Cook from the books !

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Looking back over my year, I decided to give myself a pat on the back, I’ve finally managed to live my life surrounded by food and drink, and still loose 4 1/2 stone, thanks to the 5:2 . I know the way of eating has it’s opponents, not for everybody, but for me it’s worked and I love it. I’ve had my cake and eat it and my vino and drank it 😉

So now thinking of resolutions, things I’d like to achieve, goals for the year ahead.  As my ‘Bio’ states I am commonly known as a cook book whore, I can’t live without them, recipe books of every cuisine, gathered over the years, they are my comfort blanket.  I have a confession, I have so many I’ve never cooked from, all read many times from cover to cover but still full of dishes never created, by me that is.

My challenge to myself…..

Inspired by the film Julie & Julia, when an American journalist takes on the challenge to create the 524 dishes of the legendary Julia Childs, from Mastering the art of french cooking in 365 and blog about them.

My challenge not so extreme, but hopefully something that I will get a great deal from, the family will enjoy and I can say to my OH of course I need more cook books 😉

So I am going to choose a book a week from my collection, choose a lucky dip recipe and expand my repertoire.  I will then blog about it with my thoughts and findings and rate each dish out of 10, for taste, ease and likely hood of me creating it again.

#cookfromthebooks cooking challenge 2014

Bring on my #cookfromthebooks challenge………..watch this space.

Animal magic !

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We’ve always been surrounded by animals, and over the years since living on the mountain we have experienced many different kinds, birds, pigs, goats, ducks, hens, dogs & cats. They all add to the lifestyle of mountain madness, but we love it 🙂

One of the saddening things in Spain, is the amount of abandoned animals or unwanted pets, often a country without the same thoughts as ourselves towards pets and our four legged friends.

Locally there are several extremely hardworking charities, trying to make a huge difference by offering foster care, veterinary care and forever homes for these poor animals.  Axarquia Animal Rescue was set-up a few years back for this such cause and many people work tirelessly to give a little hope, get waggy tails back & purring pussycats .

Axarquia Animal Rescue

We’ve rescued many cats over the years here, and our delightful and characterful Water Dog ‘Rizo’ , who has a penchant for gather items that don’t belong to her into bed.  Slippers, socks, wellies and this morning an empty plastic ‘Cruzcampo’ bottle, suppose she thought after the Christmas excesses if you can’t beat’em, join’em ;).

Many of the ‘Foster Volunteers’ of the AAR were full to bursting, or needing time off to visit families and friends over the festive period, so we decided to give them a helping hand.  ‘Red’ a rescued and abandoned dog, needed a warm bed a friendly family, until a Forever home was found, so he came to stay at La Rosilla, only for 10 days though because the committee again pulled out all the stops, and Reds luck had changed and he was off to a life in new climes and to his new family in Germany.  So just a stop gap was needed, a little time and breathing space.

Red the Rescue dog.

‘RED’

Now we have ‘Fanny’ who we have taken in, from a kind local man, who just can’t cope anymore with all his animals .  Fanny was living in a goat pen, with yes goats of course, and 15 other hunting dogs, needless to say this was all too much for her.  She needed some TLC a lap to lie on, vetinary care and a chance to feel big for her boots, she’s coming along nicely 😉

Fanny the recue dog.

‘FANNY’

Next to join our menagerie is ‘Tikka’ a 20 year old pony on loan from our friend.  A chance for my youngest daughter to learn the ropes of Horse-care, not just the glory of going riding.  Tikka, has a HUGE personality, feisty I think would be a good description, so she really is putting us through our paces !!! fortunately in the paddock, she is calm and fun, and Nell is enjoying grooming, plaiting, feeding and even mucking out.  Our daily treks our eventful, we’re still to prove to her ‘Tikka’ that is we’re the bosses….in fact she suits Nell’s personality to a tee !

So our family to date : Mum, Dad, 3 baby Drake’s (our kids) , Spencer the English Springer Spaniel, Rizo the Water Dog, Baba ganoush our tabby, Fanny the Yorkshire Terrier, Rocket the roof cat (doesn’t like being inside, has a handmade house on the roof), 4 hens & 1 pony.

So the entertaining and hospitality at La Rosilla over the festive season has been extended, busy, hectic but full of memory moments.  Us humans did well too, of course indulging, making merry and not forgetting dancing on the tables, that goes without saying.

If you think you could offer an animal a foster or forever home, or spare a few pennies to help in their continued care, it would be most appreciated. You don;t have to be living in Spain to help. Please click here.

