I made a breakfast bowl for 2 on tv this week because it is the meal we tend to skip and breakfast that gives such a good boost in terms of energy levels that lasts all day when the right ingredients are chosen.
Category: Snacks, Condiments and Finger Food
I am always left with the memory of where I got a first taste of something I really like that leaves an impression on me. I remember way back traveling from Malaga to Granada when I first came across this delicious fig ‘bread’ with flavours reminiscent of Arab sweets, in one of the villages on the Sierra Nevada. I have been making it ever … Read More Figs and Pan de Higo [vegan, gluten free]
I love to incorporate in small amounts into recipes such as soups, smoothies and salads as well as raw desserts. Not only is it rich in vitamin B vitamins, C, and E and provides a good source of calcium, zinc and iron but I love its caramel flavour. Always add in small quantities.
Today I share a Portuguese/Spanish favorite, best served with a strong cheese. Membrillo originated around the 4th century and I hope it lives on forever. A few weeks ago I cut a big batch of quince. I just love this fruit, high in pectin that you need no binding agents when it is added to any dish. There seems to be two varieties on … Read More Quince Paste [Dulce de Membrillo]
So much citrus still in mum’s garden and before the season comes to an end I want to make use of this abundance and try out some new things rather than just another pot of jam or marmalade.
And this Seville curd is unbelievable, the texture, consistency, the flavor of the bitter orange balances the sweetness in the curd and I left bits of grated rind in it which make it more vibrant. Dedicate half an hour to standing at the stove and stirring gently and continuously until the curd is thick enough to coat the spoon. Other than this, it is the easiest of recipes as you just throw in all the ingredients together in one pot. The day after it was made, the curd sets with the consistency of the smoothest spread ! Really yumm.
Hyssop is growing in the garden and there is a lot of it. With a strong aromatic minty and bitter flavor, it is quite an unusual herb these days. But it has been around for a very long time and made its mark in the Old Testament when Moses ordered the Elders to mark their doorknobs with hyssop dipped in lamb’s blood.
Watermelon is so refreshing and at the peak of its season now so i think its a good idea to take advantage while the price is low to stock up and store some for the winter months. We have spent the last month eating watermelon for breakfast with yoghurt, for lunch with local goats cheese and making endless fresh juices and home made … Read More Watermelon Chili Preserve
A combination of yummy and heaven, this is food that touches the soul. A compote of fresh figs in lime juice and zest enveloped in Greek yoghurt and scattered with pistachios…. How much better can it get ? And I make a batch of compote and keep it in an airtight container in the fridge and it lasts for up to a week…. You … Read More A simple healthy breakfast… Greek yoghurt with fig compote and pistachios
What would you expect Paradise to be like ? I ask myself this question from time to time and wonder if it is similar to the tiny island in the Mediterranean where I now live. A heaven on earth, blissful, serene, surrounded by natural beauty… The sun shines nearly everyday and it is hot, very hot at times, but I love the heat. We … Read More Jam Making Day ! Fig Jam and Zucchini Ginger Jam …