & pot au chocolat

melting camemberts

Cafe and cognac

Some of our diners we knew may be a little unsure about steak tartare, so we held back from describing it’s origins or naming the dish, until after they’d tasted it, naughty I know, but we were able to convince most of them and they agreed, they wouldn’t have tried if they’d known, just proving many people pre-decide before trying 😉

For my #cookfromthebooks challenge this week, my sweet treats of Tarte au Citron & pot au chocolat, were taken by the simple and clearly written book ‘FRENCH’ by Raymond Blanc, published by M & S. The book  was originally published in 2003 as ‘Foolproof french cookery’

Raymond Blanc at Le Manoir

I have very fond memories of my visits to Le Manoir aux quat’saisons in Oxfordshire when I lived in England, reserved for very special treats, a place from the moment you arrived you feel clam, looked after and you know you are going to have an unforgettable experience.  Dining, gardens, accommodation, all faultlessly designed.  Unpretentious and impeccable  service, makes every one feel special and welcome.

My little pots of chocolate I adapted slightly and here is my recipe, rich, decadent and perfect for the chocoholics out there.

POT AU CHOCOLAT

Makes 8 little pots or glasses.

300 g of dark choc, broken up

250 ml double cream

75 g of butter

good glug of cognac

  • Put all the ingredients in a heatproof bowl over a pan of simmering water stir gently, until melted.
  • Pour into shot glasses or espresso cups.
  • Chill until ready to serve.

 

Our reunion was a great success, all different characters from all walks of life, coming together to re-confirm our new friendships.

Now for me, I’m off to make soup that I can sip through a straw, and hope my jaws gets back to full waggle soon 😉

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

Mar4

#cookfromthebooks week 9 – Carnival capers, supperclub visit & almond tart.

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The end of Semana Blanca holiday (half term here) in Malaga province, went out with a bang. A family day out on the coast enjoying blue skies and warm sunshine, a chance to finally sample a fellow supper-clubbers Rooftop Table’s gourmet ‘Thai’ delights, dancing on a bar, well it was ‘Carnaval‘ and afternoon tea with tart, Almond & raspberry slice, from Bill Granger’s book, aptly named ‘Holiday‘ .

I can’t believe it’s week 9 of my personal #cookfromthebooks challenge already, this has got to be one of my best New Year resolutions ever, a win, win resolution. 🙂 That I’m loving sticking to, and everyone else is enjoying the fayre.

Bill Granger’s style is chilled and comforting, this book, focuses on occasions and events all related to relaxing and food.  Outdoors, fireside, celebrations and barefoot.

Bill Grangers Holiday, book review by La Rosilla.

I knew we were expecting a hectic week-end of revelry, so I decided on a decadent and rich Almond and raspberry slice recipe, to enjoy as and when we wanted, whilst taking a five minutes to sip tea and chillax.  All the ingredients I had in the fridge and store cupboard, and I easily managed to put it all together in between chores before going out.

ALMOND & RASPBERRY SLICE

It has a crunch shortbread bottom, fruity layer of jam (use your favourite flavour) and a sweet nutty topping, definitely not an everyday treat 😉 .  Don’t make the mistake I did, and add all the sugar at the almond stage, it then is really sweet !!!!

210g butter softened

165g caster sugar

2 tsp vanilla extract

200g flaked & whole almonds mixed

2 tbsp milk

225g plain flour

40 g cornflower

160g raspberry jam

  • Preheat oven 180c
  • Line a bking tray with paper approx 24 x 20cm
  • To make the almond topping : put 60g of the butter, 55g of the sugar, 1 tsp of vanilla, the lamonds and milk in a pan.  Cook over a low heat until the butter and sugar has dissolved, then leave to cool
  • Make the shortbread base : beat the remaning butter, sugar and vanilla, until pale & creamy.  Sift the flour and cornflower together and beat into butter mix until crumbly.
  • Press the dough into the baking tin and bake for 12 mins or until light & golden.  Leave to cool for 10 mins.
  • Spread the jam over the base, then the almond mixture.
  • Return to the oven and bake for 25 mins more.
  • allow to cool and then cut into squares.

Enjoy with tea & breathe !

Family rating adults 10/10 chi8ldren 7/10 dare I say too rich for them !!

Back to reality now, children back at school,l cooler climes and wind blowing a hoolie, Oh well it’s nearly the week-end 😉

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

Mar4

Semana Blanca, blue sky, warm day, let’s go !

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Semana Blanca, is celebrated in the province of Malaga with a week off school, because rightly so all our main Ferias are celebrated in August, and the Junta (Government) believe we need extra time off 😉  This week also coincides with ‘Dia de Andalucia‘ a day we celebrate and commemorate  for when the province became a Autonomous region.

