Tag Archives: food

Harissa salmon salad

This recipe can be made two ways: quickly by opening two tins and a jar, or more leisurely by poaching a salmon fillet, making your own harissa paste and cooking lentils. It is a creamy spicy salad which can be made hot hot if preferred by increasing the amount of red chilli added, and can even be served hot in winter.

Serves 4
4 new potatoes, cut into ½ cm dice
1 tin 400g brown lentils
120g 0% fat natural Greek yogurt
1 tbsp harissa chilli paste
1 garlic clove, crushed
1 small red onion, thinly sliced
Large handful of fresh parsley [we added fresh chives]
1 fresh red chilli, deseeded and thinly sliced
1 200g tin of wild red salmon, flaked [we used freshly poached salmon]
Freshly ground black pepper

Boil the potatoes in lightly salted water for 10 minutes or until tender. Drain and set aside. Meanwhile cook the lentils if using dried, or heat the tinned lentils in a saucepan.

To make the dressing: combine the yogurt with the harissa and garlic.

When you are ready to eat, fold the dressing into the lentils, add the onion, herbs, chilli and potatoes. Season to taste. Spoon into a serving bowl, and scatter salmon flakes over the top.

If you like this, try:-
A Super Green Salad
Smoky Spring Onions and Asparagus with Lime
Cauliflower Salad with Spinach Yogurt

5 to remember
desecado – deseeded
la pasta de harissa – the harissa paste
combinar – to combine
cuando estes listo – when you are ready
dispersar – to scatter

 

This recipe is by TV chef Anthony Worrall-Thompson.
‘The Essential Diabetes Cookbook’ by Antony Worrall Thompson [UK: Kyle Books]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Warm & spicy harissa salmon salad #Recipe by @AntonyWT via @Spanish_Valley http://wp.me/p3dYp6-27H

Double-cheese mushrooms

This is a fantastic supper dish, easy and quick. Depending on how hungry you are, it works well with either crusty bread or a generous helping of boiled salad potatoes. Serves 4-6
6 large Portobello or flat mushrooms
25g butter, softened
For the filling:-
180g full-fat cream cheese
75g mature Cheddar cheese, grated
2 garlic cloves, crushed
4 tomatoes, peeled, de-seeded and diced
2 tbsp snipped chives
Paprika, a little
Salt and freshly ground black pepper

Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking sheet with baking paper. Peel the skins from the mushrooms and remove the stalks if they are chunky. You can chop the stalks and add them to the filling. Spread the peeled top of each mushroom with the softened butter and place, buttered side down, on the prepared baking sheet. To make the filling, put the cream cheese and 50g of the Cheddar into a bowl with the garlic, tomatoes and chives. Mix together and season with salt and pepper.

Spoon this filling onto the gill side of each mushroom, spreading evenly. Top with the remaining Cheddar and a sprinkle of Paprika. Bake in the oven for about 15 minutes or until bubbling and golden on top. Check the mushrooms to make sure they don’t overcook. Overcooking mushrooms means liquid is released and flavour is lost. If you like this, try these:-
Cheesy Nutty Herby Mushrooms
Creamy Mushroom Pasta
Mushroom Bourguignon

5 to remember
el tallo – the stalk
fornido/a – chunky
ablandado/a – softened
cortado/a – snipped
cortado en cubitos – diced

 

This recipe is from Mary Berry’s Everyday cookbook [UK: BBC]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Double-cheese mushrooms: recipe by #MaryBerry #Spain via @Spanish_Valley http://wp.me/p3dYp6-1Z7

Cauliflower salad with spinach yogurt

I have discovered a new favourite vegetable: roasted cauliflower. And not just in winter, but in summer salads. This is a warm salad with gentle Indian spices and a cooling spinach yogurt.

Serves 4-6
2 heads of cauliflower, broken into florets
1 tbsp ground cumin
3-5 tbsp extra virgin olive oil
300g puy lentils, rinsed
1 bay leaf
1 garlic clove, finely chopped
2 tsp ground coriander
1 tsp paprika
15g fresh coriander leaves, chopped [I used parsley]
15g mint leaves
3 tbsp flaked almonds, toasted
Sea salt
Black pepper
For the spinach yogurt:-
1 tsp capers, rinsed and finely chopped
375g natural Greek yogurt
15g mint leaves, finely sliced
100ml extra virgin olive oil
Juice of ½ lemon
Sea salt
Black pepper
100g baby spinach leaves, washed and finely chopped

Preheat the oven to 200°C/gas 6.

Place the cauliflower florets on a large baking tray and sprinkle over the cumin. Drizzle over 1-2 tbsp oil and mix well. Season with salt and pepper. Roast for 25-30 minutes until golden.  Meanwhile, bring a saucepan of water to a boil. Add the lentils and bay leaf. Cook for 20-25 minutes until the lentils are just tender. Drain.

