Sep13

Keeping in touch

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It’s great to keep in touch with folks back home.   I don’t know how I would’ve survived without Skype, emails &  along with My Mum’s telephone provider allowing her to call me free for as-long as she wants.  We have a code , 2 rings & she calls me back, maybe far away but only on the end of the phone.   Twitter came along to me, later than most, couldn’t get it at first but then I was hooked.  I’ve passed my obsession over to my Dad now, @bikeral64 , purely of course to keep him up  to date with the techie side of life 😉 but we now communicate in 140 characters or less – short but sweet but we get the message across 😉

Blogging too, has helped on many occasion when, perhaps I need to sit and take a look at what I’ve achieved,  what’s happening around me & what obstacles I have overcome.  Also what delicious meals I have created or eaten, I have shared with friends and now a wider audience, all thanks to technology.

It has been great to be asked to share my experiences with others too , and Midlands Food Bloggers who have created a platform for ‘Foodie’s based in the Midlands area of the U.K , hit home to me.  My area, the home where the other half of my heart lies, and the place where my food & travel life adventures were born…

At a young age, food & travel were always high on my agenda, starting my early working life, in a village pub, waitressing then being promoted to food prep, and then cooking, whilst at college studying Travel & tourism.  This paved the way for my adventures to come. Being fortunate to travel to some far-flung places as a Tour Representative, led hand in hand with trying new cuisines, visiting some of the worlds best restaurants, thus confirming ‘yes’ food was going to pay a major part in my life.

After my travel career, family life started and the story goes on…..

You can read about the next part of my journey from Warwickshire U.K to the mountains of Andalucia, and how my ‘Foodie’ quest has continued.

From Midlands to Andalucia – ‘Journey of a Foodie’ – Courtesy of Midlands Food Bloggers.

From the Midlands to Andalucia – Journey of a foodie

Sep3

Morcilla Love it or Hate it.

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Morcilla / Love it, hate it …

I was never a black pudding kind of a girl when living in Blighty,  but since living in Spain in our rural location, where embutidos / cured meats are a specialty and handmade, full of flavour and natural ingredients, my taste buds have changed.

We were thrown into the deep in end a few years back, when I was trying to create my ‘Good life’  I always fancied being a Barbara not sure OH was too keen on being Tom ! I decided in my wisdom we needed livestock, pigs, goats and hens.  So livestock we had.

After months of feeding our pigs ‘Prada and Boggis’, that was a mistake. Tip no 1 don’t name your animals you’re going to eat.  They out grew their paddock.  I decided to move them on Christmas Day as their present, to their new larger run. That was a comedy show in itself, me glammed up to the nines, after a few cheeky cava’s and a full to bursting tummy, with a family shouting orders, but not taking part, sipping their digestif and enjoying the obligatory post dinner cigar.

After a few falls, expletives and paper crown dislodged, my Giant pigs Prada and Bogis were safely rehomed in their majestic run.

As the months went on, I knew I had to organize the final deed.  My neighbours set to it and a full Spanish ‘Matanza del Cerdo’ was prepared and executed *excuse the term, for us.  Due to the nature of a Matanza, I’ll let those who want to know more click here.

So for months we had pork of all styles and recipes of pork in every conceivable way.  That evening we were presented with armfuls of Morcila, skillfully handmade by the ladies of the village, delicately spiced, and hung to dry.

So now I had to create new recipes for Morcilla.   I also love to convince visitors and friends, that it is delicious.

This is my favourite.

Morcilla & Apple.

Ingredients

1 x Morcilla, cut into 1cm rings.

2 x Granny Smiths apples or tart eating apple. Chopped into bite size pieces

1 x Red onion, finely chopped

Cane honey

Splash of Sherry.

Fresh Parsley.

Method

Pan fry the onion in a little olive oil, when softened add the apple, fry till golden.

 

Add the Morcilla, and brown each ring on each side.

Add a splash of Sherry, bubble for a few mins.

Put into a serving bowl, and drizzle with cane honey, and sprinkle with fresh chopped parsley.

Serve with fresh crusty bread.

