This Creamy Tuna Pasta uses only 4 ingredients and is delicious!
You know those recipes that say “4 ingredients” and then the list of ingredients is super long?
This recipe is not one of those.…
This Creamy Tuna Pasta uses only 4 ingredients and is delicious!
You know those recipes that say “4 ingredients” and then the list of ingredients is super long?
This recipe is not one of those.…
Squid Ink Pasta with Prawns is one of my favourite dishes of all time.
It’s so so easy that I’ve been making it for years but, I don’t know whether it is because squid-ink pasta can prove tricky to find, I actually consider it a bit of a treat.…
*Receta de Cogollos de lechuga con anchoas en español más abajo*
This Little gem lettuce with anchovies recipe is so easy that I shouldn’t even call it a recipe, if you look a the recipe I posted just before this one, it’s brilliant to serve as a side dish or as a tapas dish, try them with Chorizo and hummus pita pockets so that you have my special ingredient below ready made.
You can increase the number of lettuces and tins of anchovies as much as you want, making it fabulous for a party or when you have lots of people round and want to make something easy.
– 1 little gem lettuce, leaves separated, washed well and dried with a clean towel or in the salad spinner
– 1 tin of anchovies
– The juices of cooked chorizo (see the Chorizo and hummus pita pockets recipe for cooking instructions)
Distribute the clean lettuce leaves on a pretty (or practical) plate, place one or two anchovies on top of each one, drizzle with a bit of the oil left in the tin and then drizzle with the juices left in the frying pan after cooking the chorizo.
Have you seen my Easy Guide to Spanish Tapas?
Esta receta de Cogollos de lechuga con anchoas es tan fácil que ni la debería llamar receta. Mi truco es añadir la salsita que deja el chorizo frito así que está riquísima como acompañamiento del Pita con chorizo y humus que ya os deja ese juguito listo.
El número de lechugas y latas de anchoa se pueden aumentar ad infinitum, perfecto para fiestas o cuando teneis a un montón de gente en casa y necesitais algo fácil que está listo en dos minutos.
Cogollos de lechuga con anchoas
– 1 cogollos de lechuga, con las hojas separadas, bien lavadas y secadas
– 1 lata de anchoas
– Jugo de chorizo frito (en la receta de Pita con chorizo y humus teneis el modo de freírlo)
Distribuir las hojas de lechuga limpias y secas en una fuente, colocar una o dos anchoas sobre cada hoja, rociar con un poquito del aceite de la lata de anchoas y luego con la salsita que ha dejado el chorizo.
*Receta de Pita con humus y chorizo en español más abajo*
I love a quick dinner or lunch, the easier the better. I first made these on a day when husband was doing some DIY, we were hungry and there wasn’t that much in the fridge. However, in this house there is always chorizo in the fridge (whatever the state of everything else). Well, you may have heard of my chorizo obsession already, no? Hummus and pita are fantastic combination, hummus and chorizo go fantastically together so I couldn’t believe this hadn’t occurred to me before….
During this time of year whenever I see an avocado I always have the same craving: it goes back to the day when my mum used to do something fantastic with avocado flesh, prawns, who knows what else because there really weren’t that many ingredients and presented it in the shells of the avocado. It was simply delicious. I have been finding myself googling for such recipes in an attempt to recreate what she used to do and instead have ended up giving up and using what I had at home and needed using, 4 ingredients: avocado, sushimi, coriander and lime.
This is the kind of “cooking” that I used to do when husband met me, he claims it isn’t cooking. I don’t know, it kind of qualifies, no?
Avocado and surimi cups (recipe)
– 1 large avocado
– 4 seafood / surimi sticks (2 per avocado half)
– Half a lime
– Fresh coriander
Scoop the avocado flesh onto a board or plate, chop (but do not mash), slice and then quickly do a chopping action over the sushimi so that it shreds a bit and then start mixing it with the avocado flesh, adding squeezes of the lime as you go. Chop and add the coriander, mix well with a gentle chopping action. Scoop the mix back into the avocado shells and serve with Spanish flair!