 

 

Family traditions.

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When I moved into my first brand new starter home with my soon to be husband 20 years ago, I was so excited about having our very own Christmas tree, in our little lounge.  Like everything else in the house it was new and modern, and I wanted my tree to match, minimalist to the max, just white lights and white ribbons, how very then 😉

My tastes soon changed as we moved to a much larger old Georgian house, and our family expanded, we wanted to create a family tradition that would evoke memories, be fun and show our personalities over the years.

So each year, each of us chooses a new tree decoration, nobody is allowed to comment on each others choices, sometimes very hard for me 😉 and from over the years we now have an eclectic tree, full of colour and happy and joyful memories.

Christmas decorations at La Rosilla

This years choices, animals playing a heavy part !

My OH always seems to choose animals, we’ve had a  bear, owl, squirrel and even a gheko, I’m sure he chooses them just to wind me up !  Mine are normally pink and sparkly or food related or hand crafted.  One of my favourites was for the year of a 3rd daughters 1st Christmas, a friend made a papier mache baby wrapped in swaddling.

Supper is always bubbling away  as we busily deck the halls, a hearty one pot wonder ready to be enjoyed, when our home is twinkling in all it’s glory.  It’s amazing as we decorate the tree, singing carols and we find each ornament how we can remember the year and what we were doing, a wonderful tradition, that I hope my children will continue with theirs.

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What’s your tipple ?

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Being jumped on at the crack of dawn, that late if we’re lucky, by the children on Christmas Morn, the passing of the yard arm seems an age away.  A little snifter, early doors helps get the day off to fine fettle.

In passed years, we would quaff a Mimosa or Bellini, but after a stint at The Good Food Show last year, the morning tipple to get you over the day and night before was a healthy, vitamin providing, head clearing and oomph giving Bloody Mary, and know I’m hooked.  Not everyday day hooked I hasten to add ! but on special occasions, don’t mind if I do 🙂

Bloody Mary

Salud, good health and bottoms up !

Here’s how to create it !

In a large jug fill it 1/3 full of Vodka

add 2/3 of Tomato Juice

Add a good dash of Tabasco & Worcestershire Sauce

Season with pepper & celery salt

Stir well.

Pour into large glasses over ice, add a stick of celery and a slice of lemon.

After a full festive morning of activities, and whilst I happily potter in my kitchen, ‘I know my place 😉 preparing the days feast I’ll then add to my 5 a day intake with a Pom Punch or Pom Royale, both with freshly squeezed pomegranate juice.

  • For the Pom Punch – Squeeze the juice of 1 orange & one pomegranate, reserving a few seeds for decoration pour into a glass of crushed ice and top up with vodka and add a sprig of mint.
Pom Punch

Pom Punch

  • For the Pom Royale, In a champagne flute add your freshly squeezed Pom juice and top up with Cava or Champers.

Well that’s got me through to lunch time, what to sip next ?

 

Talk non-stop, ‘No problema’

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One thing I’m known for is having a great deal to say , so when I saw an advertisement for English speaking folk were wanted to share their language, knowledge & traditions with a group of Spanish teachers wanting to improve their English for their students, I thought, this is me, this is my turn to give a little back .

I applied to DIVERBO , a company based in Madrid that organises immersion language courses and thought no more of it.  A couple of weeks later I was ‘IN’ and planning for my trip commenced.  Now those with family, animals and businesses will know that taking a week out, calls for some military operation tactics, extreme organisational skills and then at the 11th hour a ‘oh what the hell’ approach.  So timetables and to do lists were prepared for the family, bags packed with plenty of warm clothes, I was swapping one mountain view for another albeit much higher up and much colder.

I was quite anxious, not knowing really what to expect, but prior to departure the  comradery started with emails to and from volunteers, this eased my nerves. I was to meet up with another lady on her travels to share our journey up Cazorla Jaen.  Our journey flew by, I’m not sure we even drew breathe, I was in good company 😉

Stopping en-route for the must have Spanish breakfast ‘Pitufu Catalana’ and Cafe con leche, I was approached by an elderly gentleman, with map in hand, speaking in English ‘I don’t suppose you’re on your way to Pueblo Ingles ?’ and here we met the wonderful Henry, who too was on his inaugural adventure with Diverbo and at the tender age of 81, hats off to him !

