Tag Archives: spanish

Mixed Vegetable Paella and Stuffed Peppers

6 May

 

This is one of my favourite recipes. It was one of the first recipes I posted on this blog when I started it last September. I have decided to reblog it for those of you who haven’t seen it because it is really versatile and delicious. I make it at least once a week. It is a great way to use up any leftover odd bits of veg you have lying around.

I use whole grain (brown) rice which takes bit longer to cook but you can use any short grain or risotto rice. For me the essential ingredients are saffron, peppers, tomatoes, peas, rosemary, paprika, parsley and lemon juice. Any veg you want to use is fine just make sure you have red and green in there to stand out against the beautiful saffron gold.

The best thing about making paella is the leftovers. I always make sure I make too much so I have some left for lunch the next day. You can always just reheat it but using it to stuff a pepper is such a quick and easy way to make it a bit more special. Go on spoil yourself. Just slice the pepper in half if it is large (as below) or slice the top off a smaller pepper, take out the seeds and membrane and pile in the paella. Drizzle with some extra virgin and bake for about 25 minutes. You can even grate over some Manchego cheese before it goes in the oven for extra flavour.

Just serve with a simple salad dressed with lemon juice & olive oil and a wedge of lemon to spritz over the paella pepper.

Another way to use up the leftovers is to make paella cakes. You just form the cold paella into little patties and shallow fry or bake them until crispy. The crispy bits are the best. You can see my full instructions for the paella cakes here. Or try stuffing tomatoes with the paella rather than peppers.

Mixed Vegetable Paella Recipe

serves 2 with leftovers, vegan, gluten-free

  • 1/2 onion, finely chopped
  • 1 leek, halved lengthways, rinsed & sliced
  • 2 cloves garlic, finely chopped
  • 1 or 2 small green peppers (the long thin ones) sliced
  • 1/2 big red pepper, chopped
  • 6 mushrooms, sliced
  • a handful of frozen peas
  • 1 tomato chopped
  • 1 squirt of tomato paste (tomate frito)
  • 4 handfuls of short wholegrain rice(you can use risotto rice)
  • 1 big pinch of saffron (or an envelope of powdered saffron)
  • 1/4 tsp dried chilli flakes
  • 1 tsp paprika
  • 1 tsp dried oregano
  •  a couple of sprigs of fresh thyme leaves
  • 1 stalk of rosemary leaves removed & chopped finely, about 1 tsp
  • salt & black pepper
  • a good splash of Spanish sherry(or madeira or wine)
  • 1 litre veg stock
  • a handful of fresh parsley, chopped
  • some grated Manchego cheese (optional)
  • 1 lemon, half squeezed, half cut into wedges

Heat about 2 tbsp olive oil in a large pan over a medium heat. Fry the onion & leek  with a pinch of salt until translucent (about 3 – 4 minutes)  then add the garlic and cook for another 2 mins.

Add in all the vegetables, stir and cook for 2 or 3 mins. Add in the rice, stir to coat in the oil, then add the herbs (except the parsley) and spices, stir again until well combined. Add in the splash of sherry/wine and the tomato paste, stir to incorporate.

Add the veg stock, season well with salt & black pepper, and bring to the boil. Turn the heat down to medium low, put the lid on and cook for 20 – 25 mins (stirring occasionally) until all the liquid has gone and the rice is cooked. Don’t worry if it sticks to the bottom of the pan the crispy bits taste good. Squeeze over the juice of half the lemon and stir in most of the chopped parsley. Taste for seasoning.

Serve sprinkled with grated Manchego cheese (if using), some more chopped parsley and wedges of lemon.

Paella Stuffed Peppers Recipe

serves 2, vegan, gluten-free

  • leftover paella (see above)
  • 1 large red pepper (or 2 small)
  • extra virgin olive oil
  • manchego cheese (optional)
  • mixed salad leaves
  • cherry tomatoes
  • lemon juice
  • salt & black pepper
  • lemon wedges

Preheat the oven to 200 C. Cut your large red pepper in half, or cut the top off of two small red peppers. Remove all seeds and membrane. Stuff the paella in to the peppers and press down. Place on a lined baking sheet. You may have to cut a little bit off the bottom of the small peppers to make them stand up straight. Drizzle with a little olive oil and bake in the preheated oven for 25 – 30 minutes until the peppers are softened and starting to collapse.

