Tag Archives: fresh herbs

Provencal Goat’s Cheese Brulee with Fresh Fig and Orange Compote

11 Nov

This is a dish we served at the restaurant. I came up with the idea and The Washer Up translated it into reality. That’s what he does, he makes what goes on in my head happen. I have no concept of how difficult things are, I just know what I want. Thankfully he is very practical (unlike me) and incredibly patient (ditto). We are the perfect team.

You can serve this with any seasonal compote/jam. Cranberries would be nice especially for a Christmas starter/appetizer or snack. I chose to make a Fig & Orange Compote because that is what I am seeing while walking the dog at the moment. The last of the late season figs….. Continue reading

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Middle Eastern Quinoa Tabbouleh Salad

4 Jun

Tabbouleh (or tabouli) is a Middle Eastern salad traditionally made with bulgur wheat, tomato and spring onion. Loads of finely chopped fresh parsley and mint are added then it is dressed with lemon juice and olive oil. It is so simple to make and has bags of flavour from the fresh herbs. The lemon juice lifts all the other flavours making it a refreshing, easy and delicious salad which can be served on its own,  as an accompaniment to grilled meat or fish or as part of a mezze.

This is one of my favourite lunch dishes. I vary the ingredients slightly every time according to what I have in the house. I’ve replaced the bulgur wheat with quinoa to keep it gluten-free but you could use couscous as well.

This time I added my Chermoula Seasoning and some harissa paste to the quinoa while it was cooking as well as throwing in some juicy raisins to plump up in the cooking liquid. Some flaked almonds on top give it some added texture but it is really all about the fresh herbs and lemon juice. Whatever you do don’t skimp on the herbs….

Quinoa Tabbouleh Salad Recipe

serves 3, vegan, gluten-free

  • 150 gr (1 cup) quinoa, rinsed in fine sieve
  • 450 ml (2 cups) veg stock
  • a handful of raisins
  • 1 tsp chermoula seasoning
  • 1 tsp harissa paste (optional) or a big pinch of chilli flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 small red onion or 2-3 spring onions, finely chopped
  • 1 large tomato, deseeded and chopped
  • 1/2 cucumber, deseeded and diced
  • 1 tsp finely chopped preserved lemon peel (or the zest of 1/2 a lemon)
  • the juice of half a lemon
  • 2 tbsp extra virgin olive oil
  • a large handful of fresh parsley, finely chopped
  • a large handful of mint leaves, finely chopped
  • a handful of flaked almonds
  • salt & black pepper
  • small mint leaves for garnish

Put the rinsed quinoa, stock, raisins, chermoula seasoning, harissa paste, salt & pepper in a small saucepan and bring to the boil. Lower the heat and simmer for 12-15 minutes until the liquid has been absorbed and you can see the curlicues in each grain. Leave to cool.

Stir through the chopped tomatoes, onions, cucumber and preserved lemon or zest. You can keep it in the fridge like this, in an airtight container until you are ready to serve it.

To serve, stir through the herbs, lemon juice and olive oil and taste for seasoning. Tip into a serving dish and top with some flaked almonds and extra mint leaves.

Enjoy!!

Things that made me smile today…..

Thistles…

Double Layer Hibiscus…

Tequila Sunrise anyone…?

Have a great weekend!!

Turk(ish) Pizza with roasted squash, shallots, chilli, garlic and feta

16 Mar

 It has taken me a long time to find the perfect pizza dough especially because I want a wholemeal version. Most of my attempts up untill now have turned out like pastry rather than pizza.

By perfect I mean, thin, crispy and bubbling at the edges. To find my perfect pizza I did a lot of research and this is a hybrid of three different recipes I found. The lovely dough is from here and it is made with beer. It caught my eye because of the beer and thinking about it, it makes sense. If you want a bubbly crust add bubbles, it works with tempura and beer batter so why not with pizza.