It works really well, other ingredients I would try adding to this base, in no particular order, are: chopped feta cheese, boiled egg, chopped spring onion, a couple of drops of tabasco
¡A la mesa!
Those of you who are baking experts, look away now as you will be absolutely appalled by this
marble cake recipe. This must have been the first cake that needs an oven that I ever tried making, in fact I don’t think I have tried any others ever since, I just stick to this one. This is perfect for clumsy inexperienced bakers like me, it’s so easy.
I lie, I tried muffins, it was a disaster, anyone got a fail-proof recipe?
I digress, I can actually make one other chocolate cake, my no-bake biscuit cake. That’s it. I don’t think I was born to bake but I was clearly born to eat cake, above all chocolate cake so, every once in a while the need to bake rises (so do my toddler’s requests for cake).
29-11-2014 *I have changed the top photo and a couple of the instructions but not the wording, I have (since writing this post) learnt to bake a bit more, only a bit mind.
Once you know how to make marble cake, it becomes so easy, you can make it really quickly. My daughter loves helping with this one and is in fact geting so good at it that she even tells me off when I get it wrong*
Really Easy Marble Cake Recipe
2 mixing bowls, a whisk, 2 spoons, a frying pan/saucepan, 20 cm cake tin, parchment paper
1. Preheat the oven to 180º C. Now, every oven is different but this is what works on our fan oven and in our previous non-fan it was more like 200º.
2. Start melting the butter in a sauce pan or frying pan.
3. In the meantime place all the other ingredients (I start with the dry ingredients) except the cocoa in a large mixing bowl. When the butter has pretty much all melted, add it to the bowl and whisk all the ingredients at a good speed* for about a minute until it’s all mixed and it has a good consistency, thick but runny.
4. Grab the other bowl and pour half of the mix into it. Add the cocoa to one of the bowls and mix well.
5. Line the cake tin with the parchment paper, ensuring you have at least a couple of edges overhanging to pull it out easily later, and alternate spoonfuls (or splodges, whatever you prefer) from each bowl, making sure you don’t mix the spoons (use one spoon per mix). Once it’s done, lift it up and tap it against the table to make sure the mix spreads well, then draw a couple of swirls with a skewer.
6. Place in the oven for 45-50 minutes. You can check that it is ready by inserting a skewer. When the skewer comes out clean, the cake is ready to come out of the oven. I like it with a lovely crust so I tend to increase the oven temperature in the last 5-10 minutes (when I remember). Get it out and let it cool down (it’s better if you do but we have had it warm before and it’s not bad!).
There you go, baking goddess I am not but, if I can make this marble cake, so can you!
*I broke the whisk the last time I made marble cake, see?
I have been meaning to write this post for a while as I would like to start a surreptitious campaign to bring fideos to the UK. Fideos can be defined as extremely short and thin spaghetti (well, the ones I like are thin). You can make lovely soups with them and one hugely popular soup is the Spanish recipe this post is for: sopa de fideos (pasta soup).
This is a really simple recipe, in fact if you have good homemade chicken or vegetable stock at home you can just add the fideos and, within five minutes, you could be ready to sit down to steaming hot comforting soup, spoon in hand. My mother always has stock in the fridge or in the freezer precisely for this purpose.
It should always be cooked the moment you want to eat, that’s when it tastes best and it takes so little time to prepare that it is totally feasible. This is the soup you eat when you’re cold and need warming up, when you don’t feel so well, when you need cheering up… Ok, by you I mean me but let me tell you, that cup of tea that the British fix everything with…this is my Spanish-style cup of tea. And, yes, being me it includes chorizo (you didn’t expect anything else, did you?).
Now, I like my pasta soups to be very thick, without too much liquid
(otherwise I call them consommés and I’m done with it), so make sure you adapt it to
your taste (don’t panic, it’s easy to do). Fideos are designed for soups so they get soak in the stock in a delicious way.
|What I like to see in my cupboard|
Fideos are not easy to find in the UK. In Tesco you can find Lubella Filini no. 2 (a Polish brand), but they’re number 2 (hence much thicker and they don’t soak in the lovely flavours like my absolute favourite: Gallo no. 0 (it has to be, it’s the only fideo brand I’ve been able to find in the UK, there are other brands in Spain of course). You can find the Gallo brand in the Spanish London supermarket R Garcia and Sons (you can order online or pop in for a visit). I’m pretty sure my husband has bought them from the La Plaza Deli in Portobello too. Of course, try any local Spanish shops or market stalls you may pass on your travels and, should you see a Portuguese shop, ask for their pasta soup range, even if they don’t have fideos, you will find tiny pasta dots, stars or teardrops that tend to be really good and work rather well.
