Vegetable Kebabs for the Barbecue
It’s barbecue time! Use any combination of your favourite vegetables. Try aubergine, courgette (zucchini) and cherry tomatoes.
Spanish & Arabian Recipes
Many of these Spanish recipes were given to me by the village ladies, and also Gayle Macdonald from Orceserranohams.com. Thank you to Nadia Sawalha for the Arabic recipes.
Spanish Garlic Prawns with Paprika
This is one of our favourite tapas dishes that goes well with a cold beer, or as a supper snack. It combines some beautiful, authentic Spanish flavours, like prawns from the Mediterranean, Fino sherry from Jerez, and smoked paprika. It’s a combination that can be enjoyed at any time and is particularly delicious eaten outdoors.
Lemon Curd
What to do with all the lemons we’ve been given? That was the question. Well, this is one fantastic, delicious way to use up lemons, a recipe sent to me by Judith Benson who lives in my part of the world, rural Andalucía. During winter, trees round here are laden down with oranges, lemons, limes and mandarins and we’re always looking for ways to use them.
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!
Orange mousse with caramelised oranges
Living in southern Spain, we are surrounded by orange orchards. From Christmas time to the end of March, the trees are laden down with oranges, lemons, limes and tangerines.
Spanish Rabbit Stew
I know many Brits turn up their noses at eating rabbit, but it’s a common dish here in Spain, particularly amongst our village neighbours. Samfaina refers to Catalonia’s famous rich vegetable sauce (or pesto), and is the essence of this satisfying, social dish. It is best cooked slowly.
(If you don’t want to use rabbit, use chicken instead.)
Chickens made from hardboiled eggs
No, they’re not Spanish, or Arabic, but I think they’re great! Perfect for Easter, and a wonderful way to use up surplus eggs.
Moira Ashton posted them onto my Facebook timeline. I believe the idea originally came from **Everything Holiday**.
Schnitzel for dummies with tragic mash
I’ve never made schnitzels before, but my friend and website designer, Elle, assured me that it was very easy. She’s right, it’s a bit fiddly, but delicious and well worth the effort.
Tepsi (Aubergine, Onion and Potato Bake)
‘Two Old Fools on a Camel’ is finished, apart from the twiddly bits, and choosing the Arabic recipes. I’m so lucky to have Nadia Sawalha’s permission to use her recipes from ‘Stuffed Vine Leaves Saved my Life’.
Barbecued Lemon Sardines – Delicious!
Cooking sardines on the barbecue is very popular here in Spain, taking advantage of the hot coals to get that lovely, smoky flavour. This recipe for sardines is really simple and uses lemon and thyme.