My friend Carol Byrne of Further South of Granada blog suggested, pan frying the Morcilla, then topping with blue cheese and bake in the oven until bubbling.  Gracias Carol Nom, Nom x

 

 

 

Sep3

Pipirrana What a lovely name for a salad.

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Pipirrana, what a lovely name for a dish.

When working with my OH at our Golf Academy, many of our members, have heard through the grapevine, or by myself that I’m a little obsessed about food.  Many of the men, are very proud of the culinary skills, and are more than happy to demonstrate to me, and I have no objection, as this results in many delicious lunches prepared for me, in the beautiful alfresco setting at the golf course.

Yesterday was no exception with the lovely ‘Javier’ rustling up his take on ‘Paella’ and the wonderful summer salad.

Pipirrana is a fresh, chopped Spanish salad, and like many Spanish dishes, there are many takes on it.  It basically is ‘Porra” the thick, soupy tomato dip, before it has been blitzed in a blender, with a few personally chosen added ingredients, my favourite being ‘Pulpo’ or crabsticks.

It is a refreshing salad to have on the side of any grilled, barbecued meat or fish dish, or on top of Bruschetta as a canapé.

Pipirrana

Ingredients.

All ingredients should be peeled and finely chopped.

Cucumber

Tomatoes

Onion

Green Pepper

Olive Oil

Balsamic vinegar

Sea salt and Fresh ground black pepper

Toppings

Crabsticks, hard-boiled eggs, pulpo. / Optional

Mix all ingredients in a large bowl; add oil and vinegar to coat and season.

Buen Provecho.

Aug25

It’s nearly over !

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It’s a delight when you’re asked to share some of your ideas, thoughts & ‘Foodie’ love.  So it was a pleasure when fellow ffod & lifestyle blogger, Comida y Vida asked me to write for them.  In fact it stirred me up out of my ‘Summer slumber’ of writing, and made me dust of the cobwebs from my grey matter.

You can read my post here ,

 

The heat and lifestyle of Spanish ‘Verano’ is taking its toll.  I am looking forward to regaining some sort of normality & routine, but until then, 2 more family birthdays to go, with a houseful of teens, about to descend on La Rosilla, for an all night bash, whilst my OH and I try to stay in the shadows, whilst trying to keep some sort of control, but still look hip & happening…Wish me luck.

 

Off to bake 😉

Aug22

Family, frolics, ferias & figs.

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By now at this time of year, I am operating on autopilot. Copious amounts of fun, food, ferias and frolics are starting to pay its toll, not to mention the complete families birthday celebrations to boot. August at La Rosilla is one hectic time.

But just as I think, ‘that’s it no more DETOX please’, another invite, another birthday, another do to plan, pops up.

In between all the revelry, I try and snatch the odd few mins, to take stock, and one of my favourite ways to do this is to indulge in gods on food FIGS straight from the tree. They took their time this year, to be ready and dripping from the tree, or maybe it was just the fact I was waiting, salivating for their ripeness.

Figs matched with some of Andalucia finest other ingredients creates a dish to be proud of, try it I’m sure you’ll agree,

 

Figs, baked with Goats cheese, wrapped in Serrano ham, and drizzled with cana miel.

  •  Take a handful of figs, cut a slit in the top of each, and stuff with a wedge of Goats cheese.
  • Wrap each fig in a slice of Serrano ham.
  • Fit figs snugly in a baking dish.
  • Bake in a hot oven for 15 mins, till oozing and soft.
  • Remove from oven and drizzle with Cane honey.

Savour and enjoy and mop up the juices with crusty bread.

Heaven on a Plate.

 

 

 

 

 

 

Jul25

Summer roasted peppers.

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Easy Summer dishes, are what I love, using fresh home-grown ingredients where possible .

Here’s a favorite of mine for you, can be enjoyed as a side dish to accompany fish or barbied meat or simply , I like it for lunch, with a hunk of homemade bread, to mop up the Juices and a chilled Fino to sip.

Summer Roasted Peppers

Serves 4

2 Large red peppers, cut in half through the stalk.

4 ripe Tomatoes, cut in quarters.

1 fat clove of garlic

Olive Oil

Fresh herbs ( I use Rosemary or dried oregano that I dry myself)

Anchovy Fillets.

