Category Archives: pimenton

spinach & garbanzos with fried eggs

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garbanzos and spinach

The other day I had a bag of fresh baby spinach that needed using up so I had a quick look online for some “spinach and egg” inspiration and found this, which as it turns out is a typical Spanish dish. I hadn’t planned on making a stew, let alone something with garbanzos, but this looked interesting and so after a few adjustments to the recipe I’d found I decided this would make a nice meal. And it was! I used chicken broth but you can swap that for veggie broth if you want a vegetarian dish. Serves two but just double the recipe for more people or to have some tasty leftovers the next day.

Ingredients and instructions below…

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huevos rotos

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Huevos rotos (literally “broken eggs” in Spanish) is a very traditional dish with many variations, but all including perfectly crispy fried eggs with soft yolks and fried potatoes. The ones you see below include jamón and chorizo Ibérico, caramalised onions and shaved truffle. The one you see above is my first attempt at making this at home. I used chorizo criollo and added some pimentón piquante as my favourite version so far (from Vineria San Telmo) includes spicy chorizo with lots of pimentón inside, which blends perfectly with the hot egg yolk and fried potatoes.

I served it with a tomato and spring onion salad, both of which are just coming into season now, and it was a great side dish that added a fresh touch and balanced the meal out quite nicely.

[huevos rotos at Gusto Ristobar, Vineria San Telmo & El Gallinero de Sandra]

Ingredients and instructions below…

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lentils & sausages

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My second attempt at cooking lentils and I really don’t know why I don’t make them more often, especially in winter. This is a variation of a recipe I found in Janet Mendel’s Cooking In Spain. Any kind of sausage can be used, or even left out for a vegetarian version, as lots of nice fresh veg also goes into this stew.

Photo of finished product and recipe below the links.

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spicy lamb livers & kidneys

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It started like it almost always does … at the supermarket. And going  “oh, look – lamb livers! Gee, I’ve never made lamb livers before.” And then discovering that a fab sounding lamb liver recipe recommended by a friend also included lamb kidneys … which meant a trip over to special local butcher, and then buying some kidneys for three times the price of the livers (wtf?), but okay. I had the ingredients. More or less.

It also ended up like it almost always does … with me taking one or three recipes and doing a mix & match thing. And so this one comes from WeeRascal’s recommendation combined with a couple of Janet Mendel’s recipes for lamb liver… and you know, it was sooooooooo good.

Photo of finished product, recipe and instructions below the links…

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angus beef & coriander casserole

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Guest contributor, fellow foodie & friend WeeRascal, shares his
recipe (and pics!) for Angus beef & coriander casserole…

This is an adaptation of an Elizabeth David recipe I recently stumbled upon. It is quite simple and is quick to prepare, but it is essential that the beef is of the highest quality.

Ingredients & instructions below the links.

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