The thing I have learned about getting a crispy base is don’t overload your pizza with toppings (especially tomatoes) as they make the base soggy. My favourite Italian restaurant, La Pergola in Fuengirola, have a dish called base de pizza which is not really a pizza at all. It is a pizza base with  roasted garlic and parmesan which they serve with the homemade chilli oil to drizzle over, it is so good. It is actually a starter, like garlic bread but we order it every time we go as a main dish because we can’t bear to not have it. We share that and a bowl of their homemade pasta, normally the parpardella al funghi. I’ve never tried their pizzas, which I’m sure are amazing too, because every time I go I have to have the base de pizza.

So for my perfect pizza topping I found a recipe for Roasted Onion & Garlic Parmesan Pizza which looked ideal. But then I found a recipe for Turkish Pizza called Pide which was topped with spice roasted squash, feta and chilli that I couldn’t resist. So I put them both together added some fresh herbs for a bit of greenery and came up with this gorgeous pizza which I just had to share with you. The flavours are unusual for a pizza but, I think, all the better for it. You should try it, it’s delicious….

Turk(ish) Pizza with Roasted Squash, Onion, Garlic, Chilli & Feta

makes 4 individual pizzas, vegetarian

For the dough: Adapted from The Red Spoon

  • 1 packet of active dry yeast 7 gr
  • 1 tbsp honey
  • 55 ml warm (not hot) water
  • 150 gr white bread flour
  • 300 gr wholemeal bread flour
  • 165 ml or more of warm beer
  • 1 tbsp olive oil
  • 1 tsp salt

Mix together the yeast, honey and warm water in a large bowl and leave for at least 10 minutes until foamy. When foamy add in the flours, beer, olive oil and salt and stir to combine. You may need to add a splash more beer to make it come together.

Tip the dough out onto a floured work surface and knead for 10 minutes until smooth.  Put the dough in a lightly oiled bowl, cover with cling film and leave in a warm place until doubled in size, about 1 & 1/2 – 2 hours.

Cut the dough into quarters and store in the fridge until you are ready to use.

For the topping: Adapted from Delicieux & The Best I Ever had

  • 5oo gr butternut squash, peeled and cut into about 1cm cubes
  • 1 tbsp olive oil
  • 1 tsp baharat seasoning & 1/4 tsp cinnamon (or 1 tsp allspice, 1/2 tsp cinnamon)
  • a pinch of dried chilli flakes
  • salt & black pepper
  • 3 0r 4 large shallots, cut in half & peeled
  • 1 whole bulb garlic, chop the top off
  • 1 red chilli, finely chopped
  • 1 tsp dried oregano
  • about 75 gr finely grated Parmesan or Manchego cheese
  • 200 gr Greek Feta
  • a handful of fresh coriander, chopped
  • a handful of fresh parsley, chopped

Preheat the oven 2oo C.  On a large baking sheet lined with parchment paper, put the squash on one half, drizzle with olive oil, salt, pepper, chilli flakes, the Baharat seasoning & cinnamon. Toss everything together with your hands and spread out in one layer. On the other half of the baking sheet, put the shallots & garlic bulb, drizzle with olive oil, salt & pepper, toss to coat and put the shallots cut side down and the garlic bulb cut side up. Roast for 25 – 30 minutes until everything is browned and the squash is tender. Leave to cool slightly then slice up the shallots and squeeze the garlic cloves out of their paper cases.

Now back to the dough. Preheat/turn up the oven to 220C and heat up 1 or 2 large baking sheets. (You can probably only cook one or two pizzas at a time). Roll out one piece of dough, on a floured surface as thinly as possible, brush all over with olive oil and place on a piece of floured baking parchment. Scatter over a quarter of the onions, smush on a quarter of the garlic, sprinkle with a quarter of the parmesan, a quarter of the oregano, a quarter of the chopped chilli and tumble over a quarter of the squash.  Season with a little salt & pepper and crumble over a little of the feta. Repeat with the next piece of dough etc..

