The Recipe Blog

How do you take your coffee?

Eliza — Sat, 04 Sep 2010 22:41:40 +0000

I adore coffee. It is one of my favourite tipples and I find it a great pick-me-up when dealing with the heat of Southern Spain.

Generally speaking I like a nice simple Café Solo with just enough sugar to take the edge off (not too much!). But I have another craving around mid morning which is far more indulgent – Café Bombón. This is a coffee I encountered during my first week of living in Spain – strong black espresso coffee with “leche condensada” (condensed milk). The condensed milk when added to the cup after the coffee sinks to the bottom to form this lovely looking blanket of richness at the bottom of the cup – it almost seems a shame to spoil its appearance by stirring prior to drinking! Its creamy and incredibly sweet – for me, almost too sweet but the strong black coffee is the perfect contrast.

So, dear readers, how do you take your coffee?

Why I love Hostgator?

Eliza — Thu, 02 Sep 2010 11:12:43 +0000

Welcome all readers of Hostgator Magazine! I was absolutely delighted to be Hostgators featured site this month. Its always nice to receive some recognition especially from my favourite hosting company!

Over the course of the last ten years my sites have been hosted with so many hosting companies I have lost track. Nearly every single one of them failed on reliability or customer service. The company I was with prior to migrating my sites to Hostgator caused my sites to have massive amounts of downtime during the 6 months prior to the move. Each time they were offline days at a time – and each time they would shut off live chat and refuse to respond to support tickets. It was a nightmare. As I host the sites of my design clients I also lost a lot of trade myself.

Hostgator was recommended to me by a friend and having done plenty of research via google (where would we be without it?) I considered them worth a try – I have never regreted it!

As part of my reseller account they migrated every single one of mine and my clients sites free of charge! Ever since they have shown themselves to be reliable, trustworthy and have awesome customer service! If I have a problem I need but submit a support ticket or chat with them via live support and it is dealt with promptly.

For that reason I have recommended them to my clients and my friends as one of the best hosting companies on the web!

If you are looking for a host which offers great packages at affordable prices without sacrificing on reliability or support then you can do no better than Hostgator!

No related posts.

Spicy Tomato Cottage Pie

Eliza — Mon, 30 Aug 2010 23:25:01 +0000

Living abroad sometimes I feel the need for some home comforts – such as a nice simple cottage or shepherds pie. But I like to spice things up now and again, and being me, cannot resist putting my own slant on things. This spicy tomato cottage pie arose out of one of those “experiments” and I am pleased to say it was a triumph!

My Grandmothers Cottage Pie, bless her, was one of the blandest things I have ever tasted. Her pies (rhubarb, apple or egg custards) were her speciality. But she was far too attached to the oxo cube and bisto gravy granules for my tastes when it came to stews or cottage pies etc.

I live in Spain and occasionally have a few locals over for dinner. I could not resist putting a slightly spanish twist in with the use of “Pimienton Dulce” (sweet paprika)… and then, having a few red chillies in the fridge still to use, I cast one of those in the pot as well!

Filling

1tbsp Oil
1 large onion, chopped
2 medium carrots, finely chopped
1 1/4 Minced Beef or Quorn
14oz Can Tomatoes
8fl oz Beef or Vegetable Stock
1 bay leaf
Salt & Pepper
2 tsps Pimienton Dulce / Spanish Sweet Paprika
1 red chilli (with or without seeds depending on your preferences)

Topping

1lb of Sweet Potato
Cheddar Cheese
1 small onion finely diced

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until softened but still al dente.
3. Add the mince and cook for 3 minutes to brown. Add Pimienton Dulce and mix well.
4. Add the tomatoes, beef stock, bay leaf, and 1 finely chopped red chilli.
5. Cover and simmer for 30 minutes. Season. Spoon the meat into a dish, level out and place in the fridge whilst you create the mash (makes spreading the mash over much easier!)
6. Make the mash: steam or boil the sweet potatoes until soft. Drain, mash with the butter and milk. Season with salt and pepper.
7. Take the meat out of the fridge and top with the mash. Sprinkle with onion and cheddar cheese. Bake for 30 minutes until golden brown.

