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Back Up the Mountain

7 Sep

Short and sweet. We’re here and it feels like heaven! Sundowners yesterday evening after a 2300 km drive. It felt like we’d really earned them…

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Waving Goodbye for a While…

30 Aug

Tomorrow Big Man and I move home in Bexhill on Sea. We go from a little Edwardian flat to a little (but bigger) Victorian house. It’s not quite such a disaster zone as the projects we usually take on so we’ll be able to live in it and do it up and restore it slowly.

Because we seem to thrive on doing more than one thing at once, we’re heading back to Spain 5 days later by car for a short visit to the family and then heading back to England to finish off a current project before taking a breather, helping my parents move into their new home in Bexhill and then starting work on ours. And hopefully another longer trip back to Spain to enjoy some time Up the Mountain.

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Just to complicate matters further we found out today that we’re going to be without an internet connection for a few weeks so I’ve resigned myself to the fact that I will have to have a little break from the world of blogging for a short while. Don’t go away though…I’ll be back!

So…please excuse me if I can’t pop by and say hello very often this month. I’ll miss you all…

Chorizo and Green Olive Scones (made with Goose Fat)

14 Aug

I’m a person who moves house often. I don’t know why it’s been that way – sometimes work, sometimes love, sometimes just for the heck of it. I’ve lost track of how many times I’ve moved (well, I suppose I could work it out if I sat down for long enough) and my pals are forever crossing out my details and adding new ones in their address books. Heck, Big Man and I are selling the little flat we bought in Bexhill (well, it was only ever meant to be a temporary arrangement whilst we did the house renovations) and are buying a little house nearby for ourselves. It’s only temporary though you understand.

Chorizo & Olive Scones 009

If we were to up sticks and move, say, to Sydney, we’d zoom in on Celia from Fig Jam & Lime Cordial’s neighbourhood. That’s a lie, we’d stalk her and move in next door so that we could enjoy all her cooking, baking and garden experiments. She’d be rewarded with the fact that we’d probably not stay long and she could get back to normal again when Big Man and Chica relocated to the Cook Islands…

For the moment, it’s mainly Bexhill-on-Sea with the occasional trip back to our Mountain Top Home. Home is wherever the heart is and luckily for us we both feel the same.

As we can’t actually move in next door to Celia, we’ll do the next best thing and join in her invitation to celebrate International Scone Week. Yay! Love an excuse for a Food Fiesta. I do have to confess right here that my very favourite scones are from another Celia, she of The Kitchen’s Garden, and I’ve been making them ever since she told us about them. Smothered with butter, jam AND cream – sigh, they’re the best. But in the spirit of adventure and because Celia (of FJ&LC) and I have been exchanging messages about cooking with lard and pimentón, I give you my savoury scones, based on Celia of TKG recipe. They are actually made with goose fat as this is what I had in the fridge, and not lard, but let’s not quibble or I might buy a house next door to you.

Ingredients

  • 2 cups of self raising flour (or use plain flour and 2 teaspoons of baking powder)
  • 2 heaped tablespoons of cornflour
  • 75g goose fat (or lard)
  • 2 level teaspoons of smoked pimentón
  • A pinch of salt and about 10 good grinds of black pepper
  • A piece of cured chorizo about 10cm long cut into tiny dice
  • 10 green (or black) olives, stoned and cut into tiny dice
  • 1/3 cup of milk mixed with a 1/3 cup of iced water

Heat the oven to the highest setting and put a baking tray inside to heat up.

Mix the flour with the cornflour, pimentón and salt and pepper. Mix the fat in lightly with your fingertips until it looks like small breadcrumbs then stir in the pimentón and olives. Gradually add the liquid until the dough comes together. It shouldn’t be too wet or dry and try not to overwork it.

Chorizo & Olive Scones 001

Pat the dough into a round on a floured surface and cut out rounds. Mine made 6 very rustic looking (for “rustic”, read “not perfectly smooth”) large scones but it would be great for mini cocktail sized scones.

Put the scones onto the heated baking tray and bake for 6-10 minutes depending on their size until lightly browned. Serve warm (not hot) or cold, delicious on their own or with cheese.

Happy International Scone Week my Blogging Friends and next time you see a “For Sale” sign go up in your neighbourhood…be very afraid…..

What I did on my holiday….