Serve with a simple salad of mixed leaves and cherry tomatoes drizzled with olive oil, lemon juice, salt & black pepper.

Buen Provecho! I hope you enjoy this easy weeknight supper as much as we do. You get two meals for the price of one which is always a bonus!!

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!

“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!

Spanish Onion Soup On The Beach

5 Jan

This is my Spanish interpretation of  a French Onion Soup using Andalucian Extra Virgin Olive Oil, Spanish Sherry, (Jerez) Vinegar, Saffron & Paprika. It is served with grilled Manchego cheese croutons. We woke up this morning and decided to take the dog to the beach so we packed our Spanish Onion Soup & Manchego Croutons in a rucksack and drove down to Malaga.

The beach we go to is called Los Alamos. It is between Malaga & Torremolinos, near the airport. Hence the low flying planes. I love this beach it’s so quiet at this time of year. I can’t believe its only January – the weather is beautiful and the planes don’t bother me…

Rufus loves this beach too. He gets to dig and run. We were watching the fishing boats..

And the horses walking along the shore…

We walked quite a long way and came across this sign – fortunately it was deserted…

We walked back along the shoreline, the light today was so gorgeous…

We ate our lunch at some picnic benches overlooking the sea….

Spanish Onion Soup with Toasted Manchego Cheese Croutons

serves 4-6 vegetarian

  • 3 tbsp extra virgin olive oil
  • 4  onions, peeled & thinly sliced
  • 2 cloves garlic, finely chopped
  •  a couple of pinches of sugar
  • 4 tbsp Spanish sherry (Malaga Virgen or Pedro Jimenez would be good) you could use wine.
  • 2 tbsp Sherry (Jerez) vinegar (substitute balsamic if you don’t have it)
  • 1 – 1 1/2 litres veg stock (you can use chicken or beef)
  •  1 tsp fresh thyme leaves chopped (dried is fine)
  • 2 bay leaves
  • a good pinch of saffron
  • 1 tsp paprika
  • salt & black pepper
  • some sliced rustic bread
  • cured Manchego cheese, grated
  • a sprinkle of paprika to garnish

Saute the onions & sugar in the olive oil over a medium heat for about 10 minutes until softened & translucent. Add the garlic, thyme, bay leaves, vinegar & black pepper. Cover and cook fairly gently for about 30 minutes, stirring occasionally. Deglaze the pan with the sherry/wine, stir to loosen any sticky bits off the bottom of the pan then add the saffron, paprika & stock. Season with plenty of salt, bring to the boil, cover and cook on medium for another 20 -30 minutes.

When you are ready to serve your soup. Put a generous amount of grated Manchego on each slice of bread and put it under the grill for a minute or so until the cheese is bubbling and the bread is golden. Ladle the soup into warmed bowls, top with the cheesy croutons and sprinkle a little paprika over the cheese.

I can see this becoming a regular thing now, picnics on the beach. It makes a change from the mountains. We really are very lucky to live in such a beautifully diverse area. We haven’t been up to the Sierra Nevada yet this year either. Sun and snow can’t wait!!

Hasta Luego…

The Day We Helped With The Olive Harvesting

16 Nov

Our friends Andrew & Margarita have an olive grove. Some of the trees are really old and some of them they have planted themselves 10 years ago “to fill in the gaps”. About this time every year they ask for volunteers to help with the olive harvesting and in return you receive a bottle of gorgeous green, organic, first press olive oil that you helped to harvest. How fabulous is that!

This is one of the older trees, isn’t it beautiful? Apparently you can tell the age of an olive tree by counting the number of people who can stand around its base holding hands. Its 100 years for every person. Some of these trees are over 500 years old. You can understand the great sense of privilege & responsibility Andrew & Margarita feel to be looking after these trees. Most of the trees they have are of the “Manzanilla” variety.

This is our friend Chris and Rufus walking down to the olive grove. Look at the view, and we had perfect weather for it, such a beautiful day..

There are two main ways to harvest the olives. The first way we used for the trees with less olives was with a kind of bib/basket hanging round your neck to catch the olives as you pick them with your hands.