Make the spinach yogurt: whizz together the spinach, capers, yogurt, mint and olive oil in a food processor. Squeeze over the lemon juice, season well with salt and pepper.

Fry the lentils: Heat 1 tbsp oil in a frying pan. Add the garlic, chopped coriander, paprika and cooked lentils. Season well with salt and sauté over a medium-high heat, shaking the pan to move the lentils around. Fry until the lentils are slightly crispy. To serve: spread the spinach yogurt onto a serving platter. Combine the roasted cauliflower with the fried lentils and herbs, drizzle with olive oil, season again to taste. Spoon the cauliflower mixture over the yogurt, and top with the toasted flaked almonds. If you like this, try:-
Mustardy Salmon Salad
Linguine with Broad Beans
Roasted Cauliflower Salad

5 to remember
suave – gentle
indio – Indian
las especias – the spices
una llovizna de – a drizzle of
servir – to serve

 

This recipe is from Neighbourhood: Salads, Sweets and Stories from Home and Abroad by Hetty McKinnon [UK: Shambhala]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Cauliflower & spinach: a warm spicy salad #Spain #Recipe by @hettymckinnon via @Spanish_Valley http://wp.me/p3dYp6-25j

Spicy butternut salad

This started off as a simple healthy salad, one of Deliciously Ella’s recipes. And then it got complicated. There was a bunch of asparagus to eat up, so that went in. When I was picking the rocket from a pot on the terrace, I noticed the oregano was looking good so I picked some of that for the dressing. The quantity of this recipe in the book serves 4, but after a morning of tennis and gardening we were starving. So I used the whole butternut. And then I realized there was no protein in the salad, so I added a small jar of chickpeas.

So it started off as an Ella salad, and ended up as a Sandra one. Oh, and I made a mistake with the dressing. I misread ‘tamari’ and put in tahini instead. It was delicious. Next time we eat this, I’ll try it with tamari.

Serves 4
1 large butternut squash [about 1kg]
Olive oil
1 tbsp pimenton [I used ½ dulce, ½ picante]
1 tbsp dried mixed herbs [I used thyme, basil, sage and parsley]
2 bags of rocket [about 150g]
180g pitted olives [I used green Spanish olives with the stones in]
2 avocados [I only had one]
Asparagus, cooked and cooled [optional]
Small jar of chickpeas, drained and rinsed [optional]
For the dressing:-
1 tbsp tamari [or tahini!]
2 tbsp apple cider vinegar
2 tbsp olive oil
Salt and pepper
Fresh oregano [optional]

Preheat the oven to 200°C/fan 180°C] Peel the butternut squash, slice into bit-sized pieces. Place the pieces on a baking tray and drizzle with olive oil, salt and pepper, then the paprika/pimenton and dried herbs. Mix everything well so it is all coated in seasonings.

Bake the squash for 40 minutes, stirring halfway through. Once it is cooked, it should be soft when tested with the tip of a knife, remove it from the oven and set aside to cool. If you tip it into a clean bowl, remember to scrape all the browned bits from the bottom of the baking tray.

To make the dressing: whisk all the ingredients together in a bowl, add a little salt and pepper to taste.

Next, to assemble the salad. I layered in the serving bowl as follows: rocket, chickpeas, asparagus, olives, avocado then butternut.

Drizzle the dressing over the top, then toss gently before serving. If you like this, try:-
Smoky spring onions and asparagus with lime
Red onion & cheese scones
Trempó: a salad from Mallorca

5 to remember
se complicó – it got complicated
el tenis – the tennis
la jardinería – the gardening
estaba delicioso – it was delicious
armar – to assemble

 

This recipe is from Deliciously Ella by Ella Mills [UK: Yellow Kite]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Butternut + pimenton + avocado salad #Recipe by @DeliciouslyElla via @Spanish_Valley http://wp.me/p3dYp6-25N

A chocolate and salt combination

Home-made biscuits can often be an anti-climax. Too small, too thin, too few. Not this biscuit. The combination of high % cocoa chocolate and sea salt is so sublime you wonder why we have only recently been eating it. They are so moreish that we ate half the biscuits while they were still warm.

If you are on a diet, beware. Makes 8 large cookies
120g unsalted butter
50g soft brown sugar
60g granulated sugar
1 egg yolk, at room temperature
120g plain flour
¼ tsp bicarbonate of soda
¼ tsp baking powder
75g dark chocolate, 64-71% cocoa, roughly chopped into medium pieces
1 tbsp golden granulated sugar, for sprinkling
½ tsp sea salt

Heat the oven 170C/190C non-fan. Line two baking trays with greaseproof paper, and set aside.

Over a low heat, melt the butter in a medium-sized pan. Set aside to cool a little. Next, stir the soft brown and granulated sugars into the butter, then the egg yolk. Sift over the plain flour, bicarbonate of soda and baking powder, and combine into a soft dough.

Fold ½ tsp sea salt and the chopped chocolate pieces into the dough.

