Archive for June, 2010

Dips

June 21, 2010

I have just had some b and b guests who really liked  a couple of dips that I served as tapas.

A change from Hummus and Guacamole and so easy.

CANNELLINI BEAN DIP

400 grm tin of cannelini beans drained and rinsed.

Grated rind and juice of 1 lemon

2 tblspns olive oil

1 garlic clove finely chopped (I used more)

2 tblspns chopped fresh parsley

Tobasco sauce to taste

Cayenne pepper

Salt and pepper

Chopped parsley to garnish

Put the beans into a shallow bowl and break them up roughly witha potato masher.

Stir in the lemon rind and juice, olive oil,garlic and parsley.

Add tobasco sauce, slat and pepper to taste.

Lightly dust with cayenne pepper and parsley.

Serve with warm toast or even better pitta bread

SALMOREJO

This is what the Spanish would call a bread based soup which sounds pretty boring, but it is delicious.

Its a thick version of gazpacho and I treat it like a dip served with a warm toasted pitta bread.

You will need:

1 kg ripe tomatoes skinned and chopped roughly

300 grms stale bread made into breadcrumbs

2 garlic cloves roughly chopped

1-2  tblsns wine vinegar

150 ml olive oil

salt and pepper

To garnish.

Traditinally this is garnished with hard boiled eggs and serrano ham cut into small pieces but I don´t usually bother with this as without, it is an excellent vegetarian dish.

Put the tomatoes, garlic, breadcrumbs and vinegar into a food processor and mix to a puree.

As it whizzes, gradually pour in the oil.

Let the mixture sit for at least a couple of hours.

It will thicken up and you can add water but I like it really thick.

Yummy.


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Spicy Peanut Soup

June 21, 2010

Yeah you read it right…spicy peanut soup. An African  reciepe that I have been meaning to try for ages and finally got round to last week. It was sooooo delicious.

30 ml veg oil

1 large onion

2 garlic cloves crushed

1 tspn chilli pwdr

2 red peppers seeded and finely chopped

225 grms carrots chopped

225 grms potatoes chopped

3 sticks of celery sliced

900ml veg stock

6 tblspns crunchy peanut butter

115 grms sweetcorn kernels

salt and pepper

roughly chopped unsalted peanuts to garnish

I didnt have the celery or the sweetcorn and it was still delicious

Fry the onion and garlic for about 3 minutes. Stir in the chilli powder.

Add the peppers, carrots, potatoes and celery. Stir well and cook for about 4 mins.

Add stock, peanut butter and sweetcorn. Stir well. Season to taste. Bring to the boil then

simmer for about 20 minutes or until the vegatables are tender.

Adjust seasoning, ladle into bowls and garnish with the chopped peanuts.

Let me know what you think???

Sorry no photo.

Summer is coming

June 7, 2010

I always say the heat hits after the 1st of June and this year was no exception. Summer is here again.

Time to dust off the kayak and get the new roof rack fitted to my new Citroen berlingo (well new to me)

so that I can get out on the sea.

I did a walk with the Sunday walking group  a couple of days ago. We walked up the River Solano from the dam, heading towards La Breña. It was lovely, with loads of water babbling amongst the rocks. The colours of the weed was amazing, different shades of green.  Unfortunalely I didn´t take my camera so no pics. Only one I took with the phone and how do I get it off of the phone??? I can do it but it might take some time.

The garden is good. massive carrots, so I made a carrot cake. The beetroot and parsnips doing well. I have already eaten tomatoes and have peppers ready to pick.I was up in the orange trees at the begining of the week, picking the last of the oranges and freezing some of the super sweet juice.