Tag Archives: vegetarian food

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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Broccoli and avocado salad

Yes, this is a healthy salad, but it also tastes great. If you have never eaten broccoli in a salad before, I urge you to try it. It is excellent, but only if you pre-cook your broccoli so it is slightly crunchy – over-cooked limp broccoli does not work in a salad! I added toasted walnuts for protein, you can simply omit these or substitute with your favourite nuts.

Serves 4
For the salad:-
1 ½ heads of broccoli
3 ripe avocadoes
a handful of fresh coriander [I used parsley]
a handful of walnuts
For the dressing:-
Juice of 3 limes [about 30ml of juice]
2 tbsp tahini
2 tsp tamari or soy sauce
3 tbsp olive oil
2 tsp honey or maple syrup [I used maple syrup]
a sprinkling of salt

First prepare the veggies. Cut the broccoli into small florets, bite-sized pieces. Steam them in a steamer for about 7 minutes until cooked but a little crunchy. Alternatively you can boil them, but watch over them so they do not over-cook. Drain, cool in cold water, drain again and set aside.

Slice the avocados in half, remove the stone and peel. Cut the flesh into small cubes

Chop the coriander into tiny pieces.

Mix all three ingredients together in a large salad bowl.

If using nuts, heat a small frying pan over a high heat then add your nuts and dry-toast them [doing this without oil helps to release the nuts’ natural oils and enhances the flavour]. Add the nuts to the salad bowl.

To prepare the dressing:-
Squeeze the limes into a bowl, then add the other dressing ingredients. Stir well, then drizzle over the salad.

If you are hungry, serve with a side dish of roasted sweet potatoes. Simple peel and cut the sweet potatoes into wedges, put onto a baking tray, season with salt and pepper. Drizzle with a tablespoon of olive oil, toss the veggies to mix, then roast in a hot oven [about 180°C] for around half an hour until the sweet potatoes are going brown around the edges. I check them halfway through and stir. Be sure to scrape the brown bits off the bottom of the baking tray.

If you like this, try:-
A Mustardy Leeks Vinaigrette
A Sweet Creamy Frittata
Asparagus and Lemon Risotto

5 to remember
saludable – healthy
sobrecocido/a – over-cooked
si tienes hambre – if you are hungry
las patatas dulces – the sweet potatoes
a medio camino – halfway through

 

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:
A healthy broccoli & avocado salad #Spain #Recipe by @DeliciouslyElla via @Spanish_Valley http://wp.me/p3dYp6-25x

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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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A creamy coconut stew

This vegetarian stew is so much greater than its individual parts. As long as you keep the basic coconut and tomato base, you can pretty much vary the vegetables and beans you add to it. Next time I make this, I will try adding some wilted spinach… I do like my green vegetables.

Serves 4

2 400ml tins coconut milk
2 400g tins chopped tomatoes
2-3cm piece of fresh ginger, peeled and grated
1-2 tsp chilli flakes
1 butternut squash, 1kg, peeled and cut into bite-size pieces [I used sweet potato]
2 medium aubergines, 600g, cut into bite-size pieces
handful of fresh coriander, chopped [I used our parsley]
1 400g tin chickpeas, drained
3 tsp brown miso paste

Preheat the oven to 200°C/fan 180°C. For this recipe you will need a large casserole, which has a lid. Put the coconut milk, tinned tomatoes, grated ginger and chilli flakes into the casserole and heat gently on the hob, until boiling. Season. The tinned coconut milk may have separated, but add all the thick and thin liquid as it will melt and mix as the casserole heats. Chop the aubergine and sweet potato, and add to the coconut mixture. Once this has come to the boil, cook for 30 minutes in the oven. 

Remove from the oven, add the parsley, miso and chickpeas. Return to the oven for another 30 minutes. It is ready when the sweet potato is soft when tested with a sharp knife. Serve with brown rice. Any leftovers keep well in the fridge and, if anything, taste richer when heated a day or so later.

