Category: Tapas

Still Working Hard Blue Cheese & Rocket Crostini

Chica Andaluza56 Comments

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…

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…to this…?

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

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…which now looks like this

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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!

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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)

Ingredients

  •  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.

When life gives you cold rice…you make Arancini

Chica Andaluza71 Comments

So…look away now if you fear deep frying, or just don´t do it for health reasons. I understand, really I do. It´s just that I do deep fry from time to time. Once, in a little experiment to see just how much oil is used when making “proper” chips, I measured the oil (half vegetable, half olive oil) before and after making them and was pleasantly surprised to find that just a couple of tablespoons had been used in the whole process. So now, whilst I don´t advocate eating deep fried food daily, or even weekly, I don´t feel guilty when I do make chips, or deep fried peppers, or croquetas…I do it with joy in the anticipation of how good they´ll taste when they´re hot out the pan.

However, if you do want a healthier, and non fried version, check out this great baked recipe from Natalie at Cook Eat Live Vegetarian.

So, on with the deep frying. Ingredients are few for delicious arancini, but you do need to have some leftover risotto from the day before. Don´t even think about making it fresh to use the same day. Magic happens overnight in your fridge and those little grains of rice continue to absorb any liquid as they cool down and become extra stodgy sticky and perfect for molding into those little balls of ricey, cheesey goodness.

Arancini, as I am sure many of you know, are named after the Italian word for “Little Oranges” because of their shape and beautiful colour. When I was a child on holiday in Southern Italy with my family, sometimes the aunties would agree to a night off of cooking. This meant either a visit to a local restaurant or a trip to the local shop which provided all sorts of delicious “ready meals” to take home and heat up. Nothing like fast food of today, of course. Proper food, made by the Mamma or Papá of the shop – pasta, roasted peppers, hot and cold meats…well, a whole menu full of delicious food to take home and enjoy. I would always offer to go along with the uncles to collect this as I was rewarded with a piping hot “arancino” to eat on the way home. God forbid I should pass out with hunger on the way.

Just in case you fancy doing something different, arancini can also be made with minced meat as a filling – it´s up to you.

Ingredients

  • Leftover, cold risotto, at room temperature
  • Mozzarella cut into small cubes
  • Dried breadcrumbs (I used panko, as I have just “discovered” them in the UK – have never come across them in Spain – but use whatever kind you like)
  • Oil for deep frying

Take about a tablespoon of cold risotto and put it into the palm of your hand (wet your hands first, this stops things from getting too messy. Place a little cube of cheese into the centre and mold the rice into a ball then roll it in the breadrcumbs.

Deep fry the arancini in very hot oil for about 2 minutes or until they are a beautiful deep golden colour.

Drain on kitchen roll and have a cold glass of wine to hand because you will probably need to taste one to check it´s done, burn your lips and need to cool them down.

Roasted Vegetable & Tuna Salad – For when you´ve been having waaaaay too much fun

Chica Andaluza59 Comments

Our time back Up the Mountain seems to be flying past so quickly, but we are managing to catch up with family and friends, but less so on rest and sleep. Oh well, it´s all about the Fiesta this week in our village and we´re making the most of things.

Tonight though we are at home. After almost a week of eating out our bodies need a rest before a little farewell party tomorrow night in a local bar. Fiesta food is heavy on the meat and protein as it´s all cooked over coals as you wait. Delicious grilled fillets of pork sprinkled with a type of salsa verde, pinchitos (little pork kebabs), jamon and cheese, braised goat and some grilled prawns. Of course, on Sunday we had the village paella.

It was time to balance things out and stock up on veggies and our little abandoned vegetable patch came up with the goods. Today I picked about 10 kgs of peppers, both green and red and a few aubergines. Most of the peppers were sliced and frozen or braised with olive oil and then frozen for the coming months. A few though were roasted and turned into a delicious, filling salad dish for a meat free supper.

While the peppers were roasting I picked my Chinese Lantern plants which have gone wild in our absence. Tomorrow I´ll pick the lanterns off the plants and use them to decorate the house later in the year. Very autumnal.

The cases are being packed (yes, I managed to get a whole jamon into one) with things to remind us of home for the next month or so. The dogs have been bathed (Luna) and clipped (Alfi) while they stay with my parents. And we have had time to recharge our batteries. Well, sort of. We are counting our blessings that that we avoided any damage from the terrible rains here in Spain and spare a thought for the less lucky ones.  Life is hectic, life is full, life is good.

Ingredients (to serve 2 as a main dish or 4 as a starter or salad)

  • 4 large peppers (green and red)
  • 2 large aubergines
  • 2 small tins of tuna
  • 1 medium onion finely sliced
  • A large handful of fresh mint, finely chopped
  • About 150g of chopped olives
  • Olive Oil and Lemon juice
  • The grated rind of a lemon
  • Salt and Pepper

Roast the peppers and aubergines until charred, leave to cool slightly and then peel. Slice the peppers and scoop the flesh from the aubergines and cut into chunks.

