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It’s asparagus season in Seville and so I am always looking for different ways of preparing it. I’d never had an asparagus risotto before and thought … well, why not? It was gorgeous, with the addition of langostines and two kinds of mushrooms. And of course I saved enough asparagus to give to the cats as a treat.
Ingredients and instructions below the links.
This one doesn’t really need a recipe. Just something I threw together this evening and it was so fast and delicious that I thought I’d share it here. A sort of eggs benedict/huevos ranchero combination. So, just toast a flour tortilla and then spread some of The Sauce on it, add some wilted spinach, a fried egg and a dollop of tomato hot sauce.
Roll it up and … yum!
These are three make-ahead snacks that are great for appetisers, party snacks or cool summery meals. To find out how to make them have a look below the links. [click on collages to enlarge]
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.
Yeah I know I should be low-carbing, but every now and then I just need a good ol’ carb fix and I can think of nothing more satisfying than a nice risotto. I had started making this one with broccoli florets, then thought to try it with fresh arrugula, as in this penne & arrugula dish, and it turned out fabulous.
Ingredients and instructions below…
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…
This comes from an Elizabeth David recipe that was sent to me by WeeRascal. I’ve made a few changes (what? no garlic?) and didn’t add the milk. Will try it with milk next time. The addition of chicken livers is inspired…
Ingredients and instructions below the links.
Shortly after moving to Seville (in 1993) I was given a copy of Janet Mendel’s Cooking In Spain as a birthday present. And it turned out to be one of the best presents I have ever received (other than my iPhone) because I have used it so much over the years and have also recommended it to others more times than I can remember.
Then last month a Twitter friend got in touch with me to ask for a bit of help with a project she was working on, and I was happy to do so. As a thank you gift Michelle sent me this latest book by Janet Mendel, for which she had done the photography. And all I can say is … wow! It’s not only a fabulous cookbook but also a visual treat. Check it out if you are interested in Spanish cooking.
Awhile ago I made my first ever pig’s cheeks and they turned out to be a resounding success that I have made several times since. Then I saw some beef cheeks at the supermarket the other day and, given some of the negative reports of them here, I wondered if I could make some delicious ones. And I totally did! Thanks to Carlos Riva for the recipe suggestions. I kind of put them all together and came up with this one. And quite tender and succulent darlings they turned out to be – even better eaten the day after…
Recipe below the links…
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.
