Archive | Tapas RSS feed for this section

Gigantes Plakis – Greek Style Giant Baked Beans

23 Jun

So, as you probably can guess, Gigantes refers to the size of the beans! And Plaki (I think) means that it’s something cooked in the oven or baked. Now, I’m not claiming that my version of this dish is authentically Greek. I’ve seen several versions, some which involved a few extra steps in the process, but here’s my interpretation of a delicious vegetarian dish which can be served as is, or as part of a meze. And you don’t even have to stress about it being served piping hot, Greek food is often dished up at room temperature!

Gigantes Plakis (4)

Ingredients (to serve 4)

  • 500g of large white beans (I used butter beans but others that can be used are lima beans) soaked overnight in water with a small pinch of bicarbonate of soda
  • About 500g of a simple tomato sauce made with tomatoes, garlic, some finely chopped celery (if you have it) and some chopped fresh parsley

Rinse the beans, cover with cold water and bring to the boil. Fast boil for 10 minutes, skim off any scum and reduce to a simmer for about an hour – you want them almost cooked but not quite.

Heat the oven to medium (about 160 degrees) and make sure your tomato sauce is hot. Drain the beans.

Gigantes Plakis (1)

Stir the beans and the tomato sauce together and put into an ovenproof dish. Bake for about 1 ½ – 2 hours until the beans are tender and a little dry/crispy on top. You may need to add a little water during cooking. Check for seasoning and adjust if necessary, add a little extra chopped parsley if you like and sit back and wait for them to cool down a little. Or just eat them piping hot and hope that no one reports you….

Good Friday Parpuchas – Salt Cod Fritters

3 Apr

Today, even though we are in England, we kept up a tradition from Big Man’s family in Andalucia and made Parpuchas. Light, fluffy fritters of salt cod, parsley and garlic. Traditionally served (as we did) with a drizzle or a dunk of Miel de Caña (Molasses). It sounds odd but I promise you, the combination of sweet and salty really does work. If you don’t have access to salt cod (which you’ll have to desalt) this works well with any other firm raw fish.

Parpuchas 007

I will post the recipe below, but if you’d like to read the original post from a couple of years back and to see some of the traditions of Holy Week in Spain, do check out the original.


  • 200g (desalted) salt cod, shredded into small flakes
  • 2 eggs, beaten
  • 1 cup of milk
  • 1 teaspoon of bicarbonate of soda
  • 1 cup of flour (approx)
  • 2 large tablespoons of finely chopped parsley
  • 1 finely chopped or crushed clove of garlic
  • Salt to taste if you are not using salt cod
  • Oil for deep frying

Add the milk, bicarbonate, parsley, garlic and fish to the beaten eggs and then gradually add the flour until you have a thick batter.  It needs to be about the texture of thick lumpy custard (not that any of you, I am sure, have ever made lumpy custard!).

Heat the oil until a cube of stale bread turns brown quickly when dropped in and then drop spoonfuls of batter into the oil. I used a tablespoon and it gave me rather large parpuchas – I´d recommend using about half a tablespoon full as they will puff up slightly. When they are brown on the bottom (and they will float to the top), flip them over and cook on the other side. They will not be in the oil for long.

Remove with a slotted spoon, drain and sit them on kitchen paper for a few moments and serve hot, drizzled with Miel de Caña (to be typical) but also good with  lemon, alioli or tartare sauce. If you make too many, they are still very tasty cold as they retain their texture.

All that remains for me to say before we move into the rest of the Easter weekend is a very Happy and Peaceful Easter, or Happy Passover if that is what you celebrate, or a Happy Few Days with your loved ones. Watch out for those chocolate bunnies…..

Ham Hock Persillade

19 Jul

Some neighbours of ours in England recently moved from Bexhill on Sea to the wilds of Bonny Scotland. As with most house moves, it was a chance for them to de-clutter. Fortunately for me Mr Neighbour managed a local bookstore and as a result of this had a house packed full of a wide variety of books. I assume these had been come by through honest means and he didn’t shove a book down his trousers each night as he went home. It would have been churlish to ask as I was the lucky recipient of an eclectic collection of books.

One of them was Gordon Ramsay’s Sunday Lunch. I have to confess that in the past I have had no f*****g time for him, he swears too much…Jokes aside (yes, that was a little joke) I just hadn’t ever bought any of his books or watched any of his programmes so I was a little reluctant to even read the book, let alone use it. I’m so glad I did delve into its pages…a lot of very uncomplicated recipes and menus, dishes that I actually wanted to cook. Sorry Mr Ramsay, you bl**dy surprised me!