Torrevieja Market Pastries

Eliza — Fri, 27 Aug 2010 15:39:26 +0000

If you are ever in Torrevieja do not forget to venture to the Friday Market and sample some pastries from one the stalls. I can never remember the name but it is located on a corner plot amidst all the fruit and vegetables sellers.

The lady is absolutely wonderful – but not nearly as wonderful as the delightful savoury and sweet pastries and cakes she sells!

Her ensaimadas are to die for – but this week I tried something I have never seen before. It was a large flaky pastry (so delicate and flaky, totally unlike any pastry I have ever had in Spain before) and it was both filled and decorated with a soft citrus meringue like cream. My God, it might not look the prettiest pastry but the taste was out of this world!

So, thats Torrevieja market in Alicante, Spain. It is a small corner stall amidst all the fruit and vegetables retailers. She sells everything from bread to savoury / sweet pastries!

Now I just have to try and break down the thing and try to re-create! Otherwise its a very long drive in our future!

Rules for Pastry Making

Gut Week : Health in a bowl

Eliza — Thu, 19 Aug 2010 21:45:18 +0000

Health is a bowl is one of the most delightfully nourishing dishes I have come across in a long time. It quite simply reaches the parts no other dish can reach – packed with barley, lentils, and vegetables it is a dish futher enhanced with the addition of ham on the bone. A simple elegant meal which does not compromise on taste in order to be healthy, nourishing and more importantly, good for your gut! Don´t forget Gut Week 23rd-29th August.

SERVES 8

450g (1lb) thick-cut ham on the bone, chopped
2.4 litres (4 pints) chicken stock
4 tablespoons pearl barley
2 tablespoons Puy lentils
2 medium onions, sliced
46 medium carrots, diced
2 medium parsnips, diced
1/2 medium swede, diced
Ground black pepper
2 sprigs of thyme
2 bay leaves
Sprig of parsley
450g (1lb) potatoes in their skins, diced
1 small cabbage, chopped
1 leek, chopped
4 tablespoons chopped parsley
400g (14oz) tin of red kidney beans, drained and rinsed
4 tablespoons snipped chives

1 Place the ham in a saucepan and cover with stock. Bring to the boil, skim any scum, then add the pearl barley and lentils.

2 Bring to the boil, reduce the heat and simmer for 15 minutes. Add the onions, carrots, parsnips, swede, pepper, thyme, bay leaves and parsley. Bring to the boil, reduce the heat and simmer gently for a further 15 minutes.

3 Add the potatoes and cabbage and return to the boil. Simmer until they are just tender (about 15 minutes).

4 Add the chopped leek and parsley and cook for a further
5 minutes or until the leek is just tender.

5 Add the beans and warm through. Ladle into soup bowls and serve sprinkled with chives.

Per portion: 264 kcal, 3g fat, 0.8g sat fat, 0.97g sodium

Gut Week: Thai Steamed Salmon

Eliza — Thu, 19 Aug 2010 21:36:03 +0000

Here is a quick reminder about Gut Week which runs between 23rd-29th August. Last month we featured a delicious Oriental tofu, onion and mushroom kebabs, Moroccan Lamb Stew and a refreshing herby fruit salad.

With Gut Week just around the corner this week we are featuring a delectable steamed salmon recipe (one of my favourite fish, and something I absolutely adore to cook!)

Here the salmon is marinated in coriander, ginger, mint, lime juice and chillies. Serve with brown basmati rice or rice noodles and steamed green beans or pak choy.

SERVES 4

Small bunch of coriander, washed
12 mint leaves, washed
1/2 teaspoon salt
2 garlic cloves, crushed
2 green chillies, de-seeded and chopped
3 tablespoons fresh lime juice
1 tablespoon golden caster sugar
1 teaspoon peeled and chopped ginger
1 tablespoon fish sauce (Nam Pla)
4 x 125g (41/2oz) salmon fillets

1 In a food-processor blend together the coriander leaves and stalks, mint leaves, salt, garlic and chillies to make a rough paste. Add the lime juice, caster sugar, ginger and fish sauce and process until fairly smooth. Spoon the sauce into a heatproof bowl and combine with the salmon, then marinate for 20 minutes.