Substitutes: De Cecco Stellette nº75 (I’ve seen them in Waitrose), Orzo pasta (I get it from Waitrose and I have seen it in selected Tescos), Tesco’s Farfalline, Lubella’s Filini. You could also break vermicelli into short length cut-at-home fideos.
Sopa de fideos a la Feisty Tapas
1 medium pan, 1 chopping board for vegetables, one chopping board for hot food
HINT: Should it be too thick, add more stock. Should it be too watery, just make sure you make it thicker when serving it by removing some of the extra liquid. See? I told you it was easy. If you don’t eat it all straight away, make sure you remove it from the heat and leave the lid either off or only half covering the pan so that the pasta doesn’t go too soft.
TIP: When immediate comfort is required, skip the carrots, add the chorizo and stock cube (if not using your own stock) when the water starts to boil and add the fideos or similar pasta for soup. In 5-10 minutes, depending on the type of pasta you could have a fantastic warming and comforting soup.
EXTRA TIP: You can also make a sopicaldo by chopping any leftover chicken and vegetables you may have.
YET ANOTHER TIP: Try making it with quinoa for a gluten free version, in that case make sure the chorizo is gluten free too (many tend to be but I am of the “you never know” persuasion).
If you’re new to my blog, welcome! You can find out more about in my bio.
I first discovered this Chorizo and Red Pepper Risotto recipe this time last year, I had never cooked risotto in my life and chorizo seemed the right place to start.…
*For the Thermomix version click here*
It was when I studied my masters degree at the University of Warwick back in 1996-97 that I learnt this recipe which today I have decided to name “Really easy chicken fajitas a la Feisty Tapas”. Now, say it with me: fah-hee-tass. Muy bien.
I was living on campus in a brand new hall of residence. Basically I had a “flat” with 7 other students, there was a kitchen, an adjoining dining room with a huge round table and a TV and I shared a bathroom with an Italian girl. There was also a direct phone line and direct Internet acess in every bedroom (back then, this was a luxury and it did happen through a cable!). We were all postgraduates and an assortment of ages and nationalities.
It was during that year that I met by chance the Mexican girl who occupied the exact same bedroom as the one I had in a straight downward vertical line: I was on the top floor, she was two floors down on the ground floor. The “chance” in question was an English lad, rugby player, who had a penchant for loud music. I met her while waiting outside the entrance during one of the fire alarms caused by some burnt toast (as always) that dragged us out to the freezing cold English winter. We soon discovered that not only did we have language in common but a common hatred for the English rugby player (let’s call him Chance, shall we?). From then on whenever he did our head in, I would slam my feet on the floor and she would hit her ceiling with whatever she could find. He soon learnt not to mess with Spanish-speaking girls (I bet he would have added the word crazy to that description). We once managed to catch a glimpse of a drunken Chance going into the pond right outside our windows in the winter, with a trolley from the nearby Tesco. We didn’t hear any noises for days, I guess pneumonia got the best of him.
|Happy customer, check out Alice’s fab blog here|
Those direct phones and the free calls to our respective university extensions came very handy.
Ah Chance, I reckon you either didn’t go far in the world or you are a politician.
Now, as chance would have it, this girl and I became friends and she taught me how to make fajitas and what better way to learn but from a Mexican! I reckon I have modified it quite a bit over the years as I never wrote her recipe down but I helped her make it a few times.
This is a perfect fun meal to have with the family or friends. It’s easy to double, triple or quadruple it as you wish to suit your herd / group of friends.
If you have a Thermomix or a blender, I have a shiny new version for you here.
