Tag Archives: barranco blanco

Flowers on Friday and My First Guest Post

20 May

I don’t have the time to post a recipe today as I have my cousin Michelle staying with me and we have been busy sunbathing and hiking to a waterfall!  I thought I’d take this opportunity to share some photos of flowers that I’ve taken this week. Who knows it might become a regular spot. So here is the first Flowers on Friday selection…

And the waterfall…..

Today is my first ever guest post over at Veggie Grettie. Gretchen has an extremely informative blog full of interesting articles and recipes about nutrtition and a vegetarian/vegan diet. This is what she says..

“I believe food is the ultimate  medicine.  I am a Certified Nutrition Specialist with Certification in Plant Based Nutrition through Cornell University.  All of my research has led me to the  conclusion that a plant based diet is optimal.

At a young age I experienced health problems.  Despite numerous doctor appointments and numerous tests, no one had any answers as to why I was so ill.  Unfortunately I also experienced health issues in high school and college which at times were debilitating.  Toward the end of college after having been to many specialists and receiving many wrong diagnosis’ (along with suggestions that my health problems were psychosematic) my parents convinced me to try one last specialist,  Dr. Arnold Kresch of Stanford University.  Dr. Kresch finally had a diagnoses for me; endometriosis.  After performing surgery to remove my lesions, Dr. Kresch encouraged me to research nutrition and how it could be a powerful force in my quest for health.

For the past 15 years I have been able to manage my endometriosis through diet and exercise.  I have personally experienced the healing powers of nutrition have been able to nurse myself back to even better health than before through a plant based diet.  I am passionate about sharing my nutrition knowledge with others and can be found doing so through Veggie Grettie, as a Columnist for Chic Vegan, a freelance writer, and a Brand Ambassador for NEXT by Athena.” 

If you have a chance please check out her blog Veggie Grettie and have good look around. I would like to say a big thank you to Gretchen for featuring my recipe for Ezogelin Corbasi (A Turkish Red Lentil Soup) and am really happy that all the family enjoyed it so much!!

Christmas Carbicide and Boxing Day Bubble…

29 Dec

On Christmas Eve we walked up to these rocks….

Then the Washer Up made his amazing vegeatble sushi rolls stuffed with omelette, carrot, spring onion & spinach which we served with sushi ginger, wasabi paste & soy sauce… yum!

Followed by a spicy miso noodle broth with pak choi & shitake mushrooms..

And then we played cards..with the cat!

On Christmas morning we walked up to our favourite hilltop retreat and ate mince pies..

From there we could see this waterfall on the mountain over the other side of the valley and decided to walk there on Boxing day… more of that “adventure” later…!

Our Christmas Dinner was “Potatoes Four Ways” also known as “Christmas Carbicide!”..

This consisted of (clockwise from bottom right) Dauphinoise Potatoes, Potato Fondant, Roasted Garlic & Parmesan Mash & Polenta Encrusted Roast Potatoes. As you can imagine I have only just emerged from my carb induced coma.. The stuffing on top is Sage & Onion. I think my favourite was the Potato Fondant which is a disc of potato cooked slowly in butter & stock.  We served this with roasted shallots, peas & green beans with garlic & ground almonds..

This was all covered with “purple” gravy (don’t ask- it was red onion gravy but I blitzed it so it was purple!) nice…
We had red wine with dinner which was probably not a good idea, the Washer Up is not good on red wine…

So it was with a hangover on Boxing Day morning that we embarked on our trip to the faraway waterfall…. We parked at Barranco Blanco and took some pictures of the lovely waterfall there….

We couldn’t get down to the bottom because of all the water but you can see some more pictures I took there earlier in the year here.

We set off on the path around the valley and looked back at our favourite hilltop, where we walked to on Christmas day..

We passed another small waterfall on the mountain path before we went “off road”….

So, The Washer Up said it would only take us about 20 minutes off the path to reach the waterfall. Needless to say we ended up on a steep incline head height in thorn bushes with no idea how to get out! It was impossible to reach the waterfall through all the spikey bush but we got near enough to take this photo. There were three levels of waterfall..

It was pretty scary trying to find our way back to the path, but we haven’t given up. Next time we are going to go along the river bed at the bottom and see if we can reach it from that direction….