2 Boil some water in the bottom half of a steamer. Place the bowl with the marinated salmon in the top half and steam for 68 minutes.

3 Serve immediately with the rice or noodles and vegetables.

Per portion: 254 kcal, 14g fat, 2.4g sat fat, 0.37g sodium

Gut Week: Herby Fruit Salad

Eliza — Mon, 12 Jul 2010 10:24:41 +0000

Following on from my earliest post on Gut Week, which contained a delicious recipes for Oriental Tofu Kebabs and Moroccan Lamb Stew, here is the third recipe suggestion – courtesy of Love your Gut – A twist on a classic fruit salad, the Asian influence of coriander and coconut milk is unusual yet refreshing perfect after a heavy meal.

Mark the 23rd-29th August and pay a visit to loveyourgut.com for helpful hints and tipes for getting your gut in shape! Digestive problems are no fun for any of us and you would be surprised how just a few changes to your diet (a little extra fruit & veg and more wholegrain particularly) and an active lifestyle can really helpful get your gut back on track!

SERVES 4-6

4 tablespoons reduced-fat coconut milk

1 tablespoon liquid honey

Lemon or lime juice, to taste

2 blood oranges or small pink grapefruit, peeled and sliced

1 small pineapple, peeled and diced

1 pink-skinned apple, cored and diced

1 banana, peeled and sliced

1 small mango, peeled and diced

2 tablespoons chopped coriander leaves

Mix the coconut milk, honey and lemon juice. Toss the fruits and coriander in this dressing.

Per portion: 141 kcal, 0.5g fat, 0.1g sat fat, 0.02g sodium

Gut Week : Moroccan Lamb Stew

Eliza — Mon, 12 Jul 2010 10:17:14 +0000

Following on from my earliest post on Gut Week, which contained a delicious recipe for Oriental Tofu Kebabs, here is the second recipe suggestion – courtesy of Love your Gut

This is one of my favourite recipes, full of colour and flavour. Harissa and pickled lemons are an integral part of North African cooking and are a perfect foil for lamb in this satisfying dish.

Serve with bulgur wheat or warmed flatbread. I madfe this dish over the weekend and served it with warmed flatbread – a suggestion I heartily recommend!

Moroccan lamb stew with pumpkin and pickled lemon

SERVES 4

450g (1lb) lean leg of lamb, cut into 2.5cm (1in) cubes

11/2 teaspoons ground black pepper

1 teaspoon olive oil

1 large onion, roughly diced

4 garlic cloves, crushed

4 tomatoes, skinned and diced

1 tablespoon harissa or hot pepper paste

400g (14oz) tin of chickpeas in water, drained and rinsed

350g (12oz) trimmed and peeled pumpkin, cut into 2.5cm (1in) cubes 1 pickled lemon, finely diced 2 tablespoons chopped mint 1 tablespoon chopped coriander

1 Coat the lamb in the black pepper.

2 Heat the oil in a large non-stick saucepan, add the lamb and cook until it has browned all over. Add the onion and garlic and cook until the onion is soft and is slightly brown, adding a splash of water if necessary to prevent sticking.

3 Add the tomatoes, harissa and 425ml (3/4 pint) water. Bring to a simmer, cover and cook over a medium heat for 11/411/2 hours, topping up with water as necessary, until the lamb is almost tender.

4 Add the chickpeas and pumpkin and cook for a further

15 minutes or until the pumpkin is tender. Add the lemon, mint and coriander. Serve immediately.