Really Easy Chicken Fajitas a la Feisty Tapas
– A deep oven dish / tray
– A frying pan, with a diameter large enough to hold a whole tortilla keeping it, preferably, flat
– A chopping board
– Napkins / serviettes
– 10 minutes.
Hands-free time to do what you fancy:
– 40 minutes.
– Not that bad: one chopping board, one oven dish and one not very messy frying pan.
1. Preheat the oven to 200º (fan) / Gas mark 7.
2. Drizzle some olive oil over the bottom of the oven tray with a small squeeze of the lemon, add the chicken fillets, followed by the chilli and the juice of the half lemon, as well as some salt and pepper, and either get your hands dirty mixing it all well (just remember to wash them VERY thoroughly and not only because of the raw meat) or mix well with a couple of wooden spoons or similar. Make sure it’s all well coated.
3. Add the sliced onion and pepper and give it a good stir or mix well with the hands so that it’s again all coated.
4. Insert in the middle of the preheated oven for 30 minutes. At the end of that time, give it a good stir and return to the oven turning the heat up to about 220º (fan) / to give it that sizzling slightly-burnt-without-tasting-burnt look. Make sure that the chicken is cooked through, if necesary cut one of the bigger fillets through the middle to make sure (I do!).
5. Heat the frying pan over a medium heat and add 2 tortillas at a time, they only need about 30 seconds on each side, turn and remove to a plate. If you have a lid, cover them with that as you place them on a plate, otherwise cover them with another plate. However, the best is to get a bit Spanish on this, call everyone to the table and tell them to get started so that you can then sit down to eat in peace.
6. To serve, let each person help themselves. Spread a tortilla on your plate and fill with a bit of chicken and vegetables, dot with guacamole and soured cream, sprinkle with cheese, wrap around both sides and then fold the bottom so that the whole filling doesn’t drop to your plate when you pick it up. Enjoy. Repeat. Have napkins handy.
Serve with Spanish flair! I may have forbidden you from wearing sombreros in the past but for this one you can, they are Mexican. Only for this one mind!
Tip: If you want a more hands-on and even faster version, instead of putting the chicken+vegetables mixture in the oven fry it in a large pan or wok, over a medium-high heat and then a high heat (try not to burn them).
Very important hint: Adapt these timings to your oven, every heating device is different.
This is one recipe I have been wanting to share for ages. I love chorizo, it is one of my favourite ingredients. This is based on my grandma’s recipe, when I started cooking (or trying to) many years ago I asked her for three recipes: her chorizo pasta, her meat with olives and her “arroz con leche” (the Spanish version of the British rice pudding). Let’s just say that the woman could cook and not only good food but for hordes of people as it was never just her and my grandad for lunch or dinner around their kitchen table (one of the favourite spaces of my childhood).
When I don’t have access to a Spanish shop I buy Tesco’s cooking chorizo (in fact there’s always some of it in our fridge), you could also try Revilla Chorizo de Pueblo Puchero which you can find easily in Sainsbury’s or Waitrose.
Thermomix version here.
I started cooking this Noodle salad with pork a few months ago and it has quickly become one we all get excited about, LittleT included (minus the nuts for now to avoid accidents). It is so easy that you’ll have it ready in 20 minutes.
If you don’t eat pork or meat in general, you could of course prepare the noodle salad on its own, it is full of flavour. In which case you just need to add the dressing from step 2 and chopped coriander to your favourite noodles. Or you could try it the way Tor Ince adapted it with tofu (her method is below in the comments section).
Or, if you prefer chicken, we have Lesley’s report in the comments below that she has tried it with diced chicken breast and it was delicious (updated 24-7-2014, I have tried it with chicken today, delicious!).
Thank you to everyone who is trying this recipe.
I have added a little note and simple tip at the end that I hope will be useful.
1. Cut the pork fillet into 1 cm slices (roughly) and place in a bowl with 1 tablespoon of olive oil + 1 finely chopped garlic clove + 1 tablespoon honey.
