Book #4 and recipes, can you help?
Book #4 is coming along, and my thoughts have been turning to what recipes to include. Then it struck me, why not ask my readers for recipes? I have quite a few recipes already, but it would be fantastic if I could use yours, too!
So, please, if you have some favourite recipes that you’ve tried and loved, would you send them to me? Tapas, starters, main courses, drinks, cakes, deserts, whatever!
I’m looking for, either
A) Spanish recipes
or
B) Recipes that use the local produce. Andalucía is sometimes described as ‘the vegetable basket of Europe’.
So if your recipe includes any of the following list, that would be fantastic.
onions, garlic
peppers (red, green, yellow)
aubergines (eggplant)
tomatoes
almonds
olivesgrapes
oranges, lemons, limesOr eggs!
I’ll put your recipe in the next Old Fools book, with your name, of course. If you have a photo, that would be brilliant, but that’s not essential.
You could either email me (TopHen@VictoriaTwead.com), or paste the recipe here as a comment.
Thank you so much!
Victoria 🙂
Bonnie Doening
April 1, 2013 @ 4:25 pm
Rec. been in the family for so long, my kids and Grands. call them Grandma’s Oatmeal cookies
Victoria Twead
April 1, 2013 @ 4:57 pm
That would be great, Bonnie. 🙂
christina
May 30, 2013 @ 11:39 pm
What about andalucian chicken, From my Spanish friend……chicken breasts or chopped up chicken, you now how they chop it.Garlic.Olive oil. Saffron or Turmeric. Salt. ground almonds sherry peregil lol flat leaves parsley, maggi stock cubes for chicken (2) hard boiled free range eggs. A little paprika smoked. Fry the chicken portions in olive oil until they are browned, turn heat down very low and add the garlic, fry it slow so not to burn. Add water to more than cover the chicken with two maggi stock cubes in and add a good pinch of salt and the saffron or turmeric cos its cheaper! simmer the chicken slowly poach it really in the gravy.When it is tender add the ground almonds to make a thick sauce, stiring gently, it will become a thick sauce, golden and delicious. Add enough sherry to make your aunt incapable at Christmas, sweet jerez is best, and simmer slowly stiring all the time. When you serve it up (usually with boiled rice, add the hardboiled eggs to the sauce, and sprinkle over the flat leaf parsley and a little smoked paprika xxxxxxxxxxxxx
Victoria Twead
May 31, 2013 @ 11:00 am
Thanks, Christina, that looks great! 🙂 Love this sentence, “Add enough sherry to make your aunt incapable at Christmas.” Haha! 🙂