Per portion: 357 kcal, 18g fat, 6.6g sat fat, 0.28g sodium

Gut Week : Oriental tofu, onion and mushroom kebabs

Eliza — Mon, 12 Jul 2010 10:12:19 +0000

Gut Week 2010 is an annual week that runs this year from 23rd-29th August. Gut Week aims to help people understand the importance of good digestive health by providing free information and advice on how to achieve a healthy gut (more information/food advice can be found on www.loveyourgut.com)

Tom Smith, chief executive at charity, Core, says, ‘We are, as they say, quite literally, what we eat, so need to be careful about our choices of food and drinks. In the summer months, we’re often tempted by pub meals or BBQs but starchy snacks like chips and crisps can be hard to digest. As the season changes, how about a change of eating habits too? Eat more lean meat or fish and try steaming or grilling, rather than frying. Try to have more fruit and vegetables for their fibre content too as they provide the bulk your insides need for good digestion,’

Here is the first of three wonderfully delicious recipes that love your gut!

Oriental tofu, onion and mushroom kebabs

These are great kebabs for the barbecue or grill. Tofu is fermented soya bean curd, which not only contains protein but is also full of beneficial phytoestrogens. Serve with brown rice.

SERVES 4

75ml (3fl oz) light soy sauce
75ml (3fl oz) fresh unsweetened orange juice
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 garlic clove, finely chopped
2 tablespoons chopped coriander
2 tablespoons finely chopped ginger
1/2 teaspoon finely chopped chilli
1 head pak choy
450g (1lb) firm tofu, drained and cut in 2.5cm (1in) cubes
20 shiitake or button mushrooms
1 red onion, cut lengthways into 8 wedges
Wooden skewers, soaked in water for about 30 minutes

1 Prepare the marinade by combining the first eight ingredients.

2 Separate the pak choy leaves and cut the stems into
2.5cm (1in) sections. Marinate with the tofu, mushrooms and onion for up to 1 hour, depending on how strong a flavour you want.

3 Thread the ingredients (you¹ll need to roll the pak choy leaves) onto four large (or twelve small) thick wooden skewers, and cook on a barbecue or under a grill for 7¬10 minutes, basting with the marinade and turning regularly.

Per portion: 242 kcal, 8g fat, 1.0g sat fat, 0.02g sodium

Top Restaurant Offers for the Summer

Rachael — Tue, 29 Jun 2010 13:45:04 +0000

If you’re looking for a great way to celebrate something special or you just fancy a meal out with friends or family then you’ll no doubt want to know the cheapest options available to you that won’t sacrifice the quality of the food and atmosphere on offer.

The best way of doing this is by searching for restaurant vouchers on voucher sites such as moneysupermarket.com. Here you can find what offers are on at restaurants near you and find the vouchers that suit your perfect evening out. Here are a few of the deals on offer at the site that you could be benefiting from soon;

Yates vouchers – Most of us enjoy a good cheeseburger and chips now and then and now with this fantastic deal on offer from Yates’s, you’ll be able to enjoy this meal absolutely free. Just print off this incredible offer at the moneysupermarket.com voucher channel and hand it in at your local Yates’s restaurant in exchange for your free meal.

Ask vouchers – Here at this Italian themed restaurant you’ll find all the pizzas, pastas and salads that you can think of and now with this fantastic offer on the moneysupermarket.com site you’ll be able to enjoy your meal for less after you print out this 2 for 1 on main meals voucher.

Browns restaurant vouchers – Are you looking for a cheaper ways to eat out with the family during the summer holidays? Well look no further than Browns’ restaurant. For a limited time only, children under 12 will be able to eat for free and you don’t even require a printable voucher or a code – it’s as simple as can be – free food and no bother.

Gourmet Burger Kitchen vouchers – Moneysupermarket.com are offering Gourmet Burger Kitchen customers a great offer. When you stop by you’ll be able to choose from a variety of different world cup menu main meals and get 2 for the price of 1 with a printable voucher that can be found on the moneysupermarket.com website.

Pizza Hut vouchers – If you’re after a cheaper way to eat out at your faveourite restaurants then look no further than this. Right now you can enjoy 2 for 1 on main meals when using the printable voucher available at the moneysupermarket.com voucher channel and with such a great menu to choose from, it’s the perfect time to check out what Pizza Hut has to offer.

A vouchers article written by Gill Critchley for moneysupermarket.com.