The most beautiful journey was enjoyed with spectacular scenery of vast planes, snow capped mountains and forest clad hills.  Driving through the National park, Coto de Valle our lodgings came into view.  A comfy, warm hotel, peacefully situated in stunning grounds, fountains with icicles, persimmons and madrona berries, hanging like baubles and  our home for the next week.ice

We went straight to lunch, where a plentiful array of tapas and welcoming red wine awaited and for me the biggest surprise.  I was greeted by a lady who said ‘Lynsey ?’ me ‘Yes’, ‘ What was your maiden name ?’ , a tad direct I thought ‘ Spencer’ I replied ‘ Well I’m Wendy Warner’ …Speechless already and I’d only just arrived.  wendy and me

Wendy & I were great friends growing  up in our rural village in England going to Nursery, Infant & Juniors together , spending long summer holidays on our bikes, roller-blades and hanging out.  Here we were, 30 years later, in the middle of nowhere and sharing a room !!!  The fun started here 😉

Our first evening we were all introduced to each other, the brave Spanish teachers as nervous as us, the other volunteers from all corners of the globe and after a few ice breaker games , the friendships started.

The week progressed FULL ON, this is not for the introvert ! One to one discussions, group activities, theatre, games, quizzes but always TALKING non-stop talking 14-16 hours a day.  We walked and talked, climbed and talked, visited and talked, danced and talked, dined and talked !quemada

Half-way through the week, voice faltering rapidly, exceptionally tired, I do like to burn the candle at both ends, and to my delight so did many of the others, I thought NO no more, I just need to go home. My name’s Lynsey get me outta here ! But then a second wind, the end was in site, and visit to the local town of Cazorla, gave a little respite and the progress of us all was outstanding.

I am still amazed at the level of English our teachers had, their passion to learn, share and get involved.  The desire to return to their classes from Nursery schools to university level with an advanced knowledge and enthusiasm to include English language into their classes as much as possible.cazorla

During the week I was often questioning my own ability of language, I was aware of my pronunciation, my explanations and the complexity of English.

Meal times and social time were a joy, each time changing places and meeting and creating friendships with new people.  Sharing traditions, colloquialisms and all totally in English. Singing, dancing, guitar playing, some talented folks out there ! Those learning or speaking a foreign language will know that  senses of humours are very difficult to gauge, but they got it !

Last morning at Diverbo !

Last morning at Diverbo !

All in all a rewarding, sole searching, exhausting, friend making, voice losing, laughter filled, undeniable unforgettable experience.

And to all my friends from Cazorla, new and old and from all over the world, Thank-you for getting me through it and as we say Until we meet again !

Ruby Pomegranates !

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As every year, I’m always delighted when the first Pomegranate is ready or ‘Granada’ as they are called in Spain.  They hang dripping from the trees on the mountains. some splitting with their over ripeness, giving a sneaky peak to their ruby-red jewel’s inside.

I use them as much as I can when in season, Pom Raita, Pom Punch, Pom Cous Cous , This year I created a lush salad with other fruit  and herbs in season, Poms, watermelon, feta, rockets, nuts and local jamon and olives delish !

Pomiliicious Salad

Pomiliicious Salad

I also went about creating my first Pomegranate Molasses, an ingredient that I use a great deal in Middle Eastern cooking, but surprisingly have never been able to find locally , the results were fabulous.  Now I have the ruby spectacular syrup to take me through the winter months.  I also jarred cute bottles for friends for ‘C’ just can’t say the word yet, I hope they’re not reading !!

POMEGRANATE MOLASSES…HERE’S HOW !

Pomegranates

Gather as many Poms as you can.

 

Slice in half.

Slice in half.

Juice the poms.

Juice the poms.

Pomegranate juice, 20 poms makes about 1.5 litres !!

Pomegranate juice, 20 poms makes about 1.5 litres !!

Put the juice in a pan, with 2 tbs of sugar and a juice of a lemon, bring to the boil and then simmer uncovered to reduce to a thick pouring consistency, then bottle.  Will keep in the fridge for several months.

Bottle of ruby nectar Pomegranate Molasses.

Bottles of ruby nectar
Pomegranate Molasses.

 

 

 

Is it that time already ?

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My blogging has been on a back burner, not that I haven’t had many wonderful things to share and thinking about, but my laptop has died !  The only computer we have now in the house, is the OH’s at the back of the lounge, in a cupboard come office and I just don’t feel at home there.

I have spent many weeks giving my website a facelift, on a makeshift laptop, that after every five minutes lost it’s internet connection, that along with learning  an all new,  wordpress premium theme programme to me, was enough to put me off technology and social media for a while, well apart from FB and Twitter of course !!