Persillade (1)

A local butcher regularly sells cooked ham hocks. It’s the knee basically, cooked and then sold with the gelatine (formed by the cooking liquid) for a bargain price of less than £3 (that’s about the same in Euro and a few US dollars more). I often buy them as the ham picked off the bones is great in sandwiches or soup and the dogs love the bones which keep them entertained in the garden for hours. Result all round.

I came across a recipe in the book, very grandly titled Ham Hock Persillade which reminded me of the delicious brawn my mum makes. The recipe called for cooking the ham and reducing the stock with gelatine to solidify it. No need for that, my hock was already cooked and covered in the delicious stuff. I halved his recipe which he says serves 6-8. Even my halved version (using pickled garlic instead of gherkins as I didn’t have any) would easily have fed 8 as a starter, probably with a little left over. I served it as a starter (for 5 people) thickly sliced on top of a salad of spinach and watercress and also as canapés (there were 6 of us for drinks and nibbles), cut into little cubes and served with some very retro cocktail sticks!

Persillade (6)


  • 1 large cooked ham hock and its gelatine
  • 2 tbsp large capers, cut into slices
  • 2 tbsp pickled garlic, thinly sliced
  • Handful of flat leaf parsley finely chopped

You will need a loaf tin or a deep plastic container.

Remove the gelatine and skin from the hock and place into a saucepan with about half a cup of water.

Pull the meat off the bones (the bones will now also go into the saucepan) and shred it. Set the meat aside.

Boil the skin, bones etc for about 7 or 8 minutes then drain the liquid and leave it to cool slightly.

Mix the shredded meat with the capers, garlic (or use gherkins), parsley and some freshly ground pepper. You probably won’t need salt as ham hocks tend to be quite salty. Put this mixture into a loaf tin or plastic tub lined with cling film then pour the liquid over until the mix is completely covered. Tap the tin or terrine gently to get rid of any air bubbles, cover with cling film and place a weight on top. Chill overnight or until it has set.

Persillade (10)

When you are ready to serve, peel off the cling film on the top and invert the container onto a serving plate. It should slide out easily, then you can peel the remaining film off. Serve cut into thick slices (Mr Ramsay serves his with piccalilli which I imagine must be very good). A really impressive but not too tricky to make dish. Would be great for a picnic too as it’s very portable when still in its mould.

Thanks Mr Ramsay, a flippin’ marvellous recipe!

Chorizo en vino con cebolla – Spicy Sausage with wine and onion

6 Jun

Chorizo in Spain is not like the chorizo you used to be able to buy in England – it was the hard, dry variety, rather like a little salami. In Spain chorizo is sold fresh – it looks like a bright red sausage and if you buy it at the butchers it’s sold in strings. You will be asked if you want it “fresco o seco” “fresh or dry”. The fresh variety is like a recently made sausage and is for cooking on the “plancha” or in a pan. The drier will have been made a few days or weeks previously and can be sliced and eaten as it is, in the same way as a salami.

Chorizo con Cebolla (5)

It’s typical to buy a good supply and then hang some up for eating later and cook the fresh chorizo. I’ve noticed that in England, in some butchers at least, they are coming up with some wonderful and authentic tasting varieties of fresh chorizo, but if you can’t get hold of any, use your favourite sausage and add a little spicy pimentón to give it a warm Spanish taste.

This is a very typical dish served as tapas, with or without the addition of the onions. As we were still working our way through the onion glut, I did it with onions!

Ingredients (to serve as many as you like)

  • For every chorizo you cook, you’ll need about half a medium onion finely chopped and a splash of medium dry Spanish sherry

Slice each chorizo into 4-6 pieces and fry in a little olive oil until the outside is slightly charred. If you are lucky enough to have a terracotta cooking pot, use this as it really does add something special to the flavour.

Chorizo con Cebolla (1)

Remove the chorizo and put to one side. Add the onions to the olive oil (and the chorizo will also have released some oil) and if you are using it, add a little pimentón. Fry the onions until they start to soften, but not caramelize and then add the wine. Cook until the liquid has almost completely disappeared and the onions are soft and coloured from the juices.  Add the chorizo back into the dish and cook for a couple of minutes more until warmed through.  Normally you won’t need any seasoning as the chorizo is highly spiced and salted, but check to taste and adjust if necessary.  Serve with a glass of ice cold fino and plenty of delicious bread.

Know Your Onions – Onions Braised in Wine and Balsamic Vinegar

9 Apr

What a funny expression that is. I struggled to find a decent explanation for it, although we use the expression to mean “knowing a lot about a subject”. If anyone can enlighten me, I’d love to know more!