Method

Oil a baking dish, and lay the peppers in it.

Drizzle the inside of the peppers with Oil, season with Salt & pepper, and put in each some slithers of garlic.

Stuff the peppers with the tomatoes.

Drizzle with more oil, S & P, and sprinkle with herbs.

Top with anchovy fillets.

Bake in a hot oven for 25 mins, till tender and oozing.

Other ideas, not too keen on anchovies, top with Goats Cheese, or once out of the oven, shavings of Parmesan..Delish to0.

 

 Buen Provecho.

Jul25

Have tent will travel !

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In need of a rest, a break, some time out…I was looking forward to a holiday, all be it just for 3 nights, but camping..I thought I could do without. So much to pack, I have to have everything including the kitchen sink, and the arduous task of packing up the ‘Bogey’ our big green van, no not named after what you think, but after a golfing score..OH is a Golf Pro 😉 In 36 degrees of heat, was draining me already.

But pack we did, up early we got..on our way we went.

A new part of Andalucia for us to discover – Cabo de Gata, so Almeria was our destination. A journey of a 4 hours, took us through the flat planes of Almeria, and mile after mile of giant greenhouses, was the only landscape to be seen, apparently I’m informed you can see these greenhouses from outer space !!

Thinking at this stage. This wasn’t the type of view I had planned, I was getting a little anxious, fortunately all 3 kids were flat out asleep, so the groans of ,I prefer Tarifa, were not heard.

But as we took our exit from the Autopista, into the National Park area of Cabo de Gata, its lunaresque landscape, rocky coves and beautiful beaches put a smile on our faces.

We’d chosen the little seaside town of Las Negras, and it’s beach-side Campsite La Caleta, we were not disappointed, location,location, location enough said.

Right on a fabulous rocky and sandy cove, with the clearest , warmest sea, a pool for the non beaching lover of the family (my OH) , and a restaurant with delicious home-cooked menu, for nights after the sun had set. 

Giant mussels, Rabbit cooked in garlic,  Dauphinoise potatoes, and oozing chocolate fondant , my type of camping restaurant which ticked all my ‘Foodie’ boxes.

Snorkelling, surfing, reading, early morning mountain hiking, coastal exploring, friends made..all crammed into 3 glorious days.

A couple of pointers we need a large plot, with our 3 bed-roomed detached 😉 and we need to make note of where the sun will come up and set…that sun beat down on us, from early in the morning, and we would stumble out of the tent when it rose, like 5 turkeys in a Roasting bag. Also remembering the kitchen sink was all good and well, but a table too would be good, that we had forgotten…in our attempts to leave on time.

 

Hasta Pronto Las Negras – Vamos a Volver 🙂

Jul10

Under the Stars.

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My first Private Dining event went fabulously last night. I was booked to cook for 14 Australians, who were staying in the most wonderful villa, this was their welcome meal, and only a couple of the party knew, so was a great surprise for all the others.

They were the most lovely family, who had traveled from all over the globe for a re-union, and I was to tempt them with local delights & flavours, whilst they soaked up the atmosphere and charm

It was a pleasure to cook in such a divine location, even the sweltering heat, didn’t dampen my brow !

I welcomed them with a selection of Embutidos, cured meats, salamis, chorizos, jamon, lomo & salchichon, all made in my local town of Colmenar, together with a cheese platter, of goats cheese with a rosemary and thyme crust, the delightful Spanish manchego and a sheep’s cheese with paprika.

Home cured olives, and warm herb & hazelnut bread accompanied the beginning of their feast.

They had chosen a selection of starters, then a giant paella to share.

My daughter entertained with a beautiful flamenco dance and all regalia, and was given a standing ovation.

Supper was finished under the stars, Fruit platter and chocolate fondue & Limoncello drizzle Cake, and with children moonlight dipping in the pool to keep cool.

I love how the joy of food, brings folks together, creates memory moments, full bellies & and the taste of things to come ……

Jun21

The girls are back in town ;)

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When we arrived on our mountain 7 years ago, one of the first things on our plan was to have chickens, roaming free, chirping and pecking and supplying us with lovely fresh eggs.

