Tag Archives: local

Green Fig and Goat’s Cheese Bruschetta with honey, basil and black pepper

22 Aug

It’s green fig season here……

I bought a kilo at the organic market on Sunday…..

I also bought a jar of local goat’s cheese spread. You may have already noticed that one of my favourite food combinations is fig and goat’s cheese from this Dried Fig & Goat’s Cheese Pizza and this Fresh Fig & Goat’s Cheese Quiche.

But this gives all the fabulous flavour in a fraction of the time. It literally takes 5 minutes to make and the ingredients are local. To me anyway… The figs and goat’s cheese are from Coin (next village).  The honey I used is not actually honey, it is called Miel de Cana (cane honey) which is molasses from Malaga, a delicacy used liberally in this local recipe for Berenjenas con Miel (fried aubergines with honey).

I finished it off with a grinding of black pepper, some flakes of sea salt, a drizzle of Andalucian extra virgen olive oil and some baby basil leaves from our terrace. Andalucian sunshine on a plate, sending it your way if you are in need of some….

Green Fig & Goat Cheese Bruschetta Recipe with honey, basil & black pepper

Serves 1 as a snack, vegetarian

  • 1 large ripe green fig, cut into 8 wedges
  • 1 piece of wholemeal/brown/rustic bread
  • goats cheese
  • black pepper
  • miel de cana or honey
  • sea salt
  • small fresh basil leaves
  • extra virgen olive oil
  • salad leaves to serve (optional)

Toast the bread under a hot grill (or in a toaster) on both sides. Spread the goat’s cheese on the toast and top with the wedges of fig. Generously drizzle over the honey and grind over the black pepper.

Put under the grill for a few minutes until bubbling and hot. Serve sprinkled with flakes of sea salt, baby basil leaves and drizzle over some olive oil. Add a handful of salad leaves to the plate if you like.

Serve this as a luxurious breakfast, brunch, lunch, snack or supper. Even as a starter/appetizer it works very well. Easy, impressive and it takes minutes. Which is always a good thing.

Buen Provecho

My Weekend Inspiration….

21 May

A lot of people ask where I get my inspiration and ideas from. It’s usually the first thing they ask me if they know about my blog. Apart from being influenced by all the amazing restaurants we visited in Cape Town recently, I get inspiration every day when I go out running with Rufus (the dog) and occasionally The Washer Up comes too.

It’s when I get time to think about ideas and things come together somehow. I’ll try to explain: on Saturday I saw this apricot on the ground as I was running past a field that normally has a Shetland pony in it. The pony is not there anymore but we always look to see if he’s come back.  I noticed that there were two apricot trees laden with fruit that were just about ripe. One had fallen on the ground so I took some pictures of it. I wanted to take some more close up pictures of the tree with the fruit on it but I am a bit short and would have to climb on a fence to get the shots. A job for The Washer Up definitely.  He was coming running with us on Sunday, I would have to wait.

Further on I saw these roses and had to stop to photograph them. The coral one is so beautiful I can still smell it now when I look at the picture, can you?

These apricot roses caught my eye aswell. It must be an apricot thing. So now we have apricots and roses, in my head I mean, not physically. I didn’t steal them, honest.

Next I noticed that the almond trees have started to bear fruit (or nut) and you can see little furry green pods all over the branches. These protect the young green almond inside. So almonds join the apricots and roses in my head. What does apricot, rose and almond say to you? To me it says, Moroccan, Middle Eastern exotic, floral, sweet pastries. Or even slow-cooked fragrant tagines sweetened with dried fruits and topped with crisp, toasted almonds. Or lightly aromatic Tabbouleh or couscous salads studded with jewel coloured fruits and crunchy nuts and flecked with bright green fresh herbs. So that is where my mind is going on that one. Watch this space, I am getting apricots in my organic veg box this week.

Oh and he got the apricot tree shots by the way….

Sunday was all about photographing baby fruits and getting excited about future summer recipes. The creative process begins now. There are baby persimmons to think about.

Watching pomegranate flowers turning into fruit before your eyes.

Baby quince with their furry skin just beginning to show.

