This weeks eats and festivities….

Buenos días , feliz Sábado!

This week has been Tomato MAD again, so after again racking our brains for new recipes and ways of using up a lot of these juicy things, and after I have already made Passata until it comes out of my ears, enough sun-blushed tomatoes to feed Salobreña!! So what next….TOMATO PASTE!!

This recipe uses up a lot of tom’s but makes such a small amount as it is a concentrate which is kinda great as its using them but also saving us the fridge space ;-)….and it is really really delicious. I have not really wanted to eat tomato puree/paste from a tube before but this one was so tasty I could eat it from the jar!!!! I couldn’t wait to use it so last night I made My Best Bolognese and it was yummy!…..

ORGANIC TOMATO PASTE

IMG_3491Ingredients:

7lbs Tomatoes (I tried to use soft and really red tomatoes from the garden)

2 tbsp Olive Oil

1 tbsp Salt

1/2 Lemon (Juice)

Method:

Pre-heat the oven to 160 degrees.

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Chop the tomatoes into quarters. Heat oil in a deep pan and add tomatoes, cook until they are soft and the skin is wrinkled.

Take a mill, and place over a bowl add tomatoes…

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Turn the handle and get all of the tomato juice from the tomatoes leaving the pulp and skin.

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With the juices add in the salt and lemon juice and stir well.

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Pour into two baking trays with deep..ish sides.

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Pop into the oven.

These will take about 3/4 hours to cook, just keep checking on them regularly. They should reduce to half the size and when ready will be a orangey red and have no oil/liquid seeping from the paste.

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Not ready

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READY!! No liquid just paste

Now place hot paste into hot sterilised jars, then once cooled place in the fridge. You can also let cool then add oil on top inside the jar and freeze this.

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I think this is great for my Bolognese recipe:

https://lululemonandlace.com/food-blog-2/my-best-bolognese/

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But also could be great as a pizza base, or Bruschetta rather than using fresh tomatoes….. or just in any tomato sauce to add flavour and richness.

I made a second batch of this using baby plum and cherry tomatoes, same recipe. It worked just as well and the flavour was that little bit sweeter!! 🙂

THURSDAY/ JUEVES

Thursday here in Salobreña was a festival day;  Fiesta de la Virgin del Carmen, it was going to be a late night and we were all headed to my Aunt Heather’s for food as she lives next to the beach where the festivities where.

Therefore I had to have a good hearty brekky/brunch to keep me going until that evening. As a kid my mum use to make me ‘Rumble Tumble’ which I will blog at some point. It is fry up but all mixed in together with scrambled eggs; great for a hangover.

On Thursday I just used what we had in the fridge…tomatoes (of course), spinach, a slice of ham and half a red onion. It was very tasty and not as unhealthy as the original Rumble Tumble!!

TOMATO, SPINACH & HAM RUMBLE TUMBLE

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Ingredients:

2 eggs whisked in a bowl

Handful mixed baby tomatoes halved (can use cherry, baby plum or regular tomatoes chopped up)

Half a Red Onion sliced

1/2 Red Pepper sliced

1 slice Ham sliced

Salt & Pepper

Method:

Pour a little olive oil in a frying pan and soften your onions and peppers.

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Then add in the ham.

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Then your tomatoes.

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Then your spinach, stirring as you go.

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Next pour in your eggs.

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Scramble it all together, season with salt and pepper and serve.

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TASTY!!

Fiesta de la Virgin del Carmen

We headed over to my Aunts where she had prepared a bit of a feast of meats, marinated chicken wings (which were delicious) cheese, homemade Quiche, bread, olives etc etc…Oh and CAKE!

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Sticky Chicken Wings

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Spread

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MEAT!

After munching on a little food we took our drinks (and bottles of vino) and headed down to the beach front.

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beautiful sky…no filter

The next village ‘La Coleta’ was where the procession starts, they fire a cannon then off the boats go. The Virgin Mary is on a luminous boat that
other people and boats follow, they travel along the coast line to all the spectators who shout…

¡Viva la Virgen del Carmen!