Bake for 10 – 12 minutes until browned & bubbling.  Crumble over some more feta and sprinkle with the chopped coriander & parsley.

Drizzle with a little extra virgin olive oil and enjoy!!

    

Greek Style Tomato and Bean Soup with lemon, mint and parsley

16 Feb

 Lemons are one of my kitchen staples. I couldn’t cook without them. Their juice adds a zing to any curry that lifts all the other flavours. A squeeze of lemon juice and a drizzle of good olive oil is all you need for the best salad dressing. The zest gives a brightness to cakes and cookies that could otherwise be too sweet. And no paella (vegetarian or not) would be complete without those sunny little wedges to spritz over as you serve.

If you taste a dish just before serving and think that there’s something missing, that it’s not quite right. Squeeze over some fresh lemon juice, add a pinch more salt and taste it again. The dish will come alive.

I always make sure I have a bowl of lemons in my kitchen, it makes me feel safe and the aroma of freshly squeezed or zested lemons makes the kitchen smell fresh and clean.  Lemons are best friends with another of my kitchen staples, fresh herbs. If you have lemons and fresh parsley, coriander, mint or basil you are seconds away from making an okay dish into an outstanding one. An uninspiring bowl of pasta with tomato sauce can be transformed with the last-minute addition of lemon juice and fresh basil. Any curry, South East Asian, Caribbean or Indian, would be dreadfully incomplete without the final squeezing over of fresh lemon juice (or it’s more exotic cousin, the lime) and a large handful of fresh coriander.

Lemon, mint and parsley are the stars of this Greek style soup. Mint and parsley are widely used in Greek and Middle Eastern cooking. The freshness of mint with the saltiness of a Greek Feta or Cypriot Halloumi cheese is a match made in heaven, squeeze over some fresh lemon juice and you have arrived…..

Greek Style Tomato & Bean Soup with Lemon, Mint & Parsley

serves 4 – 6, vegetarian/ vegan without the Feta

  • 2 tbsp olive oil
  • 1 leek, cut in half lengthways, rinsed and sliced (you can use a small onion)
  • 1 stick celery, sliced
  • 2 cloves garlic, finely, chopped
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • a pinch of dried chilli flakes
  • salt & black pepper
  • 1/4 or 1/2 head cabbage, shredded
  • 1 jar/tin cooked butter beans about 400 gr
  • 1/2 jar/tin kidney beans 200 gr
  • 1 tin chopped tomatoes 400 gr
  • 1 lemon
  • a splash of white wine (optional)
  • 3 or 4 tbsp tomato puree (tomate frito)
  • about a litre of veg stock 
  • 10 squares of frozen spinach or 1 bag of fresh (about 300 gr)
  • 100 gr quinoa (or orzo, rice, small pasta)
  • 75 gr Greek Feta cheese
  • 10 or 12 fresh mint leaves, chopped
  • a handful of fresh parsley, chopped
  • a handful of black olives (if you like them, I don’t)

Heat the olive oil over a medium heat in a large deep saucepan. Add the onions/leeks, celery, fennel seeds, coriander seeds, chilli flakes and dried oregano. Season with salt & black pepper and cook until softened about 4 or 5 minutes. Then add in the garlic and cook for another minute. Add a splash of wine and stir in the shredded cabbage, butter beans, kidney beans and tinned tomatoes. Zest the lemon, add it to pot with half of the juice and the tomato puree. Add the veg stock, season well with salt & black pepper and bring to the boil. Turn the heat down & simmer, covered for 10 minutes. Add in the quinoa or pasta, olives and the frozen spinach (if using fresh stir it through a couple of minutes before serving just to wilt). Cook for another 10 – 15 minutes until the quinoa/pasta/rice is cooked.

Just before serving squeeze  the rest of the lemon juice into the pot or serve some wedges on the side. Serve the soup in warmed bowls topped with some crumbled Feta, sprinkle over the chopped mint & parsley and finish with a drizzle of extra virgin olive oil…….