And tiny little bunches of grapes peeking out from under the vine leaves. Lots to think about.

We also saw a farmer harvesting his red potato crop on the way round.

Very exciting, we had been watching them grow for a while but had no idea that they were red until now. Aren’t they lovely? He also had some enormous spring onions growing next to the potatoes. So I’ve now opened a new file in my head that contains red potatoes and spring onions.

There are also some beautifully vibrant green lettuces that are desperate to be included somewhere too.

On the way back home we went to a new organic farmers market that is held every Sunday morning in Coin. My friend Judi had told me about it, so we went to have a look. It’s a local initiative to encourage people to buy fresh fruit and vegetables from their neighbours rather than supermarkets. All the stallholders live in Coin and have private small holdings. Some are organic and some are not but it is all clearly marked.

And guess what the first organic stall we came across was selling?

Oh yes, red new potatoes. It’s the little things that make you happy isn’t it. We bought a kilo, I have no idea what I am going to do with a kilo of new potatoes but they were 50 cents, so I couldn’t ask for half could I?

They also had some young garlic at the back there. So this file now contains, baby new red potatoes, spring onions and spring garlic. It has got to be a potato salad with those ingredients. But not a rich mayonnaise heavy potato salad, I’m thinking more of a light wine and stock cooked potato salad with olive oil, herbs, spring onions and garlic. It’s a French thing, I’ve seen it on Barefoot Contessa. I may have to try roasting some too as I have bought so many….

It’s only a small market but there was a local potter doing his thing and we also bought some of these deliciously sweet little organic strawberries.

They have a special destiny in a separate mental folder that I will share with you tomorrow…….

Honey, Apple, Date and Walnut Olive Oil Cake

1 Apr

There are so many bees around at the moment busy collecting pollen. They reminded me of a visit I made to a local honey producer about a month ago that I haven’t blogged about yet. I have been waiting for the perfect honey recipe to come along which is deserving enough to feature the delicious honey that I bought, and this is definitely THE one. More about that later, first the visit then the recipe…

You had to drive through a river to get there but I doubt all that water is still there now with all the hot weather we have been having. It looks worse than it is….

Miel is “honey” in Spanish and Fuente del Sol means “Fountain (or Source) of Sun”.

There is a slightly unattractive warehouse and a very well hidden little shop with a small sign outside….

Inside the shop they sell lots of different types of honey. There’s orange blossom, rosemary, thyme, eucalyptus and wild flower honey and they sell it in the squeezy non-drip bottles as well as glass jars. They also sell pollen and royal jelly products as well as a range of  natural soaps and cosmetics made using aloe vera and olive oil. 

I bought some thyme honey which is really lovely. I have been having it on toast for breakfast with my local goat’s ricotta (requeson) it’s so good. If you’ve never tried ricotta and honey on toast you should, and so much better when they are both local. You could even make your own ricotta, it is really easy unless you’re my dad, but that’s another story…..He had a bit of a drama making my spinach & ricotta gnocchi!

I’ve been trying recently to use olive oil instead of butter whenever possible in my cooking. The delicious extra virgin olive oil in the picture above we helped to harvest back in November and I’ve used it to make some banana & coconut muffins that tasted great.  We store it in empty wine bottles because plastic bottles are not good – for your health or the health of the oil.  I’ve seen quite a few Italian recipes for olive oil cakes and wanted to give it a try. I was thinking local olive oil and local honey it’s got to be good. I wasn’t wrong….

Honey, Apple, Date & Walnut Olive Oil Cake

makes 16 squares, vegetarian

  • 3 large eggs, at room temperature
  • 130 gr brown sugar
  • 1 tsp vanilla extract (optional)
  • 165 ml good olive oil
  • 260 gr runny honey (coat the measure with a little olive oil so the honey slips out easily)
  • 375 gr wholemeal flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 – 2 apples, peeled,cored and roughly diced. I used 1 1/2 large fuji apples you need something crisp.
  • 100 gr walnuts, roughly chopped
  • 100 gr dates, stoned and roughly chopped, plus a few extra for garnish
  • a small tub of mascarpone/creme fraiche
  • extra honey

Preheat the oven to 180 C and line a 9×13 inch cake/roasting tin with baking paper, base & sides. Beat the eggs, brown sugar & vanilla (if using)in a large bowl with an electric mixer for about 5 minutes until light & fluffy. Slowly add in the honey and oil bit by bit, beating until well blended.

