Tag Archives: recipes

Herby baked halloumi with tapenade

Halloumi, that oddly squeaky Greek cheese, works well when stuffed with intense flavours. So this recipe is a bit of a hit in our house. It takes a little preparation time, but makes a really tasty lunch. Excessive amounts of herbs, lemon and olives are used, but it’s worth it. Oh, and there’s a bit of parcelling up too. Serves 4
For the halloumi:-
2 sprigs fresh rosemary
1 tbsp fresh thyme leaves
Handful of fresh basil leaves
Handful of flat leaf parsley
2 sprigs fresh oregano
Grated rind and juice of a lemon
1 tbsp olive oil
1 x 250g block halloumi
Freshly ground black pepper
For the tapenade:-
200g pitted black olives [we used Kalamata]
1 clove of garlic [we used two]
2 salted anchovy fillets in oil [we used half a tin]
1 tbsp flat leaf parsley, roughly chopped
1 fresh rosemary sprig, roughly chopped
50ml olive oil
For the tomato salad:-
3 vine-ripened tomatoes
2 tsp sherry vinegar
2 tbsp olive oil
A handful of fresh basil leaves

Mix the main halloumi ingredients together in a bowl until it forms a paste [I used a large lemon which made the mixture quite runny, but this didn’t make any difference to the baked cheese]. Smear the paste all over the halloumi and season with pepper [there is no need to add salt to this dish, as both the halloumi and anchovies are salty enough]. Cover the bowl with cling film and put into the fridge for a minimum of two hours, overnight is better.

Put all the tapenade ingredients together in a small food processor, and blend together to your preferred texture. There is no need to discard thin parsley leaves as they chop well and add a lot of flavour. Cover and set aside in the fridge.

Heat the oven to 200°C. On a metal baking sheet, lay two sheets of baking paper. Place the halloumi and its marinade in the centre of the paper, then fold up the paper so it closes around the top like an envelope. Secure with staples to create an airtight package, so the cheese will steam inside.

Bake in the oven for 35-40 minutes. When it’s done, remove from the oven and set aside for a few moments to cool. Meanwhile make the salad: slice the tomatoes and lay them on a plate. Season as preferred, drizzle with oil and vinegar, decorate with a scattering of basil leaves.

Serve the three dishes on one plate with a lemon wedge. We ate this with crusty sourdough bread, if we were really hungry we would eat it with a dish of roasted sweet potatoes. 5 to remember
el halloumi – the halloumi
chirriador – squeaky
de masa fermentada – sourdough
crujiente – crusty
una cuña de limón – a lemon wedge

 

This recipe is from ‘Gizzi’s Healthy Appetite’ by Gizzi Erskine [UK: Mitchell Beazley]

If you feel hungry, try these recipes:-
Little squash cakes with a kick
Yogurt & roasted butternut salad
A gift of leeks

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Herby baked halloumi with tapenade #Spain #Recipe by @GizziErskine https://wp.me/p3dYp6-2om via @Spanish_Valley

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Picking wild fennel seeds

We use a lot of fennel seeds in our house, they add a subtle layer of fragrance without being a dominant flavour. So this summer I decided to become a forager and gather our own from the hillside. This turned out to be such a simple process, I’m kicking myself for not doing it earlier. In Spain, the seeds dry on the wild plant so it’s a matter of judging the right time to collect them before any rain. Or before the birds get them.

Wild fennel is the same plant as the domesticated variety, except it doesn’t set a bulb, can grow very tall, has smaller seeds, and in places grows like a weed. The beautiful yellow globes are a familiar sight around here. How to forage:-
When your chosen day arrives, go for a walk with a pair of scissors and a paper bag. Find your plant and check each seed head – some will have already been eaten by birds, some just don’t set seed. Look for the seed heads with the largest seeds, cut them off and put them in your bag. If I don’t have time to deal with them straight away, I will lay them out in the sun to dry. Alternatively, I tie the bag with string and hang it in the pantry. The seed should separate itself from the seed head within a couple of weeks.

Shake the contents of the bag onto some clean paper. Take one seed head at a time and remove the seeds with your thumb and forefinger, dropping them into a dish. Pick through the seeds and remove any twigs, dust and debris. Put your seeds into a jar, seal it and freeze for a week. After that, it’s ready to use. 

How to dry inside:-
Strip the seeds from the stalks and scatter on a baking tray.
Place in the oven at a low temperature for 30 mins or until they feel dry.
Now they can be stored whole in a sealed jar, or ground to powder in a coffee grinder [I recommend keeping a grinder specifically for spices].

5 to remember
un proceso simple – a simple process
inmediatamente – straight away
un globo – a globe
un molinillo de café – a coffee grinder
yo recomiendo – I recommend

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Picking wild fennel seeds #foraging #Spain https://wp.me/p3dYp6-2p3 via @Spanish_Valley

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Banana & berry ice-cream

This is the smoothest, creamiest ice-cream I have tasted and it doesn’t have a drop of cream in it. Bananas and berries. It really is that simple. The possible variations are endless. Ella Mills, whose recipe it is, suggest three versions: this one, plain banana, and caramel featuring banana and dates. Don’t just save it for a hot Spanish summer day. It’s a great way of using up over-ripe bananas and the ice-cream keeps well in the freezer if you can’t eat it all at once.

