Hola Amigos!! Here’s a mid week update on what I have been cooking….
Hope you have all been enjoying the lovely warm weather. I have been busy in the kitchen already this week and it is only Wednesday. We have gone tomato mad here as they are growing and growing faster than we can use them, they are literally rolling out of the fridge!! So most of our dinners are made using these sweet and juicy things. I don’t mind as I LOVE them!!
Monday I made us a light and healthy dinner…meat free too, of tomatoes with mozzarella and balsamic vinegar, using all of the colours of tomatoes.. and basil from the garden too.
It was so delicious, I was actually just making this for myself as my Aunt wasn’t hungry and my Uncle wanted something different to eat… but as they saw me make it one by one they said,
“Can I have some now please!”
So one portion turned to three, which was great as it is not like we are short on tomatoes!! I secretly knew they would want some so had already set aside enough 🙂
To make this all I did was half the beautifully coloured tomatoes, cut lots of basil from the garden (purple, green and Greek) including a basil flower for decoration. Added a good splurge of Balsamic Vinegar, lots of salt and pepper and some extra virgin olive oil. I mixed it all together then tore the mozzarella and inserted chunks into the tomatoes. I gave an extra drizzle of the oil before serving, it was fresh clean and tasty. A perfect dish for a hot day.
This week we have started to eat the broccoli and red cabbage, we have also started to see the first peak of cauliflower….
We were also given some lovely figs from a Spanish neighbour, we often give him some of the vegetables and fruit that are growing and in return he gives us treats from his.
We do have figs here but ours are not ready to pick yet.
These figs were so ripe that after a few days they needed to be used quickly so I made a jam.
My recipe was simple and quick, I weighed what fruit we had (once chopped into chunks) then measured out the same weight in sugar. I used sugar with pectin. Pop it all into a pan and cook on medium heat. I also squeezed in the juice of half a lemon. Let this cook for about 20 minutes or until the fruit is soft and the jam is thick.
I blitzed up my jam to be smooth then popped the hot jam into hot sterilized jars.
The colour of the jam was so red and tasted delicious, I’ll look forward to eating some of this with cheese I think!!
We gave our neighbour a jar of this jam too 🙂 he was very pleased!
Next stop Aubergines!! Along with the tomatoes we have an abundance of aubergines, so we have been trying to eat them up, roasting them and in curries but I decided to make a pickle aswell.
Brinjal (Aubergine) Pickle is probably my favourite pickle, it’s sweet and spicy and I could eat it by the spoonful straight out of the jar. It’s great with curries but also with cheese and in ham sandwiches. It really reminds me of my childhood as my Nana use to make it; and hers was the best!
Unfortunately my Aunt couldn’t find this old recipe, and last year I had attempted a brinjal pickle but it just didn’t taste the same 😦
This time I wanted to make sure I got it right. My other Aunt told me about a Hairy Bikers recipe for brinjal so I took a look and decided to give it a go. Their recipe however only uses 2 aubergines, I had so many to get through so I doubled the spice ingredients and used 5 Aubergines.
As I was cooking and tasting I decided to add more sugar than the Hairy Bikers recipe, and it worked a treat. It tasted just like the jars back home which are so hard to get here in Spain, and my Aunt said even better!! Take a look at my recipe, this is a seriously tasty pickle…….click the link for recipe:
Last night we ate Salmon for dinner, I haven’t eaten fish for ages and I love Salmon. I also really fancied some spaghetti so I made a Spaghetti al Fresco…..
Mid-Summers Salmon with Spaghetti al Fresco
Salmon Fillet skin on
Spaghetti half a packet
Tender Stem Broccoli half a head
Caper berries handful
Sun-blushed Tomatoes (handful) and the oil https://lululemonandlace.com/food-blog-2/sun-blushed-tomatoes/
Fresh cherry tomatoes (handful)
Extra Virgin Olive Oil
Flat leaf parsley (handful)
Greek Basil for decoration
Salt & Pepper
First I took some Broccoli and cut into chunks, I placed them into a roasting tray and added lots of salt and pepper and Olive oil and roasted for 15 minutes they should still have a bite!
Boil your pasta in salted water.
With a frying pan that can be placed in the oven, pop on the hob and get the pan hot!
Place your salmon skin side up and rub olive oil and lots of salt and pepper into the skin. Once the pan is hot place skin side down and cook for 5 minutes or until the skin is crispy.
Once crispy turn the salmon over and place the pan straight into the oven for 10 minutes. I like my Salmon a little pink in the middle, if you like it fully cooked leave it for a few minutes longer. It also depends on the thickness of your salmon. You can take a knife and check it.
But either way it should come out cooked perfectly and be juicy, soft and tasty even if you don’t have it pink.
Once the pasta is cooked pop in the chopped tomatoes, sun-blushed tomatoes and a drizzle of the oil from the jar, parsley, caper berries, extra virgin olive oil and pepper.
Mix well, then add in the broccoli and mix again.
Ok that’s been 3 busy days of food!! Hope I have made you hungry and hopefully you might try some of these out.
Enjoy your day!
Lulu xxx ❤