2. Prepare the dressing in the small bowl by mixing: 1 tablespoon from the jar of crushed chilli OR a finely
chopped red chilli + 1 teaspoon of honey + 1 tablespoon soy sauce + the
juice of 1/2 lime (or juice of a whole lime if you prefer). Of course you could stick a fresh red chilli (I always have some in the freezer as they can be used straight away) and everything else in the Thermomix for a few seconds, speed 7 with half the coriander and have it done in no time (it’s what I do nowadays).
3. Heat a little oil in the griddle pan/frying pan and cook the pork slices for 2-3 minutes on each side until the juices run clear or (if you’re like me) just get one out, cut it in half and check that it’s cooked through). Remove the pork onto a plate, keep the pan on the heat.
4. Fry the fresh rice noodles in the pan for 2-3 minutes. This is optional though and you may want to just fry them in a little oil in a clean pan. Either way it’s delicious.
5. Place the noodles in a large bowl, add the chopped coriander and the dressing and toss together. Sprinkle the crushed nuts and chopped/sliced spring onion over the top. Tuck in.
Presentation tips: You can prepare the plates individually or you can place the salad bowl on the table along with a plate with the pork so that everyone can help themselves.
Note: If using dry noodle nests, cook according to instructions while the pork fillet marinades for a bit (between steps 1 and 2), drain.
Tip: You don’t have to use rice noodles, you could replace them with the noodles of your choice, I would recommend ribbon or fine egg noodles (I have made it with fine egg noodles before).
I can’t really say Serve with Spanish flair for this one but, since you found it here, do it anyway!
I’m linking up with Lavender and Lovage’s Herbs on Saturday for August, if you don’t know Karen’s blog already, please check it out. It is fantastic and has lots of ideas for those of you doing the 5:2 Diet.
Os pementos de padrón, uns pican e outros non
The above is a Galician saying describing the little green peppers that are the subject of this post, meaning that some of them have a kick, others don’t. These are the Russian Roulette of Spanish gastronomy.
Pimientos de Padrón (Padrón Peppers) grow in the eponymous parish of Padrón, located in the province of Galicia known as A Coruña, in Northwest Spain. This a poetic land, home to one of the greatest female writers of the Galician language, Rosalía de Castro. Spain has several regional languages (recognised as such, instead of dialects, under the Spanish Constitution), other languages include Basque and Catalonian.
Padrón Peppers are currently stocked at Waitrose (£1.99 for a 130 g bag), this is where I bought mine last week, but keep your eyes peeled if you see any Spanish stalls, shops, supermarkets in your daily travels. They are a very seasonal produce and, in fact, they are ideal for summer tapas so make sure you grab a bag soon or you may have to wait until next year.
No forks required, grab them by the stems and, if you’re brave, eat everything but the stem itself but don’t forget some of them can be as hot as a
Enjoy, if you can, with a nice chilled beer and make sure you have nice crusty bread handy because, should you get one with that special kick, you will want to reach for the bread to appease the burning sensation, if you like chillis you’re going to love this. Once you’re done with the bread make sure you have a nice sip of that beer. Chin chin.
If you want to read more about the food of my homeland, Galicia, step this way.
Maria aka Feisty Tapas
I originally found the recipe for this Maple-glazed Roast Chicken with Sesame Seeds in Delicious Magazine a while back and have prepared it quite a few times ever since and have tweaked it a bit. It turns out deliciously juicy every time and, if you keep the cupboard ingredients at home like we do now, it’s just a matter of buying the best chicken you can afford. This is really simple and after a while you will adapt it to your taste and remember it by heart. It looks lengthy but that’s only because I’ve embellished as well as added my tweaks, otherwise I could have just sent you to the Delicious Magazine website, couldn’t I?
Maple-Glazed Roast Chicken with Sesame Seeds
– 1.5 kg chicken (preferably free-range). If your chicken is bigger, just increase the below amounts and the cookign time accordingly (i.e. a little bit). For example for a 2.25 kg chicken you will need about 2 hours.
– Unsalted butter cut in slices then cut again to turn it into strips, about 25g should do it
– 5 tablespoons red wine vinegar
– 4 tablespoons maple syrup
– 1 teaspoon cinnamon
– 1 tablespoon sesame seeds
– A brush for the glaze
– Salt and pepper to season (although the result is so tasty that it’s not even necessary)
Right, you have all your ingredients at home, ready? These are the steps to follow.
