Tag Archives: recipes

Sweet potato pie

This pie is a real winter treat when you are starving hungry and it is cold outside. Easy, quick and with wonderful overtones of lemon and thyme. Serves 6
For the lentil mixture:-
Olive oil
2 carrots, chopped
2 red onions, peeled and chopped
2 cloves garlic, peeled and chopped
1 tsp cumin seeds, bashed
1 tsp ground cinnamon
½ tsp ground allspice
small bunch of fresh thyme, leaves picked [reserve some for the topping]
400g tin of tomatoes
400g Puy lentils
sea salt and freshly ground black pepper
For the mash:-
5 medium sweet potatoes, peeled and chopped into large chunks
2 tbsp olive oil
4 spring onions, finely sliced [I used ¼ red onion, finely chopped]
grated zest of half an unwaxed lemon

Preheat the oven to 220°C/fan 200°C/gas 7.

Start with the mash. Cook the sweet potatoes for 15-20 minutes until cooked through.

Meanwhile, heat a large heavy-bottomed casserole [which can go from hob to oven] and add a glug of olive oil. Add the carrots, onions and garlic and let them sizzle on a medium heat for 10 minutes until everything has softened a little.

Next add the spices and thyme, stir and cook for two minutes. Pour in the tomatoes, adding 2 empty tomato tins full of cold water, next add the lentils. Simmer for 15 minutes until the lentils are cooked and the sauce has thickened. You may need to top it up with water from time to time. Season with salt and pepper.

Drain the sweet potatoes, mash with olive oil, spring onions, lemon zest, salt and pepper. Spoon the mash on top of the lentil mixture, and sprinkle with the reserved thyme leaves. Bake in the oven for 25-30 minutes until the top is golden brown.

We like to eat this with a side of wilted spinach.

 

This recipe is from ‘A Modern Way to Eat’ by Anna Jones [UK: Fourth Estate]

 

 

5 to remember
maravilloso – wonderful
los armónicos – the overtones
no encerado – unwaxed
ha engrosado – has thickened
es posible que necesite – you may need to

If you feel hungry, try these recipes:-
Smoky spring onions and asparagus with lime
Cauliflower salad with spinach yogurt
A cassoulet of aubergines

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Sweet potato & lentil pie #Spain #Recipe by Anna Jones @we_are_food https://wp.me/p3dYp6-2fN via @Spanish_Valley

Green shakshuka

This is one of those one-pan supper dishes that looks impossibly healthy and also tastes great. The colour combination of green and egg yolk yellow is vibrant and never fails to make me feel hungry. You can vary the type of mixed greens or herbs used, but the eggs and potatoes are essential elements. If you’re really hungry serve with a side of roasted sweet potato wedges, or toasted sourdough. This time we had some spare mushrooms in the fridge so we browned them first in a separate frying pan then added them to the greens. As we used spring greens, which take longer to cook than spinach, we boiled them briefly in a separate saucepan before adding.

Serves 4
1 tbsp olive oil
300g new potatoes, cooked and sliced
300g mixed spring greens, chard and spinach
1 garlic clove, chopped
2 tsp cumin seeds
a small handful each of fresh mint, fresh parsley and fresh dill
200g frozen peas, gently defrosted
4 eggs
natural yogurt, to serve

In a large frying pan (a wide one with a lid), heat the oil over a medium heat and fry the potatoes for five minutes until turning golden.

Add the mixed greens and cook for a further 3-4 minutes until wilted. Stir in the garlic, cumin seeds, fresh herbs and peas. Taste for seasoning. Then cover and cook for a few more minutes until the greens are tender.

Take 4 eggs. Make 4 wells in the vegetables and crack an egg into each.Cover and cook for 5-6 minutes until the whites are just set. Sprinkle with a few more herbs, check the seasoning. Serve with a dollop of natural yogurt on the side. This recipe is from Good Housekeeping magazine.