Into another bowl sieve the flour, baking powder, baking soda, cinnamon and salt then tip in the whole-wheat bits left in the sieve as well. Stir to combine. Add the flour mixture, apples, walnuts and dates to the wet ingredients and fold together gently until just blended (Don’t overmix you will get a tough cake).

Pour the mixture in to the lined baking tin and spread out evenly. Bake in the preheated oven for 35 minutes or until the top is firm and golden brown. Leave to cool in the tin.

Cut into 16 squares and serve with coffee and a pot of mascarpone drizzled with more honey and some more dates or walnuts for the top.

Spoon some of the honey mascarpone on top of your piece of cake and top with a date half. It was all looking quite healthy up until then wasn’t it. Oh well it’s only a suggestion…..

This cake is so moist and delicious with the apples, honey and olive oil, you need to make it and then invite people round for an afternoon tea or coffee. Otherwise you might just have to eat it all. It keeps really well too, if it should last that long…..Enjoy!

Fennel and Orange Risotto with spring onion, goat’s ricotta and chilli

8 Mar

The fennel plant we are growing in a pot on our roof terrace is ready to harvest. Is ready the right word? I’m not sure.

Some of the spring onions are looking good too. Spring onions (cebolletas) in Spain are huge. They are completely different to the spring onions/scallions you get in the UK or US. So when I say use 1 spring onion it’s probably equivalent to 4 or 5 scallions.

I have been looking for suitable fennel recipes for a while now. Something to really showcase our first and only fennel. It had to be something special.  The classic Fennel & Orange Salad sounded lovely and fresh but it is raining here at the moment so I didn’t really feel like a salad. I wanted something warm and comforting. I came across a recipe for Orzotto with Sausage, Fennel & Rosemary on The Culinary Taste. Orzotto is a barley risotto. This was exactly the kind of thing I had been looking for. Minus the sausage, obviously. Rita said she was inspired by a Jamie Oliver recipe for Fennel Risotto so I asked her what other ingredients he had added. His recipe was for Fennel Risotto with Ricotta & Dried Chilli.

Jamie’s recipe used the zest & juice of a lemon as well. This got me thinking back to the classic fennel & orange salad combo and I decided (living in Andalucia) to use orange instead of lemon and our beautiful spring onions were the natural substitute for normal onions.

local cheese producer makes a goat’s ricotta (requeson in Spanish) which I had been wanting to try for a while. So, I had all the ingredients for the perfect, seasonal, locally produced, homegrown dish. Exciting!

Fennel & Orange Risotto with Spring Onion, Goat’s Ricotta & Chilli

Serves 4 vegetarian. Adapted from a Jamie Oliver recipe

  • 1 tbsp olive oil
  • 1 tbsp butter plus 1 tbsp for finishing
  • 1 fennel, finely chopped fronds reserved for garnish
  • 1 stick celery finely chopped
  • 1/2 tsp fennel seeds
  • 1 large Spanish spring onion or 4 or 5 small, chopped
  • 1 clove garlic, finely chopped
  • salt & black pepper
  • a splash of white wine/vermouth
  • about 300 gr risotto rice (I used brown)
  • about 1 litre of veg stock
  • about 1/4 tsp dried chilli flakes
  • 4 tbsp goats requeson (ricotta), normal ricotta or soft goat’s cheese
  • 1 orange, zested and juiced
  • about 50 gr grated parmesan

Put the veg stock in a small pan over a low heat. Heat the oil and 1 tbsp butter in a large pan over a medium heat and add the fennel seeds, spring onions, celery, and chopped fennel. Cook for a few minutes until softened and translucent then add in the garlic and cook for another minute. Add in the rice and stir to coat in the oil and butter. When the rice starts to turn translucent add in the wine and cook until it evaporates.