So here I am, out of my comfort zone, in the cupboard trying to catch up.

Sunrises in the mountains.

The Autumn had a heady warm start, crazy sunshine filled days have been a joy.  Local visitors and holidaymakers were able to soak up the weather, and the relaxed rural atmosphere of the mountains, and I was lucky enough to cook for many of them in there chosen holiday abodes.  Traditional dishes, with many home-grown and always seasonal ingredients, delivered to the door in hampers ready to for them to enjoy.

As a family we have taken on some new hobbies.  I have bought a new bike, and we have enjoyed coastal cycles all together, stopping for picnic and long beach lunches, and then burning off the calories .  My youngest has finally after years of pestering me, started horse riding and seems a natural, enjoying riding in the mountains and learning all the necessary roles of horsemanship, muck and all ! Familytime together on the coast..

Taking the fitness one step further Zumba and tone has become a weekly class I can’t wait to go to, and I even persuaded my OH to don his dancing shoes and we are learning the Argentine Tango together. We may live rurally on a side of a mountain, but there’s still plenty going on and our life is one new experience to the next .

The vegetable patch has been fruitful, and I’m still overwhelmed with Aubergines,  we are waiting for the next good rains, to rejuvenate the garden and start planting up for the winter months.  The grapefruits, lemons and clementines are growing  riper on the trees and olives almost ready for picking.  Harvest from the La Rosilla patch.

We’ve been working hard on the mountain at La Rosilla, lots of pruning to trees and shrubs, that had grown too big for their boots and were obstructing our to die for view.  New cane roofing on our pergolas and cutting back of climbers, so it’s not so much of a wilderness.

La Rosilla

We treated ourselves to a ‘Firepit’ which has been a delight, since the clocks went back our weekend evenings have been extended outside, around the comfort and warmth of the fire, chestnuts have been roasted and songs, sung until the early hours.

Firepit at La Rosilla

 

Our family was reunited over half term , with our eldest daughter flying home from college in the UK, and Halloween and bonfire festivities were enjoyed on many a night.  Facepaints, back combed hair and masks seemed the norm for the last week or so.  Hearty and cockle warming foods were enjoyed with family and friends, hotpots, cheesy fondue, gluh wein, marshmallow toasting.  Pumpkins everywhere and even a mini ‘Guy’ for the pit .

Halloween at La Rosilla

The Autumnal skies this week have been spectacular, we’ve had wind and sun, and there feels a change in the air.  Winter is around the corner, so it’s time to make the most of the warm  daytime sunshine, before heading in doors for the evenings when the sun fades behind the mountain.  Time to plan for the upcoming season.

Autumn morning at La Rosilla.

 

 

 

 

Wedding bells.

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I was recently chosen to cater for a young Danish couple’s mountain top wedding here in Spain, a location that was close to their hearts from childhood holidays.  They picked me after reading this blog and seeing that my passion for ‘The good life and food’ suited their personalities and way of life, the Bride a top Pastry Chef and Groom Champion Triathlete.  They wanted a menu that would represent the area, the sea ,countryside and the seasons and above all be fresh and home grown. The wedding was  to be filmed (no pressure there then)  for a Danish ‘Fly on the wall’ documentary, that is following the couples life for the next 7 years.

It was an honor to create for them and the location was breathtaking, high up in Tejeda Montes of the Axarquia, with views to the sea, lakes and whitewashed villages beyond.

Vegetables and herbs were picked form the La Rosilla garden, pork was sourced from my local town of Colmenar and sea food from the abundant coast of Malaga.

A spectacular terrace, had a wedding makeover, and was the backdrop to welcome guests with Harpist and flautist, an array of cocktails were sipped with canapes of, Beetroot Gazpacho shots, Bacon wrapped almond stuffed dates and Goats cheese tostados witch caramelized onions.

brideBefore and After Wedding Planning  team fame

The Danish wedding traditions were followed throughout with Speeches and toasts a many.

The wedding supper, was enjoyed under the setting sun, and through the candlelit night.

A taste of Spain, and another memory moment made.

A few new delicious finds.

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It’s always a delight to find somewhere new to eat, that surprises you or exceeds your expectations.  Recently we’ve been fortunate to find two delectable places, both so different to each other, but both that ticked our ‘delicious’ box.