If you like this, try:-
Brazil nut pesto pasta
A courgette and halloumi feast
Sweet potatoes + coconut + ginger

5 to remember
vibrante – vibrant
suavemente descongelado – gently defrosted
una amplia – a wide one
un poco mas – a few more
una cucharada de – a dollop of

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Green shakshuka: a beautiful combination of green & yellow which makes me hungry #Spain #Recipe by @GHmagazine https://wp.me/p3dYp6-2mF via @Spanish_Valley

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Baked pesto and tomato pasta

We ate this recipe for the first time on a chilly Spring day when a salad just wouldn’t cut it. This is a recipe by Anna Jones who describes it as a vegan version of Macaroni Cheese, which she calls ‘Mac and Greens’; but I don’t think that does it justice. It is a pasta bake with multi-layered flavours – tomato, basil, broccoli, plus the silky texture of butternut squash – that just happens not to be made with cheese sauce.

Serves 6 not so hungry people, or 4 hungry ones
1 large bunch of fresh basil
50g rolled oats
a head of broccoli
olive oil
300g cherry tomatoes
150g toasted blanched almonds
sea salt
freshly ground black pepper
300g pasta of your choice [we used gluten-free which worked well]
one 400g piece of squash, deseeded and cut into thin slices [we used a butternut]

Preheat the oven to 200°C / fan 180°C / gas 6. Put a large saucepan of salted water on to boil.

Put half the basil, oats, broccoli, a good glug of olive oil and the seasoning into a food processor. Pulse until the mixture resembles fine breadcrumbs. It will be a bit damp, but that’s okay. Transfer to a small bowl and set aside. Rinse the food processor and add the tomatoes, almonds, remaining basil and 2 tbsp olive oil. Whizz to a nearly smooth paste, season and whizz again. Set aside. When the water is boiling, add your chosen pasta and sliced squash. Cook together for half the time this type of pasta usually takes, it should be fairly undercooked. Drain and reserve a mug of the pasta water.

Return the pasta to the saucepan, add the tomato mixture and stir. Add a little of the reserved pasta water at a time, stirring, until the sauce becomes the consistency of double cream. It needs to be a bit runny as the pasta will soak up the sauce during baking.

Transfer this mixture to a large baking dish or casserole. Sprinkle the green crumbs across the top. Bake for 20-25 minutes until the top is crunchy and golden. 

Remove from the oven and wait 10 minutes before serving.

What would I do differently next time:-
add a tablespoon of tomato puree to the tomato mixture
add one crushed garlic clove to the basil mixture

5 to remember
la textura sedosa – the silky texture
cuando el agua está hirviendo – when the water is boiling
la consistencia de – the consistency of
tiene que ser un poco chorreante – it needs to be a bit runny
machado – crushed

This recipe is from ‘A Modern Way to Eat’ by Anna Jones [UK: Fourth Estate]

If you feel hungry, try these recipes:-
Lentil and thyme casserole
A creamy coconut stew
A sweet creamy frittata

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Baked pesto and tomato pasta #Spain#Recipe by Anna Jones@we_are_food https://wp.me/p3dYp6-2lh via @Spanish_Valley

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Tomato and coconut cassoulet

This is an easy-to-make cassoulet which can be prepared the night before and then thrown in the oven for a quick lunch. The creamy combination of coconut milk and tomato works, with a gentle background flavour of ginger and mild chilli. If you like your chillies hotter, then choose a smaller red variety. Mine was rather large! The one thing I wasn’t sure about was the addition of bread, I added one slice and wished I hadn’t as it soaked up sauce and was soggy. Next time, I will omit the bread.

Serves 4-6
Olive oil
1 leek, washed, trimmed and roughly sliced
1 clove of garlic, peeled and finely chopped
1 red chilli, deseeded and finely chopped
a 1cm thick piece of fresh ginger, peeled and roughly chopped
sea salt and freshly ground black pepper
one 400g tin chopped tomatoes
4 tbsp coconut milk
one 400g tin haricot beans [I used butter beans]
500g vine or cherry tomatoes
a bunch of fresh basil
4 slices of sourdough bread

Preheat the oven to 200°C/fan 180°C/gas 6.

Heat an ovenproof casserole on a medium heat on the hob, add a slosh of olive oil. Add the leeks, garlic, chilli and ginger, and a pinch of pepper. Turn down the heat and cook for 10 minutes on low until the leeks are soft and sweet.

 

Next add the tinned tomatoes, coconut milk and beans. Simmer for a couple of minutes, then remove from the heat. Check the seasoning.

