Spaghetti alla Puttanesca….Tarts Spaghetti!!

Throw back!!!

Here is the recipe for my ‘tarts’ spaghetti. My Aunt made this for me originally a few years ago and I loved it.

Puttana literally translates to ‘whore’ so I guess this is why it is known as tarts spaghetti. When you research online the meaning there is so many different variations but most say it is because courtesans would make this dish as it was quick and simple, and the smell would lure customers in from the streets. I don’t know if this is true but I do know that it tastes amazing.

The flavours are tangy and unusual for pasta with anchovies seasoning the dish and capers which have the sourness, a little hint of chilli brings the whole dish together.

Its so easy to make and a quick dinner but also extremely moreish and tasty. Continue reading

Chicken Liver Risotto

Many would turn their noses up to offal, which is such a shame as if cooked well it can be very tasty. I love liver, even as a kid I found it tasty; yes, I was a weird child but it was a favourite of mine.  I have cooked this for friends in the past who were determined they hated liver but they were soon convinced by this recipe. Plus, chicken livers are extremely cheap as they are really under used, and they are full of vitamins, protein and iron…. give it a go, you’ll never know unless you try.

This was a recipe of my mum’s, I think I have pretty much remembered it the way she cooked it, it tasted great and brought back happy memories.

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INGREDIENTS

280g chicken livers

1 tbsp. plain flour

1 onion finely diced

1 celery stick finely diced

3 cloves of garlic grated or crushed

1 cup risotto rice

1 tsp paprika

170ml glass red wine

1 pint hot chicken stock

1 tbsp. Worcester sauce

Handful of sliced mushrooms (optional)

1 tbsp. butter

100g parmesan

Handful of fresh herbs; can use oregano or thyme

Sea salt and cracked black pepper to taste

Olive oil for frying

Extra virgin olive oil for serving

METHOD

Remove any fat from the liver and slice.  Sprinkle over the flour and season well with salt and pepper, then toss in the four to coat each piece.

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Heat the oil then add the livers and brown each side.  Once the liver has a nice dark colour remove with a slotted spoon and set aside.

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Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned.

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Then add the garlic and the rice. Sprinkle in the paprika and mix well.

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Once the rice is translucent pour in the red wine, on a medium heat let this bubble away for a few minutes.

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Next start to ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. Add the Worcester sauce, the herbs, mushrooms and the liver. Keep stirring the pan and ladling in the stock.  It should take around 20 minutes to cook, the rice should still have a bite. Taste for more seasoning; I usually add a more black pepper to mine.

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Once cooked add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.

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Then remove the lid stir in the cheese and the butter.

Serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

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xxx

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Chicken Liver Risotto

  • Servings: 4
  • Difficulty: easy
  • Print

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by Lulu Lemon and Lace

Ingredients

280g chicken livers

1 tbsp. plain flour

1 onion finely diced

1 celery stick finely diced

3 cloves of garlic grated or crushed

1 cup risotto rice

1 tsp paprika

170ml glass red wine

1 pint hot chicken stock

1 tbsp. Worcester sauce

Handful of sliced mushrooms (optional)

1 tbsp. butter

100g parmesan

Handful of fresh herbs; can use oregano or thyme

Sea salt and cracked black pepper to taste

Olive oil for frying

Extra virgin olive oil for serving

Method

Remove any fat from the liver and slice.  Sprinkle over the flour and season well with salt and pepper, then toss in the four to coat each piece.

Heat the oil then add the livers and brown each side.  Once the liver has a nice dark colour remove with a slotted spoon and set aside. Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned, then add the garlic and the rice. Sprinkle in the paprika and mix well.

Once the rice has turned translucent pour in the red wine, on a medium heat let this bubble away for a few minutes then ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. Add the Worcester sauce, the herbs, mushrooms and the liver. Keep stirring the pan and ladling in the stock.  It should take around 20 minutes to cook, the rice should still have a bite, taste for more seasoning; I usually add a more black pepper to mine.