As she passes by.

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sorry for the poor panoramic shot!

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There are fireworks and a brass band playing, everyone is was in full spirit and many having swims in the warm sea. The Virgin Mary travels as I say along the coast line of Salobreña, then back again where she then will make her way through my Aunts village.

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Fun on the beach

After a swim a drink we shoot back to my Aunts house to watch the procession go by and listen to the band play…

The street was packed with people and the band sounded amazing. It was a lovely evening 🙂

Check my link below for more info on this festival.

http://www.andalucia.com/festival/virgindelcarmen.htm

Right time to get on that beach!!

Have a great weekend folks, hope the sun is shining for you

Lulu xx

Finally got the recipe for my Auntie Carol’s delicious Fish Stew, check it out…

Happy Thursday!!

Last night for dinner my Auntie Carol cooked her recipe of fish stew. She first cooked this dish for me back in March, and I loved it, but unfortunately at the time I didn’t get the recipe down or photo’s. So last night I made sure I didn’t miss out on the opportunity to snap it as it is yummy!! She made it using all of the vegetables from the garden too which made it extra special 🙂

The stew reminds me of a family favourite and a dish I loved as kid; this was called Fish Molee. My Nana would make it with her homemade Indian breads… as you didn’t eat it with rice but hands and bread dipped right in!! This stew of my Aunts has a similar taste but uses tomatoes in rather than just the coconut and it really works. I will make the Fish Molee for my Blog at some point, just because I haven’t cooked it for so long. But for now I’ll leave you with this as its just as good!!!

Lulu ❤

 

(The photo below is the stew she made back in March)

Recipe: (serves 4…but us greedy 3 ate the lot)

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Ingredients:

2 Small Onions sliced (she used red from the garden but one large white onion is fine)

4 Small Tomatoes

1/ 2 Red Pepper diced

1/2 Butternut Squash chunks

1 Sweet Potato chunks

3 Garlic Cloves grated

2″ Ginger grated

1 Red Chilli chopped (she used extra flakes later to make it more spicy this is up to you and your spice tolerance 😉 )

1 tbsp Jeera (cumin powder)

1/2 tsp Turmeric

1 tsp Paprika

3 Bay leaves

2″ Creamed Coconut Block chunk

2 tbsp Oil (she used sunflower)

2 tsp Brown Sugar

1 Fish Stock Cube

Handful Flat Leaf Parsley

Water

500g White Fish (she used filetes de merluza, but you can use cod)

Large cooked shell on Prawns (enough for about 4 per person)

Method:

Heat the oil in a deep pan. Add in the onions and soften on a medium heat.

Then add in the red pepper, garlic, ginger and chilli and cook for 3 minutes.

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Whilst this is cooking dice the tomatoes and sprinkle over the sugar, set aside.

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Add the spices, bay leaves and stock cube to the onions in the pan, stir for 2 minutes then add in the tomatoes and sugar. Let this cook for a few minutes then add the coconut chunks and 100ml water. Stir well and let the coconut melt.

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Add in the butternut squash and the potatoes and pour in just enough water to cover the vegetables. Let this simmer on low until they are soft and cooked.

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Lovely yellow colour

Season with salt and pepper, then taste. This is where my Aunt added more chilli.

Once the vegetables are cooked add in chunks of the fish (skin on)…

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chunks of white fish

Careful when stirring the dish as you do not want the fish to break up.

Once the fish is cooked add in the prawns, just to warm them through.

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Once the prawns are warmed through its ready to serve. serve straight from the pan with chunky bread and a sprinkle of fresh parsley…

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Very tasty, thanks Auntie Carol it was deeeeeeeeelish ❤ ❤ ❤

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xxxx

Indian Summer Birthday Party

Hola Happy Tuesday!!

This weekend we organised a birthday party…a surprise Indian feast!! We don’t do things by halves, we decorated the garden with lights and lanterns, and set up a shaded Indian seating area with lots of Indian cushions and fabrics draped. It looked amazing.