23 May

Do you remember those essays you had to write after the holidays at school? I used to love them and then you could draw pictures and stick things into your exercise book too. No exercise books anymore in my life, but the joy of sharing via the blog.  Here’s a quick tour of our recent time out with friends and family from Spain to celebrate Big Man’s and my Mum’s birthdays.

May Day in Hastings with (Not So) Traditional Morris Dancing

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Hastings Fisherman’s Huts

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They’re Changing Guard At Buckingham Palace….

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Time for a Reviving Beer

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View from The London Eye

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South Coast of England (East Sussex) Countryside and Beach – all in one!

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Climbing Mermaid Street in Historic Rye

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Classic Motorbikes

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You can’t have birthdays without cake (I know it looks like we were celebrating a 706th Birthday, but the shop only had one “0” so we had to adapt for a 70th and a 60th!)

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And we couldn’t not have a dodgy  “selfie” of Chica and Big Man on his special birthday at Windsor

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Exhausting but fun….hope you enjoyed the tour with us!

 

Fennel Scented Cauliflower with Griddled Sea Bream

15 Apr

No sooner did we get here than it’s time to head back to England. I’ll be sad to leave our beloved mountains again but work beckons and excitingly we’ll also be renovating a property for my parents close by.  We’ll all be round the corner from each other like one big Italian/Spanish family! My dad will even have space to store his beloved Vespa and to continue the family tradition of making their wine for the year with grapes imported from Italy. We have a celebration ahead with both my mum and Big Man reaching special birthdays within days of each other. Friends from Spain will be flying over to England to join us, so I’ll be able to share that with you.

Don't worry - we'll all be travelling in more comfort than this!

Don’t worry – we’ll all be travelling in more comfort than this!

The packing up of the car starts today and we head off on Thursday morning to drive through Spain, right up the middle past Madrid then over the border at Irun and – all going well – resting for the night in Bordeaux. The next day we continue up through France and cross from Calais to Dover by ferry and then a couple of hours later we’ll be in Bexhill. Just over 2200km – loaded with paella burners and pans for pals, cheeses, wines, sausages and of course Luna and Alfi. We definitely don’t travel light!

We'll miss the view from the patio of one of our favourite local bars. And the dogs love it there too!

We’ll miss the view from the patio of one of our favourite local bars. And the dogs love it there too!

But today I have just a little time to look back on the last month in Spain and share another simple recipe which, for me, is full of one of the flavours of Andalucia- anis.

I’m one of those funny folk who love fennel and dill but can’t stand drinks like anis, pernod or raki. Use it in cooking though and it’s a whole other matter.

Anis is a popular drink here (sweet or dry) and is served with or without ice, or if you add a little slosh of it to coffee in the morning, it becomes a “Carajillo de Anis”. Most popular with all the old boys in the local bars to start their day! We always have a bottle of it at home but it’s one of those bottles that lurks around for ages getting a bit dusty.

After resuming my mountain walks with the pups I have found plenty of wild fennel to pick – here it’s mostly the feathery fronds that are enjoyed, but you can also use the young stems in the same way you would use fennel. This recipe uses whatever veggies you have to hand, it’s all about the delicate aniseed flavours. We enjoyed ours with a whole bream stuffed with wild fennel which we cooked on the cast iron griddle and drizzled with a few drops of anis once it was cooked.

Sea Bream with Cauliflower (4)

Ingredients (to serve 2 as a side dish)

  • Half a cooked cauliflower chopped into small pieces
  • A leek, cleaned and cut into thin slices
  • A mix of red and green pepper, finely diced
  • 2 cloves of crushed garlic
  • Half an onion finely chopped
  • About 2 tablespoons of finely chopped fennel and fronds
  • A tablespoon of anis flavoured liqueur
  • Salt and pepper
  • Olive oil

Heat a few tablespoons of olive oil in a deep frying pan or wok and add the onions and peppers.  Fry gently until they are very soft (this will take about 20 mins) then add the leeks, garlic, fennel and cauliflower. Continue to cook until the leeks have softened, season and add the liqueur. Cook for a further minute and serve.

This would also be delicious served as a vegetarian main course on it’s own or stirred through rice or pasta.

Potato Topped Pizza and a Walk Up the Mountain

12 Apr

If, like me, you don’t fear the carbs (although realy I should), this is a tasty and economical pizza to feed a crowd. And then you take the crowd out for a walk to burn off the carbs!