Once cooked add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.

Then remove the lid stir in the cheese and butter, serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

Lulu xxx

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Christmas Cake xxx

This Christmas cake recipe never fails, it’s the basis of Delia Smiths classic Christmas cake that over the years I have adapted.  But it always comes out perfect.

It is best to bake these as soon as you can to allow for the feeding process, and then the decorating.  I have however cooked these the week before Christmas and fed the cake everyday and it still tasted great.

The smell as you bake will pull you straight into the festive spirit 🙂

It can be difficult to find some of the ingredients here in Spain but do not worry, I have recipes for candied peel, and marzipan on my blog. You can also replace the black treacle with molasses; which is not as dark but still creates a good cake.  The Spanish brown sugar is also fine to use if you cannot get hold of soft brown sugar.  If you use soft brown sugar and black treacle the sponge will be much darker in colour, the taste will be good neither way. Ultimately once this cake is fed with lots of Brandy who cares about these differences!

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Ingredients

800g dried fruit, a mix of currants, sultanas, raisins and cranberries

50g mixed candied peel, finely chopped

4 tbsp brandy, plus extra for ‘feeding’

225g unsalted butter

225g soft brown sugar

4 large eggs, beaten in a jug

225 g plain flour

½ level tsp Salt

¼ level tsp Freshly grated nutmeg

½ level tsp Ground mixed spice

1 level tbsp Black treacle

50g glacé cherries, finely chopped

50g chopped nuts, I used almond and walnuts

1 lemon, Grated zest

1 orange, Grated zest

Method:

Soak the dried fruit, and the peel overnight with the brandy.

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Heat the oven to 140 degrees.

Double line your tin with parchment paper.  Also cut a piece to fit on the top of the cake for while it is cooking, cut a tiny hole in the centre; this is for the top to stop it from over browning.

Cream together the butter and the sugar with a whisk until pale and fluffy, then pour the eggs in, little by little, whisking as you go.

Sieve together the flour, salt, nutmeg and mixed spice from a height to give it more air. Then gently fold the flour into the creamed butter with a large metal spoon.

Drizzle in the treacle and fold once.

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Add the fruit, peel, cherries, nuts, lemon and orange zest and gently fold into the mix.

Place into your cake tin, and flatten evenly, you can leave a little dip in the centre to make sure it does not rise too much, it is good to have a flat top for decorating.

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Cook in the oven for around 4 hours, check the cake by piercing a skewer through the centre, if it comes up clean then it is cooked.

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Let it cool a little in the tin before removing. Then let it fully cool before wrapping it up with brown paper and storing in a sealed container.

Feed the cake by piercing with a skewer or tooth pick and pouring a little brandy into the holes. Depending how much time you have before Christmas will depend on the feeding, I would say every other day for two weeks, one day from the top of the cake, and one day the bottom. This should produce a lovely moist sponge. I have however in the past only had a week to feed, so I fed it every day to the same success.

To decorate is your choice; you can add marzipan and icing or leave it plain.  On some cakes I placed blanched almonds on the top before baking as you would a dundee cake…

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For marzipan see my recipe here:

Marzipan

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I like to eat my Christmas cake without icing and with cheeses such as wensleydale cheese, crackers and chutneys…

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Last years cake decoration…

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I will share this years decorations as soon as I have done them 😉

Lulu xx

Dal Makhani

This is one of my favourite dal’s, it is rich and filling and you really do not miss the meat with this dish; it is also a great side dish to your curry.

‘Makhani’ means ‘with butter’ this is not the healthiest of dishes but it is one of the tastiest, it also has a drizzle of cream in to make it extra yummy!

Traditionally the Urad bean is used; which is a black bean, it can be used on its own or with red kidney beans (rajma). When I have cooked this in the past I used black beans with black lentils (which I think must have been beluga lentils) but I couldn’t find these here in Spain so I opted for the red kidneys beans as I read online they add creaminess to the dish.  They do make the dish less dark so if you want that rich black dal just stick with the black beans.