We all had a hand in the cooking, to start we had meat & vegetable samosas made by one of my Aunts, Onion Bhaji’s made by me but with an old recipe of my Nana’s which my Aunt found:

recipe

Nana’s Onion Bhaji Recipe

I also made some dips; Raita which I blizted up to be smooth and green for the starter and left chunky to go with the main, a mango and cashew nut dip which was delicious, click link replace the macadamia nuts for cashews….

https://lululemonandlace.com/food-blog-2/chicken-salad-with-spicy-mango-and-macadamia-nut-dressing/

my brinjal pickle recipe click link

https://lululemonandlace.com/food-blog-2/brinjal-aubergine-pickle/

and a tomato and onion salad.

On the menu for main course; my Aunt Heather marinated a leg of lamb in Indian spices for 48 hours and then slowly cooked it and served it on pilau rice with crispy onions it was delicious.

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I made my Chicken Korma recipe here:

https://lululemonandlace.com/food-blog-2/chicken-korma-with-a-kick/

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I also made a Tarka Dal. This is such an easy side dish curry to make:

Tarka Dal

Ingredients:

250g dried Chana Dal (Yellow split pea lentils)

1 tsp Salt

2 Tbsp Oil ( I used Sunflower)

1 heap tbsp Cumin seeds

1 Onion chopped

2 Green Chilli’s pricked

Handful of Curry leaves

2″ Chunk Ginger

3 Garlic Cloves

3/4 Fresh Tomatoes

1 tsp Turmeric Powder

1 tsp Coriander Powder

1 tsp Garam Masala Powder

Fresh Coriander Chopped

Extra Oil for serving

Method:

Place boiling hot water over the lentils so it just covers them and the salt. Let this bubble away on a medium heat for about 25 minutes or until the lentils are soft and mushy. Do not drain these once cooked the liquid is needed in the curry too.

In a hand blender blitz up the tomatoes, garlic and ginger to a paste, set aside.

In a pan heat the oil, add the cumin seeds and cook for a minute, then add in the onions, curry leaves and chilli’s and soften on a medium, heat.

Once soft add in the tomato paste you have just made, stir well. Let this cook for a few minutes then add in the turmeric, garam masala and coriander powder.

Fill the hand blizter with water and pour into the pan so you are not wasting any of the tomato paste juices.

Let this bubble for about 10-15 minutes.

Add in the cooked lentils and all of their juices, stir well and taste.

Season with salt and pepper.

Serve with the green chillis on top and a drizzle of oil.

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Tarka Dal

Aunt Carol made a slow cooked beef curry which was so tasty. She also made a side dish of Frugard, this was a favourtie of mine as a kid. It is cabbage, prawns, onions and desiccated coconut. As a twist (and as we have them growing) she made it with red cabbage and it was delicious!!

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She also made her famous paratha breads which I love, then she went off and did the decorating of the garden…….

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We also used the hand painted glasses my talented Aunt Heather makes and sells:

https://www.pinterest.com/jeanlucia55/bespoke-hand-painted-glassware/

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The day was fun, we drank, swam and ate until late!!

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Poor Queenie got Bhindi’d

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AUNTIES

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Birthday Boy

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Relaxing after a swim

The whole day was beautiful, we love setting up something like this!!

Of course a birthday is not the same without a cake!!! I must admit it does not quite fit in with the ‘Indian’ theme but it was delicious. I made this Chocolate and hazelnut cake, my Aunt Carol created the bunting for me :-)…

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This cake was so moist and gooey.