La Maroma, is tucked up high in the mountain village of Canillas de Acietuno, we had a quick pit stop whilst waiting for a delivery driver to turn up …another story.  Thinking we’d just have the obligatory ‘Pitufu Catalana’ ( Crusty bread, serrano & tomato) and coffee , I spied another tables dishes, and had to take a look at the menu.  We were on a short time limit, but were pleasantly surprised by the innovative menu and superb friendly service. We chose a quail salad & Baked brie with figs to share.

We were treated to an amuse bouche, and homemade alioli and fresh bread while we waited.  All tastes were sublime, fresh and in season.  Sitting outside in the Autumn sunshine was beautiful, watching the local tiny market and the comings and goings .  The inside of the restaurant was magnificent too, bright and colourful and housing a gallery for local artists, a great place I can imagine for a fabulous party, or a cosy dinner in the cooler months.

La Maroma

I truly loved the way, La Maroma, with a little imagination and a flair for service offered something divine, and to top it off the bill came, with 2 glasses of cold dry Cava, to say thank-you.

Our next Gastronomic find was Gastrobar Las Perlas in Torre del Mar, searching for somewhere special to dine on my birthday, we came across the Gastrobar, review after excellent review and these were not wrong.  From the moment we booked and then arrived, the professionalism, knowledge and passion was flawless.  Dining with 2 of our children, I love them to try and sample new tastes and flavours, we chose the tasting menu and wow, mind-blowing.  Each dish was served perfectly, and cooking methods and ingredients explained.  Octopus, salmon, Foie, Ostrich,chocolate, dish after dish of impeccable presentation and  molecular inventiveness.

gastrobar las perlas torre

Fresh salmon, vegetables cream, tender mustard salsa and microsalad.

Wine was recommended and served at our chosen temperature, hand-baked tiny bread rolls, and salted butter all added to our gourmet extravaganza.

gastrobar las perlas torre

Pan Artesanal

Gastrobar will now become one of our treasured places, to take and share with family and friends. Perfecto !

Gluts glorious gluts..

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It was a slow start to the vegetable harvest this year’ but eventually nature got going and we have enjoyed a mountain of wonderful fruits and veggies that we are still picking daily as and when we need them, fresh green beans, courgettes, tomatoes and herbs to pep up all kinds of dishes.

The star crop this years has been our Aubergines, which we devour guilty as ‘Berenjenas fritas’ a light battered aubergine slice, drizzled with cane honey, DELISH.  Roasted and whizzed into Baba ganoush, chopped and braised for caponata, but a new dish I’ve created is a mixture of two our our family household favourites, with a few changes here and there, to make it a little healthier on the waistband .

Mousakka and Lasangne turns into LaRosaka *spin on La Rosilla, get it !!

laroska recipe

Larosaka

Ingredients are flexible and quantities adjust according to suit, serves 6 happily with yummy leftovers

  • 1kg Mince beef
  • 2 onions finely chopped
  • 5 carrots chopped
  • 3 cloves garlic chopped
  • Olive oil

In a large pan sauté the carrots, onions and garlic until softened not browned.

Add mince and stir well until browned.

  • 2 bay leaves
  • Sprig fresh thyme
  • Dried oregano

Add herbs and stir

  • Large tin of chopped toms
  • 1 beef stock cube in 300 ml boiling water
  • 250 gramms of chopped mushrooms
  • Glass of red wine

Add Toms, stock and wine, bring up to boil and simmer gently, add lots of salt and freshly ground black pepper.

  • 3 Aubergines sliced lengthways

Place the sliced aubergines on a grill pan and spray with olive oil, grill until browned on both sides about 5 mins.

  • 500ml of semi skimmed milk
  • 1 bay leaf
  • 1 onion chopped in quarters

Put milk, bay leaf and onion in saucepan and simmer gently, for 5 mins then take off heat to let flavours infuse.

  • 3 tbsp of corn flour
  • Milk

Mix cornflour with milk until dissolved.

Remove bay leaf and onion from milk in pan and add cornflour mix, heat gently until sauce thickens.

Set aside.

LAYERING UPTIME

In a large baking dish, put a layer of meat mix, then a layer of aubergines, season and add some more dried oregano, now a layer of white sauce…Repeat.  Finishing with a layer of white sauce.

  • Handful of freshly grated parmesan
  • 1 large tomato thinly sliced

Layer the sliced tomato on top of the white sauce, then sprinkle the whole dish with parmesan.

Bake in a hot oven for 30 mins, until bubbling and golden.  Serve with green salad, or fresh beans and hot crusty bread to mop up the sauce.

You could add, courgettes and peppers to your sauce too, and celery with you carrotts at the beginning..just experiment.