You can make this soup with whatever beans you have in your cupboard. White beans and chickpeas would be good. I had some cooked quinoa in the fridge so I added it in. It may not be authentic but the texture worked and it’s high in protein which is great for vegetarian dishes. Just make sure you use the dried oregano (a key Greek seasoning) as well as the fresh mint, parsley, lemon juice and Greek Feta and it will be delicious………….

Persian Spiced Lentil and Herb Soup with spinach and noodles

4 Feb

I love this weather we’re having here at the moment. It’s cold but sunny. Clear blue skies and you can see the snow on the mountains in the distance. It’s great for walking because you don’t get too hot and the views are spectacular…

You’ve got the snow on the Sierra de las Nieves on one side and the view down to the sea on the other…….

 And a lot of fragrant pines in between…

When I get back from walking I want something hearty, healthy and delicious for lunch. I have been meaning to try this soup for a while, it has all my favourite things in one dish. Lentils, Middle Eastern spices and loads of fresh herbs and greens. I’ve reworked a Persian recipe I found for Aashe Reshteh. Aashe (soup) Reshteh (noodle) is made with Sabzi (fresh greens) which can include parsley, coriander, mint, spinach, spring onions, dill and whatever else green you have. I used lentils and kidney beans but you could use chickpeas, white beans or whatever you have. The original recipe I found cooked this for 3-4 hours, I have no idea why it was ready as soon as the pasta was cooked. It took about half an hour in total and the greens are still fresh and delicious…

Persian Lentil & Herb Soup with Spinach & Noodles

serves 4 vegetarian

  • 175 gr (1 cup) brown lentils (uncooked)
  • 1-1 1/2 litres veg stock 
  • 200 gr cooked kidney beans, rinsed & drained
  • 1 onion chopped
  • 1 leek, rinsed & sliced
  •  2 stalks celery & leaves chopped
  • 2 cloves garlic, chopped or 1 garlic shoot
  • 1/2 head cabbage, cored & shredded
  • a big pinch of dried chilli flakes
  • 1 tsp sumac (optional)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1 tsp  Ras al Hanout (a Middle eastern spice mix)
  • 1/2 tsp turmeric
  • 1/2 tsp dried mint
  • a bag of spinach (300 gr) I used frozen chopped spinach which comes in portions I used about 6 squares.
  • a big handful of parsley, chopped
  • a big handful coriander chopped
  • 2 or 3 spring onions, chopped
  • salt & black pepper
  • 100 gr dried noodles (I used wholemeal spaghetti broken but you can use fine vermicelli, like you would for a minestrone)
  • 4 tsp greek yoghurt or sour cream

In a small pan cook the lentils in 600 ml (3 cups) liquid (I used 400 veg stock 200 water). Bring to the boil and then simmer for about 10 minutes. Meanwhile heat some olive oil in a big pot over a medium heat. Cook the onions, leeks & celery for about 8 minutes until they start to soften then add the garlic and cook for another minute. If it gets dry at any time add a splash of veg stock. Add in the spices and dried herbs then pour in the lentils and their cooking liquid. It doesn’t matter if the lentils aren’t cooked they will carry on cooking in the soup. Add in about a litre of stock, the cabbage, frozen spinach(if you are using fresh leave it till later) and the cooked beans. Bring to the boil add in the broken pasta/ noodles, lower the heat and simmer until the pasta is cooked (about 10 -15 minutes). About 5 minutes before you want to serve the soup add in the fresh spinach & half of the fresh herbs and spring onions.

Ladle the hot soup into warmed bowls and garnish with a dollop of Greek yoghurt/sour cream and the rest of the chopped fresh herbs and spring onions…..

I served this delicious soup with some Halloumi Cheese & Garlic Pull- Apart Bread (which tastes as amazing as it sounds) and I will be posting the recipe tomorrow……… Hasta Manana!!

 

    
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