Add a ladle of the hot stock and season well with salt & black pepper. When all the liquid has been absorbed add another ladle of stock, stir or swirl the rice, wait for it to be absorbed and repeat until the rice is cooked. This should take about 18 minutes with white rice and longer with brown.

When the rice is cooked remove the pan from the heat, add the tbsp butter, parmesan, orange zest, half the orange juice and crumble over the ricotta. Stir, put the lid on and leave for 2 minutes.

Taste and add more orange juice if you think it needs it. Serve in warmed bowls garnished with a pinch of dried chilli flakes and the fennel fronds. Have a bowl of the ricotta and Parmesan on the table for people to help themselves to.

The flavour combination of the fennel and orange is really bright, slightly sweet & fresh. Together with the creaminess of the ricotta it is a deliciously rich dish, unusually reminiscent of a dessert in some ways. But don’t let that put you off. Serve it as a starter or lunch dish rather than a main course to people who appreciate different flavours and they will be left wanting more….

Local Goat’s Cheese and Pear Salad with toasted almonds and rosemary honey dressing

31 Jan

 

Today while walking the dog I walked past lettuces, Romaine, Lollo Rosso and Cos …

Almond trees with their beautiful barely pink blossom….

A bee on wild rosemary flowers…..

Some unexpected pears amongst the ever present mandarins……..

And some goats which reminded of my visit to the local Goat’s Cheese producer “El Pastor del Valle”….

 This just shows how my mind works and proves that I am thinking about food all the time. While I am walking the inspiration and ideas come from all around me and somehow work themselves out into a finished dish….

This salad can be served for lunch or as a starter. It would also work as a dessert/cheese course after a meal or with drinks. Just arrange the pears, cheese, almonds and honey on a board with some biscuits and let everyone help themselves. The flavour combination of sour sharp goat’s cheese, sweet honey, juicy pears and crunchy almonds is a lovely alternative to the Stilton, Pear & Walnut classic….

Goat’s Cheese & Pear Salad with Toasted Almonds and Rosemary Honey Dressing

serves 2 vegetarian

  • 2 pears, peeled, cored, sliced
  • about 150gr goat’s cheese (I used a hard goat’ cheese but you can use a soft rind) sliced
  • a handful of toasted almonds, plus extra for garnish
  • some mixed lettuce leaves (a big handful each)
  •  about 4 tbsp extra virgin olive oil
  •  1 tbsp sherry (Jerez) vinegar (or balsamic)
  • 2 tbsp rosemary honey (just use normal honey and add about 1/4 tsp finely chopped fresh rosemary if you don’t have any)
  • salt & pepper
  • rosemary flowers to garnish (if you can find some) but not too many they are very strong

Wash & pick your salad leaves and put them in a large bowl with the sliced pears, cheese and toasted almonds. Pour the olive oil, vinegar and rosemary honey into a small bowl and whisk together well. Season with salt & pepper and taste, you can add more oil/vinegar/honey to your taste. Pour the dressing over the ingredients in the bowl and toss together with your hands. Pile onto your serving plate(s), add a few rosemary flowers onto the cheese & pears and top with some more toasted almonds…

 It really is that simple, enjoy!!

    

“Goatherd’s” Pie – A lentil bake topped with local goat’s cheese mash

21 Jan

This is my vegetarian version of Shepherd’s Pie. For those of you who don’t know, Shepherd’s Pie is a British dish made with minced lamb (hence the shepherd) and vegetables topped with mashed potato and baked in the oven. It is classic, British, cold weather comfort food.  I have replaced the minced lamb with lentils and put some goat’s cheese through the mash. The idea came from seeing these goats and sheep grazing together while I was walking the dog…..

They like to eat trees….

I remembered that there is a local goat’s & sheep’s cheese producer in Alhaurin, where we live, that I have been meaning to check out for a while.