Serves 4
8 very ripe, large bananas [1.3kg]
100g frozen blueberries or mixed berries

Peel the bananas, chop into thin slices. Place the slices into a bowl and freeze for at least six hours. When you are ready to make your ice-cream, remove the banana slices from the freezer and allow them to warm-up for about five minutes. Then put them into a food processor and blend for a minute or two until the mixture is smooth. Add the berries and blend again.

That’s it. For the caramel version, make the ice-cream in exactly the same way but instead of berries, substitute 12 pitted and chopped Medjool dates and 5 tbsp almond butter then blend.

If you like this, try:-
Chocolate Flapjack
Peanut Butter Biscuits
Baked Rice Pudding

5 to remember
más suave – smoothest
cremoso – creamiest
las posibles variaciones – the possible variations
interminable – endless
por un minuto o dos – for a minute or two

 

This recipe is Ella Mills, find more of her recipes here.
‘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:
Banana ice-cream, with berries #Recipe by @DeliciouslyElla via @Spanish_Valley http://wp.me/p3dYp6-2at

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Lentil and thyme casserole

We’ve become fans of these big pot stews, casseroles, call them what you will. They are hearty, tasty, filling, and they last more than one meal so are great when you have a busy day later in the week. Just store in the fridge in a bowl with a lid, and either reheat gently in a saucepan or gently in the microwave with the lid loosely on top. When reheating it may help to add a splash of water, to loosen up the sauce.

This casserole features fresh thyme, which we always have loads of, and my favourite earthy lentils. Eat with a spoon.

Serves 4
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked pimenton
½ tsp cumin
1 tbsp dried thyme
3 medium carrots, sliced [about 200g]
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
2 x 400g tins chopped tomatoes
250ml vegetable stock
2 courgettes, thickly sliced [about 300g]
2 sprigs fresh thyme
250g cooked lentils, green or brown, not split [if you are using dried and are cooking your own, we work on the basis that dried lentils are approximately half the weight of cooked]

First cook your lentils, if you are cooking your own rather than using a tin.

Heat the oil in a large, heavy-based saucepan. Add the onions and cook gently for 5-10 minutes until softened.

Add the garlic, spices, dried thyme, carrots, peppers and cook for 5 minutes.

Add the tinned tomatoes, stock, courgettes and fresh thyme and cook for 20-25 minutes. Take out the thyme sprigs, stir in the cooked lentils. Bring back to a simmer for a few minutes so the lentils are heated through. Serve in a bowl.

If you like this, try these:-
Asparagus and horseradish pasta 
Very cheesy pie
Golden drops of salt cod

5 to remember
la mitad del peso de – half the weight of
sin semillas – deseeded
hasta que se suavice – until softened
el tomillo seco – the dried thyme
calentado a través – heated through

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Eat this with a spoon: lentil & thyme casserole #food #Spain https://wp.me/p3dYp6-2iE via @Spanish_Valley

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Sticky tomato & onion bake

What a discovery this is. It sounds so simple it can’t be delicious, right? Wrong. Combine ordinary looking onions, cherry tomatoes and salad potatoes and roast. The magic of the oven turns this combination into a moreish sticky sweet feast.Sticky tomato & onion bake | Notes on a Spanish Valley blog… Living in rural Andalucía | food | recipesThis quantity is supposed to serve four, we ate two-thirds of it and could have polished it off. Nice with a side salad of rocket tossed with olive oil and lemon juice.

Serves 4
500g baby onions [we used ordinary white onions]
750g large cherry tomatoes
750g new potatoes, washed and halved
sea salt
freshly ground black pepper
olive oil
one 400g tin cannellini beans, drained
a small bunch of fresh basil

Preheat the oven to 210°C / fan 190° / gas 7.

If using baby onions, put them into a bowl and cover with boiling water. Use a slotted spoon to fish them out and peel back the skins which should be loosened by the hot water. Cut any large ones in half. If using ordinary onions, peel and cut into quarters or eighths. Sticky tomato & onion bake | Notes on a Spanish Valley blog… Living in rural Andalucía | food | recipesPut the onions into a big roasting tin. Add the tomatoes and halved potatoes. The tin may be full but squash everything in; the potatoes will be cooked in the juice of the tomatoes. Season generously with salt and pepper and pour over a little olive oil. Toss so everything is coated in oil.

Roast in the oven for one hour, tossing everything every 15 minutes. Sticky tomato & onion bake | Notes on a Spanish Valley blog… Living in rural Andalucía | food | recipesAfter an hour, remove the tray from the oven. At this stage, the onions should be soft and slightly browned in places, the tomatoes blistered. Add the drained beans and basil, stirring the beans into the vegetables [we didn’t and the beans on top were a little dry]. Put back into the oven for another 15 minutes. Sticky tomato & onion bake | Notes on a Spanish Valley blog… Living in rural Andalucía | food | recipesSticky tomato & onion bake | Notes on a Spanish Valley blog… Living in rural Andalucía | food | recipesServe with a lemon-dressed green salad.

