Must get round to doing that, must make a to do list, focus, focus, focus… but life has got in the way.
A hectic life I’m sure many of us have to deal with, a juggling act of family, work, food and friends.
Well the past few weeks at La Rosilla, have been just like this, opportunities, set-backs, entertaining, taxiing, hosting and of course cooking & eating…now that is my favourite part.
The weather also has been a bonus, but sometimes can lead you astray, with little 5 minute sit downs, lasting longer than ought , when you sit and stare at the wonders of clear turquoise skies, swallows, dipping and diving, bees busy with their business, with wonderful sunshine, and temperatures to rival summer days.
Outside cooking & entertaining becomes front of mind, and weather forecasts are studied regularly, to check for unwanted showers.
Fresh ingredients from the garden are enjoyed, and flowers in abundance are picked to adorn the home, and create a cheery feel of Spring and summer to come.
Since moving to Spain, I’ve been fortunate to learn how to cook, Paellas and Arrozs of many different flavours, and I find these dishes are a great way to feed an army of people, economically, healthily and heartily, with a real taste of Spain.
During the last few weeks, I have cooked Paella for 50 french and Spanish students, whilst they were enjoying a day in the Campo (Countryside) playing traditional family games. In this paella I used pork and green beans, delish ! A few hours to prepare, and devoured in minutes…well I suppose that’s the sign of tasty grub.
My second Arroz, was made in a more leisurely way, whilst entertaining friends from Familyinspain , its a great social way to cook, as long as your ingredients are all prepared before hand, they are just added one by one, you can enjoy the odd vino or fino, whilst chatting and cooking, with guests looking on. If you’d like to learn to cook Paella or arroz, that’s “No problema“. This time I chose, a wild mushroom and chicken arroz, garnished with steamed asparagus.
The first broad beans of the season, are ready to be podded. My children enjoy sitting in the sun with a bowl and pod away. I love to serve them as an appetizer in a broad bean and fresh pea dip, delicious spread on warm bruchetta.
BROAD BEAN AND PEA DIP.
A big handful of podded fresh broad beans.
A small handful of podded fresh peas or defrosted frozen peas,
Juice and zest of 1 lemon.
1 clove of garlic, chopped.
Good glug of olive oil.
A handful of freshly grated Parmesan.
A 5 mint leaves chopped finely
Sea Salt and fresh ground black pepper to taste.
- With a blender, whizz, peas, beans, lemons juice, olive oil and garlic.
- Stir in Parmesan, mint and seasoning.
- Serve, with crudites, warm pittas or piled on bruchetta.
A real taste of Spring flavours.