Scatter over the fresh tomatoes and basil, then tear the bread into chunks and tuck it into the mixture. Drizzle with olive oil. Bake in the oven for 30 minutes until the tomatoes have shrunk and sweetened.

 

This recipe is from ‘A Modern Way to Eat’ by Anna Jones [UK: Fourth Estate]

 

 

5 to remember
un suave sabor de fondo – a gentle background flavour
una cazuela por horno – an ovenproof casserole
rasgar – to tear
los pedazos – the chunks
reducido/a – shrunken

If you feel hungry, try these recipes:-
Very cheesy pie
Cheesy coleslaw: what’s not to like?
A creamy coconut stew

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Tomato and coconut cassoulet #Spain #Recipe by Anna Jones @we_are_food https://wp.me/p3dYp6-2g3 via @Spanish_Valley

Crunchy tahini green salad

If you have a selection of green vegetables and a jar of tahini in the fridge, then make this salad. It is greater than the sum of its parts. It works in winter, slightly warm, or in summer, chilled. And it’s a great way of packing in your servings of healthy green vegetables. This time I included a few sorrel leaves from the garden. It can be a served as a side to a main dish. Or, if like us, you want to eat vegetarian, simply add a pack of lentil seeds. We like to include three types of vegetables, crinkly ones such as cavolo nero and broccoli work well as they hold the dressing well.

Serves 4
For the greens:-
4 tbsp seeds, such as pumpkin or sunflower
4 tbsp nuts, such as pistachios
1 tbsp maple syrup [optional]
sea salt and freshly ground black pepper
500g mixed seasonal green vegetables [see below for suggested combinations]
For the dressing:-
2 tbsp tahini
juice of 1 lemon
2 tsps maple syrup
1 tbsp extra virgin olive oil
Suggested vegetable combinations:-
Winter – purple sprouting broccoli, kale, cavolo nero
Spring – purple sprouting broccoli, asparagus, sugar snaps
Summer – green beans, broccoli, peas
Autumn – shredded Brussels sprouts, winter greens

First, prepare the seeds. We prefer to toast them lightly in a dry frying pan, this gives the taste but saves on sugar. If you prefer the maple syrup seeds, first preheat the oven to 200°C/fan 180°C/gas 6. Put the seeds and nuts on a baking tray, pour over the maple syrup and season with a pinch of salt and pepper. Toss so everything is coated in syrup, then roast in the oven for 10 minutes. Take out of the oven and set aside to cool.

Meanwhile, make the dressing by combining the ingredients with a pinch of salt and pepper. Set aside.

Next, prepare the greens for blanching in hot water. As a general rule, purple sprouting broccoli [40 seconds], kale [30 seconds], asparagus [60 seconds], green beans [40 seconds], broccoli [40 seconds], shredded sprouts [30 seconds], winter greens [30 seconds]. The aim is for the vegetables to be al dente. Blanch each vegetable in turn by plunging into boiling water. 

Once the greens are blanched, drain and place in a serving dish. Pour over the dressing lentil seeds and toss so everything is coated. Top with the roasted seeds and nuts, and, if using, the lentil seeds. 5 to remember
una selección de – a selection of
un tarro de tahini – a jar of tahini
una pizca de – a pinch of
al dente – al dente
blanqueado – blanched

This recipe is from ‘A Modern Way to Eat’ by Anna Jones [UK: Fourth Estate]

If you feel hungry, try these recipes:-
Asparagus and lemon risotto
Sweet carrot salad
Roasted cauliflower salad

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Crunchy tahini green salad #Spain#Recipe by Anna Jones@we_are_food https://wp.me/p3dYp6-2kF via @Spanish_Valley

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Light and fresh tabbouleh

This is a simple recipe for a very hot day when you’re not sure if you’re hungry but know you should eat something. Made with quinoa [which is gluten-free] this easy salad is a version of tabbouleh, traditionally made with bulgur wheat. If you like rice salads or couscous salads, try this. It is light and fresh and, depending on what you add, can be a cooling bland side dish to eat with a vibrant-flavoured barbecue, or a meal-in-a-bowl to eat with a spoon. I found the quinoa incredibly easy to cook, though I am still uncertain about the pronunciation. Is it ‘quin-oh-a’, or ‘keen-wa’? It is meant to be served cold but if you add the oil and tahini when the quinoa is still warm, it soaks up the flavours intensely.