So on my Dad’s first visit over, just some 2 weeks after we moved in..we put him to work, he’s very handy, if he has the right tools 😉 ..So scouring the neighborhood, for scrap wood, broken pallets etc, and few days toiling under the hot sun, being regularly refreshed with a cold beer. Our grandiose chicken house was born.

Now the hens arrived, after a few days settling in their house, we let them out..they were in heaven…and so were the local ‘campo’ dogs…:(

So then a large Chicken run had to be made, now we have plenty of land, so that was no problem, but we needed a regular water supply, and fencing and shade. Job done.

So over the next few years , we were blessed with eggs. We even incubated eggs form the U.K that traveled over land 1500 miles with good old Dad ( Now named chicken Grandad), in his car, with Incubator, ready to be watched eagerly, hourly, daily by my 3 children until they started pipping, and our baby chicks were born. With my son, even keeping night vigil watch, eager for the first sign of a tiny beak.

We had a few losses, and gained a few wins, with Ducks being rescued and taking up residence too at La Rosilla, we kept the local community Egg Bound, as my son, traveled with Go-kart and hand made trailer (made again with scrap wood) , selling the daily lay.

Then one very sad, and chilly morning..MR FOX made a visit and ate the heads off everyone. A sad and devastating sight.

So for a few years, we’ve been chicken free…But I’m glad to say

 ‘The girls are back in town’…..

 

 

Out for lunch at a friends house last week, and after a few Vinos 😉 the children had been to visit, ‘Juan the man’ , a local very Andaluz Spanish man who re- homes all manor of animals, in quite poor conditions, but looks after them to the best of his ability . “Mum ,Mum” they shouted “Juan the man has chickens for us.”..So off I go, to collect my birds, huddled into bags, we quickly sped home, and introduced the girls into their new home in the dark…

5.15 am the next morning we were rudely awoken by not 1 but 2 cockerels …that’ll teach me to make spontaneous ‘merry ;)’ choices.

They are not laying yet, they must just be enjoying a holiday, with lush vegetation, shade, fresh water and organic food..

 But come on girls lay a little egg for me …

 

 

Jun12

Food glorious food !

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Wow what a week, I’ve been submerged, in recipes, ingredients, cooking, creating , picking, delivering, & entertaining .

My La Rosilla season has started with a BOOM 🙂

Visitors to the region, staying in charming villas & guests arriving late in the day ordered my service of ‘Holiday Dining’ so each day I have been preparing sumptuous fayre, and had the pleasure in the evenings to deliver to waiting, expectant hungry folk.

Fortunately my veggie patch hard work, is paying off, and daily it is providing lovely treats..this week I incorporated my pickings into some great dishes, Moroccan Vegetable tagine, with courgettes & yellow & green beans from the garden,Thai vegetable curries & herb salads, with parsley, mint, coriander and nasturtiums.

 

Along with tasty savouries, my cake making and decorating skills were put to test, with 4 ladies arriving for a ‘Girly’ break, celebrating a birthday. So I thought chocolate..a girl can’t have enough chocolate 😉

 

I finished my ‘foodie’ week last night, with a ‘ladies night’ supperclub. My day was sent to test me…toilet broke, (OH not home to fix) , which meant guests would have to use my bathroom..something else to clean :/, remembered I was collecting all my guests, to allow them to partake in a tipple or two, OMG car to clean too….:/

This time it was a balmy night, once everything was prepared, flowers picked, tables laid, bread warming in the oven, champers chilling, I jumped in my MPV to collect my diners.

On return, they sat sipping Kir Royale, and enjoyed canapes of Moroccan Courgette Puree, herb hummus, and stuffed piquant peppers….

 

 OH NO A POWER CUT

Cooking on only electric, this was going to be a challenge…SERVE MORE WINE.

 Breathe, keep calm …

Fortunately, 15 mins later, my luz (electric) came back to life…

The ladies made their way up to the terrace, for their Supper , mozzarella & pesto pancake pockets, Prawn Thai Curry & to finish, Walnut and banana loaf and choccie sauce.

 

The bathroom problem proved a success, with all ladies returning to the table after spending a penny, saying ‘oh you have to go to the loo…the bedroom is lush !’

The joys of a home restaurant……