Tag Archives: supperclub

#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

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Last Supper

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My ´Supperclub´has had a balmy summer, travelling to venues and houses of others, but ´Supper on the terrace´where it all began, some three summers ago , holds a strong place in my heart, albeit harder work, not only cooking all day, but my house has to be ship-shape, and the family have to be in Bristol fashion.

As the nights are drawing in, I decided that I would have to have my ´Last Supper´of the season, under the stars, and grapevine, whilst I could still guarantee warm temperatures and no rain.

With my No1 daughter back in Blighty now to study, she is normally my right hand girl, my steadier of nerves , and my entertainer, it was time to rope in my OH who at dinner parties is Host extroidinaire, never an empty glass, and often many a guests found on the sofa the next morn, but at ´Supperclub´front of house is not his forte.  No 1 son was also bribed to pitch in  but  he conveniently broke his big toe at school that afternoon.

Never a dull moment at La Rosilla.

So with a full house booked, prepping began in earnest, tables were laid, cutlery polished, candles lit, jazz tunes on, mojitos were mixed, and guests arrived.

Mountain living in Spain, allows me to use the most wonderful produce, that surprisingly many local eateries don´t celebrate.   Catering also for regular Vegans and veggies, who find the local approach of patatas cooked in pork fat with pork cooked in every conceivable manner the main choice on a menu – lets me offer them a welcome taste bud change, and also gets my creative mind going.

Supper on the Terrace

So what was ´The last supper ´.?

I scoured my overloaded recipe book-case, picking out old favourites, comfort food, dishes packed full of life & flavour, Ottolenghi´s Caramelised Endive & Serrano ham, Cranks´Broad Bean Pilaf & braised carrots with cumin, garlic & saffron to name a few.  Home baked rosemary and walnut rolls were served with a satisfying soup of butternut squash & almonds picked from my trees, and dessert was a sorbet of fresh picked figs  & port (the last off my tree 😦 ) , with a dark chocolate twirl.

Caramelised Endive & Serrano

Light faded, the moon shone, wine flowed and chatter got jovial,

I joined my guests with ´one for the road´and my OH was chief pot washer….well he could have done front of house ; !!

So as the season comes to an end, and the temperature drops, it has to drop soon surely ? I look forward to welcoming guests ´around the Kitchen Table´ for Autumn feasts and winter banquets.

As always La Rosilla – Unique & delicious

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 😉

My two favourite things ..

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Dinner & dancing, two of my favourite things… So to start off the season of my supperclub ‘La Rosilla – Supper on the Terrace’ , I planned ‘Tango on the Terrace’ . Now this year the weather has been all over the place, by this time of year we are almost guaranteed balmy nights of lazy, long suppers, but not this year, and not on my inaugural night.

 

Busy cooking in the kitchen, and shouting orders to ninos to sort plates, cutlery and glasses, writing lists for the OH to prepare..no matter how organised there seems always so much to do at the last-minute. The weather in the meantime, was there on the back of mind, and cooking with fingers and toes crossed, and twitter friends crossing fingers and toes for me two, I kept popping my head out to see, checking ‘eltiempo’ for its hourly updates..and thinking please god, be nice to me.

 

At the 11th hour, we took the gamble and laid our tables for 16 , and my prayers & extremity crossing worked, not balmy and sunny, but just good enough.

 

 

Guests arrived promptly and were served Mojitos, and Empanadas, before sitting down, to their night of feasting and frolics.

Erika & Ken from Casa Media Luna – Tango Holidays entertained our guests beautifully with their graceful dancing, with the mood of dance in the air, my daughter decided to do and impromptu ‘Flamenco’ so quickly swapping her apron for a shawl, and sensible shoes to her dancing shoes, she too added wonderfully to our evening.

 

With the warmth of patio heaters, and a few guests still sipping, we sat down to join them, trouble is when you sit down you don’t want to get back up….3.30 am…WE MUST GET UP 😉