1. Preheat the oven to 200°C/gas 6. If you have a rubbish oven like we used to have, adjust this to whatever you’re used to to achieve that temperature, if you have a fan oven 180ºC will do the trick.
|Chicken buttered, vinegared and seasoned ready to go in the oven|
2. As soon as you’ve turned/pressed whatever gets your oven going, get the chicken out of the fridge, it’s better if it isn’t totally cold.
3. Place on a roasting tin. Insert the butter strips between the breast skin and the breast itself, if you’re squeamish get someone else to do it for you or just think of me stressing to you with a Spanish accent that it is well worth it. Then pour 2 tablespoons of red wine vinegar in the cavity (nowadays I just do this calculating roughly as I tend to lose the measuring spoons easily, it doesn’t matter if you don’t get it exactly right). Season (I don’t always season it) and into the oven it goes, middle shelf preferably (then again this depends on your oven).
4. Set your timer for 1 hour and 10 minutes, adjusting it to the weight of your chicken. You can prepare the glaze now or 5 minutes before the alarm goes off, either way it’s time to put your feet up, let someone else do the side dishes*.
5. In a bowl mix 3 tablespoons of red wine vinegar, 4 tablespoons of maple syrup, 1 teaspoon of cinnamon and 1 tablespoon of sesame seeds. Give it a good stir as the cinnamon tends to not want to mix too easily.
6. As soon as that little nifty timer goes off, it’s time to get hold of the brush and get crafty by spreading half the mixture all over the chicken. Make sure you get into every nook and crannie, I even get a bit of the mix in the cavity. Back into the oven for 10 minutes, then spread the rest of the mixture and back in for another 10 minutes.
7. Ring ring (or in my case Marimba Marimba) goes the alarm. Time to get that fabulous chicken out of the oven, place it with pride wherever you can find some space and let it rest for 5-10 minutes.
8. (Optional) If you fancy some lovely gravy, my husband tends to take over with it and boil the juices left in the roasting tin rapidly with some white wine while stirring (or rather getting me to stir), the result is a delicious gravy.
Final step: Get everyone at the table and enjoy every mouthful in good company.
*Don’t forget: “Serve with Spanish flair”, in this house we also serve it with my husband’s amazing roast potatoes, vegetables such as carrots, broccoli,… usually steamed and drizzled with a bit of good extravirgin olive oil. Finally, something that I love about British gastronomy: bread sauce.
Tip: You won’t always be able to get a chicken that weighs exactly 1.5 kg, also you may have more people to feed sometimes, just increase the amounts as you see fit.
Another tip: I sometimes increase the maple and cinnamon amounts.
Third tip (bear with me, I’m on a roll): If you’re going to do roast potatoes, we have come to the conclusion that the best way is to start parboiling them once step 3 is done with. That way they are ready more or less at the same time as the chicken.
Roast chicken makes for fantastic leftovers, in weeks to come I will share with you how we make the most of it for a couple of days.
A lot of people visit this blog thinking food because of the name and, although the obviously fantastic content drags them in and they keep on coming back (yes, I’m feeling sarcastically modest today), I just thought I might as well have a section dedicated to the thing that brought them here and to show the sheer simplicity of the tapas world.
Tapas are easy, rewarding and, to be blatantly honest, you don’t even need good weather for them, just set the mood as you wish and off you go. From a picnic in the park, the garden, the riverside, the kitchen table or your living room floor, as long as you have the right ingredients (good produce, lovely people and good conversation) you are off to a rather good start.
Dot these around a table, if it’s a large table create two or more bowls/plates of each and place them at different ends where everyone can reach because you don’t serve tapas onto your plate, you get your fork or spoon and eat, eat, eat.
Tapas are a laid-back affair, they should bring laughter, joy, good conversation and a sense of being on holiday and feeling relaxed.
So, here you go, the lazy guide to tapas of the feisty variety. If you try any of them, make sure you come back soon to tell me and everyone all about it.
Let’s start with some easy ideas stolen from my Spanish Mothers’ Day post as well as a couple of updates.
