Vegetarian Hot and Sour Soup

Much as I enjoy a blue fillet steak or a bacon sandwich,  there are times when it feels good to lay off the meat and enjoy meals without. This doesn’t mean you have to sacrifice flavour though.  Hot and Sour Soup is perfect for days like these. Filling, warming, and full of exciting flavours. If you want to add cooked chicken or prawns though,  go ahead. Extra vegetables? Go for it!

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This version was inspired by a recipe from a much used and favoured cookbook, Gok Cooks Chinese. Although my predictive text called him God. He’s good, but not quite THAT good!

Ingredients (to serve 4 generously)

  • 1.5 litres of light, unsalted vegetable stock or use water
  • 50g approx of mushrooms, sliced  (I used chestnut with a few shitake)
  • 1-2 fresh red chillis, finely sliced (or a teaspoon of dried chilli flakes) depending on  how hot you like your soup
  • 50ml light soy sauce
  • Approx 3 heaped tablespoons of thinly sliced bamboo shoots (I used tinned, drained bamboo)
  • 1 large carrot, peeled and very finely sliced then diced
  • 5cm piece of fresh ginger peeled and grated (or use frozen chopped ginger)
  • 3 cloves fresh garlic, peeled and grated or crushed
  • 1 tablespoon of sugar
  • 4-6 tablespoons of rice vinegar  (to taste)
  • Optional 2 heaped teaspoons of cornflour dissolved in a little cold water
  • 2 eggs, beaten
  • Finely chopped spring onion or chives to serve

Bring the stock to a gentle boil and add the carrot. Simmer for about 5 minutes then add all the ingredients except the cornflour, vinegar,  egg and spring onion.

Simmer for about 10 minutes then gradually add the vinegar, tasting as you go until it reaches a level of sourness you enjoy.

If you prefer a slightly thickened soup, add two heaped teaspoons of cornflour to about 50mls of cold water and add to the simmering soup. Allow to thicken (this will take a minute or two).

Turn off the heat and add the egg, whisking as you do to create fine ribbons of cooked egg. Serve garnished with the finely sliced spring onion and marvel that it was quicker to prepare than ordering and waiting for a takeaway delivery.

(For a gluten free option use tamari instead of soy sauce and omit the cornflour).

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Lemon and Chilli Mussels with Langoustines

Oh it’s so easy to slip comfortably back into our Spanish life. Friends and family keep asking us “which is better, Spain or England?”. We answer, absolutely sincerely, “we love them both, they’re different, you can’t compare, we make the most of each country and enjoy all the good things they each have to offer”.

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Fish Man seems to have disappeared from our route, but the supermarkets here have an amazing choice at good prices. Mostly fresh and local (or at least, from Spain) too. The other day I bought a kilo of mussels which came from near Pontevedra in the North of Spain. It’s famous for the mussel beds and we ate plenty on our trip there a few years back.

We ate SO many...the trays full of steamed mussels just kept coming!
We ate SO many…the trays full of steamed mussels just kept coming!

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I also bought some fresh langoustines but forgot to ask where they came from. Peppers, tomatoes and onions grown down on the coast and a rosé wine from Rueda were pretty much all the ingredients I needed to make this simple but delicious lunch dish. Oh yes, a lemon from our tree…

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Ingredients (for 2 people)

  • 1kg cleaned mussels
  • 8 langoustines
  • Half a small red and green pepper, finely diced
  • 3-4 cloves of garlic, peeled and chopped into small pieces
  • 1 medium tomato, finely chopped
  • A small glass of wine (whatever colour you like!)
  • Half a lemon cut into small chunks (and I also added half a teaspoon of my lemon myrtle)
  • Half a teaspoon of hot pimentón or chilli powder (or to taste)
  • Olive oil

I used a lidded cazuela to make this dish but a deep frying pan with a lid or a saucepan would also work.

On a low heat, warm the olive oil and add the garlic and peppers. Cover and sweat until soft. Add the tomato, wine and spices and cook for a few minutes. You can now turn this off if you’re not ready to eat and then just warm the sauce up a few minutes beforehand to finish the dish off, or continue to the last stage.

Add the mussels, prawns and fresh lemon, stir and cover. Cook for a few minutes until all the mussels are open. Don’t eat any that won’t open!

Mussels & Prawns (2)

Garnish with some freshly chopped parsley. Unless of course, Big Man has been gardening all morning and cleared all your herbs thinking they were weeds. Oh my, kitchen unexpectedness, I laugh in your face. Pour a glass of wine, and enjoy your lovely lunch with plenty of bread to mop up the juices and perhaps (as we did) a salad of tomatoes, olives, garlic and onion. No herbs though, obviously.

Scallops Pil Pil

Scallops Pil Pil (1)

When we´re Up the Mountain, we enjoy fresh fish from the coast several times a week from Fish Man. When we´re in England we are based on the south coast, so benefit from a wonderful local fishmonger or a trip to The Stade (the fisherman´s beach) in nearby Hastings where we can choose from an incredible range of fresh fish.

Recently (before heading back to Spain) we treated ourselves to some fresh scallops with their roe and decided to cook them Gambas Pil Pil style with plenty of fresh crusty bread to mop up those delicious spicy, garlicky juices.

Normally I´d cook this in a terracotta bowl which goes onto the stove top but foolishly hadn´t taken any to England with me. No problem, I used a small frying pan!

Ingredients to serve 2 people

  • About 4 – 6 tablespoons of olive oil
  • 4 fat cloves of garlic peeled and thinly sliced
  • 1 or 2 dried birds eye chillies
  • About a level teaspoon of hot pimentón (or chilli powder)
  • Sea salt
  • 6-8 fresh scallops

Put all the ingredients except the scallops into a pan and start on a gentle heat “poaching” the garlic for 2-3 minutes. Now turn it up and when it starts to sizzle, gently drop in the scallops and cook for a further 1-2 minutes until the scallops are cooked through (this will depend on how thick your scallops are).

Serve sizzling hot and be prepared for lots of smacking of lips and licking of fingers.