Mediterranean Cuisine
- Thoughts of summer
- Which is the best Jamon?
- Tunisian Sweet Potato Casserole
- Slow Cooking - Fast Food
- Lentils for economical meals
- Bacalao - Salt Cod
- Rain in Spain & Revuelto
- Murcia 5* hotel, luxury spa & golf
- Casa Moro Cookbook
- Persimmons,Khakis or Caquis
Posted by
Rachel L. Webb
Rachel L. Webb
As summer approaches and the kitchen garden starts producing this is a great time to store up recipes to try out.
I'm scanning and collecting recipes for cauliflower (although I'll be doing my favourite curried cauliflower soup - hot weather or not), aubergines and peppers.
My gardens growing well - I've got more in there than ever before and it's exciting. I can literally watch those tiny pea sized tomatoes growing day by day.
The strawberry plants are looking good and the peppers shooting up. Oh for some rain. But the daily watering is very satisfying as a time for contemplation, pulling the odd weed and seeing the phonomenal growth.
Salad days here we come!!
My gardens growing well - I've got more in there than ever before and it's exciting. I can literally watch those tiny pea sized tomatoes growing day by day.
The strawberry plants are looking good and the peppers shooting up. Oh for some rain. But the daily watering is very satisfying as a time for contemplation, pulling the odd weed and seeing the phonomenal growth.
Salad days here we come!!
Posted by
Rachel L. Webb
Rachel L. Webb
If you're against animals being penned up then Jamon is the thing for you. Pigs roaming around snuffling out their food under the Spanish sunshine - what a picture....
Jamon is just so Spanish so seeing pigs out in the open in fields of holm oak trees doing what pigs do best - eating - is a joy.
For what makes a really good jamon see my latest article on Jamon.
http://mediterraneancuisine.suite101.com/article.cfm/spanish_jamon_the_best
For what makes a really good jamon see my latest article on Jamon.
http://mediterraneancuisine.suite101.com/article.cfm/spanish_jamon_the_best
Tunisian Sweet Potato Casserole
Posted by
Rachel L. Webb
Rachel L. Webb
Great recipes come from great cooks and Carolyn Humphries is a great cook, she shares her tips and recipes from soups to desserts all in a slow-cooker - in this series.
It's posted a recipe from Slow Cooking from Around the Mediterranean, have a look here
http://mediterraneancuisine.suite101.com/article.cfm/tunisian_sweet_potato_casserole
This is just one of the great recipes is this slow cooking series, great books for seasoned slow cooker users or inexperienced but keen like me!
This recipe is reproduced with kind permission from Carolyn Humphries and Foulsham books.
http://mediterraneancuisine.suite101.com/article.cfm/tunisian_sweet_potato_casserole
This is just one of the great recipes is this slow cooking series, great books for seasoned slow cooker users or inexperienced but keen like me!
This recipe is reproduced with kind permission from Carolyn Humphries and Foulsham books.
Posted by
Rachel L. Webb
Rachel L. Webb
The new fast food is here, it's healthy, prepared at home by you and slow cooked!
If you've never used a slow cooker, you've got one in the back of a cupboard somewhere or you're a slow cooking expert this new book I've been pouring over has something for you.
Slow Cooking from around the Mediterranean by Carolyn Humphries is a smashing crash course for beginner and even an eye opener for experts (I'm presuming here, as I'm definately no expert).
From starters to sweets Humphries has obviously put a slow cooker or two through its paces.
See my review of Slow Cooking and watch out for a recipe or two from the book.
Slow Cooking from around the Mediterranean by Carolyn Humphries is a smashing crash course for beginner and even an eye opener for experts (I'm presuming here, as I'm definately no expert).
From starters to sweets Humphries has obviously put a slow cooker or two through its paces.
See my review of Slow Cooking and watch out for a recipe or two from the book.
Posted by
Rachel L. Webb
Rachel L. Webb
I love lentils - although I wouldn't want to eat them all that often!
I love lentils - not because I really enjoy eating them but because they are a fantastic cheap and quick ingredient that every store cupboard should have.
You can add a few lentils to almost any stew to add that bit more bulk or nutrition, or make an entire dish based on lentils.
My favourite of the moment is Spicy Moroccan Lentil Soup that is stiil a hit with my eldest son and hubby or what about a hearty Spanish Spicy Sausage and Lentils winter warmer.
Lentils can help that budget stretch a bit further and fill hungry bodies with a protein-rich meat alternative.
You can add a few lentils to almost any stew to add that bit more bulk or nutrition, or make an entire dish based on lentils.
My favourite of the moment is Spicy Moroccan Lentil Soup that is stiil a hit with my eldest son and hubby or what about a hearty Spanish Spicy Sausage and Lentils winter warmer.
Lentils can help that budget stretch a bit further and fill hungry bodies with a protein-rich meat alternative.
Posted by
Rachel L. Webb
Rachel L. Webb
Bacalao is still as popular as ever and with no need for it to be stored in a freezer or fridge it's a good store cupboard item. It needs at least 24 hours to soak.