Over on the beautiful prairies of the Midwest of America, our very dear friend Celia goes along each year to a big swapping fiesta. She usually comes home with some exotic and adorable creature like a white peacock or beautiful Boo the dog. Here, swapping is rife but generally restricted to gluts of fruit and vegetables and also poultry and eggs. As we’re not around so much right now, we can’t offer much but our dear friends and neighbours are busy keeping us supplied with delicious goodies.

Yesterday Big Man said he was popping out to see a man about some onions, as you do, and this is what he came home with.

Cebollas (3)

A lot of onions. And we’re due to be heading back to England in about a week, so there’s no way we can pack them into the car…we’d be asphyxiated by onion fumes. Time to get creative with onion recipes. Well, there’s Up the Mountain Onion Soup, of course. And maybe a caramelised onion tart. How about something different? Memories of my godmother, who came from the north of Italy, near Venice, and her method of cooking tiny onions in balsamic vinegar inspired me. I’m not sure if it’s exactly her recipe, but the taste was very similar and definitely worth buying onions to make specially.


  • Onions
  • Balsamic Vinegar
  • Olive oil
  • White or red wine
  • Salt and pepper
  • A few stems of a hardy herb like oregano (or you could use thyme or rosemary)

Chop the tops and bottoms off the onions so that they will sit flat in a deep frying pan or saucepan. Season with salt and pepper, drizzle over the balsamic vinegar (I used about 2 tablespoons for approximately a dozen onions), the same quantity of olive oil and pour over a glass of wine. I used Vino del Terreno (this translates as Wine of the Earth or Terrain) which is a wine many of our neighbours produce, a little rough and slightly sweet but oh so good with salty food. Scatter over the herbs and cover tightly with a lid or foil.

Cebollas (7)

Bring the pot to boiling point and then reduce to the lowest heat possible and cook gently, turning the onions once or twice, for about an hour. Just before serving, remove the lid and turn up the heat to reduce the delicious cooking liquid slightly. We ate these onions hot as a side dish but they would be delicious served at room temperature as a tapas or starter.

And just in case you don’t like wine but do like dogs (clearly not braised in wine and balsamic vinegar) here is a completely gratuitous shot of my pups Luna and Alfi hoping I don’t notice they are hogging the sofa.

No Dogs On The Sofa Please

No Dogs On The Sofa Please


Spring Salads

28 Mar

I always feel a bit of a fraud posting salad recipes as most of us conjure up salads from what we have in the fridge most of the time. Well, it makes sense.  But sometimes there are some really tasty combinations of ingredients just work so well together, it’s worth searching them out to make them specially.

The first one was inspired by a conversation with my parents at Christmas. We were eating some particularly good smoked salmon and they were reminiscing about their work in London in the 1970s and 1980s when they used to run some very funky nightclubs. I was the envy of the class having a young mum who wore silver platform boots and Green Mary Quant nail varnish to go to work but in typical fashion always wanted to be round visiting best pal Ria’s mum who baked cakes. There’s no pleasing young folk, as I am sure many of you will agree!

Their memory was of Ella Fitzgerald (oh yes, I’m shamelessly name dropping here) asking for English mustard to go with her smoked salmon, so of course we got out the mustard and I have to say, Ella certainly knew what she was asking for!

Smoked Salmon Salad (1)

Asparagus and Smoked Salmon Salad with a Mustard Mayonnaise

(Quantities are up to you, we ate this as a starter between 2)

  • Rocket leaves, asparagus spears (blanch the chopped stems first for a few minutes then add the tips for the last minute or so) slices of smoked salmon arranged to your liking on one of your favourite plates.
  • Drizzle a little olive oil over and a squeeze of lemon juice, a sprinkle of salt and a few grinds of black pepper.
  • Serve with a dipping mayonnaise (homemade or otherwise) mixed in a ratio of about 5:1 with English mustard. Put on your favourite Disco collection cd and get on down.

If you enjoy asparagus, try this recipe out and see what you think.

Back in Spain here it’s orange season and we can’t get enough of them. They’re being sold at outrageously cheap prices for massive bags of them so we’re juicing them, eating them au naturel and in fruit salads and savoury salads. Here’s a favourite which we serve with grilled pork – the flavour of the sweet and sour oranges, the sharp onion and the creamy avocado contrast really well with the richness of the meat.

Orange & Avocado Salad (4)

Orange and Avocado Salad

  • Per person a peeled and chopped orange, half a peeled and chopped avocado, some thinly sliced sweet onion and a sprinkle of finely chopped parsley,
  • Sprinkle some coarse sea salt over and a drizzle of olive oil. If the oranges are particularly sweet squeeze over a little lemon juice and finish with a splash of balsamic vinegar. I used a Balsamic vinegar reduction which is not only pretty to look at as you can get all cheffy with it, it also has a very delicious intense flavour.