Serves 4
390g quinoa
200g fresh coriander [I used parsley as I hate coriander, and I used a huge handful which made the flavour incredibly fresh]
8 large vine tomatoes
100g pine nuts [or substitute whatever nuts you have, if they are large then chop after toasting]
2 tbsp tahini
4 tbsp olive oil
juice of 2 lemons
salt and pepper

First, the quinoa. Put it in a sieve and rinse under running water until the water runs clear. Place into a saucepan with 900ml boiling water. Bring to the boil for two minutes, then cover and turn down to a simmer for a further 10-15 minutes. Check after ten minutes. It is cooked when the water has evaporated and the quinoa is fluffy, not mushy. Set aside to cool slightly. Meanwhile, finely chop the herbs. Chop the tomatoes into small pieces, about the size used in a salsa. Toast the pine nuts in a dry frying pan.

Put the quinoa into a serving bowl and add the herbs, tomato, tahini, olive oil, lemon juice and pine nuts. Check the seasoning, add salt and pepper to taste.

This keeps well in a sealed box in the fridge, and is excellent in picnics and packed lunches.

Options to try:-
Double the amount of lemon juice
Double the amount of tahini
Replace the coriander with other fresh herbs, either a single herb or a mixture
Add a tin of drained, rinsed chickpeas
Add chopped cucumber
Add chopped melon, preferably piel de sapo
Add a jar of drained tuna

If you like this,try:-
Sweet Carrot Salad
Trempó: a salad from Mallorca
A salad involving melons

5 to remember
la quinua – the quinoa
dependiendo de– depending on
enfriamiento – cooling
templado – bland
la pronunciación– the pronunciation

 

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:
Light and fresh tabbouleh #Recipe by @DeliciouslyElla #Spain https://wp.me/p3dYp6-2o7 via  @Spanish_Valley

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Mint, lime & lentil salad

This is one of those salads which is more than the sum of its parts. Trust me and try it. Season with a heavy hand and if, like us, you like a refreshing citrus flavour in your salads, feel free to increase the amount of lime or lemon juice you use. It looks very pretty with the courgette strips which only take a couple of moments to do. A large bowl of this salad is filling but when we are especially hungry we serve it with a side of roasted sweet potatoes. This is a recipe by Ella Mills who suggests adding various optional extras including roasted cashews, pomegranate seeds, bean sprouts or thinly sliced mushrooms.

Serves 4
100g green lentils
3 medium courgettes
2 handfuls fresh mint
2 avocados
4 tbsp olive oil
juice of 4 limes or 2 lemons
large handful sunflower seeds, toasted
cashew nuts, toasted [optional]
For the roasted sweet potatoes:-
4 sweet potatoes
2 sprigs fresh rosemary If you are eating this with roasted sweet potatoes, prepare these first. Preheat the oven to 200°C /fan 180°C. Peel the potatoes and cut into slivers and wedges, put onto a baking tray. Drizzle over with olive oil, season with salt and pepper. Chop the rosemary roughly and add to the potatoes, then toss so each potato is covered with oil. Bake in the oven for 30-40 minutes, checking them and turning. Remove when they are tender when tested with a sharp knife.

To prepare the salad, first place the lentils in a saucepan with boiling water. Allow to boil for 10 minutes then turn down the heat and simmer for another 20-30 minutes until they are soft, not mushy. Drain, allow the lentils to cool.

Peel the courgettes into strips using a potato peeler. Pull the mint leaves off the stems and chop roughly. Slice the avocado into bite-sized chunks. When you are ready to serve, place the lentils, courgette, avocado and mint into a serving bowl. Add the seeds and nuts if using, and toss gently taking care not to break up the avocado. Drizzle over the oil and lime juice, and serve with the roasted sweet potatoes. If you like this,try:-
Potato, Tarragon and Cabbage Pie 
Brazil nut pesto pasta
Sticky tomato & onion bake

5 to remember
créeme – trust me
se ve muy bonito – it looks very pretty
extras opcionales – optional extras
asado – roasted
trozos del tamaño de un bocado – bite-sized chunks

 

‘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:
Mint, lime & lentil salad #Recipe by @DeliciouslyElla #Spain https://wp.me/p3dYp6-2kX via @Spanish_Valley

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