If you like this, try:-
Very Cheesy Pie
Salt Cod Fritters
Pistou

5 to remember
mucho más grande que – so much greater than
mientras – as long as
la próxima vez que haga esto – next time I make this
se derretirá – it will melt
cualquier sobrante – any leftovers

 

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:
A creamy coconut stew: sweet & scented with ginger #Spain #Recipe by @DeliciouslyElla http://wp.me/p3dYp6-2eN via @Spanish_Valley

Yogurt & roasted butternut salad

This dish is guaranteed to fill your kitchen with the scent of spices, as the butternut squash roasts in the oven. This is creamy comfort food which can be eaten from a bowl with a spoon. Serves 4
1 tsp ground fennel [I used seeds instead]
1 tsp ground coriander
1 tsp dried mint
½ tsp dried chilli flakes
1 butternut squash, peeled, halved & cut into wedges
Spray olive oil
¼ tsp ground cinnamon
Juice of 1 lemon
6 tbsp 0% fat natural Greek yogurt
2 tsp Dijon mustard
1 x 400g tin cannellini beans [I used a tin of flageolet beans]
2 tbsp pinenuts, dry-toasted
1 tbsp fresh chives, snipped
Salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/Gas 6.

Mix together the fennel seeds, ground coriander, dried mint and chilli flakes.

Put the prepared butternut squash into a roasting tin, spray lightly with olive oil then dust with the herb mixture. Lightly sprinkle with cinnamon. Take a sheet of baking parchment, spray with oil on one side and place the sheet oil-side down on top of the butternut. Roast in the oven for 30 minutes, remove the baking parchment and roast for a further 20 minutes. Remove from the oven and set aside to cool.

To make the dressing: combine the lemon juice, yogurt and mustard.

Fold the dressing into the beans and pinenuts. Gently mix the butternut into the bean mixture, taking care not to break-up the squash. Season to taste and garnish with chives. If you like this, try:-
Harissa Salmon Salad
Cauliflower Salad with Spinach Yogurt
Punchy Leeks on Toast

5 to remember
garantizado – guaranteed
el olor de – the scent of
adornar – to garnish
tijereteado – snipped
el libro de cocina – the cookbook

 

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:
Yogurt & roasted butternut salad #Recipe by @AntonyWT via @Spanish_Valley http://wp.me/p3dYp6-27X

A super green salad

This is my attempt to recreate a salad I ate for lunch in London recently. I had to substitute a few things but I was pleased with the result. I ate the ‘Avocado, Courgettes, Superfoods Salad’ at The Wolseley restaurant. Do give it a try. Its name does sound incredibly worthy, but it is very tasty on a hot summer day.

All the amounts are approximate, this salad served two. Feel free to add and subtract according to what ingredients you have. If the salad doesn’t look big enough for how hungry you are feeling, simply add another vegetable or handful of nuts. I resisted the temptation to add potatoes or tomatoes as the notion of a pure green salad was appealing, but don’t let that stop you.

Serves 2
A head of broccoli
Frozen peas
Rocket
Two handfuls of fresh basil
A bunch of asparagus
One avocado
A generous handful of assorted nuts [we used whole almonds]
2 tbsp of assorted seeds [we used pumpkin, sunflower, sesame and chia]
A generous helping of your favourite salad dressing [ours is traditional French, made with olive oil, apple cider vinegar, salt, pepper, and a tsp Dijon mustard]

Heat a dry frying pan on a high heat and toss in the nuts [chopped if they are large] and seeds. Stir quickly until they start to brown then remove from the heat and place in a bowl to cool.

Prepare the broccoli, separate into bite-sized pieces and cook quickly in boiling water. Be careful to remove from the heat while still crunchy, this salad does not work with over-cooked limp vegetables [eat them raw if you prefer]. Drain and rinse in cold running water. Set aside to drain completely.

While peas are cooking, prepare and cook the asparagus. As with the broccoli, be careful to undercook slightly. Drain and set aside.

Prepare the avocado, cut in half and remove the stone. Slice the flesh into bite-sized pieces.

Now assemble the salad. This is how I did it. First in the bottom of the serving bowl I put a layer of alfalfa seeds and fresh basil, followed by the cooked green vegetables. On top of that I placed the avocado then sprinkled the nuts and seeds.

Pour the dressing over the top, toss carefully to everything is coated, then serve. Alternative ingredients which would work well in this salad include:-
Courgette
Runner beans
Green beans
Salad onion
Cucumber
Raw spinach
Any salad leaves
Shredded raw Brussels sprouts
Sprouted lentils [from the chilled salad cabinet]
Edamame beans
Melon
Green apple
Any fresh herbs you have

If you like this, try:-
A mustardy leeks vinaigrette
Courgette flower frittata
Roasted chickpea Greek salad

Read more about The Wolseley and see its menus here.

5 to remember
mi intento – my attempt
recrear – to recreate
resistí a la tentación – I resisted the temptation
los ingredientes – the ingredients
alternativa – alternative

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A super green salad #recipe via @Spanish_Valley http://wp.me/p3dYp6-26a