Mix the vegetables with the tuna, olives, onions, mint and grated lemon and dress with olive oil and lemon juice. Taste, season, enjoy.

Sometimes Life Isn´t Too Short to Stuff a Mushroom

Chica Andaluza63 Comments

Now that I have some semblance of normality cooking back into my cooking life, it´s fun to start enjoying foods that are not so readily available to us in Spain. Stilton cheese (that beautiful, pungent English blue cheese) for one. And bizarrely flat mushrooms – we don´t get much mushroom choice available locally Up the Mountain unless we go foraging.

To go with an amazing T-Bone steak for Big Man (what else) and a fillet steak for me, I made some delicious mushrooms stuffed with spring onion, stilton and dolcelatte. Another simple dish, but oh so good with the beautiful local beef available here in East Sussex.

Ingredients (to stuff 2-4 flat mushrooms, depending on the size of your mushrooms)

  • About half a cup of coarse, fresh breadcrumbs (I made mine from day old ciabatta)
  • The finely chopped stems of the mushrooms
  • About 75g of cheese (I used a mixture of stilton and dolcelatte)
  • 2 medium spring onions finely sliced
  • 1 fat clove of garlic, crushed
  • Salt and pepper
  • Olive oil

Start by drizzling a little olive oil into each mushroom. Mix all the other ingredients together, season to taste and divide it between the mushrooms. Press the filling down a little and then drizzle a little more oil over the top.

Bake in a hot oven for about 15 minutes until the mushrooms are soft and the stuffing starts to crisp. Delicious as a side dish or a starter.

And for anyone feeling brave..take a look at the old kitchen/bathroom in house number two. Eek!

Stuffed Grilled Peppers

Chica Andaluza50 Comments

The Huerto, or Vegetable Garden, is doing well.  Although we won´t get to enjoy all of it over the summer, we are making the most of our vegetable bounty before we leave for the UK. The long thin peppers are doing well. Typically here they are used in salads or deep fried and served with a good sprinkle of salt.

To try something different, and because I had plenty of Creamy Goat´s Cheese “Paté”, I made this dish recently. Very easy and quick to prepare, and you can add whatever flavours/herbs you have to hand and enjoy.

Ingredients

  • 4 medium long green peppers
  • 200g cream cheese paté (or mix your favourite herbs and spices into a tub of cream cheese)

Blanch the whole peppers in boiling water for about 3 or 4 minutes, drain and leave until cool enough to handle.

Cut a slit down the middle of each pepper to create an opening and then fill with cream cheese. Use a cocktail stick to seal them.

I cooked mine on the griddle pan which I had sprayed with a very little olive oil. This would also work on a barbecue. Start with the uncut side first. When they are done on one side, flip them over and cook the other side which will probably need less time.

Remove from the heat and take out the cocktail stick. Serve either warm or at room temperature with a little drizzle of olive oil and a sprinkle of good coarse sea salt.

 

Creamy Goat´s Cheese Paté

Chica Andaluza54 Comments

Our friendly local goatherd bought round some milk for us the other day, so I turned it into yogurt and then cream cheese.  So very tasty!

I made plenty, so to change things up a little I made a little “paté” which was delicious served with fresh crusty bread and then the next day on griddled bread (like little crostini) and with bread sticks.

Ingredients

  • 200g cream cheese
  • 1 small clove of crushed garlic
  • 1 tablespoon of chopped capers
  • About 6 sun dried tomatoes, finely chopped
  • 1 tsp olive oil
  • Salt and pepper

Beat all the ingredients together and chill until ready to serve. Simple, easy, delicious.

Calamares en Salsa de Tomate – Quick Braised Squid in a Garlicky Tomato Sauce

Chica Andaluza50 Comments

This is a lovely, light dish which looks impressive but is quick and easy to prepare. More so if you have already made some tomato sauce and buy ready cleaned  squid.

If you need some help cleaning your squid, click here.

Ingredients Per Person

  • 3-4 medium squid, cleaned
  • 1 cup of garlicky tomato sauce (To make mine I soften 3 crushed cloves of garlic in olive oil, then add 1 kilo of crushed peeled tomatoes, 2 tablespoon of tomato purée, half a teaspoon of salt, half a teaspoon of sugar, plenty of fresh garlic, a glass of red wine and a few stalks of basil leaves. Simmer for about an hour, remove the basil and you´re done. This will give you 6-8 cups of sauce).
  • Seasoning

Simply warm the sauce through then drop in the squid (this can be served whole or cut into smaller chunks. Simmer gently for about 5 minutes or until the squid has turned white. Taste, season, then serve – see, I told you it was easy!

Couscous – Two Ways

Chica Andaluza78 Comments

Now that the heat seems to have arrived (and looks to stay), we make the shift to summer food. Fast cooking, not so much time spent in the kitchen, and a lot of cooking on the barbecue…as long as we can find a shady spot for it.

