Category Archives: Uncategorized

Taking the pretty route

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Our route to the supermarket for pre-Easter shopping was blessed this morning with everything that is good about the spring. We took the pretty route, less direct, a windy rough road from the village around the mountain to the main road. We saw larks, swallows, Griffons, but no cars or people. Blue sky, fluffy white clouds, wildflowers appearing overnight, the wheat in the fields turning a deep glossy blue-green, asparagus pickers in the fields, and the views…

5 to remember
la ruta bastante – the pretty route
el supermercado – the supermarket
durante la noche – overnight
lustroso/a – glossy
los recolectores – the pickers

March in the valley

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March, and the verges are full of yellow wildflowers. Mostly gorse, but all of it welcome. Some days the sky is grey, but more often than not it is a beautiful Royal Blue, reminding us that we are one step away from Spring. olive trees pruned4 15-3-13 (3)Now is the time for activity outdoors. The weeds are already growing. Dry sunny days are ideal for outside jobs such as repairing terrace tiles, painting exterior walls, and planning the contents of our terrace plant pots. Every day that we go for a walk, the valley changes. The ivy is greener. The olive trees, pruned after the harvest, are sprouting new growth.

This is what we see around us. jose antonio's valley2 15-3-13 (2)jose antonio's valley3 15-3-13 (2)thyme track2 15-3-13 (2)thyme track3 15-3-13 (2)hillside to right of track by P's casita1 26-3-13 (2)tree covered in ivy 26-3-13 (2)hillside to right of track by P's casita2 26-3-13 (2)5 to remember
los bordes – the verges
la aulaga – the gorse
grato/a – welcome [change or news]
la primavera – spring
al aire libre – outdoors

Crunchy lemony cake

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We have a bowlful of lemons at the moment so have been making lots of lemony things: lemon curd, using lemon juice in salad dressing in place of the vinegar etc. So here is a cake which is a combination of lemony sharpness and sugary sweetness. plateful 26-5-14lemon - close-up 26-5-14100g soft margarine
175g caster sugar
175g self-raising flour
1 tsp baking powder
2 extra large eggs
4 tablespoons milk
Finely grated rind of a lemon
For the crunchy topping:-
Juice of a lemon
100g caster of granulated sugar

Pre- heat the oven to 180C/350F/Gas 4. Lightly grease and base line a 7in [18cm] deep round cake tin with greased greaseproof paper. tin - lining the tin scissors 26-5-14Measure all the ingredients for the cake into a large bowl and beat well for about two minutes until smooth and well blended. in the bowl - eggs, sugar, butter 26-5-14in the bowl - mixing the batter 26-5-14Turn the mixture into the prepared cake tin and level the surface. tin - ready to go into the oven 26-5-14Bake for 35-40 minutes or until the cake has shrunk slightly away from the sides of the tin, and springs back when lightly pressed with a finger.

While the cake is baking, prepare the topping. Measure the lemon juice and sugar into a bowl and stir until blended [below]. lemon syrup - mixing 26-5-14When the cake comes out of the oven, spread the lemon paste over the top while the cake is still hot. Leave in the tin until cold, then turn out and remove the paper. drizzling the syrup on the cake 26-5-14cake - leaving the syrup to set 26-5-14cake on cooling rack - close-up 26-5-145 to remember
en vez de – in place of/instead of
el vinagre – the vinegar
el aliño – the salad dressing
hondo/a – deep [dish]
supremo/a – ultimate

mary berry's ultimate cake book 20-1-14

 

‘Mary Berry’s Ultimate Cake Book’ by Mary Berry