Here I am with Rufus modelling the olive catcher..!!

This is The Washer Up, Chris & Ole demonstrating the other method, for trees with more olives. A large net is placed on the ground around the trunk of the olive tree to catch all the olives as you rake them off the branches.

The olives fall onto the net and, when the whole tree has been harvested, the net is collected up, so that the olives are all in one area.

This is The Washer Up with Andrew picking out any twigs and leaves from the olives..

The olives are then tipped into crates. I love the colours, you just don’t expect olives to be so bright and candy coloured..

The Washer Up, up the tree to get the highest olives down with the little rake.

At 2 pm Margarita prepared a lovely lunch for everyone which included an Olive Tapenade aperitivo which was delicious. I don’t usually like tapenade (or olives!) but this was really good, it tasted  more like a pesto because of all the fresh herbs she used in it.

Margarita always serves a jug of water with fresh mint from their garden which I think is a beautiful idea, one I will be using in the future definitely!

Margaritas Black Olive Tapenade

  • prepared black olives
  • garlic
  • lots of fresh herbs (margarita used basil and sage I think)
  • fish sauce (or salt)
  • really good olive oil

Put all the ingredients in a food processor or use a stick blender and pulse until smooth- ish. I haven’t included measurements for this recipe as I don’t know them and anyway I think that tapenade, like pesto, is one of those recipes that you feel & taste as you go along and create to your own taste.

Here is Margarita and the rest of  “The Olive Harvesters” enjoying a fabulous lunch on the sunny terrace. As well as the tapenade Margarita cooked a lovely Pumpkin, Chickpea & Acelgas Stew using the pumpkin & acelgas (chard) from their vegetable plot. The pumpkin she used was a variety called “Onion” beacuse that’s what it looks like. It has a bright orange flesh and delicious texture and flavour when cooked. She added a little pimenton picante (hot paprika) to spice it up a little which was perfect.

For dessert we had some fresh Moscatel grapes from the vine. The grapes have been covered in newspaper to protect them from flies etc.

The grapes were sweet and delicious, the perfect end to a lovely lunch and a brilliant day, thanks Andrew & Margarita. I can’t wait to try the olive oil that we helped to harvest, expect lots of dishes using extra virgin olive oil coming up ..!

Braised Quince with Grilled Manchego Cheese

3 Nov

Manchego & quince is a typically Spanish combination. The contrast of the sharp, cured sheep’s cheese with the jelly like sweet fruit paste called Dulce de Membrillo is a classic tapas dish. Served with triangles of the quince paste on top of triangles of Manchego or even on cocktail sticks a la cheese & pineapple.

To be honest I find the Dulce far to dulce (sweet) and the grainy texture offputting. So when we saw some quince growing I decided to buy one and see if there is another way to prepare it. Speaking to the senora in the market, I asked how you know when they are ripe. She said that you cannot eat them raw and they have to be cooked for along time and then she started talking about, muslin & hanging for days at which point I switched off, I don’t have the patience for that, but I bought one anyway.

Searching the internet for easier ways of preparing quince I came across a gorgeous blog called The Traveler’s Lunchbox which had a fantastically simple recipe for braised quince, which I just had to try..

Braised Quince

Serves 2 – 4 with cheese

  • 1 large quince
  • about 250 ml water
  • 50 gr sugar
  • the zest of 1/2 lemon

First heat the oven to 160degrees. Wash and dry the quince then halve them or cut into wedges. Place in a baking tray and pour the water on top and sprinkle over the sugar and lemon zest. Cover the tray tightly with aluminium foil and roast in the oven for around three hours.

You will know it’s ready when the quince is completely soft and the cooking syrup is a deep ruby-pink – leave them in the oven a bit longer if necessary. Take the tray out of the oven, remove the cooked fruit and strain the syrup into a jar. I didn’t have a lot of syrup as I only roasted one quince but if you do more you can use the syrup as a quince cordial to serve with chilled cava or champagne as an unusual cocktail or in make a jug of the cordial mixed with sparkling water & ice.

