Tag Archives: walking

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…

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……..

While Walking in the Forest Today….

28 Oct

I decided to take Rufus on a different walk today. From our roof terrace you can see the pine forests on the mountain. The beautiful bright green trees seem to invite you in. So we went ….

The Washer Up on the roof. When he is not washing up he paints things. Last year we had so much rain that the whole house leaked so he is trying to seal & paint everyting so we don’t get any leaks or damp this year. Last year the damp got into our wardrobe and green mould started growing on my shoes! This year I’m not taking any chances I have taken a little tip from my mother and put all my shoes in see-through plastic shoe boxes. They won’t get damp again and also I can see all my shoes, some of which I have never worn, its fantastic!!

It it wrong that this makes me happy? That’s just the high heels by the way the flat shoes are still in their cardboard boxes. These get special treatment….

Anyway back to the walking, its a bit of a steep climb to get up there but the view and the smell of pine when you do, brings your breathing back to normal!

I just love the contrast of the trees. Seen from above they are green, alive, soft & duvet like, then from underneath they are silvery grey, dry and bare.

This is the view down one of the firebreaks between the trees, towards the town with beeehives in the middle. There is strange mixture of the noises of  bees buzzing and the electric pylon crackling…

I love this picture of Rufus looking very regal on a carpet of yellow flowers……..

It is really difficult to get your dog to stay still for a nice photo together. We both have scrunched faces..

He won’t look at the camera..

Usually when I am walking I get inspiration from what I see growing. Recipes suggest themselves to me. Today we saw lots of wild mushrooms growing in the forest. They really are amazing things to look at..

Don’t worry I’m not going to cook with these as I have absolutely no idea what they are, they look great though..

I Love Mushrooms…

A Heart Shaped Mushroom!

The idea for a Wild Mushroom & Goat’s Cheese Lasagne is forming in my brain. Must be the stinky goat shack….

I am thinking of homemade wholemeal lasgane layered with wild mushrooms cooked with onion, thyme & parsley and a goats cheese bechamel sauce. Its a shame I can’t work the honey from the beehives in there as well. Or maybe I can..

See tomorrow’s post for the finished recipe …

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!

Rufus At Home

food to glow

feel good food that's good for you

Pease Pudding

Just another WordPress.com weblog

Chica Andaluza

Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

Agrigirl's Blog

Placemaking for Healthier Communities and a Healthier Planet

Kitchen Operas

Gluten-Free Deliciousness

for the love of yum

A girl who loves to cook fresh, fun, and global cuisine.

The Path To Authenticity

Mind, Body & Spiritual Growth