Category Archives: Recipes

Are You an Adventurous Eater?


You must visit this site – some fabulous food!

livingtheqlife

img_4096 Stuffed Pork Loin in Romania

There are so many interesting foods around the world, but interesting doesn’t always mean that they taste good or that you want to actually eat them. We definitely try to eat as much like a local as possible and we like to try as many local dishes as possible. That doesn’t mean that we are willing to try everything though, so we would probably consider ourselves to be semi-adventurous eaters. When we were in Iceland, we chose not to eat whale or puffin because of what eating them has done to their populations in the wild. One of the delicacies in Ecuador, where we are heading this weekend, is apparently a large guinea pig called cuy. We have heard that it doesn’t taste particularly good, so we will have to see if we end up giving it a try. What about you, would you eat…

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Banana and Pomegranate Sponge


Check out this girls blog – her recipes are amazing!

GreenCooking

Hi all! So sorry about the delay since my last blog post – I’ve had a lot to do, and let’s just say a recipe I was planning to share didn’t quite go to plan…

Today I’ve made a Banana and Pomegranate Sponge, with a lemon icing – the addition of pomegranate makes this sponge beautifully moist, whilst also contributing a delicious flavour.I hope you like it!

Ingredients:

  • 2 bananas, mashed
  • pomegranate seeds from one pomegranate (around 100g)
  • 100g butter
  • 100g sugar
  • 2 eggs
  • 1tbsp milk
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 150g self-raising flour
  • Icing sugar (to decorate)

Method:

  1. Preheat the oven to 200C/180C fan
  2. In a bowl, cream together the butter and sugar dsc_0006.jpg Creaming the butter and sugar
  3. Add the eggs and bananas, and mix well until combined
  4. Add the milk, baking powder and vanilla extract dsc_0007.jpg Doesn’t look very appetising at this stage!

  5. Slowly combine the flour with…

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Pea and Ham Soup


Winter’s arrived,  so here’s a nice hearty “belly-filling” soup to keep you warm!

Pea and Ham Soup
Pea and Ham Soup

 Pea and Ham Soup.

Ingredients: 

1 Smoked ham hock.

1 medium onion, diced.

2 garlic cloves, sliced or diced.

2 sticks celery, with leaves, diced small.

2 small carrots, diced.

2 cups yellow split peas.

2  Chicken stock cubes.

1 tablespoon olive oil.

Method:

Soak the split peas in a bowl of warm water.

Heat the olive oil in a large saucepan and sauté the diced onion, celery and garlic until soft,  then remove,  let cool and puree until smooth.

Meanwhile, put the ham hock into a saucepan and cover with with water,  bring to the boil and then simmer for about an hour.  It is ready when the meat starts to fall off the bone.  Remove from saucepan and while it cools,  strain the cooking water into the large saucepan.  Add the pureed mixture of onion, garlic and celery,  chicken stock cubes and diced carrots.

Drain and rinse the split peas and add to the stock and bring to the boil, then simmer for a couple of hours until the peas are soft and the soup has thickened.  (If too thick, just add extra water or chicken stock).

Remove all the meat from the ham hock bone and chop into bite size pieces.  (Not always possible, it usually just falls apart!),  add to the soup.  Season with pepper to taste.

Serve with a crusty loaf or roll.

This soup will keep for a few days  (although not in our house –  it’s always gone by the next day!) it just might need diluting a bit when reheating as it tends to thicken quite a lot.

Enjoy!

 

 

Have a Recipe you’d like to Share?


Everyone loves a new but tried and tested recipe, so I’m going to post a new one each week.

Baby Octopus Salad

If you have an all time favourite that you’d like to share with others, please send it to me by email and I will feature it on my site.  Feel free to add a link to your own site too, as I’m sure others would love to read more of your offerings.

I’m looking forward to trying out many new recipes from you, and also interested in getting feedback from any of mine you have tried.

Chilli Mussels


A lazy weekend brunch or lunch to share with friends………..

Local Mussels in spicy chilli sauce

Chilli Mussels

Ingredients: 

2kg small black mussels, washed and beards removed.

1 medium onion, diced.

2 or 3 garlic cloves, sliced or diced.

2 sticks celery, with leaves, diced small.

2 small carrots, diced.

1 red capsicum, rough chopped.

1 Spring onion, sliced.

2 large very ripe tomatoes, chopped.

Fresh hot red chilli, sliced – use any amount depending on your tolerance!

2  Chicken stock cubes.

1 cup dry vermouth.

1 can diced tomatoes (400ml size)

Handful fresh basil, sage and parsley leaves chopped small.

1 tablespoon hot chilli sauce  (I use home-made as we make our own!)

1 tablespoon olive oil.

Some extra fresh parsley for garnish.

Method:

Heat olive oil in a large saucepan or wok .

Saute onion, celery, carrot, chilli and capsicum until soft.

Add garlic and fresh herbs and fry for about 2 minutes.

Add chicken stock cubes & water and simmer until stock cubes have melted.

Next add chopped tomatoes and canned tomatoes (including juice), vermouth & chilli sauce.

At this stage, taste and adjust seasoning/heat/acidity. (Hint -A little sugar reduces the acidic taste).

Add in the cleaned mussels and stir through.

Leave to cook until the mussels are all opened, then add the sliced spring onion and serve with crusty bread (to soak up the soup!)  and a glass of your favourite tipple!

Looking forward to hearing your comments after trying this recipe!!

Food for Thought


Being a lover of travel and food, along with home comforts of course, I’ve managed to pick up a few decent recipes over the years.  So, time to share!

Crayfish & Chorizo Fettuccine in Pernod Cream Sauce

IMG_2493 (1)

Ingredients: (serves 4)

4 cray tails, raw and chopped into bite size pieces.

Small piece Spanish Chorizo sliced thin. (Important to get Spanish as it has an aniseed flavour).

1 medium onion, diced..

2 teaspoons crushed or minced garlic

4 teaspoons Pernod.

2  Chicken stock cubes.

1 cup dry vermouth.

1 cup water.

300ml cream.

2 cups frozen sweet baby peas.

Handful fresh basil, sage and fennel leaves chopped small.

Medium size dob of butter.

Some fresh parsley for garnish.

500gms home-made or dried fettuccine.

Method:

Heat a deep-sided frying pan and melt butter gently.

Fry onion and chorizo until onion is translucent.

Add garlic and fresh herbs (except parsley) and fry for about 2 minutes.

Add chicken stock cubes & water and simmer until stock cubes have melted.

Next add chopped crayfish, Pernod, Vermouth and frozen peas and simmer with lid on until peas are soft and crayfish is cooked through (about 5-6 minutes).

Stir through cream to thicken and garnish with fresh parsley leaves.

Serve over fresh cooked fettuccine, with a mediterranean side salad and a large glass of red wine!

 

Looking forward to hearing your comments after trying this recipe!!