“The Shepherd of the Valley Cheeses”

I was greeted by this dog as I got out of the car. If by greeting  you mean, barking constantly, following me and trying to bite me as I left. But don’t let that put you off. They have great selection of goat’s and sheep’s cheeses, just ring on the bell…

I bought this hard goat’s cheese (it looks like Manchego) which is delicious. Every goat’s cheese I’ve bought before has been the soft rind kind that is sold in supermarkets. This is quite different and a nice change. It is quite crumbly and the flavour is sharper than a sheep’s or cow’s milk Manchego.

They also have a goat’s Requeson which is a type of ricotta that I am looking forward to trying next time I go. I will try to take some more pictures then and I would like to have a proper tour of the factory when I’m not being chased by a big dog……

“Goatherd’s” Pie Recipe

serves 4-5, vegetarian

  • 5 medium potatoes, peeled & quartered
  • about 75ml goat’s milk
  • 75-100 gr goat’s cheese, grated or crumbled plus extra for topping
  • salt & black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1 big, red (or not) onion chopped
  • 3 celery stalks & leaves, chopped
  • 2 large cloves garlic, chopped
  • 1/2 a large sweet potato (or 2 carrots) diced
  • 5 or 6 mushrooms, sliced
  • a handful of frozen peas
  • about 175 gr (1 cup) uncooked brown lentils
  • 400 ml (2 cups) veg stock
  • 200 ml (1 cup) water
  • 2 or 3 tbsp olive oil
  • 1/2 tsp finely chopped fresh rosemary leaves
  • 1/2 tsp fresh/dried thyme leaves chopped
  • 1/2 tsp dried mint
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/4 tsp freshly grated nutmeg
  • a pinch of dried chilli flakes
  • 4 tbsp or more of tomato passata (tomate frito)
  • 1 tsp english mustard
  • 1 tsp Worcestershire sauce
  • breadcrumbs (I used toasted garlic breadcrumbs)
  • grated/crumbled goat’s cheese
  • olive oil

Put the potatoes in cold salted water, bring up to the boil, reduce the heat slightly and cook for about 20 minutes until the potatoes are very tender. Drain the potatoes and put them in a large bowl. Heat up the goat’s milk and pour it onto the potatoes. Mash with a potato masher until smooth, stir in the goats cheese and season well with salt, pepper and the nutmeg. Taste and adjust seasoning/add more cheese. Set aside.

Rinse the lentils in a sieve and pick out any stones. Put them in a small pan with the veg stock and water, bring to a boil then reduce the heat and simmer for about 25 – 30 minutes until the lentils are cooked but still holding their shape.

Meanwhile heat some olive oil in a deep pan, over a medium heat and throw in the onions, celery, sweet potato/ carrots and season well with salt & black pepper. Cook for about 10 minutes, stirring occasionally, until the onions and sweet potato have softened then add the garlic, herbs & spices. Stir everything together until well combined. If it dries out at any stage add a splash of wine or veg stock.  Preheat the oven to 200C. Add the mushroom, peas, tomato passata/frito, Worcestershire sauce & mustard to the vegetables.  Lower the heat slightly and continue cooking, stirring, adding more tomato passata if it’s looking dry. When the lentils are cooked tip them into the veg saucepan, combine everything well, check for seasoning and pour into a baking dish.

Top with the mashed potato, spread it out evenly, sprinkle/crumble over the goat’s cheese, then the breadcrumbs and drizzle with a little olive oil.

Bake in the preheated oven for 25 – 35 minutes until the top is browned and the filling is bubbling around the edge..

Serve with a green salad for lunch or for something more substantial steam some broccoli and serve it with some veggie gravy on the side…

Maybe I should take some for that dog next time….

Buen Provecho!

Walking For Inspiration

18 Sep

This is basically a food blog set up to share my insane love of food with like minded people. We live in a small village in Andalucia & every morning we take our crazy dog Rufus for a walk in the “campo”. We walk past small farms growing fruit & vegetables which inspires me to cook with seasonal produce & come up with recipes using these ingredients.

I am a vegetarian but my partner Allen is not. We eat vegetarian food at home all the time and we are constantly surprising ourselves with new delicious dishes. I am really conscious of not being a “vegetarian” blog as I want everyone to try these gorgeous dishes & not even notice that they are vegetarian!

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