I made a friend’s wedding cake a few years ago and this was the recipe I used then, it went down so well then I thought I would make it again….. it was a recipe I found years ago online and with trial and error I perfected it for the wedding cake tins I was using, here it is…

Chocolate & Hazelnut Cake

Ingredients:

4 cups Plain Flour

2 tsp Salt

2 tsp Baking Powder

4 tsp Baking Soda

1 1/2 cups Cocoa Powder (good quality)

4 cups Caster Sugar

2 Cup Oil (I used Sunflower)

2 Cup hot Coffee

2 cup Milk

4 Eggs

2 tsp Vanilla Extract

Ganache:

350g of good quality Dark Chocolate at least 75% cocoa

250ml Whipping Cream (I used double as you can’t get whipping cream here in Spain)

Roasted Hazelnuts for decoration ( I roasted these in the oven at 200 degrees for about 10-15 minutes)

Method:

Grease and line 3 sandwich tins (this mixture could make 4 layers but I made cupcakes with the left over batter)

Sift together dry ingredients in a large mixing bowl. Add oil, coffee, and milk; mix at medium speed for 2 minutes. I used a Kitchen Aid.

Beat your eggs together then add slowly to the bowl whilst it is mixing, then add the vanilla;mix for a few minutes more. The batter mix is thin.

Pour into 3 greased and floured 9 inch cake pans. Pour to just over halfway ( leaving approx 0.7cm from top of pan) do not over fill as it will rise. I also made 10 mini cupcakes with left over.

Bake at 170 degrees for 25-30 minutes.

Cool cakes for 15 minutes in the pans then remove and place carefully onto wire racks cool completely.

Ganache, break the chocolate and place into a glass heat-resistant bowl along with the cream, heat some water up in a small saucepan and then place the glass bowl above. On a low heat let the chocolate melt, stir after it looks melted. Make sure the bowl does not touch the water as it will split the ganache, make sure the heat is not too high as this will also split the ganache. If this does happen beat in a little icing sugar it will fix it. Once the chocolate is melted and it looks rich in colour, it should be glossy,  take off the heat and stir in the vanilla. Let this cool for a few minutes.

Now trim the cakes so they are all level. Spread ganache between each layer, then give the outer cake a coating of ganache using a palette knife or ruler and even out the icing. Place in the fridge for 10 minutes then repeat.

Then grab handfuls of the roasted nuts and push into the sides.

Viola!!! ❤

So Sunday was a wash out, it was roasting hot outside and we all passed out on the sofa watching movies, eating left over cake. I popped to the kitchen to get a drink and found this…

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The cheeky girls had a party of their own and demolished our cushions!! Ha ha xxx

Lulu xx

 

Spanish Style Chicken Curry and Chips :)

Hola!!

Re-Blog for anyone who missed this recipe the first time…

Lulu xxx

After having this dish for tapas in a bar in the next town Almuñécar (free tapas too I might add), a plate of curry and chips :), the curry tasted so good; like chip shop curry back home!! I decided to try to have a go at making this dish. It’s a very simple recipe but the results are good and tasty!! Continue reading

Tomatoes and Pickles and Pickings…

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!!

This beautiful bunch I waited and waited patiently for, telling my Aunt and Uncle “DO NOT PICK THEM YET!!”….as I wanted all of them to turn red together to get a nice vine to roast, but unfortunately as soon as I picked them they all fell off!!!

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Multi coloured Tomatoes

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.

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Tomatoes with Mozzarella, Basil and Balsamic

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.

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Very Refreshing!!


This week we have started to eat the broccoli and red cabbage, we have also started to see the first peak of cauliflower….

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Pickings of the day… Red Cabbage, Squash, Broccoli, Green Peppers, Tomatoes, Aubergine and Red Chillis

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Cauliflower x

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.

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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!!

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Fig jam

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:

BRINJAL (AUBERGINE) PICKLE


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

Served 3

Ingredients:

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

Method:

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!

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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.

Plate up your spaghetti then pop the salmon flesh side down on top of pasta. Drizzle over a little more oil then the leaves of the Greek basil……
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Was a melt in your mouth dish!!

Ok that’s been 3 busy days of food!! Hope I have made you hungry and hopefully you might try some of these out.

Been a Happy week so far…Right I best go and pick some more Tomatoes!!

Enjoy your day!

Lulu xxx ❤IMG_2941