Tag Archives: egg

Pisto Con Huevos – A Rustic Spanish Classic

1 Oct

Pisto con huevos is a Spanish version of ratatouille (pisto) topped with an egg then baked in the oven, in my version anyway. Alternatively you can top it with a fried egg or mix the eggs into the pisto like scrambled.

This popular rustic dish is often referred to as Pisto Manchego because it was first developed in central La Mancha. Manchego means “from La Mancha”. You may not know that the true Manchego cheese is made only from whole milk of the Manchega sheep raised in the “La Mancha” region.  Hard cured sheep’s milk cheeses from other regions are called Queso de Oveja Curado. Continue reading

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

Keralan Soft Boiled Egg and Aubergine Curry

4 Dec

Kerala is one of those places I dream of visiting. An Ayurvedic retreat specialising in vegetarian food near the tea & cardamom plantations would be perfect. A place to rejuvenate mind, body and soul, somewhere like this…

Until that time comes I am happy to cook my own versions of Keralan dishes from home and use my walking as a means of rejuvenation. Today we walked to the top of a hill  I had been intrigued by for a while. It has some trees and what looks like a retreat or chapel at the top and I wanted to walk up there..

We had to walk up hill through the pine forest to get to the fire break, which is what looks like the path from down below.

When we got out of the forest about half way up we could see Alhaurin(the town where we live) and the snow on the mountains in the distance.Nearer the top we could see over the other side down to the coast and the sea. This is the Costa del Sol seen from the other side. The side that most tourists never see….

At the top was a deserted building that looks like it  is used for observation or maybe a forest warden’s office.

Whatever its use is, it is now our own private hilltop retreat! It’s free and the views are priceless…

It’s not Kerala but we can walk there in an hour and stay as long as we like….

I think this will be the first of many times that we will find ourselves at this sheltered hilltop retreat, but next time we will take a picnic, we were starving by the time we  had walked home. Definitely in the mood for a Keralan curry…

 Keralan Egg & Aubergine Curry Recipe

serves 2 or 3  vegetarian

  • 1 large aubergine cut into quarters, lengthways and chopped into 2 cm chunks
  • 2 or 3 large eggs (1 egg per person)
  • 2 or 3 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 red onion chopped
  • 1 big tomato chopped
  • 1 green chilli, chopped
  • oil for frying (coconut oil would be good)
  • 1/2 tsp cumin seeds
  • 2 tsp punch pooran*
  • 1 tsp ground coriander
  •  2 cardamom pods (crush and use the seeds)
  • 250ml -500ml veg stock
  • 1/2 tsp turmeric
  • 2 tsp tamarind paste
  • 1 tbsp vinegar (I used balsamic)
  • 2 tsp brown sugar (or jaggery)
  • a handful of fresh coriander, chopped
  • salt & black pepper

*Punch pooran is a spice mix made with mustard seeds, cumin seeds, onion seeds. fennel seeds & fenugreek seeds. You can get it from Indian supermarkets or from East End Foods.

Heat some oil in a pan over a medium heat and add the onion & spices. Cook for a few minutes until the onion softens then add the chilli, ginger & garlic. Mix everything together adding a little veg stock to stop it drying out. Add the aubergine chunks, stir to coat them in the spice paste and cook for about 5 minutes until the aubergines begin to soften & brown slightly. Season well with salt & black pepper. Add the chopped tomato, vinegar, tamarind & sugar, stir and add about 250 ml of the veg stock. Cook gently for about 15 – 20 minutes until the aubergines are really tender and the sauce has reduced. You can add more veg stock if it seems too dry. Stir in fresh coriander and check seasoning.

Meanwhile put a small pan of water on to boil. When the water is boiling turn it down slightly and cook the eggs in the boiling water for 7 minutes. After 7 minutes drain the water out of the pan and run the eggs under cold water until cool enough to handle. Peel the eggs and cut in half lengthwys.

Serve the aubergine curry topped with the soft boiled eggs and some extra chopped coriander.

I served this curry with some onion seed flatbreads see recipe here and a dollop of  Greek yoghurt mixed with fresh mint & lemon juice. Some coconut and cardamom infused rice would be lovely too.

The combination of the sweet, spicy aubergines with the texture of the perfectly cooked soft-boiled egg is so lovely, you wonder why you have never tried it before. It may sound strange but it is really delicious.. Enjoy!!

Guacamole and Soft Boiled Egg Salad

9 Nov

 

This will be the first of many avocado recipes now that they are in season. I love avocado. We collected some windfalls this morning while walking the dog. We both had a real fruitarian moment!

When my Dad lived in Spain a lovely girl called Patricia who was a fruitarian used to teach him Spanish. Her and a group of her friends lived in tents along the river, it was a sort of hippy commune really. Anyway they were all fruitarians which meant that they only ate fruit & nuts that had fallen naturally from the tree. 

They also did odd jobs for people. Her boyfriend built a rabbit run with two separate hutches in my Dad’s garden when we first moved to Spain 10 years ago. We brought our two rabbits (Prada & Gucci) from England with us. We flew Easyjet and they flew British Airways the day before so my dad had to pick them up from the airport in Malaga. He said that the airport staff couldn’t believe what he was doing when they came out in their little carry cases on the baggage reclaim belt! The Spanish don’t have rabbits as pets they are food. They all had a good laugh at him anyway.

So Patricia’s boyfriend Xema had to build two separate rabbit  runs beacuse Prada & Gucci were brothers and would fight all the time if we didn’t keep them apart. They thought we were mad.

Patricia rode her bike everywhere in a handmade straw hat. She was one of the most beautiful women I have ever met, she always looked healthy and glowing. One day my dad offered her a drink of something (probably wine!) and she declined saying “solo agua como un flor” which means” just water like a flower”. And she was a beautiful flower….

So back to our windfallen avocados. A quick, easy and tasty salad was on the menu as we were both starving and a bit windbeaten after our walk.

Guacamole & Soft Boiled Egg Salad

serves 2 vegetarian

  • 1 ripe avocado
  • 2 eggs
  • some mixed salad leaves (watercress or rocket is good)
  • a small amount of red onion finely chopped
  • 1/2 tsp minced garlic & chilli
  • 1 tsp ground cumin
  • 1/2 a lime
  • 1 or 2 tbsp mayonnaise 
  • salt & black pepper
  • olive oil
  •  breadcrumbs (Fried in olive oil with salt, pepper & chilli flakes)
  • fresh chives or coriander

First put a small pan of water on to boil. When the water is boiling carefully lower in the eggs, on a large spoon, into the water. Turn the heat down to medium high and boil for 6/7 minutes.

Meanwhile scoop out the avocado flesh, put it into a bowl with some lime juice (about 1/4 lime) and mash it with a fork. Add the onion, chilli, garlic, cumin, mayonnaise and season well with salt and pepper. Mix together well.

After 6/7 minutes of cooking tip the boiling water out of the pan and run the cold water tap  into the pan to cool down the eggs. Roll the eggs on a surface to break the shells and then peel them. Cut into quarters.

Put the salad leaves on a plate, dress with olive oil, a squeeze of lime juice, salt & pepper. Put a couple of spoonfuls of the  guacamole in the centre and place the eggs around it. Top with chopped chives and toasted breadcrumbs.

Serve with some nice bread or maybe some warmed tortillas. Watch out for the wasps, can you spot it?!

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