By the time we arrived back at home we had been out for about 3 1/2 hours so we were starving. What was in the fridge? Leftover potatoes and veg from our Christmas dinner. So it had to be Bubble & Squeak with a Fried Egg…

Put all of your leftover potatoes (mash & roasts) in to a bowl with the leftover veg and stuffing and mash with a potato masher. Shape into a ball and place a slice/chunk of goat’s cheese in the middle roll it up again to seal it and shape into patties.
Sprinkle some flour/breadcrumbs/polenta on a plate and lightly coat the patties to give it a nice crust. Fry in hot butter & olive oil over a medium high heat for about 5 minutes on each side (turn them over when browned). When they are nearly cooked crack two egs into the same pan and cook until just set.
Serve the Bubble & Squeak straight away topped with the fried egg (and some HP sauce!). The addition of the goat’s cheese is a Nigel Slater idea. I’ve never tried it before. It’s lovely when you cut into the Bubble & Squeak and the cheese oozes out. With that and the soft egg yolk …..heaven!!
Hope you enjoyed your Christmas too xx

Rainbows, Mushrooms and Pot Pies!

6 Dec

This Mushroom & Leek Pot Pie is comfort food at its best. Quick ,easy, warming and oh so satisfying. All you need is a sofa and a fork. It’s like a big hug in dish.

Today we walked about 15 km around the Barranco Blanco valley. This picture is the view to the hill retreat we visited yesterday, from the other side of the valley.

It rained on and off as we walked round which meant we were lucky enough to see this beautiful rainbow as we descended into the valley. We remebered to take a picnic this time…

At the bottom of the valley we came across a stream which led into an overgrown woodland area…

We saw these amazing mushrooms growing in the woodland but I have absolutely no idea if the are poisonous or not so decided it was best to leave them where they were..

Got me thinking about dinner though, after three and a half hours walking in the rain it had to be quick and comforting!

Individual Mushroom & Leek Pot Pies

makes 2 vegetarian

  • 1/2 pack frozen puff pastry (defrosted in the fridge overnight)
  • 15 gr butter
  • 1 clove garlic chopped finely
  • 1 pack mushrooms approx. 300 gr (I used small portobellos) quartered, you want chunky
  • 1 leek, cut in half lengthways, rinsed and sliced into 1 cm half moons, chunky again
  • 2 or 3 tbsp flour
  • 1/2 tsp cayenne pepper
  • 1/4 tsp freshly grated nutmeg
  • a few sprigs of thyme leaves
  • some chopped parsley
  • salt & black pepper
  • about 200 ml veg stock (you could use 1ooml white wine 100 ml veg stock)
  • 50 gr grated cheese (I used Manchego)
  • 1 egg beaten mixed with a little water to brush on the tops

Melt the butter over a medium heat in a large frying pan, add the leeks & garlic and soften gently for about 3 minutes. Meanwhile put the quartered mushrooms in a freezer bag and tip in the flour, herbs, spices, salt & pepper. Shake it around a bit to get the mushrooms coated in the seasoned flour.

Tip the mushrooms and the floury mix into the pan with the leeks and stir everything around. Cook this for a minute or two then add in the veg stock little by little until you get a thickened white sauce consistency. You may not need all the stock. Leave this to cook gently while you do the pastry.

If necessary, roll out the pastry to a rectangle about 2 or 3 mm thick. Preheat the oven to 21o degrees. Take a dish that you will be using for the pies and cut out two circles about 1 cm larger than the top.(you may need to re roll the pastry to get two). From the leftover pastry cut 1 cm thick strips to stick around the edge of the dishes.

 Stir the grated cheese into the mushroom mix and pour the whole lot into the two pie dishes. Wet you fingers and run them round the edges of the pie dishes then stick the strips of pastry round the top edge. Wet the strips and stick the circle of pastry on top of each dish. Squeeze the pastry together to seal the edges and crimp round the edges with a fork. (This doesn’t have to be perfect, messy is good!). Make 3 sets of holes in the top of each pie with a fork then brush the tops with the egg wash. Cook in the preheated oven for 15 to 20 minutes until the top is golden brown & crispy.

Serve immediately and feel yourself coming back to life……..

Walking To The Waterfall

21 Oct

This is the stunning waterfall that we eventually found in an area of our town called Barranco Blanco which translates as White Ravine. I have been there before with our Spanish waitress Meri and thought it would be a good idea to show The Washer Up as he has never been. Unfortunately I couldn’t remember exactly where it was but I knew the general area, a bit like when I can’t remember where I’ve parked the car!

Apparently this is the waterfall used in the Timotei adverts in the eighties. I don’t know how they got all their equipment down there beacause we found it hard enough on our own just with the dog.

Crossing The Stream

The dog makes it look easy doesn’t he. Well this was one of the detours we took whilst trying to find the waterfall, it turned out we were going the wrong way anyway but it was quite an adventure…

Action Shot!

The thing is you can hear it but you can’t work out how to get there, I remember it being slightly diificult to get to but not this bad. Eventually we make it after several attempts and the dog falling in…

We Made It

It was definitely worth the effort though, it is beautiful and most people don’t know that it’s there, which is kind of nice you get it all to yourself especially at this time of year.

I couldn’t tell you how to get there though…. I think finding it is part of the adventure and what makes it so special.

This tree marks the spot…………

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