Check out more info here;

https://en.wikipedia.org/wiki/Dal_makhani

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Ingredients:

1 cup black beans

1/2 cup red kidney beans

3 cloves garlic

1″ chunk ginger

1″ chunk fresh turmeric/ 1 tsp powder

1 chilli

1/2 onion

1 tsp paprika

1 1/2 tsp garam masala

1 cinnamon stick

3 cardamom pods bashed

3 cloves

2 tsp cumin seeds

60g butter

3 tomatoes

100g fresh cream (I used double)

1 tsp sea salt

Method:

Soak the beans in water overnight.

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Soaked beans

Rinse the beans and place double the amount of water in the pan and bring to the boil, cook until soft.  It took about 45 minutes; just make sure the water is topped up as it could stick.

Blitz up the tomatoes and garlic, set aside.

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Fry the onions in a little oil until soft and place in a blender with the ginger, turmeric and chilli. Blitz up to a paste and set aside.

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pop the ginger, turmeric and chilli in a blender

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add the softened onions

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blitz to a paste…look at the colour from the fresh turmeric

Fry the cinnamon, cumin, cardamom and cloves in the oil let in the onion pan and cook until the cumin seeds pop and there is an aroma.

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Empty in the onion paste and paprika, stir well.

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Add the tomato paste again stir well.

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Let this cook for 5 minutes then add the garam masala and sea salt.

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Once your beans are cooked drain, reserving the liquid.

Place a ¼ of the beans into a blender, pour in the onion/tomato mixture and blitz the whole lot to be smooth.

Pour back into the pan, pour a little bit of the bean liquid if it sticks.  Also pour a little of the bean liquid into the blender to scrape all the sides down, I don’t like to waste anything!!  Add this to the pan.

Add the rest of the beans and stir.

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Add the butter and let this melt into the sauce.

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Simmer for 30 minutes.  Taste and check if it needs more salt.

Add the cream reserving a little for a drizzle decoration.

Serve!

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Enjoy!

Lulu xxx

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Dal Makhani

  • Servings: 5-6
  • Difficulty: easy
  • Print

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by Lululemonandlace

Ingredients:

1 cup black beans

1/2 cup red kidney beans

3 cloves garlic

1″ chunk ginger

1″ chunk fresh turmeric/ 1 tsp powder

1 chilli

1/2 onion

1 tsp paprika

1 1/2 tsp garam masala

1 cinnamon stick

3 cardamom pods bashed

3 cloves

2 tsp cumin seeds

60g butter

3 tomatoes

100g fresh cream (I used double)

1 tsp sea salt

Method:

Soak the beans in water overnight.

Rinse the beans and place double the amount of water in the pan and bring to the boil, cook until soft.  It took about 45 minutes; just make sure the water is topped up as it could stick.

blitz up the tomatoes and garlic, set aside.

fry the onions in a little oil until soft and place in a blender with the ginger, turmeric and chilli. Blitz up to a paste and set aside.

Fry the cinnamon, cumin, cardamom and cloves in the oil let in the onion pan and cook until the cumin seeds pop and there is an aroma.

Empty in the onion paste and stir well.

Add the tomato paste again stir well.

Let this cook for 5 minutes then add the garam masala and sea salt.

Once your beans are cooked drain reserving the liquid.

Place a ¼ of the beans into a blender, pour in the onion/tomato mixture and blitz the whole lot to be smooth.

Pour back into the pan, pour a little bit of the bean liquid if it sticks.  Also pour a little of the bean liquid into the blender to scrape all the sides down, I don’t like to waste anything!!  Add this to the pan.

Add the rest of the beans and stir.

Add the butter and let this melt into the sauce.  Simmer for 30 minutes.  Taste and check if it needs more salt.

Add the cream reserving a little for a drizzle decoration.

Serve!