Go on, Spring into Spring and start to throw off those warming winter hotpots and give your favourite salads a chance again!

Old Favourites and Favourite Gadgets

28 May

When we were in England, people asked us what we missed about Spain. Mostly it was the light, which sounds odd, I think people expected us to say “the sun”.  We missed family and friends of course, we missed the gatherings and fiestas. But we knew we’d be back and we were having fun too.

I missed being able to cook “properly”, I didn’t have all my gadgets with me, so being back in my fully equipped kitchen with my hand blender, my food processor and my terracotta bowls has allowed me to make some old favourites.

Salmorejo (do click on the link for the recipe and a “how to) is a summer favourite, and now that I can buy tomatoes without taking out a mortgage to do so, this will be made every few days.

Salmorejo (2)

Of course, I was able to make pil pil while in England, but it does taste so much better when cooked in the traditional terracotta bowl. And just to prove that you can “pil pil” so many different things, this week I did clams.

Almejas al Pil Pil (3)

And sewing…oh sewing. How I missed my sewing machine. We’ve only been back a week but that wasn’t going to stop me getting my hands on some fabric gifted to me, and a beautiful pattern from the very talented Steph over at 3 Hours Past and making up her wonderful Tiramisu dress pattern. If you fancy making the wonderful dessert instead of the dress, do head over to Karen’s fabulous post which tells you how!

Flowers (2)

Steph designs and makes patterns for real women – curvy ones, slim ones, straight up and down ones.

Flowers (3)

The designs and patterns are beautiful with excellent instructions and I’m thrilled with my new summer dress.

Flowers (4)

My sourdough starter, courtesy of Sawsan’s “how to”, is bubbling away nicely, so at the weekend the mixer with the dough hook will be put to work and I think I’ll really feel like I’ve settled back in again properly.

Broad Beans with Griddled Pork Belly

16 Feb

Reading a beautiful recipe over at Cooking in Sens which involved broad beans stimulated a craving for those little green beauties. Back home in Andalucía right now I would normally just pop out into our veggie garden and pick me a basket full.  I haven’t seen any here in England yet but they do have excellent frozen broad bean pods.

Broad beans with pork belly (3)

I decided to make a little dish with echoes of home as a pretty substantial tapas which we enjoyed with some lovely crusty bread from my dad’s Italian baker pal, wine from a recent jaunt over the channel to France, juice from some of our lemons that Big Man bought back recently and locally reared pork. You can’t say we don’t embrace all that is available to us!

Ingredients as a main course for one or starters for two

  • 1 cup of broad beans cooked until tender and drained
  • 2 thin slices of pork belly cooked on the griddle until browned and cut into small pieces (or use bacon or lardons, or mushrooms for a vegetarian version)
  • 1 avocado cut into small chunks
  • Olive oil
  • The grated rind of one lemon and the juice of half
  • Sweet pimentón
  • Salt & Pepper
  • Chopped parsley to finish (I didn’t have any but I think it would be perfect)

Mix together the still warm beans, pork and avocado. Add the lemon rind, about 2 tablespoons of olive oil (more if necessary) and the lemon juice. Season with the pimentón, salt and pepper and mix again. That’s it. Tricky wasn’t it?!

Bean meaning to mention…..

28 Dec

Beans! Well, not just beans but Winter salads.  Winter doesn´t have to mean an end to fresh delicious salads, but the colder weather means we probably want something a little more robust but no less fresh and delicious to eat as a light meal or to accompany grilled meats, fish or whatever takes your fancy.

Especially after Christmas, and all that heavy food, these are welcome light meals to ease the strain on the waistband. And talking of Christmas, belated greetings to you all and apologies for the silence. Almost regular service will be resumed this week, and I hope that you all had a wonderful time with your loved ones, I will be slowly catching up with your blog posts over the next week or so.

Anyway, back to the food.  We´ve been trying to support local shops as much as possible and to buy locally grown, seasonal vegetables in the absence of our own veggie garden or store cupboard. Sometimes though, you just have to give into cravings and buy things that are out of season or grown elsewhere. Green beans seem to be everywhere in the supermarkets now, along with mange tout and runner beans. Maybe it´s my body craving something fresh and crunchy that makes me respond to the vibrant green colour. Who knows, but the beans were delicious!

Ingredients are flexible in these two tasty dishes, they´re just meant to inspire you, not dictate to you. Use what you have available, enjoy the fresh flavours.