Potato & Spring Onion Pizza (1)

Ingredients

  • One Quanity of Pizza Dough
  • About 2 cups of chopped tomatoes or your favourite pasta sauce
  • 1 large potato, boiled in its skin then peeled and cut into chunks
  • 1 ball of mozzarella, chopped into bite sized chunks
  • 1 clove of crushed garlic
  • Half a cup of grated cheese (I used a mix of parmesan and emmental)
  • 3 spring onions, finely chopped
  • 1 tin anchovies in olive oil (optional) omit for a vegetarian version

Turn the oven onto the highest setting while you prepare the pizza.  Put the tin or tray you will be using into the oven to heat up

Roll out your dough to fit the tin and place it on some greaseproof or baking paper. Cover with the tomato sauce. Mix the potato, cheeses, spring onion and garlic together in a bowl and spread this mixture over the pizza. Lay the anchovies over the top and pour over any oil from the tin.

Slide the pizza onto the hot tray (with or without the baking paper) and bake for about 12-15 minutes until the cheese starts to brown and the pizza is crispy.

Hope you enjoy the walk, click on the photos to see them in more detail.

Beautiful Bordeaux

21 Mar

When we travel to and from the UK we stop pretty much half way just near Bordeaux. A hotel just off the motorway, a place to rest for the night after about 1200km from Malaga and the pups can stay with us too.

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This time we decided to take a slow trip back and stop for two nights so that we could actually go into Bordeaux and enjoy some of the sights of this stunning city. The weather was amazing, we walked and walked, we enjoyed great food and it was a wonderful way to start to unwind after many months of hard work and a long drive from England.

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Do hope you enjoy the photos, they were only taken on the little camera as I didn’t want to be loaded down, but I think they capture the atmosphere of this beautiful place.

Of course, there was ice cream and we all got to share!

The Weary Travellers Are Home!

16 Mar

Five months after starting on another project, we’re home back Up Our Mountain. Smile. Breathe In. Breathe Out.

Burgos Cathedral By Day

Burgos Cathedral

We took a slow drive home via Bordeaux, Biarritz and Burgos. Seems we only visited places beginning with the letter B! Just playing catch up with life, blogs, family and home. Normal service will be resumed soon, thanks for bearing with me…I’ve missed you all.

Monster Sandwiches with Celia’s Pan Cubano

10 Feb

We all know that one of the great pleasures of blogging comes from sharing, being inspired by fellow bloggers and getting excited by new recipe ideas.

Pan Cubano (1)

I baked the loaves late at night, sorry about the dark photo…

I’m a regular bread baker now.  My sourdough bread is made every 3 days or so, but sometimes I feel the need to shake it up and try a new recipe. A little while ago I saw a recipe over at Fig Jam and Lime Cordial. Celia is the Queen of Sourdough and her recipe for a bread called Pan Cubano really called to me. The fact that it used Lard was probably the part which called loudest! In Southern Spain the pig is King and lard is used in many recipes. I’m in England right now but I felt nostalgic.

I didn’t use rendered pig fat in the recipe, I turned to my massive supply of goose fat which came from cooking the Christmas goose. You only need about a heaped teaspoon though, so I still have plenty leftover for delicious roast potatoes.

The bread turned out fabulously, although I didn’t get the characteristic slit in the loaf as I had no leek or palm leaves to lay down the centre of the loaf. Slitting them didn’t seem to make any difference but the flavour and texture  of the bread was incredible. Celia advised me to freeze some of the loaves if we weren’t planning on eating them all at once. Great advice as I made four loaves, each of which gave me 2 massive, builder-sized sandwiches. The sandwiches were filled with thin slices of smoked gruyere and cold twice cooked pork – amazing!

Pan Cubano (4)

Thanks Celia – for the inspiration and the amazing lunch…Go on, Be Inspired!

The Little Grey Cells….

25 Jan

Fans of the fictional Agatha Christie Detective, Hercule Poirot will know what I am talking about. Those little grey cells in the brain which sort the information and keep things in order.

Clearly mine were on a go slow yesterday. I published a recipe for ravioli and today I was glossing paintwork and thinking about food, as you do. Thinking that it would be good to make more ravioli as they had been so good. Oh, I remembered, the taste of that fresh crab was amazing. Crab?! Yikes, I forgot to mention the key ingredient in my post. Which just goes to show that too many paint fumes combined with too much wine when cooking can indeed affect those little grey cells.

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So to calm things down, I’m taking myself off to a peaceful place – a beach in the Cook Islands I visited at this time of year 9 years ago on my Round the World trip. Enjoy the view and apologies for the temporary brain malfunction!

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