Use an ice-cream scoop or a big spoon to make eight balls. Press them lightly onto the baking tray, spaced well apart as the mixture spreads during baking. Over the top of each cookie sprinkle a little golden granulated sugar.

Bake in the hot oven for 15-18 minutes or until the cookies are lightly golden with crisp edges, and the chocolate is melted.

Remove from the oven and leave to cool slightly on the tray before transferring to a cooling rack.

If you like this, try these:-
A gluten-free iced lemon cake
Cheesy scone bake
Thin lemon and pistachio biscuits

This recipe is by Florence Knight and was first featured in ‘The Sunday Times Magazine’.

5 to remember
un anticlinal – an anti-climax
demasiado/a delgado/a – too thin
demasiado/a pequeño/a – too small
muy pocos – too few
derretido/a – melted

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Biscuits: a chocolate & salt combination #Recipe by @FlorenceKnight #Spain via @Spanish_Valley http://wp.me/p3dYp6-1YN

Baked rice pudding

If you long for traditional rice pudding with skin on top, then this is the recipe for you. It is drier and more buttery, compared with the saucepan-method which tends be creamier. An English school pudding. The quantity is small, so you may want to double-up. Serves 3

45g butter, melted
60g pudding rice
30g vanilla sugar or caster sugar
½ tsp pure vanilla extract
500ml full-fat milk
fresh nutmeg [optional]

Preheat the oven to gas 2/ 150° C. Using some of the melted butter, about half, grease an ovenproof dish with a capacity slightly over 1 litre. Into the dish place the rice, then sugar.

Pour over the milk and vanilla. On top of this, pour on the melted butter and grate some nutmeg [if using].

Bake in the oven for a total of 2½ hours, giving it a good stir after first 30 minutes and then 60 minutes. If you stir by using the wooden spoon slightly at an angle, you won’t disperse too much of the nutmeg on top. Serve. This is a Nigella Lawson recipe and she suggests serving this with golden syrup and a dollop of thick double cream.

If you like this, try:-
Hybrid Crumble
Perfect Pear Cake
An Out-of-the-Ordinary Clafoutis

5 to remember
anhelar – to long for [something]
más seco – drier
comparado con – compared with
cremoso/a – creamier
en la parte superior – on top

 

Recipe from ‘How to Eat’ by Nigella Lawson [UK: Chatto & Windus]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Traditional English rice pudding in #Spain #Recipe by @Nigella_Lawson via @Spanish_Valley http://wp.me/p3dYp6-232

Lighter brownies… Lighter? Brownies?

The concept of luxury brownies and lighter brownies seems a contradiction in terms to me. But one afternoon, craving something chocolately but having a small amount of chocolate chips in the baking drawer, I hit upon this recipe for which I had all the ingredients. Truth is, if you didn’t know they were called ‘lighter’ you wouldn’t have guessed.

This is our gluten-free version of a Mary Berry recipe made with eggs from our neighbour Pablo, and walnuts from our trees. 75g plain chocolate broken into pieces, or chocolate chips
100g margarine
3 eggs
350g caster sugar
120g plain flour [we used gluten-free plain flour]
1 tsp baking powder [we used 2 tsp gluten-free baking powder]
175g walnut pieces, chopped

Pre-heat the oven to 180°C/350°F/Gas4. Grease and base line a 30x23cm [12x9in] roasting tin or brownie tin with greased greaseproof paper. This bit is important as brownies, by their very nature, are very sticky.

Heat a pan of water, then rest a bowl over the top and melt the chocolate slowly with the margarine. Remove from the heat and allow to cool a little.

In another bowl, whisk together the eggs and sugar until light. As we used Pablo’s eggs, we checked each first for freshness by breaking into a separate small bowl. Add the cooled chocolate mixture and mix well. Sift the flour and baking powder into the mixture and carefully fold in, so that you fold in air. Stir in the chopped nuts.

Pour the mixture into the prepared tin and level the surface. Bang the tin on the table, to eliminate large bubbles.

Bake for about 40 minutes or until the brownie is well risen and a dull crust has formed. If your oven, like ours, is unpredictable, check after 20 minutes and if necessary rest a piece of foil over the top to prevent burning. The brownies should be a little gooey in the centre.

Allow to cool in the tin before turning out, leave to cool completely on a wire rack before cutting into squares. 5 to remember
una corteza – a crust
apagado/a – dull [coloured]
impredicible – unpredictable
si es necessario – if necessary
en el centro – in the centre

 

This recipe is from ‘Mary Berry’s Ultimate Cake Book’ by Mary Berry [UK: BBC Books]

If you like baking, try these other recipes:-
Gluten-Free Cherry Cake
Apple and Cinnamon Cake
Cheesy Scone Bake

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A contradiction: ‘lighter’ brownies #Spain #recipe via @Spanish_Valley http://wp.me/p3dYp6-24p