Love this one. Sweet, spicy and crunchy as well as soft and spongey. I make my own candied peel as we eat so many oranges and the shop bought Candied peel is bland, colourless and totally boring. Ingredients Oven goes at 190 degrees. A hand full of crystallised ginger (50g)…
What to do with 36 eggs.
It’s easy to stop concentrating on eggs when you are busy. We did and now have a few too many as the girls are laying very well at present. So, what to do? 6 for Julie at Fortune’s School of English. 6 for my neighbour who’s not very well. 6 for…
Liver and onions
Not everybody’s favourite dish but mine is very good. I served mine with mashed potato and carrot and baby organic cabbage and leeks braised in red wine with fresh herbs. Here’s the method for the liver. Coat thinly sliced liver in seasoned flour. (Mine had black pepper, salt and pimento picante) Thinly…
Food festivals
The sweet and savoury spicy, rich taste of buttefara has only just left my memory and we have another food festival coming our way. This one is Rice, timed to coincide with the harvesting of the rice on the delta. The towns and villages all get involved with restaurants, bars…
A magnificent year for the cherry tomatoes
We have had a really good year for tomatoes. I found when shopping for tomato plants in Cataluña, my not having a complete grasp of the Catalan language can be a problem. Hence I had an awful lot of cherry toms and only a few big ones. Nil desperandum. They…
Too many eggs, make Lemon curd
Sometimes we get too many eggs to eat. We can’t hatch them all. This is one way to use them up. You need: 8 oz caster sugar 4 oz unsalted butter 2 lemons 3 eggs First. Grate off the rind from the lemons, yellow only not the white and squeeze…
Coriander and Seed bread.
I made poppy and pumpkin seed bread with coriander today quite delicious. Proved well. Ingredients 500g Strong white Flour Packet of fresh yeast rounded tablespoon poppy seeds handful of pumpkin seeds 2 tsp coarsely ground coriander Tsp each of salt and sugar The coriander was from the garden and the flour…
Eating a rainbow.
When I was a cookery teacher back in the UK the scheme of work required we emphasised healthy eating and we looked at the five a day campaign. (Interestingly enough the eat five fruit and vegetables is “Go for 2&5″ in Australia with 2 fruit and 5 veg). I did…
Eating a rainbow
Easter Sunday Supper at Manna House is warm grilled salmon darnes, served on a bed of salad with lettuces, wild asparagus, nasturtium, wild rocket and cold artichoke hearts. Maybe with potatoes served with mint also from the garden. Maybe not… The anchovies made such a difference. Inexplicable.…