Bean & asparagus salad (1)

Green Bean and Asparagus Salad

  • Blanch green beans and asparagus until just tender, then run under cold water to stop them cooking further. Chop into bite sized pieces, add halved cherry tomatoes, a chopped avocado and some hard boiled egg. Sprinkle over some sliced jamon or grilled bacon (leave out for a veggie version) and dress a mix of with balsamic vinegar, olive oil, English mustard, a pinch of sugar and seasoning.

 Potato, bean & caper salad (4)

Potato, Roasted Red Pepper, Bean and Caper Salad

  • Mix together cubed boiled potatoes, strips of roasted red peppers, green beans and halved caper berries.  Make a dressing of olive oil, lemon juice and zest and salt and pepper. Mix the salad gently. As a little added luxury, drizzle over some truffle oil.

Still Working Hard Blue Cheese & Rocket Crostini

30 Nov

I´m starting to sound like a scratched record now, I´m sorry. Work continues but with huge progress.

Last night, in House Number 1, we mopped the final floor, we screwed in the final light bulb, polished the final window and left a Welcome Card and bottle of wine for our lovely new tenant.

It was all a little emotional if I admit the truth. It was our first truly joint business venture and blood, sweat and tears (literally) went into the work. We feel happy with a job well done, to a high standard and we were happy in our time spent in the little house.

Who remembers the bathroom that went from this…


…to this…?


Or the kitchen (sorry about my nose causing a big shadow!)…


…which now looks like this


And that scary hall….

Scary carpet...this house needs some love!

Scary carpet…this house needs some love!

..sorry, I know you loved that carpet….but it had to go!


Last night we were exhausted. Too tired almost to eat. But we rallied for a bottle of bubbles and a little celebratory snack.  I was reminded of a fabulous recipe From the Bartolini Kitchens and created some tasty little crostini which went perfectly with our “end of the first part of the project” drinks. Simple, tasty, perfect.

Gorgonzola Bruschette (1)


  •  Slices of toasted ciabatta (or other dense bread) drizzled with a little olive oil
  • Gorgonzola cheese, crumbled
  • A few handfuls of rocket leaves
  • Olive oil
  • Honey
  • Coarse Sea Salt & Freshly ground pepper

Spoon some crumbled cheese over the little toasts and then sprinkle over some rocket leaves. Drizzle with olive oil and honey, add a tiny sprinkle of salt (optional, blue cheese is typically very salty) and a good grind of black pepper.  Raise a glass, put your feet up and enjoy.

PS. Thank you all so much for your patience, and apologies for not being able to get to all of your great posts as much as usual.

Anne Wheaton

Life in Mud Spattered Boots


Fashion history through sewing patterns.

Ilaria's Perfect Recipes

Best Authentic Italian Recipes written by a real 100% italian!

Our Growing Paynes

A journey about gardening, cooking, and knitting.

The Dinner Party Collective

Reinvigorating the Delicious Lost Art of Dinner Parties

chef mimi blog

So Much Food. So Little Time.


This site is the cat’s pajamas

Flour, Water and Yeast

Playing with bread in my tiny kitchen

food from the mediterranean

recipes from the olives and artichokes blog

Fresa Handmade

Nourishing a creative life

Love Mondegreens

from Southern Spain to Northern Ireland

Stitch Nerd

Colorful Vintage Sewing Machines. Sewing. Fabric. And More.

so resourceful

Using up my fabric stash, one scrap at a time!

The sewing space

patterns, sewing, fashion

A dressmaker with a passion for fashion


Trying to find order in all of this chaos


An Aussie's adventures in quilting

My Simple Delights

Tickle your taste buds

The Complete Book

A little bit of everything

Odd little creature-making

Tortilla for tea

Cooking simply from scratch

Oh Sew Tempting

All things patchwork and quilting ...........


Sharing my favourite recipes with you


Tales of adventures in quilting, gardening, photography and cooking from the Kingdom of Chiconia


A German expat's culinary survival guide to Britain

Zeb Bakes

Bread, the Garden, Walks in Green Places

Around the Bowl

Soups of the world - Recipes from around the globe & some creations of my own

Gather and Graze

In the Melting Pot of an Antipodean Kitchen

The Gourmand Traveller

A blog about food.

Garden Correspondent

Letters from a gardener in southern Turkey

Fig Jam and Lime Cordial

Living well in the urban village

Food and Forage Hebrides

Gastronomic endeavours on the edge of Europe


Abbandonarsi ai Piaceri per ritrovare il Benessere

Peri's Spice Ladle

Indian-inspired Food for the Global Palate

Just a Smidgen

..a lifestyle blog filled with recipes, photography, poems, and DIY


Get every new post delivered to your Inbox.

Join 1,103 other followers