For the 9 years I have been here, Dia de Andalucia has always been a day of beautiful weather, a day of hopefulness and a reminder to me why we chose to live here.  over the years we have celebrated in many ways, grouping together with friends, sharing typical plates of food, doning green & white and making merry.  This year, with children growing up and lives getting busier, at home was just my OH, and no 3 daughter ‘Noo’.  So we made the most of just having our youngest in tow, and headed to the coast in search of a few more degrees warmth, places we’d passed but not stopped at and a few family favourites.

First stop the Buddhist Stupa in Benalmadena, this stunning white temple, with gold dome is a perfect backdrop to the blue Mediterranean sea.  Perched high on the coast, this wonderful place, was peaceful and calming and exquisitely decorated .  Funded and built with one man’s dream, now funded by donations.

Buddhist Stupa Benalmadena
Incense lighting for a dream.

Just across the road, The Mariposario (Butterfly exhibition) awaits .  Built as a Thai temple, this tropical park is beautifully presented and designed.  Tropical plants, cretaures and 1000’s of butterflies are housed, cultivated and cared for here.  The whole biological ‘Butterfly’ cycle can be witnessed and is very well explained by the staff, from caterpillar, chrsilis to graceful butterfly.  Eye spy ‘ Butterfly’ is encouraged for everyone and a spotting paper given to all.  Orchids, succulents and spectacular flora, are enjoyed by birds, Iguanas, Chameleons and even a Wallaby and Tortoise.

Mariposario
Dinner Time

Lunch of course, off to the prom we went.  The glorious weather had bought out the hoards, locals & tourists, flip slops & shorts 😉 Restaurants and chiringuitos were being queued for, restaurant Maitre D’s promoting there menus, to the wandering crowds.  We knew what we wanted, simple Andalucia fayre to celebrate the day.   face in sun, cerveza in hand, espetos (sardines) on the fire, the famous and alluring aroma of the Costa in the sun.

Sardinas
Berenjenas con miel

Suitably fed and watered and cheeks pinked, bag stuffed with bread to feed the ducks, a stroll around our family favourite park was called for, Parque de la Paloma in Benalmadena,  are lush gardens, lakes, waterfalls, rabbits, chickens and ducks waddling free.  Adventure parks and cactus gardens, picnic places, bars , fun for all the family.

Parque de la Paloma

One more attraction to tick off.  A rather surreal place, again built by one mans dream to celebrate his interpretation of architecture through many eras and styles. Byzantine, Moorish, Baroque & Gothic.  Built out of stone, terracotta and cement the Castillo de Colomares is an intriguing place to wander around for an hour or so.  Built over 7 years, it now stands high into the hills of Benalmadena Pueblo.  Those with creative or dramatic minds can be transported into a world of make believe, others may just wonder why ? You decide.

I’m the queen of the castle.
Castillo Colomares

Walked, eaten, played, explored, learned, climbed, discovered – Andalucia solo hay una !

 

Experience these wonderful places yourself, whilst holidaying a La Rosilla.

Feb25

#cookfromthebooks Week 8 – In a pantry pickle.

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I was mentally pushed to the max last week.  I don’t do mess, chaos yes, but not mess ! I working hard towards having a new kitchen, it’s been in the planning stages for years.  I do love my Spanish traditional, quirky, shabby chic kitchen, but now I have outgrown it’s capabilities.  So over the last year as I have cooked, I have squirreled away some centimos towards my dream kitchen.

Stage 1 in the process, started last week, turning an old outside store cupboard, you know one of those cupboards that stores EVERYTHING, into a new bright pantry.  How I’ve always wanted a pantry, since the days I would sit tucked away in my grannies, spending hours, sorting tins, and weighing things on her brass scales. But before bright comes dust, and before order comes mess.

Sweeping, mopping, and tidying relentlessly, and relentlessly being told there is no point in doing that, drove me crazy.  To add to my chaos, I thought it was a while since I’d cooked for friends, so invited a gaggle for supper, as you do ! Fortunately when I’m creating in the kitchen, albeit while pandemonium is all around me I can focus on the food- So when the going gets tough I get cooking.

I decided on a 50’s Italian theme for my dinner, and went about the preparation for a whole host of wonderful dishes, all made with locally sourced and fresh ingredients. Peas and Broad beans freshly picked, Mangos juicy and ripe & figs dried from summer, Brocolli and the truly beautiful Romanesco cauliflower . I called on the help of my food hero ‘Jamie’ for this weeks #cookfromthebooks and heading back to one of his oldies ‘Jamie’s Italy’ , a book full of flavour and drama, and photography that transports your mind, to the aromas and tastes of all the dishes.  Our main course was from ‘Jamie at Home’ a book that celebrates home-grown and seasonal produce, tips for growing and unusual dishes you may not think of, especially good for when you have a ‘glut’ at anytime.