Couscous ticks a lot of the boxes as it´s so quick and easy to prepare, and provides a blank canvas to work with. I´m sure many of you have your favourite ways of preparing it, and I´d love to hear what they are. Here are a couple of ways I´ve served it recently. Both versions serve 4 as a side dish and were made with 1 cup of cous cous prepared according to the packet instructions and served chilled.

Couscous with Mushrooms and Courgettes

  • 1 medium onion, 1 cup mushrooms and 1 medium  courgette all finely chopped and sautéed until soft.
  • Mix with the cous cous, season and dress with olive oil, lemon juice and some finely chopped parsley.

Couscous with “Gazpacho”

  • Inspired by our summer favourite, I mixed the cous cous with finely chopped red onion, tomato, cucumber, green pepper and mint and dressed it (after seasoning) with olive oil, white wine vinegar and some finely chopped mint.

Two simple dishes to inspire and feed you.

Salteado de Espárragos, Habas y Setas – Sautéed Asparagus, Broad Beans and Mushrooms

Chica Andaluza56 Comments

This recipe of sautéed (or stir fried as very little oil is used) vegetables is fantastic as it can be used as a vegetable dish, a starter, or served with fried or poached eggs as a light lunch or supper. Add jamon or bacon for non vegetarians (as I did) and it becomes more filling or stir it into scrambled eggs.  See? Lots of options!

Ingredients

  • About 24 thin spears of asparagus, finely chopped (reserve spears)
  • ½ cup of broad beans (no need to skin)
  • 2 or 3 large oyster mushrooms cut into thin strips
  • About 6-8 mushrooms and stalks finely sliced
  • 2 cloves of crushed garlic
  • 4 slices of jamon or bacon finely chopped (optional)
  • Olive oil

Start by simmering the asparagus (not the tips) and broad beans for 3-4 minutes in boiling water. Lift them out with a slotted spoon and then cook the tips of the spears for a minute or two until tender, reserving them separately. The stock is good for using as a soup base or for cooking rice.

In a frying pan warm a little oil and gently cook the garlic until it is soft but not brown. Add the mushrooms and stir to coat in oil then cover and cook gently until the mushrooms are soft and giving off a little liquid.

Add the asparagus tips and broad beans, stir and cover and cook for a further 5 minutes. If you like your vegetables very tender, add half a cup of water and cook until it has evaporated. If using bacon or jamon, add, turn the heat up and fry until slightly crispy. Stir in the asparagus tips, season and serve.

Fried for Big Man…I prefer poached…

This would also be lovely used in a risotto or stirred into pasta….or add cream and mix with gnocchi.

Habas con Jamon – Broad Beans with Cured Ham

Chica Andaluza67 Comments

Now, if there was a prize for the least photogenic dish in the world, this one would be up there with the final contenders. It´s a very simple and tasty dish, especially made with the young tender broad beans which are in season right now. Our vegetable patch is delivering nicely and I make these regularly.

And then I take a photo. But to no avail. Broad beans braised slowly for about 30 minutes just don´t look pretty. You have the photos to prove it here. Sigh. If only they were as photogenic as Roger´s beautiful beetroot. But what they lack in looks, they make up for in taste, you´ll just have to believe me on this.

It´s quite a versatile dish – it is served here as a tapas, a side dish or with fried or poached eggs as a light supper dish. It can also be mixed into beaten eggs and made into a tortilla or huevos revueltos (scrambled eggs).

Ingredients

  • 500g of young broad beans (podded, but keep the skins and slice them into 1cm pieces)
  • 1 medium onion finely chopped
  • About 6 cloves of garlic peeled and sliced lengthways in half
  • 100g of finely chopped jamon (or use lardons or pancetta)
  • Olive oil
  • Seasoning
  • Sweet pimentón (optional)

The Spanish way of making this dish is to braise the onion, garlic and beans (pods and skins) in olive oil until tender. It does taste wonderful but this is how I do it.

Bring a large pot of salted water to the boil and  add the bean pods and skins and cook for about 4-5 minutes until just starting to become tender. Drain. Put about 2-3 tablespoons of olive oil into a deep frying pan that has a lid (or that you can cover with foil) and gently poach the onions and garlic (with the lid on) until they are soft.

Another dish..another day...and no, still not pretty!

Now add the beans and continue to cook gently, stirring to mix the beans into the oil every so often, with the pan covered. They will simmer and braise until very tender. Near the end of the cooking time add the jamon which will also cook through. I also like to add a sprinkle of pimentón when I add the jamon, but this is not typical. Taste and season if necessary and serve hot or cold.

For a similar dish using runner beans, take a look at this recipe.

Big Man and I are heading to the UK tomorrow. We have packed our umbrella as I think we have a few rainy days awaiting us. I won´t have access to e-mail but I look forward to catching up with you all next week – hope it´s a good one for everyone!