Lulu xxx

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Lemon Chicken Curry

Hello hello; anyone feeling a little spicy 😉 ??  If so check this out….

I had numerous Lemons that where from my Aunts land that needed using up, so I decided to make a lemon curry.  This is a hot curry and very zingy, not for the faint hearted 😉

It is very tasty and pretty easy to cook.  Make sure you have un-waxed lemons, as you cook the lemons along with the skin so they are tender and you can eat the whole thing.

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Ingredients:

Chicken; I had a whole chicken that had been chopped up into pieces

1 onion sliced

2/3 lemons sliced

1/2 red pepper diced

2 chillies left whole but puncher a few holes with a knife

2 tomatoes cut into wedges

1 tin tomato

1 desert spoon of soft brown sugar

2 Tbsp. coriander powder

1 Tbsp. cumin powder

1 cinnamon stick

3 cardamom pods bashed

1/2 a fresh piece of turmeric grated or 1 tsp ground

2 garlic cloves crushed

1″ chunk ginger grated

Oil for frying

Method:

Sprinkle the sugar over the tomato wedge.  Set aside.

You can remove the skin from the chicken as it does tend to make the dish very oily, I however left it on and scooped out some of the oil later as you get more flavour.

Heat some oil and brown the chicken in batches.  Set aside.

Add onions to pan and cook until soft, then add the red pepper, chillies, ginger, garlic, turmeric and spices.

Cook for a few minutes then add the sliced lemons. Stir and coat in the spices.

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Add the tin tomatoes.

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Mix, then add the chicken, if the juice doesn’t cover the chicken add a little water.

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Season really well with sea salt.

Let the chicken cook on a simmer for 15 minutes.

Add the tomatoes and sugar, scraping all the juices from the plate.

Stir and leave to simmer for another 20 minutes or until the chicken is tender.

Serve once the chicken is cooked, as I said previously you can carefully with a ladle remove some of the oil on the top of the curry; up to you!!

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Enjoy

Love Lulu xx

PRINTER FRIENDLY OPTION

Lemon Chicken Curry

  • Servings: 4-5
  • Difficulty: easy
  • Print

IMG_2622

by Lululemonandlace

I had numerous Lemons that where from my Aunts land and needed using up, so I decided to make a lemon curry.  This is a hot curry and very zingy, not for the faint hearted 😉

It is very tasty and pretty easy to cook.  Make sure you have un-waxed lemons, as you cook the lemons along with the skin so they are tender and you can eat the whole thing.

Ingredients:

Chicken; I had a whole chicken that had been chopped up into pieces

1 onion sliced

2/3 lemons sliced

1/2 red pepper diced

2 chillies left whole but puncher a few holes with a knife

2 tomatoes cut into wedges

1 tin tomato

1 desert spoon of soft brown sugar

2 Tbsp. coriander powder

1 Tbsp. cumin powder

1 cinnamon stick

3 cardamom pods bashed

1/2 a fresh piece of turmeric grated or 1 tsp ground

2 garlic cloves crushed

1″ chunk ginger grated

Oil for frying

Method:

Sprinkle the sugar over the tomato wedge.  Set aside.

You can remove the skin from the chicken as it does tend to make the dish very oily, I however left it on and scooped out some of the oil later as you get more flavour.

Heat some oil and brown the chicken in batches.  Set aside.

Add onions to pan and cook until soft, then add the red pepper, chillies, ginger, garlic, turmeric and spices.

Cook for a few minutes then add the sliced lemons. Stir and coat in the spices, then add the tin tomatoes.  Mix, then add the chicken, if the juice doesn’t cover the chicken add a little water.

Season really well with sea salt.

Let the chicken cook on a simmer for 15 minutes.

Add the tomatoes and sugar, scraping all the juices from the plate.

Stir and leave to simmer for another 20 minutes or until the chicken is tender.

Serve once the chicken is cooked, as I said previously you can carefully with a ladle remove some of the oil on the top of the curry; up to you!!

Lulu xxx

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