5 to remember
un descubrimiento– a discovery
frijoles cannellini – cannellini beans
en este punto – at this stage
ligeramente dorado – slightly browned
ampollado – blistered

Notes on a Spanish Valley blog… Living in rural Andalucía | food | recipesThis recipe is from ‘A Modern Way to Eat’ by Anna Jones [UK: Fourth Estate]

If you feel hungry, try these recipes:-
A cassoulet of aubergines
Sweet potato and butter bean lasagne
A rosemary risotto

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Sticky tomato & onion bake #Spain #Recipe by Anna Jones @we_are_food https://wp.me/p3dYp6-2kn via @Spanish_Valley

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Spring orzo pasta

Really this is a Pasta Primavera recipe by another name, but it is fresh, quick and very tasty. Orzo is a type of small pasta made in the shape of a grain of rice, but your everyday choice of pasta will work just as well. It works with either fresh or frozen peas and broad beans, but do not stint on the Parmesan or pine nuts. Serves 4
200g dried orzo
200g frozen baby broad beans, defrosted and outer skin removed
200g frozen petits pois, defrosted
a knob of butter
1 tbsp oil
1 onion, sliced very thinly
2 garlic cloves, crushed
200g full-fat crème fraîche
1 tbsp chopped fresh thyme leaves
juice and finely grated zest of a lemon
50g Parmesan cheese, coarsely grated
salt and freshly ground black pepper
25g pine nuts, toasted

Cook the orzo in boiling salted water according to the packet instructions, until just cooked. Do not over cook, as it can become stodgy. Drain, and set aside.

Boil the broad beans and petits pois in a separate pan for 2-3 minutes, drain and rinse.

Meanwhile heat the butter and oil in a large frying pan, fry the onion over a high heat for 2-3 minutes. Cover with a lid, reduce the heat and cook gently for about 15 minutes or until soft. Add the garlic, turn up the heat and fry for 1 minute.

Stir in the crème fraîche. Next, add the cooked orzo, beans and peas, and gently heat. Add the thyme, lemon juice and zest, and half the Parmesan, stir together and season to taste.
If you like this, try these:-
Punchy leeks on toast
Stuffed butternut squash
Pasta with gorgonzola & pecans

 

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

5 to remember
realmente – really
por otro nombre – by another name
en la forma de – in the shape of
un grano de arroz – a grain of rice
indigesto/a – stodgy/indigestible

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
More Parmesan! Spring orzo pasta #Recipe by #MaryBerry #Spain via @Spanish_Valley http://wp.me/p3dYp6-1YC

Not only for Easter

Torrijas. This eggy bread is another Spanish recipe which makes great use of leftovers. Although it is traditionally eaten at Easter, we eat it often for lunch or brunch. milk & cinnamon sticks in the pan 18-4-14plateful 18-4-14Serves 6

2 litres milk
300g sugar
1 cinnamon stick
1 load of day-old white bread
Vegetable oil for frying [something flavourless like sunflower oil or peanut oil]
2 eggs, beaten
For the cinnamon coating:-
100g sugar
1 tbsp ground cinnamon

Place the milk, sugar and cinnamon stick in a pan and bring almost to boiling point, stirring occasionally to dissolve the sugar. Remove from the heat and leave for about 15 minutes so the milk is infused with the cinnamon aroma. milk - boiled & standing 18-4-14Cut the bread into slices about 2-3cm thick. Place the bread slices in a large shallow dish and pour the milk over. bread - slice 18-4-14bread - soaking 18-4-14Chill for at least 2 hours, turning the slices over halfway through.

bread - two slices in frying pan 18-4-14Heat the oil in a large frying pan over a medium heat, you need to be able to fry at least two slices of bread at a time. You could use butter instead of vegetable oil but beware, it burns more quickly. bread - dipped in egg 18-4-14When the oil is hot, quickly dip each slice of bread in the beaten egg [above] so that it is fully-coated and the place in the hot oil. Be careful not to burn your fingers!

After a couple of minutes, flip them over and fry for another minute or two until golden. Remove from the pan and drain on kitchen paper. cinnamon sugar - spoonful 18-4-14Mix together the sugar and ground cinnamon and sprinkle on both sides of the torrijas. Do this while they are still hot, as the sugary coating will stick more easily.

5 to remember
la Pascua – Easter
las sobras – the leftovers
a menudo – more often
desabrido/a – flavourless
el cacahuete – peanut

Looking for other breakfast options? Try these:-
A seedy berry thing for breakfast
A peach and brioche breakfast
Aubergines for breakfast
Tapas Revolution - book cover 2-9-13

 

Recipe from Tapas Revolution by Omar Allibhoy [UK: Ebury Press]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Torrijas: not only for Easter #recipe by @tapasrevolution via @Spanish_Valley http://wp.me/p3dYp6-1Ls