Mediterranean Cuisine
- Paella on the BBQ
- The Deep
- Summer Soup
- Mediterranean Escapes
- Thoughts of summer
- Which is the best Jamon?
- Tunisian Sweet Potato Casserole
- Slow Cooking - Fast Food
- Lentils for economical meals
- Bacalao - Salt Cod
Posted by
Rachel L. Webb
Rachel L. Webb
For a great side dish make a vegetarian paella on one barbeque and cook your meat on another.
Making paella on a bbq is a great fun way to try this classic dish - it's not difficult, really filling and an impressive sight if you've a proper paella pan.
Here is the latest Paella Recipe Spanish Vegatarian Paella
Here is the latest Paella Recipe Spanish Vegatarian Paella
Posted by
Rachel L. Webb
Rachel L. Webb
Marine life, baby seahorses and sharks what more could you want on a day trip in Yorkshire.
For a deep experience this summer without getting wet, check out Europe's deepest under water viewing tunnel.
Mingle with sharks and fish - try out the slime chamber and hands on interactive displays.
Where to take the kids this summer? Underwater the The Deep, the worlds only subquarium!
Mingle with sharks and fish - try out the slime chamber and hands on interactive displays.
Where to take the kids this summer? Underwater the The Deep, the worlds only subquarium!
Posted by
Rachel L. Webb
Rachel L. Webb
Full of vitamins the famous gazpacho is more worthy than using up the summer glut of tomatoes and cucumbers.
As the weather finally breaks into summer take a healthy boost - the traditional Spanish Gazpacho Soup is a tasty way to help combat stress.
See the article and recipe here.
http://spanish-food.suite101.com/article.cfm/eat_your_way_to_less_stress
See the article and recipe here.
http://spanish-food.suite101.com/article.cfm/eat_your_way_to_less_stress
Posted by
Rachel L. Webb
Rachel L. Webb
Maybe you won't make the Mediterranean this year, but take a tour through the pages of this lovely cookbook and you'll be transported.
Mediterranean Escapes by Rick Stein is a beautiful book in more ways than one.
I've discovered, not only the man himself but the nooks and crannies of his travels which he brought vividly to life.
And then there's the wonderful recipes - a great all in one book.
Take a trip - to the Med or read my review of this recent addition to my ever grwoing library of cookbooks.
I've discovered, not only the man himself but the nooks and crannies of his travels which he brought vividly to life.
And then there's the wonderful recipes - a great all in one book.
Take a trip - to the Med or read my review of this recent addition to my ever grwoing library of cookbooks.
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.
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