Bacalao is a relly versatile food to have in your store cupboard, but it is no way a last minute quick dish to prepare. For best results it must be soaked between 24-48 hours and the water should be changed at least three times.
To soak the bacalao
Put the pieces of fish into a container with the skin side down.
Completely cover with cold water.
Place it somewhere cold, preferably the fridge, changing the water at least thrice.
Leave it for a minimum of 24 hours before a final wash and using.
Use it to make bacalao al pil-pil, croquetas, tortillas, albondigas, bacalao in salsa verde, breadcrumb or batter it - all are delicious and nutrious.
Some bacalao recipes will be posted soon.
To soak the bacalao
Put the pieces of fish into a container with the skin side down.
Completely cover with cold water.
Place it somewhere cold, preferably the fridge, changing the water at least thrice.
Leave it for a minimum of 24 hours before a final wash and using.
Use it to make bacalao al pil-pil, croquetas, tortillas, albondigas, bacalao in salsa verde, breadcrumb or batter it - all are delicious and nutrious.
Some bacalao recipes will be posted soon.
Posted by
Rachel L. Webb
Rachel L. Webb
Rainalso falls in the mountains, in fact anywhere the cloud covers the rain tends to go!
The rain is here, and welcome. The winter has been pretty dry, the reservoirs far too low and the gardens crying out for refreshing rain.
The olive harvest isn't over yet but it's good for those trees that have been picked to have a soaking ready for the flowering season in May. It's not so good for the olives that are still on the tree as many will be knocked off, and if we get a lot of rain, may be lost in mud.
The bit I'm excited about is that the wild asparaus will shoot up everywhere, it was just waiting for the rain, and so was I.
A few days of rain, followed by some sunshine and I'll be walking home with bunches of wild asparagus Esparragos Salvaje in my clutches - I can't wait.
My favourite way of using them is to make a revuelto which is a dish of mixed vegetables may bewith some leftover prawns or bits of chorizo or chicken. It's a great little supper dish for using up bits or starting from scratch.
Cover the base of your frying pan generously with olive oil, when hot, fry 1 clove of crushed garlic, add the leftover bits or asparagus, green beans etc. which have been blanched. Break one egg per person into a small bowl, season and whisk, add it to the frying pan with some choppped parsley and cook gently until the egg is almost cooked.
Serve on toast. The eggs carry on cooking so turn off the heat when they are slightly underdone so that they remain moist.
The olive harvest isn't over yet but it's good for those trees that have been picked to have a soaking ready for the flowering season in May. It's not so good for the olives that are still on the tree as many will be knocked off, and if we get a lot of rain, may be lost in mud.
The bit I'm excited about is that the wild asparaus will shoot up everywhere, it was just waiting for the rain, and so was I.
A few days of rain, followed by some sunshine and I'll be walking home with bunches of wild asparagus Esparragos Salvaje in my clutches - I can't wait.
My favourite way of using them is to make a revuelto which is a dish of mixed vegetables may bewith some leftover prawns or bits of chorizo or chicken. It's a great little supper dish for using up bits or starting from scratch.
Cover the base of your frying pan generously with olive oil, when hot, fry 1 clove of crushed garlic, add the leftover bits or asparagus, green beans etc. which have been blanched. Break one egg per person into a small bowl, season and whisk, add it to the frying pan with some choppped parsley and cook gently until the egg is almost cooked.
Serve on toast. The eggs carry on cooking so turn off the heat when they are slightly underdone so that they remain moist.
Murcia 5* hotel, luxury spa & golf
Posted by
Rachel L. Webb
Rachel L. Webb
After a brief two night escape to the warmer climes of sunny Murcia, luxury hotels, spa treatments and fantastic food I'm a new person.
I headed south one sunny but very chilly morning towards the warmest spot not only in Spain but in Europe. My destination? The 5* Intercontinental Hotel Mar Menor Golf Resort & Spa. I didn't play golf, but I did try the signature treatment from Espa the luxurious international spa chain found within the Intercontinental Resort.
If you like to be pampered and your other half likes to play golf then I don't have a higher reccomendation than the spot that offers over 300 days of sunshine a year.
The hotel is in the premium but not-in-your-face luxury market and has a gym, indoor and outdoor pool as well as the gym.
And as for restaurants - well tons of choice, unfortunately I didn't stay long enough for the Aqua restaurant to finish it's winter break but the I certainly managed to try a sample of the Nomad Restaurant serving it's Mediterranean Cuisine menu.
Would I go back? Oh yes, but I'm afraid it would have to be when the Aqua Restaurant with it's 4-fork rated Modern Spanish Cuisine menu and a water list of 111 choices of bottled water from around the world. - Can't wait.
Murcia - home of the sun - article.
If you like to be pampered and your other half likes to play golf then I don't have a higher reccomendation than the spot that offers over 300 days of sunshine a year.