We started the evening, with roasted violet potatoes with caraway and roasted garlic and herb mayo for dipping, whilst sipping drinks around the fir-pit.

Jamie’s Pea & Broad Bean Bruchetta was a delight, fresh and light with a hint of mint and grating of Parmesan all pulled together with rich Olive oil, served on a warm rustic bread.

Followed by Fennel & chili risotto this is comfort food to sigh for ;), also a great way to introduce people to fennel if they have never tried, by sauteing  the fennel slowly first, allows the sweetness to come through and adds a richness and depth to the risotto.

Fennel risotto

Next I made a refreshing dish of Mango & Basil sorbet, and served it on glass canape spoons.

Here is my simple recipe :

2 ripe mangos, peeled and chopped, then blended.

1 cup of caster sugar and 1 cup of water, heated gently to dissolve.

add a handful of fresh basil leaves to the sugar water ,a nd take off heat and let diffuse for 15 mins.

Discard the basil, and add cooled sugar water to pureed mango.

Add 1 tbsp of dark rum and mix.

Put in a freezer container and leave to freeze for a few hours, then stir, then freeze again until ready to serve.

Serve with some fresh basil and a sprinkle of chopped hazelnuts.Mango & Basil Sorbet recipe form La Rosilla

Our main course was a hand rolled Cannelloni stuffed with cauliflower and broccoli, the vegetables flavours are intensified as they are cooked with chilli and anchovies, before being pureed for the cannelloni stuffing, then topped with mozzarella and Parmesan for that comforting topping, simple served with some dressed rockets leaves.

50's Italian night at La Rosilla

Pud was to die for, Bustrengo a Bolognese polenta and apple cake, with sultanas and dried figs.  An Italian take on an old bread pudding recipe, heavy and moist with such depth of flavour, eaten warm with a scoop of creme fraiche and enjoyed with a sweet PX sherry, sorry not Vin Santo, but I had ot go back to my sherry roots 😉 – The cake stays moist and develops  character too, so was delicious the next day with a hot strong cup of espresso ( medicinal purposes, the morning after and all that 😉 )

Sipping my coffee and nursing my head, the dusty pantry was there in all it’s glory, now to turn it into my little den of shelves, drawers and twinkling lights…

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

 

Feb18

#cookfromthebooks Week 7 – Marvelous market produce.

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Having spent a wonderful night in Malaga, it was a perfect opportunity for me the next day, to spend some time browsing and sampling produce at the amazing Atarazanas food market .  Normally when I visit the market it is a first port of call, and I can’t carry much, I always think next time take my wheelie, shopping carrier, but do I remember NO ! This time I had my OH in tow and spare hands to carry the shopping bags.

Fresh market produce.
Harvest bounty.

The array of produce, was alive with spring colour and aromas, freshly caught fish, just picked vegetables from local allotments, and bread baked that morning, meats and cheeses from the mountains, a true spectacle of deliciousness.

Choosing which stall to purchase from is my hardest decision, all the stall holders are so friendly, welcoming and offer advice and their superb product knowledge, but one this time especially caught my eye.  The stall was full of unusual vegetables, violet potatoes, mushrooms of all types, micro salad leaves and edible flowers, cherries dark like rubies, mangoes sweet to smell, asparagus gathered that morn, tomatoes purple like plums.  As we grazed &  learned our basket was filling up nicely.

With all these delightful goodies, my #cookfromthebooks challenge this week, was sort of preempted -Mushroom risotto it had to be.  Many years ago I was given Ainsley Harriott’s Gourmet Express, and a few of the recipes became family favourites, like his chicken liver and tarragon parfait, and crispy noodle wrapped prawns.  His mouth-watering mushroom and onion risotto became a comfort staple, economical, but indulgently satisfying.  The basis of the recipe I use all the time, adding various ingredients to suit my diners and also what’s in the larder or fridge.

So armed with my beautiful Boletus mushrooms, pancetta, red onions, I set out on the calming process of creating risotto.

La Rosilla Risotto, wild mushroom & pancetta risotto recipe.