– Fill a bowl with olives (you know, from that olive bar you have been eyeing up).
|What’s usually left of the chorizo in red wine, i.e. nothing|
– Slice some thick chunks of chorizo sausage and fry them first on their
own to release some juices and then add some red wine and let it
bubble. Make sure you peel the chorizo first, at least that is the way I
prefer it, I don’t like nasty surprises.
– Make croquetas, delicious béchamel-based bites, how about Porcini Croquetas, sounds good, eh? They are heavenly!
– Get or make pita bread and make the most of the chorizo with these: Hummus and chorizo pita pockets.
– Buy a tin/jar or two of anchovies and place them in pretty bowls or get a bit fancy and make these Little Gem Lettuce with Anchovies which are perfect if you have just made the chorizo above.
– Buy some manchego or idiazábal or any other Spanish cheeses that you can find, that’s a couple more dishes sorted. In fact, get a few cocktail sticks, dice the cheese, roll an anchovy on top, you are sorted for another platter. you can also do the same but topping it with the chorizo (it’s a fantastic combination).
– Get nice crusty bread (to dip in the chorizo’s lovely wine sauce and to put the anchovies on), for instance.
– Buy some Spanish meats: jamón serrano or ibérico, chorizo, lomo, salchichón, fuet. Whatever you can get your hands on.
– Make a Spanish potato omelette (tortilla de patatas), easy peasy with your Thermomix.
– Buy a few tins or jars of sardines, lay them over sliced boiled
potatoes, some people add raw onion to it. It will depend on how well
your tummy and breath deal with that.
– A sliced Crustless Quiche in the Thermomix is really easy and tasty and perfect with a salad, keep reading for salad ideas.
– Make a mixed salad: buy a prepared bag, empty it in a bowl with some
cherry tomatoes, cheese (cheddar, feta, whatever you have handy), tuna, olives, sliced onion, boiled egg…
anything goes where salad is concerned. My favourite homemade dressing
is: a garlic clove stamped on bluntly with the hand a few times, good
extra virgin olive oil, sherry vinegar and grain mustard, put it in one
of those handy bottles for making salad dressings or in a jar, cover and
shake really well. Adapt the measurements to your liking, whether you
like more the flavour of vinegar, of good olive oil or of mustard.
– While we are on the subject of salads, how about a nice Mixed potato salad with feta, coriander and chilli? Easy peasy in the Thermomix.
– Well, since you already bought a whole bunch of potatoes, how about the Spanish classic Patatas Bravas? Here
you have my recipe for the Thermomix. I use boiled potatoes to keep it
slightly healthier but the original way is to use cubed potatoes fried
in olive oil.
– Garlic and serrano ham mushrooms make a great tapa, increase all the ingredients proportionally to cater for the hordes or make a small plate just for yourself, you can have tapas on your own too!
– Padrón peppers, here you can find my post on how to cook them.
|Cannellini beans with chorizo: perfect quick lunch in front of PC|
– Is the weather getting you down? Do you need a hot dish? Open a can or two of cannellini beans, slice some chorizo and get some mixed herbs (or fresh herbs of your choice if you’re going to the shop). Dry fry the chorizo for a few minutes, it will release lovely oil, add the beans, simmer for a few minutes so that they warm up and serve. I sometimes add chopped fresh tomato to this one and sometimes chopped tomato from a can. This one is perfect comfort food for a quick lunch.
– Spanish Lentil Stew (Lentejas) with its paprika flavours is another perfect candidate for the cooler weather.
– Finally, get a good Spanish wine, a good Tempranillo if you fancy red wine or Albariño if you are more in the mood for a dry white wine. Or a beer, see if you can get your hands on a few Estrella Galicia.
You don’t have to do all of these, they are just suggestions for you to mix&match.
Lay it on the table really nicely and serve with Spanish flair.
A few words that may come in handy: a la mesa (basically short
for come on you lot I have just slaved over a hot stove for hours and I
need you all to sit down and tell me that you like it).
And yes, this is how we eat at the Tapas household quite often, I love that my husband has taken so well to it.
Lots of Feisty Tapas love,
PS – No shiny sombreros allowed (they’re Mexican!).