To eat the quince, simply remove the papery peel and cut the soft fruit from the core. Serve slivers of the quince on slices of cured Manchego or other strong, sharp cheese. The combination is lovely and the braised fruit is so much easier and tastes fresher and less sweet than the paste/jelly.

For a delicious lunch I drizzled some olive oil over a halfed baguette, added slices of Manchego and the braised quince slivers and put it under a hot grill for a few minutes to melt the cheese. I love finding new ingredients especially when they’re beautiful like this. If you see some in the market buy them and become a fan….

Vegetarian Paella Recipes

26 Sep

 

Having seen these gorgeous green peppers on our walk with the dog I decided to cook one of my favourite recipes using them. It tastes really fantastic and you can use just about any veg you have hanging around. I always make a lot because there are loads of great things to do with the leftovers. As you will see below! 

Vegetable Paella Recipe 

Serves 2 with leftovers or 4 without 

Vegetarian or Vegan without the cheese 

  • 1/2 onion chopped
  • 1 leek sliced
  • 2 cloves garlic chopped
  • 1 or 2 small green peppers sliced
  • 1/2 big red pepper sliced
  • 6 mushrooms sliced
  • a handful of frozen peas
  • 1 tomato chopped
  • 1 squirt of tomato paste
  • 4 handfuls of shortgrain rice(you can use risotto rice)
  • 1 big pinch of saffron (or an envelope of powdered saffron)
  • 1/2 tsp dried chilli flakes(optional)
  • 1tsp paprika
  • 1 tsp dried oregano
  •  a couple of sprigs of fresh thyme leaves
  • 1 stalk of rosemary leaves removed & chopped finely
  • salt & black pepper
  • a good splash of spanish sherry(or madeira or wine)
  • 1 litre veg stock
  • some grated Manchego cheese to sprinkle
  • some lemon wedges to serve & squeeze over

You will need a large frying pan with a lid 

  1. Fry the onion & leek in hot oil until translucent the add the garlic and saute for 2 mins.
  2. Add in the vegetables stiring & cooking for 2 or 3 mins.
  3. Add the rice & stir to coat in the oil, then add the herbs & spices, stir again.
  4. Add in the splash of sherry/wine & the tomato paste, stir to incorporate.
  5. Add the veg stock, stir again, turn the heat down, put the lid on and cook for 20 – 25 mins (stirring occasionally)until all the liquid has gone & the rice is cooked. Don’t worry if it sticks to the bottom of the pan the crispy bits taste good!
  6. Serve sprinkled with grated Manchego cheese (parmesan is a good substitute) & wedges of lemon.

A good spanish white wine would be lovely with this dish. Try to find an Albarino (grape) from Rias Baixes (The Basque Region). They are always a good choice for a spanish white I haven’t found a bad one yet and I’ve tried a few! 

Albarino is also recommended to drink with all seafood dishes & slightly spiced food as well as on it’s own of course! 

 

Paella is Served

 As promised here is a fabulous recipe to  use up left over paella. This is a great lunch dish I think I actually prefer it to the straight paella, something to do with the crispiness of the cakes.. yum. 

Crispy Paella Cakes

Vegetable Paella Cakes with Pesto Mayonnaise  

Serves 2 vegetarian 

  • leftover paella
  • manchego cheese grated
  • 1tbsp olive oil
  • 2 tbsp mayonnaise
  • 1 tsp basil pesto
  • 2 handfuls rocket dressed with olive oil
  • lemon wedges
  1. Grate a little Manchego cheese into the leftover paella and mix it in.
  2. Flour your hands a make 4 little cakes a bit smaller than the size of your palm by first rolling them into a balls then flattening them out a bit.
  3. Refrigerate for 1/2 hr if you have the time.
  4. Preheat the oven to 200 degrees.
  5. Place the cakes on a preheated baking sheet lined with baking paper.
  6. Brush the cakes with a little olive oil
  7. Cook for 20 – 25 mins until slightly crispy
  8. Meanwhile make the pesto mayo by mixing the mayo with the pesto.
  9. Serve with the dressed rocket & lemon wedges

 You can also use leftover paella to stuff peppers. Just slice the tops off the peppers, take out the seeds & membrane, pile the paella into the peppers, top with grated cheese & cook in a 2oo degree oven for about 30 – 35 mins.

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