The hotel is in the premium but not-in-your-face luxury market and has a gym, indoor and outdoor pool as well as the gym.
And as for restaurants - well tons of choice, unfortunately I didn't stay long enough for the Aqua restaurant to finish it's winter break but the I certainly managed to try a sample of the Nomad Restaurant serving it's Mediterranean Cuisine menu.
Would I go back? Oh yes, but I'm afraid it would have to be when the Aqua Restaurant with it's 4-fork rated Modern Spanish Cuisine menu and a water list of 111 choices of bottled water from around the world. - Can't wait.
Murcia - home of the sun - article.
Posted by
Rachel L. Webb
Rachel L. Webb
I really love the style of Sam and Sam Clark being able to relate to where their base is in Spain and the delight of neighbours sharing their recipes - fantastic fun.
I've a new recipe book and it's really good. Casa Moro the second cookbook by Sam and Sam Clark arrived today.
I love the simplicity of their books, it's not bright and glossy with shimmering photo's it's down to earth, practical and understated like their recipes.
Before I made it to the end of the book I'd started one of their recipes - Empanadillas which are like little pasties of a mixture between bread and pastry.
The filling I chose was of sardines with red and green peppers, I made them really small just a mouthful as a finger tapas and they were really good.
When I've got through the book in a little more detail I shall write a review - but I know already it's a good one!
I've done it - my review is here http://mediterraneancuisine.suite101.com/article.cfm/casa_moro_cookbook_review
No that doesn't mean I've tried every recipe - yet. Although I do intend to, and this is the first cookery book I've said that about.
Why not tell me about your favourite cookbook - join in the discussion here http://mediterraneancuisine.suite101.com/discussion.cfm/8790
I love the simplicity of their books, it's not bright and glossy with shimmering photo's it's down to earth, practical and understated like their recipes.
Before I made it to the end of the book I'd started one of their recipes - Empanadillas which are like little pasties of a mixture between bread and pastry.
The filling I chose was of sardines with red and green peppers, I made them really small just a mouthful as a finger tapas and they were really good.
When I've got through the book in a little more detail I shall write a review - but I know already it's a good one!
I've done it - my review is here http://mediterraneancuisine.suite101.com/article.cfm/casa_moro_cookbook_review
No that doesn't mean I've tried every recipe - yet. Although I do intend to, and this is the first cookery book I've said that about.
Why not tell me about your favourite cookbook - join in the discussion here http://mediterraneancuisine.suite101.com/discussion.cfm/8790
Posted by
Rachel L. Webb
Rachel L. Webb
Persimmons, also called Sharon Fruit, abound at this time of year but what can you do with them?
The days of winter of here, my favourite tree at this time of year has to be the persimmon or caqui as it's called in Spain.
Caquis go from orange to a deep-reddy orange when ripe, they are the only colour on an otherwise bear and lifeless looking tree, and the fruit look very much like an orange tomato.
They also have some other comon names such as Oriental Persimmon, Japanese Persimmon and Kaki.
Caquis grow best in areas where there are moderate winters and mild summers.
What to do with Caquis?
My neighbours literally eat them out of their hands. They cut open the top, hold the fruit in the palm of one hand and scoop the flesh out with a teaspoon. - That didn't work for me!
Caqui Jam is more my style, try this easy recipe
Push the fruit pulp through a sieve.
Put the pulp, lemon juice and pectin in a pan, bring to the boil without stirring, leave to boil for 4 minutes.
Remove from the heat and stir to cool, skim off any residue on the surface.
Spoon into sterilized jars and seal.
Makes about 8 jam jars full.
Drying Caquis
Caquis go from orange to a deep-reddy orange when ripe, they are the only colour on an otherwise bear and lifeless looking tree, and the fruit look very much like an orange tomato.
They also have some other comon names such as Oriental Persimmon, Japanese Persimmon and Kaki.
Caquis grow best in areas where there are moderate winters and mild summers.
What to do with Caquis?
My neighbours literally eat them out of their hands. They cut open the top, hold the fruit in the palm of one hand and scoop the flesh out with a teaspoon. - That didn't work for me!
Caqui Jam is more my style, try this easy recipe
- 8 Ripe persimmons (medium to large)
- 1/4 c Lemon juice
- 1 3/4 oz Powdered pectin
- 6 c Sugar
Push the fruit pulp through a sieve.
Put the pulp, lemon juice and pectin in a pan, bring to the boil without stirring, leave to boil for 4 minutes.
Remove from the heat and stir to cool, skim off any residue on the surface.
Spoon into sterilized jars and seal.
Makes about 8 jam jars full.
Drying Caquis
- Cauqis can be dried easily.
- Choose fully coloured but hard Caquis.
- Harvest the fruit with a Little bit of branch still attached to the stem, for tying.
- Break off the calyx leaves and peel the fruit.
- Try a piece of string around the stem and branch of each fruit and tie onto a pole.
- Place in dry and well-aired spot.
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