LA ROSILLA RISOTTO

Serves 6

olive oil & knob of butter

1 red onion finely chopped

2 cloves of garlic finely chopped

200g chopped bacon or pancetta

250g of wild mushrooms ( I used Boletus)

6 handfuls of risotto rice

1 glass of dry white wine

1 litre of hot chicken or veg stock

50 g grated parmesan

chopped fresh parsley

S & P

  • Heat butter and oil in large saucepan and saute onions and garlic, until softened.
  • Add bacon and fry for 2 mins.
  • Add chopped mushrooms and saute for a few mins.
  • Add rice and stir to coat in oil and flavours.
  • Add white wine and let bubble for a min.
  • Gradually add stock and let each addition be absorbed by the rice, should take about 20 mins gently stirring regularly .
  • You want your risotto to be tender & still creamy.
  • Add the Parmesan and parsley ,season & serve.

I served our risotto, with Parmesan shavings, rocket leaves and chopped purple, tomato salsa.

Other risotto flavours that are popular at La Rosilla, are courgette and lemon, blue cheese and walnut, fresh herb and broad beans, options are endless.

FAMILY RATING 10/10

EASY – With patience.

Market and cooking tours are my specialty, come try for yourself 🙂

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

Feb17

My heart in Malaga.

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A valentines treat was booked for me and my OH, to celebrate 20 years from the question popping day.  A night on the town, with our own little city pad to sleepover. PERFECTO  Malaga never fails to amaze and surprise.

We decided to catch the train from the Airport as we have parking there (OH job perks), and 8 minutes later and just 1.50eu lighter we were smack, bang on the flower filled Alameda.  A beautiful sunny afternoon greeted us, as we strolled to our accommodation.  We had booked to stay in the old town just off the main Calle Larios, in some fabulous apartments ‘Unisierra’.  Superb location, modern, exceptionally clean, and with every amenity. I enjoyed playing ‘City living’ for the night and made another addition to my dream list * Malaga apartment in the old town*

We had an afternoon amble, tipple and bite to eat, window shopping and menu browsing, stumbling over new places and areas that I’m glad I found.

Back to the apartment for a quick pre-evening spruce, and a sip of chilled Cartojal, before we headed out to paint the town red.

We met up with Victor from We love Malaga, for an evening of tapas, and insider secrets.  Victor who is so passionate of his wonderful city, it’s culture and  gourmet vibe, was a delight to spend time with and we shared our ‘Foodie’ love together. No matter how well you know, or think you know a city, it’s always fascinating to see it through someone else’s eyes.

La Rosilla & We Love Malaga Tweetup ;)

La Rosilla & We Love Malaga Tweetup 😉

Malaga was alive, the Carnaval lights were on, and the atmosphere in the streets was electric.  Bar after bar, filled to bursting, people of all ages, families, romantic soirees, groups of friends.  Chatting, sipping and sharing food.

Uve Doble was one of our stops of the night, a modern and vibrant tapas bar, here we savoured delights such as, black fried noodles with little squid, pumpkin vichyssoise with scallop and seaweed , mini beef and foie burger, home-made bread and chilled white were the perfect compliment.  Seeing people queuing for tables, and feeling comfortably fed and refreshed, we headed back into the night.

Los Patios de Beatas – Vinoteca.  This spectacular winery, is located in the heart of Malaga old town, the architecturally  protected buildings have been lovingly restored and offer a magnificent background to display the many wines from Spain and worldwide.  An innovative menu has been created to be enjoyed whilst sampling the wines on offer, using local market, seasonal ingredients to produce plates of outstanding taste and quality, from tapas to elaborate dishes to share.

Los Patios de Beatas Vinoteca

On a popular Valentines eve, the Vinoteca was heaving and bustling, but we were professionally greeted by the Manager, and invited to have a glass of wine on the house, whilst browsing the wine selection and absorbing the feel of this unique and historical venuEl Recio Matsu Winee.  Sommeliers are on hand to advise and find a wine to suit any palate.  The tapas sampling area has a backdrop of 100’s of wines and a dramatic wooden paneled ceiling, the dining area has a stunning stained glass ceiling – A very beautiful location.  We relished in tasty delights such as Foie and hazlenut crocanti with a peach coule and Cod and violet potatoes in a coconut and coriander cream sauce.  With our tapas we treated ourselves to a fine wine by the Matsu vineyard.  The faces of grandfather, son and grandson are used on the labels of the wines , with the wine that  reflects each of the men’s personalities in Matsu’s El Pícaro (the rogue), El Recio (the tough) and El Viejo (the old) trilogy of wines.  We chose El Recio, a heady wine with tastes of chocolate, dark fruits and vanilla – Divine 🙂

Wandering back through the maze of streets, full of life late into the night, we headed to our love nest 😉 for a nightcap, and thoughts back over the new tastes and places we had experienced.

Thanks to Victor Garrido from WE LOVE MALAGA, for showing us the sights, and yes WE LOVE MALAGA too 😉